One ingredient. No flavouring, no fillers, no blend. Roasted to a deep bittersweet cup that drinks a little like coffee, with none of the caffeine.
The whole ingredient list is dandelion root. It is cut, toasted and packed — and nothing is added along the way to make it taste like something it isn't.
Dandelion is not a tea plant, so there is no caffeine to decaffeinate out. Nothing to taper, nothing to time your evening around.
Bitters are traditionally taken at the end of a meal rather than the start of the day. That bitterness is the ingredient, not a flaw in the roast.
Roasted, dark in the cup, and one of the few caffeine-free infusions that takes milk without turning thin. The ritual survives; the jitters don't.
Traditional herbal use, described as such. Dandelion Root is a food, not a medicine, and we make no claim that it treats or prevents anything. Caffeine figures are typical ranges for a 200ml cup.
2g per cup, or one bag. Roots are dense, so measure by spoon rather than by eye.
Straight off the boil. Cooler water leaves the roast behind and the cup tastes thin.
Longer if you like it bitter. Takes milk well, which most herbal infusions cannot.
Drinks a little like a dark roast, finishes like molasses.
Roots want more heat and more time than leaves. Don’t rush it.
2g per cup, or one bag. Roots are dense, so measure by spoon rather than by eye.
Straight off the boil. Cooler water leaves the roast behind and the cup tastes thin.
Longer if you like it bitter. Takes milk well, which most herbal infusions cannot.
Caffeine figures are typical ranges for a 200ml cup.
Dandelion root is dense and slow to give up its flavour. Under-roast it and the cup is thin and grassy; push it too far and all you taste is char. We toast in small batches and pack the same week, which is why the pouch still smells of something when it reaches you.
Thick pieces let the roast reach the middle without scorching the edge.
Roast level held by the same two people since 2016.
No flavouring, no anti-caking agent, no blending with cheaper root.
Dandelion root is dense and slow to give up its flavour. Under-roast it and the cup is thin and grassy; push it too far and all you taste is char. We toast in small batches and pack the same week, which is why the pouch still smells of something when it reaches you.
A softer, floral caffeine-free cup for later at night.
Calming, gentle and a little sweet — the easy one.
Five blends in biodegradable bags to taste your way in.
Anything else, write to us and a person on the estate team answers.
Ask a question →Yes — completely. Dandelion is a root, not a tea leaf, so there was never any caffeine to remove. You can drink it at night without a second thought.
Bitterness is the point. Roasted roots are traditionally taken as a bitter tonic after a meal. Steep it a minute less if you prefer it gentler.
Yes. It is one of the few caffeine-free infusions that takes milk well without turning thin — try it like a small dark coffee.
Bags are one-a-cup and mess-free; the loose tin lets you dial the strength and re-steep. Same root, same roast.
Sealed, cool and out of the light. It keeps 24 months sealed and about 6 months once opened.
