Tian cha

Rubus chingii var. suavissimus

infusion

Leaves of a bramble, dried into a naturally sweet tea, with no added sugar.

Origin

Guangxi (southern China)

Season (United States)

all year round

Preparation

One teaspoon of dried leaves per cup, five to ten minutes in barely simmering water; the infusion is strained and drunk.

Did you know?

Its sweetness comes from rubusoside, a molecule more than a hundred times sweeter than sugar.