Estate Reserve Coffee Leaf Botanical Tea
Earthy, Antioxidant-Rich, and Utterly Unique When we selectively prune our premium Robusta trees to encourage healthy cherry development, we never waste the vibrant green canopy. Instead, these leaves are carefully hand-harvested, sun-dried, and lightly oxidized to produce a delicate botanical tea that rivals premium green tea in both flavor and holistic health benefits.
The Tasting Profile
Smooth, earthy, and slightly sweet, with comforting notes of toasted grass and warm vanilla. Contains very low caffeine, making it an ideal afternoon restorative brew that will not disrupt your sleep.
The Functional Benefits
Coffee leaves are incredibly rich in Mangiferin—a rare, naturally occurring botanical compound widely studied for its powerful anti-inflammatory and cellular-protecting properties. A true functional superfood in a teacup.
How to Use (The Farm Lab Guide)
- Brew this exactly as you would a premium loose-leaf green tea or oolong.
- The Hot Steep: Add 2 to 3 grams (about a tablespoon) of dried leaves to a teapot. Pour hot, but not fully boiling, water over the leaves and steep for 4 to 5 minutes. The leaves are incredibly resilient and can be steeped 2 or 3 times, with the flavor evolving slightly with each pour.
- The Cold Brew: Steep a small handful of leaves in a pitcher of cold water in the refrigerator overnight. Strain and serve over ice for a crisp, deeply refreshing, and antioxidant-packed summer hydrator.
Farm Details & Zero Waste
- Origin: Nine North Lake Community Enterprise, Sra Khao Village, Lamae, Chumphon (9°N, 98°E).
- Zero Waste: 100% upcycled from the routine, regenerative canopy management of our coffee estate, ensuring our agricultural footprint remains minimal.