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Organic Tibetan Wild Lavender 1 oz

$2.70

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Description
Picked on the Tibetan plateau this aromatic lavender is sweet and satisfying. Better than French #1 Provence. Excellent value! ORGANIC TIBET WILD LAVENDER (Pure dried herbal- Caffeine free) Country of Origin: Tibet Region: Tibet Autonomus Region Shipping Port: Shenzhen Grade: Super blue Altitude: 6000 ft. above sea level Manufacture Type: Field grown Cup Characteristics: Picked on the Tibetan plateau, this aromatic lavender is sweet and satisfying. Better than French #1 Provence. Excellent value! Infusion: Tending purple. Ingredients: Luxury organic lavender Organic Credentials: The Metropolitan Tea Company Ltd. Certified Organic by QMI Organic Inc. Certificate #: Information: Lavender, (Latin: Lavandula angustifolia) is one of the world's most ancient, and commonly used herbs. The first recorded use of the sweet smelling herb appeared in ancient Phoenician inscriptions dating back to 1000 BC. The ancient Romans were also very fond of the herb and used it as a fragrant bath scent in their public bathhouses. In fact, it is believed that the genus name Lavendula stems from the Latin word lavare meaning "to wash." Modern botanical science indicates that there are at least 28 known species of Lavender - some of these are wild and some are commercially cultivated - the plant grows everywhere from parts of Africa to China. The version that we offer here is a wonderfully fresh smelling organic variety that comes from Eastern Tibet - no chemicals or pesticides were used in its cultivation. No one is certain exactly how long the people of Tibet have harvested Lavender. Archaeology indicates that at least as far back as a thousand years Tibetans were using the plant for its physically restorative, and spiritually uplifting qualities. Ancient scrolls indicate that Buddhist monks believed Lavender had a strong "grandmother energy;" they believed its scent contained elements of comfort, compassion, and the wisdom of a long lifetime of experience. The monks also believed that Lavender had the ability to promote a sense of personal peace and stability, and freedom from mental and emotional stress. The herb still plays a large part in the meditative ceremonies of certain temples and shrines in Tibet - the Dalai Lama himself counts Lavender as one of his favorite herbs. For the Tibetans, Lavender has many other uses as well. The flowers are often prepared as a tea or distilled into an oil and used to treat ailments ranging from headaches and muscle cramps to dizzy spells. It goes without saying that the scent of fresh Lavender is intoxicating. Open a packet and you'll see what we mean. Close your eyes, inhale the delicate aromas and enjoy the meditative qualities of this herb today. (Incidentally, Lavender makes an excellent ingredient to your own custom tea blends, lending an added layer of depth and delicate floral notes.) Hot Brewing Method: Use 1 heaping teaspoon of Tibetan Lavender per one cup of water and place this into your teapot (many successfully use a tea infuser when making herb tea). Pour boiling water into pot and let it steep for 3-7 minutes. Strain as you pour into your cup and savor one of nature’s best offerings! Cold Brewing Method: Do Not Pour Hot Liquid directly into a Glass Pitcher FOR ONE PITCHER - Put 6 teaspoons Tibetan Lavender into a 5-6 cup teapot. Pour boiling water into the pot and let it steep for 5-7 minutes. Strain and pour gently into your pitcher. If you wish, you can add ice into the pitcher or pour over ice into a tall glass. For a terrific taste add some honey, cinnamon and fresh raspberries. In the bath: (2 variations) 1. Put a 1/2-cup of Tibetan Lavender and 2 cups of water into a microwave safe measuring cup. Microwave on high for 1 minute and then let sit for 5 - 10 minutes. Strain, and add to a freshly drawn bath. 2. If you don't have a microwave, simply fill a large tea infuser with Tibetan Lavender and add to your tub as you draw your bath. It's as simple as that! LE0807

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Organic Spearmint 1 oz

$2.00

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Description
ORGANIC SPEARMINT Country of Origin: USA Region: Washington State Shipping Port: Seattle Grade: Whole Leaf, Cut and Sifted Manufacture Type: Field grown, sun dried, machine milled Cup Characteristics: Pungent, Cool, Fresh - Literally takes your breath away Infusion: Tending greenish with bright green infused leaf CERTIFYING BODY: Washington State (USA) Department of Agriculture CERTIFICATE NUMBER: 98698 REFERENCE NUMBER: WSDA 98698/33101 DATE OF CERTIFICATE: April, 2000 (peppermint vacuum packed to retain total freshness, September 2000 - There is no loss of quality for more than 12 years) Information: Mint has an amazing variety of colors, aspects and aromas. The basic odor is fresh, piquant and peppery, but can vary with each type of mint. All the varieties of mint belong to the same botanical family, Labiatae, and their lavender or rose-colored flowers blossom all summer long. In an early Greek myth, Persephone, the queen of the underworld became angry with her husband’s wandering eye, especially when Hades noticed a young nymph names Minthe. One day, in a fit of jealousy, she turned the lovely woman into mint. Armed with this story, Hippocrates warned men to use mint cautiously. Spearmint, mentha spicata, is also known as garden mint, balm mint, or Notre-Dame mint, is one of the most well known and commonly found varieties. It’s narrow leaves are deep green and its flowers are grouped together in pointed ‘spearhead’ formation. Spearmint is highly appreciated for its digestive properties and its ability to relieve nausea especially due to motion sickness. Quite often it is also used to find relief from headaches and tension. Inhaling the steam from a double strength infusion will help relieve nasal congestion. Mint tea can also be used in compresses to soothe itching and inflammation. In the olden days, some doctors claimed mint was an effective aphrodisiac. The book by Robert Carrier notes that mint tea is used to “cure insomnia, calm the nerves, sharpen the senses and wake up those who are drowsing”. As with any herb, if are ‘taking it’ for medicinal reasons, you should do so in tandem with a doctor’s consultation. Mint is lovely when blended with lime, but also works marvelously with balm, green anise, vervain, orange blossom and licorice. Mint is a traditional drink in North Africa and the Middle East and is always served to welcome friends, family or visitors from afar. It is very often prepared using green tea - generally gunpowder tea. RECIPE FOR MOROCCAN MINT TEA Place 2 or 3 teaspoons of green tea or black tea into a teapot and add boiling water. Allow the tea to steep for 3 minutes. Add a small handful of spearmint and let stand for 1 minute. Add sugar (about 1 tsp. per serving), and serve very hot in small glasses. Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1/2 to 1 teaspoons of spearmint for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the flavor). Pour into your cup. Milk or sugar is not generally added to the cup. Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced spearmint is to double the strength of the hot brew since it will be poured over ice and diluted with cold water.]

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Organic Rosebuds 1 oz

$3.15

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Description
ORGANIC ROSE BUDS Country of Origin: China Region: Anhui Province Shipping Port: Shanghai Grade: Wild Grown Organic Rose Buds Altitude: 1500-3500 feet above sea level Manufacture Type: Air dried Cup Characteristics: Delicate and soft rose character. Very pleasant and soothing. Infusion: Light with pinkish hues. CERTIFYING BODY: IMO - Sulgen Switzerland CERTIFICATE NUMBER: CH-SCES 004 REFERENCE NUMBER: 2043/12/02 DATE OF CERTIFICATE: September 9, 2001. (vacuum packed + nitrogen flushed.) Information: From a dozen long-stemmed red roses to a single, perfect bud, the rose has always been a symbol of love - for those wise enough to know that love combines great beauty with sharp thorns. Have you noticed the plaster ornaments that often decorate the center of a Victorian ceiling? It’s known as a “rose” and recalls an earlier custom; fastening a rose over the dining room table as a sign that all conversation would be held in confidence. Rose water is used medicinally and in cooking, rose petals can be crystallized or used in salads and desserts. The petals of rose make a tea that can be soothing to a sore throat. The Chinese use a decoction with the flower buds of roses to help with digestion and as a tonic for the blood. These particular rose buds are gathered by a small village in the heart on Anhui Province. The villagers in conjunction with the local tea factory collect the new buds from the wild rose bushes that grow in the surrounding forests. These roses supplement the village income derived from tea propagation. A lovely recipe using organic rose buds is called Darjeeling Rose Orange Cinnamon Tea - a delightful mix of rosebuds with an orange cinnamon zest that can be consumed hot or iced. This tea is best consumed without milk. For each serving you will need: 1 1/2 teaspoon of Mim Darjeeling estate tea, 2 rose buds, a teaspoon of orange peel and a pinch of cinnamon. Mix everything together and prepare as you would for a normal cup of tea. To Make a Rose Cold Cream: Ingredients: 1 1/2 cup Organic Rose Buds, 6 tbs. olive oil, 1 1/2 tbs. purified beeswax, 1 tsp. distilled water. Put the olive oil in the top of a double boiler and heat gently. Stir is a many rose petals as the oil can take up. Remove from the heat. Cover and infuse for seven days. Strain the oil through a non metallic strainer, pressing the rose buds against the sides to extract as much of the oil as possible. Melt the beeswax in a bowl over simmering water, then gradually stir in the fragrant oil. Remove from the heat and add the water, drop by drop, until the cream has the consistency you like. Hot tea brewing Method: To prepare as an infusion, use 1 teaspoon (for a stronger infusion use 2 teaspoons) per cup of tea (about 8 ounces). put into your teapot and add boiling water. Let steep for 5 minutes and then pour.

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Organic Rooibos 1 oz

$2.50

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Description
ORGANIC ROOIBOS (HERBAL TEA - Rooibos means RED BUSH in Afrikaans) Country of Origin: South Africa Region: Cedarberg Shipping Port: Cape Town Grade: Super Fine Organic Altitude: 1500-2500 feet above sea level Manufacture Type: Fermentation turns the leaves from green to deep red and gives a slightly sweet note. Cup Characteristics: Fruity with sweet notes. Infusion: Reddish orange to full color (depends on brewing time and quantity used) CERTIFYING BODY: lACON-West Germany CERTIFICATE NUMBER: OR-19-75224 REFERENCE NUMBER: 00436/129 DATE OF CERTIFICATE: April, 2000 (tea vacuum packed to retain total freshness in June 2000 - There is no loss of quality for more than 12 years) Information: The story of Rooibos starts around the turn of the century in South Africa’s beautiful Cedarberg region. It was the locals of the area who first discovered that the fine needle like leaves of the wild “Aspalathus Linearis” plant made a tasty aromatic tea. It was they who first harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Rooibos is a herb that contains no caffeine. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems. Rooibos seeds are planted in February and March and tended for 18 months after which they are harvested. Cut Rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma. 200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients: Nutrient Function in the Body per 200 ml Iron (Fe) Essential for transport of oxygen in the blood 0.07 mg Potassium (K) Assists certain metabolic functions 7.12 mg Calcium (Ca) Necessary for strong teeth and bones 1.09 mg Copper (Cu) Assists certain metabolic processes 0.07 mg Zinc (Zn) Necessary for normal growth and development of healthy skin 0.04 mg Magnesium (Mg) Assists a healthy nervous system and other metabolic processes 1.57 mg Fluoride (F) Necessary for strong teeth and bones 0.22 mg Manganese (Mn) Assists metabolic processes and bone growth and development 0.04 mg Sodium (Na) Necessary for fluid and acid-base balance 6.16 mg Hot Brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of Rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 2-4 minutes. Pour into your cup, add milk and sugar to taste. Cold Brewing Method: (to make 1 liter/quart): Place 5 teaspoons of Rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.

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Organic Roman Provence Rooibos 1 oz

$2.50

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Description
ORGANIC ROMAN PROVENCE ROOIBOS (HERBAL TEA - Rooibos means RED BUSH in Afrikaans) Country of Origin: South Africa Region: Cedarberg Shipping Port: Cape Town Grade: Super Fine Organic Altitude: 1500-2500 feet above sea level Manufacture Type: Fermentation turns the leaves from green to deep red and gives a slightly sweet note. Cup Characteristics: Fruity with sweet floral notes create synergy with the burgundy rooibos. The lavender provides a sweet floral finish that invites you back for more. Infusion: Reddish orange to full color (depends on brewing time and quantity used) Ingredients: Organic Rooibos Rosehip shells Rose petals Lavender Dried currants Dried elderberries Natural flavors CERTIFYING BODY: LACON-West Germany CERTIFICATE NUMBER: D-HH-HH-3-00436-BC REFERENCE NUMBER: SA14176/03-002C Information: The Romans first recognized the herb lavender: it was infused in their bath water and its name is derived from lava, meaning ‘to wash’. Lavender is grown extensively in Southern France, principally in Provence and if you are lucky enough to tour Provence you will find evidence of the Romans as there are many archaeological sites of Roman ruins. The story of Rooibos on the other hand starts around 1900 in South Africa’s beautiful Cedarberg region. It was the locals of the area who first discovered that the fine needle like leaves of the wild Aspalathus Linearis plant made a tasty aromatic tea and it was they who first harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Cedarburg’s micro climate and coarse sandy soil are perfectly suited to this unique species of plant. Unique plants around the world are often only found in certain areas and it is only in South Africa’s Cape Province that rooibos grows in its natural state. Today of course, rooibos is cultivated rather than collected from the wild and due to demand; plantations are starting up in other areas of South Africa. Rooibos is an herb that contains no caffeine and those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems. Rooibos seeds are planted in February and March and tended for 18 months after which they are harvested. Cut Rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma. 200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients: Nutrient Function in the Body per 200 ml Iron (Fe) Essential for transport of oxygen in the blood 0.07 mg Potassium (K) Assists certain metabolic functions 7.12 mg Calcium (Ca) Necessary for strong teeth and bones 1.09 mg Copper (Cu) Assists certain metabolic processes 0.07 mg Zinc (Zn) Necessary for normal growth and development of healthy skin 0.04 mg Magnesium (Mg) Assists a healthy nervous system and other metabolic processes 1.57 mg Fluoride (F) Necessary for strong teeth and bones 0.22 mg Manganese (Mn) Assists metabolic processes and bone growth and development 0.04 mg Sodium (Na) Necessary for fluid and acid-base balance 6.16 mg Hot tea brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of Rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 2-4 minutes. Pour into your cup, add milk and sugar to taste. Cold tea brewing Method: (to make 1 liter/quart): Place 5 teaspoons of Rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.

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Organic Peach Rooibos 1 oz

$2.50

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Description
ORGANIC PEACH ROOIBOS (HERBAL TEA - Rooibos means RED BUSH in Afrikaans) Country of Origin: South Africa Region: Cedarberg Shipping Port: Cape Town Grade: Super Fine Organic Altitude: 1500-2500 feet above sea level Manufacture Type: Fermentation turns the leaves from green to deep red and gives a slightly sweet note. Cup Characteristics: Sweet and sultry peach notes accentuated by the fruity apricot-like rooibos transporting you to peach haven. Infusion: Reddish orange to full color (depends on brewing time and quantity used) Ingredients: Organic Rooibos Marigold Petals Natural flavors CERTIFYING BODY: LACON-West Germany CERTIFICATE NUMBER: D-HH-HH-3-00436-BC REFERENCE NUMBER: SA14176/03-002C Information: Are you aware that it is said that peaches were first cultivated in China and that the peach had a mythical power in aiding immortality? The peach is a symbol of truth and purported to have great healing attributes. The story of Rooibos on the other hand starts around the turn of the century in South Africa’s beautiful Cedarberg region. It was the locals of the area who first discovered that the fine needle like leaves of the wild Aspalathus Linearis plant made a tasty aromatic tea and it was they who first harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Cedarburg’s micro climate and coarse sandy soil are perfectly suited to this unique species of plant. Unique plants around the world are often only found in certain areas and it is only in South Africa’s Cape Province that rooibos grows in its natural state. Today of course, rooibos is cultivated rather than collected from the wild and due to demand; plantations are starting up in other areas of South Africa. Rooibos is an herb that contains no caffeine and those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems. Rooibos seeds are planted in February and March and tended for 18 months after which they are harvested. Cut Rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma. 200 ml (about 7 ounces) of brewed Rooibos contains the following nutrients: Nutrient Function in the Body per 200 ml Iron (Fe) Essential for transport of oxygen in the blood 0.07 mg Potassium (K) Assists certain metabolic functions 7.12 mg Calcium (Ca) Necessary for strong teeth and bones 1.09 mg Copper (Cu) Assists certain metabolic processes 0.07 mg Zinc (Zn) Necessary for normal growth and development of healthy skin 0.04 mg Magnesium (Mg) Assists a healthy nervous system and other metabolic processes 1.57 mg Fluoride (F) Necessary for strong teeth and bones 0.22 mg Manganese (Mn) Assists metabolic processes and bone growth and development 0.04 mg Sodium (Na) Necessary for fluid and acid-base balance 6.16 mg Hot tea brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of Rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 2-4 minutes. Pour into your cup, add milk and sugar to taste. Cold tea brewing Method: (to make 1 liter/quart): Place 5 teaspoons of Rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.

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Organic Osmanthus Petals 1 oz

$5.00

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Description
Delicate and light peach-like flavor notes. A pinch of Osmanthus in a tea gives a springtime lift to the cup. ORGANIC OSMANTHUS PETALS (Organic Herbal Tea) Country of Origin: China Region: Anhui Province Shipping Port: Shanghai Altitude: 200 – 5000 ft. above sea level Manufacture Type: Traditional Grade: Wild grown Osmanthus flowers Cup Characteristics: Delicate and light peach-like flavor notes. A pinch of Osmanthus in a tea gives a springtime lift to the cup. Infusion: Sunny yellow bright Ingredients: Luxury organic osmanthus petals Organic Credentials: The Metropolitan Tea Company Ltd. Certified Organic by QMI Organic Inc. Certificate #: Information: Osmanthus flowers are native to China and have been cultivated for their pungent aroma and delicate flavor for centuries. If there is one thing to say about the tiny white blooms it is that they are incredibly beautiful. From the way the flowers blossom on old wood, helping to break down fallen trees in the cycle of life, to the ethereal fragrance that fills an autumn breeze, Osmanthus flowers are a thing of beauty. In Anhui province where this organic variety was grown their beauty has even become part of local folklore where they are associated with the autumn moon. Every August and September in Anhui, meteor showers comprised of multitudes of falling stars are commonly sighted in the vast skies above the province. Local old timers explain that the stars are representative of the shiny seeds Osmanthus flowers shed when they reproduce. The stars, or seeds, appear to be falling out of the moon, the craters of which are thought to depict an Osmanthus plant in full bloom. If you ever find yourself sitting at the top of the Lotus Peak, Anhui’s tallest mountain, looking up at the stars with the scent of Osmanthus swirling around you, you won’t find the ancient analogy so hard to believe. Well we can’t send you to Anhui to experience the heavenly sight for yourself. What we can do is encourage you to brew a pot of organic Osmanthus. As the tea passes your lips, close your eyes, and imagine you are there. The petals also make a wonderful addition to your custom blended teas. Mmm… Osmanthus… Beautiful. Hot Brewing Method: Use 1 heaping teaspoon per one cup of water and place this into your teapot (many successfully use a tea infuser when making herb tea). Pour boiling water into pot and let it steep for 5-7 minutes. Strain as you pour into your cup and savour one of nature’s best offerings! Cold Brewing Method: Do Not Pour Hot Liquid directly into a Glass Pitcher FOR ONE PITCHER - Put 6 teaspoons into a 5-6 cup teapot. Pour boiling water into the pot and let it steep for 5-7 minutes. Strain and pour gently into your pitcher. If you wish, you can add ice into the pitcher or pour over ice into a tall glass. For a terrific taste add some honey, cinnamon and slices of half an orange. LE0807

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Organic Khartoum Hibiscus Herbal 1 oz

$2.00

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Description
ORGANIC KHARTOUM HIBISCUS
(Organic Herbal tea)
Country of Origin: Sudan
Region: Nile River, Khartoum
Shipping Port: Alexandria
Grade: First Grade
Altitude: Up to 500 ft.
Manufacture Type: Traditional, Sundried
Cup Characteristics: A lovely deep red infusion similar to pomegranate but with a ‘pucker power’ taste similar to
lemonade. Hibiscus is tangy and full of natural Vitamin C.
Infusion: Bright burgundy red.
Ingredients: Luxury organic hibiscus
Organic Credentials: The Metropolitan Tea Company Ltd.
Certified Organic by QMI Organic Inc.
Certificate #: 150 - 2008
Information:
It may surprise you to learn that the people of Khartoum, in fact most people in the Sudan (Khartoum is the capital of that
country) are among the most hospitable anywhere on Earth. Unfortunately, the Sudanese political climate makes securing
a tourist visa a long and arduous affair. The many hours spent in lineups, talking to officials and opening your wallet mean
that incredibly few tourists ever get into the country. The lucky, or should we say hardy few, who make it in, describe a
land spread out over desserts, forests and mountains populated by an incredibly friendly people. The country is vast.
Sudan is the largest country in Africa, the world’s largest Arab country and the 10th largest country overall in the world.
No matter which corner you venture into, the inevitable invitation to visit the homes of the Sudanese mean that you will be
sitting down to a piping hot cup of caffeine-free Karkadeyh (red), a delicious tea made of dried hibiscus.
Hibiscus has long been grown as a minor cash crop in the Sudan. The flower is resistant to drought, easy to grow and as
such provides an income for many Sudanese women who tend small plots to supplement their family income. By the end
of the 20th century, finished hibiscus production topped more than 23,000 tons annually. That’s a whole lot of Karkadeyh.
Because the crop is so hardy, (like Sudanese tourists!), it grows very well organically. The flowers are harvested, dried and
then transported to the markets of Khartoum, where it is packed and marketed for export.
We’re very pleased to offer this special product from the farmlands of Sudan. Excellent either as a blending component in
custom herbals or brewed on its own, this organic hibiscus is among the finest available in the world. As a stand-alone tea,
the taste is sweet, honey-ish and incredibly fresh. Blended in with other herbals, green or black teas, hibiscus imparts an
added layer of tart astringency and floral character. We recommend experimenting. Enjoy!
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into a
teapot. Fill with boiled water. Cover and let steep for 3-7 minutes according to taste (the longer it steeps the stronger the
tea).
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1
1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the
tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to
taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over
ice and diluted with cold water].

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Organic Honeybush 1 oz

$2.50

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Description
ORGANIC HONEYBUSH (Caffeine Free Herb Tea) Country of Origin: South Africa Cup Characteristics: Honey notes with touches of apricot. Full bodied with toasty ntoes and a jammy finish Infusion: Light yellow orange and very clean liquor Ingredients: 100% pure honeybush CERTIFYING BODY: LACON - Germany CERTIFICATE NUMBER: D-HH-3-00436-BCD REFERENCE NUMBER: SA11505 / 00-026C Information: Honeybush is bush that is indigenous to South Africa. It was back in the 1700’s that the local inhabitants realized that the flowers, stems and leaves from this plant could be used to make a drink that had a pleasant taste with honey-like flavor. The tea has been called Boertee (Boer being the names of Dutch settlers, tee being Dutch for tea), Bossietee (Bos being Dutch for bush) or Bergtee (Berg coming from the Dutch word Beerge for hill - honeybush was picked in the hills) Currently, harvesting of the honeybush tea is from natural populations – meaning it is harvested from plants that grow wild on the plains and in the hills. There are now the beginnings of cultivate plantations since demand for this product has increased significantly in the past few years. Harvesting is usually done during the flowering period. It is a difficult task as the plants are scattered throughout hilly regions in fairly remote areas. Generally the plant is cut right down to the ground. The remaining roots however, do not die and within 2 years they have grown into harvestable size again, quite often nearly twice the size of the originally bush. It is desirable to cut the bush at least every 3 years as old mature bush yield a coarse and harsh tasting product. Following the cutting and chopping, the product is fermented. The fermentation time of 24-36 hours is fairly long compared to tea which can ferment in less than 1 hour. Following fermentation, the product is often naturally dried in the sun, even though mechanical dryers are becoming more popular. Honeybush is said to have many health properties such as: Nutrient Function in the body Mg/240 ml (about 8.4 oz) serving Iron (Fe) Essential for the transport of oxygen in the blood 0.3 mg Potassium (K) Necessary for metabolic processes 0.1 mg Calcium (Ca) Necessary for strong teeth and bones 0.1 mg Copper (Cu) Necessary for different metabolic processes 0.003 mg Zinc (Zn) Necessary for normal growth and development and healthy skin 0.015 mg Magnesium (Mg) Necessary for healthy nervous system and other metabolic processes 0.002 mg Manganese (Mn) Necessary for metabolic processes and health bone growth 0.11 mg Sodium (Na) Necessary for fluid and acid-base balance 1.5 mg ** Research by the Department of Chemistry of the University of the Orange Free State Hot tea brewing method: Place 1 to 1.5 tsp. of Honeybush per cup into the teapot. Pour boiling water into pot and let it steep for 5-7 minutes (or longer - the longer the steeping time to more intense the flavor becomes). Pour into a cup and add sugar to taste. Normally consumed with milk and sugar but to enjoy the delicate unique flavors no sugar or milk should be added. Cold tea brewing method: Do Not Pour Hot Liquid directly into a Glass Pitcher. (makes 1 quart/liter)- Put 12-15 teaspoons of Honeybush into a heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5-7 minutes or longer. Quarter fill a serving pitcher with cold water. Pour the tea into the pitcher straining the ingredients. Add ice and top-up with cold water. Garnish and sweeten to taste. Note: Honeybush blends well with various fruit juices.

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