Legend has it, Chinese emperor Shennong happened upon the first forms of ‘herbal tea’ in nearly 3000 BC, when a dried leaf blew into his cup of boiling drinking water. Ancient cultures had the knowledge that the medicinal properties associated with herbs were easily accessible infused into water, for example, Egyptians with hibiscus or ‘jadi booti’ concocts of Ayurveda.

​

Herbal teas are a great way to receive a daily dose of micronutrients. At the farm, we infuse a pot of water with our day’s selection of herbs, strain, and sip on it in lieu of water through the day.