Tea glossary

All (7) Herbs (3) Spices (1) Fruits (1) Racines (1) Arbustes (1)
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Burdock (root)

​The burdock is a biennial plant from Eurasia. The original colonists brought it with them to North America in order to prevent trees from growing in cleared areas. Burdock root is also used in traditional Japanese and Korean dishes.

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The buckthorn belongs to the Rhamnaceae family. It is a flowering shrub that may grow up to 5 metres in height and is mostly found in humid areas. In the old days, the bark of the buckthorn was gathered for its medicinal properties.

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Blackberry (leaf cut)

The blackberry is a medium-sized, deciduous shrub or tree with thick foliage which belongs to the Rosaceae family. It is found mostly in hot and temperate regions of the Northern Hemisphere. Blackberry leaves are widely used in infusions.

Black  Pepper
Black Pepper

The black pepper is a plant in the Piperaceae family that originated on the west coast of India. Today, the black pepper is found in most tropical regions. Black pepper fruit is harvested before it ripens, then left to dry in the sun. Cultivated for millennia due its aromatic properties, black pepper was one of the first spices involved in trade with Asia. These days, it is valued in cooking for its bold flavour and used to enhance the taste of many dishes.

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Birch (Leaves)

​The birch is a tree in the Betula genus. It typically grows in poor and siliceous soil or arctic regions. It may be found at altitudes of up to 2,000 metres. For many centuries, birch leaves have been used for medicinal purposes in Europe and Asia.

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Black Tea

​All types of tea come from the same species of shrub: Camellia sinensis. The differences between the various kinds of tea are based on how the leaves are processed. The first stage is harvesting leaves from the tea bush. The second is withering, which involves carefully spreading out the tea leaves until they wilt and become soft. This makes them more supple, enabling them to be rolled without breaking them. The next step is rolling, which involves mixing together various natural substances found in the leaves to promote oxidization (for oolong and black teas). The duration of the fermentation period, which begins during rolling, depends on the type of tea. Longer fermentation generally produces tea that has less taste but is more robust. Black tea must undergo an enzymatic process leading to fermentation, which is what turns it into black tea.


Coming from the rutaceae family, bergamot is the fruit of the bergamot tree. This particular species is the result of a cross between lime and bitter orange.