H-ID-035

Clove

Cengkeh

Flower bud tisane, from Maluku, Indonesia.

Herbal tisanes

Clove is strongest on aroma intensity, finish length and spicy. Typical tasting words: clove, black pepper, dry wood, cooling menthol. Indigenous to the Maluku archipelago (historic Spice Islands), cloves drove global trade routes and colonial conflicts for centuries. Infused in warming folk drinks, holiday beverages, and as a potent throat rinse throughout maritime Southeast Asia.

Also known as Cloves and Syzygium aromaticum.

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The profile

Taste, 0 to 5

sweetness2bitterness2astringency3umami0brightness2body3smoothness2aroma intensity5finish length5

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty0toasty0malty0honey0spicy5woody3earthy0smoky1creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Maluku, Indonesia
Plant: Syzygium aromaticum flower buds
Harvest: Mid-summer and mid-winter
Elevation: low
Oxidation: to %
Roast: unroasted
Leaf: bud and leaf
Price band: affordable
Availability: common
Ageing: worthwhile
Forgiving to brew: 3 of 5
L-theanine: none

Made by: harvesting, then sorting, then sun drying.

Caffeine

Clove is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	2 g	95 to 100 °C	5 min, 7 min
Cold brew, 250 ml	2 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
evening
cold_weather
after_meal
after_dinner

Pairs with pastry and dessert. Milk: yes. Iced: no. Sweetener: yes. Good for beginners: no.

Tasting words explained

clove