Blueberries

Habitat & Origin

Vaccinium myrtillus grows in cool coniferous and mixed forests of northern and central Europe, often on acidic, humus-rich soils between moss and heather. The low shrubs form dense carpets along forest edges and mountain slopes, where berries ripen slowly in filtered light and long twilight evenings. Traditionally, blueberries are still harvested wild: by hand or with fine rakes, after which leaves and twigs are carefully sorted out. For botanical use, the berries are washed, graded and then gently dried or lightly broken into pieces so that colour and aroma become concentrated without scorching. At Maison Tisane we select dark blue to almost black berries with a matte skin and a deep woodland fragrance; they give the cup a natural ruby glow without artificial colouring.

Active compounds

Blueberries are rich in deeply coloured anthocyanins, along with fruit acids, gentle tannins and natural fruit sugars. These compounds give the berries their intense blue colour and the characteristic interplay of fresh acidity and warm sweetness. In a cup, these constituents translate into a full yet refined fruit layer with a velvety mouthfeel that beautifully rounds off both fresh and spicy components.

Ayurvedic approach

Although blueberry is not a classic Ayurvedic plant, its cool, lightly astringent nature is often placed energetically alongside leaves and berries that soothe Pitta and leave Vata neutral. Kapha is approached with gentleness because of the combination of natural sweetness and coolness. In northern European traditions, blueberry was seen as a “shadow fruit”: ripening in silence close to the forest floor. Energetically it carries that same depth — quiet, gathering and as clear as the blue of late summer evenings.

Flavour profile & Blending