Aromas and flavors fused in a "Tea Tasting".

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Textures, aromas, and flavors merged in a Tea Tasting held last Saturday, November 30 at the headquarters of Fundación La Tortuga in Lechería.

Textures, aromas, and flavors merged in a Tea Tasting held last Saturday, November 30 at the headquarters of Fundación La Tortuga in Lechería.

With the aim of encouraging the consumption of natural beverages, the non-profit organization went through the history, properties, and benefits of one of the oldest beverages in the world.

Tea in its multiple presentations is the third most popular beverage in the world after water and coffee. The custom of serving leaves of the tea plant (Camellia sinensis) to impart a good taste to boiled water was first used in China around 250 B.C. and has since spread to almost all regions of the world with great consumer acceptance.

The theturtlefoundation was able to enjoy a variety of hot infusions such as oregano (expectorant), jasmine (has calming properties), basil (helps relieve headaches), cayenne (improves blood circulation), laurel (appetite stimulant, digestive, cholagogue, and carminative) and Jamaica flower (diuretic, antihypertensive, antiparasitic properties). To surprise palates, the organizers offered innovative flavor combinations such as basil with jasmine and cayenne, created by Freddy Laya, a member of the Foundation.

The Vice-President of the Foundation, Chelo Nogueira, highlighted the importance of consuming natural beverages free of chemical products, as well as the nutritional and beneficial elements that tea provides to our organism. She also said that La Tortuga Foundation hopes to offer this initiative again, but with products from its own garden.

The event was enlivened by the melodies of singer Víctor Estanga, a member of The Country Band, and Andrea Alincandú, a student of Universidad Santa María, who was in charge of setting up the event as part of her internship at the foundation.