Nature herbal teas

A traditional Japanese infusion of roasted buckwheat groats with a warm hazelnut and toasted bread taste.

Also known as "buckwheat tea" Sobacha (from the Japanese soba meaning buckwheat and cha Also known as "buckwheat tea", Sobacha (from the Japanese soba meaning buckwheat and cha meaning tea) is an ancestral drink very popular in Japan. Obtained through the gentle roasting of high-quality buckwheat groats (often Tartary buckwheat), it offers an enveloping amber liquor with enchanting notes of toasted cereals, hazelnut and country bread crumb. Naturally gluten-free and caffeine-free, it can be enjoyed from morning to night.

Yes, the rehydrated buckwheat seeds are delicious and perfect to ensure nothing goes to waste.

After enjoying your drink, do not throw away the roasted buckwheat seeds! Having become tender from the hot water, you can incorporate them into a yoghurt, porridge, morning muesli, or sprinkle them over a vegetable velouté or salad to add an indulgent and nutritious crunch.

The roasting of buckwheat releases complex aromatic compounds that stimulate the fifth taste (umami) and curb cravings.

During the gentle roasting of Tartary buckwheat groats, the Maillard reaction transforms the amino acids and natural sugars of the grain. This process reveals rich, warm and deeply comforting notes close toUmami umami (the savoury and round flavour cherished in Japanese gastronomy). Enjoyed hot between meals, Sobacha coats the palate with a smooth texture that naturally appeases sweet snacking urges while bringing an immediate feeling of comfort.

A wild South African bush with naturally honeyed and floral notes, sweeter than Rooibos.

A wild cousin of Rooibos, the Honeybush plant Honeybush (Cyclopiagrows exclusively on the coastal mountains of South Africa. It gets its honey-bush name from its bright yellow flowers that smell of honey when in bloom. While Rooibos is woody and earthy, Honeybush offers a liquor of great roundness, enhanced by naturally sweet notes of flower honey, apricot and dried fruits, without any bitterness.

Thanks to a controlled artisanal fermentation process that awakens its sugars and essential oils.

In the wild on the South African summits, Honeybush bears small yellow flowers. It is the needles and young stems that are harvested, chopped and then placed in traditional heaps (or chambers) to undergo natural fermentation for several days.Under the effect of heat and humidity, the plant matter turns from green to mahogany brown. It is this crucial stage of artisanal oxidation that develops flavor precursors, releasing enchanting notes of honey, stewed pear and dried fruits.

All the comforting aroma of pure dark chocolate in a light, healthy and zero-calorie infusion.

Derived from roasted and crushed cocoa beans, the Cocoa Nib and Husk infusion Coco nib offers an irresistible aroma of artisanal hot chocolate. On the palate, it stands out with its amber colour and intense aromas of raw cocoa without the slightest calorie or fat. Rich théobromine the natural wellness molecule) and magnesium, it boosts good moods and offers the ultimate indulgent alternative to satisfy sweet cravings.

By brewing a concentrated infusion directly into warm plant-based milk or emulsifying the liquor with a touch of cocoa butter.

To rediscover the indulgence of a great hot chocolate while maintaining the lightness of an infusion:

The milky infusion: Steep your cocoa nib and husk blend for 10 minutes directly in oat or hazelnut milk heated to 85°C. The fats in the plant milk will capture the liposoluble aromatic molecules of the cocoa for a velvety result.

The whisked emulsion: Brew in hot water, strain, then add half a teaspoon of raw cocoa butter or coconut oil. Whisk vigorously (or use a milk frother) to obtain a foamy, Cocoa Elixir airy Cocoa Elixir of incomparable aromatic richness.