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“Prepared according to direction and not for medicinal use. It’s fairly light and nutty. Gently sweet with some bitterness on the swallow and a slight tart finish. There’s a creaminess that...” Read full tasting note
Personality
Goes with the flow, supportive.
Herbal Power
Supports kidney function and healthy digestion.*
Reason to Love
One person’s weed is another person’s wonder-herb. With a name stemming from the French translation dent–de–lion, literally meaning tooth of a lion, dandelions are easily identified not just by their bright yellow flowers, but also by their long, jagged, tooth-like leaves. Traditionally used to support kidney function by promoting flushing of the kidneys, we love how this blend of dandelion leaf and unroasted dandelion root also helps promote happy and healthy digestion.
Dandelion has been a treasured herb for thousands of years. Some of our favorite dandelion is sustainably harvested from the wild meadows of southern and eastern Europe. Dandelion roots are harvested in the early spring and late fall when the plant is dormant and has stored energy in the root. The leaves are harvested from late spring all the way through summer, when the plant’s energy has moved above ground. Collecting according to this seasonal schedule helps us ensure that this tea will support kidney function and healthy digestion.
Taste
Enjoyably mild and sweet.
Directions
Pour 8 oz. freshly boiled water over 1 tea bag. Cover cup & Steep for 10-15 minutes. Squeeze tea bag to ensure maximum goodness in your cup. Enjoy 3-4 cups per day. Best if drunk daily for up to 2 weeks, followed by a break of 1 week. For Adults Only!
http://www.traditionalmedicinals.com/products/dandelion-leaf-root/#about
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Prepared according to direction and not for medicinal use.
It’s fairly light and nutty. Gently sweet with some bitterness on the swallow and a slight tart finish. There’s a creaminess that confuses me. It’s a strange one, like oat straw or milk thistle, like it’s vegetal-based, pervasive and binding rather than butterfat-based and distinctly apparent as I experience in many Taiwanese oolong. I assume it’s from the latex in the dandelion.
As a side thought, I really wonder what the chemical signature is for the cream aroma/flavor in Taiwanese oolong and how it compares to that of animal-based cream. Oh how’d I’d love to analyze the compounds in all the teas I drink by running infusion samples through a GC-MS machine.
