Why does the drying pace of a leaf matter?

Think about drying delicate laundry: if you place it on a hot radiator, the fabric turns rough and brittle. The same thing happens with dried mint leaves. When forcefully dehydrated in ovens above fifty degrees, the plant cells burst abruptly, and the menthol oil burns, taking on a bitter note of roasted hay.

Slow drying in mountain air

Our botanicals rest on wooden drying racks in a naturally ventilated space for several days. This slow process offers clear advantages:

• Deep green color: Natural pigments remain stable, with no trace of brown oxidation.
• Supple texture: The leaf breaks only under firm pressure, without turning into useless dust.
• Authentic cooling effect: The infusion taste delivers that distinct sensation of cold air on the palate.

Why you taste the difference in every cup

When you pour hot water over a slowly dried leaf, it rehydrates gradually and unfurls in the water almost as in its fresh state. Thus, it releases flavors gently, without the bitter undertone typical of industrially rushed plants.