Ginger Green Tea

Description

🌿 Green Tea🔥 Real Ginger☕ Lower Caffeine🌿 Loose Leaf

The warming green cup — Chinese green tea with real cut ginger root pieces. The clean tea, with low heat under it.

The pairing is older than its packaging — across South Asia, the Middle East and southern China, ginger and tea have been brewed together for centuries. The ginger does the warming work; the tea provides the structure. Sampson uses a Chinese green base — pan-fired in the wok-and-rolling tradition rather than steamed — which gives the cup a slight toasty undertone that ginger lands well on.

Cut ginger root pieces (not powder) drift through the leaf. The heat builds gradually rather than hitting all at once — a low warmth under a clean green cup, drinkable any time but particularly good when you want a green tea with some weight under it.

🌿

Chinese Green Base

Pan-fired leaf, slightly toasty — not Japanese steamed

🔥

Real Ginger Root

Cut root pieces, not powder — gradual warming

☕

Lower Caffeine

Lighter than black, drinks well in the afternoon

✨The Sampson Promise

We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.

Type

Green Tea (flavoured)

Caffeine

Low–Medium

Best Time

Afternoon

Format

Loose Leaf

Steep Time

2–3 min

Servings

~25 cups (50g)

Tasting Notes

🔥

Ginger-Lemon Top

Aroma

The aroma walks in warm and faintly citrus — dried ginger root, the smell of fresh root in a chopping board rather than candied ginger candy. Behind it sits the toasted-grass note of the Chinese green leaf.

🌿

Clean Green Body

Body

The green tea base is bright and slightly toasty, with the rolled leaf giving the cup body without weight. The ginger sits underneath, warm rather than sharp.

✨

Warm Lingering Finish

Aftertaste

Closes with a low ginger warmth that hangs in the throat for a few seconds longer than a plain green tea would. Clean, faintly peppery, never burning.

How to Brew

01

Measure

One heaped teaspoon (about 2–3g) per 8oz cup. The cut is mixed leaf-and-root — stir before scooping.

02

Heat to ~80°C

Boil and let stand 30–60 seconds. Green tea over 85°C turns bitter — keep the temperature down and the ginger has space to lift.

03

Steep 2–3 Minutes

Two for a brighter cup, three for full ginger body. Don’t go past four — the green leaf turns astringent.

Water

~80°C

Time

2–3 min

Per Cup

1 heaped tsp

A thin slice of fresh lemon brightens the cup; a small spoon of honey deepens the warmth. Brew double-strength and pour over ice for a sharp, low-caffeine summer iced tea.

About the Tea

🌿

Chinese Green Tea

The Base

Pan-fired green tea leaf in the Chinese tradition — the wok-and-rolling process gives the cup a slightly toasty edge that pairs naturally with ginger’s warmth. Lower in caffeine than a black tea base.

🔥

Ginger Root

The Heat

Cut ginger root pieces, not powder. Real root brews a slower, lower warmth that builds across the cup rather than spiking on the first sip — and re-steeps without going thin.

🍋

Lemongrass

The Lift

A small accent of cut lemongrass adds a soft citrus brightness that keeps the ginger from going one-dimensional — the same trick that makes ginger-and-lemon tea work in kitchens around the world.

In the tin

Green tea, ginger root pieces, lemongrass, natural ginger flavour.

Origin & Sourcing

Built on Chinese pan-fired green tea — the wok-rolled leaf that gives the cup its toasty edge — with cut ginger root pieces and a small accent of lemongrass for the lift. Lower in caffeine than a black tea, drinks well any time of day, blended in small batches for the Sampson shelf.