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.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Our Green Tea Detox is a lively blend of Chinese sencha green tea and rooibos packed full of flavorful ingredients. We've combined these with fennel, ginseng, turmeric and spirulina, plus lemongrass, ginger, lemon balm, nettle, dandelion root, beetroot and hibiscus, for a delicious, layered herbal cup.
These ingredients bring earthy, bright and herbal notes that come together in a balanced cup. Spirulina is a blue-green alga, and we've added it in powdered form for its rich color and gentle vegetal note.
Tasting Notes
Liquor: warm, golden brown
Flavor: smooth and rooibos-rich with a pleasant herbal, vegetal character
Accents: bright lemongrass, gentle ginger and a hint of hibiscus
Finish: fresh and clean, with a green tea finish
Why You'll Love It
Green Tea Detox steeps up a warm brown color with a rooibos-rich flavor, an herbal, vegetal taste and a fresh green tea finish. It's an herbal blend that actually tastes good, with only a low level of caffeine.
Sencha green tea and rooibos base
Earthy spirulina, ginseng and turmeric
Fragrant fennel, ginger and dandelion root
Low caffeine for any time of day
How to Enjoy
Make it part of your morning routine, sip it after a workout or enjoy it as a mid-afternoon reset. It's delicious hot with a squeeze of lemon or chilled over ice for a refreshing herbal iced tea.
Level up your tea routine with our delicious Green Tea Detox blend!
Featured ingredients
Read moreClose
Beetroot
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.
Fennel seeds are the dried fruits of a feathery, yellow-flowered herb native to the Mediterranean and now grown in India and around the world. They have a sweet, gentle anise-like flavor with a warm, slightly licorice aroma that is softer than star anise. Fennel pairs well with chai spices, licorice, peppermint, chamomile and citrus in herbal blends, and it adds sweetness to rooibos and black tea. In India, candied fennel seeds are a traditional after-meal nibble offered to guests.
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.
Lemon balm, also called melissa, is a leafy herb in the mint family, native to southern Europe and the Mediterranean and now grown in gardens worldwide. Its leaves brew a light, mellow cup with a fresh lemon scent, a hint of mint and soft green, grassy notes. It blends nicely with chamomile, peppermint, lemongrass, rooibos and green tea, adding brightness without sharp acidity. Lemon balm is lovely hot as an evening cup and also makes a crisp, lemony iced tea in summer.
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.
Nettle, or stinging nettle, is a leafy wild plant that grows across Europe, Asia and North America; once dried, its leaves lose their sting completely. Nettle brews a mild, earthy cup with a green, spinach-like flavor and a light grassy sweetness. It blends nicely with peppermint, lemon balm, lemongrass, rooibos and green tea, which add brightness to its gentle vegetal notes. In the British countryside, nettle tea is a traditional springtime brew, made from the tender young tops picked in early spring.
Turmeric is the bright orange root of a plant in the ginger family, native to South Asia and a cornerstone of Indian cooking. In the cup it gives a warm, earthy, slightly peppery flavor with a gentle bitterness and a brilliant golden color. Turmeric blends beautifully with ginger, cinnamon, black pepper, cardamom and citrus, and it works with rooibos, green tea and herbal blends. It is the star ingredient of golden milk, so try steeping it strong and adding warm milk.
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.
011-2 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 1-2 TSP or 1 BAG per 200ml of water at 95°C and steep for 3-4 min.
