Divinitea Organic Teas

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Organic Parisian Red


$7.00$43.00

An exotic organic rooibos blend with fruity flavors of blueberry, raspberry, and smooth notes of vanilla. Organic rose petals, lavender petals, and hibiscus lend a fragrant and piquant finish. A complex and alluring cup. Naturally caffeine free, full of antioxidants.

Ingredients: Organic Blueberry Rooibos, Organic Red Raspberry Rooibos, Organic Vanilla Rooibos, Organic Red Raspberry Leaf, Organic Hibiscus, Organic Elderberries, Organic Rose Petal, Organic Lavender Petal
Amount Tea: 1 tsp. per 1 cup Water
Steeping Time: 3-5 Minutes
Steeping Temperature: 212°F
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Description

An exotic organic loose leaf rooibos blend with fruity flavors of blueberry, raspberry, and smooth notes of vanilla. Organic rose petals, lavender petals, and hibiscus lend a fragrant and piquant finish. A complex and alluring cup. Naturally caffeine free, full of antioxidants.

Health Benefits of Lavender

Lavender is used extensively with herbs and aromatherapy. Infusions are believed to soothe insect bites, burns, and headaches. An infusion of flowerheads added to a cup of boiling water is used to sooth and relax at bedtime.

Lavender flowers have an antiseptic, calming and carminative activity, and nerve stimulating effects. They are used in cases of digestive disorder, in cephalalgia as a flavouring and corrective agent, in hypertension, cardiac affections, headaches, insomnia, melancholia, dizziness or bronchial asthma.

Elderberry and the Flu

Elderberries contain flavonoids, which has been found to reduce swelling, fight inflammation, and boost the immune system. Studies have found that elderberry eases flu symptoms like fever, headache, sore throat, fatigue, cough, and body ache. The benefits seem to be greatest when started within 24 to 48 hours after the symptoms begin. One study found that elderberry could cut the duration of flu symptoms by more than 50%.

Hibiscus and Your Health

Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. It is quite large, containing several hundred species that are native to warm-temperate, subtropical and tropical regions throughout the world. Member species are often noted for their showy flowers and are commonly known simply as hibiscus, or less widely known as rosemallow. The genus includes both annual and perennial herbaceous plants, as well as woody shrubs and small trees. The generic name is derived from the Greek word ἱβίσκος (hibískos), which was the name Pedanius Dioscorides (ca. 40–90) gave to Althaea officinalis.

Hibiscus tea is a natural source of vitamin C. It delivers a variety of beneficial organic acids, which include tartaric, citric and maleic acids. It also has the active flavonoids cyanidin and delphinidin, which gives the tea its red color. Every 100 g of hibiscus contains approximately 49 calories — 0.1 g of fat, 12.3 g of carbohydrates, 14 mg of vitamin C, 57 mg of iron and 1.7 mg of calcium. It is also rich in beta-carotene, about 300 mg per cup and 57 mg of iron.

Rooibos: Health Benefits

Find out how rooibos can improve your health here.

Red Raspberry Leaf: Not Just for Expecting Mothers

While desired by expecting mothers for it’s health benefits, red raspberry leaf is also beneficial as an everyday tea. Red raspberry leaf is full of essential minerals and vitamins like magnesium, potassium, phosphorus, vitamin C, E, A and B complex. It also contains easily assimilated calcium and iron

Rooibos History

Through the 17th and 18th centuries, European travellers and botanists visiting the Cederberg region in South Africa commented on the profusion of “good plants” for curative purposes. In 1772, Swedish naturalist Carl Thunberg noted that “the country people made tea” from a plant related to rooibos or redbush.

Traditionally, the local people would climb the mountains and cut the fine needle-like leaves from wild rooibos plants. They then rolled the bunches of leaves into hessian bags and brought them down the steep slopes on the backs of donkeys. The leaves were then chopped with axes and bruised with hammers, before being left to dry in the sun.

The Dutch settlers to the Cape developed rooibos as an alternative to black tea, an expensive commodity for the settlers who relied on supply ships from Europe.

In 1904, Benjamin Ginsberg, a Russian/Jewish settler to the Cape, riding in the remote mountains, became fascinated with this wild tea. He ran a wide variety of experiments at Rondegat Farm, finally perfecting the curing of rooibos. He simulated the traditional Chinese method of making very fine Keemun, by fermenting the tea in barrels, covered in wet, hessian sacking that replicates the effects of bamboo baskets.

In the 1930s, Ginsberg persuaded local doctor and Rhodes scholar Dr. Le Fras Nortier to experiment with cultivation of the plant. Le Fras Nortier cultivated the first plants at Clanwilliam on the Klein Kliphuis farm. The tiny seeds were difficult to obtain, as they dispersed as soon as the pods cracked, and would not germinate without scarifying. Le Fras Nortier paid the local “volk”, some of whom were his patients, to collect seeds. An aged Khoi woman came again and again, receiving a shilling for each matchbox filled with seed. She had found an unusual seed source: having chanced upon ants dragging seed, she followed them back to their nest and, on breaking it open, found a granary. The attempts by Dr. le Fras Nortier were ultimately successful, which led Ginsberg to encourage local farmers to cultivate the plant in the hope that it would become a profitable venture. Klein Kliphuis became a tea farm, and within ten years the price of seeds soared to an astounding £80 a pound, the most expensive vegetable seed in the world. Today the seed is gathered by special sifting processes, and Klein Kliphuis is now a guest farm.

Since then, rooibos has grown in popularity in South Africa, and has also gained considerable momentum in the worldwide market.

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