The blossoms are a major part of fruit teas and give a fresh and tangy infusion. Depending on the country of origin, the colour and acidity varies. The imports from Thailand give a dark infusion with less acidity. The Sudanese hibiscus, on the other hand, has a noticeably stronger acidity and a brighter cup. Hence, with fruit tea blends you can determine the degree of acidity and/or colour by trying out different quantities and qualities of hibiscus blossoms. To those who are very thirsty, we can recommend the pure, freshly brewed and cool hibiscus tea as a really thirst-quenching drink in summer.
The hibiscus, as connoisseurs know, consists of the hibiscus' calyx and external calyx. They are harvested during the time of the fruits and then dried The inner calyx is 3 cm long and up to the middle it is ball-like. Above, there are five tips bending upwards. The external calyx consists of 10 small, slim petals that are strongly "anchored" to the calyx base. After the flowering time, the fleshy and slightly crumbly calyxes take on their typical red colour. The main countries of cultivation of the hibiscus are the Sudan, Egypt, China, Mexico and Thailand. The infusion of the hibiscus blossom can either be drunk pure or in form of a fruit tea blend.
A classic among the flavoured teas. This evergreen is a real must in every tea assortment. Taste the excellent combination of juicy and fruity strawberry with tender, sweet cream. It makes you think of fresh strawberries topped with whipped cream, eaten while sitting in the summer sun. The rich decoration with strawberry pieces and coconut shreds is well crafted and balanced. The typical strawberry flavour combined with cream aroma refines our sweet and mild Rooibos basis. A pleasure without limits.
Another convincing creation of our house. The already first-class with the fresh apple and lemon taste receives reinforcements. This Turkish apple tea also counts on the pure strength of sweet apple and pineapple pieces; however it receives additional aromatic support from a combination of delicious, sweet, soft, somewhat cake-like flavour notes. The fresh and sweetish yoghurt taste complements magnificently the special citrus fruit.
LOW in ACID!!!
As far as appearance and colour are concerned, a thoroughly processed leaf tea from Vietnam does not differ at all from the far more popular sorts from China. In taste, however, it is far spicier; this results from the particular fermentation and drying process. Therefore, the quality we offer may rather be compared to a Ceylonese highland type and is, thus, particularly interesting for tea drinkers who like a mild and, at the same time, fully aromatic tea. It is also perfectly suitable for being served from a samovar.
When thinking of pumpkin, the big, hollow Halloween pumpkins cross your mind. But our new Rooibos variety is not scary at all. The colourful decoration is given life by adding select ingredients such as grass-green stinging nettle leaves, brightly coloured blossoms, and crispy fruits. An extraordinarily fruity and fresh taste sensation not only in autumn.
The stinging nettle itself is only one of the plant, which is collectively named „nettle plant”. In Europe, approximately 45 varieties of this plant can be found. The qualities of the soil as well as the nettle variety are very important factors for the cultivation of stinging nettle. The different varieties grow between 10 and 250 cm tall. A lot of different types of butterflies use the stinging nettle as nourishment when they are still caterpillars. The human being, however, likes the younger shoots better and uses them, depending on age and freshness, for salads, cooked or even for the production of delicious cheese. A freshly brewed stinging nettle tea can be described as typically herbal with a slight hint od spinach.
Sage is a bush, which can reach heights of up to 70 cm. The long and hairy leaves have a very delicious and aromatic scent; their colour is light olive-green. The taste is very typical and slightly bitter. Originally, sage derives from the Mediterran area. It is very common especially in the Adriatic region. Today, the plant is also cultivated in other European countries. Cut sage should be kept in dark and closed containers. Due to the high contents of essential oils, we do not recommend storage in containers made of plastic.
Indonesia not only offers the classic black teas on Sumatra and Java, but also excellently produced green teas. In the mid 19th century the green tea production was commenced around the city of Bandung. In Kiwidey, a little to the south of Bandung, the "Sunda Purwa" is harvested and produced almost year-round. This coarse Pekoe-type is made from medium leaves and is a very down-to-earth variety with an excellent value for money. It impresses with an expressive body and intensive flavour even after having been infused a couple of times.
