The coffee plant has almost endless possibilities to make us happy.
There is coffee, cascara, coffee-blossom-tea and yes, even the dried leaves can be poured over with hot water.
In my Indonesia and India article I had already briefly introduced the tea to you. Today I put the focus on it:
- In Ethiopia, South Sudan and Indonesia this drink has been a tradition for centuries.
- In Germany and generally in Europe the coffee-leaf tea is not yet known and therefore a rarity. That makes it expensive as well.
- The tea can have an up to 3x higher caffeine content than a cup of coffee and is thus probably a real coffee alternative!
- The tea has more antioxidants and mangiferin than black or green tea.
- It is anti-inflammatory, protects our cells, lowers the risk of diabetes and reduces cholesterol in the blood.
- Add to this the positive effects of caffeine.
- The smell reminds of green tea – the taste of black tea or rooibos. This varies, of course, according to coffee type and variety.
- 4-12 g of tea are brewed with 350-400 ml of 95 °C hot filtered water.
- Leave it for 4-6 min until it is dark gold to red.
- It is traditionally served in coconut shells.
- If you want to do something crazy sweeten the tea with coffee-blossom honey 😉