Exact quantities, then the method.
This blend pairs soursop's creamy, tropical fruit with the clean heat of ginger, and the two balance each other. It is a herbal infusion with no caffeine, so brew it good and hot and give it four minutes to let the ginger build behind the fruit.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the A Warming Cup of Soursop and Ginger recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/a-warming-cup-of-soursop-and-ginger/
Warming without being fierce, it suits a cold afternoon or a quiet evening. Makes one mug.
You'll need
- 1 tea bag of Dalgety Soursop and Ginger
- 200ml just-off-boil water (95C)
- 1 220ml mug, warmed
Method
- Warm your mug through with hot water, then pour it out.
- Bring the kettle just to the boil and pour 200ml over the bag, around 95C.
- Cover and steep for four minutes so the ginger has time to come up behind the soursop.
- Squeeze the bag lightly against the mug as you take it out; there are no harsh tannins in this herbal blend to make it bitter.
- With no caffeine in it, this one is as happy late at night as it is mid-afternoon.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dalgety Soursop and Ginger, 18 Tea Bags 40g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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