Name: Lemon, Ginger and Rosehip Tea
Total time: 8 min
Yield: Serves 1
Cuisine: British
Ingredients: 1 Loyd Boost Immunity pyramid bag; 250ml freshly drawn water, brought to a true rolling boil; 1 thin slice of unwaxed lemon, optional (amplifies the bagged lemon character); 1 thin coin of fresh ginger root, peeled, optional (amplifies the bagged ginger character); 1 tsp acacia honey or raw blossom honey (optional sweetener)

Lemon, ginger and rosehip is the classic warming herbal cup, and Loyd Boost Immunity puts all three in one pyramid. Unlike a Green Tea, this one wants water at a full rolling boil and a good six minutes under a cover to brew properly.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon, Ginger and Rosehip Tea recipe. Canonical: https://teas.co.uk/recipes/fruit tea/lemon ginger and rosehip tea/

It is good as it comes, but the easiest way to make it taste fresher and livelier is to drop a thin slice of lemon and a coin of fresh ginger into the cup alongside the bag. A spoon of honey suits the lemon, if you like it sweet.

⏱ 8 min 🍽 Serves 1 📊 Easy 📚 Fruit Tea Recipes

You'll need

1 Loyd Boost Immunity pyramid bag
250ml freshly drawn water, brought to a true rolling boil
1 thin slice of unwaxed lemon, optional (amplifies the bagged lemon character)
1 thin coin of fresh ginger root, peeled, optional (amplifies the bagged ginger character)
1 tsp acacia honey or raw blossom honey (optional sweetener)

Method

Fill the kettle with freshly drawn cold water and bring it to a true rolling boil. The rosehip in the blend needs the full 100C to give up its amber colour; the ginger root pieces also need the rolling boil for proper extraction.
Pre warm the mug by half filling it with hot water from the just boiled kettle, swirling once, and discarding the rinse.
Drop the tea bag into the pre warmed mug. For the amplified version, also drop in the thin slice of fresh lemon and the thin coin of fresh ginger root at this stage.
Pour the freshly boiled water straight over the bag (and the fresh additions if using), filling the mug to about 1cm below the rim.
Cover the mug with a small saucer or a tea cosy. The cover keeps the volatile citrus oils and the ginger aromatics in the cup during the steep.
Leave the brew to steep undisturbed under its cover for six full minutes. The full six is needed for both the rosehip colour and the ginger character to come through properly.
Lift the bag with a teaspoon, press it once gently against the side of the mug, and discard. The fresh lemon and ginger stay in the cup if you added them.
Stir in the optional teaspoon of acacia honey if your palate prefers; the cup carries a clear natural fruit acidity from the lemon and the rosehip, and most palates land on the side of wanting the small sweetener.
Serve in the pre warmed mug. Best drunk hot in the first ten minutes while the ginger root warmth is at its strongest. The cup is naturally caffeine free, suits any time of day, and pairs well with a plain shortbread or a slice of sponge cake on the side.

What you'll end up with: A clear amber cup, a sharp lemon edge over a warm base of ginger, with the rosehip giving it body and a touch of natural fruit sweetness.

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🛒 Made with this tea

Loyd Boost Immunity, 20 Tea Bags 40g£5.00