Raspberry Leaves Tea

Description

🌿 Single Herb☕ Caffeine-Free🌿 Pure Leaf🌿 Loose Leaf

The single-herb cup — pure dried red raspberry leaf, the same leaf that has lived in apothecary cupboards for generations.

Raspberry leaf — the dried foliage of Rubus idaeus, the European red raspberry — is one of the oldest single-herb teas in the Western tradition. The leaf has been gathered from kitchen gardens for centuries and brewed plain in a kettle, no blend required. It’s a quiet, slightly grassy, slightly tannic cup that drinks like a clean herbal version of black tea — without the caffeine, without the weight.

Sampson sells it as it traditionally drinks: as the pure leaf, nothing added. Particularly associated in herbal tradition with women’s health routines, but it drinks well as a plain everyday herbal — soft, lightly astringent, the kind of cup that doesn’t announce itself.

🌿

Pure Leaf

Single ingredient — nothing blended in

☕

Caffeine-Free

Drinks honestly any time of day

✨

Soft Tannic Body

Black-tea-like cup without the caffeine weight

✨The Sampson Promise

We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.

Type

Single-Herb Infusion

Caffeine

None

Best Time

Anytime

Format

Loose Leaf

Steep Time

5–7 min

Servings

~25 cups (50g)

Tasting Notes

🌿

Soft Green Top

Aroma

Quiet, slightly hay-like — the smell of dried garden leaves rather than fruit. Faintly sweet underneath, but the dominant note is leaf, not raspberry.

🌿

Light Tannic Body

Body

The cup brews pale brown-green and reads tea-like in body — there’s a soft tannin structure that makes raspberry leaf feel familiar to anyone who drinks black tea, but without the caffeine.

✨

Clean Soft Finish

Aftertaste

Closes clean, faintly sweet, with the soft astringency typical of the leaf. Not sharp, not lingering — the kind of cup that sits in the background of an afternoon.

How to Brew

01

Measure

One heaped teaspoon (about 2g) per 8oz cup. The cut is light and leafy — fill the spoon properly.

02

Heat the Water

Bring water to a full boil — 100°C / 212°F. Herbal leaves need real heat to release their character.

03

Steep 5–7 Minutes

Five for a softer cup, seven for fuller body. Won’t go bitter — raspberry leaf is forgiving on time.

Water

100°C

Time

5–7 min

Per Cup

1 heaped tsp

Drinks well neat. A small spoon of honey or a slice of lemon takes the cup further if you want it brighter or sweeter — but the leaf is built to drink unadorned, the way it has been brewed for generations.

About the Tea

🌿

Red Raspberry Leaf

The Whole Cup

The dried foliage of Rubus idaeus — the European red raspberry, the same plant that grows the fruit. The leaf, not the berry; cut and dried for brewing rather than eating.

🌿

Cut, Not Powdered

The Process

Cut leaf rather than tea-bag dust. The whole-cut leaf brews more cleanly, re-steeps once or twice, and lets the natural soft tannin structure come through without astringency.

✨

Traditional Single Herb

The Tradition

Long associated with European herbal tradition — particularly with women’s health routines — and used as a plain caffeine-free alternative to black tea. Sampson sells it as the leaf alone, the way it’s been drunk for centuries.

In the tin

Red raspberry leaf (Rubus idaeus).

Origin & Sourcing

Pure red raspberry leaf — single ingredient, no blend. The dried foliage of Rubus idaeus, the European red raspberry, gathered and cut for brewing in the long-standing kitchen-cupboard tradition. Caffeine-free, naturally gluten-free, packed in small batches for the Sampson shelf.