Mamaki Tea

Mamaki grows wild almost nowhere on earth but here in Hawai‘i — a native plant in the nettle family, though entirely without the sting. We harvest and dry the leaves the same way we treat our coffee: carefully, and close to the source. Caffeine-free and naturally smooth, it has been part of island life and wellbeing for generations.

Brewed, it’s robust and refreshing, with a deep, almost ruby color — long valued in Hawaiian tradition for its antioxidants and its grounding, restorative character. Steep it hot to wind down in the evening, or pour it over ice on a warm afternoon.

Tasting notes: robust and earthy, with soft herbal sweetness and a clean finish.

Best brewed: steep hot 5–7 minutes — or make it iced:

1. Steep a quarter of the bag in a quart of boiling water, cover, and let it rest overnight.
2. In the morning, drain the leaves — you’ll have a robust, deep-red tea.
3. Add water to taste, pour over ice, and finish with lemon and simple syrup for a bright “Mamaki Palmer.”