Flavor & aroma
Anticipated profile: bitter herbal, mint, citrus. These notes describe the specified ingredients; the finished blend has not yet been taste-verified.
Inside the blend
Ingredients in descending order by development weight:
- Artichoke leaf
- dandelion root
- ginger rhizome
- peppermint leaf
- rooibos
- lemon peel
A little botanical understanding
Artichoke leaf
Artichoke leaf contributes a distinctly bitter herbal note.
dandelion root
Dandelion root is an earthy, bitter botanical ingredient.
ginger rhizome
A rhizome, or underground stem, with a warm, peppery aroma.
peppermint leaf
Peppermint leaf contributes a cooling mint aroma; leaf is distinct from concentrated peppermint oil.
rooibos
Rooibos is a South African plant used for infusions, with a mild, rounded flavor.
lemon peel
Lemon peel lends a fragrant citrus note.
Rhizomes are underground stems, such as ginger and turmeric. Aerial parts are the portions growing above ground. Calyces are the flower’s outer structures; hibiscus calyces lend tartness. Leaves bring herbal aromas, while bark and seeds often bring spice. Only the plant parts listed above are specified for this blend.
Ceylon cinnamon is a specific cinnamon type. Rooibos is a South African plant infusion, distinct from tea made from the tea plant. No ingredient extracts or essential oils are substituted.