Longevity.

First flush Japanese sencha, steamed in the old style: jade-green needles that brew a pale, grassy cup with a whisper of the sea and a savory sweetness.

$16.50

Olive-green kelp and deep maroon dulse, hand-harvested at low tide, dried by sun and wind, and flaked for seasoning.

$13.50

Hydrolyzed collagen from the skin of wild-caught white fish: nearly odorless, startlingly fine, and gone into cold water within a minute.

$34.00

Pale yellow pea protein isolate from non-GMO Canadian yellow split peas, water-fractionated and mild in flavor, with 24 grams of protein in every 30-gram scoop.

$32.00

Golden flaxseed, cold-milled in small batches to a fine tawny meal with a faint scent of hay, carrying fiber, plant omega-3 and lignans.

$12.50

Shelled hemp seeds, soft, buttery and nutty like pine nuts, about a third protein and mechanically hulled: scatter them over yogurt, oatmeal or salad straight from the bag.

$18.00

Dried and milled Andean lucuma: a dense, warm-ochre powder that tastes of maple sugar, sweet potato and dried apricot.

$14.00

Amazonian camu camu berries, freeze-dried whole and milled to a pale rose-tan powder as sharp as sherbet: a teaspoon stirred into juice, with a little mango or honey alongside.

$24.00

Hand-stripped moringa leaves from smallholder farms in Tamil Nadu, shade-dried and ground to a fine khaki powder: green, slightly bitter, with a peppery bite like watercress.

$16.50

Young wheatgrass, cut before it seeds, juiced and spray-dried within hours into a fine green powder that clouds to deep jade in a glass of cold water.

$19.00

Roasted, stone-ground velvet bean, near-black with a rich, almost cocoa-like smell, an old Ayurvedic tonic bean.

$24.00

Jiaogulan, the five-leaf sweet tea vine of southern China, steeps into a pale jade cup that opens bitter and finishes surprisingly sweet: an afternoon tea in place of the second co

$17.50

Bacopa monnieri, the brahmi of Ayurvedic tradition, hand-cut, shade-dried and milled into simple capsules: one each morning with breakfast.

$19.50

Sun-dried Indian gooseberries from Uttar Pradesh, wrinkled, chewy and bracingly sour, with no sugar or sulfur added: the fruit behind chyawanprash and one of the three in triphala.

$16.00

Shatavari, the tuberous root of Asparagus racemosus, grown in Madhya Pradesh, shade-dried and milled to a pale ivory powder: a rasayana of Ayurvedic tradition, stirred into warm mi

$21.50

Prepared fo-ti root, steamed with black bean liquid until near-black, then milled to a powder that smells of molasses and dried fig.

$27.50

Stone-milled astragalus root from Shanxi, fine as flour and the color of pale straw: mild, sweet and almost beany, for stirring into soups, broths and congees the old way.

$18.00

A deep tea-brown tincture of eleuthero, the hardy shrub of the cold forests of the Russian Far East and northeast China, slow-extracted over six weeks for a morning ritual.

$22.00

Motherwort tincture, dark olive-brown and boldly bitter, made from aerial parts cut at first bloom along half-wild fence lines and field edges.

$27.00

A tincture pressed from burdock's long, dark taproot alone: bitter, earthy and faintly sweet underneath, taken in a little water before meals in the old bitters tradition.

$20.50

Small, dense chewable tablets of licorice root with most of its glycyrrhizin removed, deep with malt and anise, to chew or let melt slowly before a meal.

$19.00

Finely milled slippery elm inner bark from sustainably managed Appalachian trees, stirred into warm water as a smooth, old-fashioned gruel.

$16.00

Pale, linen-colored marshmallow root, harvested young in the Balkans and steeped cold overnight into a smooth, mild, faintly silky tea to sip through the day, chilled or gently war

$13.50

A tincture of fresh flowering skullcap, Scutellaria lateriflora, deep amber-green and faintly grassy: a plain roadside herb that nineteenth-century American herbalists held in high

$23.50