Chamomile Infusion

This infusion is the result of a blend of ingredients such as orange, rosehip and hibiscus, together with a touch of lemongrass, creating a perfect citrus balance that delivers a pleasant and invigorating sensation on the palate.

Ingredients: 50% hibiscus, rosehip, 15% orange peel, lemongrass, natural orange flavouring, natural lemon flavouring.

Country of origin: European Union.

Preparation method: 2 g per cup, infuse for 5–6 minutes at 95°C.

100 g tin.

Fresh, fruity, invigorating and with an exceptionally sweet flavour, yet with subtle citrus notes, this is our Forest Fruits infusion. A classic blend of hibiscus, rosehip, blueberries, blackberry, strawberry and more, naturally rich in antioxidants, as well as vitamins and beneficial compounds for your wellbeing.

Ingredients: 50% dried apple, 23% hibiscus, 10% rosehip, 8% juniper berries, forest fruit flavouring, rose petals, 1% strawberry, 1% blackberry.

Country of origin: Turkey.

Preparation method: 2 g per cup, infuse for 5–6 minutes at 95°C.

100 g tin.

Hibiscus, apple, pineapple, coconut, rosehip, orange peel and lemon peel are just some of its ingredients. A special infusion that is nourishing, revitalising and rich in antioxidants, it captivates with its flavour and aroma. This blend also helps provide your body with essential vitamins and minerals, helping to reduce tiredness and fatigue.

Ingredients: 40% hibiscus, dried apple, 8% candied pineapple, 8% dried coconut chips, rosehip, lemon peel, orange peel, pineapple flavouring, rose petals, coconut flavouring.

Country of origin: Turkey.

Preparation method: 2 g per cup, infuse for 5–6 minutes at 95°C.

100 g tin.

Peppermint infusion is a plant with a strong, penetrating aroma that helps relax both mind and body, particularly relieving stomach discomfort. It has digestive, expectorant and calming properties. With its refreshing and balanced flavour, peppermint infusion is especially enjoyable.

Ingredients: 80% mint, 20% pennyroyal.

Country of origin: Serbia / Bulgaria.

Preparation method: 2 g per cup, infuse for 5–6 minutes at 95°C.

45 g tin.

Rooibos blended with lemon, cinnamon, lemongrass, and lemon and cinnamon flavouring, delivering a clean, refreshing, spicy and citrus profile. The best way to reinvent a classic spice experience.

Ingredients: 88% rooibos, lemongrass, 5% lemon peel, 3% cinnamon, 2% natural lemon flavouring, cinnamon flavouring.

Country of origin: South Africa.

Preparation method: 2 g per cup, infuse for 5–6 minutes at 95°C.

100 g tin.

A classic combination of tea and fruit. Its flavour, aroma and freshness make this infusion a naturally relaxing drink with many benefits for the body. Lightly sweet and naturally caffeine-free.

Ingredients: 82% rooibos, 5% rosehip, 5% hibiscus, forest fruits flavouring, 2% strawberry, 2% blackberry, cornflower petals.

Country of origin: South Africa.

Preparation method: 2 g per cup, infuse for 5–6 minutes at 95°C.

100 g tin.

The tasty blend of herbs in this infusion delivers a pleasant, fresh citrus aroma, ideal for helping soothe colds, congestion and flu symptoms. Thanks to the natural properties of rooibos, it is a balsamic, relaxing, refreshing infusion that helps soothe the throat.

Ingredients: 80% rooibos, 12% lemon peel, sunflower petals, natural lemon flavouring, 1% honey flavouring.

Country of origin: South Africa.

Preparation method: 2 g per cup, infuse for 5–6 minutes at 95°C.

100 g tin.

Fresh and fruity, perfect for preparing as an iced tea. Rich in vitamins and antioxidants.

Ingredients: 40% hibiscus, rosehip, elderberries and rose petals.

Country of origin: Spain.

Preparation method: 2 g per cup. Infuse for 2 minutes at 70°C.

100 g tin.

The perfect gift for Valentine’s Day. An infusion full of passion, love and uplifting sensations. Ideal for gifting to your partner and enjoying a special moment together with a comforting drink.

Ingredients: 50% dried apple, 23% hibiscus, 10% rosehip, 8% juniper berries, forest fruits flavouring, rose petals, strawberry and blackberry.

Country of origin: Spain.

Preparation method: Infuse 2 g per cup (250 ml) in water at 95°C for 5–8 minutes.

100 g tin.