Clear criteria for evaluating botanical quality

The tea market often contains finely ground plant dust resulting from industrial processing residue. A true infusion requires flowers and leaves preserved as close to their natural state as possible. When assessing chamomile flowers or mint leaves, the anatomical integrity of the plant indicates the preservation level of its active ingredients.

Visual and aromatic indicators

A properly dried chamomile flower retains its intact yellow receptacle and distinct white petals, without brown spots caused by oxidation. Mint leaves should have a matte green color, not gray. Gently rubbing a leaf between your fingers immediately releases clean menthol, without notes of mold or settled dust.

• Morphological integrity: Choose blends with whole flowers and leaves, not sifted dust.
• Residual moisture: The plant should be crisp, but not crumble into powder at a simple touch.
• Clear origin: Check that the label specifies the exact botanical species in Latin and the harvest year.

Slow drying compared to forced dehydration

Rosehips dried at temperatures above 55 degrees Celsius lose much of their sensitive compounds and acquire a caramelized, almost burnt taste. Low-temperature drying preserves the deep red color of the pulp and its naturally tart flavor. Avoid blackened rosehips or those compressed into dense bricks, a sign of uncontrolled storage at high humidity.