Tart natural lemon smoothes bakey rooibos notes with a tongue tickling ginger finish a superb combination.
The people of Thailand know a thing or three about finding a balance in life. Why three? Thats the number of Noble Disciplines that govern Theravada Buddhism, the religion practiced by 95% of the countrys population( the country is actually one of the most devoutly Buddhist nations on the planet) The three Noble Discipline, Training of the Mind and Wisdom. Even the philosophy behind Thai cuisine is all about achieving harmony and balance. Thai dishes are characterized by the balance of five fundamentals flavours hot & spicy, sour, sweet, salty and bitter. Only when all the flavours are in perfect balance can a recipe be considered perfect. In developing Thai Lemon Ginger Rooibos, weve adhered to this philosophy and the results, if we may be so bold, are indeed perfect.
The blend starts with Rooibos, while not in itself salty, dose possess a mellow herbal quality that like salt, accentuates the flavours of the other blend ingredients. Next, ginger adds the spicy hot component, followed by tart lemongrass for the sour component and dried pineapples for the sweet( we left out bitter, theres nothing bitter about this cup!) The resulting blend hits all the right notes if youve got relaxation on the brain. Brew a pot today and start thinking enlightenment.
How to Brew
Rooibos, ginger, pineapple, air dried lime, lemon, and lime pieces, lime and lemongrass leaves, calendula petals, natural flavours
Hot Tea: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz (200-260 mL) of water in the teapot. Pour freshly boiled water over tea. Steep 3-7 minutes. Add milk and sugar to taste. Iced Tea: Makes 1 litre: Put 6 slightly heaping teaspoons of loose tea into teapot. Pour 1 1/4 cup (315 mL) of boiling water on tea. Steep 5 minutes. Quarter fill serving pitcher with cold water. Pour into pitcher straining tea. Add ice, top-up with cold water, garnish and sweeten to taste.