Pure, time-tested goodness in every sip.
Each tea is a single botanical, chosen for what it does and how long it has been doing it. Click any tea for benefits, tradition, and how to brew.
Damiana
A nervine and traditional aphrodisiac from the Baja peninsula — long taken to ease tension, lift mood, and support sexual wellness.
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Tradition
Used by Aztec and Mayan healers for over 500 years across the Mexican highlands and Baja peninsula. Brought into formal pharmacopeia in the late 1800s. The leaf has been quietly recommended ever since for the same things our great-grandmothers used it for: lifting the spirits, easing the body.
How to Brew
Gordolobo
Mexico's most trusted respiratory herb. Soft mucilage from the dried mullein flower coats the throat and chest, gently loosening congestion.
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Tradition
Mullein has been documented in European medicine for over 2,000 years and was naturalized in Mexico after Spanish contact. Mexican curanderos adopted it for cough and chest complaints, and today it remains the household go-to remedy across the country whenever the breath gets heavy.
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Hoja de Moringa
The miracle-tree leaf. Over ninety bioactive compounds with antioxidant and anti-inflammatory activity — daily nutrition in a cup.
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Tradition
Used in Ayurvedic medicine for over 4,000 years and brought to Mesoamerica via Spanish trade routes. Across India, Africa, and Mexico, the dried leaf is one of the most nutrient-dense plant foods on earth — and the most-studied member of its family.
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Palo Azul
The kidney wood of Mesoamerica. Brews into a striking blue infusion, traditional for urinary support and balanced glucose.
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Tradition
One of the oldest herbal remedies of Mexico — documented in the Aztec Codex Florentino (1577). The bark has been used continuously for kidney and bladder support for at least 500 years, and remains a staple in Mexican apothecaries today.
How to Brew
Cardo Mariano
Milk thistle — the apothecary's protector of the liver. Silymarin and silybin support cellular renewal and antioxidant defense.
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Tradition
Used by ancient Greek and Roman physicians over 2,000 years ago for liver complaints. Spanish missionaries brought milk thistle to Mexico, where it became a steady fixture of the apothecary tradition. Today it's one of the most-studied herbs in modern phytomedicine.
How to Brew
Diente de León
Dandelion, the daily detoxifier. A gentle natural diuretic for liver and kidney support — without the harsh edges of crash cleanses.
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Tradition
Used across at least three continents for over a thousand years — by Native American healers, by traditional Chinese medicine (蒲公英), by European herbalists. One of the most universal herbs on the planet, taken for the same reasons everywhere: to nudge the liver, the kidneys, the blood.
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Muicle
The Mesoamerican blood tonic. Studies suggest it may support red-blood-cell production and quiet, sustained vitality.
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Tradition
An ancient Aztec blood tonic, used for centuries throughout Mexico and Central America. Traditional healers gave it for low energy and pale complexion long before iron supplements existed. The leaf, leaf-purple infusion, has been a quiet staple of Mexican home medicine for as long as anyone can remember.
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Hoja de Guanábana
Soursop leaf — flavonoids, acetogenins, phenolics. Studied for antioxidant and immune-supportive properties.
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Tradition
Used across the Caribbean, Central America, and tropical Mexico for generations. Indigenous communities brewed the leaf for fevers, sleep, and immune support long before the fruit became famous in juice bars.
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Hierba del Sapo
Mexican thistle — the heart's quiet ally. Studied for support of healthy cholesterol and triglyceride numbers.
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Tradition
Found in the Mexican highlands and used by traditional healers for at least 200 years for the heart and the metabolism. A modest plant with a quiet reputation — and a growing body of recent research behind it.
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Cuachalalate
Four hundred years of stomach wisdom. Tannin-rich bark traditionally used for the gastric lining and oral health.
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Tradition
Used continuously by indigenous communities of central and southern Mexico for over 400 years. The bark has been a household remedy for ulcers, gum problems, and digestive distress for as long as the trade has been traded.
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Hoja de Guayaba
The after-meal companion. Clinical work suggests it may slow sugar absorption and dampen post-meal glucose spikes.
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Tradition
The Aztecs called it "xalxocotl" and used the leaf for digestion and wound healing. Across Mexico, Central America, and the Caribbean, guava leaf has been simmered after meals for centuries — a quiet, reliable household ritual.