Distinctly earthy with an unmistakable aged flavor. Loamy notes and the added spice of ginger root make this a unique brew for tea and coffee lovers alike. Robust and full.
Extremely smooth for a loose leaf Puerh (pronounced POO-ar), it is known as a "post-oxidized," or "cooked" (to the Chinese) Puerh. Visit our Puerh page and read the introduction to learn more.
Chinese Black Tea*, Ginger*.
*Organically Grown.
- Scoop a mounded teaspoon of tea leaves into your infuser.
- Heat water to 200° (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser one heaping teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 200° water and let it steep for 3 to 5 minutes. Remove the infuser and serve!
Though we don't necessarily recommend drinking Ginger Queen iced, our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.
