From the land of Pomeranian culture and the egg capital in the Serrana Region of Espírito Santo, a rural property in Santa Maria de Jetibá grows herbs, flowers, fruits and spices organically that go a long way until they are transformed into special teas.
The result has already gone beyond the borders of Brazil. Two blends produced with Espírito Santo ingredients received a gold medal in the Teas of the World 2025 international competition, held in Paris, France. But they have also conquered palates in other states.
The ingredients come from properties such as rural producer Selene Tesch, in Alto de Santa Maria, and go to Vitória, where businesswoman Bárbara Borges creates exclusive formulas for teas and infusions.
The products also supply customers in different Brazilian states, such as São Paulo, Minas Gerais, Bahia, Rio de Janeiro and Espírito Santo, in addition to inspiring personalized projects for clinics, hotels, cafes and other companies.
According to Bárbara, international recognition reinforces the quality of the ingredients produced in the field and the work carried out in Espírito Santo.
"Experts in French gastronomy and tea evaluated the balance of the blends, considering aroma, flavor, body and the entire sensorial experience", explained the businesswoman.
In total, more than 300 products participated in the competition. The company from Espírito Santo won two gold medals.
Santa Maria de Jetibá is nationally known for its egg production and the strong influence of Pomeranian culture. The municipality also stands out for organic agriculture.
For 35 years, Selene Tesch has been growing food without the use of pesticides. The property produces around 20 tons of organic produce per year and brings together approximately 120 varieties of vegetables, fruits and vegetables, as well as hundreds of species of herbs, flowers and spices used in the production of teas.
Among the plants cultivated are hibiscus, lavender, espinheira-santa, arnica, balsam, soursop and perpetual.
According to the farmer, the difference lies in soil management and respect for the natural cycle of each crop.
"We are pioneers in poison-free alternative agriculture. We work with crop rotation and respect the planting season to avoid pests", he stated.
After harvesting, the herbs, flowers, fruits and spices undergo careful selection and are dehydrated. The process is carried out in ovens with controlled temperatures, which vary depending on the ingredient.
The leaves are dehydrated at temperatures that can reach 60 °C, while fruits undergo heating between 70 °C and 80 °C to preserve aroma, flavor and properties.
After drying, the ingredients are stored whole or crushed, depending on the purpose. Part of the production is sold directly on the property and at organic fairs in Greater Vitória.
Another part goes to specialized companies, where the different species are combined to create tea blends.
At Bárbara's company headquarters, in Vitória, dehydrated leaves, flowers, fruits and spices go through selection before being transformed into signature blends.
She is responsible for developing each recipe, defining the combination and proportion of ingredients according to the proposal of each tea.
In addition to the brand's own collection, the company creates exclusive lines for businesses that want to offer personalized products to customers.
Among them are medical clinics, hotels, coffee shops and brands that use teas in wellness experiences.
"Our difference lies in the authorial creation of blends, the curation of ingredients and the sensorial construction of each tea. We seek Brazilian ingredients whenever possible and develop products that combine flavor, experience and purpose", said the businesswoman.
