Naturally Antioxidant

Products are only available in fine boutiques and grocery stores. Look for: Find a retailer

Chokeberries sea salt
Enjoy with meat and fish. This sea salt will impress your dinner guests for its colour and adds a pleasant slightly acid and fruity hint to all your preparations!
Chokeberries organic onions confit
A confit that will surprise you! Served hot or cold, enjoy with cured meats, pies, fatty liver, duck breast, red meat. An excellent source of antioxidants, fibers, tanin and vitamin C.
Organic maple syrup Labrador tea confit
Put some boreal forest in your plates! Enjoy with fish, poultry and white meat. Good source of antioxidants.
Chokeberries and organic maple syrup fine vinegar
This balsamic type mild vinegar with its deep red colouring has a very fruity powerful taste. This vinegar is ideal for salads or for marinating meat. High levels of antioxidants and tannins. With 50% less sulphites.
Labrador tea roses and fireweed
This sweet floral blend of rose petals and fireweed flowers, associated with labrador green tea, brings a flowerly and delicate note for a comforting beverage. Simmer water, scrunch and infuse a table spoon of misxture for 3 minutes or more.
Duo antioxidant
The antioxidant duo (Labrador tea and aronia berries or chokeberries). The aronia melanocarpa is a small black fruit from Gaspésie. Due to their high content of anthocyanins, the aronia berries are the most antioxidant and C vitamin rich fruits (twice as cranberries and blueberries). Combined with Labrador tea, they perfectly complement the antioxidant most delectable infused duo. Simmer water, scrunch 4 or 5 leaves, add 1 tablespoon of aronia berries pulps, and let steep for 3 minutes.
Labrador tea flower
Labrador tea flower is harvested by hand, during one morning of June and gently dried away from the sun. Two very important parameters are involved in this phase: the temperature and duration. These will vary depending on the water content of the flowers. A low level of desiccation could result in mouldiness, while too high drying could remove any aroma. Tea flower is deemed for being made with such fineness, for having a delicate fragrance and making its gathering so difficult.
Original tea of Labrador
The original Labrador tea is made of mature leaves from the plant harvested in late summer. Drying is faster than when you use green tea, but the duration is strictly guarded. To prepare the original tea, do not boil water. Simmer water and brew tea previously crumpled up to 70 degrees for 3 minutes.
Green tea of Labrador
Green Labrador tea is made of fresh tender leaves of the year. Harvesting is done around the month of July. To prepare green tea, avoid boiling water. Simmer water and brew tea at about 70 degrees. Compared to coffee, tea vivifying action happens more slowly in a longer period and flexes during the same time. Simmer water, scrunch and infuse 4 or 5 leaves for 3 minutes.
Smoked tea of Labrador
We use mature leaves in a smoking process with balsam fir branches, resulting in a fragrant, subtle and masculine tea. Cold smoking’s duration is very short and carefully monitored to get a great quality product. Simmer water, scrunch and infuse 4 or 5 leaves for 3 minutes.
Cayenne sauce
Cayenne sauce
BBQ sauce
Cayenne sauce