Passionate, inspiring, vivacious.
You have a burning passion for what you do. And sometimes you need to feed your fire and fan the flames from different directions. Let yourself be inspired by the flavour of this tea! The exciting blend of mate, guarana and black tea inspires with fruity companions such as cranberry and hibiscus. A colourful firework for the senses that ignites your passion afresh each day!
The tea for everyone with good intentions.
Stand comfortably and straight with feet slightly apart. Stretch your arms high above your head, preferably touching your ears, and your hands clasped. Inhale through the nose. Keeping your arms stretched up high, hunker down into a squat (crow pose) on the exhale, with your feet firmly on the ground and balanced. Instantly on the inhale come back up to standing with a straight spine and your head upright and facing forward. Breathing strongly through your nose, continue this exercise for 3 minutes and enjoy the new energy that you may gain.
The region of the same name in northern India is where the famous Assam tea thrives. It is exclusively picked by hand and has a soft, malty-sweet character. Its powerful-exotic taste makes it one of the most frequently consumed types of tea in the world.
The cranberry belongs to the heather family and is indispensable for every Thanksgiving menu in the USA. Yet, the red radiant berries are also found increasingly in the cuisine of many different countries. They taste tart-sour and pleasantly fruity.
The mate bush is also called “the green gold of the Indios”. It grows in South America and belongs to genus of ilex. Green mate is used to describe the finest form of processing in which the smoky-earthy and fruity-sweet tasting harvest is fermented for about one month.
Hibiscus, which is sometimes given other names such as the rose mallow, originally came from the tropics. In addition to its beauty, it is now also valued for its pleasantly fruity, sweet-sourish tasting flowers. Thanks to its conspicuously large flowers, it can now be found in many European gardens.
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 minutes.
250 ml 100°C