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When this arrived in my December box o’ teas from Verdant, I was really smiling. I love ginger, I love Thai food, and the blend of ingredients sounded just fantastic. I didn’t have a chance to try it right away, but after a day of sniffles and sore throat thought this would be the “cat’s whiskers.” And it certainly was! Energizing, warm and cozy — and I haven’t even had a chance to try it blended with tea.

A quick side note. Growing up in Miami, we had lots of ginger growing all around. It was brought from Asia to the Caribbean and is a mainstay in the cuisine and drinks. My friends from Jamaica and Trinidad always had homemade ginger beer and ginger ale. Galangal, which makes up a large portion of this blend, tastes similar to ginger, but has a more pronounced peppery flavor, and less of the ginger “heat” or “bite.”

The fennel, saffron and burdock were ingredients I had never tried with ginger or galangal, and they add so much to the brew. In fact, they add an aroma that is not unlike Thai Pandan tea…hmmm, could this have influenced the naming of this blend?

This week I have had this blend hot, cold, and room temperature — mostly without sweetener, but once with just a little honey (yum). I have not found a way in which I did not enjoy it! In fact, I used a bit of the leftover tea to flavor some steamed rice and callaloo stew. I am sure it is going to pair nicely with black tea or pu’er too.

Preparation
Boiling 5 min, 0 sec

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I have been drinking tea for most of my life, and enjoy learning about Tea Culture from all around the world. I learned early about Russian and British traditions first, since my parents came from Europe, followed by the teas and culture of Ceylon/Sri Lanka and India. Since I have been a practicing Buddhist for the better part of 25 years, I have strong ties to Asia, and have slowly been learning about the teas from each part of the world I encounter. It is a wonderful and interesting journey.

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Raleigh, North Carolina, United States

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