Definition of Flavours

We only use flavours that are in accordance with the currant EC and international directives and guidelines. Extensive and strict quality controls result in consistent and high quality products ensuring flavours that are generally suitable for human consumption.
The new flavour regulation (EC)1334/2008 was put into action on January 20, 2009 and has been officially in effect since January 2011 after a transition period of 2 years.
Regulation (EC)1334/2008 replaces the flavour guideline 88/388EWG.
Definitions according to EU regulation No 1334/2008:

Natural Flavours

Are won from natural, vegetable or animal raw materials such as fruits, spices, herbs or roasted coffee. They may only be produced using physical, enzymatic or microbiological processes; for example squeezing, distilling, warming, filtering, grinding, blending, fermenting or crushing.


Are produced through chemical synthesis by using processes such as esterification or acetylation. The materials used need not be of natural origin, but the chemical composition of the majority of the final product must be identical to a naturally existing substance of vegetable or animal origin (formerly nature-identical flavours according to old EU guideline for flavours 88/338EWG).
That is why these flavours are generally residue-free.
The company Dethlefsen & Balk still only uses natural flavours and those, which were formerly known as nature-identical according to the old EU guideline for flavours 88/338EWG.

Flavoured Black Teas

At the end of the 1970s, the world discovered flavoured black tea; there was hardly anyone who didn’t drink wild cherry or vanilla tea while trying to save the world from his or her candlelit living room.
Today, this product category has a completely different role. A finely adjusted base is combined with a huge variety of flavours and decorated with many pieces of fruits and blossoms.
The sweet, fruity or intense flavours are mostly blended with mild China and strong, spicy Ceylon teas. The mild, gentle flavour compositions are supported by an elegant selection of mild bases. Thus, we gladly select a soft Oolong tea, a fine, soft Keemun tea, or an aromatic, sweetish, earthy Yunnan tea as bases for our flavoured teas.

Flavoured Green Tea

Chinese green tea is ideally suitable as base for flavoured green teas. Why? Due to its famous, mild, fine and typical green tea character, the flavours are perfectly adapted and create a very balanced symbiosis with the base. Even after the addition of rich flavours, the green tea taste is still very balanced.
We use China Gunpowder and lighter teas, such as Oolong, Pi Lo Chun, Chun Mee or Pai Mu Tan, for unusual or special demands.

Flavoured Fruit Tea Blends

Fruit tea ... the essence of all fruits!
At the beginning of the 80‘s, coloured blends composed of pieces of fruit made their way into the teashops. Without caffeine or bitter substances, the healthy, inexpensive and delicious beverages quickly conquered a new clientele. These multifaceted creations quickly developed into a family tea, which could be enjoyed by young and old alike.
The versatility of fruit teas won over a large share of consumers. Concentrated, cold or iced fruit tea is a real treat, chilled with mineral water or sparkling wine.
The main ingredients of a fruit tea blend are mild, sweet apple pieces, fruity rose hip peel and fresh, tangy hibiscus blossoms;
these components characterise the necessary “body” of a fruit tea blend.
In addition, there is an almost unlimited selection of fruit variations. Whether as flakes, blossoms or pieces, almost all sorts of vegetables, fruits, spices or herbs can be used and, next to the flavour, they also play an important role in the tea’s appearance.

Low in Acid, Flavoured Fruit Tea Blends

In the history of tea, fruit tea blends are still quite new. Nevertheless,
they are obviously subject to the trends and requirements of our time.
And that is good. A requirement of the consumer, developed in recent
times, is variety. While hibiscus and rose hip were very trendy in the
1980‘s, today acidity-reduced bases, which predominantly consist of
apple pieces, find ever stronger favour.
A clear advantage: these blends are easily digestible and can be enjoyed by young and old. The acid contents are countered, thus leading
to a harmonious taste development. This is even more intense because, due to the reduction and often lack of rose hip and hibiscus, the
flavour emerges clearly and is not influenced by the acidic taste impact. Can you picture it? Then you should simply try it.

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