Organic Relaxation Tea

Directions: Steep 3 g of tea in 200 ml of boiling water for 5-8 minutes.

Allergens: According to the raw material specification, it contains no allergens requiring declaration pursuant to Annex II of Regulation (EU) No. 1169/2011.

Storage: Store in a cool, dry place, do not freeze, and protect from direct sunlight.

Where the valerian smell comes from

Freshly dug up, a valerian root hardly smells at all. The characteristic scent only develops during drying and storage: certain esters break down, releasing isovaleric acid, the same compound responsible for the smell of sweaty feet and the note found in some types of cheese.

Anyone who has valerian in the house also quickly notices that cats react to it, much like they do to catnip. As for harvesting: it is dug up in the autumn of the second year, then washed, cut, and dried at a low temperature.

True chamomile and false chamomile

Several very similar white-and-yellow composite flowers grow side by side in fields and along roadsides, including field chamomile and scentless chamomile. Only true chamomile, Matricaria chamomilla, is suitable for harvesting.

The surest identifying feature is a lengthwise cut through the flower head: in true chamomile, the cone-shaped receptacle is hollow inside, while in all lookalikes it is solid. It has one more special feature: the deep blue chamomile oil is not actually present in the plant. Its pigment, chamazulene, is only formed during steam distillation.

Hawthorn, the shrub of hedges

Crataegus belongs to the rose family; the genus name goes back to the Greek word for strength and refers to the exceptionally hard wood. For centuries, hawthorn was the material used for impenetrable field hedges, which still shapes entire landscapes today.

What looks like a berry is, botanically speaking, a miniature pome, containing one to five hard stone seeds. It is harvested in autumn, when the fruits are deep red. Its aroma is floury and astringent, which is why in a blend it tends to form the background rather than the leading note.

Why basil is not just basil

Few herbs differ so much depending on the variety. In European basil, linalool determines the aroma, giving it a soft, sweet note. Thai basil, on the other hand, is shaped by estragole and tastes anise-like, while Indian tulsi is dominated by eugenol and therefore clove-like.

Technically, these are called chemotypes: the same species, but with a clearly different oil profile. For a tea blend, the choice of variety is therefore no small detail; it determines whether the herb supports the other ingredients or overpowers them.