FREDA’S STORY:
When wild food and organic chef Freda Wolfe went to study natural medicine, she learned that a lot of the tasty plants she used in her dishes were actually full of healing properties too. During the four year Master Herbalist training course she started foraging, drying herbs and making infusions for friends and family to treat common ailments like hangovers, headaches, colds, flus and tummy trouble.

With her natural flair for balancing flavours she was a dab hand at this and her blends proved popular, and effective. Starting out with a tea stall at Temple Bar Food Market in Dublin, Freda met customers every Saturday and over the course of two years responded to their feedback and requirements to develop the range of teas and tisanes.

The ‘Intelligent Tea’ name was also born at the market stall, as discussions often centred around the ‘intelligence’ of plants and the wisdom of those who used them like the Ancient Greeks, Romans, Native Americans, Chinese, African’s, Mayans and the Irish of course with traditional healers down through the ages, like Biddy Early (1798-1874).

ETHICAL GROWING TECHNIQUES | PRACTICES:

Herbal brews made using herbs and plants native to Ireland. Some are Irish grown by Nick Hill, wild foraged in Wicklow or organically sourced. Nick is an organic farm and he uses the ‘no dig’ method. Organic is best for herbs as they are used as natural remedies and should not have any trace of chemicals.