Lemongrass

About this tea

Lemongrass (Cymbopogon citratus), the fragrant tropical grass native to Southeast Asia, infuses countless dishes and teas from Thailand to India. Unlike its cousin citronella, lemongrass is a culinary plant first and foremost. Thai tradition knows it as 'fever grass,' and it has a long history in Ayurvedic kitchens as well. The essential oil industry prizes it for citral content, used in perfumes and cleaning products.

The long, blade-like leaves and bulbous stems contain aromatic oils that release intense lemon fragrance when crushed. Fresh lemongrass offers the brightest flavor, though properly dried leaves retain good aroma. Harvesting involves cutting stalks at ground level, with tender inner portions most flavorful. Quality dried lemongrass shows pale green to tan color with strong lemon scent - avoid brown, scentless material.

The flavor profile is pure citrus joy: bright lemon flavor without acidity, clean and refreshing with subtle ginger-like warmth. Unlike lemon juice, there's no sourness, just aromatic citrus essence. Fresh lemongrass adds green, grassy notes while dried focuses on pure lemon. The pale yellow liquor releases steam that fills rooms with uplifting fragrance.

Brewing recommendations: Use 1-2 teaspoons (3g) dried or 1 tablespoon fresh chopped lemongrass per 250ml cup. Pour boiling water (100°C/212°F) and steep 7 minutes. Fresh stalks can be bruised and simmered for stronger flavor. Excellent alone or combined with ginger, mint, or green tea. Natural sweetness means little sugar needed. Makes exceptional iced tea.

Perfect any time of day - the bright flavor energizes without caffeine. A staple of Southeast Asian kitchens for as long as anyone can trace. Pairs beautifully with Thai and Vietnamese cuisine, seafood, and tropical fruits. Safe for most people including children. The uplifting aroma is half the pleasure. In Thailand, it is served at the end of a meal to freshen the palate.