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.
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.
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 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.
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 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.
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.