Lavender Avice Hill.

Freeze-dried açaí from the Amazon floodplain and maqui from Patagonia, ground together into a near-black purple powder: tart, faintly grape-dark, and made for smoothie bowls and yo

$24.00

South African red bush, Aspalathus linearis, from the Cederberg slopes, sun-oxidized from green to russet: sweet, smooth, never bitter, and caffeine-free for any hour.

$12.00

Whole hibiscus calyces and broken rosehips from the Nile Valley, steeping to a clear, glowing ruby: a tart, cranberry-bright, caffeine-free cup, hot in winter or poured over ice.

$12.50

Organically produced pink grapefruit, cold-pressed from the rind in Mexico: so bright and crisp it fairly sparkles, the most energizing of all the citrus oils.

$12.00

Clear amber softgels of omega-3 oil from anchovy and sardine, molecularly distilled to concentrate EPA and DHA and finished with lemon oil, so no fishy aftertaste lingers.

$26.00

The Original Recipe!

$4.99

Coins of six-year-old Panax ginseng root from Jilin province, slowly air-dried and hand-sliced, to simmer with jujube dates or tuck into a slow-cooked broth.

$36.00

Ceremonial grade, first-harvest matcha, shaded before picking and stone-ground on granite mills to a talc-fine powder the color of new grass.

$32.00