About Us

We’ve always been passionate about tea, and long before starting Cambrian Tea we were growing herbs on our smallholding for our own enjoyment. Turning that love into a way of life felt like the natural next step. Our four-acre holding sits high on a hill at the edge of the Cambrian Mountains in the heart of Ceredigion, Wales. Even our three children get involved, helping to harvest and dry the herbs — and occasionally carrying out a little “quality testing.” 😜

 

We’ve dedicated plots to German chamomile and three varieties of mint, while our polytunnel shelters lemon verbena and saffron, which need protection from damp and frost. All soil preparation has been done entirely by hand, with no machinery used, and we’re fortunate to have wide stretches of wild nettle growing across our land — about as local and natural as it gets.

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Our Process

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Our blends depend on the seasons; supply is shaped by the climate and what each harvest yields. Weed control is done painstakingly by hand, with no chemicals ever used. Each herb is harvested at its peak, once leaves and flowers reach their full size and colour, usually in late morning after the dew has lifted. Saffron requires the most care: each flower must be picked at dawn, as soon as it opens, to preserve its vibrant colour, aroma, and precious crocin.

 

We dry our herbs in small batches, mostly using dehydrators in our kitchen. Nettle, on the other hand, is often hung upside down in a dark, ventilated room until crisp. Once dried, every batch is weighed and packed by hand, ensuring each bag is filled with care and consistency.