Lemongrass: THE KETTLE SINGS combines fragrant organic lemongrass with the gentle warmth of ginger to create a fresh, aromatic infusion that feels both uplifting and comforting. Ginger has a long history of traditional use for supporting digestion and digestive comfort, while lemongrass is naturally rich in aromatic plant compounds and has traditionally been enjoyed after meals. Together, they create a naturally caffeine-free cup with a fresh citrusy aroma, gentle spice and a clean, warming finish.
What is in it
Organic lemongrass and ginger, whole leaf and root, nothing else. The lemongrass brings the citrus lift; the ginger brings the warmth behind it, so the cup stays bright instead of turning heavy.
You receive 25 g of loose leaf – roughly fifteen to twenty cups depending on how generous your spoon is.
How to brew lemongrass
Use water just off the boil and one heaped teaspoon per cup. Five minutes gives a light, aromatic cup; eight minutes pulls the ginger forward and makes it taste more like a remedy than a tea.
It takes ice well: brew it double strength, cool it, and pour over a full glass with a slice of lime.
When to drink it
Mid-afternoon rather than late evening – ginger is warming and gently stimulating, which is exactly what you want after lunch and not what you want at midnight. Naturally caffeine free either way.
Storage
Keep the pouch sealed and out of the light. Lemongrass loses its aroma faster than leaf tea, so buy it in the size you will finish within a few months.
What lemongrass and ginger tastes like
Lemongrass is often described as lemon without the acid: the same bright top note, but softer, and it lingers in the nose rather than on the tongue. Ginger sits underneath it – not hot like chilli, more of a slow warmth that arrives after you swallow. Together they read as fresh rather than sweet, which is why this cup works at any time of year.
Brewed short, it is a light golden infusion with a citrus aroma; brewed long, the ginger takes over and the colour deepens to amber. Neither version needs sugar, though a teaspoon of honey rounds the edges if you like it softer.
Hot, iced, or as a base
Hot is the default: one heaped teaspoon per cup, water just off the boil, five minutes. For iced tea, double the leaf and halve the water, steep eight minutes, then strain over a full glass of ice – the melt dilutes it back to strength. It also makes a good base for a homemade ginger beer or a warm honey and lemon drink when someone in the house is full of cold.
Because both ingredients are naturally caffeine free, an evening cup costs nothing in sleep. That is unusual for something this bright: most drinks with this much lift are built on tea or coffee.
How it is packed
Whole lemongrass is cut and dried, then blended with dried ginger root – not powdered, not extracted. You can see what you are brewing, which matters with lemongrass: the pale, fibrous stalk keeps its oils far better than the dusty green powder sold in jars. Each pouch is sealed and labelled in Australia, and shipped within two business days.
Who it suits
Anyone who wants a caffeine-free cup with some bite instead of another chamomile. Anyone cooking for a household where one person drinks tea and another does not. And anyone who has only ever had lemongrass in a restaurant curry and wondered what it tastes like on its own.
More from Pekoe
More brewing and storage notes are in the tea education archive, and the rest of the range is on the After Rain store page. Background on tea is on Wikipedia.
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