Tangy, rich blend of Ceylon and Chinese black teas, ginger, and colorful flower petals. A delicious tea, hot or iced.
Brewing: 1 tsp, 212 degrees, 3 minutes, 2 infusions
Brewing vessel: ceramic or Yixing clay teapots are preferred
Storage: Keep Ginger Black cool and dry with no direct exposure to sunlight. Keep it away from other spices.