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Pom-Tulsi for Teatails

Pom-Tulsi for Teatails

Pom-Tulsi for Teatails
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A fruity, slightly savoury, pomegranate teafusion!

Ingredients: Organic tulsi, organic hibiscus, organic orange peel, natural essences
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  • Serving Size: 2.5g /cup
  • Steeping Temp: °C
  • Steeping Time: mins.
  • Certification: Organic
  • Origin: Vaious
  • Caffeine: Naturally caffeine-free

Pom-Tulsi for Teatails

An unexpected combination of savoury taste and a sweet pomegranate, excellent in cocktails, refreshing and tasty. The main ingredient, Tulsi, is known as Holy Basil in India, it has an abundance of health benefits, some of which include immune boosting, heart health, antioxidants, focus and concentration. Cooling and tart hibiscus is full of vitamin C, a great antioxidant, which helps to prevent a hangover!

Basic infusion
• 1/2 cup Pom-Tulsi for Teatails
• 500mL alcohol of choice (we recommend gin for this teafusion)

Mix ingredients together in a wide mouth container. Allow to sit for 1 hour at room temperature.
Remove tea leaves from alcohol and filter alcohol twice through a fine mesh filter.
Add sparkling water and a slice of lime or orange over ice for a delicious and sweet cocktail that is sugar-free and full of antioxidants!

Pomegranate Mojito

Using our beloved Pomegranate Tulsi blend, this mojito gets a delicious twist.
Tulsi is an herb from India with a savoury, herbaceous flavour. It combines so well with the sweet flavour of pomegranate. The benefit here is a cocktail that is naturally sweet, without any added sugar. You can certainly add some sweetener if desired. Recipe for 4 cocktails.


3 tbsp Pom-Tulsi for Teatails
6 oz white rum
1 lime, divided (juice one half, slice the other thinly)
Fresh mint
Sparkling water


Infuse Pom-Tulsi for Teatails in rum for 45 minutes. Remove tea and strain the infusion.
Mix rum infusion with lime juice.
Muddle mint and lime slices in tall glasses.
Add ice, then add 1.5 oz of your rum/lime/tea infusion and top with sparkling water.

Tasting Notes

Certification: Organic
Grade or Quality: Loose tea

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From the Shanti Tea Canada Blog

Teatail: Grapefruit Ginger Sparkler - by Safiya Motala

Teatail: Grapefruit Ginger Sparkler

We think the best summer cocktails are full of crisp flavours and offer refreshment in a delicate way. A great way to cut back on added sugars and sweetness is to use tea for your cocktails instead of juices. This summery cocktail pairs our refreshing Pink Grapefruit white tea blend with a touch of ginger liqueur and sparkling wine.

Here’s what we love about Pink Grapefruit, besides the fabulous flavour.

  • Certified organic ingredients
  • Great source of antioxidants
  • Hibiscus, orange peel and rosehips have many great properties, one of them being a good source of vitamin C!
  • Hibiscus is a cooling ingredient, just a touch adds a refreshing feeling.
  • Sugar-free, gluten-free and vegan

So here is what you need!

Ingredients:   1 tsp Read the rest of the article on our blog.

Healthy Tea Cocktails - by Safiya Motala

Healthy Tea Cocktails

These iced tea cocktails are refreshing, light and easy to make. Combining tea and alcohol is not a new concept, but we’re often greeted with surprise when we mention tea cocktails (aka Teatails). Tea is so versatile, there are many flavours available. Iced tea is easy to make. Once you have your iced tea ready, you can use it to make cocktails as usual.

Our favourite methods of preparing teatails are either tea concentrates or tea infused alcohol. We suggest you experiment to find the best option.

Tea concentrate

The great thing about tea concentrates is the versatility. If you don’t use it all for your cocktails, you can use it for iced teas, hot teas, smoothies, cooking and more. Just make sure that there is no dust left from the tea at the bottom of your container, as those particles will continue to infuse. By day 2 or 3 your tea concentrate can become bitter. You can also sweeten your concentrate if needed. To infuse: Take 1 tsp of tea for every 1 oz of hot water and infuse as usual (e.g. black...

Read the rest of the article on our blog.