How does fermented willowherb tea differ from ordinary herbal tea, and why is it fermented?

Fresh Ivan-chai (rosebay willowherb) has a pronounced grassy taste that not everyone likes. Fermentation is a natural way of processing the leaf: the plant's own enzymes cause oxidation, which changes the aroma and flavour profile of the raw material.

After fermentation, willowherb tea takes on rounder, richer notes — the excess grassiness disappears and a depth appears that is faintly reminiscent of classic tea leaves. That is why fermented willowherb tea is often chosen as an alternative to black tea or coffee: it gives a similar sense of a "proper" drink, but without caffeine.

In this product, fermented willowherb is combined with raspberries and raspberry leaves, which add a familiar "homely" berry character. This combination is especially fitting in the cold season — the drink comes across as warm and cosy rather than as a pharmacy herbal blend.

It is important to understand that fermentation affects the taste and aroma and does not turn willowherb into a medicine. This is a herbal drink for everyday tea-drinking, not intended to treat or prevent any disease.