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FRUIT & HERBALS
Herbal and fruit tea infusions are Nature's gift for your enjoyment and well-being. People have long appreciated the beneficial effects of the various ingredients that have been passed down over the centuries in tea recipes and blends.
Refreshing and caffeine-free, these drinks are a hit with young and old alike. Not to be confused with fruit-flavoured black or green teas, fruit and herbal teas don't contain tealeaves. They are infusions made from flowers, herbs, fruits and spices. They are packaged and brewed like real tea, but give you an array of delicate, subtle flavours and aromas.
Our ancestors valued herbal and fruit teas for their medicinal properties. They used them successfully to remedy all kinds of ills, from colds to upset stomachs. And, because some teas also tasted good, they became popular as healthy treats and a welcome alternative to other thirst-quenchers. Read on to find out about some of the huge range of plants that can be used to make delicious, healthy teas:
HERBAL TEA
Peppermint. The botanical name for peppermint is Mentha [x] piperita. The guidelines for tea and tea-like products demand that it must contain at least 0.6% ethereal oils. Only Mentha [x] piperita is approved for use in peppermint tea in
and not other species such as Mentha spicata (spearmint). Mitcham mint, the type used by Teekanne, is the best quality. Working on its own test farm next to Chiemsee lake in
, Teekanne has been experimenting on ways of improving the cultivation and quality of peppermint for years. Peppermint is grown in eastern and southern Europe, and the
. To avoid oxidisation the leaves are dried after harvesting. This must be done gently to retain as much oil as possible. Finely cut leaf grades are mainly used for tea.
Peppermint stimulates the activity of the stomach and has a relaxing effect on digestive problems and wind. Inhaling the steam from peppermint tea eases your symptoms if you have a cold.
Camomile. Matricaria recutita L is the botanical name of this plant. To comply with the guidelines for tea and tea-like products, it must contain at least 0.2% essential oils. Camomile is grown in ,
and in southern and eastern Europe. Usually the flowers are dried in the open air after harvesting. Camomile tea is as a rule made with finely chopped flowers. Here's a tip - combine camomile with peppermint tea for a much stronger flavour. Camomile has muscle-relaxing, wound-healing and anti-inflammatory properties. It calms both gastrointestinal upsets and inflammations of the upper respiratory tract. Taken externally, camomile is popular for bathing, inhaling and rinsing to relieve inflammations of the skin and mucous membranes.
Fennel. The botanical name is Foeniculum vulgare. The guidelines for tea and tea-like products demand that it contains at least 1.0% essential oils. Fennel is cultivated in central, southern and eastern Europe as well as in Asia and parts of
Africa . We use only the fruits to make our tea. Fennel calms the digestive tract and eases cramps, nausea, wind and stomach-ache. It also helps thin the mucous if your upper respiratory tract is inflamed.
Nettle. Known to botanists as Urtica dioica L, nettle is cultivated mainly in central and eastern
Europe , although much of the nettle we use grows wild. Tea is made above all with the dried, finely cut leaf grades.
The main effect of nettle tea is to remove unwanted fluid. Therefore it's recommended as part of slimming diets. Nettle is also used to support treatment for rheumatic diseases.
Lime tree blossom. Lime tree blossom is harvested in Europe and
. The dried, finely chopped blossoms and top leaves of Tilia cordata and Tilia platyphyllos (mock privet and silver linden) are used for tea. Harvesting the sweet-scented blossoms is very labour-intensive, because each one has to be picked individually by hand. Drunk hot, lime tree blossom tea encourages sweating, which helps against colds and flu. It's also recommended for cramps, coughs, colds and stuffy noses. Furthermore, lime tree blossom is said to help against nervousness and sleeplessness
Red bush. The botanical name for the Red bush or "Rooibos" shrub is Asphalatus linearis. There has been a recent surge in popularity of red bush, which grows in
. Like black tea, red bush tea is made mainly from the oxidised young shoots and leaves of this shrub.
Red bush tea contains no caffeine, is easy on the stomach and contains small quantities of various minerals as well as vitamin C. It has been
's national beverage for centuries, where many drink it like Europeans drink coffee - with milk and sugar. Fans claim it has many healthy properties. Also very popular are flavoured red bush teas.
Other herbs and spices often used for tea:
Balm, verbena, lemon grass, blackberry leaves, cinnamon, cloves, ginger etc
FRUIT TEA
The rule of thumb for fruit teas is that they almost always contain one of three ingredients that form the basic mix: dried apple, hibiscus flowers and rosehips. Often an aroma substance is added to round off the flavour.
Hibiscus. Otherwise known as Hibiscus sabdariffa L, hibiscus is mainly grown in , , and
. The red outer chalices of the flower are usually dried, coarsely broken or finely chopped for fruit tea blends. Used on its own, it is also known as mallow tea. Harvesters pick the fragile flowers by hand, then they are dried immediately to preserve their valuable aroma. Typical for hibiscus tea is its dark red colour. The slightly bitter, fruity taste makes it an ideal pick-me-up
Rosehip. The Latin name for rosehip is Rosae pseudofructus. It is grown in sunny areas of southern and eastern Europe, Asia and
South America . Rosehip contains more vitamin C than citrus fruits and have to be separated from the hair and seeds in a complex mechanical process. Tea is made from the dried, coarsely broken or finely chopped rosehip peel. The seeds or pips are the real fruits, which is why rosehips are termed false fruits.
Rosehip peel is often added to fruit tea blends to give them a fully-rounded flavour. Rosehip tea, on the other hand, gets a delicious hint of sourness from added hibiscus blossom.
Apple. The botanical name for apples is Malus sylvestris. They are harvested all around the world. Tea blenders use unpeeled, dried, roughly or finely chopped apple pieces, also from wild apples.
Citrus pee. Citrus peel comes from the Middle East and Africa as well as from the
Caribbean and is used dried.
The citrus peel included in fruit teas often comes from oranges or lemons. It is added to the tea blends roughly or finely chopped to give them a delicious fresh, aromatic taste. Peel used in teas always comes from untreated fruit.
Other fruits used in tea blends include:
Chokeberries, elderberries, blackcurrants, raspberries, strawberries, blackberries, cherries, apricots, etc. They are dried and finely or roughly chopped before being added to the tea blend.
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