The product, Wize Monkey, has a range of infusions that are already marketed in the United States and Canada only in stores specializing in tea, organic products or by buying online, and now comes to Europe from Candelas, exclusive distributor of the brand in Spain and Portugal, where it can already be tasted in various hotel establishments, both in hot infusion and in its cold version as a cocktail.
The product is presented in a recyclable packaging and offers four varieties of flavors: infusion of original coffee leaves, infusion of Earl Gray coffee leaves, with bergamot aroma, infusion of Mango coffee leaves, with mango aroma, and infusion of Ginger Lemon coffee leaves, with ginger, lemon peel and lemon myrtle, all presented in biodegradable pyramid-shaped sachets that are infused at 95 ºC for at least five minutes, after which the product is ready to be tasted no need to add sugar or sweetener.
Infusions with healthy properties
The infusion of coffee leaves has been consumed for hundreds of years around the world for various health applications, since the result is a drink with high health benefits, which is attributed anti-inflammatory properties due to its high content in mangiferin, a polyphenol commonly found in mangoes, used in traditional Indian, Central American, Chinese and African medicine for hundreds of years for this ability.
The chlorogenic acids present in the coffee leaf contain rare antioxidants, which supposedly act as an excellent stimulant for our metabolism, while their caffeine levels —18 mg of caffeine per 250 ml drink—, similar and even slightly lower than those of green tea, allow the infusion of coffee leaves to produce the same sensation of concentration with relaxation.
Qualification
New infusions with leaves of the coffee plant
Description
An infusion made with Arabica coffee leaves, harvested and processed by hand in Nicaragua from the recycling of the prunings of the coffee plant that are usually wasted, and that results in a soft drink, without bitterness, healthy and rich in antioxidants.
Author
Gastronomy Journal