At the burrow, Blackcurrant is a flavor that we like to combine with other fruity and floral notes such as lavender or raspberry.
Our master infusers have established new collaborations with plant producers in Burgundy for the harvest of Blackcurrant leaves with the ultimate goal of concocting more flavorful infusions for you, always with plants only!
Present for more than 4 centuries and bordering the vineyards, the Cassis plantations (Burgundians and Burgundians) are fragrant every year, between May and June, at the time of its harvest.
This small black fruit is attracting a large number of growers who cultivate the fruit, bud, and leaf. It can be used in cooking, perfumery, and alternative medicine.
For our infusions, we use blackcurrant leaves , large and flat, with toothed edges.
Our new partner has been growing blackcurrants for many years. Their very first plot dates back to 2004, and today, more than 10 hectares are dedicated to their harvest.
A small, passionate French producer who is seeking to perpetuate his business and, alongside the 2 Marmottes, develop new drying and harvesting techniques. A passionate profession that he is immensely happy to share with us and that he is passing on to his son. A business passed down from father to son... That's everything we love at the burrow.
Once the leaves are harvested, they are then dried, sorted, tasted and analyzed to maintain taste quality in our recipes.
The Peace Mémé and Mêlée de Fruits bouquets use this plant... and as the name suggests, Rooibos Cassis .
Two infusions that you can also try cold . Simply infuse your bag for 30 minutes and let it cool, then let yourself be carried away by the delicate notes of this plant.
More information on the small plant producers pampered by our master infusers?
Focus on Aurélien, Camomille producer
Meeting with Alain, mint producer
