About Us

Our work begins on a hillside at the edge of the Cambrian Mountains, where we grow the herbs that shape our blends. Mint, chamomile, lemon verbena, wild nettle, and saffron are tended by hand in clean mountain air, cultivated in small plots and sheltered under the polytunnel where needed.
 
 
Every step — from preparing the soil to harvesting and drying — is done without machinery or chemicals, allowing the plants and the land to develop naturally.
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Our process follows the rhythm of the seasons. Herbs are harvested at their peak, once leaves and flowers reach full colour and aroma, usually late morning after the dew has lifted.
 
 
Saffron, the most delicate of our crops, is collected at dawn as each flower opens, its three crimson stigmas removed by hand to preserve their vibrancy.
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Drying takes place the same day the herbs are gathered, in small batches that protect their freshness and character. Chamomile, mint, verbena and saffron are carefully dehydrated; wild nettle is often hung to dry in a dark, ventilated room.
 
 
Once dried, every batch is weighed, blended, and packed by hand, ensuring each tin reflects the care and consistency of our craft.


Our own harvests are small. Their value isn’t simply in how much they provide; it is in what they teach us about the plants we work with.


As we grow, we hope our own harvests will account for more of what goes into each tin. For now, we grow what we can and complement it with carefully selected ingredients from trusted producers. The same attention we give to the plants on our hillside guides what we choose from elsewhere.
 

From soil to cup, our aim is simple: to create herbal blends rooted in place — shaped by the Cambrian hills, the seasons, and a slower way of working.