Happy Tea: 2020 production update from MyHavtorn

Robin Johansson, MyHavtorn’s co-founder, shared this sea buckthorn harvest update with us a few months ago. Then, after picking the berries, he and his family started in on the part that we are always equally excited about: picking the sea buckthorn leaves to make our Happy Tea.

We are delighted that this year’s batch is finally here, and to celebrate, Robin and Ingrid shared some pictures of the 2020 Happy Tea harvest and production. Check out the photos below, and read all about why the tea is so special here.

(Among other reasons, the last time we knew exactly who picked the leaves of the tea we were drinking, and then washed them by hand in their mineral spring, was — never. And that’s just the beginning: this tea is as healthy as all get out, providing loads of antioxidants and hard-to-come-by minerals in a massively anti-inflammatory brew that’s caffeine free and safe for absolutely everyone to enjoy, every single day.)

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Harvest note from Robin: “This year’s harvest was a few weeks later than usual since we had an unusually cold summer. It was also very different since Ingrid, my father, and I did more of it ourselves due to the pandemic. But both the berries and leaves this year were very healthy and we are happy and grateful to be surrounded by this natural beauty!”

Ingrid (Robin's partner and co-founder of MyHavtorn) and Sven-Erik (Robin's father, who oversees the family farm) pick sea buckthorn leaves with the help of Ellis and little Vince.

Harvested leaves are collected in baskets before being washed in mineral water from the family's spring.

Sven-Erik looks over the leaves as they dry in MyHavtorn's spotless production facility, located on the family orchard.

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