A pinch of liquorice root turns a mug of hot water into something genuinely sweet without a grain of sugar in it — aniseed and menthol up front, a soft honeyed edge underneath, and a lingering herbal finish that lasts well after the cup's empty. It comes from the roots of Glycyrrhiza glabra, a perennial native to Western Asia and Southern Europe, and people have been drying and steeping those roots for a very long time: Ancient Egyptians used it medicinally, the Greeks and Romans picked up the practice after them, and it stayed in favour right through the Middle Ages. This coarse-cut version keeps that long tradition intact rather than reinventing it.
Liquorice root has always carried a reputation beyond flavour. It's traditionally been drunk to support the immune system, ease digestive discomfort like heartburn, take the edge off menstrual cramps, calm a scratchy throat during cold season, and help the body cope with stress — none of that is medically proven, but the folk use goes back centuries and the tea itself doesn't need the health claims to be worth drinking. It's naturally caffeine-free, so it works as an evening cup as easily as a daytime one.
To brew it, use one to two teaspoons per cup, pour water at a full boil, and let it steep for five to seven minutes — six is a solid middle ground, and pushing longer just deepens the flavour if you want it stronger. Strain and drink it hot, or let it cool and pour it over ice; a slice of lemon or a spoonful of honey plays well with the natural sweetness but isn't necessary. Tea & Coffee packs this one fresh to order.
