Ginkgo Leaf
Ginkgo is one of the oldest tree species on earth, and its fan-shaped leaves have been steeped as tea across East Asia for centuries. The flavor is mild, faintly grassy, and easy to live with.
What It Is
The ginkgo tree predates most other trees alive today, which makes it a strange and quietly remarkable thing to have sitting in your kitchen. The leaves dried here are the same fan-shaped leaves you might recognize from a street tree, just ready for the pot.
In traditional East Asian herbal practice, ginkgo leaf tea was a common daily drink, taken the way many of us reach for green tea. It has a gentle, slightly vegetal flavor with very little bitterness, which makes it approachable for people who find most herbal teas too sharp or medicinal.
What To Do
Steep one teaspoon of dried leaf in eight ounces of hot water, around 200 degrees, for five to ten minutes. Strain well. The flavor is subtle enough to blend with other herbs; it pairs naturally with green tea, lemon peel, or ginger. Start light and adjust to your taste.
Store dried ginkgo leaf in a sealed container away from light and heat, and it will keep well for a year or more. If you want a stronger cup, use more leaf rather than steeping longer, since extended steeping can bring out a slightly bitter edge.
