Blends of herbs and spices

The first infusion of a series of non-aromatised fruit infusions of high quality by Laenggass-Tee. This slightly sweetish blend is a traditional composition from the Bernese farmer's garden, refined with cinnamon. Composition: apple pieces, cinnamon, karkade, nettle, lime blossom, rose blossoms.

The third of the non-aromatised fruit infusions made from high quality ingredients by Laenggass-Tee. A successful, sweet and spicy combination of pears and cardamome, refined with verbena. Composition: pear, kardamom, verbena, malva.

The spice blend used to prepare the Indian Chai, the spice infusion blended with black tea and milk. Composition: coriander, cardamome, cinnamon, ginger.

A traditional blend from the Swiss Alps' herb garden. Lemon thyme, lemon balm, Alpine lady's mantle, cornflower, Edelweiss. Fresh and spicy.

Ice tea no. 3 is a blend on the basis of green tea. The third of Länggass-Tee's ice tea series. Very nice when infused cold! Green tea scented with jasmine flowers (China), blended with pure green teas (China/Japan) as well as lemongrass, lemon thyme, pieces of apple.

Ice Tea number five is a mixture of peppermint and hibiscus. The fifth of Länggass-Tee's series of ice teas for cold infusion. Peppermint with hibiscus and marigold.

The second one of Laenggass-Tee's series of high quality ingredients non-aromatised fruit infusions. A successful combination of herbs with lemon like notes and spicy ginger. Composition: ginger, lemongrass, apple pieces, lemon thyme, calendula.

A homemade blend inspired by Indian tea culture. A rich black tea with aromatic spices. When served with milk, it makes for a wonderfully fragrant, warming drink.

The first of a series of herbal infusions from high quality ingredients made by Laenggass-Tee. Mint bind the karkade's acid note and make for a deep red, refreshing and thirst quenching infusion. Composition: peppermint, karkade, calendula.

A traditional Chinese spice blend, it can be prepared together with tea (e.g. Hei Cha). Drink with milk if desired. Composition: orange zest, lemon zest, fennel, aniseed, cinnamon, cloves.

The second infusion of a series of herbal infusions of high quality made by Laenggass-Tee. Composition: apple mint, malva, rose flower.

Fresh, pungent, full. Thé à la menthe: nine teaspoons (18g) of tea leaves per litre and nine teaspoons of sugar, pour over with hot water and let steep for four minutes.