Rose meets Mint

Green tea: oxidation of the leaf is halted right after picking, so it keeps a fresh, vegetal character and a pale infusion.

Ingredients: rose petals and mint. In the cup this reads as a perfumed floral note and a cooling freshness. The aromatic and fruit components are laid over the tea base rather than replacing it: the tea character remains dominant in the cup.

Green tea contains a moderate amount of caffeine: it lifts you more gently than coffee and without the sharp drop afterwards.

Preparation: 12–15 g per litre, 2–3 minutes, water at 80 °C. Green leaf does not tolerate boiling water: at 100 °C it turns bitter and loses its sweetish note. Bring the water to the boil and let it cool for three or four minutes.

The proportions are a starting point, not a rule: adjust them by up to 20 % to suit your water and your taste.

In retail it is an everyday purchase; in hospitality it is valued because it can be served both in a pot and cold. The one requirement for staff: do not use boiling water.

Storage: in a tightly sealed opaque container, away from light, moisture and strong odours. Tea readily absorbs foreign aromas, so it should not be kept next to spices or coffee.

Packaging: sold loose, the price is given per 100 g. Alveus supplier code — 82402.

The supplier is Alveus (Germany), one of Europe’s largest tea houses. Packing and dispatch from the Verdamare warehouse.