How to brew Roots and barks
Ginger, cinnamon, licorice, turmeric.
Dense roots and bark give up very little to a quick steep. Simmer them in a covered pot (a decoction) for 10 to 20 minutes.
Starting recipe
| Method | Simmered (a small pan) |
|---|---|
| Temperature | 203–212°F (95–100°C) |
| Leaf | 1–4 g per 100 ml |
| Steepdial starts at | 212°F (100°C) · 5 g · 300 ml |
| Simmer | 5:00–20:00 |
The details
Drinking window
Keeps well: at its best for about 12 months once opened.
Caffeine
Naturally caffeine-free.
Iced and cold brew
Cold brew isn't a good fit; brew a concentrated hot cup (the same leaf in half the water) and pour it over an equal weight of ice.
How Steepdial adjusts
After a session you tap what you'd change: more flavor, less bitter, less drying. Steepdial changes one thing at a time, staying near the ranges above, and remembers what worked for that tea.
More herbal / tisane
The whole guide →Flowers
Chamomile, lavender, rose, linden
199–212°F (93–100°C) · 0.6–2 g per 100 ml→Herbal / tisaneLeaves and mints
Peppermint, spearmint, lemon verbena, nettle
199–212°F (93–100°C) · 0.6–2 g per 100 ml→Herbal / tisaneRooibos and honeybush
Red or green rooibos, honeybush
203–212°F (95–100°C) · 1–2.5 g per 100 ml→Herbal / tisaneHibiscus and fruit
Hibiscus, rosehip, dried fruit blends
203–212°F (95–100°C) · 1–2.5 g per 100 ml→Herbal / tisaneYerba mate
Yerba mate from Argentina, Brazil, Uruguay and Paraguay (it has caffeine)
149–180°F (65–82°C) · 1.5–3 g per 100 ml→Herbal / tisaneGuayusa and yaupon
Guayusa from Ecuador, yaupon holly from the southeastern US (they have caffeine)
176–212°F (80–100°C) · 1.5–3 g per 100 ml→