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Tea & Matcha

Daybreak

  • Some mornings arrive soft, amber, and salted at the edge.

    Chamomile's natural honeyed body gives Daybreak a gentle tea base for maple, brown sugar, cinnamon, vanilla, and salt. A small spoon of brown sugar and a whisper of vanilla make the cup feel intentionally aligned rather than simply sweetened.

    Yields / Time: 1 serving · 8 minutes

    Ingredients:

    • 2 tsp dried chamomile flowers or 1 chamomile tea bag

    • 8 oz water, heated to 200°F

    • 1 to 1.5 tbsp Herbal Alchemy Daybreak Syrup

    • ½ tsp light brown sugar, optional for a deeper molasses note

    • Tiny pinch fine sea salt

    • Cinnamon stick

    • 1 drop vanilla extract, optional

    Instructions:

    1. Steep chamomile with the cinnamon stick, covered, for 5 minutes.

    2. Remove the tea and cinnamon stick.

    3. Stir in Daybreak Syrup, brown sugar if using, salt, and the optional drop of vanilla while hot.

    4. Return the cinnamon stick as garnish.

    5. Serve warm.

    Alchemist's Note: The salt turns the sweetness from flat to glowing, and the tiny vanilla note makes the maple feel softer.

  • Bottle the first warm hour and pour it over ice.

    Double-strength black tea gives Daybreak enough structure for its maple, brown sugar, cinnamon, vanilla, and salted finish. This version avoids citrus brightness and leans fully into a chilled maple-tea ritual.

    Yields / Time: 1 serving · 10 minutes

    Ingredients:

    • 2 black tea bags

    • 6 oz boiling water

    • 1 tbsp Herbal Alchemy Daybreak Syrup

    • ½ tsp light brown sugar, optional

    • Tiny pinch fine sea salt

    • 1 cup ice

    • 2 oz cold water

    • 1 oz oat milk or whole milk, optional

    • Cinnamon stick, for garnish

    Instructions:

    1. Steep black tea for 4 to 5 minutes.

    2. Remove tea bags and stir in Daybreak Syrup, brown sugar if using, and salt.

    3. Pour over ice.

    4. Top with cold water, adding milk if you want a softer vanilla-maple finish.

    5. Garnish with cinnamon.

    Alchemist's Note: Brew strong. Ice softens the tannins and leaves the brown sugar intact.

Alchemist’s Mead

  • Somewhere between honey and meadow sits a cup that tastes like slowing down.

    Alchemist's Mead calls for wildflower honey, rosemary, and thyme. Black tea and milk give those herbal notes a warm, rounded body.

    Yields / Time: 1 serving · 10 minutes

    Ingredients:

    • 1 cup water

    • 1 cup whole milk or oat milk

    • 2 tsp loose black tea or 2 tea bags

    • 1 small rosemary sprig

    • 1 small thyme sprig

    • 1.5 tbsp Herbal Alchemy Alchemist's Mead Syrup

    Instructions:

    1. Heat water until boiling, then steep black tea with rosemary and thyme for 4 minutes.

    2. Warm milk separately until steaming.

    3. Strain the tea into a mug.

    4. Stir in Alchemist's Mead Syrup.

    5. Add steamed milk and serve.

    Alchemist's Note: Bruise the herbs lightly before steeping to wake their oils.

  • Not every gold is heavy. Some of it is light enough to drink on ice.

    Green tea, rosemary, thyme, and sparkling water keep Alchemist's Mead fresh and meadow-bright.

    Yields / Time: 1 serving · 8 minutes

    Ingredients:

    • 2 tsp loose green tea or 2 green tea bags

    • 6 oz water, heated to 175°F

    • 1 small rosemary sprig

    • 1 small thyme sprig

    • 1 to 1.5 tbsp Herbal Alchemy Alchemist's Mead Syrup

    • 1 cup ice

    • 3 oz chilled soda water

    Instructions:

    1. Steep green tea with rosemary and thyme for 2 to 3 minutes.

    2. Strain and stir in Alchemist's Mead Syrup while warm.

    3. Pour over ice.

    4. Top with soda water.

    5. Garnish with a small herb sprig.

    Alchemist's Note: Green tea turns bitter quickly, so keep the steep short and clean.

Twilight Ember

  • Dark fruit, low light, and a little spark at the edge.

    Black tea and milk draw out Twilight Ember's cherry, lime, black pepper, cardamom, cinnamon, and cayenne.

    Yields / Time: 1 serving · 10 minutes

    Ingredients:

    • 1 cup water

    • 1 cup whole milk or oat milk

    • 2 tsp black tea

    • 1 small cinnamon stick

    • 1 cracked cardamom pod

    • 1.5 tbsp Herbal Alchemy Twilight Ember Syrup

    • Lime zest

    • Tiny pinch black pepper

    Instructions:

    1. Heat water and milk with cinnamon and cardamom until steaming.

    2. Add black tea, cover, and steep for 4 minutes.

    3. Strain into a mug.

    4. Stir in Twilight Ember Syrup.

    5. Finish with lime zest and black pepper.

    Alchemist's Note: The lime belongs at the end so it stays bright.

  • Some evenings do not need fire, just its memory over ice.

    Rooibos gives Twilight Ember a caffeine-free red base for cherry, lime, pepper, cardamom, cinnamon, and cayenne.

    Yields / Time: 1 serving · 8 minutes

    Ingredients:

    • 2 tsp rooibos tea

    • 8 oz boiling water

    • 1 cinnamon stick

    • 1 cracked cardamom pod

    • 1 to 1.5 tbsp Herbal Alchemy Twilight Ember Syrup

    • 1 cup ice

    • Lime wedge

    • Freshly cracked black pepper

    Instructions:

    1. Steep rooibos with cinnamon and cardamom for 6 minutes.

    2. Strain and stir in Twilight Ember Syrup.

    3. Pour over ice.

    4. Squeeze in lime.

    5. Finish with black pepper.

    Alchemist's Note: Rooibos can steep long without bitterness, making it ideal for Twilight Ember's deep red fruit.

  • A bright cup with a little ember under the tongue.

    Lemon, ginger, and hibiscus give Twilight Ember a clean, warming herbal frame for its cherry, lime, black pepper, cardamom, cinnamon, and cayenne. The result is citrusy and restorative, with enough spice to feel alive without becoming harsh.

    Yields / Time: 1 serving · 10 minutes

    Ingredients:

    • 1 cup water

    • 1 inch fresh ginger, thinly sliced

    • 1 tsp dried hibiscus petals

    • 1 to 1.5 tbsp Herbal Alchemy Twilight Ember Syrup

    • 1 tbsp fresh lemon juice

    • Lemon wheel, for garnish

    • Tiny pinch freshly cracked black pepper, optional

    Instructions:

    1. Bring water and sliced ginger to a gentle simmer for 5 minutes.

    2. Remove from heat, add hibiscus, cover, and steep for 4 to 5 minutes.

    3. Strain into a mug.

    4. Stir in Twilight Ember Syrup and fresh lemon juice.

    5. Garnish with a tiny pinch of black pepper.

    6. Serve warm.

    Alchemist's Note: Hibiscus deepens Twilight Ember's cherry color while keeping the cup fully herbal. Add the lemon after steeping so the citrus stays clear and bright.

Noël

  • Every winter keeps one cup in reserve.

    Noël's cinnamon, cardamom, cloves, allspice, and peppermint become a holiday chai with a cooling finish.

    Yields / Time: 1 serving · 12 minutes

    Ingredients:

    • 1 cup water

    • 1 cup whole milk

    • 2 tsp loose black tea or 2 tea bags

    • 1 cinnamon stick

    • 2 green cardamom pods, cracked

    • 3 whole cloves

    • 2 allspice berries

    • 1.5 to 2 tbsp Herbal Alchemy Noël Syrup

    • Peppermint stick, for garnish

    Instructions:

    1. Simmer water with cinnamon, cardamom, cloves, and allspice for 5 minutes.

    2. Add black tea and milk.

    3. Simmer gently for 3 minutes.

    4. Strain into a mug.

    5. Stir in Noël Syrup and garnish with peppermint.

    Alchemist's Note: Add peppermint through the syrup and garnish, not loose mint, so the cup stays polished.

  • Even in the cold months, some memories ask to be poured over ice.

    Strong black tea carries Noël's baking spices while peppermint cools the finish.

    Yields / Time: 1 serving · 10 minutes

    Ingredients:

    • 2 black tea bags

    • 6 oz boiling water

    • 1 cinnamon stick

    • 2 whole cloves

    • 2 allspice berries

    • 1 to 1.5 tbsp Herbal Alchemy Noël Syrup

    • 1 cup ice

    • 2 oz cold water

    • Peppermint stick, for garnish

    Instructions:

    1. Steep tea with cinnamon, cloves, and allspice for 5 minutes.

    2. Strain and stir in Noël Syrup.

    3. Pour over ice.

    4. Top with cold water.

    5. Garnish with peppermint.

    Alchemist's Note: This is winter tea with a clean edge, not a citrus tea.