Indian Masala shines with plum cake or gingerbread—add milk for a cozy chai. Chamomile Green and Ginger Lemongrass suit post-dinner sips; try honey or lemon for a bright, soothing finish.

Yes. You get ~200g total tea—about 100 cups at 2g/cup. For 10–12 guests (two cups each), one box is enough; add a second if you want chai-with-milk and light greens brewing simultaneously.

Masala includes traditional warming spices—avoid if sensitive. Chamomile is in the Asteraceae family; those with ragweed allergies should use caution. All blends are naturally dairy- and sugar-free; sweeten to taste.

Absolutely. For Masala, simmer leaves in water (and milk if desired), then strain. For greens, steep in hot water and strain through a fine sieve; avoid boiling to prevent bitterness.

Keep teas airtight, cool, and away from light and strong aromas. Reseal pouches after each use or transfer to tins. Follow the printed best-before date for peak flavor.