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Single Herbs

GardenScent herbal infusions are caffeine free, fine tasting and beneficial. Herbal infusions which are often mistakenly referred to as "herbal teas", are made from plants, such as chamomile, ginger root, dandelion root, lemongrass, peppermint and elder flower. In Europe they are more correctly known as tisanes. Only leaves that come from Camellia sinensis plant can be appropriately termed as "tea".

Unlike conventional finely cut leaves found in mass manufactured tea bags, our loose-leaf herbs are fresh, fragrant, tasty, longer lasting, and more economical. The larger the pieces of herbs, the less chance of oxidation to occur and the herbs can hold their value better. Smaller pieces and powdered herbs are in a more unstable form and the potency and freshness are much less than loose-leaf herbs. The convenience of tea bags is apparent, in order to put the teas into the bags, they must be milled or cut small enough to fit, so the quality goes down.

One of the joys of herbal teas is concocting your own personal blends. The great thing about it is you are not restricted with the availability of our wide range of herbs. Add fresh or dried cut fruits for a fruity infusion.

Evocative, flavorful and a delight to the senses, herbal teas add to the richness of life.


Method of Brewing

Herbal Infusion

Herbal infusion made from leaves, flowers and light material. Put 1 heaping teaspoon of dried cut leaves and flowers into pre-heated mug, jar or teapot, add 220ml of boiling water. Cover and steep according to the type of herbs. Strain and drink.

Steeping Time :


5 to 6 minutes is safe for most flowers like chamomile, calendula, lavender, or rose. For flowers, it is not recommended to steep too long as it can take on a pungent or bitter taste when over-steeped.


Herbal teas made from leaves tend to retain their flavor and profile even if they are steeped a few minutes longer. Generally 6 to 8 minutes will yield a nice brew of herbal tea.

Stalks, Stems & Leaves

For herbal teas that contain a combination of stalks, stems and leaves, a longer steep time of about 8 to 10 minutes is required.

Most herbs can be infused for more than one time. Experiment with the proportion of herbs to water and increase steeping time for subsequent infusions to get the right taste for you. If you feel that your specific herb is lacking in the robust flavor that most herbs usually offer, let it steep for another 1 to 2 minutes longer.


Herbal infusion made from bark, roots, seeds, twigs and berries. Put 1 heaping teaspoon of cut herb, seed, root, bark, etc into a pot of 450ml of water and allow sit in non-boiled water for at least 5 to 10 minutes. Set on stove and bring to a slow boil then turn down to a simmer for 20 to 30 minutes. Strain and drink. Most decoctions can also be brewed via single cup through a regular infusion process, let steep for 15 to 20 minutes, but without the strength.

Blending and brewing of herbs is all about the experience and a matter of individual taste and enjoyment. Experiment until you find a right blend and taste that suit your palate.

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