Tea Stock for Soup

Ruwasey's Ceylon Afterglow is the perfect tea to brew your own stock. This black tea offers a great flavour that works well with vegetables or meats. 

Truthfully, making soup with tea isn't anything new. The broth recipe below is a personal favourite that's normally used as a base for Asian soups we make loaded with lemongrass and coriander


  • 1/4 cup Ruwasey Ceylon Afterglow tea leaves 
  • Sliced ginger
  •  Soy sauce
  •  Black pepper


  1. Drop some sliced ginger into 6 cups water, bring to boil, then turn off the heat.
  2. Let rest for a few minutes, then stir in 1/4 cup Ruwasey Ceylon Afterglow tea leaves
  3. Steep for 5 or 10 minutes, then strain. Season with soy sauce if you like, and add some black pepper