Lemongrass's charm starts with the plant itself: long, thin blades of Cymbopogon citratus, a perennial native to tropical Africa, Asia and Australia, grown in warm, humid conditions with plenty of sun and well-drained soil. The oil-rich leaves are harvested and dried whole, and that oil is where the flavour comes from — bright, citrusy, unmistakably lemon without any actual lemon in the blend. Teatico's tasting notes pick up citrus and lemon alongside tropical fruit, date, honey and a faint coffee note, finishing smooth.
The tea's roots go back to traditional Indian, Chinese and Thai use, where it was valued as much for its supposed remedies as for its taste. It didn't reach Western cups as a beverage until the early 1900s, and spread further through the Caribbean and Latin America during the colonial era, where it settled into local cooking as much as local tea drinking. It has long been used in these traditions to help with digestion and to ease anxiety and tension, though those are historical uses rather than proven effects.
Brewing it is straightforward: pour water at a full boil, 100°C, over the leaves and let it steep for up to ten minutes — the longer end of that range if you want a stronger, more assertive cup. Because it's an herbal infusion rather than true tea, it carries no caffeine, so it works as an any-time-of-day cup rather than just a morning one. A little honey or a slice of lemon plays well with the citrus character if you want to push it further. Once brewed, expect a tangy, smooth profile with a clean finish. Tea & Coffee packs orders fresh and recommends using the leaves within twelve to twenty-four months of purchase, stored airtight and away from sunlight and moisture to keep the aroma intact.