Flavors of Portugal

Quantity of tea leaves: 2 gram
Temperature of water: 100°
Infusion time: 5 minutes
Maximum number of infusions: 2 times

To fully enjoy the warming cup of Flavors of Portugal, start by heating water to 100°C. The boiling temperature is suitable for all herbal infusions, perfect for extracting the rich flavours and health benefits from the blend. Place about 2 grams of Flavors of Portugal into your teapot or infuser (about 250 ml), ensuring there’s enough space for the herbs to expand and release their flavours.

Pour the boiling water over the Flavors of Portugal blend, completely covering the ingredients, and let it steep for 5 minutes. The infusion time can be adjusted to personal preference, with a brief steeping period for a subtle taste and a longer steeping period resulting in a stronger flavour.

Flavors of Portugal can be enjoyed hot for a warming experience or cold for a refreshing iced tea.

Read more about how to brew a delicious cup of tea.

The Flavors of Portugal dry leaves present a harmonious blend of olive tree leaves, carqueja, marjoram, calendula, and agastache, creating a visually appealing mix of earthy greens, golden hues, and subtle touches of purple.

The aroma is a complex interplay of herbal and floral notes, with the earthy, slightly bitter scent of olive leaves and carqueja complemented by the warm, aromatic fragrance of marjoram and the gentle, honeyed undertones of calendula and agastache.

When brewed, Flavors of Portugal reveals a golden-yellow hue, and the flavour profile is equally intricate. The taste begins with a subtle earthiness from the olive leaves and carqueja, balanced by the soothing, herbaceous qualities of marjoram and the light, floral sweetness of calendula and agastache. The finish is smooth and calming, leaving a pleasantly herbal aftertaste that lingers gently on the palate.

Flavors of Portugal is a revitalising tea with a range of health benefits from its carefully selected herbal ingredients.

Olive tree leaves are rich in antioxidants, known for supporting heart health, boosting the immune system, and helping to reduce inflammation. Carqueja, or Bitter bush native plant found throughout South America, aids digestion and diabetes, and has been traditionally used to support liver function and detoxification. Marjoram is known for its calming properties, helping to relieve stress, promote relaxation, and improve digestive health. Calendula offers anti-inflammatory and skin-healing benefits, while agastache, or giant hyssop, supports respiratory and digestive health.

Together, these herbs create a soothing, wellness-enhancing infusion.

Disclaimer: herbal infusions are known for their traditional health benefits, however, it is important to note that this information is not intended as medical advice. Please consult a healthcare specialist for any health concerns.

Chá Camélia is a visionary tea project in northern Portugal, founded by Dirk Niepoort and Nina Gruntkowski, two passionate tea enthusiasts with a background in wine production who dreamt of producing high-quality tea in Europe.

Drawn to the region’s reputation as the “land of Camellias,” they planted their first two hundred Camellia sinensis plants in their home garden in Porto in 2012. Recognising the perfect tea-growing conditions in Fornelo, near Vila do Conde, they relocated the plants to this coastal area, transforming an abandoned vineyard into nearly one hectare of tea fields over four years, all cleared by hand.

Committed to organic and biodynamic farming, Chá Camélia now cares for over 12,000 plants, producing exquisite green tea by hand with the expertise of renowned Japanese tea masters, Haruyo and Shigeru Morimoto. They masterfully blend Eastern traditions with Western craftsmanship to create delicate, aromatic teas and infusions with a focus on sustainability, quality, and health.

The production of herbal infusions involves a pretty straightforward and simple process, starting with the careful harvesting of plants from either the wild or cultivated fields.

Whether foraging for wild herbs like poppy and chaga mushroom or farming chamomile on a larger scale, the next step typically involves drying the plants using natural methods such as shade, sunlight, or mechanical drying techniques. Unlike the intricate processing of true teas from the Camellia Sinensis plant, the complexity of herbal teas comes from the wide variety of plants used.

Various parts of the plant—leaves, flowers, roots, fruits, bark, and seeds—are either enjoyed individually or skillfully combined to create unique and flavorful blends. These infusions are mixed creatively by expert herbalists and tea blenders, offering a rich tapestry of flavours and wellness benefits.

Read more about herbal infusions in our blog.

Properly storing the Flavors of Portugal herbs is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.

Read more about how to store loose-leaf tea.