Two roasted roots, dandelion and chicory, packed into filter bags. Brewed, it makes a dark, coffee-style cup with no caffeine in it — the earthy, faintly bitter flavour that comes from roasting rather than from beans.
The teabag is the practical end of this range. There is no jar to open, no spoon to find and nothing to measure, so a cup takes about as long as boiling the kettle. That makes the box easy to keep in a work drawer, a shared kitchen or a travel bag, and it suits a household where people brew at different times and different strengths — one bag each, steeped to their own taste. The loose 500g jar is the better value if you drink it daily at home and want to control the spoonfuls; this is the portioned version of the same drink.
Steeped short it stays light; left a little longer it darkens and the roasted character comes forward. Milk softens it, and a little sweetener rounds off the bitterness if you take your coffee that way. Thirty-two bags to a box.
Ingredients
Roasted dandelion root, roasted chicory root.
Directions
Infuse one teabag in boiling water for 1 to 2 minutes. Add milk or sweetener to taste if preferred. Use two or more teabags in a pot to share.
Storage
Store in a cool, dry place and keep the inner packaging closed between uses.
Warnings
Always read the label and use as directed. Check ingredients before purchase if you have sensitivities or dietary requirements.
