As a person sensitive to caffeine, Caroline’s curiosity about herbs was sparked by a box of strawberry leaves that she saw in 1968 at a fledgling natural food store. “I wonder if they taste like strawberries?” she pondered. Ever since that moment, Caroline has been experimenting to discover the best tasting botanicals in the world.
Caroline’s teas depend on the flavor bouquet of the herbs themselves. It is Caroline’s philosophy that the herbal beverage drinker should be able to detect at least three or four flavor notes in a well balanced blend. Essential oils and concentrates naturally extracted from fruits, herbs, nuts and spices may be added to enhance an herbal blend, but not overpower it.
The palate’s interest in an herbal beverage can be kept intrigued and delighted by complexity or it can become exhausted from an over-dominant flavor supplied by commercial flavor houses. Like a fine wine compared to a mass produced one, much depends on the subtlety, variety, and depth of the flavor components of the blend.
Caroline delights in traveling the world to find ethnic herbs and spices with unique flavors to enhance her teas. Over the years, her teas have introduced herbs, which are commonly eaten or drunk in other countries, to the American market for the first time.
As a pioneer in herbal beverages, Caroline introduced rooibos, the red tea, with The Republic of Tea and tulsi, India’s “Queen of Herbs”, with Organic India. Caroline was the first tea designer to make caffeine-free chai starting with her early work with Yogi Tea in the 1980’s and later in the ‘90’s with rooibos for a full-bodied brew that blends well with milk.
All of Caroline’s teas are safe to drink daily and are caffeine-free unless otherwise noted.