Easy breathing tea

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A Note on Caffeine: This blend contains green tea (Camellia sinensis) and naturally occurring caffeine. If you are sensitive to caffeine, enjoy this tea earlier in the day. Easy Br eathing Tea A wide-ranging herbal and botanical loose leaf blend that draws from Ayurvedic, Mediterranean, Southeast Asian, and West African plant traditions. Thirteen botanicals — from the menthol brightness of peppermint to the warmth of ginger and cardamom, the floral lift of rose and hibiscus, and the grounding depth of tulsi and mulethi. A complex, layered cup with roots in some of the world’s oldest botanical traditions. The Ingredients Peppermint (Mentha × piperita) Peppermint is a hybrid mint variety — a cross between watermint and spearmint — that has been cultivated across the Mediterranean and Middle East for thousands of years. Ancient Egyptians used dried peppermint leaves in cooking and ceremony; the plant later became central to European folk herbal traditions and eventually to global culinary use. Its defining compound is menthol, which gives peppermint its characteristic cooling sensation and bright, clean flavor. In this blend, peppermint provides the most immediate aromatic note — sharp, cool, and clarifying from the first steep. Lemongrass (Cymbopogon citratus) Lemongrass is native to tropical South and Southeast Asia and has been a foundational culinary herb across Thai, Vietnamese, Indonesian, and South Indian cooking for centuries. The stalks and leaves carry a bright, citrus-forward aroma driven by the compound citral — distinct from actual lemon but unmistakably fresh. In Ayurvedic tradition, lemongrass has been used as a flavoring herb in preparations dating back centuries. In this blend, it contributes a clean, citrus-herb brightness that lifts the deeper, earthier botanicals. Thyme (Thymus vulgaris) Thyme is one of the most widely used culinary herbs in the Mediterranean tradition, documented in Ancient Greek and Roman cooking and medicine. The Egyptians used it in embalming preparations; medieval European cooks used it to preserve meats. Thyme’s flavor is earthy, slightly floral, and distinctly savory — a grounding herb that anchors this blend’s more delicate floral and citrus notes. It has been part of folk herbal traditions across Europe and the Middle East for millennia. Tulsi (Ocimum tenuiflorum) Tulsi — known in English as Holy Basil — is among the most revered plants in Indian culture, with documented use in Ayurvedic texts stretching back over 3,000 years. The Charaka Samhita and other classical Ayurvedic texts classify tulsi as a Rasayana botanical — a plant used in traditional wellness systems to support resilience and balance over time. Tulsi is also an adaptogen within the Ayurvedic framework, recognized for its capacity to help the body adapt to changing conditions. Its flavor is complex — peppery, slightly clove-like, herbal, and distinctly aromatic. It has deep cultural and spiritual significance in Hindu tradition, where it is often grown in the home as a sacred plant. Adaptogen terminology is used here in its traditional Ayurvedic context, not as a health claim. Mulethi / Licorice Root (Glycyrrhiza glabra) Mulethi is the Sanskrit and Hindi name for licorice root — one of the most widely documented botanicals in both Ayurvedic and Unani herbal traditions. The Charaka Samhita references mulethi as a botanical used for its sweet, soothing properties, and it appears in traditional preparations across South Asia, the Middle East, and China. The root has a naturally sweet, slightly earthy flavor from the compound glycyrrhizin, which is many times sweeter than sugar. In this blend, mulethi provides a subtle natural sweetness that rounds out the herbal complexity. See the Botanical Consultation Note below regarding consumption guidance for licorice root. Ginger (Zingiber officinale) Ginger has one of the longest documented culinary and botanical histories of any plant — used in South Asian cooking for over 5,000 years and referenced in some of the earliest Sanskrit texts. It spread through trade routes to the Middle East, East Africa, and Europe, becoming a cornerstone of spice traditions across dozens of cultures. Its characteristic heat comes from the compound gingerol. In this blend, ginger contributes warmth and a pleasant, familiar spice note that anchors the lighter herbal and floral elements. Green Tea (Camellia sinensis) Green tea is produced from Camellia sinensis with minimal oxidation, preserving the leaf’s natural character and lighter flavor profile. Its cultivation history spans over 4,000 years, originating in China before spreading across East and Southeast Asia. In this blend, green tea contributes a subtle vegetal note and provides the blend’s caffeine content. Moringa (Moringa oleifera) Moringa — sometimes called the drumstick tree — is native to the foothills of the Himalayas in northwestern India and has been cultivated across South Asia, East Africa, and the Caribbean for centuries. In South Asian cuisine, the pods, leaves, and flowers are used in cooking from Tamil Nadu to Sri Lanka. The plant has been documented in Ayurvedic texts and is part of traditional food systems across dozens of cultures where it grows. Moringa leaves have a mild, slightly grassy, spinach-like flavor. In this blend, they contribute a subtle green note alongside the lemongrass and green tea. Rose Petals (Rosa spp.) Dried rose petals have been used in culinary traditions across Persia, the Mughal court of India, and the Ottoman Empire for centuries — in everything from rice dishes and sweets to sherbets and teas. Rose water and dried petals remain central to Persian and South Asian cooking. In tea blends, rose petals contribute a delicate floral aroma and a subtle sweetness. In this blend, they provide a gentle floral lift that softens the sharper herbal notes of peppermint and thyme. Hibiscus (Hibiscus sabdariffa) Hibiscus sabdariffa — the variety used in food and beverage — is native to West Africa and has spread across the Caribbean, Middle East, and Latin America, where it is central to drinks like Senegalese bissap, Egyptian karkadé, Mexican agua de Jamaica, and Caribbean sorrel. The dried calyces have a tartly fruity, cranberry-like flavor and produce a striking deep red color when steeped. In this blend, hibiscus contributes tartness and a vivid color that brightens the cup. Cardamom (Elettaria cardamomum) Cardamom is native to the forests of the Western Ghats in Kerala, India, and has been part of South Asian cooking and Ayurvedic tradition for thousands of years. It spread through Arab trade routes and became central to Middle Eastern coffee and tea culture — cardamom-spiced chai and Arabic qahwa both rely on it as a defining flavor. The pods contain seeds with a complex flavor profile: warm, sweet, slightly floral, with eucalyptus-like undertones. In this blend, cardamom adds aromatic depth and warmth that bridges the spice and floral notes. Fenugreek (Trigonella foenum-graecum) Fenugreek is one of the oldest cultivated plants in the world — seeds have been found in Egyptian archaeological sites dating to 4000 BCE. It has been a staple culinary and botanical ingredient across South Asia, the Middle East, and North Africa for millennia, used in everything from Indian curry powders and Ethiopian berbere spice blends to traditional Ayurvedic and Unani preparations. Its flavor is slightly bitter and maple-like, with a distinctive warmth. In this blend, fenugreek contributes to the blend’s complex, layered base. See the Botanical Consultation Note below regarding fenugreek consumption guidance. Fennel (Foeniculum vulgare) Fennel is native to the Mediterranean basin and has been cultivated since ancient Greek and Roman times — Hippocrates and Dioscorides both documented it. Its seeds have an anise-like, mildly sweet flavor that is familiar across Italian, Indian, and Middle Eastern cuisines. In South Asian tradition, roasted fennel seeds are commonly offered after meals as a palate cleanser. In this blend, fennel contributes a clean, mildly sweet finish that rounds out the more complex spice and herbal notes. About the Blend Easy Breathing Tea is one of the most botanically complex blends in the NutriBotanix catalog — thirteen ingredients, four continents, thousands of years of combined tradition. Peppermint and lemongrass open the cup with brightness. Ginger and cardamom add warmth and depth. Tulsi and mulethi bring Ayurvedic grounding. Rose and hibiscus contribute floral and tart lift. Thyme, moringa, fenugreek, and fennel add the earthy complexity that ties everything together. Green tea provides a subtle vegetal thread and the blend’s caffeine. The result is a cup that is simultaneously refreshing and grounding — layered, botanical, and genuinely multi-traditional. Brewing Guide Use 1–2 teaspoons per 8 oz of water. Heat water to 190–200°F (88–93°C). Steep for 4–5 minutes. The blend has complex aromatic notes — remove leaves promptly to avoid bitterness from the green tea and peppermint. This blend is naturally sweet from the mulethi, so taste before adding honey. A second steep at 200°F for 3 minutes will be lighter but still flavorful. Honey Pairings With thirteen botanicals, this blend needs a honey that complements rather than competes. Lighter honeys that let the herbal complexity breathe work best. Wildflower Honey — Our primary pairing. Wildflower honey varies by season and region but typically carries a balanced floral-sweet character without a dominant single note. It harmonizes with the floral and herbal complexity of this blend without overwhelming any individual ingredient. Orange Blossom Honey — A secondary option with a clean citrus-kissed sweetness that pairs naturally with the lemongrass and hibiscus notes in this blend. Brewing Tools The right tools make loose leaf tea simple. Unbleached Disposable Tea Bags — Single-use, unbleached, chlorine-free. Fill, steep, discard. No strainer required. Heart-Shaped Tea Infuser — Reusable stainless-steel infuser for everyday loose-leaf brewing. Fits standard mugs and teacups. Related Products Wildflower Honey Orange Blossom Honey Mrs. T Tea Kashmiri Kahwa Tea Frequently Asked Questions Does this blend contain caffeine?Yes — this blend contains green tea (Camellia sinensis) and naturally occurring caffeine. The caffeine content is relatively low given the proportion of green tea to other botanicals, but if you are caffeine-sensitive, enjoy this earlier in the day. Is this blend naturally sweet?Yes — mulethi (licorice root) is naturally sweet, so the brew may taste lighter than expected without any added honey. Taste it plain first. Can I drink this every day?Many customers enjoy this blend regularly. However, mulethi (licorice root) and fenugreek are potent botanicals — please review the Botanical Consultation Note below and consult your healthcare provider if you take medications or have existing health conditions. How much should I use per cup?Start with 1 teaspoon per 8 oz. This is a complex blend with many ingredients — some customers prefer a lighter brew to let individual botanicals come through clearly. Botanical Consultation Note This blend contains several botanicals with specific consumption guidance: Mulethi / Licorice Root — Contains glycyrrhizin, which can affect blood pressure and interact with certain medications including corticosteroids, diuretics, and blood pressure medications when consumed in large quantities over extended periods. Enjoy in moderation and consult your healthcare provider if you have high blood pressure, heart conditions, or take prescription medications. Fenugreek — May interact with blood-thinning medications and blood sugar medications. Consult your healthcare provider before regular consumption if you take anticoagulants or diabetes medications, or if you are pregnant. If you are pregnant, nursing, taking any medications, or managing a health condition, consult a qualified healthcare provider before regular consumption of this blend. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Show more