There Was Salt. And Water. And Flavor.

Our first Saltea recipe was born simply
out of boredom & curiosity.

It was a darjeeling black tea, with a
little bit of honey and a pinch of
himalayan salt. The flavor was surprisingly delicious.

I soon learned about the traditional Mongolian beverage “Suutei tsai”, as well as the ancient Tibetan tea “po cha”. Both recipes contain salt (and butter), and are served hot.

I knew, after just a little more experimentation with other beverages and ingredients, that adding a little pure crystal salt to many kinds of drinks would taste really good. Which makes sense, we're seeing crystal salt creep its way into many "sweet" foods, like cookies and ice cream.

I also learned that adding a bit of salt to tea or juice is often used as a home remedy for hangovers. Soon I was on the hunt for all sorts of information on the effects of consuming salty tea and whoever else was considering it a tasty and/or nutritious drink.

Early sketch of Saltea logo/icon