Organic Dandelion Root | Loose Tea (50+ Cups) | 4oz Resealable Kraft Bag | 100% Raw From Bulgaria | by FGO
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Because dandelion pulls lead from the soil into the plant, the questioner is concerned about lead. The dandelion will contain lead if the ground has been contaminated by leaded fuel farm equipment (which was once very common).
I didn't save any of mine. I stowed it away in my bag. There are no spoilers, and everything is still new to me.
Simmering the roots for 20 minutes is recommended. Low heat for 30 minutes. It's best to steep the leaf for ten minutes. In a pot of boiling water, soak for 15 minutes. Tea bags, whether root or leaf, can be steeped for as little as ten minutes. 15 mins. I hope you found this information useful.
The following is the date on which my package will be delivered: Friday, May 5, 2019. That, I believe, is the date of expiration.
Selected User Reviews For Organic Dandelion Root | Loose Tea (50+ Cups) | 4oz Resealable Kraft Bag | 100% Raw From Bulgaria | by FGO
I've been drinking dandelion tea for 30 years and know what it should look, smell, and taste like; this company should be ashamed of themselves for selling customers this old, colorless, flavorless garbage. To get even a smidgeon of flavor, I have to use two tablespoons per cup. This is revolting.
The item is well-sealed and well-preserved. I'm a big tea drinker, and I love how dandelion has a distinct sweet, almost creamy mild flavor despite the fact that it's fat-free. It tastes similar to Korean buck wheat roasted tea but is milder and smoother; it comes sealed with a reusable seal so your tea doesn't go stale over time, and it's also in an opaque airtight bag so the flavor doesn't leak out over time- Many low-cost tea companies have this problem- They sell in large quantities and then wrap your tea in cheap plastic bags. Then, because it's been sitting on the shelf for too long, your tea becomes flavorless, and the colors fade as well- The asian grocery store has mass chrysanthemum tea, for example. br>br>This tea should be roasted. I poured a handful out of a nonstick pan that had been heated to high. Using a stirrer, turn these kernals over and over until you can smell them roasting. A small amount of smoke is also visible, indicating that it is removing any excess moisture. The kernels will turn a darker shade of brown. Turn off the heat and continue to stir until the mixture has darkened in color all over. When you roast it, the flavor is more intense!.
I can't seem to load pictures of these roots because they came with weevils. This item was stored in its original packaging before being placed in a plastic container. That means I was ingesting a product that contained larvae.
Overall, I think dandelion root is a good product. The major disadvantage, which I was unaware of, is that it is not roasted; you must roast it yourself. br>br>I made it with 1 tablespoon of tea per 8 ounces of water, steeped for 5 minutes straight out of the bag. It's light yellow and slightly bitter. br>br>I took a skillet and roasted it on medium for a few minutes before turning it up to high. It started to smoke lightly around 339F (according to my temperature gun), so I removed it. I let it cool for a minute or two in the pan before spreading it out on a plate. br>br>When I steeped it for 5 minutes with 1 tablespoon of tea per 8 ounces of water, it was much darker and more robust in flavor. I guess it tasted a little like coffee right out of the bag, but that could just be because I wanted it to. The one that has been roasted has a stronger coffee flavor. br>br>However, it isn't acidic like coffee; rather, it is bitter, with a hint of nutty flavor. br>br>I also added creamer because I like creamer in coffee, and as a side note, this starts out lighter and thicker than coffee. I mean, maybe if you roasted it at a lower temperature for longer, it would be darker than I got it, but in any case, I pour the creamer in by eyeballing the color of the coffee. Because this was a lighter recipe to begin with, I naturally used less creamer. What I didn't realize was that because there was less creamer in the drink, it was hotter than I expected, and I burned my mouth. That said, a drip coffee maker probably only runs at 196F to 200F or even lower, and I used almost boiling water for this, so it was probably hotter to begin with. Overall, if it had been roasted, I would have given it 5 stars because it is better than I had hoped for, but I don't want to roast my own. I'll purchase a pre-roasted product next time.
I bought this item in February and used it for a few months before realizing it was clogged with dirt and debris. Prior to drinking it, I had no idea what to expect from the flavor and only thought it was earthy. But, as it turns out, it was the dirt that gave this "unique" taste, so be sure to rinse thoroughly if you use it. If not, simply toss!.
After that, I decided to try their raw dandelion roots (no tea). It turned out to be a wise choice! With loose tea, I have more freedom to add more tea leaves. And I roasted the raw roots in a small Breville oven at 320F for 25 minutes, which smelled incredible. The flavor was excellent, far superior to that of the tea bags.
Having said that, I actually make my own. It's difficult to dig dandelions this time of year, so I tried a "feel good" product, which doesn't appear to be very effective. To achieve the same effect as I do, you'll need three times as much of this product. A broken yellow plastic bead, on the other hand, has already been discovered in the bag.
I usually purchase another toasted dandelion root tea, which I enjoy. This one, on the other hand, has almost no taste; I let it sit for 15 minutes and there was nothing. Continue your search. The actual tea contains numerous white small objects that resemble wood; this was not the case with my previous tea. So I'm sticking with Starwest Botanicals for the time being. They're a little more pricey, but they're well worth it.
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