Hälssen & Lyon Tea Catalogue - Catalog - Page 53
M AT E
Mate, the popular South American drink, is becoming more and
more popular. It is made from the leaves of the yerba mate (Ilex
paraguariensis). Mate is also an ingredient in many fasting teas.
Traditionally, mate is prepared in a calabash, a hollowed-out gourd,
and drunk with a bombilla, a kind of metal suction tube with a
strainer. In the past, this tube was even made of silver.
Mate leaves contain a considerable amount of caffeine. They can
be infused several times with boiling water.
Preparation:
4 g/200 ml boiling water
Important preparation advice for your customers:
Always infuse herbs, fruits and rooibos as well as their blends only
with freshly boiling water and let them steep for at least 5 to 8
minutes. That is the only way to obtain a safe food.
105660
Mate Chai
– Flavoured Mate and Spice Blend –
Traditional chai spices like cardamom
and cinnamon harmonise perfectly with
mate. This blend proves it.
Ingredients: green mate (54%),
cinnamon pieces (22%), ginger pieces,
cardamom pods (4%), cardamom seeds
(3%), vanilla, flavourings
105652
Mate Roasted
When mate leaves are roasted, they turn
brown and acquire their typical smoky,
spicy flavour.
105677
Organic Mate Lemon & Lime
– Flavoured Mate, Herb and Fruit Blend
Organic –
Tart and lemony work very well together.
Like in this mate with the taste of lemon
and lime.
Ingredients: green mate* (34%), apple
pomace*, lemongrass*, liquorice root*,
lemon peel* (8%), flavourings, acid: citric
acid, lime pieces* (4%), lemon myrtle*,
sunflower petals*
(* Ingredients from organic production)
MONO HERBS
L A PA C H O
This ”tea” is obtained from the inner bark of the South American
lapacho tree. The Incas, who ruled from the 13th to the 16th
century, are said to have used lapacho bark. Lapacho is naturally
caffeine-free.
Preparation:
Add 1 to 2 tablespoons of lapacho bark to a litre of cold water,
bring to the boil and simmer for 5 minutes, then steep for another 10 to 15 minutes.
HERBAL & SPICE BLENDS
105651
Mate Green
The harvested leaves, leaf and flower
stalks and young leaf shoots are treated
with heat to prevent oxidation and to
preserve the beautiful green colour.
105646
Camomile Blossoms, whole
105645
Hibiscus Flowers
105649
Lemongrass, cut
105648
Peppermint, cut
102997
Rosehip Shells
105673
Spearmint/Crisped Mint
105650
Lapacho
When prepared correctly, the pleasant
taste is subtly reminiscent of vanilla.
Lapacho should be enjoyed lukewarm
or cold.
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