Spring 2021 Herb Lab Blends
The transition between winter and spring is about rejuvenating and strengthening our bodies, waking from a cold weather hibernation and preparing for warmer weather. To express spring vibes we focus on tangy, bitter, sweet and sour flavors just as the ancients did in their folk remedies. Our 2021 spring Herb Lab Series features herbs widely associated with supporting the body through seasonal change.
Red Ginseng Iron Goddess Oolong
This blend crosses over multiple culinary traditions to create a seasonal tea for transitioning from winter into spring. Bitter orange is commonly used for treating colds and other respiratory. Most of all bitter orange fights fatigue, aids weight loss and enhances digestion. It is the perfect flavorful and functional harmonizer for our blend. Red Ginseng is an age-old general tonic and adaptogen, thought to strengthen the body, cognitive flow and immune system overall. Featuring a medium roasting of Tie Guan Yin Oolong as the tea base, the outcome of this blend is wonderfully aromatic, tangy and lightly sweet with adaptogenic function and energy.
Bitter Orange Essential Oil
Not to be confused with neroli, the essential oil derived from bitter orange tree blossoms, bitter orange oil is derived from the peel of the ripe fruit. Regarded for its antimicrobial effects, applications suggest bitter orange oil can be used for treating colds, among other respiratory ailments.
Red ginseng, also known as Panax ginseng, or Asian ginseng has been an integral part in medicines in East Asian countries—from China, to Korea, and Japan for centuries. The traditional use of this herb is as a general tonic and adaptogen, thought to strengthen the body and immune system overall. The synergy of the three ingredients provides balance and preparation to move from colder months into warmer spring days.
Tie Guan Yin
The tradition of scenting tea with flowers such as jasmine, lotus, pomelo blossoms and other types of flowers is a time-honored craft. Simple infusions of dried flowers were consumed frequently during the Song Dynasty (960-1279 CE) as a purifying palette cleanser before the tea ceremony and really came into vogue during the Ming Dynasty (1368-1644 CE) when many types of flower-scented teas were created. The simple blend of fresh, green oolong and Korean chrysanthemum creates a whole new bouquet of fragrance—heady and aromatic—nothing else is needed.
Four Seasons Spring Oolong
Four Seasons Spring Oolong is a lightly oxidized, tightly rolled, ball shaped oolong tea sourced from our partners of twenty years in Taiwan’s central highlands. This oolong is crafted from the Si Ji Chun 四季春, or literally “Four Seasons Spring,” cultivar. The tea has a golden-green, medium-bodied infusion with very floral, long-lasting aromatics evocative of fresh gardenia, freesia blossoms and tropical fruits.
Chrysanthemums from Korea are prized as one of the most flavorful types of chrysanthemum that can be selected for tea. These blossoms are grown for us in Hadong region of Korea and have a classic taste with core bitter-sweetness and the complex aroma of wintergreen, pine, honey and spring blossoms.
In Korean herbalist practice, chrysanthemum is regarded as cooling, purifying and a natural source of antioxidants. Chrysanthemum flowers produce various types of flavonoids, which results in anti-inflammatory effects.
Four Seasons Spring Oolong
Bamboo Ginger Astragalus
This blend combines many potent herbs from the world’s wellness traditions. From Ayurveda, to Thai and Traditional Chinese Medicine practices, each of these ingredients represents a go-to herb that supports the immune system and digestion. Galangal root is part of the ginger family yet differs in taste with its sharp and citrusy, pine-like flavor. It is used widely in Ayurveda, Thai and Traditional Chinese Medicine and culinary practices to support digestion and immunity. Galangal has long been touted as a digestive aid but its immune-enhancing potential has been a less prominent feature. We selected this root for its immune boosting properties for this blend.
Astragalus has been used for thousands of years in Traditional Chinese Medicine as a tonifying herb, referencing its ability to nourish and strengthen the vigor and immunity. Astragalus, with its unique and milky-sweet taste, is applied frequently in times of illness.
Licorice Root 甘草
Used as a balancing and harmonizing herb in Traditional Chinese Medicine, Gan Cao, or licorice root 甘草, replenishes Qi (life energy) and complements this blend by way of flavor and function. Licorice root has a pleasing and thirst-quenching taste, and it feels soothing on the throat in dry weather.
Uplifting spearmint, sourced from wine-growing areas in Washington, has a cooling, mentholated effect. Considered to be one of the parents of peppermint, the use of spearmint dates back to the first century BCE with references in holy texts and ancient mythology. This herb is celebrated for its anti-inflammatory effects. The volatile oils naturally occurring in spearmint leaves contain compounds that reduce inflammation.
This blend combines Korean Chrysanthemums and Four Seasons Spring Oolong. The simple blend of fresh, green oolong and Korean chrysanthemum create a whole new bouquet of fragrance—heady and aromatic—nothing else is needed.
Bamboo Ginger Astragalus
This blend combines many potent herbs from the world’s wellness traditions. From Ayurveda, to Thai and Traditional Chinese Medicine practices, each of these ingredients represents a go-to herb that supports the immune system and digestion.
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