This healing tisane blends memories of faraway places with those of home. Licorice is a favourite flavour in Norway, where I spent a year enjoying village traditions: baking bread, picking berries and skiing with friends, where after we’d find comfort with a sweet licorice tea by the warming fire. A beautiful way to end a day. Back at home, a love of local herbs led to the discovery of Aniseed Myrtle. This Australian rainforest tree has delicately flavoured leaves when paired with licorice root, peppermint and fennel seeds, creates a sweet and vibrant blend, providing the perfect combination of nostalgia and home.

Large pieces of licorice root, organic peppermint leaves, whole fennel seeds, Australian aniseed myrtle leaf

Inside the Luscious Licorice blend you can easily spot the large chunks of licorice root, which is sourced from friends along the lush green hills of Sri Lanka. This delicious blend is actually known to be a favourite of people who don’t usually enjoy eating licorice. The lesser-known cousin of lemon myrtle, aniseed myrtle is my favourite of all our native flavours. It is just so unexpected that a tree would have such delicate, perfumed leaves so naturally. When I first discovered this herb, I was determined to use it in a blend, and when I started exploring licorice root, realised that it was the perfect partner. The aniseed myrtle in your Luscious Licorice blend comes direct from Gary and Melissa in Lismore, who specialise in growing lemon and aniseed myrtle. A touch of organic peppermint adds a subtle thrill to this delicate, naturally sweet blend.

Let me share my secrets to the perfect cup of tea… Place a pyramid in your favourite cup. Pour in heated, not boiling water (approx 85°). Infuse for 3-5 minutes and inhale the aromas as you slow down and anticipate that first satisfying sip.

OH MY GOSH - I am HOOKED! It is delicious…spot on, the licorice root comes through in warm, earthy undertones. It's taken me on a journey and I am not just 'buying another box of tea’, I'm buying some me-time'. Thank you. Paula Jarvis