Kissmet

Rooibos, also known as red bush, is perhaps the most tea-like and naturally caffeine-free beverage in the world. During the 20th Century, red bush went from being a mostly indigenous drink of South Africa to a global commodity and a cash crop for the Clanwilliam district. Rooibos is also known to be high in antioxidants, minerals, and vitamins. Similar to tea, rooibos generally undergoes an oxidation process after the leaves are cut, when it develops a uniquely sweet and creamy flavor, without the astringency of black tea. It is a common alternative to coffee or tea because it also stands up well to milk and sugar and can be served in various forms quite easily (hot, iced, lattes, etc.). Rooibos can also be steamed after being picked to stop the oxidation process, which will keep it as green rooibos, a more vegetal and floral flavor than the more common red rooibos.

Coconut flakes are made from the dried, edible fruit of the coconut palm (Cocos nucifera), a tree of the palm family. Coconuts likely were first cultivated on islands in Southeast Asia and are one of the most important crops of the tropics. Coconut flesh is high in fat and can be dried or eaten fresh or processed into coconut milk or coconut oil. Dried coconut flakes provide a silky and decadent mouth feel when used as an ingredient in tea blends.

Seductively fragrant, with floral notes and a menthol bite, cardamom is a bush in the ginger family that grows to 10 feet high. Popular in Persian and Indian cooking, it is also widely used in tea and chai blends. We believe the best is produced by indigenous Mayan farmers in Alta Verapaz, Guatemala. Its pale yellow flowers turn into clusters of cherries that are dried. These whole green pods or the dark seeds inside are removed to spice tea.

Pink rose petals are a favorite ingredient in our pantry. They provide sweetness and spice along with distinct floral qualities and are used to create complexity in a variety of our Signature Blends.

Cacao nibs come from the Theobroma cacao tree and are one of the main raw ingredients used for making chocolate. Whole cacao beans are shelled, fermented and then broken down into chopped bits of cocoa seeds. These nibs then go through an additional roasting step, resulting in a more flavorful and less bitter tasting cacao nib.

Ginger, used in many cultures to enliven food and drink, is also known for its healthful qualities. A light stimulant, it can treat cold symptoms and sore throat. Ginger is cultivated most prominently in India, China, Indonesia and West Africa. After the plant flowers and the leaves die off, the roots are dug, washed, peeled and sun dried. Ginger’s spicy-sweet flavor adds spark and complexity to our Big Hibiscus.

Spanish lemon peel is world renowned for its vibrancy and aroma. The second largest producer of lemon in the world, Spain has a long history of cultivating lemon peel production for use in teas and other culinary applications. The peel is dark yellow with a distinct fruity quality to it. It’s bright, floral and slightly bread-like in flavor.