Japanese style Sencha combined with Gingko Baloba leaves, calendula petals, and natural sweet peach flavour. The natural sweetness of gingko combines well with the natural peach flavour. Great digestive after a full meal.
Ingredients: Sencha style green tea, Gingko leaves, calendula petals, and natural flavour
Recommended: any time of the day, after meals
How to prepare Gingko Sencha
Water temperature: 80⁰C/176⁰F steep for: 2-3 minutes grams per cup: 1.5g
(Lake Orion, United States)
25 Nov. 2017
(Gingko Sencha) :
By far my favorite to date, 400g at a time. Nice balanced flavor to start, mix in some Jasmin tea for aroma and a few drops each of essential oils: peppermint, lemon, ginger and cinnamon, great any time of the day. Never been a coffee drinker, a terrific sub for soda.
Bring 1 litre of whole milk (almond milk, soy milk) to a steam on the stove. Crush ½ teaspoon of cardamom seeds (optional) with a mortar and pestle. Add to milk. After you see steam rising from the milk add 10 teaspoons of Masala Chai. Give one stir (don’t stir any more because stirring will release the bitter tannins from the leaves). Remove from heat source, cover and let it steep for at least 5 minutes. Strain, sweeten as desired and enjoy!!