Likkle Tea Ltd founder and sommelier Patrique Goodall spills the tea!

For the past year and a half, the brand’s founder has been fully immersed in all things herbal, travelling to over 20 countries, researching, and indulging in tea culture as she developed her line of organic tea blends. Now relaunched with three new blends — Chocolate Chai, Jamaican Breakfast Black Tea, and Soursop Medley — and scheduled for availability online, Goodall needed to celebrate!

So, on Sunday, September 28, she fêted her ‘day ones’ at a tea-paired lunch, hosted by Stush In The Bush co-principals Chris and Lisa Binns at their farm-to-table experience in St Ann, Jamaica. Goodall’s group was the first guests on the farm since the husband-and-wife duo returned from Las Vegas after being named number 49 on the inaugural North America’s 50 Best Restaurants 2025 list.

“The story of Likkle Tea began in my grandmother’s kitchen. Every time she would peel an orange, she would put the skin on the grill, and the next morning, that’s how we had orange peel tea. In fact, our home was typical of many homes where bush was used to make tea. There was also the lemongrass bush that still grows in the yard in Orange, St James.

When I started the label in 2017, my uncle Lydon Williams would pick the leaves, and his network of farmers would harvest the turmeric, ginger, and cinnamon that you see in the blends that we have here today,” Goodall told the group.

“I have picked tea in Kenya, toured tea farms in Tanzania, spent hours at tea markets in China, and even fought with a monkey in Nepal while en route to one of the oldest tea houses in the country,” she continued.

“People have been asking, what happened, where did I go. Nothing happened with the business,” Goodall said. Her time away from Jamaica has reaped great rewards, most notably the acquisition of the ‘Certified Organic’ seal, a huge feat for the ‘likkle’ brand. “Over the last year and a half, I was blessed to be able to travel to many countries, including Colombo, Sri Lanka, where I met with several co-packers. There was only one company that was willing to work with us to use Jamaican cacao and Jamaican products in the tea. On each box, there is a ‘Certified Organic’ seal. If you’re not in the agriculture industry, you may not know how hard it is to get certified organic,” she opined. The seal, a traceability certification that proves that a manufacturer or supplier has documented and ensured that all of their inputs are organic, and that their facility has been set up to ensure traceability and avoid cross-contamination, was secured from Maycert Certifier in July.

Once the new blends hit the market in October, Likkle Tea devotees will notice that Goodall and her team have introduced the use of compostable teabags. “I always said I wouldn’t do teabags unless it was done the right way,” she said. “From the onset of the brand, we’ve used premium, whole leaves and local wildcrafted herbs, preserving oils, antioxidants, and complex flavour. Now, we’ve added a line of Soilon, compostable pyramid sachets, which allow leaves to expand and infuse fully — just like loose-leaf, but with the convenience of a bag,” she revealed. “We didn’t want to go the route of bags until we found a partner to uphold our eco-friendly and sustainability values.”

Guests, comprising of friends and family eager to congratulate Goodall on her latest accomplishment, spent the afternoon indulging in the new blends, artfully paired with bites from the Stush In the Bush menu.

…from the brand

Jamaican Breakfast

The brand’s best-selling tea. A blend that is both nostalgic and comforting. Black Tea carefully blended with dark Pu-erh Tea, single-sourced Jamaican Cacao nibs and shells, flavourful wildcrafted cinnamon leaves, and natural flavouring.

[Caffeine level — High]

Chocolate Chai

Jamaican chocolate is one of the world’s best, it is our own and we wanted to share a bit of history with this decadent blend of South African Red Rooibos blended and cacao from St Mary.

We married them with a basket of spices — cinnamon chips, local ginger, anise seeds and scented with natural flavouring made from local and Madagascar vanilla beans.

[Caffeine free]

Soursop Medley

Green tea meets the function of moringa and soursop leaves, a hint of soursop flavour and pieces of coconut.

For an extra touch of sweetness and beauty, we also added some licorice root and calenula.

[Caffeine level — Medium]

Photos: Garfield Robinson

Likkle Tea Ltd founder and sommelier Patrique Goodall relaunches with three new flavours: Jamaican Breakfast Black Tea, Chocolate Chair, and Soursop Medley (Photo: Garfield Robinson)

Soursop Medley (Photo: Garfield Robinson)

Watermelon Tostones (Photo: Garfield Robinson)

Chocolate Chai (Photo: Garfield Robinson)

Pimento Smoked Oyster Mushrooms (Photo: Garfield Robinson)

Stush In the Bush co-principal Lisa Binns preps Jackfruit Tostados. (Photo: Garfield Robinson)

Tea time with Likkle Teas director Patrique Goodall and her uncle, farmer and natural food chef Lydon “Uncle Danny” Williams (Photo: Garfield Robinson)

Data analyst Bradley Thompson feeds content creator Tiana “@wongagyal” Chung chocolate chip cookies. (Photo: Garfield Robinson)

Jackfruit Tostados (Photo: Garfield Robinson)

Stush In the Bush co-principal Lisa Binns prepares a cup of Likkle Tea Chocolate Chai. (Photo: Garfield Robinson)

Tea sommelier Patrique Goodall unveils the brand’s new compostable pyramid sachets. (Photo: Garfield Robinson)

Lemon Gateau (Photo: Garfield Robinson)

Raising a tea toast at the end of lunch were (clockwise, from left) Richelle Edmondson, Bethany Young, Lee Collins, Deborah Chambers, Bradley Thompson, Tiana Chung, Marc Lewis, Lydon Williams, Jherane Patmore, Antonette Newell, Patrique Goodall, Gene Chung, and Andrea Reid. (Photo: Garfield Robinson)

The menu…(Photo: Garfield Robinson)