Description

What is it

In the courtyards of Tamil Nadu, the murungai tree is never far from the kitchen door. Its leaves — murungai keerai — go into the week’s cooking. Its slender pods thicken the sambar. And for a few weeks each season, the tree covers itself in small cream-white flowers, murungai poo, gathered by hand and folded into rasam and light soups while they are still fresh.

This tisane brings two of those gifts into one cup: whole moringa leaves and whole moringa flowers, shade-dried and left loose.

Ayurveda knows the tree as Shigru or Shobhanjana, and the Bhavaprakasha Nighantu places it in the Guduchyadi Varga, describing it as light, pungent and deepana — a kindler of the digestive fire. Siddha physicians of the Tamil country recorded much the same, working with the leaf, the flower, the bark and the seed as distinct materials, each with its own character.

Modern laboratories arrived at the same distinction several centuries later: when moringa’s parts are analysed separately, the leaf and the flower turn out to carry noticeably different phytochemical profiles. Which is exactly why we brew them together rather than choosing one.

Grown on the plains around Pollachi, in the rain-shadow of the Western Ghats. Naturally caffeine-free.

What Makes This Different

Leaf and flower — two profiles, one cup. Almost every moringa tea on the shelf is leaf alone. The flower is harvested for only a short window each season, in small quantities, and it is far easier to leave out than to gather. We gather it, because the two parts do not duplicate each other: analysed separately, the leaf leads on total phenolics and carotenoids, the flower on flavonoids and radical-scavenging activity. Together they make a broader cup than either alone.

Whole leaf, whole flower — never dust. Moringa is commonly sold as a fine powder pressed into bags, which brews fast and flat. Ours stays loose and intact, so the infusion draws slowly and clearly.

Shade-dried, not heat-blasted. Dried out of direct sun at low temperature to hold the colour and the delicate green-honey aroma — and to be gentler on the heat-sensitive compounds that make moringa worth drinking.

Nothing else in the pack. No green tea base, no lemongrass to round out the flavour, no added flavouring, no fillers. Single-origin moringa, and that is all.

Made to a certified standard. FSSAI Central Licensed, GMP compliant, ISO 22000 certified. Producing since 2015.

What It Does

• The classical texts put it close to the digestive fire. The Bhavaprakasha Nighantu describes Shigru as light and deepana, a kindler of appetite and digestion. South Indian kitchens have long treated both leaf and flower as everyday food rather than occasional medicine — murungai keerai through the week, murungai poo in a warm rasam — and a cup after a heavy meal sits squarely in that tradition.
• The synergy is real, and it is measurable. A 2017 Indian analysis examined moringa leaf, flower and bark as separate extracts and found them genuinely different: the leaf carried the highest total phenolics along with β-carotene and lycopene, while the flower carried the highest total flavonoid content and showed the strongest DPPH radical-scavenging activity of the three. A second study comparing the edible parts as separate extracts ranked the flower first for total phenolic content and overall antioxidant capacity, with the leaf next. Both are laboratory analyses of plant material rather than of people drinking tea — but they are the reason this is a leaf-and-flower blend and not a leaf tea with a floral name.
• And it survives the brewing. This matters more than it sounds. Plenty of what makes a plant interesting never leaves the leaf when you pour hot water on it. Moringa’s polyphenols do: an Indian horticultural-research study measuring prepared moringa infusions found total polyphenol content ranging from roughly 685 to 1,567 mg gallic acid equivalents per 100 ml of finished drink, with a spread of phenolic acids identified. The cup carries what the leaf promises.
• Where those polyphenols end up is the gut — and that turns out to be interesting. In a 2025 cell-culture study, an aqueous moringa leaf extract was incubated with common intestinal bacteria. Bifidobacterium longum grew on it and, in doing so, raised the amount of measurable soluble polyphenols; supernatant from that fermentation then improved a standard laboratory measure of intestinal barrier integrity in cultured gut cells. This is in-vitro work, several steps removed from a person and a teacup, but it points at something the classical deepana description was circling: the interesting part of moringa may be less what the plant does on its own than what your gut does with it.
• Energy that doesn’t borrow against later. Moringa is naturally caffeine-free, so there is no lift-and-crash to it — this is a cup for steadiness rather than stimulation, and it sits as easily at nine in the evening as at six in the morning. In a small randomised crossover study of healthy adult volunteers, plasma antioxidant capacity rose within thirty minutes of a moringa leaf preparation while a marker of lipid peroxidation moved downward over the following hour and a half. Worth being clear on the limits: twenty participants, one acute dose, and a prepared extract rather than a brewed tea.
• The unexpected angle: the flower is finally being studied on its own terms. In cultured immune cells, a moringa flower extract lowered the output of several inflammatory signalling markers, with researchers tracing the effect to the NF-κB pathway. Early, cell-based work with no human trial behind it yet — but a notable shift, given that almost all moringa research to date has been leaf research and the flower has been treated as an afterthought.

How to Brew It

Use 1 heaped teaspoon (about 2 g) per 200 ml (7 fl oz) cup.

Bring water just off the boil — around 90–95 °C (195–205 °F). Fully boiling water scorches the flowers and dulls the aroma.

Steep 4–5 minutes, then strain. The cup pours a clear pale gold with a soft green-honey scent; the flowers lend a light floral top note the leaf alone does not have. Steep longer for a deeper, more herbaceous cup.

Up to two cups a day is a comfortable everyday rhythm. Many people take one after the midday meal, in the deepana spirit, and one in the evening — being caffeine-free, it will not keep you up.

Traditional pairings: a little palm jaggery or honey stirred in once the cup has cooled slightly, in the South Indian manner. A lightly crushed cardamom pod or a thin slice of ginger added to the steep suits the cooler months. A squeeze of lime brightens it in the heat.

The leaves and flowers give a gentle second infusion — add a minute to the steep. It also cools well: brew double-strength, chill, and serve over ice with lime.

The 100 g (3.5 oz) pack makes roughly fifty cups — about a month of daily brewing. Store sealed, away from light, heat and moisture.

A brief word of care: if you are pregnant or breastfeeding, giving this to a child, or taking prescribed medication, please speak with your healthcare professional before making it a daily habit.

Disclaimer

FounditGood Moringa Leaf & Flower Tisane is a food supplement, not a medicine, and is not intended to diagnose, treat, cure or prevent any disease. It is not recommended for those who are pregnant or breastfeeding, for children, or for anyone on prescribed medication without guidance from a qualified healthcare professional. These statements have not been evaluated by the Food and Drug Administration

References

Classical sources

• Bhavamishra. Bhavaprakasha Nighantu, Guduchyadi Varga, verses 105–108 (Shigru / Shobhanjana) — Sanskrit text with commentary by K. C. Chunekar, ed. G. S. Pandey. Chaukhambha Bharati Academy, Varanasi.
• Charaka. Charaka Samhita, Sutrasthana 27 — Shigru listed among the katu skandha dravyas.

Modern research

• Ngamukote S, Khannongpho T, Siriwatanapaiboon M, Sirikwanpong S, Dahlan W, Adisakwattana S (2016). Moringa Oleifera leaf extract increases plasma antioxidant status associated with reduced plasma malondialdehyde concentration without hypoglycemia in fasting healthy volunteers. Chinese Journal of Integrative Medicine. Human study — small randomised crossover trial, 20 volunteers, single acute dose of leaf extract. https://link.springer.com/article/10.1007/s11655-016-2515-0
• Vats S, Gupta T (2017). Evaluation of bioactive compounds and antioxidant potential of hydroethanolic extract of Moringa oleifera Lam. from Rajasthan, India. Physiology and Molecular Biology of Plants 23(1): 239–248. In vitro — leaf, flower and bark analysed as separate extracts. https://pmc.ncbi.nlm.nih.gov/articles/PMC5313411/
• Kumar PC, Azeez S, Roy TK (2018). Development of moringa infusion for green tea and its evaluation. Journal of Horticultural Sciences 13(2): 192–196. Analytical study of prepared moringa infusions — polyphenol and phenolic-acid content of the finished drink. https://jhs.iihr.res.in/index.php/jhs/article/view/516
• Kable et al. (2025). Gut microbe fermentation of Moringa oleifera leaf extract increases measurable polyphenols and improves barrier function in a cell culture model. MicrobiologyOpen. In vitro — bacterial culture and Caco-2 cell monolayer model; aqueous leaf extract. https://pmc.ncbi.nlm.nih.gov/articles/PMC12643947/
• Fakurazi S, Sharifudin SA, Arulselvan P (2012). Moringa oleifera hydroethanolic extracts effectively alleviate acetaminophen-induced hepatotoxicity in experimental rats through their antioxidant nature. Molecules 17(7): 8334–8350. Total phenolic content and antioxidant capacity determined in vitro on flower and leaf extracts tested separately; the remainder of the paper is an animal study. https://www.mdpi.com/1420-3049/17/7/8334
• Tan WS, Arulselvan P, Karthivashan G, Fakurazi S (2015). Moringa oleifera flower extract suppresses the activation of inflammatory mediators in lipopolysaccharide-stimulated RAW 264.7 macrophages via NF-κB pathway. Evidence-Based Complementary and Alternative Medicine. In vitro — cultured cell study on flower extract only. https://pmc.ncbi.nlm.nih.gov/articles/PMC4644847/