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Sage Detox is packed full of fragrant herbs and colorful ingredients specially selected for their flavor. Our delicious, caffeine-free herbal blend features nettle, lemon verbena, chamomile and savory sage, along with lemon balm, beetroot, blackberry leaves, tangerine and thyme. Together they create a fresh, bright and gently savory cup.
Sage leaf has a wonderful savory, earthy flavor. It's a classic herb in kitchens and herbal teas around the world, and here it pairs with sweet apple, lemony verbena and gentle chamomile for a well-rounded, aromatic cup.
Tasting Notes
Aroma: herbal and fresh with bright citrus
Flavor: sweet apple and lemony verbena softened by gentle chamomile
Accents: savory, earthy sage and a hint of thyme
Finish: smooth, soothing and herbal
Why You'll Love It
The soothing taste of sweet apple, lemon verbena, chamomile and savory sage comes together in a smooth, well-balanced cup. Colorful marigold, blue mallow and safflower petals make it beautiful to look at, too.
Sage, nettle and beetroot for earthy depth
Chamomile, lemon balm and verbena for bright, floral notes
Colorful marigold, mallow and safflower petals
Caffeine-free for any time of day
How to Enjoy
Make Sage Detox part of your daily tea ritual — a warm cup in the morning to start fresh, or in the evening to unwind. Add a touch of honey and a slice of lemon, or chill it for a refreshing herbal iced tea.
Flavorful, soothing and thoughtfully blended, Sage Detox is a delicious herbal cup for any time of day.
Featured ingredients
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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.
Blackberry leaves come from the same bramble bush that gives us blackberries, a plant that grows wild throughout Europe and North America. Dried and cut, they brew a mild, smooth, slightly earthy cup with a light, tea-like dryness and none of the fruit's sweetness. In Germany and Central Europe they are a classic base for herbal and fruit blends, pairing well with raspberry leaves, strawberry leaves, apple, rosehip and mint. Blackberry leaves are naturally caffeine-free.
Chamomile is a small daisy-like flower native to Europe and Western Asia, prized for centuries in Egypt, Greece and Rome. The dried flower heads brew a mellow, golden cup with a sweet, honey-like, apple-tinged floral aroma. Chamomile is lovely on its own and blends beautifully with lavender, mint, lemon balm, rose, rooibos and vanilla. It is naturally caffeine-free, which makes it a long-standing favorite for an evening cup, especially with a touch of honey.
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.
Marigold petals, also known as calendula, come from a bright orange and golden flower that has grown in Mediterranean gardens for centuries. The dried petals have a light, mildly sweet and slightly peppery taste with a gentle floral aroma. They are used mostly to add cheerful color to herbal, fruit, green and black tea blends, pairing nicely with chamomile, rose, citrus and berries. In the past, calendula petals were even called poor man's saffron because cooks used them to color rice and butter.
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.
Safflower is a thistle-like plant grown since ancient times in the Middle East, India and Egypt, where its bright petals were once used as a natural dye. The dried petals add a vivid orange-red color and a delicate, lightly floral, slightly bitter touch to the cup. Safflower is mostly used for visual appeal in fruit blends, herbal blends and green tea, pairing nicely with citrus, mango and marigold. It is sometimes called false saffron because of its golden shade.
Sage is a silvery-leaved herb native to the Mediterranean and treasured in European cooking for centuries. It brews a savory, earthy cup with a slightly peppery, camphor-like aroma and a pleasantly bitter finish. Sage works best as an accent in herbal blends with lemon, mint, rosemary or thyme, and it can also add depth to green tea. For a softer, brighter cup, add a slice of lemon and a spoonful of honey, or try it iced with citrus.
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.
Lemon verbena is a leafy shrub native to South America, brought to Europe by Spanish explorers and now grown widely around the Mediterranean. Its slender leaves have an intense, bright lemon aroma that is sweeter and more floral than lemon peel. Verbena is wonderful on its own, and it pairs well with green tea, white tea, mint, lemongrass and fruit blends. In France it is a classic after-dinner herbal tea called verveine, and it makes a refreshing iced tea too.
A quick look before it’s yours — from the first pour to the last sip.
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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.
011-1.5 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.
034 - 5 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.
034 - 5 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 4 min and taste — go up to 5 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 1-1.5 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-5 min.
