Quality begins with

Purchasing

When purchasing ingredients on site we take a very close look at every aspect: how is the harvesting done, what is the neighbouring farm growing, how are the storage, drying and sorting done? Any potential risks are incorporated into our quality control schedules. Safeguarding quality means thinking outside of the box – across long geographical distances. A Lebensbaum purchasing journey has little in common with any glossy travel brochure. Yet far away from the Costa Brava the world offers an extraordinary cornucopia of taste, which has by no means all been discovered yet. Buoyed on by this certainty, we continue to search for ingredients of special quality.

How to fit an apple in a teacup

We did not have to travel very far to find the best apples for our teas. In Lindau, the Bioland apple farmer Claudius Haug from ÖKOBO (Producers’ association for organic fruit from the Lake Constance area) is the right man in the right place for Lebensbaum.

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The almost maritime, mild climate of Lake Constance ensures that the apples have a perfectly balanced sugar–acid ratio.

It is, however, the case that a whole apple does not fit into every teacup. And cutting them into small pieces and drying them are things we cannot do ourselves. This is where we consult the experts. Not too far away from Lindau, and already in the right direction toward northern Germany, lies the solution. Our Lake Constance apples are cleaned, cut into small pieces and carefully dried according to type at the company Völpel in Königsmoos. Just the way we want it. Anton Völpel constructed the first drying facility more than 50 years ago. Today the company boasts the latest machinery with a combined heat and power unit and heat recovery. Obviously, the operation is eco-certified. Lebensbaum has been working with the Völpel family for 25 years now.

As with Völpel, we have been working together with specialist companies on special production processes for many years, because we do not expect either ourselves or other people to be able to do everything. In what they can do, however, our partners are the best.

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As far as necessary

As far as necessary

But maté tea has to come from South America. It requires the steady temperatures that prevail there, and which are on average between 20 and 23 degrees Celsius.

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A medium-to-high ambient humidity is also a precondition. If the location is then found at an altitude of between 400 and 800 metres, the caffeinated plant will enjoy ideal growth conditions.

This geographic constellation is a law of nature and it cannot be moved to a greenhouse in Lower Saxony. And of course, we ensure that the maté tea does not reach us by airplane, but by ship.

Raw materials that do like our Central European climate and are grown by our partners in the right quality are of course bought in Central Europe. Preferably in Germany and our neighboring countries. As close as possible.

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