How to Brew Holy Basil

Warm, spicy and green/herbaceous with a sweet, floral-honey note.

Catalogued origin is India, where it is considered a sacred herb; also widely used in Thai cooking.

Here is how to brew Holy Basil for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Holy Basil

1. Measure 2g of Holy Basil into your cup or teapot per 250 ml of water.
2. Heat fresh, filtered water to 100 C.
3. Pour the water over the Holy Basil and steep for 5-7 minutes.
4. Strain and serve.
5. It re-brews 1-2 times, so you can steep a second cup from the same Holy Basil.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• In the kitchen: In Thailand it is used for its spiciness ("hot basil") in dishes such as gai pad krapow (chicken with holy basil), distinct from sweet Thai basil.

Tasting Notes

Shade-Dried Whole Leaf Keeps Volatile Oils

• Sweetness: Warm Clove Honey
• Floral: Soft Linalool Bloom
• Herbal: Earthy And Aromatic
• Body: Delicate And Silky
• Smoothness: No Harsh Bitterness
• Finish: Minty Peppery Finish