This bombastically aromatic tisane’s perfume is reminiscent of summer afternoons spent canning marmalades, jams, and jellies. The taste is floral with a bitter Seville orange flavor in the back with notes at the front of Meyer lemon and Nagami kumquat.
This tisane pours honey-colored and pairs delightfully with jams and cakes. Of course, you can always cook with a bit of chamomile. Grind it up with white sugar and add it to angel food cake. Or, perhaps, when making a citrus marmalade brew the water with this delightful herbal blend for three minutes. Afterward, make the recipe as usual. The marmalade will take on the sooth sensation of chamomile.
|Ingredients||Chamomile, orange peel, hibiscus flower, natural and artificial flavoring.|
|Botanical Name||Matricaria recutita|
|Basic Preparation||Non-caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||United States|
What Everyone is Saying