In a nutshell: An organic clove and orange herbal infusion, spiced and fruity, best steeped 7 to 10 minutes at 100°C (212°F) (12 to 15 g/L). Caffeine-free, soothing and digestive, perfect any time of day or evening.
This infusion brings together the warming spice of clove (Syzygium aromaticum), the rounded sweetness of orange peel, and the gentle anise softness of fennel. A sensory blend crafted to accompany the end of a meal, autumn evenings, or a quiet afternoon with a chill in the air.
Made entirely from 100% certified organic ingredients, this infusion is part of our most beloved range of herbal infusions. Our guide how to choose your herbal infusion can help you find the perfect match for the moment. Julien Huot, founder of Thés & Traditions, personally selects every organic ingredient that goes into this blend.
The aromatic profile of our clove and orange herbal infusion
The moment you open the bag, the fragrance takes hold: a bright, almost sun-warmed bouquet where orange peel and orange powder (12% combined) weave together with the deep warmth of clove. This is a generous, expressive infusion that always makes its presence felt.
In the cup, the liquor takes on a luminous amber hue. The nose opens on notes of candied citrus, lifted by the characteristic spicy edge of clove. The palate is round and gently sweet, with no harsh bitterness, carried along by the natural softness of liquorice root.
Top notes: bright citrus
Orange peel (6%) and orange powder (6%) deliver a fresh, zesty opening. This is the sun-lit moment of the tasting, the one that wakes the palate with aromas of candied citrus and Mediterranean warmth. This fruity beginning immediately tempers the spiced intensity that follows, creating a rare and pleasing balance.
Heart notes: the warming spice of clove
Clove appears in two stages (3% then 1% as a finishing note), bringing its unmistakable aromatic signature: warm, faintly camphoraceous, deeply spiced. This spice, whose key compound eugenol has been the subject of extensive scientific literature, gives shape and structure to the entire tasting experience.
Eugenol accounts for up to 85% of the essential oil extracted from clove (Syzygium aromaticum). It is the source of that characteristic note, at once peppery and woody, also found in traditional dental aromatherapy.
Base notes: gentle botanical roundness
Fennel and liquorice root soften the whole with a naturally sweet, anise-touched warmth. Pineapple adds a delicate fruity depth, while dandelion and marigold flowers bring a quietly floral, vegetal quality to the finish.
Explore our fennel selection for those who are particularly drawn to that anise note. For something richer and more indulgently spiced, you might also enjoy our Gingerbread Spice infusion.
How to brew clove and orange herbal infusion
Getting a spiced herbal infusion just right comes down to a few simple but precise steps. Here is our method, refined through many tastings in our workshop, to draw out the full aromatic richness of this blend.
Brewing parameters
- Water temperature: 100°C / 212°F (fully boiling)
- Steeping time: 7 to 10 minutes
- Dosage: 12 to 15 g per litre, roughly 1 heaped tablespoon per 250 ml cup
- Best enjoyed: any time of day or evening, caffeine-free
Step by step for a perfect infusion
Bring the water to a full boil. Pour it immediately over the blend placed in a tea filter, infuser ball, or a teapot with a removable strainer basket. Cover to preserve the volatile aromatic compounds, especially the eugenol in the clove, which evaporates easily with heat.
Steep for 7 minutes for a softer, more fruit-forward cup, or up to 10 minutes for a fuller, spicier infusion. Strain and enjoy as it is, or with a spoonful of honey if you like a touch of sweetness. A fresh orange slice also makes a lovely addition when served iced in summer.
How many cups a day?
Two to three cups a day is generally enough to enjoy the flavour and the comfortable feeling this infusion brings. As with any drink containing clove and liquorice, moderate consumption is recommended, particularly for those sensitive to liquorice.
Recipe variations
This infusion lends itself to some beautiful variations. Add a cinnamon stick to amplify the spiced dimension, a star anise to echo the fennel's anise notes, or a hint of vanilla to soften the overall bouquet. Served warm in a mug in winter, it pairs wonderfully with apple desserts, gingerbread, or dark chocolate.
For a summery iced version, brew as usual, leave to cool, then serve over ice with a slice of fresh orange. The contrast between the cool fruit and the warmth of the clove is striking. A wonderful ritual, whatever the season.
Traditional benefits associated with clove and orange
Clove has been used for centuries across many herbal traditions. Modern research has turned particular attention to its main compound, eugenol, and its properties. According to publications on PubMed, eugenol is the subject of studies exploring its antioxidant and anti-inflammatory properties.
Orange peel and fennel are traditionally used to support digestive comfort after meals. The EFSA regularly evaluates plants used in food-grade infusions, including fennel, which is recognised for its traditional role in digestive comfort.
Liquorice root adds its natural sweetness but should be consumed in moderation. The ANSES recommends avoiding excessive or prolonged consumption of liquorice, particularly for those with high blood pressure or during pregnancy. If you experience recurring digestive discomfort, our dedicated digestive infusion range may be worth exploring as a complement.
To extend the warm, cosy mood of this infusion into the colder months, take a look at our winter herbal guide or discover our autumn infusion selection.
Storing your herbal infusion
To keep all the aromas of this infusion at their best, store it in an airtight, opaque container, away from light, moisture and strong odours. A metal or ceramic tin works perfectly.
Avoid the refrigerator: condensation affects dry ingredients and volatile compounds such as eugenol. Ideally, use your infusion within 18 months of opening to enjoy the full vibrancy of the orange peel and the bold warmth of the clove.
Frequently asked questions
How do I brew a clove infusion?
Bring water to 100°C (212°F), measure out 12 to 15 g per litre (roughly 1 heaped tablespoon per 250 ml), pour over the blend and steep for 7 to 10 minutes with the cup covered. Strain and enjoy as it is, or with a little honey.
What are the benefits of clove?
Clove is traditionally recognised for its digestive and antioxidant properties, thanks to eugenol. Studies referenced on PubMed explore its anti-inflammatory role and its effects on dental health. It is also used in aromatherapy for its warming qualities.
How many cups a day can I drink?
Two to three cups a day is a reasonable amount to enjoy the flavour and digestive comfort this infusion offers. The presence of liquorice calls for moderation, especially during pregnancy, breastfeeding, or if you have high blood pressure.
How can I use clove in everyday life?
Beyond infusions, clove adds warmth to slow-cooked dishes, mulled wine, compotes and spiced desserts. In cooking, allow 2 to 3 cloves per recipe for 4 people. Its essential oil is also used in dental aromatherapy, under professional guidance.
Are there any side effects?
At normal dietary amounts, this infusion is well tolerated. Liquorice may raise blood pressure if consumed excessively over time. Please consult your doctor if you are pregnant, breastfeeding, have high blood pressure, or are taking any medication.
Sources
Our information is based on the recommendations of European health authorities (EFSA, ANSES) and peer-reviewed scientific publications (PubMed), which regularly update the data on food-grade plants and their traditional uses. This infusion is blended in our workshop from 100% certified organic ingredients, personally selected by Julien Huot.
