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Guayusa is the caffeinated national drink of the Ecuadorian Kichwas. For hundreds of years, they have been using the leaves of the thirty meter high rainforest tree. The infusion of these multifaceted leaves can be drunk not only in the morning to start the day, but also any time you feel you need some energy. With its fine, tart to slightly spicy notes and a gentle sweetness, the infusion can be enjoyed both hot and cold. Trend ingredient: guayusa.
The rose hip is a bush that can reach heights of up to 5 m. 2 cm long, fleshy fruits are round or oval in shape and very soft. Rose hip varies from light to dark red, in autumn a real eye catcher in the woods. The plant originates in Europe, the Middle East and North Africa. Today, we import this product from different countries like Chile, Russia, Bulgaria and China. The rose hip peel is dried in wood-burning stoves. It is especially suitable as a single fruit for a delicious and thirst-quenching infusion. In fruit tea blends it is today one of the most important ingredients and almost indispensable..
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 upward bent tips. The external calyx consists of 10 small, slim leaves that are strongly "anchored" with the calyx basis. After its flowering time the fleshy and slightly crumbly calyxes take on their typical red color. The main countries of cultivation of the hibiscus, also known as mallow, 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 and is thoroughly refreshing..
These blossoms are a major part of fruit teas and give a fresh and succinctly tangy infusion. Depending on the country of origin, the colour and acidity varies. 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 Nigerian hibiscus tea as a really thirst-quenching drink in summer..
This annually returning plant with its green leaves needs sufficient warmth and, above all, rich soil. The well-known seed can be harvested only in late summer. The fennel has then reached the highest stage of its development and finally forms the first seeds. Owing to its sweet taste that is similar to aniseed, the fennel seed can be used in very different ways..
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