3. Tea y others infusions
In this section, the tea tasting techniques and the rest of the infusions will be seen separately. It is true that many points coincide between the two, but it is the tea that is most important when it comes to developing a sensory analysis. In both cases, the tasting itself is just as important as the previous preparation and execution ceremony.
When the paraphernalia of tea tasting is carried out, every sommelier is submerged in the ancient tradition that surrounds this drink and how, through its refined technique, the types of teas and other infusions can be evaluated and classified. For this, the methodology of sensory analysis of tea will be seen below.
Cata of test (© Photography: A Girl With Tea Via Web - CC BY 2.0)
There is a specific specialty of tea sommelier, which analyzes the terroirs, the types of buds, the leaves of the plant, etc.
9. Investigate what is the main difference between tea and other infusions.
3.1. Methodology of the analysis sensorial of the tea y others infusions
Entering into the analysis methodology, teas and other infusions have unique characteristics in their tastings. First of all, it should be noted that only natural leaf teas are tasted and never teas used in single-dose bags.
Sight, smell and taste have the same importance as in the analysis of other drinks, but it is in this drink where hearing plays a more important role.
To carry out the tea tasting, it is necessary to group the cups of infusions in a correct way so that it is carried out according to the methodology. Normally, you will start with the tasting of the mildest teas and infusions and end with the strongest ones.
As in other cases of tasting and methodology, it will be necessary to summon the right people to carry out this process effectively, who act honestly and responsibly during all phases and include the identification and coding of the samples to be tasted. Therefore, a well-trained sommelier in the world of tea must control the following technical and cultural knowledge, along with intense tasting practice:
•Distinguish the main types and varieties of tea and its correct preparation.
•Recognize the main sensory characteristics of the different types of tea.
•Evaluate the quality of the tea.
•Select suppliers and provide tea for the service.
• Design tea cards.
• Know the correct storage of tea.
• Know and select the necessary utensils for tea service.
• Arrange the room and tea service.
•Develop different types of tea service.
•Lead tastings, tastings and presentations on tea.
• Advise and guide customers in choosing the tea and the correct pairing for the time of day.
•Convert the act of drinking tea into a sensory experience and be able to describe it.
The result of infusing the tea leaves with boiling water is called liquor.
Another of the essential aspects to carry out a correct tasting is to verify that the ideal conditions are met in the tasting room or classroom, taking into account the following premises:
•Absence of strange odors.
•Absence of noise.
•The room will have adequate dimensions that will allow the installation of tables or booths and a sample preparation area.
•The environmental temperature will be between 20 and 22 ºC.
Next, the phases and tools necessary to carry out the tasting of teas and other infusions will be seen.
The phases to take into account in tea tasting are:
1. Identify the type of tea.
2. Examine the dry leaves: visually, auditory and olfactory.
3. Prepare the tea.
4. Balance the liquor.
5. Examine the moistened leaves: visually and olfactorily.
6. Examine the liquor: visually, olfactorily and tastefully.
Next, it will explain what each one consists of.
Identify he type of tea
It consists of seeing the classification of tea according to its oxidation and differentiating it by colors:
1.Tea blanco:its leaves and buds have whitish colors.
2.Tea yellow o dorado:its leaves and buds have yellowish colors.
3.Tea verde:its leaves and shoots have greenish colors.
4.Tea azul u oolong:its leaves and shoots are bluish-green.
5.Tea negro:its leaves and shoots are blackish-red.
6.Pu-erh:its leaves and shoots are reddish-black.
To examine las leaves dry
When it says "dry leaves", it refers to the tea strands before being infused, just as it is bought in its natural state.
Analyze the degree attribute of the leaves, assigning it one of these two values:
1.An argument whole o leaf(whole leaf or mixture of whole leaves, large parts of broken leaves or shoots).
Tea of move whole (© Photography: lateasquirrel Via Web - CC WOULD 3.0)
1.An argument rota o broken(split leaf): many times, the size of the leaves is confirmed by evaluating the moistened strands.
test of move rota
Evaluate the color and assign up to two shades associated with the dried strands of the tea:
Squeeze the threads with your hands and evaluate the noise of the leaves when breaking. This will allow detecting if the leaves are dry or have some moisture. What is expected of a tea in a good state to be consumed is that the leaves make a crunchy noise, so it will be scored crunchy or not crunchy.
Dried tea leaves should have a crisp, fresh aroma, with no musty odor (except for pu-erh). It is necessary to identify the presence of defective odors to determine the quality of the tea, calledoffThe absence ofoff notesit is an indication that the tea is in good condition.
The absence ofoff notes(quality teas) or presence ofoff notes(tea with defects).
Prepare he tea
The times and temperatures must be respected according to the type of tea that is being tasted:
1.test blancos:between 75 and 80 ºC from 3 to 5 min.
2.test verdes:to 70 ºC for 1 to 2 min.
3.test blue (oolongs):between 75 and 95 ºC for 5 min.
4.test negros:between 75 and 90 ºC from 3 to 4 min.
5.Pu-erh:these aged teas require special attention regarding temperature and time. You always have to start by rinsing in boiling water very quickly and then discard that water. Then, as a general rule, it should be between 80 and 90 ºC for 50 s. You have to do five or six repetitions of short infusions of 1 min at a temperature between 70 and 80 ºC.
Balance he liqueur
In teas and other infusions, the result of infusing the strands of teas or other infusions with water is called liquor.
The act of balancing the liquor is carried out by heating the cups to a temperature of about 60ºC so that the temperature of the liquor is homogeneous throughout the tasting.
teapots, cups y bowls of ceramics, ideals for he tea
There are an infinite number of models of cups or tea glasses, but the most recommendable are those made of ceramic, for conserving heat and for the absence of strange odors.
To examine las leaves moisturized
Once the infusion has been served through a filter, it is time to collect the leaves from said filter and proceed to analyze them organoleptically.
The same process is carried out as in the dry leaves. Analyze the degree attribute of the leaves, assigning it one of these two values:
1.An argument whole o leaf(whole leaf or mixture of whole leaves, large parts of broken leaves or shoots).
2.An argument rota o broken(split sheet).
Evaluate the color and assign up to two shades associated with the moistened strands of the tea:
Visual field defects may also be found, such as:
1. Stuck strands.
2. Sheets of different sizes.
3. Inappropriate color for a certain type of tea (for example, a darjeeling that has dark brown leaves instead of the typical mix of light green, light brown and gold).
4. Foreign elements (fibers, trunks, pebbles, etc.).
5. A cloudy liquor. Oil or grease on the surface of the liquor.
6.Material in suspension in the infusion.
An argument moisturized con some flaw of presence of stems y toothpicks (© Photography: USAGI-WRP Via Web - CC WOULD 3.0)
In this case, the hearing analysis is not done.
Smell the moistened strands while they are still warm, before they get completely cold. It will proceed as follows:
1. Bring the moistened leaves close to the nose and mouth.
3. Try to distinguish the aroma in the mouth and in the nose.
4. The aroma will give great indications of what will be in the cup.
The analysis of the moistened strands is the most important in terms of the olfactory phase, since it will give a lot of information, more than the analysis carried out on the liquor.
The main olfactory descriptors found in moistened leaves are listed below.
Cinnamon, cloves, pepper, ginger, cardamom, coriander, thyme, curry and nutmeg.
White flowers, red flowers, jasmine, gardenia, honeysuckle, lily of the valley, roses, lilacs, violets and chamomile.
Grades fruit trees
Orange, lemon, lime, red fruits, strawberries, mango, melon, papaya, lychee, banana, white grape, red apple, green apple, boiled apple, baked apple, pear, pear compote, raisins, prunes, dried apricots, dates, oranges and raisins.
Grass, Seaweed, Daisies, Alfalfa, Hay, Pine, Asparagus, Chinese Cabbage, Cooked Broccoli, Cauliflower, Rosemary, Green Bell Pepper, Raw Vegetables, Boiled Vegetables, Grilled Vegetables, Baked Sweet Potato, Roasted Walnut, Roasted Almond, Olive, and Roasted Rice .
Grades amaderadas y smoked
Wood, wet wood, sawdust, smoked, coal, ash, earth, wet earth, tobacco, roasted and toasted bread.
Raw fish, boiled fish, cooked red meat and cooked chicken.
Chocolate, cocoa, caramel, syrup, syrup, coffee, milk, butter, malt, honey and vanilla.
Next, the main defective olfactory descriptors that can be found in moistened leaves are mentioned.
Metal, chalk, dry earth and graphite.
Petroleum, disinfectant, alcohol, paper, preservatives, sweeteners and plastic.
Rancid, damp, very bitter and acid.
These are the main descriptors used in the olfactory analysis of moistened leaves.
Examining the moistened leaves is the phase in which the characteristics or defects of the tea are best captured.
To examine he liqueur
It is in this phase that the liquid resulting from infusing the hot water and the tea leaf called
In the visual stage, the liquor is examined for surface shine and its transparency is analyzed for suspended matter. The tea liquor should not have any suspended matter or on the surface of the liquid, with the exception of some Japanese green teas which may have some suspended particles. The mention transparent or cloudy will be assigned.
You have to observe the color tone and assign up to two shades associated with the liquor:
Keep the liquor with the cup covered for a few seconds to achieve the concentration of aromas. Bring your nose close to the cup or bowl and open the lid to feel the attack or first impression. Smell as many times as necessary to capture the aromas of the tea. In the liquor, a quick analysis of the aromas will be made and the liquor will be appreciated in the mouth, since the moistened leaves have already given the highest concentration of aromas at an olfactory level.
The tea must be passed all over the mouth. In this stage, the taste attribute will be evaluated, selecting between one or more of the five basic flavors:
1.Dulce:it is detected in the attack phase, that is, the first impression, and is concentrated on the tip of the tongue.
2.Salado:it is detected in the middle step and is concentrated in the extremities of the tongue.
3.Acid:it is detected in the middle step and is concentrated in the extremities of the tongue.
4.Bitter:it is detected in the final phase of the mouth and is concentrated in the innermost part of the tongue.
5.Umami:it is detected throughout the mouth rinsing process and is concentrated in the central part of the tongue.
The word means "tasty" and is used to designate one of the five basic flavors that was discovered by the Japanese scientist Kikunae Ikeda while analyzing kombu seaweed broth, since it is neither sweet nor salty nor sour nor bitter.
In this phase, touch will also be mentioned, assessing its astringency, roughness, dryness, body, coarse, medium or fine texture.
At the end of all phases, the final conclusion attributes will be used, such as:
1.Balanced:everything is in harmony and has no sharp features that cover up other features.
2.Complex:high structure and very high and persistent intensities and nuances.
3.Redondo:it has density, finesse and elegance and is satiating.
4.Franco:it tastes like it smells, it smells like it looks, and it looks like it tastes.
10. Discuss whether it is very important to balance the liquor before carrying out your tasting and explain the consequences of not carrying out said operation.
11. Name at least five foods or drinks that, when tasted, contain umami.
The necessary utensils to carry out a sensory analysis of teas are the following:
•Kettle:to make the infusion.
•Cups:to serve the liquor, which must be previously heated.
•Infuser:It is only necessary if the kettle does not have a filter to strain the threads.
•Clock:to measure the infusion time.
•Thermometer:to measure the water temperature.
•Agua:at the right temperature for the type of tea selected.
•Spoon (measure of tea) o balance digital:to incorporate the right measure of strands into the water.
A special tea tasting sheet is essential for the cause, which will reflect the steps to follow and, even, some descriptors.
Example of token of cata of los test
12. Find out if there is any other way at home to measure the temperature of the water without the need for a thermometer.
The correct preparation of the cup of tea y others infusions for the cata
To prepare a good tea, nothing can be missing. The utensils are the most important thing after the water and the tea leaves. The preparation of the tea requires dexterity with the handling of the utensils, the control of the temperature of the water and the infusion time, which is the time that the tea strands remain in contact with the water.
The correct amount of tea threads is between 2.5 and 3 g per cup, although it is subject to variation according to the tastes of each person. If you do not have access to a scale, use one teaspoon per person and another for the teapot. The amount of water is as many cups as the number of people. In no case is it correct to sweeten the tea for tasting.
The correct water for tea is mineral water or filtered tap water. The order of the factors does alter the product, so first, the infuser must be added with the tea strands, and then the water at the ideal temperature; doing it the other way around would not be correct.
The cup must be previously heated before serving the liquor, to ensure a homogeneous temperature and nuances, and it must be made of ceramic, since it can withstand heat much longer.
For other infusions, the temperature and time conditions seen above will be used. The rest of the conditions are identical to those for tea.
Regarding the methodology of analysis in other infusions other than tea, different patterns are followed, among which several key points stand out:
•In other flower infusions or herbal teas, the dry or moistened leaf is not valued, since it does not add value to the tasting.
•The liquor can be tasted, but it would be a tasting with basic attributes such as intensity, color and freshness.
It should be noted that the infusion times can be lengthened to taste, depending on the aromatic intensity and flavor sought, although the ideal average time to infuse is 4 to 6 min.
The temperature, in this case, may be up to 100 ºC, that is, at boiling point.
In herbal teas, since there are no oxidation or fermentation issues, it is not a problem to extend an infusion in its time, for example, a chamomile could be infused for 10 minutes and its properties would not be lost.
Therefore, synthesizing the analysis of infusions other than tea, it should be based on the following points:
• Color of the tisane or dried flowers chosen.
• Aroma and color of the liquor: using the attributes of intensity and shade of color and aroma, as well as freshness.
In the specialty of tea sommelier, specific tests are not carried out on other infusions other than tea, but rather it is based more on knowledge about its composition and medicinal properties.
13. Provide at least ten medicinal properties of the tea or herbal tea.
3.2. Cata of test
After learning about the methodology, with its phases and tools, every sommelier is ready to start tea tasting.
Exhaustive knowledge of the types of tea, their origins and what organoleptic attributes are associated with each one along with their tasting descriptors will lead to successful tastings. Only with memory and continuous tasting will a sommelier become a great taster.
When tasting teas, it is necessary to carry out prior classifications to taste them with order and rigor or sensory analysis according to the different classifications and types offered by their commercialization (teas by color —oxidation degrees—, teas according to their origin, etc.).
According to are process enzymatic
An enzymatic process is understood to be one in which enzymes are involved, which provide substantial changes in the tea leaves. In this process, the leaf changes color from green to almost black brown. It usually lasts between 20 min and 3 h, depending on the size of the leaf and the humidity and temperature of the environment. This operation is also called
Oxidation not only causes color changes in the leaves, but also changes their organoleptic nuances.
Based on their enzymatic process, teas are classified by color. The existing types and their generic sensory analysis are listed below.
Leaves grayish white when dry, with a good crunch, entire leaf and absence ofoffSilvery-grey in color when moist, with very subtle aromatic notes of gardenia and honeysuckle. The liquor has a silvery-gray hue and a transparent appearance, very subtle notes of flowers on the nose, with a sweet taste of fine texture and low body. Frank and balanced.
Leaves greenish blue when dry, with a good crunch, entire leaf and absence ofoffThe moistened leaves have the same shades as the dry ones, aromas of raw and cooked vegetables. The liquor retains the same color, with a transparent appearance and slight cabbage aromas, with a sweet taste of fine texture and low-medium body. Frank and balanced.
Leaves of a golden yellow when dry, crisp throughout the entire leaf and absence ofoffThe moistened leaves have golden amber tones, with floral aromas of lilac and violets, with some fruity contribution of boiled apple and white fruits. The liqueur preserves the shade of color of the moistened leaves, with a transparent appearance and aromas of cooked fruits and vegetables, with a sweet taste, with a very slight bitter finish, medium body and medium texture. Frank and balanced.
Leaves of a greenish blue when dry, crunchy of the entire leaf and absence ofoffThe wet leaf preserves the color nuances and the aromatic notes are reminiscent of cardamom, red flowers, lychee, boiled fruits and tropical fruits. The liquor preserves the previous shades of color and fruit and vegetable aromas; In the mouth, it has a sweet taste, with a slight presence of umami and a finish of medium bitterness, with a medium texture and a medium body. Round and frank.
Leaves blackish brown when dry, crisp throughout the leaf and no off notes. The moistened leaf has reddish-brown tones of spicy aromatic sequences, such as cinnamon and nutmeg, and hints of toast and stone fruit. The liquor preserves the nuances of the moistened leaf with new aromatic memories of spices and fruits. In the mouth, it has a dry mid palate, with an astringent cut and a medium bitter finish, with umami in the center of the tongue. Medium-high texture and medium-high body. Complex and balanced.
Dry orange-red leaves, crisp throughout the entire leaf and absence ofoffMoist leaves have tones similar to dry leaves with woody, smoky and spicy aromas. The liquor preserves the nuances of color, with a transparent appearance and pungent aromas of humidity, caves and noble woods, with a drier, umami taste and a medium bitter finish. Medium-high texture and medium-high body. Complex and balanced.
According to the enzymatic processes, these would be generic tastings of the aforementioned teas.
The theine level of the tea increases according to the degree of oxidation of its leaves, that is, a black tea has much more theine than a green tea. Therefore, as the oxidation of the tea increases, its bitter connotations increase.
14. Find out if the name given to the tea comes from the color of its leaves or from the color of the liquor. Reason if it is done the same in Spain as in China and justify your answer.
15. Make a concept map about the aromas that can be seen in the leaves and the flavors that can be seen in the liquor of each type of tea according to its enzymatic process.
According to the integrity of las leaves
In the elaboration of tea, the leaves go through different processes of withering, drying, etc. These leaves reach their end by passing through a sieve that selects them according to their size and integrity.
Whole leaves that have been broken in the manufacturing process are the highest quality for making teas that are richer in nuances.
The naturally broken leaves are also used for marketing, often mixed with whole leaves or used for lower quality teas.
Two grades are assigned to the leaves in the visual phase of the dry leaves, although, when they are moistened, it will be seen more clearly what grade of whole leaf and broken leaf they will have.
They are the ones made from the whole leaf, with a less bitter taste and lower body and structure. Provides more pleasant sensations on the palate.
They are made from broken sheet. More substantial and strong than due to the fact that the leaf has more breaking points and, consequently, greater extraction of soluble substances and astringency.
There are other classifications of grades of tea leaves, but they are only controlled by professionals specialized in the elaboration and classification of tea.
According to the origin
The world of tea also has its geographical mentions, many of them linked to brands of excellent quality and recognized worldwide.
Depending on the weather and customs in each area, a tea is made with different degrees of oxidation and fermentation (only in pu-erh).
Tea is mostly dependent on production in Asian areas. Below are the most important ones and some brief tasting connotations that characterize it.
It mainly produces black teas and the main producing areas are:
1.Assam:Orthodox teas with a lot of flavour, body, malted and with strength and color.
2.Darjeeling:teas with different aromas according to their harvest.
3.Sikkim:Darjeeling type teas, but with more body and flavor.
4.Sri Lanka (Ceylon):It has six main regions:
The highland ones are light, golden infusions.
Those of medium altitude are consistent and reddish.
The lowlanders are strong and black.
The best Sri Lankan teas are those from the Nuwara Eliya area.
Seventeen provinces produce the largest variety of tea in the world:
1.test blancos:the main ones are those of the Pai Mu Tan area and those of Yin Zhen.
The Pingshui area produces the gunpowder variety.
La zona de Zhejiang produce la variedad longjing.
La zona de Xinyang produce la variedad xinyang maojian.
The Anhui area produces the taiping houkui variety.
3.test negros (reds):
The Anhui area produces keemun.
La zona de Fujian produce los lapsang souchong.
La zona de Haiku produce los haiku wulong.
The Yunnan area produces dianhong and tuocha.
The Guangdong area produces teas of the same name.
The Hainan area produces teas of the same name.
The Hunan area produces teas of the same name.
The Fujian area produces teas of the same name
4.Pu-erh (dark teas):these teas are only produced in Yunnan.
It only produces green teas and they are not classified by production area, but by cultivation method. The main ones are:
1.Bancha:second crop tea Less full flavor.
2.Sencha:tea leaves exposed directly to the sun.
3.Matcha:High quality powdered green tea.
4.Gyokuro:leaves shaded before harvest, very light green.
5.Houjicha:fully roasted green tea.
Plantation of tea verde gyokuro in Japan
These teas are also not classified by zone, since they are only produced on this island, so they are classified by oxidation:
1.Oolong:semi-oxidized teas, blue teas.
2.Pouchong:it is an oolong tea that tends more towards green tea than black tea. Much smoother than traditional oolong.
There are other tea-producing areas, but to a lesser extent and importance, where almost all the production is black tea. The most important are Kenya, Argentina and Portugal, among others.
In Spain, it was very difficult to acquire the habit of drinking tea, because coffee and chocolate were consumed more.
cigars, of mixes y flavored
They are calledtest cigarsthose that contain only one type of tea, without mixtures of several crops or mixtures of different types of tea or different areas.
Tea blends are blends used to homogenize crops and offer the consumer a product and flavor that is always the same. For this, the tasting techniques seen in this section are used and they are classified according to their aroma and flavor to later proceed to their assembly.
Flavored teas are the result of flavoring different types of tea with natural essences, fruits, flowers, spices, etc. There are blends with such good results that they have gained international fame and many followers, such as Earl Grey, which is a blend of black teas from India flavored with bergamot.
There is no established pattern or formula for the blend of teas, since each brand chooses its blend depending on its audience, the country where it sells, and even depending on the time of day. There are tea blends with more than forty different teas inside.
The criteria used for blending teas are:
•Sri Lankan teas provide a good flavor.
•Indian teas are used for their strength.
•Those from African countries, for its flavor.
•Chinese teas have the peculiarity that they only combine well with fine Sri Lankan teas.
There are very popular and widely spread tea blends around the world:
•Earl Grey:combination of fine black teas, such as Assam and Ceylon.
•Russian Caravan:a mix of keemun and lapsang souchong.
•Five O’clock:blend of Ceylon and Daarjeling black teas.
•Queen Victoria:black tea, natural verbena extract and rose petals.
An argument seca, moisturized y liqueur of and tea English Breakfast (© Photography 1: soultea.de / André Helbig ; Photography 2: Laurel F Via Web CC WOULD
Among the most classic flavored teas are:
•Tea of jasmine:it has been one of the most successful teas in China and is flavored with jasmine flower.
•Tea of rosas:with a very perfumed aroma, flavored with natural essence and rose petals. It is ideal to take it with milk.
Flavored teas are named after the fruit, flower, or spice that is added to the tea, although sometimes they are given more resounding trade names, such as Winter Mint, Rainforest Mint, Magic Moon, and so on.
For the sensory analysis of these types of tea, the guidelines of the tasting methodology seen above are followed, except that the fruits, flowers, spices, etc., present in the mixture with the tea are described.
16. Name at least three other tea-producing countries other than those mentioned above.
17. Indicate what types of tea are usually used to make the mixtures orblends.
3.3. Cata of miscellaneous infusions
In the current sommelier, the tasting of infusions other than tea is less common, as is the case of tisanes, medicinal plants or dried flowers.
For the tasting of infusions other than tea, the traits and nuances of the liquor prevail more and nothing matters in this case the moistened herbal tea.
To follow some logical steps in tasting infusions, proceed as follows:
• Arrange the herbal teas, plants, flowers, spices, etc., in a teapot. The appropriate dose is between 2.5 and 4 g, although, with these infusions, the chosen dose is based on the final criteria of the consumer and depending on his taste.
•Pour boiling water on top in proportionate quantity.
•The ideal time in contact with water is between 4 and 6 min to fully appreciate its flavor and aromatic sequences. It is possible to see infusions of 10 min or more; in this case, it would not be a problem, since one does not work with oxidized products.
•Serve in a previously heated ceramic cup and consume.
For the tasting, some basic guidelines are followed:
• Visualize the shade or shades of colors of the herbal tea.
•Perform olfaction of the tisane dry, contributing the aromas found.
• Visualize the liquor, providing data on its appearance and color nuances.
•Taste the liquor, providing data on freshness and basic flavor found (sweet, salty, acid, umami or bitter). Some structure and body data can be added, but, in more than 90% of these infusions, it will always be very low.
Next, some examples of sensory analysis of infusions are shown.
It is one of the most used infusions in the world. Of white and yellow tones in its flowering. When dry, it provides a characteristic flowery smell, with a clean appearance and a pale yellow colour. In the mouth, it has a sweet taste and a very marked freshness.
It has a green and pink inflorescence. When dry, it gives a more balsamic, vegetal and menthol aroma. The liquor has a clean, light green color. In the mouth, its taste is sweet and low-bodied.
Its flowers are yellowish. When dry, it is a slightly aromatic flower. The liquor has a translucent color and sweet taste.
Its flowers are spike-shaped, white on the outside and bluish on the inside. When dry, it gives a very characteristic note to citrus fruits such as lemon. Its liquor is clean with a sweet taste.
They have a red color. It brings memories of roses and red fruits. It is ideal to mix it with other herbal teas, such as hibiscus.
There are countless herbal teas and mixtures of them, most with very favorable nutritional, dietary and pharmaceutical properties for the body.
One of the most consumed infusions in the world is rooibos, for its antioxidant and diuretic properties. In addition to the fact that it does not contain any theine, since it is not a tea.