Some flavours don’t announce themselves — they just make sense once you taste them.
Chaga (Inonotus obliquus) grows slowly on birch trees in cold northern forests, shaped by long winters and clean air. Pine needles come from those same landscapes — sharp, resinous, and unmistakably fresh — carrying the scent of woodland even before they meet hot water.
Together, they create a blend that feels clean, grounding, and quietly bracing, with Chaga’s depth balanced by the bright, green edge of pine. It’s forest-forward and uncomplicated, leaning more toward clarity than comfort.
Traditionally, Chaga was prepared patiently and returned to regularly, while pine needles were gathered for their ability to bring lift and freshness to simple infusions. This blend draws on both traditions, offering a preparation that feels steady yet invigorating, without heaviness.
This is a loose blend intended to be used thoughtfully and in moderation, made in small batches using simple ingredients and no unnecessary additions.
From a regulatory point of view, it lives firmly in the category of food supplement.
From a practical point of view, it smells like the woods and behaves accordingly.
Loose leaf - Optional compostable teabags
Wild Scottish Chaga (Inonotus obliquus), pine needles
Add 2–3 teaspoons of the blend to hot water using a cafetière, filter, or teabag. Allow to steep for 3–5 minutes, then strain.
Preparation method provided for convenience only.
• Sold as a food supplement
• Made in small batches
• Fresh, resinous, and deeply woodland in character
• Prepared using simple, considered methods
Food supplements should not be used as a substitute for a varied diet. Not intended to diagnose, treat, or prevent disease.
To explore the ingredients in more depth, including identification, traditional use and modern research context, see our full Forager’s Guide to Chaga or Pine Needles.
Some flavours don’t announce themselves — they just make sense once you taste them.
Chaga (Inonotus obliquus) grows slowly on birch trees in cold northern forests, shaped by long winters and clean air. Pine needles come from those same landscapes — sharp, resinous, and unmistakably fresh — carrying the scent of woodland even before they meet hot water.
Together, they create a blend that feels clean, grounding, and quietly bracing, with Chaga’s depth balanced by the bright, green edge of pine. It’s forest-forward and uncomplicated, leaning more toward clarity than comfort.
Traditionally, Chaga was prepared patiently and returned to regularly, while pine needles were gathered for their ability to bring lift and freshness to simple infusions. This blend draws on both traditions, offering a preparation that feels steady yet invigorating, without heaviness.
This is a loose blend intended to be used thoughtfully and in moderation, made in small batches using simple ingredients and no unnecessary additions.
From a regulatory point of view, it lives firmly in the category of food supplement.
From a practical point of view, it smells like the woods and behaves accordingly.
Loose leaf - Optional compostable teabags
Wild Scottish Chaga (Inonotus obliquus), pine needles
Add 2–3 teaspoons of the blend to hot water using a cafetière, filter, or teabag. Allow to steep for 3–5 minutes, then strain.
Preparation method provided for convenience only.
• Sold as a food supplement
• Made in small batches
• Fresh, resinous, and deeply woodland in character
• Prepared using simple, considered methods
Food supplements should not be used as a substitute for a varied diet. Not intended to diagnose, treat, or prevent disease.
To explore the ingredients in more depth, including identification, traditional use and modern research context, see our full Forager’s Guide to Chaga or Pine Needles.
