Ginger Green Tea

$7.00

GREEN TEA | LOW CAFFEINE | GINGER

Most people buying this want to drink more green tea, and ginger gives them a second reason to feel good about it. It is also what makes the habit stick, warming as the cup cools. Green tea and ginger root, nothing else. Two things that are good for you, in a cup you will actually finish.

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

Ingredients

green tea, ginger root

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“No one’s clock is ticking inside this cup.
Take the time you never take.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

This one nearly passed us by because it looked too simple. We tend to go for the unusual blends, and then one cup changed our minds: the freshness of the green tea and the warmth of the ginger fit together so easily that we kept coming back to it. Sometimes the plainest teas turn into the ones we brew most often at home. When someone wants more ginger in the cup, we tell them to add a pinch of our Ginger Root Organic while it steeps, which makes it bolder without changing the blend.

If Ginger Green has you exploring the ginger side, Peaches and Ginger Organic Black Tea is the fruity, bolder version with the same warming note on a black tea base.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 175 to 180 degrees. Steep 2 to 3 minutes. Lower water temperature keeps green tea from turning bitter.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 175 to 180 degrees. Steep 2 to 3 minutes and pour over a full glass of ice. The extra leaf covers what the ice waters down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 3 to 6 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Ginger Green Tea

Soothing Ginger Green Tea Soup

Serves 4 (estimated)

A fragrant noodle soup where Ginger Green Tea infuses a shallot and lemongrass broth, finished with shredded chicken and fresh herbs.

Ingredients

  • 2 quarts chicken broth
  • 4 shallots, peeled and quartered
  • 2-3 inches ginger, peeled and thinly sliced
  • 5 lemongrass stalks, pounded
  • 4 tbsp Ginger Green Tea
  • 2 boneless, skinless chicken breasts
  • 1/4 cup light soy sauce
  • 3 tbsp fish sauce
  • Juice of 2 limes
  • Rice noodles or soba noodles
  • Garnish: fresh mint, Thai basil, and cilantro

Instructions

  1. In a large pot, combine chicken broth, shallots, ginger, and lemongrass. Bring to a boil, then reduce heat and simmer for 10 minutes.
  2. Add Ginger Green Tea to an infuser and steep in the broth for 2 minutes. Remove infuser.
  3. Add chicken breasts to the broth. Simmer for 20-25 minutes, or until cooked through. Remove chicken and let cool. Strain the broth to remove solids.
  4. Season the broth with soy sauce, fish sauce, and lime juice to taste.
  5. Cook rice noodles or green tea soba noodles according to package directions. Drain.
  6. Shred the cooled chicken. Divide noodles among bowls. Ladle the broth over the noodles. Top with shredded chicken and fresh herbs. Enjoy!

Download the printable recipe card (PDF)