Baies et herbes de haie
This collection gathers deeply coloured teas, berries and botanicals that are popular in the kitchen and the teapot. It includes green and white teas, hibiscus, dried berries such as goji and elderberry, and cacao, grouped here as a set of richly flavoured ingredients.
Flavours span the range from grassy green tea and tart hibiscus to sweet-sharp berries and bittersweet cacao. Some items are loose leaf for brewing, others are dried whole or milled into powder for mixing. This makes the collection easy to draw on whether you are steeping a pot, blending a drink or baking.
Green and white teas are best brewed below boiling, around eighty degrees, for two to three minutes. Hibiscus and dried berries steep well in hotter water for a deeper colour. Berries and powders are also stirred into smoothies, porridge and desserts. Store teas and dried fruit separately in sealed jars, cool and dark.
Frequently asked questions
How do I brew the green and white teas?
Use water just below boiling, around eighty degrees, and steep for two to three minutes so the leaves stay smooth rather than bitter.
How are the berries and powders used?
Dried berries and powders are commonly stirred into smoothies, porridge, yoghurt and desserts, or steeped in hot water for a deeply coloured cup.
Which items contain caffeine?
Green and white teas naturally contain caffeine. Hibiscus, dried berries and the fruit powders are caffeine-free; cacao contains a small amount.
How should I store them?
Keep teas and dried fruit in separate sealed jars, cool and dark, so their aromas and colours last.
