Discover the power of nature: mono herbs for your well-being

Liquorice roots naturally cut

Nanamint, cut

Mono herb lemongrass organic is characterised by its fresh, lemony taste. So this tea also has its special features: Try the refreshing drink with a pleasant lemon note in organic quality! The correct preparation of Mono Herb Lemongrass Organic is also crucial. Here is our tip: Use 8-10 g of Mono Kraut Zitronengras Bio and steep it at 100 Celsius for approx. 6-10 min. Ingredients: Organic lemongrass

The Mono Herb Peppermint is characterised by its minty, fresh taste. So this tea also has its special features: Our cut peppermint leaves are characterised by a particularly intense, fresh and minty taste. A proven classic in the herbal tea sector! The correct preparation of Mono Herb PfeFirst Flush Mint is also crucial. Here is our tip: Use 8-10 g of Mono Kraut PfeFirst Flusherminze and steep it at 100 Celsius for approx. 6-10 min. Ingredients: Peppermint

The mono herb fennel is characterised by its similar taste to aniseed. So this tea also has its special features: The classic fennel tea is made from the seeds of the wild fennel and has a pleasant, sweetish note, similar to aniseed. The correct preparation of Mono Herb Fennel is also crucial. Here is our tip: Use 12-15 g of Mono Herb Fennel and steep it at 100 Celsius for about 6-10 minutes. Ingredients: Fennel

The Mono Herb Hibiscus Whole (Handpicked) Mauve Tea is characterised by its fresh, sour taste. So this tea also has its special features: Whole, hand-picked calyxes in the typical, strong red colouring. The infusion shines in an intense red and offers a refreshingly fruity drink that can be enjoyed hot or cold! The correct preparation of Mono Herb Hibiscus Whole (Handpicked) Mauve Tea is also crucial. Here is our tip: Use 15-18 g of the Mono Herb Hibiscus Whole (Handpicked) Mallow Tea and steep it at 100 Celsius for approx. 6-10 min. Ingredients: Hibiscus

The Mono Herb Ginger Pieces is characterised by its hot, spicy taste. So this tea also has its special features: The ginger has a soothing effect and tastes very aromatic, sweet and spicy. Enjoy it pure or refined with honey and fresh lemon. The correct preparation of Mono Kraut ginger pieces is also important. Here is our tip: Use Mono Kraut ginger pieces and steep at 100 Celsius. Ingredients: Ginger pieces

The Mono Herb Mountain Tea is characterised by its fruity-tart, earthy-spicy taste. This tea also has its own special features: The mountain tea is rich in essential oils and has a fresh, tart and slightly spicy taste with a gentle hint of lemon. The mountain tea can be enjoyed hot or cold and sweetened with a little honey. The correct preparation of mono herb mountain tea is also crucial. Here is our tip: Use 8-10 g of the Mono Kraut Bergtee and steep it at 100 Celsius for about 6-10 min. Ingredients: Mountain tea

The leaf can also be described as: Indigo blue flower in greenish yellow calyx. The Mono Kraut Blue Butterfly Flower is particularly brilliant because of its cup: The Blue Butterfly Flower from Yunnan creates a brilliant blue infusion. This tea also has its own special features: Originating from Yunnan, the delicate Blue Butterfly Flower is a real eye-catcher and creates a radiant blue infusion. This tea grows in the Yunnan region at an altitude of 900 metres. The correct preparation of Mono Herb Blue Butterfly Flower is also crucial. Here is our tip: Use - the Mono Kraut Blue Butterfly Flower and steep it at - Celsius approx. Ingredients: blue butterfly flower (Clitoria ternatea)

The Mono Kraut Spearmint is characterised by its minty taste. So this tea also has its special features: Compared to peppermint, spearmint has only a slight menthol content and is therefore less pungent. It is pleasantly minty-sweet and refreshing in smell and taste. The correct preparation of Mono Kraut Spearmint is also crucial. Here is our tip: Use 8-10 g of Mono Kraut Spearmint and steep it at 100 Celsius for about 6-10 minutes. Ingredients: Spearmint

The Mono Kraut Spearmint is characterised by its smoky, spinachy taste. Thus, this tea also has its special features: The popular herb nettle has been drunk as a tea for centuries and has a typically herbaceous, slightly spinachy taste. The correct preparation of Mono Herb Nettle Leaves is also crucial. Here is our tip: Use 8-10 g of the Mono Kraut Nettle Leaves and steep it at 100 Celsius for about 6-10 min. Ingredients: Nettle leaves

camomile is widespread, and is found in particularly high quality in Franconian Germany. The infusion is pleasantly aromatic and soothing.

The Mono Kraut Moringa leaves are characterised by their spicy, spinachy, nutty taste. This tea also has its own special features: The bright green Moringa leaves come from the tree of the same name, which is also known as the tree of life or miracle tree and originally comes from the Himalayan region of northwest India. As a tea infusion, moringa tastes spicy-fresh with a slightly nutty note. The correct preparation of the mono herb moringa leaves is also crucial. Here is our tip: Use 8-10 g of the Mono Kraut Moringa leaves and steep it at 100 Celsius for about 6-10 min. Ingredients: Moringa leaves

Mono herb lemon verbena organic is characterised by its lemony, fresh, slightly tart taste. This tea also has its own special features: The tasty herb from controlled organic cultivation with the typical lemon character. Ideal as refreshment for in between! The correct preparation of Mono Herb Lemon Verbena Organic is also crucial. Here is our tip: Use 8-10 g of Mono Kraut Zitronenverbene Bio and steep it at 100 Celsius for approx. 6-10 min. Ingredients: Organic lemon verbena

The herbal tea Honeybush Natur Bio is characterised by its mild, sweet taste. So this tea also has its special features: Honeybush from controlled organic cultivation tastes pleasantly mild and sweet and has a delicate fragrance. The honeybush got its name from the yellow blossoms contained in the bush, which smell wonderfully of honey. The correct preparation of the herbal tea Honeybush Natur Bio is also crucial. Here is our tip: Use 12-14 g of the herbal tea Honeybush Natur Bio and steep it at 100 Celsius for about 5-8 min. Ingredients: Honeybush Organic

This organically grown plant almost corresponds to the well-known criteria of the popular, caffeine-free tea variety Rooibos. Differences to red Rooibos can be found in the colour as well as in the taste. Due to its incomplete fermentation, green Rooibos is much lighter in colour and thus greener in leaf than its "big brother". This more pristine palate experience offers a fresher, tangier taste in which a slightly tart undertone plays a role. Perhaps it could be dubbed a "green tea variant"?!? Light and elegant to enjoy.

The origin of Rooibos tea lies in the south of Africa. The indigenous people used the Rooibos bush long before the Europeans for the production of a fruity-sweet tea. Branches of the bush are dried in the sun and then crushed. The export of tea to distant countries began in the early 19th century and continued to expand until today. The result was a cultivated cultivation of the once exclusively wild growing shrub. A high-quality Rooibos tea can be recognised by its ruby-red colour and its soft and sweetish, typically aromatic taste. The leaves tend to have long needles.

The actual stinging nettle is only one of the genera listed under the family name "Brenn nesselgewächs". In Europe, about 45 species of this genus can be found. Since habitat, soil quality and type of nettle are very decisive for growth, the different shrubs reach sizes of 10 to 250 centimetres. Their small and often unnoticed flowers are mostly pale white, sometimes light purple. People enjoy the rather young shoots and, depending on their age and freshness, use them for salad, spinach or even delicious cheese. An infusion of nettle tea can be described as typically herbaceous with a slight hint of spinach.

Fennel is a plant that farmers in Provence in particular enjoy. The perennial plant with its green leaves needs sufficient warmth and, above all, a nutrient-rich environment. In late summer, the fennel reaches the peak of its development and forms the first seeds, which are harvested as fennel seeds. Similar in taste to aniseed, fennel seed has many uses.

The rosehip is a shrub that can reach a height of up to 5 metres. Its 2x2 cm thick fruits are roundish to oval-shaped and fleshy-soft. Their light to dark red colour is an eye-catcher in the forest. The rosehip, also called dog rose or alpine rose, originates from Europe, the Near East, Central Asia and North Africa. Today we import this product from different countries such as Chile, Russia, Bulgaria and China. The skin of the rosehip is dried in wood ovens. It reaches the buyer in bags. The rose hip peel is excellently suited as a mono fruit for a delicious, thirst-quenching infusion. In fruit tea blends, it is now almost indispensable as one of the most important ingredients.

Hibiscus, as tea drinkers know it, consists of the calyxes and outer calyxes of the hibiscus plant that are harvested in the fruiting season and then dried. After their flowering period, the fleshy and slightly brittle, dry calyxes have already taken on their typical red colouring. The hibiscus, also called mallow, is mainly cultivated in Nigeria, Sudan, Egypt, China, Mexico and Thailand. The tea infusion of our Nigerian hibiscus blossom is an enriching refreshment for thirsty people, both pure and in the form of a fruit tea blend.The hibiscus, as tea drinkers know it, consists of the calyxes and outer calyxes of the hibiscus plant, which are harvested in the fruiting season and then dried. After their flowering period, the fleshy and slightly brittle, dry calyxes have already taken on their typical red colouring. The hibiscus, also called mallow, is mainly cultivated in Nigeria, Sudan, Egypt, China, Mexico and Thailand. The tea infusion of our Nigerian hibiscus blossom is an enriching refreshment for thirsty people, both pure and in the form of a fruit tea blend.The hibiscus, as tea drinkers know it, consists of the calyxes and outer calyxes of the hibiscus plant, which are harvested in the fruiting season and then dried. After their flowering period, the fleshy and slightly brittle, dry calyxes have already taken on their typical red colouring. The hibiscus, also called mallow, is mainly cultivated in Nigeria, Sudan, Egypt, China, Mexico and Thailand. The tea infusion of our Nigerian hibiscus blossom is an enriching refreshment for thirsty people, both pure and in the form of a fruit tea blend.

These blossoms give off a fresh, sour note. The Nigerian hibiscus we offer has a concise acidity and a strong red cup colour. Fruit tea blends can therefore be balanced in acidity and colour with a well-considered dosage and combination of hibiscus flowers. But a freshly prepared hibiscus drink is also a real treat for parched throats. Be sure to enjoy it chilled in summer.

Ginger is one of the best-known herbs and spices, whose roots produce a unique, highly aromatic, sweet and pungent flavour. Ginger has been valued and used in various cultures since time immemorial and it has long been impossible to imagine our latitudes without it. The rootstock of the ginger plant, also known as the rhizome, is harvested and grows horizontally along the ground. Enjoy our high-quality ginger pure, with honey or as a flavouring ingredient added to a tea creation. A must-have!

The origin of the legendary moringa tree has its roots at the feet of the Himalaya mountains. In the meantime, however, cultivation has long since reached other continents such as South America and Africa. Small cooperatives, primarily in Tanzania and Kenya, produce top qualities there that are harvested after 3 years at the earliest. The harvest of this gentle cultivation is both the bright green leaves and the unique cup. Spicy-fresh with a pleasant, slightly sweet note, the leaves of this "miracle tree" definitely taste like "more". From the Indian subcontinent, we have chosen a beautiful quality from SriLanka, which is in no way inferior to the African one. Due to high demand and small purchase quantities, based on sustainable cultivation, we have decided to work with different origins. * n.b.a. - from controlled organic cultivation