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“This smells mostly of anise with a touch of licorice. The steeped tea leaves have a spicier scent to them, but not like chai. It has a sweeter aroma. They also smell a bit like curry powder. I...” Read full tasting note
“The name of this tea made me think it was an herbal tea, so I let it steep for a long time. Oops…my bad. The resulting brew came across, no surprises here, very herbally. I finished it, but it...” Read full tasting note
Inner Calm #5 is the fifth in our line of seven premium scented teas.
Our partnership with Minneapolis-based Intelligent Nutrients comes from the shared philosophy that what you put in your body should be sourced with integrity and made with care. They grow many of their botanicals on their farm in Osceola, Wisconsin, where they have their own still for making essential oils. Like us, they seek to challenge industry standards to promote a healthier and higher quality lifestyle.
We are excited to work together to offer truly premium scented teas. The finest perfumers and the best tea farmers come together to create something new, thrilling and – of course – wholesome.
Intelligent Nutrients’ Inner Calm #5 is rich and crisp in texture. It reminds us of the sweet simmering roots in a Chinese apothecary. For this soothing blend, we start with Master Han’s Qianjiazhai wild-picked pu’er from Mt Ailao National Forest Preserve and draw out the aromatics of certified organic Inner Calm #5 with cherry bark, burdock and dandelion root. This blend is powerful, deep, and earthy with bright, crisp undertones for an open invitation to tranquility and peace of mind.
Ingredients: Qianjiazhai 2014 Old Growth Sheng Pu’er, organic dandelion, organic burdock root, wild cherry bark, Intelligent Nutrients organic Inner Calm #5 (castor seed, bergamot, grapefruit, mandarin orange peel, orange peel, tangerine leaf, bitter orange peel, palmarosa, lavender, cardamom, orange flower, matricaria flower, vetiver, ambrette)
Western Brewing
Use 4g of tea ( 1T ) in 6-8oz of fresh-boiled (205°F) filtered or spring water. Steep for 30 seconds in a brew basket or equivalent. Enjoy many infusions. Add about 20 seconds with each steeping, or to taste.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 30 seconds with filtered boiled water. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
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This smells mostly of anise with a touch of licorice. The steeped tea leaves have a spicier scent to them, but not like chai. It has a sweeter aroma. They also smell a bit like curry powder. I need the extra kick from the spices this morning since I’ve been fighting off a headache. I’m hoping this spicy tea will clear my head.
My grandmother passed along the recipe for a Lebanese cookie she used to make and now I make them twice a year. The recipe calls for soaking and then draining anise seeds in boiling water before adding the seeds to the cookie dough. This tea reminds me of the anise liquid I would have leftover after making those cookies. Straight anise flavor.
Second Steep
8 ounces water + 205 degrees + 1 minute
This cups smells slightly peppery, like ground black pepper.
Flavors: Anise, Black Pepper, Licorice, Spices, Sweet
The name of this tea made me think it was an herbal tea, so I let it steep for a long time. Oops…my bad. The resulting brew came across, no surprises here, very herbally. I finished it, but it was a little too much for me. Surprisingly, I found no bitterness.
The second steep I dropped the water temp and steep time. Much better. I didn’t detect the herbals. What I tasted was olive oil?!
I have enough to have another go at this. I’ll treat the first steep better the next time.
Thank you TheLastDodo for the sample!
