Something tea-adjacent I've been drinking lately, a caffeinated holly and the only caffeinated plant native to North America. It's related to the Mate and Guayusa hollies from South America.
That's really cool. Have you thought about tea making processes to deepen the flavor? Like bruising and oxidizing before roasting. I tried it with some random leaves (fireweed, alder, and raspberry) this year and the flavor changed a ton. It made each of them them complex enough to drink pleasantly on their own.