On Saturday, February 12, our two Marmots joined the show "Saturday at any price" to show you how our 100% herbal infusions are made from field to cup.
It is in the Drôme that the France 5 teams have an appointment to meet Frédéric, our lemon balm producer .
This beautiful plant appreciates the sun, fertile, well-aerated soils and on Frédéric's farm it is rather well off. This perennial plant is adorned with green, serrated leaves that our producer harvests each year from May until the arrival of the first frosts.
Once harvested, the lemon balm leaves are then dried between 40 and 45 degrees to preserve all their active ingredients.
See all our lemon balm infusionsThe lemon balm leaves are then transported to Haute-Savoie on the shores of Lake Geneva. Our master infusers will analyze, check, cut, sift and then blend this plant with other plant species to create original recipes with unique flavors like Boost and Moi , or the latest, the evening herbal tea 1,2,3...Sommeil!
Once the blends have been imagined, they obviously need to be tasted because at the terrier we don't mess around with quality. And for that, you need a good palate... and flair. This is one of the missions of Richard and François , our master infusers , who control the color, smell and taste of each of our infusions... Nothing is left to chance, making infusions is a real goldsmith's work.
We won't tell you any more, but we invite you to watch this report in replay until March 14 right here , from the 38th minute.
See the report
