We use necessary cookies to organize your personalized session, allowing you to add products you're interested in to your cart and place orders. Additionally, some of our cookies enhance the security of your personalized session. Also, we'd like to set cookies from analytics and statistics platforms to better understand our users and assess the effectiveness of our customer attraction efforts by collecting and reporting information on how you use our website.
You can always change your cookie preferences at any time by clicking on the Cookies settings link in the Account panel.
Clear customer dataDeletes this site's data from this browser: signs you out, empties the cart and resets language, currency and cookie choices. Useful on a shared computer.
House Blend – Tealyra's Citrus & Herbal Black Tea Blend
House Blend is Tealyra's very own signature tea — an exotic, unique blend curated by our in-house blenders to delight your taste buds. It combines lively black tea with a vibrant medley of citrus and botanicals, brewing into a beautiful burgundy-colored cup that's zingy, fresh and full of flavor.
Citrus takes the lead, with orange, freeze-dried tangerine, lemongrass and a touch of classic bergamot oil, supported by apple, blackberry, hibiscus, rosehips and beetroot for depth and color. Warming ginger, a hint of eucalyptus and licorice root add that fresh herbal note, while schisandra berries and cornflowers round out this truly one-of-a-kind blend.
Tasting Notes
Liquor: rich, beautiful burgundy
Aroma: bright citrus with fresh herbal notes
Flavor: zingy orange and tangerine over lively black tea
Accents: warming ginger and a cool touch of eucalyptus
Finish: fresh, fruity and invigorating
Why You'll Love It
House Blend is our take on the perfect everyday tea: bright, uplifting and full of character. Warming ginger and a cool touch of eucalyptus give it a fresh, lively edge that makes every cup memorable.
Tealyra's signature in-house blend
Citrus-forward with orange, tangerine and bergamot
Ginger and eucalyptus for a fresh herbal lift
Delicious hot or iced
How to Enjoy
Enjoy the fresh combination of citrus, herbs and black tea hot on a chilly morning, or brew it strong and serve over ice with orange slices for a vibrant summer iced tea. Add a touch of honey to bring out the fruit, and pair it with breakfast pastries or a light lunch.
Zesty, refreshing and uniquely ours, House Blend is a taste of Tealyra in every cup.
Featured ingredients
Read moreClose
Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Beetroot is the deep red root of the beet plant, grown across Europe and North America and a staple of Eastern European kitchens. Dried beetroot pieces give an earthy, gently sweet flavor and turn the infusion a vivid ruby or magenta color. They are used in herbal and fruit blends to deepen color and add body, pairing well with hibiscus, berries, apple, ginger and cinnamon. Beetroot powder is also popular in colorful lattes whisked with warm milk.
Blackberries are juicy brambles that grow wild across Europe and North America and have been gathered from hedgerows for generations. Dried blackberries add a deep, jammy berry flavor with a pleasant tartness and a rich purple tint to the cup. They pair well with black tea, green tea, hibiscus, apple and other berries, and they bring a summery note to herbal and fruit blends. Blackberry blends make an excellent iced tea, lightly sweetened with honey if you like.
Carrots are root vegetables first cultivated in Central Asia and now grown all over the world in many colors, from orange to purple. Dried carrot pieces add a mild, natural sweetness, a slightly earthy note and a warm orange color to the cup. They work well in fruit and herbal blends with apple, orange, ginger, beetroot and rooibos, adding body without overpowering other flavors. Carrot blends also make a playful, garden-inspired iced tea for warm afternoons.
Eucalyptus is a tall evergreen tree native to Australia, home to the koala and famous for its aromatic, silvery-green leaves. In tea, the dried leaves add a fresh, cooling, menthol-like aroma with a clean, slightly camphor-like finish. Because its flavor is bold, eucalyptus is used in small amounts in herbal blends, often alongside peppermint, lemongrass, licorice and lemon, and sometimes with green tea. It makes a crisp, invigorating cup on a chilly evening and is pleasant iced as well.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Lemongrass is a tall tropical grass native to South and Southeast Asia, where its fragrant stalks are a staple of Thai and Vietnamese cooking. In tea it gives a bright, clean lemon aroma with gentle hints of ginger and a light, grassy sweetness. It pairs wonderfully with green tea, rooibos, ginger, mint, coconut and fruit blends, adding citrus freshness without any sourness. Lemongrass is excellent iced, and its sunny flavor stands up well to a long steep without turning bitter.
Liquorice root, often spelled licorice in the US, comes from the root of a leguminous plant native to southern Europe, the Middle East and Asia. It brings a naturally sweet, smooth flavor with warm notes of anise and a lingering, mellow finish. It rounds out chai, spice and herbal blends beautifully, pairing well with cinnamon, ginger, peppermint, fennel and rooibos. Because it is so naturally sweet, a small amount lets you skip the sugar entirely while still enjoying a rich, full cup.
Orange peel comes from the bright skin of sweet and bitter oranges, grown in sunny regions such as Spain, Florida, Brazil and the Mediterranean. Dried peel adds a warm, sweet citrus aroma with a hint of pleasant bitterness and a sunny, zesty finish. It is one of the most versatile tea ingredients, pairing beautifully with black tea, green tea, rooibos, cinnamon, clove, chocolate and cranberry. Orange and spice blends are a holiday favorite, and they are wonderful with a splash of milk.
Rosehips are the small, round fruit that form on wild rose bushes after the flowers fade, traditionally gathered across Europe and Chile. They brew a mild, fruity, gently tangy cup with notes of apple and cranberry and a warm orange-red color. Rosehips are a favorite base for fruit and herbal blends, pairing well with hibiscus, orange peel, apple and berries, and they also work with rooibos. Their tartness makes them excellent for iced tea, lightly sweetened with honey.
Schisandra berries are small red berries from a climbing vine native to northern China, Korea and the Russian Far East. They are known in China as the five-flavor fruit because they taste sweet, sour, salty, bitter and pungent all at once. In the cup they give a tart, tangy, complex flavor with a woody, slightly spicy finish. Schisandra adds an intriguing twist to fruit and herbal blends with goji, hibiscus or ginger, and it also complements green tea.
Tangerine is a small, easy-peel citrus closely related to the mandarin, long grown in China and now enjoyed worldwide. Its dried peel adds a sweet, fragrant citrus aroma that is softer and rounder than orange, with a gentle zesty tang. Tangerine pairs beautifully with black tea, green tea, white tea and rooibos, and it blends well with ginger, cinnamon, vanilla and other citrus. Try a tangerine blend iced on a warm day, or hot with a touch of honey.
A quick look before it’s yours — from the first pour to the last sip.
Play video
Keep your curiosity brewing
more cups to discoverfrom
Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 4 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
033 - 4 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipStart at 3 min and taste — go up to 4 min for a fuller flavour. For a stronger cup, add a little more tea rather than steeping longer.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1 TSP or 1 BAG per 200ml of water at 95°C and steep for 3-4 min.
Ingredients:
Black tea, oil of bergamot, apple, carrot flakes, blackberry, eucalyptus, beetroot, hibiscus, lemongrass, freeze-dried tangerine pieces, orange, ginger, schizandra berries, cornflower, liquorice root, rosehips, natural tangerine, and orange essential oils
I'm shocked by how this tea is able to pull off such complex flavor with so many ingredients while not being overwhelming or busy tasting. Everything is such a great compliment to each other. Just a note that those who don't totally love licorice might not like this, I definitely get that flavor nice and clear. I love licorice.
Chicktar
October 2022
This tea just arrived and it's one of my favorites already! All the ingredients blend together to make this gentle, complex flavor background that mingles in just very lightly with the primary delicious black tea flavor. I will be reordering this one for sure.
Gallon A Day
December 2020
This tea is absolutely superb. It has a complex taste to it, but is by no means overwhelming. The tea has such an absolutely mesmerizing color to it when brewed.
Carol Dooley
April 2020
Wow! This is so good iced with sweetener, lots of flavors all mingling well together...my new favorite❤️
See all 6 reviews
Marina Tchernobrivets
December 2019
lovely!
Teddi Ridler
October 2020
I was looking for a low caffeine blend to help wake up my brain (I dont do caffeine). Its very smooth but I really dont taste much other than the black tea despite all the flavours that go into this one.
