Licorice Root

About this tea

Licorice root (Glycyrrhiza glabra), the 'sweet root' of ancient civilizations, has sweetened medicines and confections for 4,000 years. Egyptian pharaohs drank licorice tea, while Napoleon supposedly chewed so much his teeth turned black. The root contains glycyrrhizin, a compound 50 times sweeter than sugar but without calories. This Mediterranean native now grows worldwide, with different varieties offering subtle flavor variations.

The woody roots require 3-4 years growth before harvest. After digging, they're cleaned, dried, and often cut into chips or powder. The sweetness concentrates during drying. Quality licorice shows tan to light brown color with fibrous texture and intense sweet aroma. Chinese licorice (gan cao) is slightly different, used more medicinally. Avoid heavily processed black licorice candy - it's different from the pure root.

The flavor profile is complex sweetness: initial honey-like sweetness followed by distinctive anise/fennel notes, though botanically unrelated to those plants. There's a lingering sweet aftertaste that coats the mouth. Some detect vanilla, caramel, or even salty notes (hence 'salmiak' licorice in Nordic countries). The sweetness builds rather than hits immediately. The golden-amber liquor has full body and silky texture.

Brewing recommendations: Use 1/2 teaspoon (1g) dried root per 250ml cup - a little goes far. Simmer for 15 minutes or steep in boiling water (100°C/212°F) for 15 minutes. Combines excellently with other herbs, adding sweetness without sugar. Traditional combinations include ginger, cinnamon, or fennel. Too much creates cloying sweetness.

Excellent for sore throats, coughs, and digestive issues. The demulcent properties coat and soothe irritated tissues. May help with acid reflux and ulcers. However, avoid large amounts or daily use - glycyrrhizin can raise blood pressure and deplete potassium. Not for pregnant women, those with high blood pressure, or heart conditions. Maximum 2-3 cups daily for no more than 4 weeks. The natural sweetness makes it perfect for sweetening bitter herbal blends.