Meknes peppermint is grown for its oil content, which is the difference between a mint infusion that merely tastes green and one that actually cools the mouth. The leaf here is cut rather than powdered, so the menthol stays put until the water hits it. The cup is clear, sharp and clean, with a sweetness that needs no sugar, though Moroccan practice is to add plenty of it along with green tea. Straight boiling water and five minutes; it will not turn bitter, and it settles a heavy meal quickly.
Sun-dried Egyptian chamomile with a touch of wildflower honey. Soft, apple-sweet and completely caffeine-free. Made for the last hour of the evening.
A South African bush, cut and oxidised until it turns red. Vanilla and nut with no tannin at all. Naturally caffeine-free and impossible to over-steep.
Whole calyces that steep to a deep ruby red. Sharp and cranberry-tart, with real acidity behind it. The best of the herbals over ice with a little honey.
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