Ginger Root

Cut and sifted Australian ginger root, dried in low heat to preserve the warm pungent oils. Brew strong for cold mornings, with a slice of lemon and a teaspoon of honey. Six to eight minutes.

It carries warmth the way our pine needle, house chai do, and the three are often blended for winter.

Available in 50g and 100g tins at the bench, or to take home in a kraft refill bag. Wholesale and cafe enquiries through the journal.