Uplifting, bright lemon with vegetal base, tropical sweet notes.
Two delicious native bush foods team together, green rooibos an indigenous plant from South Africa's Western Cape region and Australia's own bush food lemon myrtle. Australian kiwi fruit and pineapple add a touch of summer sweetness to the blend, rounded off with the cooling effect of chrysanthemum flowers.
Green rooibos is from the same plant as red rooibos but has a higher level of antioxidants. Green rooibos is unfermented, unlike the red version and tastes rich and smooth, a little like green tea. It is high in polyphenol compounds like those found in blueberries and grapes.
Lemon myrtle is a celebrated culinary and medicinal herb in Australian indigenous culture. Known as a natural skin booster, rich in anti-bacterial, antiseptic and anti-inflammatory properties.
Kiwi fruit and pineapple add a healthy dose of vitamin C for good measure.
Serving per cup: 1 heaped teaspoons
Ideal water temp: boiling
Steep time: 5 minutes
Ingredients: organic green rooibos (South Africa), organic lemon myrtle, kiwi fruit and pineapple (Australia), chrysanthemum flowers (China)
Cold water brewing - This method delicately draws out the soft sweet flavour elements of the herbs without bitterness or overly strong flavours.
Use at least double the serving per cup ratio into a bottle with a filter (a Hario Cold Brew Filter Bottle is perfect) add cold water and place in fridge for 6-8 hours, then serve.