Samurai means “to serve.”
Tamurai means “to serve through tea.”
AT TAMURAI TEA OUR GOAL IS TO HONOR THE SPIRIT OF HEALTH AND WELL-BEING.
The Fruit and the Folly
FROM THE RISHI KITCHEN
|2 oz||peach nectar|
|1 oz||rosemary simple syrup|
|3 oz||brewed Rishi Peach Blossom White Tea|
|dash balsamic glaze|
- Shake all ingredients in an ice-filled shaker until well blended.
- Garnish inside lining of serving glass with additional balsamic glaze.
- Strain into serving glass.
Each tea category has an ideal range for water temperature when brewing. The brewing vessel and infusion time are important to consider and will also greatly affect the outcome of the flavors. Specific tea brewing vessels are preferred for certain teas. The traditional kyusu is a great way to brew Japanese green tea and the gaiwan is perfect, but not limited to, brewing oolong teas.
Rishi Tea & Botanicals includes instruction on how to brew for each of our products, including the brewing method. Generally, brewing instructions with water temperature, steep time, and dosage are found on our packaging. No matter how you plan to brew your tea, check out our brewing guides below with videos and step-by-step instructions.
HOW TO COLD BREW TEA
The process of cold-brewing steeps tea leaves slowly, using time rather than temperature to release flavors and catechins gently. This results in a smooth body with complex flavors and reduced bitterness. Not only is cold brew tea easy to prepare, it can be considered a more fool-proof method of brewing a refreshing and delicious cup of true-tasting tea, as the need for achieving precise water temperature is eliminated.!
To prepare Cold Brew Tea, you will need:
1. 1000ml Simple Brew Tea Pot
2. Kettle with hot water
3. Pitcher with cool or room temperature water
Measure 2 to 3 tablespoons of loose leaf tea into a 1000 ml Simple Brew Tea Pot
CRASH WITH HOT WATER
Add a small amount of hot water to your Simple Brew Tea Pot. It should be just enough to cover your tea leaves. We crash the tea leaves with a small amount of hot water before adding cold water to ensure food safety.
FILL WITH COOL WATER & REFRIGERATE
Fill the rest of your Simple Brew Tea Pot with cool or room temperature water and cover. Put your Simple Brew Tea Pot in the refrigerator.
In general, most cold brew teas are ready to drink after 2-4 hours of steeping. Some Japanese teas require even shorter infusions, while ball rolled oolong tea may need significantly more time. Feel free to experiment with the about of tea and infusion time to find your desired brew strength
DECANT AND ENJOY
Remove from refrigerator and separate brew from leaves by decanting fully into a new vessel. Serve without ice. Store in refrigerator for up to 24 hours.
Functional Roots, Fruits & Herbs
Tangerine Ginger Tea
A Well-Balanced and Vibrant Vitality Tonic
Our Rishi Tea & Botanicals blend, Tangerine Ginger, is a well-balanced and vibrant vitality tonic with many beneficial ingredients that have been used for thousands of years, across numerous medicinal traditions. Tangerine Ginger combines roots, fruits, and herbs, including ginger, licorice and rosehips. The blend is complemented by citrus peels and wild-harvested schisandra berry.
Explore the Many Ingredients of Tangerine Ginger and their Traditional Uses and Benefits
Licorice root is typically produced in the Middle East where it originates, Southern Europe, parts of Asia, and even western regions of Northeast China. At Rishi, we source our licorice root from Uzbekistan. The component of licorice root that seems to be the active healer is a saponin known as glycyrrhizin or glycyrrhizic acid. This element gives licorice root its sweet taste.
Used as a pairing herb in Traditional Chinese Medicine (TCM), licorice root, or Gan cao 甘草, is considered to be neutral in nature and is used in almost 2/3 of classical formulas in herb blending. In TCM, licorice root clears excess heat, expels stagnant phlegm, mitigates coughing, facilitates spleen and stomach meridian function, and modulates harsh properties of other herbs, hence its use as a pairing herb.
Historically, licorice has been used since Ancient Egypt—it was made into a sweet beverage from the root. This extract of the plant was called “glycyrrhiza.” This extract has also been used in battles and in the desert by soldiers and travelers to relieve the sensation of thirst.
Native to parts of North Africa and Southeast Asia, hibiscus is a shrubby tropical plant. Historically, hibiscus has been brewed as both a hot and cold beverage, and the plant holds symbolic value in many cultures, including Malaysia, Hawaii, and in Hindu worship. The part of the plant that is commercially valued is the red calyx, which is also referred to as roselle.
Across the globe, hibiscus is known as a heart healthy and weight loss herb that supports metabolism, arterial health, and blood pressure. Studies have attributed these benefits to the flavonoids founds in the flower. The hibiscus flower is also rich in anthocyanins, organic acids and nutrients such as iron, zinc, Vitamin C and B vitamins. In Egypt and Sudan, hibiscus tea is used as a beverage to lower body temperature. In other North African countries, calyx preparations treat cough and sore throat.
Schisandra has been used as herbal medicine for centuries and is regarded for its traditional use against mental fatigue and stress. Frequently, schisandra is combined with goji berry and ginseng in spirits and tonics.
Schisandra berry is one of the five scientifically recognized adaptogens and contains polyphenols that are know to aid the body in resistance against stress. Learn more about Schisandra berry in our travel journal that takes you to the source of this amazing ingredient.
Ginger has been used for thousands of years in India and China, and it is commonly linked to the practice of Ayurveda. At Rishi, we source our ginger from Mizoram, India, a southeastern part of India on the border of Myanmar. Ginger is known for its anti-microbial, warming properties, which aids in digestion and relieving nausea.
Citrus fruits, including peels, fruits, and seeds, have been used in medicinal tonics in many eastern countries including China, Japan and Korea. Citrus has also been recognized by many western food cultures for its health benefits.
Citrus contains a wide number of secondary metabolites including flavonoids, alkaloids, coumarins, phenolic acids, and essential oils. These components are known to provide anti-inflammatory effects, prevent certain cancers, and protect the cardiovascular system. A contemporary study tested the efficacy of aqueous extracts, meaning citrus extracts made with hot water, against specific bacteria that are known to effect oral health. This hot water extract was found to significantly reduce the bacteria.
In recent studies, the total phenolic content, flavonoids, level of antioxidant activity, and amount of vitamin C were higher in peels than in pulp and seeds of citrus fruits. Not only can peels have great benefits, their usage can reduce waste.
How to Use Citrus Peels at Home
You can decide whether to use fresh or dried peels. There are a few options to preserve your peels at home. If you have a dehydrator, you can peel the fruit, cut into thin slices and wait 24-36 hours to fully dry. If you don’t have a dehydrator, you can slice your peels thinly, just as in preparation for your dehydrator, turn on the oven to the lowest setting, preheat, and then allow to cool 5 minutes before adding them into the oven. Allow the oven to fully cool, with the trays inside, and you’ll have dried peels.
To make tea from Tangerine Ginger, amplified by fresh peels, you can follow this recipe:
250ml hot water
5g Tangerine Ginger
5g orange peel, lemon peel and/or grapefruit peel
Infuse for 7 min, strain and enjoy
1. Peel your fruit or cut into thin slices. Use fresh or wait 24-36 hours to fully dry.
2. Use a dehydrator or turn on your oven to the lowest setting, preheat, and then allow to cool 5 minutes before adding peels into the oven. Allow the oven to fully cool, with the trays inside.
3. Combing 5g of Tangerine Ginger and 5g of dried orange peel to a heat safe vessel.
4. Add 250ml hot water. Infuse for 7 min, strain and enjoy!
Another option is to turn the peels into a liquid base for a potent Citrus Pu’er Tea. Bring a pot of water just up to a boil along with the peels and a nub of fresh ginger. Remove from heat and pour all contents into a mason jar. Cap and store overnight in the refrigerator. The following day strain the liquid into another clean mason jar. Store in the fridge until you are ready for a cup of tea—the liquid will last about three to four days. When ready, bring the liquid back up to a boil and add approximately 12g of Pu’er per 12oz of liquid. Cover and steep for 4-5 minutes. Strain and enjoy.