Moringa carries an old nickname: the miracle tree. This blend built around its leaves leans on that reputation, pairing them with orange slices, tangerine, apple, rosehip, lemon oil, yuzu and lemongrass. The result reads herbaceous up front, with fruity, citrussy undertones underneath — fresh and tangy from the first sip to the last, and golden-yellow and light in tone once it's in the cup.
Moringa oleifera comes from the foothills of the Himalayas, in Nepal and Northern India, and has since spread through tropical and subtropical regions worldwide, from the Arabian peninsula and Africa to Southeast Asia, the Caribbean and Polynesia. It's a deciduous tree that can reach up to 12 metres, with thick white-grey bark and tripinnate compound leaves, plus white flowers and brown, dehiscent seed pods. Alongside "miracle tree," it's also known as drumstick tree, horseradish tree, ben oil tree and benzoyl tree. The horseradish name comes from the root, which does taste like the vegetable, though the leaves used in this blend have a completely different flavour and aroma.
In Ayurvedic medicine, moringa leaves are considered to have a heating energetic effect along with detoxifying, cleansing qualities, particularly for blood and fat tissue. The Ayurveda text Bhava Prakash calls them "sigru," meaning "moves like an arrow," a reference to how the leaves are said to penetrate tissue quickly and deeply, right down to the bone marrow. The leaves also carry vitamins A, B1, B3 and C, along with calcium, chromium, protein and zinc, and the blend is said to be low in calories and high in antioxidants.
To brew it, use freshly boiled water and steep for 5 to 10 minutes. It holds up fine on its own, though a slice of lemon added afterward sharpens the citrus edge.
