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Mountain Air Blend – Greek Mountain Tea with Licorice, Ginger & Spice
Mountain Air Blend is a caffeine-free herbal tea featuring Greek Mountain Tea along with traditional herbs and spices such as fennel, cinnamon, licorice, ginger and anise. Smooth rooibos, chicory, coriander and pink peppercorns round out this warming and comforting blend.
Greek Mountain Tea, or Sideritis, is a genus of flowering plants long enjoyed as a traditional herbal tea in the Mediterranean. It's known for its warm, herbal character and has been enjoyed for generations as a comforting cup during the colder months.
Tasting Notes
Liquor: full, rich brown
Aroma: mild and herbal
Flavor: bold, natural licorice root
Accents: herbal Greek Mountain Tea with fennel and cinnamon
Finish: full, warm and gently spiced
Why You'll Love It
Mountain Air Blend is a comforting daily ritual with Mediterranean roots. Its bold, naturally sweet licorice flavor and warming spices make it satisfying on its own, with no sweetener needed.
Traditional Greek Mountain Tea
Naturally sweet licorice root
Warming ginger, fennel and cinnamon
Naturally caffeine-free
How to Enjoy
Clear your mind with a daily cup of Mountain Air. Enjoy it hot with a slice of lemon and a touch of honey when you need comfort, especially during the colder months.
Warm, bold and soothing, Mountain Air Blend is a breath of fresh mountain air in every cup.
Contains licorice root. If you are pregnant, nursing, have high blood pressure or take medication, please consult your healthcare provider before use.
Featured ingredients
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Aniseed
Aniseed is the small, ridged seed of the anise plant, a member of the parsley family native to the eastern Mediterranean. It has a sweet, warm, unmistakably licorice-like aroma with a lingering, slightly spicy finish. In tea it brings depth to spiced black tea and chai, and blends well with fennel, cinnamon, cardamom, clove and licorice root in herbal mixes. A little goes a long way, so aniseed is usually added in small amounts to keep the cup balanced.
Chicory is a hardy plant with bright blue flowers native to Europe, and its root has been roasted as a coffee substitute in France and New Orleans for centuries. Roasted chicory root brews a dark, toasty, slightly bitter cup with notes of caramel and coffee. It blends well with dandelion root, carob, cinnamon, chocolate and vanilla in herbal coffee-style blends. Chicory is naturally caffeine-free, and it is especially good with milk and a little sweetener.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Coriander seeds are the dried, round fruits of the same plant whose leaves are known as cilantro, grown since ancient times around the Mediterranean and in India. Unlike the leaves, the seeds taste warm, nutty and gently citrusy, with a light floral note reminiscent of orange peel. In tea, coriander adds lift and brightness to chai, spiced black teas and herbal blends, pairing well with cardamom, ginger, cinnamon and citrus. Lightly crushed seeds release the most aroma when steeped.
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.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Liquorice root, often spelled licorice in the US, comes from the root of a leguminous plant native to southern Europe, the Middle East and Asia. It brings a naturally sweet, smooth flavor with warm notes of anise and a lingering, mellow finish. It rounds out chai, spice and herbal blends beautifully, pairing well with cinnamon, ginger, peppermint, fennel and rooibos. Because it is so naturally sweet, a small amount lets you skip the sugar entirely while still enjoying a rich, full cup.
A quick look before it’s yours — from the first pour to the last sip.
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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 - 6 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 - 6 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 4-6 min.
