This revitalizing tea blends the finest organic red tea leaves with two ingredients long revered in China for their beneficial properties — our signature organic Ganoderma lucidum and Cordyceps militaris — for a cup of tea that is refreshing, uplifting and positively balancing.
When Organo Gold references “red tea”, we mean red tea in the traditional Asian terminology. You see, while in the West we refer to the color of the tea leaves, and thus call it “black tea” — in China, Korea and Japan, the characters that make up the literal words “red tea” refers to the color of the infused drink itself. So, that’s why what some people in Western countries think of as “black tea” is dubbed “red tea” in the Cafe family.
Another kind of red “tea”, or what is often known in the West as Rooibos tea, isn’t technically a tea, because it comes from an entirely different plant, the Aspalathus linearis or the red bush “Rooibos” plant from South Africa. This isn’t related at all to the traditional Camellia sinensis tea plant, and thus is technically a herbal tea, tisane or herbal infusion as opposed to a traditional “tea”.
One of our favorite recipes, using OG Organic Red Tea, is ideal for cool winter days — or can be served iced in warmer climates. We whip up a batch of OG Red Tea, then simply add a few slices of lemon, some lemon zest, a few sprigs of fresh mint and some freshly sliced or grated ginger root. The ginger, lemon and mint add a refreshing flavor, as well as adding nutrients and a bit of “zing”!
RECIPE: Zesty Red Tea
Serve warm in winter or iced in summer.
4 sachets of OG Organic Red Tea
32 oz. water
(or 8 oz. water for every sachet of red tea)
- Dissolve the sachets of OG Organic Red Tea in freshly boiled water.
- Slice up fresh lemons, and zest some of the lemon rind.
- Rinse sprigs of fresh mint in water, then slap or crush slightly with hands.
- Peel a fresh ginger root and slice thinly or grate using a lemon zester or microplane grater.
- Stir the lemon, lemon zest, mint, and ginger into the brewed tea.
- Add a spoonful of your favorite honey (or if vegan you can substitute agave or brown rice syrup).