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Relaxing Herbs
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Relaxing Herbs

TECH-RH-PI50

$33.50 / unit

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Ingredients

Ginger

Premium mature ginger root is organically grown and freshly hand-processed in Sri Lanka, offering potent spice characters, invigorating aromatics and therapeutic properties.

Lemongrass

Grown in Sri Lanka, these leaves stream sweet citrus fragrances and flavour. Ceding with anti-inflammatory and antioxidant properties, it serves as a course to enlivening tisanes.

Rose petals

Native to Europe these petals offer a delicate candied fragrance and floral notes. Dried to increase potency of aromatics and flavours, the earthy red flowers make for botanic garnish and compliment tisanes and recipes.

Rooibos

Directly translating to 'Red Bush', this ingredient is family to the Fabacease plant, originating in South Africa's fynbos. Offsetting a distinct & widely recognised flavour, Rooibos also contains a high concentration of antioxidants, attributing to improved heart health and allergies.

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How To Make
What you need
Step 1: Temperature 90°
Step 2: Weigh 1.2g
Step 3: Time 3 ½ mins
Step 4: Serve
  • Relaxing Herbs
  • Brewing Vessel (Teapot or Gaiwan)
    Digital Kettle
    Digital Scales
    Timer / Watch
    Serving Vessel
    Spoon
    Cup and Saucer
  • Heat the kettle to the desired temperature and pre-heat all the vessels, then discard the water.

  • If you don't have a temperature-controlled kettle or thermometer, add cold water to the tea before topping it with boiling water. We recommend 10% cold water for 90 degrees and 20% for 80 degrees. PLEASE NOTE: this is approximate, and different teaware materials will affect the outcome.
  • Weigh the appropriate amount of tea and add it to the pot. Pour the desired amount of pre-heated water over the leaves in a circular motion so the leaves unfurl and awaken.

Steep the leaves for the recommended time. If the leaves are tightly confined in the vessel, give a little stir to ensure maximum surface area is achieved.

  • Once the desired infusion time has finished, separate the leaves from the tea liquor by removing the infuser basket or by straining into a serving vessel.

  • Pour into a cup and serve.
How To Make
What you need
  • Relaxing Herbs
  • Brewing Vessel (Teapot or Gaiwan)
    Digital Kettle
    Digital Scales
    Timer / Watch
    Serving Vessel
    Spoon
    Cup and Saucer
Step 1: Temperature 90°
  • Heat the kettle to the desired temperature and pre-heat all the vessels, then discard the water.

  • If you don't have a temperature-controlled kettle or thermometer, add cold water to the tea before topping it with boiling water. We recommend 10% cold water for 90 degrees and 20% for 80 degrees. PLEASE NOTE: this is approximate, and different teaware materials will affect the outcome.
Step 2: Weigh 1.2g
  • Weigh the appropriate amount of tea and add it to the pot. Pour the desired amount of pre-heated water over the leaves in a circular motion so the leaves unfurl and awaken.
Step 3: Time 3 ½ mins

Steep the leaves for the recommended time. If the leaves are tightly confined in the vessel, give a little stir to ensure maximum surface area is achieved.

Step 4: Serve
  • Once the desired infusion time has finished, separate the leaves from the tea liquor by removing the infuser basket or by straining into a serving vessel.

  • Pour into a cup and serve.

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection that will complement your serve and ensure you experience full flavours.

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