Gotu Kola Tea

Origin: Thailand
Harvest: 2018
Availability: In Stock
$8.50
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Reward Points on purchase: 3 Details

Centella Asiatica widely known as Gotu Kola grows in marshland tropical areas of Thailand, India, Pakistan, Sri Lanka, Madagascar, and South Africa. In some countries, fresh leaves are used for cooking salads and curries, dried herb — for brewing (frequently mixed with Ginseng or Ginkgo Biloba).

In Thailand, people call it Bai Bua Bok (บัวบก). They use the fresh plant to make a juice-based sugary beverage. This green drink (Nam Bai Bua Bok) is easy to find at every street market across the country, they usually sell it along with Chrysanthemum and Roselle Tea.

This is dried Gotu Kola herb. You can brew it with other herbs, add to your tea or make a single-herb tea. The tea made of dried Centella leaves has a bit grassy, spicy, and slightly salty taste.

How to make Gotu Kola tea

You can brew Gotu Kola with boiling water, but our recommended temperature for making Gotu Kola tea is 90°C (195 - 200°F).

Its leaves are quite soft and easy to brew, so you can use a ceramic mug with a lid. Put 2-3 grams of dry leaves in a 250-300 ml mug, pour hot water and steep for 5-15 minutes.

If you brew in a big ceramic teapot, use 7-10 grams of grass per 1 liter of water. Cover the pot with a towel for 30 minutes to get a richer infusion.

For the best extraction of useful properties, we recommend infusing Gotu Kola in a thermos for 40-60 minutes. You can even cook it in a water bath: keep on heat for 15 minutes and let the brew rest for another 30 minutes.

When your tea is ready, drink it while still warm. Do not steep this herb for a long time. Because of the delicate texture, Centella leaves easily soften, and the infusion begins to deteriorate after 4-5 hours of storage at room temperature. If you add Ginkgo leaves or Clitoria to Gotu Kola, the tea will remain good for longer.

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