Stimulating mate combined with green tea and spicy schisandra berry conveys a feeling of satisfaction in stressful times when eating is out of the question. The addition of fruity lemon, refreshing spearmint, lemon myrtle and a hint of tarragon makes this tea taste simply delicious. The essence of this tea is: ‘Endurance and resilience’.
green tea*, lemon grass*, spearmint*, lemon myrtle*, schisandra berries*, green mate*, tarragon*, citrus extract*, stevia*
* Certified organic
Sencha, the green tea that we like to use, is also described as the ‘green tea of royalty’. It combines the positive characteristics of green tea leaves, creating a well-balanced taste with its fresh, distinctive flavour.
‘Indian green gold’, as the maté shrub is known, grows in South America and belongs to the holly family. Yerba maté is characterised by the special process in which the smokey, fruity-sweet flavour of the crops are fermented for around one month.
Even today we are still not certain where lemons, which belong to the rutaceous plant family, originate from. Its origins are thought to be in northern India, however it has been cultivated worldwide for thousands of years due to its high nutritious content and refreshingly sweet flavour. In addition to vitamin C, the fruit of the lemon tree is rich in phosphorus and pectin.
In Southeast Asia, this aromatic herb and medicinal plant is also known by the name ‘fever grass’. It contains essential oils and has a powerful, fresh citrus flavour. It is still unknown where this plant that belongs to the sweetgrass family, and is mainly used in Asian cuisine, originates from.
Spearmint is one of the most popular types of mint, which no kitchen or garden can do without. The plant belongs to the labiate family and grows up to half a metre tall. It has a refreshingly fruity, extremely aromatic flavour.
Lemon myrtle grows almost exclusively in the Australian state of Queensland. The Aborigines discovered their significance as a medicinal plant long ago, and picked the intensively scented leaves to make tea and oil. Lemon myrtle has a powerful citrus taste and contains important essential oils.
In China this Asian medicinal plant is also called ‘Wu Wie Zi’, meaning ‘berries of five flavours’. It tastes sweet, sour, salty, bitter and spicy all at the same time, and contains numerous vitamins as well as important minerals. Schisandra berries have been used in traditional Chinese medicine (TCM) for thousands of years.
Tarragon is popular not only in French and Italian cuisine; its fine, spicy, bittersweet aroma has also been extremely popular in tea for many thousands of years. The plant, which originates from the Far East, belongs to the daisy family and contains plenty of vitamin C.
Stevia originally comes from Paraguay and belongs to the daisy family. The leaves of this medicinal plant, which are also called ‘Süßkraut’ (sweet herb) in German, contain more than 100 herbal substances, including flavonoids and terpenes. Stevia tastes intensively sweet and slightly bitter, and contains sweetening properties that are much stronger than commercial sugar.
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 minutes.