Wild Thyme and Bio from Tunisia - Thymus Capitatus
Sun-drenched, a few leaves are enough to release an intense, slightly peppery and natural taste. This thyme differs from the varieties more common to Thymol because of its more lively profile and persistence in the mouth. This thyme has a characteristic richness in Carvacrol which gives it, in the mouth, an oregano note.
Infusion Tips: Pour simmering water (just before boiling) over thyme (leaves, flowers) and leave to infuse for 5 to 7 minutes. A few leaves (2g) are enough for each cup but we invite you to vary concentration and brewing time to determine what is best for you.