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Nirvana Calm Down – Floral Linden & Chamomile Herbal Blend
Find your moment of bliss with Nirvana Calm Down, a caffeine-free herbal blend created for cozy, quiet moments. It's a gentle, floral cup with a warm hint of spice.
Linden flowers and chamomile are both cherished in herbal traditions for their soft, floral flavor. Chamomile adds a gentle, honeyed note. Fennel, ginger and cloves bring warming, spicy character, while raspberry leaf adds a mellow herbal depth. Hibiscus, rosehips, orange, cardamom, cinnamon and licorice round out the flavor.
Tasting Notes
Aroma: soft florals with gentle spice
Flavor: mild, herbal and floral
Accents: warm cinnamon, ginger and a hint of citrus
Finish: smooth, mellow and naturally sweet
Why You'll Love It
Nirvana Calm Down is a gentle, delicious cup for a quiet moment. Its mild, floral flavor is easy to love, and its caffeine-free herbs make it perfect for evenings and busy days alike.
Floral linden and chamomile
Warming fennel, ginger and cloves
Mild, herbal and floral
Naturally caffeine-free
How to Enjoy
Brew a cup whenever you want a cozy break — after a busy day, in the evening or during a quiet afternoon. Add honey for extra sweetness.
Gentle, floral and delicious, Nirvana Calm Down makes a cozy cup any day.
Featured ingredients
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Cardamom
Cardamom comes from the seed pods of a plant in the ginger family, native to the forests of southern India and Sri Lanka and also grown in Guatemala. It has an intensely aromatic, warm, resinous fragrance with hints of citrus, eucalyptus and sweet spice. Cardamom is an essential ingredient in Indian masala chai, where it pairs with black tea, cinnamon, ginger, clove and black pepper. It also lifts rooibos and green tea blends, and loves a splash of milk.
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.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Cloves are the dried, unopened flower buds of an evergreen tree originally from the Maluku Islands of Indonesia, once among the most prized spices in the world. They bring an intense, warm, sweet-spicy flavor with a slightly numbing tingle and a deep, festive aroma. A little goes a long way in chai, holiday black teas, rooibos and mulled fruit blends, where clove works beautifully with cinnamon, orange peel and ginger. Blends with clove stand up well to milk and sugar.
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.
Linden, also known as lime blossom or basswood, comes from the fragrant pale yellow flowers and leafy bracts of linden trees found across Europe and North America. It brews a soft, mellow cup with a sweet, honey-like floral aroma and a smooth, gentle finish. Linden blends nicely with chamomile, lemon balm, mint, rooibos and light fruit blends. In France and Central Europe it is a beloved after-dinner tea, often enjoyed simply on its own with a little honey.
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.
Raspberries are the soft, jewel-red berries of a bramble that grows wild across Europe and North America. Dried pieces add a bright, juicy, sweet-tart berry flavor and a fragrant aroma that smells like summer jam. They are a natural match for green tea, white tea and black tea, and they shine in fruit and hibiscus blends alongside strawberry, blackberry and rose. Raspberry blends make an excellent iced tea, especially lightly sweetened with a sprig of fresh mint.
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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 tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
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.
Can't say it's a super sleepy / calming tea... but iv yet to find a tea that acually puts me out so to speak.
Beings said I love this tea in the eavning, has more depth and flavor then some of the cammomiel tea. Was the first bag to get polished off so that says something!
Joe Jr Maxant
December 2021
I love this tea. it's great to calm down in the evening with a exceptional combination of herbs and fruits which are perfectly balanced and complimentary. It's in my top 5 teas, definitively recommend it!
Tyler Chaffee
July 2021
Smooth, earthy and spicy tea. Delicious before bed and definitely helps me relax.
Lena
July 2020
I love how calming and soothing this tea is. It is very warming because of the cardamon and ginger. Beware if you dislike these strong flavors - the cardamom is very dominant. I especially love to drink it on cold winter Illinois nights. Not sure about the sedative effect - I normally need much more than a bit of chamomile to knock me out, but the tea does help relax and instills a sense of well-being.
See all 8 reviews
Karen
June 2017
This tea taste great, and it really relaxes me. It is one of my favorite Tealyra teas, and trust me; I keep about 20 different blends at home!
Tina
May 2017
Absolutely love this tea! It really does make me feel so relaxed and grateful to be drinking something so delicious! Add a little bit of raw, organic honey and you're set!
Eric
March 2014
This is a tasty evening tea. I didn't finish it all and drank the rest cold in the morning, and it was super then as well.
Sharon Pharr
April 2018
Very good taste, and certainly helps settle me down for a good night's sleep. After 20 minutes, I'm out like a light. I'm only giving it a 4 star because, well, you can't give them all 5 stars!
