Turmeric with orange peel makes one of the more recognizable cups in the herbal shelf: pour hot water over it and the liquor turns a deep golden-yellow before you've even smelled it. The nose is warm and spicy from the turmeric, cut through with zesty citrus from the peel. On the palate, earthy, smooth turmeric meets the sweet tang of orange, with a peppery edge and a lingering citrus finish. Tasting notes across the cup run fruity and citrus-forward, with orange, lemon, date and honey sweetness alongside the earthier turmeric and spice.
The blend itself is straightforward: turmeric root and dried orange peel, harvested in late summer to early autumn, dried and blended together. Turmeric's own history stretches back roughly to 2,500 BCE in Ancient India, where it held a central place in Ayurvedic practice and was used to support blood, liver and digestive health. That reputation followed it out of Ayurveda and into kitchens and teapots worldwide, and it has long been drunk for its supposed calming and digestive qualities — claims worth taking as traditional use rather than settled fact.
It's naturally caffeine-free, so it works as an evening cup as easily as a morning one, without the jitters or sleep disruption caffeine can bring. Tea & Coffee blends it at their Pluckley factory.
To brew, use about a teaspoon each of turmeric root and dried orange peel per cup, cover with freshly boiled water, and let it steep for 5 to 10 minutes depending on how bold you like it — a touch longer draws out more of the earthy spice. Strain into a cup and drink as is, or add honey for sweetness and a squeeze of lemon for extra brightness. Keep the dried ingredients in an airtight container somewhere cool, dry and dark, and rinse your teapot or infuser after each use to keep the flavour clean for next time.
