BEHIND THE CRAFT
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Remarkable Connections

Look closely at our Pyramid Tea Bag cartons. Look at the faint lines criss-crossing randomly across and around the pack.

These are no ordinary lines. These are our Connection Lines.

  • Tea from Canton to Britain to America
  • Pepper from Java to Malabar
  • Nutmeg from Moluccas to London
  • Cacao from Central America to Africa & Indonesia
  • Coffee from Mocha to Persia and India

Taken from an old map of trading lines of The East India Company, our Connection Lines plot the heroic voyages of the past and are distinctive in our brand expression, in our single defining spirit… REMARKABLE CONNECTIONS.

Then and now, we are the alchemists of cultures, crafts, materials, artists and history. We create combinations that are new to the world. It is what shapes our products, it is what makes us unique.

FGTE01011

Lemongrass & Ginger Herbal Infusion x 10 Pyramid Bag Sachets

Net Weight: 20g

Delightfully fresh, uplifting caffeine-free herbal infusion in a convenient pyramid bag. The finest lemongrass is blended with ginger for a fragrant, zesty cup giving a spicy finish.

The East India Company - Lifestyle

Food and Beverages

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£10.00
Our resident Sri Lankan Tea Master, Lalith Lenadora proudly shares his enthusiasm for and expert knowledge of the Sri Lankan lemongrass & ginger ingredients.

In Sri Lanka, ginger has been grown in the wild for centuries, by rural Sinhalese villagers. Harvested by hand, unlike commercially grown ginger, it is hand-washed five times to remove all the nodules. Then, using traditional Sri Lankan slicing techniques, it is allowed to naturally dehydrate on top of a village hearth.

This time-honoured process ensures that our ginger retains its organic taste and aroma, when compared with commercially grown ginger from other parts of the world.
Native to Sri Lanka, our hand-cut lemongrass hails from the island’s central highlands in the Uva province. It has been an essential ingredient in South Asian cuisine and medicine for more than 2000 years.

Naturally caffeine-free, our lemongrass produces intense lemon and refreshing minty flavours which have developed due to the unique growing conditions of the Uva region, making it robust enough to be brewed several times over.

Due to the high level of antioxidants found in lemongrass, many choose to incorporate it into their daily diet.
A subtle, pale yellow infusion in the cup.

There is nothing subtle about the flavour - it's a vibrant riot of fresh lemongrass and ginger with a touch of sweetness. Awakening.

Naturally caffeine-free, it's a lovely warming infusion that also makes a really refreshing cold drink on a warm day. Just make a little stronger than normal, cool, add crushed iced and a top up with sparkling water, tonic or lemonade, to your preference. Add a slice of lemon or lime and stir with a fresh piece of lemongrass, if you have one to hand!
Perfect Pairings by Sudi Piggot, Food Critic

Vibrant, aromatic, lightly citrus and mildly sweet with a crisp finish enhanced with a ginger zing, this is a versatile tea that works with both a good helping of spice - especially in Sri Lankan dishes such as a tamarind chicken curry or a fragrant Thai green curry or with Japanese miso and tofu soup.

Try too with a classic Italian lemon pasta dish much loved by Nigella Lawson.

Lemongrass & Ginger infusion is a refreshing light beverage to drink warm or chilled alongside a summery salad such as butter lettuce, chicken and mango salad. The tea would also be good partnering a traditional British creamy dessert like trifle or lemon posset.
Quantity

1 PYRAMID BAG PER CUP

Temperature

200ML OF WATER AT 90ºC

Brewing Time

4-5 MINS BREWING TIME

Ingredients

Lemongrass, Ginger, Natural Lemongrass flavour.

Storage

Store in a cool, dry place avoiding direct sunlight and strong odours.

Stories

The Tisane - or Herbal ‘Tea’

Many of the modern-day fruit and herbals are drunk from what we commonly call a tea bag. Hence the often described ‘fruit teas’ or ‘herbal teas’.

A more accurate description is ‘tisane’. It’s a catch all term - it simply means a drink made by infusing herbs, spices or other plants in hot water. The origin of the word is routed in the preparation - the word tisane in fact dates back to first use in 14th century Anglo-French, derived from Latin 'ptisana' and from Greek ‘ptisane’, meaning crushed barley – from ‘ptissein’, or crush. The barley would have been crushed in a mortar and pestle and then infused in water.

Today, tisane is the common descriptor for herbal and medicinal infusions in many countries. But the practice of creating tisanes for therapeutic or medicinal benefits dates back centuries to ancient Indian Ayurvedic, Egyptian and Chinese practices.
Ayurvedic is a Sanskrit term meaning ‘knowledge of life’ and Ayurverdic remedies have used the leaves of simple herbs like peppermint for centuries to aid digestion and alleviate other ailments.

The Chinese were the first to use ginger medicinally, possibly 5000 years ago, before it spread from southern China to the Spice Islands - the modern day Maluku Islands in Indonesia, made famous in the 1600s by The East India Company trading pioneers - and beyond.

And it was the ancient Egyptians who likely first used Chamomile to help sleep and even prevent colds. [Our whole chamomile flowers come from Egypt, still the best.]

Today tisanes including chamomile, peppermint, ginger and now ‘newer’ discoveries like rooibos [an African caffeine-free plant] and the moringa plant from Africa are consumed by hundreds of millions around the world daily. Whilst the great taste [of most] is undisputed, actual scientific evidence of the benefits of tisanes or infusions of the multitude of herbs, roots and spices is still surprisingly scant. Billions of people over centuries surely can’t be wrong?

Our spirit delivers no ordinary products

  • FAQ

    I've seen cold brew infusions on the market. Can I cold brew this infusion myself?
    Yes. Cold brew infusions can be wonderful = healthy and great value compared to the cold alternatives. Although the absence of heat means that the particles have less energy, are less agitated and therefore flavour / chemical infusion is a lot slower, they can often develop more complex flavours over this longer period of brewing. We always recommend starting with just a small amount of boiling water - just cover the tea or the tea bag, leave for 30 seconds and then top up with fresh, cold water and leave to develop for a day in the fridge. A spring of mint, a spoon of honey at the finish can be great. We have chosen the Hario Cold Brew Tea makers as part of our range and we recommend them highly for job.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

  • Reviews