Benifuuki Green Tea
Benifuuki is a special type of green tea with a uniquely high catechin content. The Benifuuki cultivar, a cross between Assamica and Sinensis varieties, contains not only top levels of EGCG and ECG but also the rare methylated catechins EGCG3''Me / -4''Me – which are found in significant amounts only in Benifuuki. Its flavour is elegantly bitter, complemented by a floral sweetness and a characteristic black tea-like note.
Cistus incanus
Cistus incanus is a member of the rock rose family. The plant is predominantly found in southern Europe, where there is copious sunlight. This plant is considered one of the most polyphenol-rich in the world. Cistus can grow up to one metre tall and prefers chalky soil and silicate rocks. The plant folds its leaves in during the hot summer months when waiting for rain, and in the springtime it blooms, bearing delicate pink flowers.
Sage
Common sage (Salvia officinalis) is a perennial herb native to the Mediterranean and Middle East beloved for its culinary, medicinal and ornamental uses. Its scientific name derives from the Latin salvare meaning "to save" or "to be in good health", and it has been cultivated for centuries for its aromatic leaves and purported health benefits. The plant belongs to the mint family (Lamiaceae), has soft grey-green leaves, and produces lavender blue flowers.
Greek Mountain Tea
Greek mountain tea (Sideritis scardica) is naturally rich in antioxidants like anthocyanins. Celebrated since ancient times, Hippocrates praised this herbal tea for its medicinal properties as early as the 5th century BC. The genus name Sideritis is an ancient botanical term for various members of the mint family and derives from the Greek word sideros, meaning “iron."
Camomile
Camomile (Matricaria chamomilla L.) has been a trusted part of herbal tradition for thousands of years, with the flowers being the primary part used in herbal medicine. In ancient Egypt, camomile was held among the most revered herbs and considered to be sacred. Its delicate blossoms contain a valuable combination of plant compounds, long appreciated for their versatility and gentle effectiveness.
Hyssop
Hyssop (Hyssopus officinalis) is a perennial plant from the mint family (Lamiaceae). Its vibrant blue-violet flower clusters, which bloom from June to September, are highly attractive to bees. The species Hyssopus officinalis is native to southern and eastern Europe, western Asia, and northern Africa. In Central Europe, hyssop has been cultivated as a culinary and medicinal herb since the early Middle Ages, and even the abbess Hildegard of Bingen mentioned it several times in her writings.
Ginger
Ginger originated in Southeast Asia, with India and China being the primary centers of its ancient cultivation. In the ginger family Zingiberaceae, there are about 1,600 species of ginger. The plant can grow between 50 and 100 centimetres tall, developing thick stems and long, reed-like leaves. Its flowering shoot emerges from the aromatic root and can reach up to 25 centimetres in length, bearing striking blossoms in shades of yellow-red to deep violet. Common ginger, botanically known as Zingiber officinale, is the variety typically sold in grocery stores worldwide and used for both culinary and medicinal purposes.
Elderflower
Elder (Sambucus nigra) fills the air with its fragrant blossoms from May to July. It often grows in close proximity to human habitation, nestling against house walls and garden fences. By late summer to autumn, its blossoms ripen into deep, dark berries. From the ancient Egyptians to the Celtic tribes, many cultures around the world and across time have prized elderflowers and elderberries for their beneficial properties.
Thyme
Since ancient times, thyme (Thymus vulgaris) has been valued for its revitalising and strengthening properties. In the Middle Ages, a sprig of thyme was considered a symbol of courage and strength. Thyme was often burned as incense in ceremonies to honour the gods. In traditional herbal practice, thyme has been used for a wide range of applications and remains popular to this day, especially as a fragrant, aromatic herb in Mediterranean cuisine.
