- Serving Size: 2.5g /cup
- Steeping Temp: 100°C
- Steeping Time: 5 mins.
- Certification: Organic
- Origin: USA
- Caffeine: Caffeine Free
You may consider dandelion as a type of weed, but its root has a long history of therapeutic use. Dandelion root has been traditionally used in Herbal Medicine as a diuretic, to help treat digestive disturbances and increase bile flow. Bile transport toxins out of the body. Dandelion root is a favorite among traditional herbalists as it supports the healthy functioning of the liver, kidneys, and gallbladder and is considered to be a reliable detoxifying agent. Dried dandelion root by itself or with other herbs can be used to make a healthy tea.
Tasting NotesCertification: Organic
Grade or Quality: C/S
Base flavor: Earthy
Have you tried Dandelion Root? Tell us what you think!
From the Shanti Tea Canada Blog
Smoky versus grassy: The battle of the greens - by Richard Isaac
Green tea is the holy-grail of antioxidants but it can be daunting to find the right one to suit your taste.
If you’re new to the green tea scene, or you have enjoyed/hated some at random, keep reading. We’re going to simplify your quest by looking at green tea from two countries only: China and Japan.
Why? Because while green tea is produced in several other countries, both China and Japan are main producers and each country has its own style that imparts a set of unique flavour characteristics onto the tea. Distinguishing between these flavours is the first step toward finding a green tea that pleases your palate.
How each country stops oxidation during the production process is what creates these two distinct flavour profiles. Oxidation is the chemical reaction of the tea leaves and their components (polyphenols) with air, humidity, and heat. To oversimplify, oxidation is responsible for turning things brown (like sliced apples – and tea leaves!). In the production of green tea, heat is used to stop this process.
Chinese green teas
In China, tea leaves are...