Coffeeleaf-Tea

The origins of this hot beverage lie in the coffee-producing countries themselves. Traditionally, this tea comes from Ethiopia, South Sudan, West Sumatra, Jamaica, Yemen, India and Java. There, the coffee leaves were brewed fresh, after drying or after heating in a pan.

It is only since the EU's approval under the Novel Food Regulation of 1 July 2020 (EU2020/917) that the tea can now also be offered here in Europe. We source our coffee leaf tea from Badra Estates in India and, after years of improving the processing, now have a product that offers a honey-like, floral taste. We use leaves of the Old Paradenia variety for our coffee leaf tea. The sweetness and mouthfeel of this variety are particularly distinctive.

The CTC (crush, tear, curl) processing of the leaves and the associated extracellular maturation give the coffee leaf tea its unique flavour and richness. Due to the high potash content in the leaves, the caffeine is absorbed more slowly and evenly in the duodenum than in a cup of coffee, which means that the stimulating effect of the drink lasts longer.

Recommended preparation:

European preparation (single infusion)
2g to 0.2 l hot water
4 minutes steeping time

Asian preparation (for multiple infusions)
10g to 0.2 l hot water
1 minute steeping time