Description
🌿 Herbal☕ Caffeine-Free🌞 Turmeric Forward🌿 Loose Leaf
The brewable golden cup — turmeric, ginger and lemongrass with a touch of black pepper, the kitchen-tradition golden milk in tea form.
Across South Asia, the kitchen pairing of turmeric, ginger and a pinch of black pepper goes back centuries — the pepper traditionally added because it keeps the turmeric’s flavour from sitting flat. The same trio shows up in golden milk, in spice mixes, in the simmered dals that perfume the kitchen for hours. Sampson reads that combination as a cup rather than a recipe: cut turmeric root and ginger root pieces with cracked black pepper and bright lemongrass, brewed simply in hot water.
Caffeine-free and richly golden in the cup. Earthier than ginger tea alone, brighter than turmeric milk, and a little more food-adjacent than most tea — closer to broth in spirit than to dessert. Drinks well morning, noon or night.
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Real Turmeric Root
Cut root pieces, not powder — brews properly
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Ginger & Black Pepper
The classic supporting cast for turmeric
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Lemongrass Lift
Citrus brightness keeps the cup from going heavy
✨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
Herbal Infusion
Caffeine
None
Best Time
Anytime
Format
Loose Leaf
Steep Time
5–7 min
Servings
~25 cups (50g)
Tasting Notes
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Earthy Citrus Top
Aroma
Turmeric arrives first — earthy, slightly woody, the smell of fresh-grated root rather than spice-jar dust. Lemongrass cuts through with a clean citrus brightness behind it.
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Warm Spicy Body
Body
The body is full and slightly peppery, the way a good kitchen broth is full and slightly peppery. Ginger lifts the middle; black pepper keeps the turmeric from going flat — exactly the role it plays in golden milk.
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Long Warm Finish
Aftertaste
Closes earthy, slightly peppery, with a low warmth that hangs longer than most teas. The cup feels grounding rather than perfumed — closer to a broth than a dessert.
How to Brew
01
Measure
One heaped teaspoon (about 2–3g) per 8oz cup. The cut is dense root pieces — stir before scooping to mix the spices evenly.
02
Heat the Water
Bring water to a full boil — 100°C / 212°F. Roots and pepper need real heat to give up their character.
03
Steep 5–7 Minutes
Cover the cup. Five for a softer cup, seven for full earthy body. The blend can re-steep if you want a second pour with thinner body.
Water
100°C
Time
5–7 min
Per Cup
1 heaped tsp
Add a splash of warm milk (dairy or oat) and a small spoon of honey for a brewable golden milk. A squeeze of lemon brightens the cup; a small grind of fresh black pepper at the end deepens it.
About the Tea
🌞
Turmeric Root
The Heart
Cut turmeric root pieces — the dried rhizome of Curcuma longa, the same root that gives Indian kitchens their golden colour. Cut and dried rather than ground to powder, so it brews properly and the colour stays clean rather than muddy.
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Ginger & Black Pepper
The Lift
Cut ginger root pieces add the warming top note that makes turmeric drinkable as a cup. Cracked black pepper is the kitchen-tradition partner — it keeps the turmeric’s flavour active rather than letting it go flat.
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Lemongrass & Cinnamon
The Round
Cut lemongrass adds a clean citrus brightness; a small accent of cinnamon adds a low sweet-warm finish. Together they round the cup — what could be a heavy spice brew becomes a balanced, drinkable golden cup.
In the tin
Turmeric root, ginger root, lemongrass, black pepper, cinnamon.
Origin & Sourcing
A South-Asian-kitchen-inspired blend — cut turmeric root for the colour and the body, ginger root and cracked black pepper as the traditional supporting cast, lemongrass and a touch of cinnamon for the lift and the rounding warmth. Caffeine-free, blended in small batches for the Sampson shelf.
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