Lemongrass Tea

Citrus-bright and naturally caffeine-free

Lemongrass, Cymbopogon citratus, grows easily across Sri Lanka and is part of everyday life there, used in curries, soups and drinks. This tin holds the dried stalks and leaves, cut and ready to steep into a bright, lemony tea.

The grass is harvested, cut and dried so that the fragrant oils stay in the fibre. Drying also makes the lemongrass shelf-stable, so you can enjoy the taste of a fresh stalk on any evening. It contains no tea leaf, which makes this an infusion that is naturally free of caffeine.

The cup is a pale, clear gold with a bright citrus lift, a fresh grassy note and a clean sweetness. It is light and refreshing rather than sharp, and it stands up well to honey, lime or a slice of ginger.

Steep one to two teaspoons per cup in boiling water for five minutes, and serve hot after dinner. For iced tea, brew it stronger, let it cool, and pour over ice with lime. You can also simmer a spoonful in the water for rice or soup. Keep the tin sealed, away from moisture.