This Australian twist on the traditional Lemongrass and Ginger takes this refreshing combination to new heights. Native Lemongrass and Lemon Myrtle were traditionally used in First Nation people’s medicine to help treat cold, flu and cough symptoms. These combined ingredients are also high in antioxidant and anti-inflammatory properties and can help aid in digestion and ease nausea.
Artwork supplied by Seantelle Walsh who is a contemporary Noongar artist, born and raised in Boorloo, Perth (Whadjuk Country). Through her mother, Seantelle is connected to the Wilman Tribe from Gnaala Kala Boodja region and the Perenjori Balardong area.
Directions for use:
- Bring fresh, filtered water to boil.
- Pre-warm teapot and/or cups.
- Add 1 tsp of tea leaves for every 250ml of water OR 1 pouch for every 300ml of water.
- Cover tea leaves with just boiled water (approx 95°C) and allow to steep for 3-5 mins.
- Strain and pour into cup.
- Add milk if desired.
- Enjoy!
Ingredients:
Native Lemongrass, Lemon Myrtle, Organic Lemongrass, Organic Ginger.