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Thai Lemon Ginger Rooibos
ROOIBOS 50g
GRADE – Choice Grade #1
CAFFEINE/ANTIOXIDANT LEVEL: Caffeine free herb/ Medium
Cup characteristics: Tarte natural lemon smoothest bakery rooibos notes with a tongue tickling ginger finish – a superb combination!
Luxury ingredients: Rooibos, Ginger, Pineapple + Lemon + Lime pieces, Lime + Lemongrass leaves, Calendula petals, Natural flavours.
£ 5.50
In stock
PRODUCT ID: 441
Description
Thai Lemon Ginger Rooibos.
The people of Thailand know a thing or three about finding balance in life. Why three? That’s the number of Noble Disciplines that govern Theravada Buddhism, the religion practiced by 95% of the country’s population. (The country is actually one of the most devout Buddhist nations on the planet.) The Three Noble Disciplines are: 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 fundamental flavors – hot & spicy. Sour, sweet, salty and bitter (optional).
Only when all the flavors are in perfect balance can a recipe be considered perfect. In offering Thai Lemon Ginger Rooibos, we’ve adhered to this philosophy and the results, if we may be so bold, are indeed perfect. The blend starts with Rooibos, while not salty, does possess a mellow herbal quality that, like salt, accentuates the flavors of the other blend ingredients. Next, ginger adds the spicy hot component, followed by tart lemongrass for the sour component and dried pineapple for the sweet. (We left out bitter – there’s nothing bitter about this cup!) The resulting blends all the right notes if you’ve got relaxation on the brain. Brew a pot of Thai Lemon Ginger Rooibos today and start thinking about enlightenment.
A 200 ml of brewed Rooibos contains nutrients such as: Iron, essential for transport of oxygen in the blood, Potassium, Calcium, necessary for strong teeth and bones, Copper, Zinc, necessary for normal growth and development of healthy skin, Magnesium, Fluoride, necessary for strong teeth and bones, Manganese and Sodium, necessary fur fluid and acid-base balance.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk & sugar to taste. Ideal Brewing Temperature: 100ºC/212ºF.
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose rooibos into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the brewed rooibos into your serving pitcher, straining the rooibos or removing the bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced rooibos is to increase the strength of the hot rooibos brew since it will be poured over ice and diluted with cold water.
(Individual Serving): Place 1 slightly heaping teaspoon of loose rooibos into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the rooibos. Cover and let steep for 5 minutes. Add hot rooibos herbal tea to a 12oz/375ml acrylic glass filled with ice, straining the rooibos or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced rooibos is to increase the strength of hot rooibos since it will be poured over ice and diluted.
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
