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No need for a map to find this ginger-lover's treasure! Ginger Treasure is a hibiscus-based, tangerine-spiked, spicy ginger tisane with a sweet and citrusy zing. Our caffeine-free craft blend is a kickin' mix of ginger, hibiscus, tangerine and orange, licorice root, schizandra berries and rosehips for a rich, full-flavored cup.
Ginger's claim to fame is its bold, warming spice, which shines in every cup. Tart hibiscus and rosehips add vitamin C, while licorice brings a gentle natural sweetness.
Tasting Notes
Liquor: deep ruby red
Aroma: spicy ginger and bright tangerine
Flavor: bold ginger with a sweet, citrusy zing
Accents: tart hibiscus and a hint of licorice
Finish: warm, spicy and satisfying
Why You'll Love It
Ginger Treasure is sure to please any ginger lover out there. It's bold, bright and full of flavor, and it's the perfect cup when you need a little warmth or a flavorful cup after a meal.
Spicy, warming ginger
Bright tangerine and orange
Tart, vitamin C-rich hibiscus
Naturally caffeine-free
How to Enjoy
Ginger Treasure can be enjoyed hot or iced! Sip it warm with honey on chilly days, after meals or on cozy evenings, or pour it over ice with an orange slice for a zesty summer refresher.
Bold, zesty and warming, Ginger Treasure is a true find for ginger lovers.
Featured ingredients
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Ginger
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Liquorice root, often spelled licorice in the US, comes from the root of a leguminous plant native to southern Europe, the Middle East and Asia. It brings a naturally sweet, smooth flavor with warm notes of anise and a lingering, mellow finish. It rounds out chai, spice and herbal blends beautifully, pairing well with cinnamon, ginger, peppermint, fennel and rooibos. Because it is so naturally sweet, a small amount lets you skip the sugar entirely while still enjoying a rich, full cup.
Orange peel comes from the bright skin of sweet and bitter oranges, grown in sunny regions such as Spain, Florida, Brazil and the Mediterranean. Dried peel adds a warm, sweet citrus aroma with a hint of pleasant bitterness and a sunny, zesty finish. It is one of the most versatile tea ingredients, pairing beautifully with black tea, green tea, rooibos, cinnamon, clove, chocolate and cranberry. Orange and spice blends are a holiday favorite, and they are wonderful with a splash of milk.
Rosehips are the small, round fruit that form on wild rose bushes after the flowers fade, traditionally gathered across Europe and Chile. They brew a mild, fruity, gently tangy cup with notes of apple and cranberry and a warm orange-red color. Rosehips are a favorite base for fruit and herbal blends, pairing well with hibiscus, orange peel, apple and berries, and they also work with rooibos. Their tartness makes them excellent for iced tea, lightly sweetened with honey.
Schisandra berries are small red berries from a climbing vine native to northern China, Korea and the Russian Far East. They are known in China as the five-flavor fruit because they taste sweet, sour, salty, bitter and pungent all at once. In the cup they give a tart, tangy, complex flavor with a woody, slightly spicy finish. Schisandra adds an intriguing twist to fruit and herbal blends with goji, hibiscus or ginger, and it also complements green tea.
Tangerine is a small, easy-peel citrus closely related to the mandarin, long grown in China and now enjoyed worldwide. Its dried peel adds a sweet, fragrant citrus aroma that is softer and rounder than orange, with a gentle zesty tang. Tangerine pairs beautifully with black tea, green tea, white tea and rooibos, and it blends well with ginger, cinnamon, vanilla and other citrus. Try a tangerine blend iced on a warm day, or hot with a touch of honey.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-1.5 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
034 - 5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
034 - 5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-1.5 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-5 min.
Wonderful tea! Perfect if you like a little hit, great alternative to wine.
Storksb
September 2014
Just bought this tea and it is so good. It is so warm and peppery. It is a very good winter tea and is excellent cold (I put some in the fridge, just to see;-). One of my new favourites.
Carrington Shaw
March 2025
Very good for what it is, but not my favorite from the selection I tried. I expected more ginger. This is better for if you want a blend of warmth and floral, with a zingy citrus aftertaste.
Samantha Jack
June 2024
Really thought there would be more of a kick of ginger flavour, but the tartness from the rose-hip overpowers the overall taste.
See all 5 reviews
Well Bread
April 2021
Not for me. I think it’s the rose hips. The tartness kind of overwhelmed the flavor. If you like rose hips, I’m sure it would work for you.
