Tea Time with Tanja Grandits

Tanja Grandits from Restaurant Stucki in Basel and her daughter Emma are big tea drinkers. "I think there's something calming about infusing a fine tea, and you're simply doing yourself some good," says the star chef.

Of course, she doesn't mean making a bagged tea, but a homemade tea with herbs - or fruit - "and water from the Novis kettle." The Novis KTC1 kettle made of stainless steel looks beautiful on the one hand. On the other hand, it has an electronic temperature setting from 50 to 100 degrees Celsius - this ensures that the water has the perfect temperature for the respective application. Since the Novis kettle is completely made of metal, the water never comes into contact with plastic.

One of Tanja Grandits' tea favourites consists of raspberries, rose petals and hibiscus. In terms of colour, the combination also makes a great drink with a very fruity taste; the raspberries also add a pleasant acidity.

"I think there's something calming about infusing a fine tea, and you're simply doing yourself some good."

Tanja Grandits, star chef and cookbook author

Berries and Rose Tea

Ingredients:
1.2 l water
2 tbsp hibiscus blossoms, dried
2 tbsp dried or fresh rose petals
½ tsp fennel seeds
1 large handful of raspberries, fresh or frozen
2 tbsp blossom honey

Method:
Place all ingredients in a teapot. Boil water in the Novis KTC1 kettle to 90°C, pour into the teapot and leave to brew for 10 minutes.