Tasting Notes
From soft grassy notes of fresh hay this bright infusion develops into sweet lemon drops combined with the rich tingle of spice.
Longer infusion can build great depth and heat.
Quantity
Use 2g of tea per 150ml of water.
Temperature
For the optimum infusion use 100°C (212°F) water.
Time
Infuse for 30 seconds to a minute, tasting regularly. For a more vigorous infusion, leave for longer intervals to develop.
Infusions
You can infuse these herbs at least three times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
16p per cup based on 2g of tea per 150ml of water and 3 infusions.
Ginger & Lemongrass
Sikkim & Sri Lanka
We have carefully crafted a blend of uniquely complex and full-bodied lemongrasses harvested from the highlands of Sri Lanka with pure rich ginger gathered from the foothills of the Himalayas around the Temi Tea Garden in Sikkim.
TENDER
Sri Lankan Lemongrass
The lemongrass is made using the tender leaf rather than the woody base. It is grown in a remote mountain tea garden above the Ravana Falls combined with smallholder organic farms across Sri Lanka.
Sikkim
Extraordinary ginger
High in the Indian Himalayas, between Nepal and Bhutan, lies the secret region of Sikkim. The Lepcha people cultivate and craft a tea that is truly outstanding.
Between seasons, they prepare this extraordinary ginger, harvesting and drying it in the withering beds, where the tea is laid out to lose moisture and become supple before crafting. The high altitude combined with organic and traditional practices in cultivation and handling result in a ginger with a deeply intense and rounded character that is the very best we have found after an extensive search across the globe.
