The African all-rounder offers unexpected advantages. Both Rooibos and Honeybush are free of caffeine and tannic acid. For this reason the preparation is very easy. Too much tea or longer brewing times do not have such big effects and the infusion remains perfectly enjoyable. We only import high-quality Rooibos with most thorough sifting and cleaning. Our Rooibos is repeatedly sieved so as to ensure an even and high-quality final product.

We work with a “super grade” quality from cultivated rank growth. The needles are long and even.An indication of first quality, which clearly distinguishes this tea from a “choice grade”. Rooibos tea can be excellently ennobled with most different decorations. For instance, mallow or sunflower blossoms, colourful fruit and trendy ingredients are wonderfully set off against the thin, rust-brown needle-like leaf.

Where does the history of herbs begin? It can be traced back to the high cultures of China, India, Persia, Egypt and Greece and up to the Roman Empire. The latter we also have to thank for spreading this knowledge into our areas: The Romans fused many of their own ideas with those of the Greek. In the middle ages, the study of herbs reached other parts of Europe, where it was implemented and further refined in monastery gardens. Particularly the Benedictine Order spent a lot of time and effort on the cultivation and research.

It is likely that they also started the classification of herbs into culinary and medicinal herbs, a distinction which is still in use today. Later, the vegetation of these gardens slowly changed due to the influence of far-awaycountries, which could now be reached by sea. The trading ships brought back real treasures of plants and spices, which were happily and often blended and combined with local herbs. Even today, just like back then, loose herbs still play an important role and enjoy great popularity. We would like to cordially invite you to wander through our herb garden and discover the one or the other novelty.

Commonly known as the national drink in India, Chai Tea is becoming more and more popular also in our regions. The classic components of Chai tea are black tea and spices common in India such as cloves, fennel, aniseed, cardamom, pepper and ginger. Chai tea is not only loved for its taste but also for its well-known positive effects on mind and body.

Our Chai tea is a symbiosis of Indian and European culture. Rooibos or green tea combined with Chai spices receives a new, very special note. We recommend adding milk (7/8 tea with 1/8 milk) to all Chai varieties, this takes away some of the spiciness and creates a very pleasant taste.