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This ginger root tea is from Sing Buri, Thailand. Ginger (Zingibar officinale) is a tart, knotty spice, and the most commonly used flavor additive in cuisine around the World. It makes a great tea with clean notes and, of course, the familiar hot finish. Also, ginger is used for indigestion, nausea, cold, and flu symptoms. Similarly, ginger is excellent paired with lemon or honey.
Ginger began its rise to fame during the early cultures in the Far East. Drying the root became popular during the period when it was transported along ancient caravan routes into the Mediterranean regions. Enterprising merchants discovered that if the root were dried, it would not spoil. Fresh ginger is now widely available in the West, but the dried variety remains ever popular.
Our Ginger Root comes from the world’s finest ginger farms in Thailand. Add our ginger root to other teas, therefore creating your own personal blend. We have been known to dabble in our tea room, concocting amazing iced teas with our dried ginger.
We suggest infusing our ginger with boiling water to release this tart, knotty spice. Make 20 to 25 cups of tea from 2 oz of loose leaf tea. Also, we suggest steeping your ginger multiple times for even more cups of great tea.
Brewing Instructions for Ginger Root Tea
Prepared like tea, these gems contain no tea leaves. All blends are caffeine-free, except for the Mate. Use boiling water (Mate should use water at 176); infusions can be steeped up to 10 minutes depending on personal preferences. All teas are sold in 2oz packets from which 20-25 cups of tea can be brewed unless otherwise noted.
Store in a dry place.