The ten blends

Green and cool. Nettle and lemon balm, peppermint, a little licorice root for sweetness.

Warm and bright. Ginger, lemongrass, turmeric root and orange peel.

Soft and floral. Chamomile, linden flower, spearmint, a trace of lavender.

Tart fruit over an earthy base. Tart cherry, reishi mushroom, valerian root and lavender.

Dark, roasted and bittersweet. Dandelion root and chicory root, cacao nibs and cinnamon. It takes milk well.

Fresh, with sweet grass and citrus. Sencha, bamboo leaf, lemongrass and spearmint. Good over ice.

Grassy, savoury and piney. Green tea, lion's mane mushroom, gotu kola and rosemary.

Toasty, with chocolate and orange. Roasted yerba mate and rooibos, cacao nibs, orange peel and vanilla bean.

Malty, warm and spiced. Assam black tea with cinnamon, ginger, cardamom, clove and star anise.

Brisk black tea with chocolate and vanilla. Ceylon black tea, cacao nibs, star anise and vanilla bean.