Inspired by a recent twitter post from @AmyOh2
A trip to the local Whole Foods Market resulted in a good portion of turmeric roots (and other ingredients) for some at-home experimentation. My first few attempts and concoctions on the turmeric root tea recipe front resulted in mediocre results. Finally, I found a blend that satisfied.
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- 1 to 2 inches of turmeric root, chopped
- 1/2 inch ginger root, sliced into 2-3 quarter size portions
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon whole (uncrushed) peppercorns
- 1 teaspoon loose leaf black tea
- 1 to 2 cups filtered water
- Bring 1 to 2 cups water to a full boil in medium-sized saucepan
- Add turmeric root and simmer for 2-3 minutes
- Add ginger root, cinnamon, peppercorn and simmer for 3 additional minutes
- Add loose leaf black tea and simmer for 1 additional minute (or last 3–seconds)
- Remove from heat, strain and serve (some may also prefer to add a touch of honey)
A few noteworthy observations:
- Use heavy proportions of turmeric root — otherwise this would just be black tea with lots of additions.
- With initial samples the ginger was overpowering. So, I went with just a few slices for this recipe (vs. the finely chopped or grated options).
- My goal is to have turmeric be the dominant ingredient. Therefore, I recommend holding back until the last minute (or 30-seconds) of boiling/steeping before adding the loose leaf tea. This ensures just a hint of the black tea (rather than a heavily/overly cooked black tea variation). I also tried a sample without the loose leafs (also very good, producing a deep orange-colored liquor and heavy turmeric taste).
- This recipe doesn’t truly solve Amy’s search for a recipe using “dried” turmeric root. But replacing the fresh/chopped turmeric root with the dried variety might garner similar results (worth a try..I just need to track down a source for dried turmeric root…stay tuned).
- Turmeric stains — your fingers and cutting board will be orange…be prepared (with good soap, and/or latex gloves).
Note – I used these small cups for “family tasting” purposes (which worked well). However, I’d recommend a more sturdy teacup/mug for serving and enjoying.
Special thanks to @AmyOh2 (her twitter handle) for the inspiration. You can follow her blog here: San Fran Tea — Notes from a tea drinker in San Francisco.
Please share your comments, feedback on the recipe, or even your own turmeric tea recipes and suggestions in the comments section.