Cascadia Licorice

$3.75 $3.75

The natural rich rooibos flavor is complimented with delicate notes of anise and peppermint. This makes a delicious and helpful after dinner-brew as a digestive stimulant.

Extra Info:

Cascadia, which some believe should include British Columbia, Washington, Oregon, Northern California, and Alaska, was conceived by Thomas Jefferson. He envisioned an independent Western nation after Lewis and Clark set off to the Pacific Northwest in 1803.

Brewing Instructions:

Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 6 minutes.

Ingredients:

Rooibos, lemon verbena, peppermint, fennel, licorice root, blackberry leaves, cinnamon pieces

Origin:

Blend

The natural rich rooibos flavor is complimented with delicate notes of anise and peppermint. This makes a delicious and helpful after dinner-brew as a digestive stimulant.

Extra Info:

Cascadia, which some believe should include British Columbia, Washington, Oregon, Northern California, and Alaska, was conceived by Thomas Jefferson. He envisioned an independent Western nation after Lewis and Clark set off to the Pacific Northwest in 1803.

Brewing Instructions:

Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 6 minutes.

Ingredients:

Rooibos, lemon verbena, peppermint, fennel, licorice root, blackberry leaves, cinnamon pieces
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Origin:

Blend

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This is my favorite tea of all. I had the 8oz bag of tea but realized I really needed the 16oz bag, just purchased today with a new cup infuser by my daughter for me. I drink this tea at all times of the day. I do re-steep. I use a little stevia (I like the sweet side of life) this is such a delicious sweet sipping tea. I am a licorice fan!

(0)

Lynn
Albuquerque,NM | 1/5/2014

I don't much like rooibos when hot, but cold ... that's a different story. This one is naturally sweet, uplifting, and refreshing. Delicious.

(1)

Michelle M.
Albuquerque | 5/1/2012