Across Europe, this dark, robust tea is commonly known as Dandelion Coffee. The name reflects its preparation and appearance: the root is roasted and brewed to produce a deep, strong cup sometimes served in place of coffee. During periods of coffee shortage, including the Second World War when imports were rationed, it was used alongside other roasted roots and grains as a substitute.
Despite the name, Dandelion Coffee contains no caffeine. In the cup, it yields a dark brown infusion with a pronounced roasted aroma. The taste is firmly bitter, with notes of char and toasted grain, and a dry, weighty mouthfeel that defines its character. If you enjoy dark, unsweetened coffee, this preparation offers a comparable experience.
