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Wild Mountain Herbs – Traditional Mountain Herbal Blend
Our ode to the foragers of the North living off the land, and to the explorers and homesteaders — we salute you! Wild Mountain Herbs is a great and powerful caffeine-free herbal blend inspired by traditional folk recipes, bringing together more than a dozen herbs, leaves and blossoms in one soothing cup.
Herbs have been brewed for centuries, and our Wild Mountain Herbs blend brings that tradition to your cup. Many of its herbs are also valued for their bold, aromatic character. Fennel, eucalyptus, peppermint, spruce needles, thyme, rosemary, anise, sage, elder blossom and gentian root join blackberry and raspberry leaves to create a truly traditional herbal mélange.
Tasting Notes
Liquor: warm amber
Aroma: minty and herbal
Flavor: opens with mint, then a bold herbal taste quickly takes the lead
Finish: savory sage and rosemary fading into delicate, fresh mint
Why You'll Love It
Once steeped, the amber liquid gives off a minty, herbal aroma. The flavorful blend begins with mint, then a bold herbal character comes forward and fades into a sage-rosemary savory note, ending with delicate, fresh mint. It's a warming ritual for chilly days and a comforting cup on gray afternoons.
A forager-inspired blend of 17 herbs, leaves and blossoms
Inspired by traditional mountain herbal teas
Bold, minty-herbal flavor
Caffeine-free and soothing
How to Enjoy
For a fuller herbal flavor, we suggest a long infusion and enjoying it hot. Add a spoonful of honey on cold days for extra comfort.
We wish you many happy cups!
Featured ingredients
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Blackberry
Blackberries are juicy brambles that grow wild across Europe and North America and have been gathered from hedgerows for generations. Dried blackberries add a deep, jammy berry flavor with a pleasant tartness and a rich purple tint to the cup. They pair well with black tea, green tea, hibiscus, apple and other berries, and they bring a summery note to herbal and fruit blends. Blackberry blends make an excellent iced tea, lightly sweetened with honey if you like.
Blackberry leaves come from the same bramble bush that gives us blackberries, a plant that grows wild throughout Europe and North America. Dried and cut, they brew a mild, smooth, slightly earthy cup with a light, tea-like dryness and none of the fruit's sweetness. In Germany and Central Europe they are a classic base for herbal and fruit blends, pairing well with raspberry leaves, strawberry leaves, apple, rosehip and mint. Blackberry leaves are naturally caffeine-free.
Eucalyptus is a tall evergreen tree native to Australia, home to the koala and famous for its aromatic, silvery-green leaves. In tea, the dried leaves add a fresh, cooling, menthol-like aroma with a clean, slightly camphor-like finish. Because its flavor is bold, eucalyptus is used in small amounts in herbal blends, often alongside peppermint, lemongrass, licorice and lemon, and sometimes with green tea. It makes a crisp, invigorating cup on a chilly evening and is pleasant iced as well.
Fennel seeds are the dried fruits of a feathery, yellow-flowered herb native to the Mediterranean and now grown in India and around the world. They have a sweet, gentle anise-like flavor with a warm, slightly licorice aroma that is softer than star anise. Fennel pairs well with chai spices, licorice, peppermint, chamomile and citrus in herbal blends, and it adds sweetness to rooibos and black tea. In India, candied fennel seeds are a traditional after-meal nibble offered to guests.
Mallow flowers come from the common mallow plant, a hardy wildflower found across Europe, North Africa and Asia. The dried blossoms have a very mild, slightly sweet and grassy taste, so they are prized mostly for their beauty and soft texture. They add striking blue and purple color to herbal, fruit and green tea blends, mixing well with rose, lavender and hibiscus. Fun fact: mallow infusion can shift from blue to pink when you add a squeeze of lemon.
Peppermint is a natural hybrid of spearmint and watermint, native to Europe and the Middle East and now grown widely in places like Oregon and Washington. Its leaves brew a bold, cooling cup with a crisp, sweet, intensely minty aroma and a clean, lingering finish. Peppermint is wonderful on its own and pairs well with green tea, black tea, rooibos, chocolate, licorice and lemongrass. It is naturally caffeine-free as an herb, and it is equally refreshing hot after dinner or iced in summer.
Raspberries are the soft, jewel-red berries of a bramble that grows wild across Europe and North America. Dried pieces add a bright, juicy, sweet-tart berry flavor and a fragrant aroma that smells like summer jam. They are a natural match for green tea, white tea and black tea, and they shine in fruit and hibiscus blends alongside strawberry, blackberry and rose. Raspberry blends make an excellent iced tea, especially lightly sweetened with a sprig of fresh mint.
Raspberry leaves are the green leaves of the same bramble that gives us raspberries, harvested and dried much like tea leaves in Europe and North America. They brew a smooth, mild cup with a light, slightly earthy, grassy flavor that many people compare to a gentle black tea. They are naturally caffeine-free and make a friendly base for herbal blends with mint, rose, hibiscus or berries. Enjoy them hot on their own, or add a slice of lemon.
Rosemary is an evergreen shrub native to the sunny Mediterranean coast, where its needle-like leaves are a beloved kitchen herb. In the cup it gives a fragrant, woody, pine-like aroma with a hint of camphor and a pleasant savory edge. A little goes a long way, so it is best used as an accent in herbal blends with lemon, mint, lavender or sage, or with green tea. Try pairing rosemary with citrus peel for a bright, aromatic iced tea.
Safflower is a thistle-like plant grown since ancient times in the Middle East, India and Egypt, where its bright petals were once used as a natural dye. The dried petals add a vivid orange-red color and a delicate, lightly floral, slightly bitter touch to the cup. Safflower is mostly used for visual appeal in fruit blends, herbal blends and green tea, pairing nicely with citrus, mango and marigold. It is sometimes called false saffron because of its golden shade.
Sage is a silvery-leaved herb native to the Mediterranean and treasured in European cooking for centuries. It brews a savory, earthy cup with a slightly peppery, camphor-like aroma and a pleasantly bitter finish. Sage works best as an accent in herbal blends with lemon, mint, rosemary or thyme, and it can also add depth to green tea. For a softer, brighter cup, add a slice of lemon and a spoonful of honey, or try it iced with citrus.
St. John's wort is a European wildflower with bright yellow, star-shaped blossoms, named for its tradition of flowering around St. John's Day in late June. Its dried leaves and flowers brew a mild, grassy herbal cup with a slightly bitter, earthy finish. It is usually blended with friendlier flavors such as lemon balm, mint, orange peel or rose in herbal blends. Please read the product label before use, and check with your doctor if you are pregnant or take any medication.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-1.5 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
034 - 5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
034 - 5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-1.5 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-5 min.
After the cozy weather tea, this is my second favorite. So many different things in here, but all work so beautifully together.
A very nice herbal tea for the autumn/winter and/or when you're feeling under the weather.
Sabine
April 2023
Outstanding herbal tea, the kind I can drink again and again, and be surprised at how good it is every time.
Domenic
March 2023
That’s awesome we should adapt
Kim
October 2021
I was looking for a tea that was similar to what I saw about the Blue Zones lifestyle. This fit the bill. It is so good! I will definitely be ordering again! :)
See all 10 reviews
Kimberly
November 2020
Wild Mountain Herb is the first Tealyra I purchased on Amazon & how I discovered Tealyra. I absolutely love it! I just received my first order directly from Tealyra.com with many other of their Herbal Wellness loose tea to try and of course more Wild Mountain Herb (lots of it too!)
Colin Wilson
February 2018
Great tasting, minty herbal blend
Lily
November 2016
I bought this tea as my winter herbal blend for when I feel under the weather or need to fight cold & flu symptoms. It is a divine blend with a dominant minty-evergreen flavor. It is very soothing for the throat and it seems to clean the lungs as well. Also a good blend to ease women’s cramping. Overall, I find this herbal blend surprisingly relaxing.
Chana Pickett
June 2020
Just okay. Probably won't reorder this one.
Megan Richard
September 2019
This tea is fine, but we don't love it enough to repurchase. I prefer a herbal that is more woodsy, like the Taiga Forrest blend. This is more grassy with a hint of mint.
