We only use flavours that are in accordance with the current EC and international directives and guidelines. Extensive and strict quality controls result in consistent and high quality products. 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.

Flavours 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.

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.

Subcategory of the section “natural flavouring”, stricter rules of production: at least 95 percent (of weight) of all flavouring compunds must come from the name-giving source. A maximum of 5 percent (of weight) may come from other natural sources with the sole goal of rounding off the flavour (not strengthening it). For example: 95 % of the flavouring compounds in a natural banana flavouring must come from the banana. The remaining 5 % may come, for example, from a material won from cloves as long as it does not strengthen the banana flavour but only rounds off its sweet or ripe note.

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, unique Pu-Erh or an aromatic, sweetish, earthy Yunnan tea as bases for our flavoured teas.

Chinese green tea is ideally suitable as a base for flavoured green teas. Why? Due to its famously mild, fine, 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

At the beginning of the 80‘s, colourful blends composed of pieces of fruit made their way into the teashops. Without caffeine or other bitter substances, the 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.

For those who prefer a mild taste: as their name says, our low-in-acid blends offer a full, fruity pleasure without tingling acidity. The flavour is actually even more present and intense, as it was often concealed by the predominant notes of tangy hibiscus, which has now been greatly reduced if not left out. Can you picture it? Well then, you’ll just have to try it!