The infusion of Betel leaves reveals a pronounced taste, with a woody and minty scent.
From the pepper family, Piper Betle is widely distributed in Cambodia. Each family owns one or two lianas of this pepper.
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From the same family as pepper, these leaves are used to make the famous "betel quid", chewed regularly in some Asian countries. Alone, infused, Betel leaves are distinguished by the freshness and tonicity of their flavor.
An invigorating herbal tea!
Betel leaves are used in Cambodia as a general stimulant, antiseptic and anti-inflammatory and have many other therapeutic benefits.
Our Betel leaves are harvested by hand, selected and cleaned as quickly as possible before being dehydrated at low temperature. This manufacturing process allows all the aromas to be preserved, thus guaranteeing you a high quality product!
How to prepare a tea with Betel Leaves:
Start by boiling water for your tea. When boiling, pour the water into your teapot.
Place in the teapot 1 spoon of Betel 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 Betel Leaves tea.
Once the package is open, we recommend that you keep the Betel Leaves in a closed jar, protected from light and moisture, so that it retains all its flavor.
Betel (Piper Bettle)
Kampot - Cambodia
100% Betel Leaves
Fresh and tonic - Strong woody and mentholated notes
Store in a cool, dry place away from light and moisture
Brew 1 teaspoon per cup, in simmering water, for 5-8 minutes