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Raspberry Relaxation is a soothing, caffeine-free herbal blend of lemon verbena, lemongrass, lemon peel and real raspberry pieces, with apple, hibiscus and cornflowers for color and gentle sweetness. It's a delicious pairing of mild raspberry sweetness and zingy lemon, created for rest and relaxation.
Lemon verbena is one of the most beloved herbs for an evening cup, with a bright, lemony fragrance. It's also a classic after-meal herb, and it's often enjoyed in the evening as a cozy end to the day.
Tasting Notes
Aroma: fresh lemon with sweet berries
Flavor: herbal, lemony verbena
Fruit: mild, sweet-tart raspberry
Finish: bright, soothing and refreshing
Why You'll Love It
Raspberry Relaxation makes winding down delicious. The lemony herbs keep it fresh and bright, while raspberry adds a touch of fruity sweetness. It's naturally caffeine-free, so it's perfect for evenings and bedtime.
Calming lemon verbena and lemongrass
Real raspberry pieces
Naturally caffeine-free
Delicious hot or iced
How to Enjoy
Sip a warm cup in the evening to unwind, with a touch of honey if you like. It's also refreshing iced in summer — try it with fresh raspberries and a sprig of mint. It pairs beautifully with light desserts and fruit.
Sip your way to rest and relaxation with our Raspberry Relaxation herbal blend. Keep a tin by your bedside or in your desk drawer for calming breaks whenever the day feels busy.
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.
Cornflower, also called bachelor's button, is a European wildflower that once grew freely in grain fields, which gave it its name. Its petals are prized for their striking blue color rather than a strong taste, offering only a faint, mild, slightly sweet floral note. You will often see cornflower scattered through Earl Grey and Lady Grey style black teas, as well as green tea and herbal blends. It makes any blend look as good in the tin as it tastes in the cup.
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 peel comes from the bright yellow fruit of the lemon tree, grown in sunny regions like the Mediterranean, California and South America. Dried peel gives a zesty, sharp citrus aroma with a clean, lightly bitter edge and a sunny fragrance that lifts the whole cup. It pairs well with green tea, black tea, rooibos, ginger, mint and berry blends. Lemon blends make excellent iced tea, and a drizzle of honey softens the tartness nicely in a hot mug on a chilly day.
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.
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.
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 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.
I really like this tea unlike some teas that smell good this has taste! I have tried various teas and some smell wonderful. But on brewing them they are bitter or lacking in flavour this one in neither.
Jenna Schmitz
September 2024
This is my new night time go to tea. It is delicious and as soon as I sit and start sipping it—I immediately feel the stress melting away and a great sense of relaxation.
Jenna Schmitz
August 2024
Wow! I really love this one. Glad I bought a bigger bag. It is mild and fruity. Perfect cup to sip before bed!
Vivi
December 2020
First time getting loose leaf and I'm in love with this flavor!
See all 5 reviews
Sascha Uncia
April 2024
Mainly just tastes like lemongrass (and the other lemony ingredients). It's pretty good though. The raspberry is there but is more in the background than the name would suggest. Best served hot, my first instinct was to ice a pot overnight but it's pretty 'meh' cold.
