Naturally sun-dried at 2000 masl from heirloom variety, this Ethiopian cascara tea offers a vibrant, refreshing experience. Each cup reveals notes of golden raisins, tangy tamarind, and sugar cane, finishing with a soft, lingering sweetness.
Beyond its unique flavor, cascara is rich in antioxidants and polyphenols, known to support digestion, reduce inflammation, and boost natural energy all with less caffeine than coffee.
🌿Benefits of Cascara Tea
Rich in Antioxidants Cascara is packed with polyphenols and antioxidants that help fight inflammation, protect cells, and support overall immune health.
Natural Energy Boost It contains a small amount of caffeine (less than coffee), giving you a gentle lift in energy without the jitters or crash.
Improve digestion Cascara may help improve digestion thanks to its mild laxative properties and fiber content from the fruit’s outer layer.
Improves Mood & Focus The combination of antioxidants and low-dose caffeine can help improve mental clarity and focus.
Hydrating & Refreshing Unlike coffee, cascara is hydrating and can be enjoyed hot or iced , a flavorful alternative to sugary drinks or herbal teas.
Low in Calories Naturally sweet and fruity, it’s a guilt-free option with no added sugar or calories (unless you add some).
BREWING GUIDE HOT BREW
Recommended Recipe :
TEA:WATER RATIO :1:15
Water temperature : 90c-95c
Time: 5-15 minutes
Method
Heat water to 93°C.
Just like coffee, you want your water to be off the boil.
Steep the cascara for around 5 minutes.
Or, if you prefer a stronger brew, it’ll keep infusing flavor for up to 10-15 minutes.
Drain the tea, and discard the pulp.
Use a plunger, tea strainer or sieve to catch the pulp.
BREWING GUIDE COLD BREW CASCARA
Recommended Recipe :
TEA:WATER RATIO :1:7
Water temperature : cold water
Time: 24 Hours
Method
Add 35g of cascara for each 250g of water to a jar or any container with a lid.
Leave the mixture in the fridge for 24 hours.
Cover the container with the lid to avoid the absorption of any unwanted aromas.
Strain out the pulp and serve over ice.
Use a plunger, tea strainer or sieve to catch the pulp. There are no fine particles in cascara, so you don’t need to use filter paper.