The sublime character of sage is wonderfully balanced and masterfully combined with the citrus notes of lemon thyme and bergamot, which play beautifully with overtones of fresh pine, wintergreen and peppermint.
Tasting Notes: Stimulating sage with notes of citrus, fresh pine and peppermint
Ingredients: Organic thyme,organic peppermint,organic sage, organic lemon verbena, essential bergamot and lemon oils.
Rishi Tea Blend
Water Temperature: 212°F (boiling)
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 5 minutes
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
2 Reviews Total - Overall User Rating
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By jennifer on August 14, 2012
AL United States
My favorite tea....full of beautiful complex flavors.
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By Arthur on February 12, 2015
SIlver Spring, AL United States
We just received a new batch of Bergamot Sage and were very disappointed to find that the taste is very different than what we've had in the past. Looking at the description, the list of ingredients has changed, although the name is the same. The hints of lemon have been replaced by a medicinal flavor that is not nearly as pleasant.
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Bergamot Sage Cookies
(Makes 2 dozen cookies)
3 cups whole wheat flour
4 T chopped fresh sage (reserve small leaves for decoration)
½ cup packed dark brown sugar
3 sticks (1 ½ cup) butter, cubed
3 T Rishi Tea Bergamot Sage Herbal Tea
2 egg yolks (reserve whites)
2 tsp vanilla
Melt half of the butter in a small saucepan on low heat. Add 3 T Bergamot Sage, allow the tea to steep for 10-15 min while preparing & mixing the other ingredients. Mix flour, sage, vanilla, egg yolk and remaining butter in a large bowl and begin mixing with a fork until well combined. Strain bergamot sage butter, discard spent tea leaves and allow butter to cool. Once cool, add bergamot sage butter to the flour mixture. Knead the mixture on a floured surface for 3 minutes. Form dough into a ball and wrap in plastic wrap. Chill for 1 hour.
When ready to make cookies, preheat oven to 375 degrees and remove dough from fridge. Place dough ball on lightly floured surface and roll dough to ¼ inch thickness. Cut cookies into rounds and place on a baking sheet. Combine egg whites with ½ cup water and brush onto cookies. Sprinkle half other cookies with white sugar and arrange reserved sage leaves on the other half. Bake 8-10 minutes. Remove from oven and cool on wire rack.