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My Cup of Tea
5 Denman Place, London, W1D 7AH T: +44 (0) 207 287 2255


I am Ausra Burg. People describe me as a “tea specialist” – I have even written a book: TEA STORIES: JAPAN. The reason I started My Cup of Tea in 2008, came simply from my love of tea and tea cultures from around the world.

I have a background in herbalism and herbal blending. I started making my tea and tisane blends using exceptional quality herbs, botanicals, and essential oils in unusual combinations. My product range has grown to include a selection of specialty teaware, where each piece is selected with a focus on both functionality and beauty.

For 9 years I had a flagship store in the heart of London’s Soho. In 2023 I stepped back from running the shop, and now I continue to sell my teas and tisanes online and in selected stores.


Our tisane blends are inspired by traditional and modern recipes, folklore and the rich, varied cultures of the world. 

We take great care in sourcing our herbs from the right growers, skilled farmers and foragers with a deep understanding and respect for local natural growing plants. Knowing where the herbs are grown is incredibly important to us, as is paying attention to the optimal time to harvest and the part of the plant that is picked. After harvest, the utmost care and attention goes into processing the herbs to bring out their best flavour. We then blend our herbs by hand in small batches, in proportions that accentuate the delicate notes of each. 


We make our own tisane blends using exceptional quality herbs in unusual combinations that are inspired by traditional recipes, history, folklore and the rich and varied cultures of the world.

We take great care in sourcing our herbs from the right growers, skilled farmers and wild foragers with a deep understanding and respect for local natural-growing plants. Knowing where plants are grown is incredibly important to us, as well as paying attention to the optimal time to harvest and the part of the plant that is picked. After harvest, the utmost care and attention goes into processing the plants to bring out their very best flavour. We then blend our herbs by hand in small batches, in proportions that accentuate the delicate notes of each. Our blends are inspired by our tea travels, history, folklore, and the rich and varied cultures of the world.

Egypt is the source for our golden camomile, and Guatemala for its distinctively aromatic cardamom. Lithuania provides us with many of our favourite herbs, including our fresh spring nettle and wild mint harvested from the river’s edge. We look to France for the honey-scented blossom of the lime tree and to Iran for sweet orange blossom with notes of almond.

Terroir is an essential consideration when sourcing the perfect herbs for blends. The soil, the climate and the topography of the land all contribute to the subtle nuances in flavours. Herbs that grow wild will often have a very different flavour to those growing on farms, for example forest soils produce a distinct earthy flavour. In addition, farmers must be aware of the usage of nearby land to ensure there are no contaminants. The amount of sun the plants see will influence the balance of sweetness and bitterness; some herbs benefit from lots of year-round sun to allow a sweet flavour, while others are best grown in the shade. 


Working with the right growers is essential. Our growers take immense care with all of their harvesting activities; some of these growers are wild foragers, using their in-depth knowledge from farming their homeland to know just where and when to look for naturally-growing herbs. The wild herbs obtained from these foragers allow for a very creative blending process, which can be much less predictable but very interesting. Other growers we work with are skilled farmers who specialise in particular plants, and take a considered approach to farming with a deep respect for the environment.

The time of year the herbs are picked is very important, as different plants are best harvested in different seasons. This may be before the plants have bloomed or in their flowering state. Herbs must often be picked at the right time of the day, such as in the morning on a dry day. Some plants are at their fullest flavour in the spring, and others taste best when picked in the summer or autumn.


We process our tisanes very carefully to bring out their optimum flavour. Often several parts of the plant are used, each imparting subtly different aromas and tastes. The herbs are either dried naturally or oven dried slowly over a long period of time, always with the intention of preserving the quality and complex character. We hand cut or gently grind the herbs separately in small quantities, so that no heat is applied to them. This ensures no colour and vibrancy is lost and their taste is not compromised. We appreciate the importance of careful packaging and transportation, to make sure our products reach our customers in their finest condition.


After processing, we blend our tisanes by hand in small batches. We select herbs that work together to complement each other perfectly, and create blends that are inspired by our travels around the world. We will use a base that takes on the flavour of the key herbs that we have chosen, and that provides density and balance to the blend. We also choose herbs for a blend based on their combined use within our everyday lives, as sometimes certain herbs will complement or cancel each other’s medicinal properties. Some of our blends are seasonal and are only available following the harvest.