Sweet and strengthening licorice root,
zesty ginger, orange peel and lemongrass
lend depth and structure to this
remarkably bright and aromatic infusion
that highlights turmeric root, a tasty
golden-colored root related to ginger. The
combination of turmeric, ginger, lemon
and honey is an Ayurvedic recipe for
longevity, strength and balance. Turmeric
Ginger is perfect on its own or blended
with a dash of honey and lemon.
Tasting Notes: An enlivening blend of golden turmeric with spicy ginger and zesty citrus
Ingredients: Organic ginger root, organic licorice root, organic orange peel, organic lemongrass, organic turmeric, essential lemon and orange oils.
Additional Info: Infusing ancient herbal traditions with
epicurean creativity, our Herbal Teas
express our mastery in sourcing exotic
herbs, spices and fruits from all over the
world. These natural ingredients are
hand-blended in micro-batches to
harmonize and develop a refined complexity.
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.
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Turmeric Ginger Coconut Carrot Soup
(Yields 10-12 cups)
2 Qt. vegetable broth (divided)
6 Tbsp. Rishi Tea's Turmeric Ginger
2 Tbsp. olive oil
1 large sweet onion
2 cloves minced garlic
2 lbs carrots
3 red skin potatoes
1-14 OZ. can of coconut milk
2 Tbsp. raw honey
1 Tbsp. fresh lemon juice
2 cups boiling water
salt and white pepper
Simmer 4 Tbsp. of Turmeric Ginger tea in 1 qt of vegetable broth for 10 minutes. Strain and set aside. Heat oil in a large soup pot, Sauté onion and garlic 3 to 5 minutes, or until onion is translucent. Pour Turmeric Ginger infused broth into the pot with remaining quart of vegetable broth, bring to a boil. Add chopped & peeled potato and carrot; cover and cook until vegetables are tender, stirring occasionally. Add coconut milk; cover and cook 5 more minutes. Puree to a smooth consistency with an immersion blender. In separate teapot Steep 2 Tbsp. of Turmeric Ginger in 2 cups boiling water for 5 minutes, strain and add to soup. Stir in raw honey and lemon juice. Season with salt and pepper.
Turmeric Ginger Ice Cream Recipe (makes 5 cups)
• 2 cups heavy whipping cream
• 2 cups half and half
• 3/4 cup sugar
• 6-7 tablespoons of Turmeric Ginger Loose Leaf Tea
Directions using loose leaf tea
1. Combine all of the ingredients in a large saucepan and bring the mixture to a boil.
2. Strain the mixture and refrigerate it for 2 hours, or until it is well chilled.
3. Pour into canister of an ice cream maker then follow your ice cream maker's directions.