Beet sugar is boring? Says who? Just look at those sugar crystals! They need two to three weeks to attain a size of up to 24 mm. For this, the granules slowly crystallise and grow in an extremely concentrated sugar solution. These sweet diamonds not only look appealing in your tea, they can also be simply spooned out and used in your next cup of tea – or even enjoyed as a lollipop. This is because sugar candy dissolves extremely slowly. Those who prefer to control the level of sweetness in their tea can simply take the sugar candy out of their cup sooner.
Our recommendation: JEWEL CANDY accentuates the flavour of fine tea varieties because it has no natural flavour of its own which could overpower the delicate nuances of light teas. This mild sugar is the perfect complement to the gentle floral notes of orchid in our THAI JING SHUAN oolong tea.More about JEWEL CANDY
The history of honey is as old as time: we have cave paintings which prove that it was being collected as early as the Stone Age. Ancient Egyptians called it the food of the gods and believed it to be the source of eternal life; they even buried pots of honey in tombs.
As varied is its historical significance, equally diverse are the types of honey which make for a rich variety of sweetness in tea. But what is the right way to prepare tea with honey? For the best flavour, mix one teaspoon of honey in approximately 250 ml of tea. But be careful: The tea should cool down a little before adding honey. This is the perfect way to allow its flavour to develop fully.
Our recommendation: Because honey itself has a strong natural flavour, it is best suited for tea varieties that are also rich in flavour. This creates an interesting symphony of flavours of tea and honey. Our EASY DREAMER pairs perfectly with acacia or blossom honey. The honey accentuates the harmonious blend of fennel, valerian and soothing melissa in the tea.
Yes, you read it right – trees can also be juiced. Sugar farmers climb up coconut palm trees up to ten metres high; their spadices contain the raw material for coconut sugar. The coconut spathe is tied up and a cut is made on the spadix to collect the sweet sap that flows from it. Fun fact: A coconut palm can be 'juiced' for almost 50 years. While coconut sugar has been part of Asian cuisine for a long time, in Germany it has gained popularity only in the last few years. Coconut sugar too has a particularly caramelly taste, accompanied by subtle nuances of malt and vanilla. Although the name may suggest otherwise, coconut sugar doesn't taste anything like coconut. Our recommendation: In black teas like EARL GREY, coconut sugar accentuates the elegant citrus notes and the flavour of authentic bergamot oil from Calabria.