drank Licorice Root by Natur Drogeriet
1328 tasting notes

I wasn’t sure whether or not add this at all, really. It’s just chopped licorice root, no finery included, and I didn’t exactly buy it because I thought it would be awesome. So originally I wasn’t planning on adding it, but then I thought, ‘hey, it’s still an herbal tisane.’ Anything goes, right? So here we are, then. Nature’s own cough medicine.

And boy do I need it.

Anyway, the thing that finally swayed me into posting about it is the fact that I’ve cold-steeped a bit in a mug in the fridge overnight and I thought I’d mention some differences between the hot and cold version.

Licorice root is naturally unbelievably sweet. If memory serves me right it has a higher sweetness index (or whatever you call it) than ordinary sugar, but that’s just off the top of my head. Brewed in boiling water it steeps incredibly quickly. I just make it directly in the mug, and as soon as you’ve poured water on you’ve already got a flavourful cup, if you can drink it that hot.

As mentioned, I made a cup hot the other day, one for me, one for the boyfriend. The latter then started questioning how many pounds of sugar I had dumped in it. The answer of course was none. It was incredibly sweet, and the question posed to me actually describes the flavour better than anything else I can come up with. Granted, I had probably used a measure of root larger than fitted the cup, so it was relatively strong. Towards the bottom of the cup it also got an additional note of bark to it which made the sweetness more bearable.

I wouldn’t say it was super-pleasant. ’Nature’s own cough mixture!’ is what I kept telling myself. I can’t say if it helped. Maybe a little. I think, compared to last night where I didn’t have any, it must have, because I’ve been keeping the boyfriend up for a good part of the night, I think.

So, overnight I’ve had a cup cold-brewing in the fridge, which I’ve drank this morning and the difference is remarkable. Having learned from my mistake, I’ve used a little less root, which may account for some of it. At any rate, it’s not nearly as cloyingly sweet and it has a lot more of that bark note.

I like the cold-brewed cup a LOT better than the hot, and I hope that it will actually give me a little reprieve tonight at bedtime.

The boyfriend seemed to like it a lot better, in general, than I do, which is actually funny because I’m usually the one with the sweet tooth, and I’m considering make this part of the Standard Panel for medicinal purposes. (For the record, I know this sort of stuff can’t replace real medicine, but for your average garden variety virus infection, it does the job well enough for me.)


Mix it with mint – it’s delicious like that! :)


everything is better when mixed with mint!! :P
(and I am not a mint tea person, but if I think a tea needs “help” that is usually what I go to)

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Mix it with mint – it’s delicious like that! :)


everything is better when mixed with mint!! :P
(and I am not a mint tea person, but if I think a tea needs “help” that is usually what I go to)

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
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Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014





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