The origin of the legendary Moringa tree lies at the foot of the Himalaya. Today its cultivation has reached other continents such as South America and Africa. Similar climatic pre-conditions as well as soil characteristics have made a cultivation in Africa, particularly in Kenya and Tanzania, possible. Small corporations produce top qualities that can be harvested only after three years at its earliest. This shows in the crop’s bright green leaves as well as its unique taste. Fresh and mildly spicy yet with a pleasant sweet note is the taste of these “magic leaves”. Owing to high demand and low quantities available due to sustainable cultivation we have decided to work with more than one origin.
5-10 minutes brewing time
100 °C water temperature
4-5 teaspoon per litre