CITRUS CHAI Rooibos Tea 50g, tea bags

Rooibos with citrus chai

Carmién Citrus Chai is a tasty combination of rooibos and a slightly spicy chai blend. Attractively packaged in beautiful pyramid teabags, the calendula petals give the tea a beautiful yellow colour.

An excellent tea to serve with wine and food.

Carmién Tea runs one of the larger rooibos farms in South Africa and harvested around 2200 t in 2020.

Since 1998, the Rooibos produced has been packaged under its own brand name into high-quality Rooibos tea products and supplied directly to retailers in South Africa.

Carmién Tea ensures the best quality organic and conventional rooibos from first-class growing areas such as Piekenierskloof, Nieuwoudville, Wupperthal and Gifberg.

The Carmién Rooibos range is available in organic (organic) and/or regular (conventional) products and is produced according to Fairtrade principles.

HOT INFUSED TEA

Use 1 tea bag for approx. 250-300 ml for an infusion and brew the tea bag with boiling water in a cup or teapot. Let the rooibos tea blend steep for 5-10 minutes, depending on the intensity of taste you want.

Depending on your taste preferences, you can add a little milk, honey or sugar or a fresh lemon slice to the infused rooibos tea mixture.

The best drinking temperature is 60° C, but rooibos tea is always a delicious drink when chilled or drunk as an iced tea.

COLD INFUSED TEA

Put 2 tea bags and approx. 250-300 ml of cold water in a jug, water bottle or travel mug and let the tea bags steep for at least 10 minutes. You can also leave the tea bags in the tea water until drinking.

For a stronger overnight infusion, leave the tea bags in the infusion and/or add additional tea bags.

Store refrigerated and consume within 24 hours.

Optional serving suggestions:

Add fruit juice or honey/sugar if you prefer a sweeter iced tea. Garnish with mint and/or a fresh lemon wedge.

What is the effect of marigold tea (calendula)?

Because of their anti-inflammatory, wound-healing, decongestant and antimicrobial effects, the flowers of the marigold can be used internally to treat inflammation of the oral mucosa, gingivitis, sore throat and gastric and intestinal ulcers, and externally to soothe injuries and ulcers.

The pharmaceutically significant anti-inflammatory components of the flowers are flavonoids, especially quercetin and isorhamnetin glycosides, the concentration of which is up to 1%.

Triterpene saponins are represented with 2 to 10%, carotenoids with up to 3% and polysaccharides with around 15%.

Essential oils are only slightly represented at 0.2 to 0.3%, they mainly consist of sesquiterpenes such as cadinol and ionone.

In this mixture, the blossoms of the marigold are added to the tea as a decorative drug in order to give the tea an appealingly beautiful color appearance.

• Rooibos 61%
• Green honeybush 9%
• Cinnamon 9%
• Masala chai mix 9.8% (cinnamon 3.8%, cardamom 1.5%, turmeric 1.5%, ginger 1.5%, clove 1.5%, black pepper)
• Calendula (marigold) 3.5%
• Dried orange peel 2%
• Safflower 1%
• Lemongrass 1%
• Rosehip shells 1%
• Chamomile flowers
• Black pepper with vanilla flavor