Root Teas

Introducing bold, uncommon, root teas like turmeric ginger and dong quai. Roots are often the most overlooked parts of herbs and plants, though surprisingly they are far more beneficial than they are often given credit for. The use of roots for culinary and medicinal purposes dates back to many ancient cultures who praised certain roots for their restorative properties. Today, with all the nutritious aspects to be found in roots, it truly is no wonder why these uncommon ingredients make highly valuable herbal teas.
Hidden deep beneath the surface of the earth, a plant’s root often goes unseen. Yet the root is not only vital to survival, but for many plants, it is the most valuable part. This certainly holds true for these roots, which have been ground and powdered to produce these fine herbal teas. Brewing roots into tea is a time-honored tradition going back thousands of years, and is found in a variety of cultures on nearly every continent. Some roots were used as food, while others became folk remedies. In both cases, these root teas have been passed down through the centuries to become the fine herbal teas we enjoy today.

Many root teas are similar in flavor, imparting a deep, earthy quality that seems appropriate for their origin. A select few, however, are known for their unexpectedly unique and dynamic flavor. Licorice root is well known for its tart sweetness, which lends itself perfectly to an herbal tea. Both known as potent spices in India, turmeric and ginger root blend together to create a warm and invigorating blend. Sarsaparilla root may sound familiar as the key ingredient to the soft drink that eventually became root beer. Whichever brew you choose, this class of herbal tea offers a fine selection than can be stimulating, satisfying, and even surprising.
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