How to Brew a Cup of Rhodiola Tea

Rhodiola Rosea

People in the high mountain areas of Central Asia and circumpolar regions have been making tea from Rhodiola rosea roots for many hundred years.  Used throughout the past 4 millennia primarily for its stimulating properties, modern research has shown it to also have many beneficial adaptogenic effects.

There are many ways of brewing medicinal tea, and Rhodiola rosea is no exception.  However, to obtain the highest quality in terms of effect as well as enjoyment, one must start with pure, organic, hand-processed, rapdily dried roots.  By purchasing our  Alaskan Rhodiola tea, you will be assured of this important first step. Within 2 weeks of harvest, the root is washed, hand-sliced, and dried at an optimum temperature to minimize rosavin degradation.   The sliced dried root is then bagged and kept in cool, dry storage. This is to further minimize the effects of oxidation – which actually turns root to a pinkish red color – and to contain its rose-like bouquet. 

It is simple to prepare a great cup of Rhodiola rosea tea.  The trick is knowing how much to use and how long to let it steep, as the strength of the tea is an individual preference.  However, it is important to note that this is not a quick morning instant brew. To get as much of the beneficial ingredients, it takes time for the rosavins and salidrosides so dissolve into the water along with the other ingredients that impart the rose-like bouquet and color. However, the longer it steeps, the “earthier” the taste, so you have to decide for yourself.  Steep it for a couple hours?  Overnight?  Somewhere in between?

Here is a good starting point:

Use 5 grams of rhodiola root (about one tablespoon of flakes) per desired cup.  For a more robust tea, you can grind it down even more but the tea will not be as clear due to the sediment.  But it will be more potent! Pour in the corresponding amount of boiling water. Most people like it steeped at least 2 hours, and you can increase or decrease the strength by altering the steeping time.  A convenient way is to steep it overnight so that it is ready in the morning.  Make enough for the entire week. 

You will notice that the color deepens from a pale pinkish-amber to a deeper reddish color over time, and the taste becomes increasingly “earthy”. You may also want to experiment by adding in sweeteners such as honey or birch syrup.  However you want to enjoy it, just remember that drinking it late in the afternoon or evening may keep you awake at night.