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Whole Botanicals
Dandelion
The Earthy Botanical
The Heritage & Harvest
Cultivated across temperate regions, dandelion is appreciated for its earthy character and long botanical heritage. Roots and leaves are carefully cleaned and dried; the root may also be gently roasted for deeper flavour.
What Makes It Special
Dandelion naturally contains sesquiterpene lactones and phenolic compounds. Roasting develops a fuller, toastier profile while retaining the root's distinctive identity.
The Cup
A deep amber infusion with earthy notes, subtle roasted undertones and a pleasantly robust finish.
Botanical & Ayurvedic Profile
- Botanical Name
- Taraxacum officinale
- Rasa (Taste)
- Tikta (Bitter), Kashaya (Astringent)
- Key Phytoconstituents
- Sesquiterpene lactones, phenolic compounds
- Used Part
- Root and leaves
- Dosha Reference
- Traditionally considered balancing for Pitta and Kapha
Brewing Ritual
- Measure
1-2 teaspoons per 240 ml (8 oz) cup
- Temperature
95°C (203°F)
- Steep Time
7-10 minutes, covered
- Strain & Savor
Enjoy alone or pair with ginger or chamomile.
