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Sleep Serenity is a soothing, caffeine-free herbal blend crafted for peaceful evenings and restful bedtime rituals. This calming infusion brings together a comforting selection of botanicals traditionally enjoyed before sleep, creating a gentle cup for the end of the day.
At the heart of this relaxing blend is valerian root, paired with classic calming herbs such as chamomile, lemon balm, lavender and hawthorn. Rooibos adds a naturally smooth, mellow body, spearmint brings a refreshing finish and cinnamon adds a soft touch of warmth. Delicate cornflower and mallow complete the blend with a beautiful floral character and a soothing, rounded feel. Please note: Sleep Serenity is the new name for our blend previously known as Sleep Tight.
Tasting Notes
Aroma: comforting chamomile and lavender
Flavor: smooth, mellow rooibos
Accents: gentle cinnamon spice
Finish: a clean, refreshing spearmint note
Why You'll Love It
Sleep Serenity is a peaceful way to close the day. Its smooth, gently spiced flavor makes it a pleasure to sip, and its thoughtfully chosen herbs create a fragrant, cozy cup for the evening.
Calming valerian root
Soothing chamomile, lemon balm and lavender
Smooth rooibos base
Naturally caffeine-free
How to Enjoy
Enjoy a warm cup in the evening as part of your nightly wind-down routine, and let this peaceful blend round out your evening. Add a touch of honey for extra comfort.
Gentle, soothing and serene — sweet dreams start here.
Featured ingredients
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Chamomile
Chamomile is a small daisy-like flower native to Europe and Western Asia, prized for centuries in Egypt, Greece and Rome. The dried flower heads brew a mellow, golden cup with a sweet, honey-like, apple-tinged floral aroma. Chamomile is lovely on its own and blends beautifully with lavender, mint, lemon balm, rose, rooibos and vanilla. It is naturally caffeine-free, which makes it a long-standing favorite for an evening cup, especially with a touch of honey.
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.
Cornflower, also called bachelor's button, is a European wildflower that once grew freely in grain fields, which gave it its name. Its petals are prized for their striking blue color rather than a strong taste, offering only a faint, mild, slightly sweet floral note. You will often see cornflower scattered through Earl Grey and Lady Grey style black teas, as well as green tea and herbal blends. It makes any blend look as good in the tin as it tastes in the cup.
Lavender is a fragrant Mediterranean herb whose purple flower buds have long scented gardens and kitchens across Provence and southern Europe. In the cup it offers a sweet, floral aroma with gentle herbal notes of rosemary and mint, plus a slightly woody finish. It pairs beautifully with Earl Grey, black tea, chamomile, lemon, rooibos and other herbal blends. A little goes a long way, so blend it sparingly, and try a lavender cup with a splash of milk and honey for a cozy evening ritual.
Lemon balm, also called melissa, is a leafy herb in the mint family, native to southern Europe and the Mediterranean and now grown in gardens worldwide. Its leaves brew a light, mellow cup with a fresh lemon scent, a hint of mint and soft green, grassy notes. It blends nicely with chamomile, peppermint, lemongrass, rooibos and green tea, adding brightness without sharp acidity. Lemon balm is lovely hot as an evening cup and also makes a crisp, lemony iced tea in summer.
Mallow flowers come from the common mallow plant, a hardy wildflower found across Europe, North Africa and Asia. The dried blossoms have a very mild, slightly sweet and grassy taste, so they are prized mostly for their beauty and soft texture. They add striking blue and purple color to herbal, fruit and green tea blends, mixing well with rose, lavender and hibiscus. Fun fact: mallow infusion can shift from blue to pink when you add a squeeze of lemon.
Spearmint is a leafy mint native to Europe and Asia, now grown widely around the world. It has a sweet, mellow, refreshing mint flavor that is softer and less sharp than peppermint, with a clean, cooling finish. Spearmint is the classic mint for Moroccan mint tea, traditionally brewed with Chinese gunpowder green tea and plenty of sugar. It also blends well with black tea, rooibos, lemongrass and fruit, and it makes a wonderfully crisp iced tea.
Valerian is a tall flowering plant native to Europe and parts of Asia, and the part used in tea is the dried root. It has a strong, earthy, musky aroma that some compare to aged cheese or damp forest floor, with a woody, slightly bitter taste. Because its flavor is so bold, valerian is usually blended with lemon balm, chamomile, mint, lavender or orange peel in herbal blends. A spoonful of honey and a slice of lemon help round out the cup.
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 heaping tbsp (4 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
02212°F (100°C)8 oz (240 ml)Just add waterPour water over the leaves at the suggested temperature.
036–8 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
012 tbsp (8 g)Scoop your leavesUse the amount shown for one glass over ice.
02212°F (100°C)8 oz (240 ml)Brew it hotPour hot water over the leaves.
038 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downPour over a glass full of ice.
011 heaping tbsp (4 g)per 8 oz (240 ml)Scoop your leavesAdd the tea to a jar or pitcher.
02Cold waterAdd cold waterAdd a splash of boiling water first, then top up with cold water.
038–12 hLet it chillLeave it in the fridge, then strain out the leaves.
04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipA bedtime cup: steep covered for the full time.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
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.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
Oh my Goddess this is I think better than bedtime one which was my 1st with y'all, I can not sleep with out Bedtime MEOW I can't sleep with out sleep tight and bed time ???? I slept so solid and woke up slow and feel rested like I actually slept with EXTREME *** THIS IS A GIFT U ARE GIVING ME OF SLEEP SOLID GOOD HARD SLEEP THANK U THANK THANK U!
