Every sip is a journey.
Discover the Tea of the Month...
Ginger / Lemon
Ginger, lemon, lemongrass, and mint are wonderful ingredients traditionally used for detoxification and reducing inflammation. But the reason we love this recipe so much is simply because my mother used to make it this way—and it remains one of our favorites for that very reason.
Ginger / Lemon is neither a green nor a black tea; it is an herbal infusion. Caffeine-free.
It contains real ginger and real lemon—no artificial "winter" scents from a lab. Steeping it longer makes it warmer and sharper; a shorter steep keeps it bright and citrusy. You choose the intensity entirely yourself.
You can even use it as a cold brew base for your next tea mocktail.
FLAVOR
The drink has a full, bright flavor with citrus accents.
The ginger flavor remains balanced and never overly sharp.
Immediately following, we taste notes of lemon and the fresh, grassy quality characteristic of lemongrass.
A pleasant, rounded mouthfeel that lingers is the only hint that a small amount of licorice root has been included in the blend.
The finish is clean, of medium length, and features a fresh touch of mint.
How to brew it
95–100°C · 5–7 minutes · 1 pyramid bag per cup (or 2 for an 800ml pot).
Using boiling water is not a mistake here: herbs and roots need heat. While green tea burns at 100°C, this infusion thrives on it.
No milk. Honey is fine. A slice of fresh lemon elevates the citrus notes even further. Three ways
– Straight, in a glass: this way, you can see the color and smell the steam.
– With fresh lemon and a small spoonful of honey => winter evening, book, blanket.
– In the kitchen: steeped strongly as a glaze for salmon with ginger and honey.
The recipe can be found in the webshop under the blog posts on "tea in the kitchen."
