Beetroot Blend – Fruit Infusion

Brew & Taste

The harmonious interplay of sweet carrots, raisins and strawberries is wonderfully complemented by beetroot bits. Apple brings a fresh element and pieces of vanilla add a very appealing undertone. This tea is simply wonderful as is and there's really no need to sweeten it at all. It's an appetizing red color.

It tastes very good warm, but if you prefer cold drinks, fill a glass with ice, pour lukewarm tea over it and garnish the result with fresh strawberries and mint. The result will be staggeringly delicious and refreshing.

Origins

You could easily grow the ingredients for Beetroot Blend yourself. Except for vanilla, for which you'd have to go to Madagascar or Indonesia. We took a slightly different approach to blending this tea: we bought the ingredients from a verified European supplier who sourced, processed, freeze-dried, weighed and packaged them all nicely. They even had each batch tested for heavy metals and other harmful substances. Everything turned out fine, so we grabbed the produce and combined, tried and revised until we came up with this magical fruit blend.

Because the fruits and vegetables are freeze-dried, they retain up to 90% of all their vitamins and antioxidants. Plus, they look, smell and taste like fresh.

Apples, carrots and beetroot need no introduction. Everyone knows strawberries, too. Perhaps we could stop at vanilla, which is more than interesting to grow.

Vanilla is one of the most famous spices, originally from Mexico. It is little known that the vanilla bean grows on an orchid of the vanilla genus. The ancient Toltecs used vanilla to flavor food, but also as a medicine. It was introduced to Europe in the 16th century and immediately became popular.

Vine plants, which can reach several dozen meters in nature, bear fruit in their third year. In their natural environment, pollination by bees of the genus Melipona and some species of hummingbirds is essential for the formation of the fruit. This is why vanilla was extremely rare and expensive until 1841, when Mexico was its only producer. In 1841, scientists discovered a way to artificially pollinate vanilla flowers. Plants were planted in Madagascar, Réunion, Tahiti, Ceylon, the Seychelles and Indonesia. After harvesting, the yellow capsules are either scalded with boiling water, exposed to the sun, steamed under tarpaulins, dried in partial shade and finally allowed to ripen for 8 months, or they are alternately dried in the sun and steamed in partial shade, which is followed by ripening.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.