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* 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.
Green Vitality – Rooibos Herbal Blend with Chlorella, Turmeric & Aloe
Inspired by the best of the health food store, Green Vitality is a caffeine-free herbal blend packed with distinctive ingredients. Smooth rooibos is blended with fennel, sea buckthorn, aloe vera, turmeric and chlorella, plus chamomile, lemon balm, peppermint, coconut, blackberry leaves and cornflower for a well-rounded, feel-good cup.
Together, these botanicals create a layered cup that's earthy, floral and fresh. Chlorella is a freshwater alga that we've added in powdered form, giving the blend its green color and vegetal taste.
Tasting Notes
Liquor: earthy green
Aroma: soft chamomile and fresh herbs
Flavor: chamomile-rich with a green, vegetal taste
Accents: warm turmeric and smooth rooibos
Finish: cool and minty
Why You'll Love It
Green Vitality turns unusual ingredients into a delicious, soothing ritual. It's an easy, caffeine-free way to enjoy chlorella, turmeric and sea buckthorn without blending a smoothie, and it tastes surprisingly gentle and refreshing.
Vibrant green chlorella
Warming turmeric and soothing aloe vera
Smooth rooibos and sea buckthorn
Naturally caffeine-free
How to Enjoy
Enjoy a cup in the morning as part of your daily routine, or in the afternoon as a caffeine-free break. It's delicious hot with a squeeze of lemon and refreshing over ice. Pair it with light salads or fresh fruit.
Take your tea break to the next level with a delicious cup of Green Vitality!
Featured ingredients
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Aloe Vera
Aloe vera is a succulent plant with thick, fleshy leaves, thought to have originated on the Arabian Peninsula and now grown in warm climates around the world. In tea blends, small candied aloe vera cubes add a mild, fresh, slightly juicy note and a pleasant chewy texture. They are a natural fit for green tea, white tea and fruit blends, especially with melon, cucumber, lime and tropical fruits. Aloe blends shine when served iced on a hot summer day.
Blackberries are juicy brambles that grow wild across Europe and North America and have been gathered from hedgerows for generations. Dried blackberries add a deep, jammy berry flavor with a pleasant tartness and a rich purple tint to the cup. They pair well with black tea, green tea, hibiscus, apple and other berries, and they bring a summery note to herbal and fruit blends. Blackberry blends make an excellent iced tea, lightly sweetened with honey if you like.
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.
Sea buckthorn is a thorny shrub that grows along coasts and mountain slopes across Europe and Asia, from the Baltic to the Himalayas. Its bright orange berries have a tangy, tropical flavor reminiscent of passion fruit, pineapple and citrus, with a pleasantly sour edge. In tea blends it adds zing and a warm golden color to fruit teas, green tea and rooibos, and pairs well with orange, ginger, apple and honey. Sea buckthorn is especially popular in Russia and Northern Europe.
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.
Coconut comes from the large fruit of the coconut palm, which grows along tropical coastlines from Southeast Asia to the Caribbean. Dried coconut flakes or chips add a creamy, nutty sweetness and a soft tropical aroma that rounds out the cup. Coconut is a favorite in black tea, green tea, rooibos and pu-erh blends, often teamed with pineapple, vanilla, almond or chocolate. Coconut blends are lovely iced in summer, and they taste rich and dessert-like with a little milk.
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.
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.
Melissa is another name for lemon balm, a leafy herb of the mint family that grows across southern Europe and the Mediterranean. Its name comes from the Greek word for honeybee, since bees love its flowers. The leaves brew a light, fresh cup with a gentle lemon scent, a hint of mint and a soft, grassy sweetness. Melissa blends well with chamomile, peppermint, lemongrass, verbena and green tea, and it is lovely hot in the evening or iced in summer.
Peppermint is a natural hybrid of spearmint and watermint, native to Europe and the Middle East and now grown widely in places like Oregon and Washington. Its leaves brew a bold, cooling cup with a crisp, sweet, intensely minty aroma and a clean, lingering finish. Peppermint is wonderful on its own and pairs well with green tea, black tea, rooibos, chocolate, licorice and lemongrass. It is naturally caffeine-free as an herb, and it is equally refreshing hot after dinner or iced in summer.
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.
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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.
Love this! So delicious and full of goodness. As with all tealyra products the quality is great.
Johanna Matthiesen
November 2023
This is the perfect afternoon or evening pick-me-up! Flavorful and satisfying. Definitely going on my regular restock list!
C B
January 2023
I wanted to try this one because I was hoping it would be similar to DavidsTea’s discontinued Eucalyptus Mist. Also, the photo of the blend is just colorfully amazing - a rainbow of chunky herbal ingredients. Sadly, it isn’t QUITE like Eucalyptus Mist, but I do enjoy this blend for what it is on its own. (A long shot to compare the two blends as I was just going by the “candied aloe vera” in both blends.) My sample didn’t have too much rooibos visible in it, and I also didn’t see any big pieces of the turmeric. There is also some added chlorella algae powder in the blend which is supposed to be good for detox which I could always use more of with my unhealthy diet. Flavorwise, I’m glad the turmeric wasn’t overly present. It’s really a soothing combination of flavors and unique — sweet yet earthy in the best way, a bit like licorice from the fennel with a subtle minty finish. Sweet enough from the perfect amount of blackberry leaves, I think. It’s really tastier than I’m describing. I’m glad I tried this blend!
Steep #1 // 1 1/2 – 2 teaspoons // 20 minutes after boiling // 2 minute steep
Steep #2 // just boiled // 11 minute steep
