Leaf Infusions

leaf tea

Leaves are the most commonly used part of herbs when it comes to brewing teas. These tender leaves are gathered and dried from popular herbs and plants such as parsley, sage, and thyme. Today, leaf teas remain the most popular type of tea and infusions available to us, and have led to the discovery of many of the herbal drinks we enjoy today. These herbal leaf tisanes offer unique aromas and flavours.

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  • Lemon Balm

    An infusion with a refreshing lemony scent and flavour
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  • Marshmallow Leaf

    A delectable infusion made from marshmallow leaf
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  • Moringa

    A popular infusion from the Moringa leaf
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  • Mullein Leaf

    A refreshing herbal infusion of mullein leaf
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  • Nettle Leaf

    A nettle leaf tea infusion with a sweet herbal taste
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  • Papaya Leaf

    A remarkable infusion from the potent papaya leaf
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  • Parsley Leaf

    An infusion fashioned from the delicate parsley leaf
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  • Sage Leaf

    The savoury taste of a fresh sage
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  • Spearmint Leaf

    A rejuvenating infusion with a sweet, minty flavour
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  • Thyme Leaf

    An infusion with the complex, inviting taste of thyme
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In the herbal tea world, by far the most common type is the leaf tea or infusion. Harvested fresh from the tiniest herb to the mighty tree, leaf teas come in a variety of textures, flavours and aromas. Whether you seek a bold, distinct and flavourful brew, or something light and soothing, it can often be found among the many herbal leaf infusions. For a sweeter drink, marshmallow, nettle leaf or spearmint provide a refreshing brew with a pleasant taste that lingers on the tongue. Those who seek a sharper, more exciting taste will find parsley leaf tea to be excellent choices. A savoury experience awaits in every cup of sage, while mullein imparts its light, pleasant herbal essences with each sip.

Many of these herbal tisanes have survived for thousands of years, deeply intertwined with the history of the culture that created them. Several herbs, such as lemon balm and spearmint, all served culinary purposes long before their introduction to the tea world. Others, like parsley and thyme became intertwined into tradition and folklore. Drinks like moringa were the hidden gem of their cultures for centuries, while dandelion were discarded as weeds before herbalists discovered their value as herbal infusions. Whatever its origin, each leaf shares its ability to brew up a fine, natural herbal tisane.