The alchemist Al-Kimiya sets aside their basic PG/VG cauldrons to present Arthémisia, a range of teas, infusions, and toppings as high in quality as their e-liquids. The Arthémisia Topping with dried hibiscus flowers is a delight for infusions with delicious and beneficial flavors.
From clearomizer to cup, there's just one step, as demonstrated by the French manufacturer Al-Kimiya with its collection of toppings ready to make teapots whistle.
Recipe developed in France by Al-Kimiya
Net weight: 100 g
Boil water for infusion in a saucepan.Add the dried hibiscus flowers from your topping. Pour the boiling water, sweeten, and let it steep for at least 15 minutes. Filter the liquid to remove the flowers and keep only the liquid.
Boil 1.5 liters of filtered water at 80 degrees for about 10 minutes, and add 3 generous tablespoons of dried hibiscus flowers. Once the liquid turns red, add a bunch of mint leaves.
Once the drink reaches room temperature, pour it into a carafe and refrigerate with a few ice cubes, then serve as soon as it is nicely chilled.
Infuse Artemisia tea n°2 for 1.30 minutes. Remove the tea leaves and add a tablespoon of hibiscus topping for an additional infusion of 1.30 minutes, until it achieves a pink color.
Squeeze the juice of half a lemon and half an orange into the mixture.
Add 2 tablespoons of honey and 1 teaspoon of brown sugar to balance the flavors. Mix well and let it rest in the refrigerator for 1 hour, serve chilled.
Forbidden under 18 years old
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