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Across Europe, this dark, robust tea is commonly known as Dandelion Coffee. The name reflects its preparation and appearance: the root is roasted and brewed to produce a deep, strong cup sometimes served in place of coffee. During periods of coffee shortage, including the Second World War when imports were rationed, it was used alongside other roasted roots and grains as a substitute.
Despite the name, Dandelion Coffee contains no caffeine. In the cup, it yields a dark brown infusion with a pronounced roasted aroma. The taste is firmly bitter, with notes of char and toasted grain, and a dry, weighty mouthfeel that defines its character. If you enjoy dark, unsweetened coffee, this preparation offers a comparable experience.
Recommended Use: About Roasted Dandelion Root - This tea features a robust, earthy flavor with nutty undertones and a smooth, full-bodied mouthfeel. When brewed, it yields a rich, dark cup and is certified organic.
Recommended Dose: Use spring or filtered water. Good water is an essential part of brewing a great cup of tea. Relax. Some of the most enjoyable aspects of tea are the calmness and ritual that surround it. Take some time for tea!
- Quick Brew Directions: Pour freshly boiled water over tea bags in your chosen mug, cover, and steep 5 to 7 minutes.
- Full Strength (decoction) Directions: When dried and roasted, Dandelion root is quite tough ~ it needs to be gently simmered for maximum strength. Use a stainless pot and stainless or wooden utensils. Use one tea bag per cup of water, cover and bring to a gentle boil briefly, then turn down the heat and simmer for 10–20 minutes. Extra tea can be stored in a sealed glass jar for a day or two in the refrigerator.
Ingredients: Organic Roasted Dandelion Root (Taraxacum officinale).