The dried lemongrass looks a bit like dried bacon, celery and wood shavings, but it had a surprisingly strong lemongrass smell. It was stronger than fresh lemongrass, so I was excited.
I used boiling water and let the tisane steep for ten minutes, I know traditionally one would let it steep longer, but I was getting impatient as the aroma started to fill the room.
I found that it brews up quite nicely. If I was going to make it again I’d probably let it steep for around twenty minutes. Overall I was really surprised with this, it tasted very similar to a Tom Yum Goong, but from my understanding most Thai broths use the softer inner stalks and the tougher outer layers are used to make tea. Regardless I found this very delicious and it had a slight spicy edge to it and a sinus clearing aroma.
(Images at http://rah-tea.blogspot.com/2014/10/chaidims-pure-organic-lemongrass-tea.html)
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