Coffee, Tea & Tisanes

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 Coffee is thought to have originated in Ethiopia and has been known since the 10th century on the African continent. It reached Istanbul in 1555, brought back by the Turkish governer of Yemen.

Primarily a drink of the Islamic world, it was noted to have an invigorating effect. Not only that, it is loaded with anti-oxidants and beneficial nutrients. Interestingly coffee drinkers seem to have a reduced risk of developing diabetes type-2, Alzheimers and Parkinson’s disease. It also appears that coffee may protect the liver from problems such as cirrhosis, and hepatitis C by lowering liver damage and inflammation. 

Enjoyed the world over, tea is thought to have originated in Yunnan province 5,000 years ago where it was used intially as a healing herb. Technically the word ‘tea’ refers only to the leaves of one plant, the evergreen shrub Camellia Sinensis indigenous to China.

Since being used as a medicine, it has developed into an art, enhanced cuisines and become part of many cultural rituals. Both tea and coffee contain caffeine, but tea also contains rich sources of flavonoid antioxidants and an interesting amino acid called L-theanine. L-theanine is able to pass the blood-brain barrier and increase alpha waves inducing a relaxed but alert state of mind. Perhaps this was why it became part to the ritual for Buddhist monks seeking enlightenment.

The term tisane refers to a drink made by pouring boiling water over leaves, bark, roots, berries, seeds, and spices. The first known drink of this nature is known from Ancient Greece ‘πτισάνη’, a drink made from pearl barley.

In our ‘Simply Natural’ range we have some commonly enjoyed tisanes such as anise, cinnamon, chamomile, mulberry and moringa. Our tisanes will take anywhere from 5 to 15 minutes to infuse fully. For best effect use boiling water and cover your cup while it is steeping. The lid will prolong the heat and capture the aromatic oils for that first mouthful.