Coconut Milk

It is made from ground coconut flesh and is most commonly used in the cuisines of Latin America, Africa, the Caribbean, Oceania and Southeast Asia. It is used to make desserts, cheeses and curries.

It contains carbohydrates, proteins, fat, calcium, fibre, and from minerals it contains iron, magnesium, selenium, phosphorus, potassium, zinc, copper, manganese, sodium, omega-6 fatty acids, folic acid, pantothenic acid and vitamins K, C and E.

It supports blood formation and spleen function; it is neutral to warm in nature and has a sweet taste.

Hemp Infusion

It is prepared from unhulled hemp seeds, which are soaked in water, left to swell, then blended and strained.

This infusion contains nine essential amino acids, omega-3 and omega-9 fatty acids, vitamins A, E and the B complex, and from minerals it contains magnesium, iron, phosphorus, potassium and calcium.

In the Czech lands, an infusion made from sunflower seeds was also used. These contain a lot of magnesium and support blood formation.

Poppy Seed Infusion

The poppy is a very ancient crop. It was probably cultivated in the 6th century BC in the Mediterranean region, and a thousand years later, opium was produced from it in Mesopotamia. Ancient civilisations used opium as a sedative. Sometime in the 9th century, it reached China from Persia, where it negatively affected life in this part of the world in the 18th century. It began to be cultivated in our territory at the beginning of the 19th century.

Infusion from ground poppy seeds is very suitable for providing calcium. Poppy seeds are highly alkaline like almonds and, alongside dried thyme, marjoram and Lapacho tea, they have the highest calcium content. There are 1,460 mg of calcium in 100g of poppy seeds, which is 3 times more than in curd cheese. The poppy is a crop that contains 20% high-quality protein and 42% of the best fat; it is a significant source of zinc, magnesium and iron. The poppy is warm in nature and bitter in taste, and it enters the heart meridian.

Almond Infusion

Almonds are an ancient crop. They were probably first cultivated in ancient Greece and soon became a popular delicacy all over the world. They are ideal for healthy skin, hair, nails, bones and teeth, thanks to magnesium, calcium, potassium, zinc, a high iron content and a large amount of fibre. Almonds also contain a number of antioxidants that protect our body from free radicals, especially our blood vessels and heart.

Almond infusion neutralises the internal environment and at the same time provides the body primarily with calcium, potassium, phosphorus and magnesium.

Almonds moisten the lungs and large intestine, relieve coughs and transform phlegm, pull down the counterflow of stomach energy and nourish the blood. They have a sweet and bitter taste, are neutral to warm, and support the function of the spleen, lungs and large intestine.

Oat Infusion

We have known oats since the Bronze Age and they probably originate from Central Asia, where they were bred from wild oats. They reached Europe thanks to the Slavs and Germanic peoples, who grew them in large quantities. Of all cereals, they contain the most protein, about 13%, and about 7.5% fat; they also contain an abundance of enzymes – mainly diastase, which supports digestion. Their proteins are similar to legumes and they do not create gluten. They contain a lot of lecithin, so they are also a balm for our nerves.

Oat flake infusion contains vitamins B and E, magnesium, selenium, copper, manganese and iron. It can be made directly from oats as well as from oat flakes. It is ideal for athletes and before and after strenuous physical performance.

Oats have a sweet taste and are neutral to warm in nature. They support energy and blood formation. They strengthen nerves, muscles and tendons. They disperse dampness and support Yang. They regenerate the organism after a long-term illness. Use with caution in cases of heat syndromes, hot flushes and eczema.

Rice Infusion

Compared to cow's milk, it contains more carbohydrates and smaller amounts of calcium and protein. It is suitable for those who have an allergy to lactose or soy. It contains vitamins B2, B12 and D.

Rice infusion has a sweet taste and a refreshing nature. It supports the function of the spleen, intestine and stomach.

Sesame Infusion

The first mentions of sesame can be found as early as the 3rd century BC. It was cultivated in ancient Egypt. Sesame infusion is very nutritious. It has a high content of protein, fibre and carbohydrates. From minerals, it contains magnesium, potassium, phosphorus, calcium, iron, zinc, sodium and manganese.

It supports blood formation and vitality. It benefits the spleen and intestine. It has a neutral to refreshing nature and a sweet taste.

Soy Infusion

The first mentions can be found around 200 BC. It has also been used in small quantities for centuries as a warm drink or for preparing tofu. From China, it spread to Japan and only recently has it begun to spread to Western Europe.

It has a sweet taste and supports the function of the stomach, spleen and large intestine. It is refreshing in nature.