H-US-037
Roasted Dandelion Root
Roasted root tisane, from Midwest, USA.
Herbal tisanes
Roasted Dandelion Root is strongest on body, aroma intensity and toasty. Typical tasting words: coffee, roasted, dark chocolate, damp earth. Gained popularity across Europe and North America during the nineteenth century as an accessible, caffeine-free coffee substitute. Widely consumed in western herbalism as a robust, dark morning alternative to brewed coffee.
Also known as Dandelion coffee and Taraxacum officinale.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Midwest, USA
- Plant
- Taraxacum officinale roots
- Harvest
- Autumn
- Elevation
- low
- Oxidation
- to %
- Roast
- medium-dark
- Leaf
- cut
- Price band
- affordable
- Availability
- common
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- none
Made by: harvesting, then washing, then chopping, then drying, then roasting.
Caffeine
Roasted Dandelion Root 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 | 3.5 g | 95 to 100 °C | 7 min, 10 min |
| Cold brew, 250 ml | 3.8 g | Fridge | 8 to 16 hours |
Up to 2 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- breakfast
- morning
- cold_weather
Pairs with breakfast_dishes, pastry and chocolate. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.
Tasting words explained
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More: all herbal tisanes teas, or filter the whole drawer.