Origin

In Spanish, menjunjes means concoctions. In Latin America, a menjunje is the mix someone makes by hand, a little of this, a little of that.

Where it comes from.

Long before it was a brand, the menjunje was a habit: the Latin American art of brewing the right plants by hand, woven into the cuisine and the culture. Peru grows tea — green and black, in the Cusco region — and the Amazon beside it grows fruits and leaves most of the world has never tasted. Almost nobody outside the region knows this.

Menjunjes exists to change that: four loose-leaf blends, small batches, every ingredient named on the pouch.

The four blends.

Daybreak, morning. A light gold cup of Cusco green tea: citrus and Villa Rica cardamom lead, then a gentle sweetness. Naturally caffeinated.

Rooted, after meals. Fruity and pineapple-led, with guanábana leaf and the black mint's cool finish. Caffeine-free.

Dusk, evening. Spiced apple, cinnamon, and Amazonian vanilla over Cusco black tea, with a medium body. Low caffeine.

Gather, company. Tart and a little sweet: camu camu from the Amazon, hibiscus, and berries. Pours a deep berry red, from the hibiscus. Caffeine-free.

What we do.

Some of our botanicals carry long use where they grow: boldo, still steeped after meals in Chile and Peru, and camu camu from the Amazon. The rest, chamomile and cranberry among them, are there for taste. Each blend is developed with an herbalist and our blending partner in Peru. We use whole leaves, dried flowers, and bark. No extracts, no flavor agents. Blended in Peru. Ingredients include Peruvian and globally sourced botanicals.

The tradition runs deep.

Latin American botanical tradition reaches far past four blends: yerba mate across Argentina, Brazil, Paraguay; guayusa in the Ecuadorian Amazon; cacao in Colombia; many more across Bolivia, Chile, and Peru. We started with four. More will follow.

All four blends: morning, after meals, evening, and company.

Shop the blends