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Black Teas - The familiar classics, enjoy it flavored or straight up and pure.

black teas:

About Black Tea: Black tea is the most intensively processed type of tea. The leaves are allowed to fully oxidize, creating their black color before they are dried, giving black tea more complexity, more astringency and fewer vegetal overtones than are typically found in other teas. Astringency is the "dry mouth" sensation left by tannins in tea, familiar to drinkers of a cabernet sauvignon, or other wine. It is this astringency that pairs so nicely with dairy and sweetener. Achieving the right balance of astringency is one of the leading indicators of quality in a black tea.

 
 

Green Teas - The healthy tea.

green teas:

About Green Tea: Green Tea, best known for its grassy vegetal notes and greenish liquor and leaves, is quickly steamed or pan-fired to denature the oxidizing enzymes and preserve the tea's characteristic freshness. While all tea is antioxidant-rich, some speculate that the minimal processing undergone by green tea allows more antioxidants to reach your final cup. Without oxidation, green teas must be steeped more carefully, as they can become bitter if steeped too long or at too hot of a temperature. Never steep green tea with boiling water; near boiling or even cooler will produce much better results.

 
 

Herbal Teas - Going beyond Camellia Sinensis.

herbal teas:

About Herbal Tea: Our herbals are blended with lavishly delicious flavors, from famously soothing mints to exotic ingredients like cacao, fennel, anise, cardamom and lemongrass to succulent, juicy fruits like raspberry, orange, apple and even tart but deliciously sweet pomegranate.

 
 

Oolong Teas - Among the most prized of all teas.

oolong teas:

About Oolong Tea: The oolongs are a first cousin once removed from the black teas. Oolong tea is partially oxidized to lie somewhere between black and green. While the look is more along the lines of black teas, the taste is closer to the green teas but with a touch more oomph and a rounded mouthfeel. Oolongs are commonly produced in the Fujian province of China and on the island of Taiwan, formerly called Formosa, from which one of the more famous oolong teas is named.

 
 

White Teas - The closest to pure.

white teas:

About White Tea: While white teas are "less processed" than greens, they are usually somewhat more oxidized. Mild oxidation occurs during the "wilting" stage, when white tea is air-dried after it is first picked. White tea is then baked and dried further, and it may be very lightly rolled, but little is done to change what was picked from the plant. One way to tell that white tea is slightly oxidized is that white teas don't usually need to be steeped as carefully as greens. Steeping white tea with boiling water or for longer time periods can still produce good results.

 
 

lemongrass mint

lemongrass mint
with lemon myrtle & spearmint
Infuse the natural flavors of lemongrass and mint into Spirited Tea™ Mojitos, Gin & Tonics or our own Bali Breeze.
  • package type
  • lemongrass mint
    8 pyramid infusers
    S$23.40
    • details
    • recipes
    Steeping Guidelines
    Infusion Ingredients
    spearmint, lemongrass, lemon myrtle
    Caffeine Level
    None
    Certifications

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    Tom Kha

    1 Lemongrass Mint infuser
    2
      oz coconut flavored rum 
    2  oz lemonade
    ½ oz fresh lime juice

    -  Place infuser in glass. 
    -  Pour rum over infuser and steep to desired strength. 
    -  Combine infused rum, lime juice, lemonade into a shaker with ice, shake vigorously. 
    -  Strain into three shot glass.
    -  Garnish if desired.

    Mixologist: TEA FORTÉ

    Vodka Fortini

    1 Lemongrass Mint infuser
    2½ 
    oz  vodka

    -  Place infuser in glass. 
    -  Pour vodka over infuser and steep to desired strength.
    -  Add ice and stir 7 times (be careful not to break up ice).
    -  Strain into chilled martini glass and enjoy.

    Mixologist: TEA FORTÉ

    Wild Mint Mojito

    1 Lemongrass Mint infuser
    2 oz white rum
    ½ oz freshly squeezed lime juice
    ½ oz simple syrup
    club soda, fresh mint leaves

    -  Place infuser in glass. 
    -  Pour rum over infuser and steep to desired strength. 
    -  Add infused rum, simple syrup, lime and ice.
    -  Top off with club soda. 
    -  Garnish with infuser and fresh mint leaf.

    Mixologist: TEA FORTÉ

    Lemongrass Gin & Tonic

    1 Lemongrass Mint infuser
    1 ½ oz gin
    4 oz tonic
    ½ oz simple syrup

    -  Place infuser in glass. 
    -  Pour gin over infuser and steep to desired strength. 
    -  Add simple syrup, ice and tonic water. Stir.

    Mixologist: TEA FORTÉ

    Asbury Iced Tea

    1 Lemongrass Mint infuser
    1½ 
    oz bourbon
    2 oz ginger beer 
    fresh mint

    -  Place infuser in glass. 
    -  Pour bourbon over infuser and steep to desired strength. 
    -  Muddle fresh mint in rocks glass with ice, follow with infused bourbon.
    -  Top off with ginger beer.

    Mixologist: WATERMARK LOUNGE (ASBURY PARK, NJ)

    Bali Breeze

    1 Lemongrass Mint infuser
    2 oz rum
    4 oz ginger ale

    -  Place infuser in a double old fashioned glass. 
    -  Pour rum over infuser and steep to desired strength. 
    -  Add ginger ale and ice.

    Mixologist: TEA FORTÉ

    Lemongrass Infused Champagne

    1 Lemongrass infuser
    4 oz champagne

    - Pour champagne into flute and top with Lemongrass Mint Infuser.
    - Steep to desired strength and enjoy!

    Mixologist: Sundance Film Festival

    Lemongrass Vodka Collins

    1 Lemongrass Mint infuser
    2
      oz vodka 
    3  oz sour mix
    1  oz soda water

    -  Place infuser in glass. 
    -  Pour vodka over infuser and steep 3-5 minutes. 
    -  Add sour mix and ice in a highball glass.
    -  Stir and top off with soda water.

    Mixologist: TEA FORTÉ

    Paloma

    1 Lemongrass Mint infuser
    2 oz tequila 

    ½ oz fresh lime juice
    1 oz grapefruit soda

    -  Place infuser in glass with salted rim. 
    -  Pour tequila over infuser and steep to desired strength. 
    -  Pour grapefruit soda and fresh lime juice; garnish with a lime wedge

     Mixologist: ANA CANO DE ORTEGA, AQSTIK (Mexico)

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