Desert Blossom

Desert Blossom

Origin and Characteristics
Have you tasted the scent of the Arizona desert? Kukicha, is the branches and stems from the tea plants usually used to make Matcha and Sencha tea. They are dried and then allowed to age for approximately two years. Then roasted slowly so it develops its distinctive flavor and aroma. The tea is then blended locally with dried flowers picked by hand from the desert.

Flavor Profile
Earthy roasted aroma, smooth texture with a light woody, chocolate flavor. When sweetened it tastes similar to toasted marshmallows.

Ingredients
Organic kukicha (twig tea), cactus flowers/prickly pear flowers

Nutritional Benefits*
Kukicha is rich in antioxidants, boosts metabolism, improves oral health, lowers blood pressure, detoxifies the body, supports digestion, can reduce cholesterol, boosts immune response, calms the nervous system, skin vitality, and helps with hydration. Cactus flowers are high in antioxidants, contain vitamin C and other nutrients, have anti-inflammatory and analgesic properties, boost the immune system and promotes heart health.

Preparation
To brew Desert Blossom tea the water should not exceed 185 degrees for the first brew, after which you may brew the tea with warmer water up to 205 degrees. Steep 2 tsp tea per 8oz of water for 2-3 minutes. You can infuse the tea 2-3 times.