On a short infusion the elegant caramel and soft woody notes are lifted by gentle ginger warmth.
A longer, hotter extraction, will intensify the spice of the ginger and the rich earthiness of the Rooibos.
Use 0.07oz of leaf per 5.1fl oz of water (2g per 150ml).
For the optimum infusion use 194 - 212°F (90 - 100°C) water. If you prefer a stronger ginger, use hotter water.
Infuse for 1 - 2 minutes, tasting regularly.
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
42¢ per cup based on 0.07oz of leaf per 5.1fl oz of water and 2 infusions.
A beautiful blend of our Japanese Hojicha Roasted Green Tea from Uji and our Chinese Peony White Tea from the mountains of Fujian.
Tea has, of course, been used as a medicine for many thousands of years - rich in polyphenol antioxidants. These lovely leaves also offer gentle stimulation to aid concentration.
To boost the restorative effects we have added pure herbs; Rare Ginger from the foothills of the Himalayas and our Wild Rooibos from the UNESCO World heritage site in the Cedarberg Mountains of South Africa.
Rooibos has long been used as a natural hydrator as well as being rich in minerals including calcium, magnesium and potassium. Himalayan Ginger, from the entirely organic state of Sikkim, relieves nausea and has anti-inflammatory properties.