Benefits of Leaf & Ardor Teas and Herbal Blends


Tea is often known to help soothe the soul, quiet the mind, or invigorate the body – even evoke mental clarity at the start of a new day. Some teas act as natural digestives, while an herbal or green tea blend might serve as an antioxidant. And ginger or turmeric blends may help reduce inflammation.

Below we have shared some basic information on our (Leaf & Ardor) teas for your enjoyment and further understanding. Here’s to enjoying the moment and to a good, organic cup (or pot) of tea!

Heaven & Earth – contains probiotics naturally, an energizing caffeinated blend, great for attaining and maintaining a keen focus. The pu-erh (fermented and aged tea) within this blend may help reduce cholesterol and aid in weight loss/shrinking fat cells.

Earl Grey – energizing and soothing, and the polypehnols and flavonoids in the tea serve as antioxidants. Natural bergamot can help to ward off depression and increase circulation.

English Breakfast – great for energy boost. Black tea is abundant in antioxidants, such as polypehnols and flavonoids, demonstrated to prevent the oxidation of LDL cholesterol. The manganese in black tea may help with cardiac muscle function.

Masala Chai – a warming blend – this combination of spices combined with a smaller percentage of black tea, a stimulant with it’s black tea and spices – a great way to drive away fatigue. Simmer it in nut-milk with a touch of honey.

Ruby Rose Hips – great to aid in the prevention of the common cold. This herbal blend is naturally high in vitamin C (excellent for collagen production), and the hibiscus which is the primary ingredient is said to help reduce cholesterol and lower blood pressure.

Moroccan Mint – this green tea and mint blend cleanses the system, soothes, and is known to be a natural digestive.

Solstice Sun – this black tea with subtle citrus and rose notes energizes, refreshes, and awakens the senses.

China Green – pure and buttery smooth, our China Green tea is high in antioxidants and green tea known for helping to maintain healthy liver function.

Coconut Goji Love – with it’s green tea base, this blend is high in antioxidants. The natural coconut has antimicrobial properties and goji berries may help with brain function and memory.

Hidden Rose – this white tea is high in antioxidants, yet has a lower amount of caffeine than most other teas. Rose provides a smooth and calming affect along with vitamin C, pectin and malic and citric acids – potentially clearing toxins and heat from the body.

Chamomile Bliss – ahhhh…chamomile with a touch of lavender has relaxing effect. This herbal blend has soothing properties and is often taken before bedtime to promote restful sleep. It may also soothe stomach upset and assists with digestion.

Harvest Brew – this one’s full of vitamins and minerals, with it’s dried fruit, spices, rosemary and hops. It is an herbal, caffeine free blend.

Ginger Elixir – truly an elixir/healing blend,  helps remedy inflammatory reactions. This tea also helps to soothe the stomach, and may have antimicrobial properties.


Please check with your nutritionist, health practitioner or physician about this information. These products are not intended to treat, cure, or prevent any disease.

Mint Chocolate Smoothie Bowl

Moroccan Mint Chocolate Smoothie

Ideal for breakfast or a satisfying afternoon snack to share with a friend, this Moroccan Mint Chocolate Smoothie Bowl hits all the senses! Aromatic and visually pleasing, it has a smooth and luscious texture and tastes like a healthier version of mint chocolate chip ice cream. And to top it off, this smoothie bowl is full of antioxidants, fiber, protein, and an abundance of vitamins and minerals.
Enjoy ~

1 Cup L&A Moroccan Mint Cold Brewed Tea (use 1 cup water to 1 lg. sachet)
1/3 Ripe Avocado
1 3/4 Cups Plain Greek Yogurt (or unsweetened nut-milk yogurt)
8 – 10 Baby Spinach Leaves
3 – 4 Tablespoons Agave or Honey  (to taste)
1 Tablespoon Natural Vanilla Flavoring
1 Tablespoon Chia Seeds
3 Tablespoons Mini Semisweet Chocolate Chips (+ an additional t. for garnish)

Cold brew 1 large Moroccan Mint sachet in 1 cup filtered water for 6-8 hours or overnight in the fridge. Add all ingredients (except chocolate chips) to blender/vitamix. Blend well and taste. If needed add additional agave or honey. Add chocolate chips, blend/chop lightly. Serve in color-complimentary bowls with a garnish of chocolate chips, and if desired add fresh mint leaves. (Makes 2-4 servings.)

Also – we invite you to make the Moroccan Mint Smoothie Bowl your own by increasing the amount of avocado or using an alternate type of yogurt, such as plain coconut or nut-milk yogurt.

Purchase the Moroccan Mint Cold Brew at one of the stores listed under ABOUT US/Where to find Leaf & Ardor or here on the site ~



Solstice Sun Smoothie Bowl

Smoothie Bowl SS

This tea-infused smoothie bowl is one that’s both satisfying and healthful––full of protein, fresh ingredients and fiber. Here we have it made using a plain coconut-based yogurt – it is equally delicious with Greek yogurt. Enjoy it in the morning, as a snack or light dinner.


  • 2/3 cup plain coconut yogurt (may use Greek yogurt)
  • ½ cup cold brewed Leaf & Ardor Solstice Sun
  • 1 tablespoon + 1 teaspoon cashew butter
  • 1 – 2 teaspoons honey (or 1/2 – 1 teaspoon agave) to taste
  • ½ ripe banana (reserve some for garnish)
  • 2 small figs (reserve 1 for garnish)
  • 1 tablespoon ground flax seeds
    • Almonds for garnish


  1. Place 1 Solstice Sun tea sachet in 3 cups cold water, brew overnight.
  2. Add yogurt, tea, 1 fig, 1/2 banana, cashew butter, flax to a blender or vitamix.
  3. Blend well, till smooth. Taste and add sweetener as desired.
  4. Pour into small bowls and garnish with sliced figs, banana and almonds.


The Solstice Sun Smoothie Bowl is also great with a topping of coconut, granola, and sunflower seeds. You may also add things such as bee pollen, cacao nibs, and hemp seeds.

Hand-crafted porcelain cups and hand-carved cherry spoons may be found under “Serveware and Gift Sets”

Ruby Rose Hips Sangria


Ruby Rose Hips ~ Autumn Sangria


  • 2 cups steeped Leaf & Ardor Ruby Rose Hips Cold Brew (1 sachet to 3 cups water)
  • 1 1/2 cups Pinot Noir (we used Robert Mondavi)
  • 1/8 cup of Grand Marnier (optional)
  • 1 chopped honeycrisp apple
  • 1/2 chopped and peeled lime
  • 1/2 chopped and peeled orange
  • 3 slices of lemon
  • 1 tablespoon agave (or to taste)


  1. Add 1 Leaf & Ardor Ruby Rose Hips cold brew sachet to 3 cups cold water. Allow to steep 6 – 8 hours or overnight.
  2. To 2 cups of the tea add Pinot Noir, the chopped fruit and Grand Marnier. Mix well. Taste and add a small amount of agave. (We found it needed very little agave, as the sweetness of the fruit begins to infuse while chilling.)
  3. Serve in a wine glass or frosted glass of your choice. Garnish with lemon or lime wedge.


Ruby Rose Hips ~ Summertime Sangria


  • 1 ½ cups cold brewed Leaf & Ardor Ruby Rose Hips
  • 3 cups dry rosé wine
  • ¼ cup peach brandy/liquor
  • 12 ripe pitted cherries, sliced in half
  • ½ cup fresh raspberries
  • 1/2 sweet chopped purple plum
  • ½ ripe yet firm chopped nectarine
  • 1/8 – ¼ cup agave to taste


  1. Add 1 Leaf & Ardor Ruby Rose Hips cold brew sachet to 4 cups cold water. Allow to steep 6 – 8 hours or overnight.
  2. To the tea add rosé wine, chopped fruit and brandy. Mix well. Taste and add a small amount of agave. (We found it needed only 1/8th of a cup or agave, as the sweetness of the fruit begins to infuse while chilling.)
  3. Serve in a wine glass or frosted glass of your choice. Garnish with lemon or lime wedge.

Modern Mother’s Day Tea

If you’re looking for a unique twist on Mother’s Day brunch, we’ve got you covered with perfect pairing ideas and recipes for a modern Mother’s Day tea!

mothers day brunch

The Savory Goodies – starting with an array of tea sandwiches made with fresh veggies makes a colorful presentation. These three tea sandwiches pair particularly well with green teas, iced or hot.

  • Avocado and Radish with Chopped Pistachios – spread mashed avocado on slices of pumpernickel bread. Top with radish slices, sea salt, and coarsely chopped pistachios. Pair with our buttery organic green bancha, China Green.
  • Balsamic Egg Salad with Bee Pollen and Dill – a mayo-free egg salad with unexpected accents. Mix hardboiled eggs with a dash of balsamic vinegar (a little goes a long way). Season with bee pollen and dill (fresh or dried). Spread the egg salad on multigrain bread and top with sliced cucumbers. Note: balsamic doesn’t provide the same “adhesive” that mayonnaise does, so the egg salad may not neatly stick together, but it’s yummy nonetheless! A little messiness is part of the fun. Pair with deliciously umami Matcha Genmaicha.
  • Cucumber and Yellow Beet Sandwiches with Cashew “Cheese” – completely raw and vegan, this is a healthful, modern take on the tea sandwich. Find the recipe here. Pair with refreshing organic Moroccan Mint.

A Sweet Finish – easy dessert pairings for a delectable end to the meal!

  • Fresh berries with lavender honey – so simple and so yummy. Pairs well with the subtle vanilla and citrus notes in our English Breakfast.
  • French Almond Macarons – almond flour complements the earthy pu-erh in our Heaven & Earth blend. Here’s an easy recipe.
  • Lemon Cardamom Tea Cookies with Chamomile Bliss Glaze – this is a recipe we put together especially for Mother’s Day. It is simple to make and the infusion of flavors is unique and special, deliciously aromatic, light-tasting and perfect for spring.

Cardamom Lemon Tea Cookies
Makes about 20 Cookies

1/2 cup (1 stick) unsalted butter
1/4 cup plus 2 T. sugar
1 T. meyer lemon zest
3/4 tsp. ground cardamom
1/4 tsp. (scant) sea salt
1 cup flour

Preheat oven to 375º. Grease baking sheet. Blend together butter and sugar. Add lemon zest, cardamom, and salt and blend to incorporate. Add flour and stir to combine. Form dough into 1″ – 1.5″ balls and place about 2 inches apart on baking sheet. Bake for 10-12 min. or until the edges become lightly golden. Remove from oven and place on a wire rack.

Chamomile Bliss Glaze

1/2 cup water
6 tsp. Chamomile Bliss loose-leaf herbal blend
1-2 cups confectioners sugar

Heat water until boiling. Remove from heat and add Chamomile Bliss loose-leaf blend. Steep for 5 min. Mix the chamomile liquid with confectioners sugar until a glaze forms of a drizzling consistency. Add more sugar to thicken or more chamomile to liquify. Put a piece of wax paper under the wire rack to catch the excess glaze. Drizzle the glaze over the tea cookies. Enjoy!