Raspberry leaf

Habitat & Origin

Raspberry (Rubus idaeus) is a sub-shrub from temperate regions of Europe and Asia, feeling at home along forest edges, clearings, and light riverbanks. The shrub roots in airy, humus-rich soils and forms long, flexible stems with softly hairy leaves. For herbal tea, not the fruits but the leaves are used: these are typically harvested after flowering, when they are firm and the venation is fully developed. The stems are cut, leaves stripped from the vines, and then dried at low temperatures to retain the green, tea-like scent. Maison Tisane selects raspberry leaf that is matte to dark green, with intact veins and minimal crushed material. This gives a quiet, leafy structure with a refined dryness in the cup.

Active compounds

Raspberry leaf contains tannins, flavonoids, and light aromatic acids that ensure the soft astringent structure and the green, tea-like taste. These compounds give the infusion a quiet, dry backbone and a clean aftertaste.

Ayurvedic approach

Raspberry leaf has a cool, dry leafiness that mainly soothes Pitta and elegantly gives direction to Kapha in Ayurveda. Vata is approached with mildness due to the dry, tea-like structure. In European traditions, raspberry was considered a 'forest edge plant': a companion of paths, edges, and clearings. Energetically, the leaf carries that quality of transition — softly ordering, slightly astringent, and connected to the rhythm between inside and outside.

Flavour profile & Blending