The infusion of Long Pepper leaves reveals a delicate taste with spicy, sweet and cinnamon notes
Close in botanical terms but different in taste and flavor, the leaves of the long pepper plant, native to Java, are different from those of the Kampot Pepper plant.
As generous as it is invigorating, this infusion is sure to take you on a journey!
Our Long Pepper leaves are harvested, peeled, sliced and dried immediately at low temperature to retain all their aromas.
How to prepare a tea with Long Pepper Leaves:
Start by boiling water for your tea. When boiling, pour the water into your teapot.
Place in the teapot 1 spoon of Long Pepper leaves per cup and let steep for around 10 minutes. It is always better to drink infusions without sugar and taste the product by itself.
You can also let it cool down and drink an iced Long Pepper Leaves tea.
Once the package is open, we recommend that you keep the Long Pepper Leaves in a closed jar, protected from light and moisture, so that it retains all its flavor.