ok, so this tea journal is about more than one herb.  I was planning on sticking to the one herb at a time…but the temptation of these two herbs blended together got the best of me and I can’t seem to make myself drink any other teas right now.

Roasted Chicory Root & Roasted Dandelion Root….these are the herbs that make up our new Rainbow Roast.  I have been experimenting with amounts and cooking times.  At first, I did my usual, more is better thing and used a heaping tablespoon for one cup…and I also only steeped it for about 10 minutes.  I was anxious to sip the roast.  It was good.  However, I just did not know how good it could be.  The next time I made it I used about the same amount of Rainbow Roast, except I made it in a pot, using about 6 cups of water.  I then brought it to a boil and simmered for around 20-30 minutes.  It was even more delicious.  It was not at all bitter, and was very smooth.  I add a little half and half or soy milk and a squirt of agave.  MMmmmmmm.  I also do not recommend using a french press…i tried that and it just was not a good as really cooking it down a bit.  You can even add more awter after it simmers if it cooks down too much, and it still is rich and yummy.

You can find our new Rainbow Roast near our pre-made tea blends, to the right of the herb counter.  i suggest checking it out.  If you are trying to kick the coffee altogether it is a good option, or maybe switch your afternoon cup to one of the Roast as a way to cut back on caffeine.  We all love it here at the store.