What goes in to our Teas?

Arete is a Greek word that essentially means excellence of any kind. It embodies a philosophy of continuous improvement; a never-ending search for perfection. It strives for balance between the mind, body, and spirit. This notion of excellence is bound with the lifelong goal of living up to one's full potential.

We believe that tea, and the ceremony around it, is a way of complementing the journey towards excellence. Far from normal, each of our Functional Tea Blends is carefully crafted with ingredients that bring more Polyphenols, Antioxidants, and Adaptogens to the cup. Take Tea Time to the next level with teas that do much more than just taste great.

ĀrêTea was created to help you on your journey to find excellence, one cup at a time.  
Ingredients

Each carefully selected, with flavor and purpose in mind, as we crafted our blends.

Picture of loose leaf green tea in a wooden spoon that sits on a wooden table next to a pile of more tea
Green Tea
People first started drinking tea several thousand years ago and while the true origin of its discovery are lost to antiquity, there are many stories and mythologies explaining the 'first time' someone tried a cup of tea. What is known is that it all started with what we know today as Green Tea.

Initial records show that while green tea was used primarily for medicinal purposes it evolved over the centuries to becoming a critical component to daily ritual in Chinese culture.  Roughly around 600 AD, Tea Master Lu Yu authored the "Cha Jing", or "The Classic of Tea" which detailed exactly how a cup of green tea should be made, served, and evaluated establishing a written record of green tea being one of the oldest documented beverages still consumed today.

Fast forward to today, modern science has revealed that Green Tea contains antioxidants known as polyphenols which are further classified as catechins.  There are six primary catechin compounds found in Green Tea: catechin, gallaocatechin, epicatechin, epigallocatechin, epicatechin gallate (Ecg), and epigallocatechin gallate (also known as EGCg which is the most studied of the group).  Green tea also contains caffeine and theobromine, which provide green tea's stimulant effects.  Also found is an amino acid called l-theanine, which has been studied for its calming effects on the nervous system. 
Loose leaf black tea in a wooden spoon and in a small bowl that sit next to each other on a wooden table
Black Tea

Black tea comes from the Camellia sinensis plant just like Yellow, White, Green, Oolong and Dark Teas. The difference is that Black tea goes through an oxidation process that changes the character, color, taste, and aroma of the leaf into a multitude of varieties.

Created in China in the mid 17th century, black tea has been popularized around the world and cultivated in places like India, China, Taiwan, Sri Lanka, Nepal and parts of Africa

Black tea is rich in polyphenols known as Theaflavins which are type of antioxidant.  It also contains an amino acid called L-Theanine which is believed by many to balance the effects of caffeine.  It's also commonly used to improve mental function and reduce anxiety and stress.


Loose leaf Red Rooibos tea that has overflowed from a bowl onto a table in an artistic image.
Red Rooibos
  Rooibos (pronounced roy-bos) meaning Redbush in Afrikaan is a smooth, caffeine free alternative to "true" tea originating from South Africa. This tisane (pronounced ti-zahn) or herbal tea is not actually a tea at all (i.e., it does not come from the Camelia Sinensis plant like Green or Black Tea). 

Rooibos is made using the long needle-like leaves of the Aspalathus linearis plant. While the plant is green, it oxidizes into a bright coppery red color and tastes more similar to black tea with notes of vanilla and caramel.  

While naturally caffeine free, Rooibos contains polyphenol antioxidants including aspalathin (unique to Rooibos), quercetin, and luteolin (among others).
Dried pieces of ashwagandha in a ceramic bowl
Ashwagandha

Ashwagandha (Withania somnifera) is described in Ayurvedic medicine as a powerful rejuvenating herb, adding to life longevity. It has been used in India, Middle East, and some parts of North Africa for more than 3,000 years to relieve stress, increase energy levels, and improve concentration.

Considered an Adaptogen which is a natural substance believed by some to help the body adapt to and reduce stress.

Image of loose leaf butterfly pea flower scattered on a table next to a glass cup of beautifully blue brewed tea made from the flower
Butterfly Pea Flower

Butterfly pea, Clitoria ternatea, bears a beautiful indigo-blue flower that has been used in Southeast Asia for centuries for both medicinal (Ayurvedic) and culinary purposes.  The flower is used to make an equally beautiful (and blue) caffeine-free tisane (pronounced ti-zahn) or herbal tea.

The infusion has an earthy flavor and a lightly sweet aroma.

Butterfly Pea Flower is an Adaptogen that contains several antioxidants; anthocyanins, a type of flavonoid AND the catechin Epigallocatechin gallate, or EGCG, the antioxidant primarily found in green tea.

content
Moringa

A Moringa infusion is a pleasant tisane reminiscent of green tea's earthy character. It lacks the bitterness and astringency of many green tea varieties while being able to tolerate high temperatures and longer steep times.

Often referred to as the 'tree of life', Moringa oleifera is a fast-growing leafy tree native to India that has been used for centuries as a primary component in Ayurvedic practices. 

Moringa is an Adaptogen that also contains several polyphenol antioxidants including quercetin and chlorogenic acid.

content
Olive Leaf

An Olive Leaf infusion creates an utterly unique tisane that at its very center, can be marked as, "pleasant", It has a slight bitterness but is otherwise very 'soft-spoken' and most comparable to a very light but pronounced green tea.

Olive leaf contains uniquely powerful polyphenols called oleuropein and hydroxytyrosol, that have antiviral, antibacterial, anti-inflammatory and antioxidant properties. 

content
Cacao Shells

Cacao shells have been used to make cacao tea for thousands of years.   The infusion of cacao shells has, as one might expect, a robust chocolatey aroma and flavor similar to dark chocolate.

Cacao shells are rich in an antioxidant type known as flavanols.

Picture of a about two dozen cinnamon sticks sitting vertically in a small bowl
Cinnamon
OK, so who doesn't love cinnamon?  It seems to find its way into some of our favorite desserts and beverages.  It's a spice that comes from the bark of a tree and has been used for culinary purposes since the times of the ancient Egyptians.

Aside from just tasting good, cinnamon has a few other things going for it.  High in antioxidant polyphenols it has anti-inflammatory and antimicrobial properties.  It's the superfood we all have in our cupboards.
A cluster of dried cloves overflowing from a wooden spoon that lies on a wooden table.
Clove

Cloves are the dried flower buds of an evergreen tree also known as Syzygium aromaticum.  Warm, sweet, and aromatic, this spice (like cinnamon) is used around the world to help make some of the tastiest meals, deserts, and beverages.

Aside from just warming our noses and palates, Cloves also contain a compound called eugenol, which has been shown to act as a natural antioxidant.  In addition, cloves have been demonstrated to have antimicrobial properties as well.
 

A small pile of dried elderberries on a white table.
Elderberry

The infusion made from dried, ripe Elderberries has a sweet and tart taste with some earthy undertones.  It makes for a curious and delightful tisane that has been around for a very long time with a primarily medicinal use.

Dating all the way back to 400 BC when Hippocrates referred to the elderberry as his “medicinal chest.” It has been used for centuries as a  go-to ingredient for many practitioners of what we now refer to as 'folk medicine'.

Nowadays we know that Elderberry is a source of polyphenol antioxidants like anthocyanins and flavonoids, such as quercetin, rutin, and isoquercetin and many are researching its ability to help the body's anti-inflammatory response.  

Dried ginger pieces in a wooden bowl. A small scooper sits in the bowl suggesting that the scene is at a cook's table.
Ginger

Like cloves and cinnamon, ginger is one of those spices that's just been around 'forever'.  It's used to fuel a wide variety of recipes around the world.  It's warm, spicy, sweet, and entirely unique.

As an ingredient in tea blends and tisanes its presence is always welcome for its character and ability to excite the palate.

Bright red and dried hibiscus flower petals overflowing from a wooden spoon that lies on a wooden table
Hibiscus
Its use originating in Africa, Hibiscus (Hibiscus sabdariffa) is a uniquely fragrant, sweet, and soothing tisane that delivers a bright red bouquet of fruity flavors that is celebrated around the world.

Hibiscus contains the polyphenol antioxidant called anthocyanins, which also gives it that amazing red color.  Additionally, it is shown to contain Vitamin C.
Picture of Fresh Tulsi, dried tulsi in a cup, and tulsi tea in a clear glass cup
Tulsi - aka Holy Basil
On its own, Tulsi has a strong aroma that ranges from lemony, floral, and fresh to spicy cloves.  It has an astringent, sometimes bitter flavor that carries all of these notes through the palate.

Tulsi, (Ocimum tenuiflorum), also known as Holy Basil, is a member of the mint family (Lamiaceae) grown for its aromatic leaves that are widely used in Ayurvedic medicine. Within Ayurveda, tulsi is revered as an 'elixer of life' where it also known as “The Incomparable One,” “Mother Medicine of Nature” and “The Queen of Herbs,”.  Native to the Indian subcontinent, it now grows throughout Southeast Asia.

Tulsi in known as a potent Adaptogen that has antioxidant, anti-inflammatory, and antimicrobial effects.  It contains polyphenolic compounds such as rosmarinic acid, caffeic acid.
picture of dried lemon balm in a glass bowl
Lemon Balm

Lemon balm (Melissa officinalis) creates a fresh citrusy flavored tisane with notes of mint.  It is a perennial herbaceous plant in the mint family and is native to Europe, North Africa, and West Asia, but it’s now grown just about everywhere.

This herb, which some consider to be a Nervine, has been used for centuries to help with nervous exhaustion, gloom, and restlessness while also providing pure aromatic pleasure. 

Picture of dried and fresh Passionflower overflowing from a large wooden spoon
Passionflower
When consumed as a tisane, Passionflower (Passiflora incarnata) is mild with a grassy unassuming earthiness.  Native to the Southeastern United States it has been used by Native Americans and early European settlers as a medicinal herb and food ingredient.

Passionflower is considered a Nervine by herbalists and has been used for centuries to soothe nerves, promote relaxation and rest, and generally help to get some well-needed sleep
Picture of large wooden spoon overflowing with dried Schisanda berries
Schisandra Berry

Schisandra berry, also known as “wǔ wèi zi” in Chinese and “Omija” in Korean. Its name in both languages literally translate to “five-flavor berry.” which is not a coincidence as it is renowned for simultaneously balancing the five flavors; sweet, tart, salty, spicy, and bitter.

In traditional Chinese medicine, Schisandra is considered beneficial to qi, the life force or energy inherent in all living things.

Schisandra berry is an Adaptogen that also contain several antioxidants; flavonoids known as quercetin and hesperetin

Dried valerian root pieces in a small stone bowl.
Valerian Root

An infusion of Valerian Root (Valeriana officinalis, Caprifoliaceae) might be described as woodsy in character.

Valerian root is considered by some to be a Nervine and has been used for centuries to support relaxation.
 

Vanilla beans laying on a table
Vanilla Bean

Vanilla (vanilla planifolia) is native to Mexico and is now widely grown throughout the tropics but Madagascar is the world’s largest producer.  The plant is actually a type of orchid that up until the mid 1800's could not grow anywhere but in Mexico.  The history is fascinating, but we really just love the flavor and aroma.

Dried lavender overflowing from a wooden scoop
Lavender

An infusion of dried lavender has a flavor that is more complex than you might think. Of course, it is both highly aromatic and maintains a floral base flavor (it's lavender!) with a bit of an earthy undertone. But there’s also a very slight smokey and possibly some notes of mint on the palate depending on how long it brews before tasting.