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A bright and fruity Ceylon blended with the earthy and aromatic sweet flavours of the Maltese carob. East meets west with success. Add milk or Maltese honey for extra indulgence.
From: 12.95

Tgħanniqa is a unique Maltese tea blend with carob pods blended with a strong Ceylon black tea. Carob comes from a sweet evergreen tree that is grown heavily in the Maltese country roads and other Mediterranean countries.

Our Maltese generations of old used carob as a healthy beverage to boost their immune system, sooth sore throats and coughs on a rainy day and aid digestion.

Carobs were a staple diet with early civilizations, with archeological findings indicating that  early Egyptians used carobs as a natural sweetener.

Carobs have also been called St. John’s bread or locust bean because the pods were once thought to have been the “locusts” that were eaten by John the Baptist in the Wilderness.

That story was apparently wrong, as the prophet actually ate migratory locust.

It is also hinted that early jewellers and goldsmiths in the Middle East used to weigh gold and gemstones against the seeds of the carob tree.

A Carob pod takes between 11 to 12 months to develop and ripen. By then the seeds are bursting with complex sweet and aromatic flavours that provide  a hint of chocolate and earthy root herbs. Characterised by a rich, deep red colour, this special tea blend provides a delicate balance of  sweet and savoury indulgence all in one steamy cup.

Out of stock
A soothing yet joyful cocktail of chamomile blossoms, rooibos vanilla and peppermint leaves. A pleasantly surprising combination.
From: 12.95

This indulgent cocktail of Egyptian chamomile blossoms blended with the rich South African rooibos bush, makes you want to sing a joyful serenade. The blending with vanilla and the peppermint leaves makes it a unique tune. Find your daily calm with Joyful Serenade.

The name Chamomile comes from the Greek word meaning ‘ground apple’. Its history dates back at least to ancient Egypt, where Chamomile tea was prescribed as a cold remedy. The Romans enjoyed it as a beverage, as well as an incense. Ironically, the name ‘Roman Chamomile’ by which it is sometimes known, does not stem from this time. It rather comes from an arbitrary naming of the herb in the 19th Century by a botanist who happened to find some growing in the Roman Coliseum.