Ingredients Very finely ground dandelion root (Taraxacum officinale), lightly roasted, and some roasted barley malt (not more than 12%). The dandelion combines well with roasted malt and reduces the bitterness of the drink. Dandelion fines are difficult to handle and the roasted malt acts as a free flowing agent in the tea bagging process. There are 3.6 to 3.8g of the blend per sachet. Is made from roasted organic dandelion roots. Dandelion coffee helps combat liver problems, kidney problems and digestion problems. Dandelion is a mild natural laxative, a constipation remedy, a blood purifier, and an ideal diuretic due to its richness in minerals (it contains potassium, calcium, sodium, selenium, also phosphorous, iron, nickel, cobalt, tin, copper and zinc). Sachets: One sachet per cup, use preheated cup, pour boiling water, cover, infuse 5–10 minutes, squeeze sachet with teaspoon and stir. Granules: One teaspoon loose granules per cup, or 15 grams per litre, infuse 5–10 minutes or simmer one minute. For a latte a stronger brew may be necessary.
