After colonial women rallied at local parsonages and organized the campaign to ban English tea from every household they were left with the dilemma of what to steep.

They searched their gardens and orchards for suitable herbs and fruits to fill their pots. They found blends of blossoms of linden, elder, red clover, chamomile, violet and goldenrod. Tea bark such as sasafras and the seeds of fennel and dill.

Then there were the old fashioned herbs from the gardens used for culinary dishes and medicinal cures. These include parsley, thyme, marjoram, rosemary, sage and others. Sweet fern, spice bush and ambrosia contributed to the teapot as well.

They called these new home brews “Liberty Teas.” They steeped them in their newly-named “Liberty Teapots.”

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