Why we use whole botanicals, not dust

Open a conventional teabag and you will often find fannings — the fine dust left after the good leaf has been sorted out. It brews fast and it brews harsh, because there is nothing left to unfold.

We use whole flowers and leaves instead, which is why the sachet is a pyramid rather than a flat pouch. The extra room lets the botanicals open in the water, the way they would loose in a pot.

You can see it happen. The petals lift, the water takes on colour slowly, and the cup ends up softly floral and naturally sweet without a thing added to it.