Infusion

Black tea infusion is listed on the photographed label.^[1]

Fig leaf infusion is listed on the photographed label.^[1]

Black tea is infused in water.^[2]

An infusion of Genmaicha—a Japanese tea of green tea leaves and roasted rice—is used in the blend.^[2]

Black tea infusion is listed on the photographed label.^[3]

Jasmine tea infusion is listed on the photographed label.^[3]

Lapsang Souchong and Earl Grey teas are brewed and fermented into kombucha, combining pine-smoked tea with bergamot character.^[4]

Mahleb is infused into the fermented rice base; no separate water infusion or whole-versus-ground form is established.^[5]

Leaves are bruised and oxidised into a tea. The blend also has blackberry-leaf water kefir; no continuous sequence through kefir is asserted.^[6]

Butter infused with wild rose petals is used to fat-wash the fermented gooseberry base.^[6]

The producer calls these pickled Nobilis pine cones from Paradisbakkerne and describes infusing them into the finished blend. Botanical identification remains unresolved.^[7][8]

The producer product page documents a kefir infused with bay leaf and green peppercorn. The importer’s separately described whole-blend peppercorn treatment is not transferred here.^[9]

MURI uses Quince Water Kefir in Passing Clouds: fresh quince ground, infused in water, and fermented with water-kefir grains. The linked provenance notes quince from farmer Eva on the island of Møn (Møn, Denmark).^[10]

The undated component article calls this Woodruff Infusion. The May 2024 production post places dried woodruff in sourdough kvass. The infusion medium is therefore not asserted as a separate water preparation.^[11]

Fir needles are infused into vinegar; no fir-vinegar fermentation is asserted.^[7]

MURI uses Magnolia Flower Tea in The Sound: an infusion of magnolia flowers.^[12]

The producer describes a longer steep at a cooler temperature than usual. In an interview, Aaron Trotman describes slow-cooking the chamomile for about two hours. These are separately attributed accounts of the extraction; no sequence of two stages is established.^[13][14]

Orange pith is infused for 5 hours to add bitterness. No infusion temperature is specified.^[15]

The roasted beetroot is then infused and steeped whole in the kettle.^[16]

Crushed coriander and celery seeds infuse to create a broth-like base.^[17]

Fresh basil is flash steeped to add oil and aroma; no duration or temperature is given.^[17]

Cacao nibs are steeped both cold and hot. The order, duration and numeric temperatures are not specified.^[18]

The producer calls the steeped ingredient fir pine needles; a botanical species and steeping schedule are not specified.^[19]