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Blood Cleanser – Spiced Herbal Tea with Burdock & Dandelion
Blood Cleanser is a caffeine-free herbal blend of traditional roots and herbs. It features burdock root, dandelion root, parsley, sage, fennel and turmeric, balanced by naturally sweet licorice, warming cinnamon, ginger, anise, cardamom, coriander, juniper berries, black pepper and cloves.
Burdock root is one of the best-known roots in the herbal world, with a mild, earthy sweetness. Dandelion root adds a pleasant, roasty depth, while fennel and sage bring fresh, aromatic character.
Tasting Notes
Aroma: warm, spicy and herbal
Flavor: pleasantly full and naturally sweet from licorice
Spice: cinnamon, ginger and a hint of anise
Finish: fresh, earthy and clean
Why You'll Love It
Many root teas are bitter, but Blood Cleanser is mild, pleasantly full, sweet and fresh-tasting. It's a delicious way to make herbal tea part of your daily routine.
Burdock and dandelion root
Parsley, sage and fennel
Naturally sweet licorice and cinnamon
Naturally caffeine-free
How to Enjoy
We suggest drinking Blood Cleanser hot for optimum enjoyment. Make it part of your morning routine or enjoy a cup after meals.
Warm, sweet and spiced, Blood Cleanser is a delicious addition to your tea ritual.
How to Brew
Amount: 1 teaspoon of loose tea or 1 tea bag per 8 oz (250 ml) cup
Water: 205°F (95°C)
Time: 3–4 minutes, or a little longer for a fuller, spicier cup
Enjoy it plain, or add a little honey or a splash of milk.
Questions about Blood Cleanser
What does Blood Cleanser taste like? Warm and spiced, with natural sweetness from licorice and cinnamon, an earthy note from burdock and dandelion root, and a fresh finish from fennel and sage. It is mild rather than bitter.
Does it contain caffeine? No. It is a naturally caffeine-free herbal blend, so you can enjoy a cup at any time of day, including the evening.
Can I drink it iced? Yes. Hot is our favorite, but for iced tea brew it stronger (2 teaspoons per cup), let it cool and pour it over ice. The licorice sweetness comes through nicely when cold.
How is it different from Dandelion Root? Our Dandelion Root is a single roasted root with a toasted, nutty, earthy flavor. Blood Cleanser is a spiced blend: dandelion root plus burdock, licorice, cinnamon, ginger, fennel and more, so it tastes sweeter and more aromatic.
How many cups are in a pack? About 1 teaspoon (roughly 2.5 g) makes one cup, so a 50 g pack gives about 20 cups, 100 g about 40 cups and 200 g about 80 cups. The 25-bag box makes 25 cups.
Contains licorice root. If you are pregnant, nursing, have high blood pressure or take medication, please consult your healthcare provider before use.
Featured ingredients
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Aniseed
Aniseed is the small, ridged seed of the anise plant, a member of the parsley family native to the eastern Mediterranean. It has a sweet, warm, unmistakably licorice-like aroma with a lingering, slightly spicy finish. In tea it brings depth to spiced black tea and chai, and blends well with fennel, cinnamon, cardamom, clove and licorice root in herbal mixes. A little goes a long way, so aniseed is usually added in small amounts to keep the cup balanced.
Burdock is a hardy plant native to Europe and Northern Asia, and its long taproot is eaten as a vegetable in Japan, where it is called gobo. Dried and cut, burdock root brews a mild, earthy, gently sweet cup with a faint nutty, root-vegetable character. It pairs well with other roots and spices such as dandelion, chicory, ginger and licorice, and adds depth to herbal blends. Burdock is naturally caffeine-free and can be enjoyed on its own or blended.
Cardamom comes from the seed pods of a plant in the ginger family, native to the forests of southern India and Sri Lanka and also grown in Guatemala. It has an intensely aromatic, warm, resinous fragrance with hints of citrus, eucalyptus and sweet spice. Cardamom is an essential ingredient in Indian masala chai, where it pairs with black tea, cinnamon, ginger, clove and black pepper. It also lifts rooibos and green tea blends, and loves a splash of milk.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Cloves are the dried, unopened flower buds of an evergreen tree originally from the Maluku Islands of Indonesia, once among the most prized spices in the world. They bring an intense, warm, sweet-spicy flavor with a slightly numbing tingle and a deep, festive aroma. A little goes a long way in chai, holiday black teas, rooibos and mulled fruit blends, where clove works beautifully with cinnamon, orange peel and ginger. Blends with clove stand up well to milk and sugar.
Coriander seeds are the dried, round fruits of the same plant whose leaves are known as cilantro, grown since ancient times around the Mediterranean and in India. Unlike the leaves, the seeds taste warm, nutty and gently citrusy, with a light floral note reminiscent of orange peel. In tea, coriander adds lift and brightness to chai, spiced black teas and herbal blends, pairing well with cardamom, ginger, cinnamon and citrus. Lightly crushed seeds release the most aroma when steeped.
Dandelion is the familiar yellow-flowered plant found in meadows and lawns across Europe, Asia and North America. In tea it is usually the root that is used, and when roasted it brews a dark, toasty, earthy cup with a pleasant bitterness that many people compare to coffee. Roasted dandelion pairs well with chicory, cocoa, cinnamon, vanilla and carob in herbal blends, and it also adds depth to rooibos. Try it with a splash of milk as a caffeine-free coffee-style cup.
Fennel seeds are the dried fruits of a feathery, yellow-flowered herb native to the Mediterranean and now grown in India and around the world. They have a sweet, gentle anise-like flavor with a warm, slightly licorice aroma that is softer than star anise. Fennel pairs well with chai spices, licorice, peppermint, chamomile and citrus in herbal blends, and it adds sweetness to rooibos and black tea. In India, candied fennel seeds are a traditional after-meal nibble offered to guests.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Liquorice root, often spelled licorice in the US, comes from the root of a leguminous plant native to southern Europe, the Middle East and Asia. It brings a naturally sweet, smooth flavor with warm notes of anise and a lingering, mellow finish. It rounds out chai, spice and herbal blends beautifully, pairing well with cinnamon, ginger, peppermint, fennel and rooibos. Because it is so naturally sweet, a small amount lets you skip the sugar entirely while still enjoying a rich, full cup.
Sage is a silvery-leaved herb native to the Mediterranean and treasured in European cooking for centuries. It brews a savory, earthy cup with a slightly peppery, camphor-like aroma and a pleasantly bitter finish. Sage works best as an accent in herbal blends with lemon, mint, rosemary or thyme, and it can also add depth to green tea. For a softer, brighter cup, add a slice of lemon and a spoonful of honey, or try it iced with citrus.
Turmeric is the bright orange root of a plant in the ginger family, native to South Asia and a cornerstone of Indian cooking. In the cup it gives a warm, earthy, slightly peppery flavor with a gentle bitterness and a brilliant golden color. Turmeric blends beautifully with ginger, cinnamon, black pepper, cardamom and citrus, and it works with rooibos, green tea and herbal blends. It is the star ingredient of golden milk, so try steeping it strong and adding warm milk.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
02205°F (95°C)8oz / 200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 4 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
02205°F (95°C)8oz / 200mlBrew it hotPour hot water over the leaves.
033 - 4 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1 TSP or 1 BAG per 8oz/200ml of water at 205F/95°C and steep for 3-4 min.
Magical, just pure magical????That is all I can say of this wonderful shop ????
Jacquelyn Cofield
July 2025
Do have anything for remove parasites herbs in human
Carrington Shaw
March 2025
This is absolutely the best thing I have ever smelled in my LIFE. This is an old-fashioned Christmas in a teabag. I wanted to stick my face into it and huff it! Unfortunately, it occurred to me too late that juniper berries are pine, which I just found out I'm allergic to, so I won't get to taste this one. Fortunately, the Red Burner Chai smells *almost* as good and is now the best tea I've ever tasted, so if you love Christmas scents but have a Christmas tree allergy like me, try that one. Otherwise, I bet you'll love this one!
Earline Bellard
December 2024
Do this really work
See all 22 reviews
Sandrine
February 2024
FRJ ai trouve comme par enchantement ce bon melange de plantes. Je trouve ca hyper interessant... Mais svp est ce possible pour moi de l avoir sans le reglisse car vu qu il y a des antecedents familiaux d hypertension ...
Merci d avance de me faire avoir si possible ou pas.
Paul Batista
December 2023
Need to clean blood
Muba Hussain
May 2023
FRJ’ai reçu un médecin trop fort, qui fait j’ai eu des boutons avec des douleurs insupportables. Les douleurs sont plus la mais j’ai des démangessont tout le corp c’est la raison pour Nettoyer le sang merci de vos conseils Muba
Samantha Beckford
November 2022
A lovely tea with a golden colour, has a strong juniper berry after taste. 1tbsp can make x4 cups, I put mine in 250ml caffeteria and keep adding hot water after each cup, so I get the full benefit from the contents, then put the tea in my mouth and chew a little to get all the goodness out. Really is wholesome tea.
Orquidiamaldo Luvianos
January 2022
What times is this tea perfect to drink, mornings or bed time?…
Lavy
January 2022
Wow taste beautiful ! Warning and very good for me as my body needs warming spice. Curbs cravings !
Niurvys
July 2021
Tiene muy buen sabor llevo 2 dias tomándolo y se siente la diferencia y la mejoría del cuerpo
Quisiera saber cuántas veces al día se debe tomar
Maria
April 2018
I’m enjoying this tea and will definitely order again. The mixture of all the healthy herbs tastes very nice and there is something warming about it - thanks to cinnamon and cloves I guess. There is also some subtle sweetness from licorice.
Lily
October 2016
Very good herbal. There is a nice balance between all of the ingredients so that nothing is overpowering. I had this herbal tea on its own, in the evening. My mouth felt fresh and clean (most be the parsley)! I also mixted it with a 2nd infusion green tea for a little twist.
Nichole Moffatt
January 2016
Pleasant flavor! I'll be ordering this one again for sure! The ingredients in this tea are very good for you, this statement is coming from someone currently studying holistic nutrition.
Stacey
July 2016
Really nice taste. Spicy with black pepper, savoury with sage and fennel yet sweet with licorice. Very pleasant.
