Elk hemp tea "Strawberry" 100 G "Taeznaja kladovaja"

Fermented willowherb, often called Ivan tea or Koporye tea, is the base of this blend. It's made from the leaves of the willowherb plant, which undergo a traditional fermentation process before drying. This process transforms the character of the leaves, making the flavour deeper, rounder, and less grassy compared to simply dried herbs. The resulting infusion has a mild honey-like astringency and a smoother, richer bouquet than a typical green or herbal tea. Crucially, willowherb naturally contains no caffeine. This makes it a fundamentally different beverage from regular black or green tea, offering a full-bodied, warm cup that's often chosen for its taste and the ritual of brewing, not for a stimulating effect. The addition of dried strawberry in this blend builds on that base with a gentle fruity sweetness and summery aroma.

To get the best flavour from this fermented willowherb and strawberry tea, use freshly boiled water that has cooled slightly to about 90–95°C (194–203°F). Pour the water over 1–2 teaspoons of leaves per cup and let it steep. Unlike delicate green teas, this blend benefits from a longer infusion time. Start with 5–7 minutes; you can steep it even longer—up to 10–15 minutes—for a more intense, full-bodied cup without it becoming unpleasantly bitter. The leaves can often be re-steeped once or twice. For a cold brew, add a generous amount of leaves to a jug of cold water and refrigerate for 6–12 hours. The slow infusion yields a very smooth, slightly sweet drink. Experiment to find the strength and flavour profile you enjoy most, as personal preference is key with herbal infusions.

This tea suits a range of occasions, largely defined by its caffeine-free nature and its flavour profile of mild astringency and berry sweetness. It's commonly chosen for calm mornings as a gentle start to the day, or for a cosy break in colder weather where a warm, full-bodied cup is comforting. Because it brews smoothly without bitterness, it's also popular as a social drink to share with guests. Interestingly, it works well as a chilled summer infusion; brewed strong, cooled, and served over ice, it makes a refreshing alternative to sugary drinks. Given its history in Eastern European tea culture as a local herbal alternative (Koporye tea), it often appeals to those seeking the ritual of tea drinking without the stimulation or sharpness of caffeinated varieties.