2 oz. package; 8 servings; 2 tsp each
The root chakra allows us to stay grounded, to meet our most basic, most essential needs. Think of this blend as an herbal coffee, to help you feel rooted and ready to rise.
Flavor Profile:
Cinnamon and clove forward, with earthiness from the reishi and a balanced bitterness from the roasted chicory root. The flavor mimics coffee in many ways!
Herb Information:
*Wild Cherry Bark: A warming, astringent root known for strengthening digestion and calming the respiratory system
*Reishi Mushroom: A medicinal mushroom that stimulates the immune system and reduces inflammation
*Roasted Chicory Root: Mimics the flavor of coffee
*Cinnamon: A stimulating bark that warms the body and aids digestion
*Clove: A stimulating spice that improves circulation, treats nausea, and relieves toothaches
*Burdock Root: A root that purifies the blood and acts as an aphrodisiac
Brewing Instructions
Quick Brew: Place 2 tsp of tea in a tea infuser or disposable tea bag. Heat 8 oz (1 cup) water to a rolling boil (about 212 degrees F, 100 degrees C), then pour water into the infuser or mug. Steep for 10 minutes. Tea can be steeped again with this preparation.
Medicinal Brew: Place a pot on the stovetop and fill with 2 tsp of tea per 8 oz (1 cup) of water. Turn on the heat to medium high, cover the pot, and bring the mixture to a boil. Once boiling, turn down the heat to medium-low, and continue simmering covered for at least 40 minutes. If you can simmer for two hours, you’ll get even more medicine extracted from the herbs. Strain the mixture and let cool
How Kristina Developed the Root Chakra Blend:
When I set out to create a tea for each of the seven chakras, I knew I had to begin at the root. The root chakra is connected to grounding, stability, and a sense of safety in the body and in the world. I wanted this blend to feel like a warm anchor: stimulating, aromatic, and energizing, yet deeply supportive.
I envisioned a tea that could start the day, a grounding alternative to coffee with a similar body and warmth. To capture that toasty depth, I began with roasted chicory root, offering a gently bitter, coffee-like base. From there, I added burdock root, wild cherry bark, and reishi mushroom—three powerful botanicals that connect us to the earth’s medicine. Each one offers support for a different system: circulatory, respiratory, and immune.
To round out the blend and lift the earthiness, I folded in cassia cinnamon and clove—two warming spices that bring a familiar comfort and a subtle sweetness.
This tea is meant to awaken without overstimulating, to ground without weighing down—a daily ritual for returning to center.
2 oz. package; 8 servings; 2 tsp each
The root chakra allows us to stay grounded, to meet our most basic, most essential needs. Think of this blend as an herbal coffee, to help you feel rooted and ready to rise.
Flavor Profile:
Cinnamon and clove forward, with earthiness from the reishi and a balanced bitterness from the roasted chicory root. The flavor mimics coffee in many ways!
Herb Information:
*Wild Cherry Bark: A warming, astringent root known for strengthening digestion and calming the respiratory system
*Reishi Mushroom: A medicinal mushroom that stimulates the immune system and reduces inflammation
*Roasted Chicory Root: Mimics the flavor of coffee
*Cinnamon: A stimulating bark that warms the body and aids digestion
*Clove: A stimulating spice that improves circulation, treats nausea, and relieves toothaches
*Burdock Root: A root that purifies the blood and acts as an aphrodisiac
Brewing Instructions
Quick Brew: Place 2 tsp of tea in a tea infuser or disposable tea bag. Heat 8 oz (1 cup) water to a rolling boil (about 212 degrees F, 100 degrees C), then pour water into the infuser or mug. Steep for 10 minutes. Tea can be steeped again with this preparation.
Medicinal Brew: Place a pot on the stovetop and fill with 2 tsp of tea per 8 oz (1 cup) of water. Turn on the heat to medium high, cover the pot, and bring the mixture to a boil. Once boiling, turn down the heat to medium-low, and continue simmering covered for at least 40 minutes. If you can simmer for two hours, you’ll get even more medicine extracted from the herbs. Strain the mixture and let cool
How Kristina Developed the Root Chakra Blend:
When I set out to create a tea for each of the seven chakras, I knew I had to begin at the root. The root chakra is connected to grounding, stability, and a sense of safety in the body and in the world. I wanted this blend to feel like a warm anchor: stimulating, aromatic, and energizing, yet deeply supportive.
I envisioned a tea that could start the day, a grounding alternative to coffee with a similar body and warmth. To capture that toasty depth, I began with roasted chicory root, offering a gently bitter, coffee-like base. From there, I added burdock root, wild cherry bark, and reishi mushroom—three powerful botanicals that connect us to the earth’s medicine. Each one offers support for a different system: circulatory, respiratory, and immune.
To round out the blend and lift the earthiness, I folded in cassia cinnamon and clove—two warming spices that bring a familiar comfort and a subtle sweetness.
This tea is meant to awaken without overstimulating, to ground without weighing down—a daily ritual for returning to center.