Explore Botanicals
Discover the botanical stories behind every cup
Leaves
Wild Nettle
The Verdant Wild Leaf
The Heritage & Harvest
Nettle has a long history in European and Asian food and botanical traditions. Young leaves are carefully harvested, handled and dried to soften their fresh sting while retaining their deep green colour and distinctive wild-herb character.
What Makes It Special
Dried nettle leaves naturally contain flavonoids, phenolic acids and green plant pigments. Their clean, mineral-like herbaceous profile gives depth to Tulsi-led blends.
The Cup
A clear green-gold infusion with fresh leafy aromas, mild earthy notes and a clean finish.
Botanical & Ayurvedic Profile
- Botanical Name
- Urtica dioica
- Rasa (Taste)
- Tikta (Bitter), Kashaya (Astringent)
- Key Phytoconstituents
- Flavonoids, phenolic acids, chlorophyll
- Used Part
- Leaves
- Dosha Reference
- Traditionally considered balancing for Kapha and Pitta
Brewing Ritual
- Measure
1-2 teaspoons per 240 ml (8 oz) cup
- Temperature
90-95°C (194-203°F)
- Steep Time
5-7 minutes, covered
- Strain & Savor
Enjoy alone or combine with Rama, Krishna and Vana Tulsi.
