Saffron Soul Herbal Tea

$10.00

HERBAL TEA | CAFFEINE FREE | PERSIAN SAFFRON

Saffron almost always turns up in black tea. This one puts it in an herbal base instead, and the saffron carries the whole cup, warm and honeyed on the nose. Olive leaf and chamomile round it out, soft and green. It's Persian saffron. People come in asking for a saffron tea and don't expect a caffeine-free one, and are pleasantly surprised.

Sold in 1 oz quantities. Each oz makes 6-10 cups of tea.

Ingredients

grape leaf, grape root, fig leaf, olive leaf, orange, chamomile, calendula, rooibos, green honeybush, persian saffron

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“Let the warmth move slower than your thoughts.
Slow the thoughts to match.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

We went looking for an herbal tea built around saffron and never found one so we made it. It's also the one we reach for when someone asks for saffron without the caffeine. Ana has shopped with us since the beginning and is always after the next best thing, trying something different nearly every visit. This is one that she's never without. More than two years later, it's still what she comes back for.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 5 to 10 minutes. Herbal blends need the full boil and a long steep.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 10 to 14 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Saffron Herbal Tea

Saffron Soul Rice Pudding

Serves 6

Creamy arborio rice pudding simmered in a Saffron Soul tea infusion and finished with orange zest and pistachios — a comforting, fragrant dessert.

Ingredients

  • 3 tbsp Tea & Turmeric Saffron Soul Herbal Tea
  • 2 cups freshly boiled water
  • 1½ cups whole milk
  • ½ cup arborio rice
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • Finely grated zest of ½ orange
  • Chopped pistachios, for garnish
  • Dried edible calendula petals, for garnish (optional)

Instructions

  1. Steep the Saffron Soul tea in the freshly boiled water for 10 minutes. Strain and set aside.
  2. In a medium saucepan, combine the brewed tea, milk, arborio rice, honey, and vanilla. Bring to a gentle simmer over medium-low heat.
  3. Cook for 30 to 35 minutes, stirring frequently, until the rice is tender and the mixture becomes creamy.
  4. Remove from the heat and stir in the orange zest.
  5. Spoon into serving bowls and serve warm or chilled. Garnish with chopped pistachios and a few calendula petals, if desired.