The range of teas available is just as varied and colourful as the herb gardens themselves. There is hardly any other segment where the selection is so varied, from local to exotic and widely available to specifically selected. A distinction is made between those produced from just one plant and those where a range of ingredients are harmoniously blended to form a composition. The most popular teas include:
Peppermint (mint tea) – aromatic and very popular. The plant’s essential oil contains menthol and gives the drink its refreshing taste. Cool down on a summer’s day with a chilled peppermint tea garnished with lemon and sugar to suit your tastes.
Camomile - Europe’s brilliant yellow classic. The drink is made with the flowers and stems of true camomile. It is drunk on its own or alternatively with added fruits or spices.
Fennel tea – A favourite as far back as Ancient Egypt and Greece. A distinction is made between the fruits of herb fennel and Florence fennel. Their essential oils produce the typical, sweet flavour. Fennel tea is just as aromatic when cold as it is when hot.
Lime blossom tea – comforting reminder of summer. The blossom leaves are collected from June to August. The tea can be enjoyed at any time of the year – most popularly hot during the winter months and chilled as a thirst quencher on sunny days, also sweetened with honey.
Aniseed – or caraway. This herb has been famed for its aromatic infusions for many millennia. The smaller the seeds, the stronger the flavour in the teacup.
Organic Vervenia - Verbena (vervain), lemon balm, lemon myrtle
Herbal Garden - Lemongrass, Nana mint, rooibos, fennel, blueberries, camomile, liquorice root
Herbal Berry - Hibiscus blooms, camomile flowers, elderflowers and cactus flowers, lemongrass, Nana mint, liquorice root, ginger, blackcurrants (flavouring)
Relax Ayurvital - Apple, rooibos, cinnamon, ginger, orange peel, hawthorn, St John’s wort, camomile, aniseed, valerian root, coriander, cardamom
Alp Herbs Swiss Style - Silver lime blossoms, lemon balm, verbena, apple mint, gentian root
Wellness Herbal Harmonizer Vertulcy - Tulsi, verbena, rooibos, bean shells, stinging nettle leaves, willow herb, sea buckthorn berries, rose hip cases, rock rose, natural orange flavouring, sunflower leaves
Fennel-Aniseed-Caraway – one of the most popular blends and the perfect choice for almost any situation.
Yogi Tea - (Ayurvedic herb and spice blends) Organic Black Chai, Organic Classic Cinnamon, Organic Heavenly Happiness Tea
Organic TeaSpa Ayurviva = Energy - Ginger, lemongrass, rooibos, apple pieces, verbena, black pepper, cinnamon bark, camomile, sunflower and mallow blossoms, apple and cinnamon flavouring
Organic TeaSpa Magica = Rooibos, stinging nettle leaves, apple pieces, sunflower petals, apple and quince flavouring
Organic TeaSpa Harmonia = Relax - Birch, ginkgo and stinging nettle leaves, lemongrass, bean shells, mistletoe and St John’s wort, lemon flavouring
(For example stinging nettle, dandelion, lemon balm, sage)
(For example camomile, lavender, hibiscus, mallow)
(For example, fennel, aniseed, juniper)
(For example birch, oak, cinnamon, Lapacho)
(For example valerian, ginseng, lovage)
The plants used for herbal teas grow on almost all continents and usually over small areas. Germany has a wide range of herb farms and regions where herbs such as lemon balm and mint are cultivated. As a result, there are a large number of regional specialities which are particularly popular in their respective cultivation country.
Boiling water, a sufficiently large vessel and a little time: when making herbal tea, you should always start in plenty of time, as the majority of blends work best with infusion times of up to ten minutes. As a general rule of thumb, one heaped teaspoon of dry herbs or one teabag should be used per cup. The water used should be fresh and contain as little lime as possible.
It is important to use boiling water when making herbal teas and fruit teas as they are natural products which contain a natural flora of microorganisms. After infusing in the pot, the drink can also be transferred to another pot through a fine sieve or poured directly into the cup.
The teas and blends are best stored in a cool, dry place, ideally in a dark, airtight container. As far as possible, the temperature should be constantly cool. Herbal teas should not be stored alongside coffee or spices and those with a mild, delicate fragrance should not be stored alongside their more aromatic cousins.
Generally speaking, herbal teas can be kept for at least one year and up to three years when stored correctly. Flavoured herbal teas should be consumed within two years at the latest and always as quickly as possible once the package is open. The fresher the teas, the more intense their flavours.
Learn more about fruit tea