Quick Answer
Brew Gingerbread Spice tea at 200°F for 3-4 minutes to balance its black, green, and rooibos leaves with ginger and chicory notes without bitterness.
Why Temperature Matters for This Blend
Gingerbread Spice combines black, green, and rooibos tea leaves. Black tea needs near-boiling water, but green tea turns bitter above 185°F. A 200°F steep gives the black tea body without scalding the green leaves, while rooibos adds sweetness at any temperature.
How to Brew Gingerbread Spice Tea
- 1. Heat Fresh Water: Bring filtered water to 200°F (just below a full boil). Avoid boiling water to prevent bitterness from the green tea leaves in the blend. If you don't have a thermometer, let boiling water rest for 30 seconds.
- 2. Measure the Tea: Use 1 heaping teaspoon of Gingerbread Spice tea per 8-ounce cup. For a stronger cup, add more tea rather than steeping longer. Over-steeping can make the chicory and ginger taste harsh.
- 3. Pour and Steep: Pour the hot water over the tea leaves and steep for 3-4 minutes. Start tasting at 3 minutes to find your preferred strength. Steeping beyond 5 minutes risks bitterness from the black tea.
- 4. Strain and Serve: Remove the leaves or tea bag. Add a splash of milk or honey if desired, but taste it plain first to enjoy the almond and coriander notes. The rooibos base makes it naturally sweet, so you may not need sweetener.
What You'll Need
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Gingerbread Spice: Gingerbread Spice is a unique blend of black, green, & rooibos tea leaves combined with sliced almond, coriander, roasted chicory, and ginger. The blend's layered ingredients require precise brewing to avoid overpowering the delicate green tea or muting the ginger and chicory notes.
Gingerbread Spice
