Wild-harvested from native stands across the coastal forests and sandy soils of the American Southeast, yaupon (Ilex vomitoria) is North America’s only naturally caffeinated plant. Long before imported coffee and tea reached the continent, this native holly was gathered and prepared as a valued source of nourishment, stimulation, and tradition.

Growing naturally within its native landscape, yaupon is remarkably well adapted to the heat, rainfall, and nutrient-poor soils of the Southeast. This is a truly wild harvest, never planted, sprayed, or fertilized, tended only by the ecology and the elements in which it thrives.

Leaves and tender shoots are selectively gathered and carefully air-dried before being lightly roasted. This traditional process stabilizes the harvest while developing yaupon’s smooth, balanced character, producing a clean, rich infusion with a soft body and subtle notes of toasted grain and caramel.

Unlike conventional tea, which comes from Camellia sinensis, yaupon belongs to the holly family and has its own distinct botanical and chemical profile. It naturally contains caffeine, polyphenols, and a diverse range of plant compounds, while our yaupon has tested remarkably low in fluoride compared with conventional tea.

Because it grows in wild stands rather than standardized agricultural fields, each harvest remains connected to the conditions of its place and season. Differences in rainfall, temperature, soil, and plant growth can create subtle variations in the leaves, aroma, color, and flavor of the finished tea.

For generations, Indigenous peoples of the American Southeast prepared yaupon as both an everyday and ceremonial beverage, developing traditions around this remarkable native plant long before the arrival of European settlers.

Known historically by names including asi and cassina, yaupon represents an enduring relationship between people, plant, and place, and a distinctly North American tradition of drinking caffeine from the landscape itself.