How to Brew Chaparral

Strongly bitter and resinous with a pungent, piney character.

Catalogued origin is North America, native to the Sonoran, Mojave and Chihuahuan deserts of the southwestern US and Mexico.

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

How to Brew Chaparral

1. Measure 2g of Chaparral into your cup or teapot per 250 ml of water.
2. Heat fresh, filtered water to 100 C.
3. Pour the water over the Chaparral and steep for 5-7 minutes.
4. Strain and serve.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.

Tasting Notes

A Bold, Resinous Herb From The Desert.

• Sweetness: Barely Present
• Floral: None, Pure Desert
• Herbal: Deep And Resinous
• Body: Full And Robust
• Bitterness: Bold And Present
• Finish: Dry And Piney