ATITLAN

If the cultivation of tea is recent in Guatemala, that of corn is centuries old. Considered a divinity, an object of worship and a symbol of resurrection, its sacred dimension is central in Mayan culture. We have made it the star ingredient of our recipe, choosing its indigenous variety (“criollo corn”) renowned for its purity and the richness of its contributions. So here is Atitlan: a draining, anti-fatigue and antioxidant tea, with subtle notes of toasted cereals.

Notes: gourmet, toasted cereals.

Ingredients :

Locally certified organic black tea (camelia sinensis) (63%), native black, white and yellow corn (37%).
Exclusively handcrafted from Guatemala - 100% natural - No added flavors or sugar - Gluten free - GMO free.

Use:at will but not after 5:00 p.m., due to the presence of theine.

Preparation:2 large tablespoons for 1 liter of pure or filtered water, brought to 90°. Infusion for 4 to 6 minutes depending on taste.

Jorge's word:

“I selected family corn farmers around the wonderful city of Antigua, Guatemala. They were introduced to me by Gabriella Perdomo, who works to redevelop local corn, criollo corn. It can be white, yellow, red or black, it is full of nutrients, and obviously it is non-GMO! This is a key point: when a family starts buying GMO grains, they quickly buy everything that goes with it, it's expensive and sooner or later they sell their farm to a large group; she is no longer the owner of her land, she becomes an employee.

Gabriella makes fantastic tortillas, exclusively from criollo corn, at her restaurant El Comalote in Antigua. When I tasted the difference in taste of its tortillas (which says a lot about the quality of the raw material), I immediately understood that for the Tea Tribes infusions I was going to source corn from families who still own their land to grow criollo corn!

Gabriella is also the head of an association which promotes criollo corn, both to consumers and to the farmers themselves, with a supporting label.

As for tea, it's a love story that I hold dear. In fact, there are the beginnings of highly qualitative tea production in Guatemala, which began around fifty years ago. There, unlike corn, we cannot yet speak of an ancestral tradition. But this is part of customs. Today's Mayans have begun to integrate camelia sinensis as a new possibility for making tasty and beneficial beverages. I believe that traditions can only continue if they are at least evolving; if they are too rigid, they break like dry wood!

This is why I allowed myself to mix tea and corn.

In this case, tea from a certified organic cooperative, which supports many families, and family criollo corn, totally pure.

For me, the result is mesmerizing, literally and figuratively. »