With a fresh, tropical scent and a taste familiar to Thai curries, Lemongrass is a globally popular Asian ingredient. It has medicinal and environmental benefits and many other uses, not least as a refreshing and digestion-boosting addition to tea.
Here’s a little more about this fascinating ingredient and an uplifting tea blend and a zingy loaf cake recipe to try.
Introducing Lemongrass
Scientifically named Cymbopogon Citratus, Lemongrass is a perennial plant native to parts of Asia and now introduced and cultivated across the tropics in Africa and South America. At English Tea Shop we source our organic lemongrass from farms in Sri Lanka.
Foodie Favourite
The stems of the aromatic grasses can grow up to two metres high. It is these that are widely used in tea, and in southeast Asian cuisine, where it is often teamed with fish and chicken.
Vietnamese Pho and Thailand’s Tom Yum soup and Green Curry are among popular dishes which incorporate lemongrass.
The UK’s Queen Charlotte, wife of George III, was said to have been particularly partial to lemongrass tea.
Environmental aid
Lemongrass is planted on embankments in parts of Asia to reduce soil erosion. It is also considered an excellent mulch for other crops.
Lemongrass doesn’t just bring a refreshing zing to your tea, it’s also a natural plant protector, widely used in organic farming practices for its insect-repelling powers. Its strong citrusy aroma helps keep pests like mosquitoes and aphids at bay, all without harming the environment.
Fabulous fragrance
Some people keep pots of lemongrass in their homes to enjoy its wonderful citrusy scent. The plants’ aromatic oils are extracted to make perfumes and cosmetics.
Health benefits
In traditional medicine, Lemongrass is used as an anti-inflammatory and for its antioxidant properties, believed to support immunity. As with citrus fruits, Vitamin C is among its nutrients.
The ingredient is also used to soothe stomachs and aid healthy digestion. It is believed to ease nausea, constipation and bloating, especially when taken upon waking or before or after a meal.
The roots, when steeped in boiling water and the steam inhaled, are also used to ease nasal congestion.
The natural insect repellent citronella oil is derived from a species of lemongrass.
Our Lemon Black Tea
Our organic Lemon Black Tea is a wonderful way of giving a bright, zingy lift to your everyday brew. Not only is the punchy Celyon black tea base complemented by 17% organic lemongrass but also organic lemon peel and natural lemon flavour.
It all adds up to a copper-hued brew in which the strength is balanced by mellow and aromatic citrus.
This peppy blend is perfect for warmer months, it could even be served chilled as an iced tea.
Explore our full range of fruity and citrusy blends here, including invigorating, sunshine yellow Lemongrass, Citrus & Ginger.
Our Lemongrass blend teas can also give a wonderful twist to lemony bakes. Here’s one to try this month:
Spring-inspired, Lemon Black Tea Drizzle Loaf Cake
Prep: 20 mins
Cook: 50 mins
Makes: 6 servings
Ingredients:
For loaf cake:
• 6 large eggs, room temp
• 200g granulated sugar
• 1 tsp vanilla extract
• 240g vanilla Greek yoghurt
• 180ml rapeseed oil
• 250g plain flour
• 1 tsp baking powder
• ½ tsp fine salt
• 4 English Tea Shop Lemon Black Tea tea bags
For lemon and black tea glaze:
• 180g icing sugar
• 4 tbsp English Tea Shop Lemon Black Tea, brewed
• Lemon zest, to top.
Method:
1. Preheat the oven to 200c (180c fan) and line a loaf tin with parchment paper.
2. In a large bowl, whisk together eggs, granulated sugar and vanilla extract until you have reached a pale yellow mixture. Next, add the yoghurt and oil and mix until fully combined.
3. In a small bowl, mix flour, salt and baking powder, then sift into the wet ingredients.
4. Next, open the tea bags and add the tea leaves into the mixture. Fold all the ingredients together until combined.
5. Transfer the mixture into the loaf tin and place into the oven to bake for around 50 mins (but start checking from the 40 mins mark). Use a knife or skewer to check the middle of the loaf cake. If it comes out clean, the bake is done.
6. Once fully baked, place the loaf cake onto a wire rack to cool completely.
7. To make the glaze, mix together the icing sugar and brewed tea, adding the tea in gradually, until you have reached a glaze consistency.
8. Finally, pour over the glaze, sprinkle some lemon zest and you are ready to enjoy this delicious Lemon Black Tea Drizzle Loaf Cake.
