Lemon Verbena Hibiscus and Ginger Tea by Tea & Coffee | Teatico
Overview
Lemon Verbena, Hibiscus and Ginger combine here into a reddy-purple cup with strong citrus notes over herbaceous undertones — sweet and well-balanced from first sip to last, light in body despite the deep colour. Lemon Verbena carries the citrus edge, though it isn't related to the citrus family at all; it's an aromatic perennial shrub native to South America, growing up to three metres tall with leaves reaching 8 centimetres that hold the plant's signature scent. It needs fertile, well-drained soil and a warm, humid, sheltered spot to thrive, and beyond tea it turns up in perfumes and potpourris.
The hibiscus is Hibiscus sabdariffa, one of hundreds of species in the Mallow family, grown widely across Africa, Europe and North America. Its flowers give a flavour closer to pomegranate or cranberry than to anything floral, and the plant has a long history in Ancient Egypt, where it was drunk to cope with desert heat along the Nile. Hibiscus has long been associated with lowering blood pressure, and some research points that way, though the details are best treated as traditional use rather than settled fact.
Ginger rounds the blend out with its familiar zing, coming from the rhizome — the root — of a plant in the Zingiberaceae family. It's no longer found growing wild but is cultivated everywhere for its popularity as a spice. Ginger has deep roots in both Traditional Chinese Medicine and Indian Ayurveda, and is traditionally reached for to help ward off colds and flu.
Brew with freshly boiled water and infuse for five to ten minutes. It stands well on its own, without milk or sweetener. Tea & Coffee packs each order fresh.
