Karma Teas · Ingredient Library
What's In the Cup
Our teas are blends, and the same ingredient often shows up in more than one — ginger alone appears in four of them. So instead of telling each tea's story on its own, here's every ingredient, once, with where it comes from and how it's harvested.
Cinnamon
Bark peeled from young shoots, rolled into quills and sun-dried.
Traditionally valued for: warmth and a gentle, grounding spice note.
Ginger
Rhizomes dug up, cleaned, then dried or used fresh.
Traditionally valued for: digestive comfort and warmth.
Hibiscus
Calyxes hand-picked after the flower fades, then sun-dried.
Traditionally valued for: a tart, vitamin-C-rich infusion.
Ashwagandha
Root dug up after 1-2 growing seasons, washed and dried.
Traditionally valued for: calm and balance, an adaptogen in Ayurvedic tradition.
Chamomile
Flower heads hand-picked at peak bloom, dried quickly to preserve their oils.
Traditionally valued for: a soothing, floral wind-down cup.
Turmeric
Rhizomes boiled, dried, and ground to a fine powder.
Traditionally valued for: its warm, earthy, traditionally cherished root.
Cardamom
Pods hand-picked just before fully ripe, then sun-dried.
Traditionally valued for: a fragrant, aromatic lift.
Licorice Root
Root dug up, then dried and cut.
Traditionally valued for: natural sweetness and soothing warmth.
Valerian Root
Root dug up in autumn, then dried.
Traditionally valued for: a calming, bedtime-ritual cup.