Phyto Activate

Gyokuro, Horsetail, Etc.

Organic Phyto Activate N infusion. A selection of hand-picked herbs from certified organic cultivation on traditional, regional farms located in the world's top regions. Finely balanced blend of gyokuro, horsetail, solidago, green oat, chanca piedra, orthosiphon, marjoram, parsley root and juniper berries. 100g
  • Finely tuned recipe
  • Gyokuro, horsetail, solidago, green oat, chanca piedra, orthosiphon, marjoram, parsley root and juniper berries
  • Hand-picked organic herbs from the world's top growing regions
  • From traditional, regional tea farms in Germany, Austria, Japan and Italy, and from wild collection in the Peruvian rainforest
  • EU certified organic cultivation; no artificial fertilisers or pesticides
  • Rich in valuable phytochemicals and bitter plant compounds from herbs, flowers and roots

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€86.00 / 1kg
In stock

Tea Farm

All our herbs are sourced from world-leading tea cultivation regions and from small, regional tea farms, some of which have existed as family businesses for generations. The farms are located in remote, natural regions and are well protected from pesticide drift and pollution from nearby cities. Our partner farms in Austria and Italy are among the pioneers of sustainable agriculture. The Austrian herbs thrive on small mountain herb farms located in the Austrian foothills of the Alps, their native environment.

The organic gyokuro leaves are sourced directly from their native region in Japan, where ideal climatic conditions contribute to the optimal formation of effective phytochemicals.

Our chanca piedra is collected in small quantities by local farmers from natural, wild plants growing in the regions of Loreto, Ucayali and San Martin in Peru.






Pleasantly herbaceous, fresh aroma with subtly minty, mildly spicy notes.


Herbal infusion of gyokuro, horsetail, solidago, green oat, chanca piedra, orthosiphon, marjoram, parsley root and juniper berries.

Gyokuro Maruo

Gyokuro is considered the most noble of all Japanese green teas. In an elaborate process, the leaves of this tea are shaded for up to 30 days before harvesting, blocking up to 90% of sunlight and strongly stimulating the formation of amino acids and the preservation of as many nutrients as possible in the leaves. These give the tea its famously intense sweetness and contribute to a full, strong umami. For authentic Gyokuro, only the best leaves from the aromatic first harvest of the year are used.

Chanca Piedra

Chanca Piedra (Phyllanthus niruri) is a plant native to predominantly warm regions. In South America it is very common and has been cultivated for centuries as a traditional medicinal herb. Throughout the year, the leaves along with the stems are collected by locals in small quantities from natural plants growing in the wild. To date, more than 500 different substances have been isolated from Phyllanthus species.


Solidago (Solidaginis virgaureae herba) is a herb that has been known and appreciated for centuries in European herbalism.

Green Oats

Green oat tea is made from the young green oat herb (Avena sativa), which is harvested before it is in full bloom. Green oats are very alkaline.

Birch Leaves

The silver birch (Betula pedula) tree belongs to the birch family (Betulaceae). There are about 40 species of birch, which are distributed across Central Europe, Asia and America. The most common at our latitudes is the silver birch, which stands out due to its black and white bark. Both the leaves and the bark of the tree have a long tradition of internal and external use.


Horsetail (Equisetum arvense) is mainly found in the northern hemisphere. The plant contains a high concentration of silicic acid, giving it a coarse surface which makes it an effective natural emery paper. In European botany, horsetail is also known as the silica herb.

Parsley Root

Parsley (Petroselium crispum) is widely used as a culinary herb, while its root is often used as a vegetable. The roots and leaves are also the most commonly used parts of the plant. The famous herbalist Hildegard von Bingen recommended the consumption of parsley wine, a practice which still exists today.


While some other herbs have a history of use of over a thousand years, orthosiphon (cat's whiskers) was only introduced to Europe in the 1970s. In its countries of origin, Indonesia and Australia, however, orthosiphon has been appreciated for centuries.


Marjoram, which translates to beauty of the mountain, was attributed to Aphrodite, the goddess of love and beauty in Greek mythology. Aphrodite praised the delicate scent of marjoram flowers as a symbol of happiness with the ability to raise people's spirits. Today, the herb is mainly used as a spice, but traditionally it was also used both externally and internally as a tea.

Juniper Berries

Juniper (Juniperus) is sometimes referred to as the herb of antiquity and is a popular spice due to its spicy and aromatic flavour.

Cultivation & Processing

All ingredients are grown using natural methods and without the use of pesticides and synthetic fertilisers.

Austrian Herbs

The Austrian herbs are grown at an elevation of around 500-900m on rolling hills, far from factories and busy traffic. The herbs have been thriving here under traditional cultivation methods since the 13th century. The high-quality plants grow naturally in small fields, completely without the use of chemicals.

Because of the excellent climatic conditions in the region, irrigation is not necessary. The plants are harvested partly by hand and partly with specialised machines. Within 1-2 hours after harvesting, the herbs are gently dried in a tray dryer at a maximum temperature of 40°C, for about 12-24 hours. After that, they are crushed and packaged. No fumigation or other questionable processes are used.

Climatically, Austria offers optimal growing conditions for the plants. The mild summers and cool nights as well as the harsh winters, high humidity and rainfall throughout the year all contribute to the quality of the plants. The careful selection of the plants, the favourable location on granite subsoil, the gentle processing methods and strict quality guidelines also enhance the quality of the plants. As a result, the plants achieve a high concentration of important ingredients and flavours, including essential oils and secondary phytochemicals.

Italian Herbs

Our partner farms in Tuscany have made history as pioneers of dynamic and sustainable farming in Italy. The farms uniquely combine conventional fields with wooded areas and natural meadows for the wild growth of naturally occurring herbs. The unique cultivation practices and careful and gentle processing methods can in many cases only be followed by hand. Many years of knowledge about the requirements of the plants and optimal harvesting times for active ingredient content result in particularly potent herbs with strong aromas.

Japanese Herbs

Our Gyokuro Maruo tea is sourced directly from the tea farm located in Makizono. The combination of Kagoshima's mild, subtropical climate and Makizono's colder mountain climate results in a stimulating environment for green tea cultivation. The dark kuroboku/andosol soils are rich in nutrients and humus and contain a high concentration of mineral-rich volcanic ash.


Brewing Guide

2 times per day, add 2 tsp (4g) to 300ml (90-100°C) water. Steep for 3-5 minutes. Drink before meals.

Shake thoroughly before each preparation to ensure the herbs are well mixed.

Recommended Teapot

The ideal teapot for this tea is a large glass or porcelain teapot with a strainer.

Recommended Storage

Ideally store in an airtight, double-coated metal tin.

Warning: Do not use in cases of edema due to cardiac or renal insufficiency or renal pelvic inflammation, or while pregnant or breastfeeding.

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