Circular pile of ginger, coconut and cassia.
Chef Gregory Gourdet sitting at a white table smiling with a cup of tea.
Silver tin with a white label ontop of a pink marbled background.
Glass cup of ginger tea next to silver tin with Chef Gregory Gourdet in the background.
Two hands holding a pile of dried ginger, cassia and coconut flakes.
Chef Gregory Gourdet wearing glasses and a black turtleneck, smiling while holding a silver tin.
Silver tin with white label and sachet of tea.

Blend:

No.

1804

Te Jènjanm

HAITIAN GINGER TEA

Sale Price
$29.99

This blend of Haitian ginger tea crafted with celebrated chef, best-selling author and Top Chef alum Gregory Gourdet of Kann restaurant is inspired by the same bold and spicy elixir he grew up drinking. Starring zingy ginger, cinnamon and star anise, we added cassia, coconut and licorice to bring you a spice-forward, bright and warming cup of tea, perfect for the season.

Each tin contains 15 plant-based sachets.

Due to partnership considerations, discount codes do not apply to this product.

Tasting Notes:Red Hots, tepache, Bavarian cream

For best flavor, bring 8 oz. of spring or freshly drawn filtered water to a boil. Steep one sachet for five minutes. Enjoy with spiced banana cake.

Cassia Bark

Sumatran Spice

Often called cinnamon, cassia is a spice with a significantly different flavor profile than true cinnamon. Grown in subtropical climates, its taste varies widely by origin, and quality is judged by the volatile oil content. In Kerinci in Sumatra, cassia bark is stripped and dried year round from a revolving crop of 10 – 12 year old trees that are continuously replanted. Cassia is sweet, hot and spicy and adds fragrance to our chai blend.

Ginger Root

Indian Spice

Ginger, used in many cultures to enliven food and drink, is also known for its healthful qualities. A light stimulant, it can treat cold symptoms and sore throat. Ginger is cultivated most prominently in India, China, Indonesia and West Africa. After the plant flowers and the leaves die off, the roots are dug, washed, peeled and sun dried. Ginger’s spicy-sweet flavor adds spark and complexity to our Big Hibiscus.

Coconut Flakes

Philippine fruit

Coconut flakes are made from the dried, edible fruit of the coconut palm (Cocos nucifera), a tree of the palm family. Coconuts likely were first cultivated on islands in Southeast Asia and are one of the most important crops of the tropics. Coconut flesh is high in fat and can be dried or eaten fresh or processed into coconut milk or coconut oil. Dried coconut flakes provide a silky and decadent mouth feel when used as an ingredient in tea blends.

Black Peppercorns

Indian Spice

Known as the “King of Spices,” the best black pepper is grown in southern India near Cochin. The berries of the perennial black pepper vine are harvested when unripe, then sun-dried until they blacken. Quality is determined by oil content and appearance. Black pepper is spicy, pungent and often has a light salty characteristic—an important feature in chai blends. After the black pepper has been harvested, it is steam distilled to produce the essential oil.

Licorice Root

Botanical from China

Licorice root comes from a herbaceous perennial that has been used medicinally for thousands of years in both the East and West. In modern times it has also become used as an ingredient in various tea blends. Licorice root is utilized to give body and sweetness to our holiday blend, Silent Night.