Do you feel like you need a detox? If the answer is yes, our Roogenic Super Detox Tea might be the perfect solution for you. Whether you have had one too many glasses of wine, feeling bloated after a big meal, or just looking to reclaim a healthier version of yourself, our tea blend helps to support the natural cleansing process in the body and aid gut health.
Add 1 large teaspoon to 500ml of boiling water, allow to brew for 10-15 minutes.
Drink tea hot or set aside to chill.
The tea leaves can be re-brewed up to 3 times.
Our Famous Roogenic Iced Tea Recipe
Remove the Basic Brew from the fridge.
Add 1-2 teaspoons of fresh lemon juice per cup, according to taste.
Add 1-2 teaspoons of honey per cup, according to taste. We use our Roogenic Australian Honey & Lemon Myrtle.
1 teaspoon of tea per 500ml of water will make 2 cups of tea, so you will need double the amount of lemon juice and honey for a full brew.
Australian Bush plants are amazing in the kitchen!
For other great recipes and tips click on the Recipes tab.
Many of us are living an overindulgent lifestyle, whether we are working hard and feeling stressed, having one too many glasses of wine or feeling bloated after a big meal, the Roogenic Super Detox Tea is the effortless way to restore balance in your life and reclaim the best version of yourself.
The antiseptic (anti -bacterial) properties of this blend can assist in maintaining the balance between bad bacteria and good bacteria (probiotics) in our digestive system. Helping you to restore balance in your body and life. In doing so the tea accommodates and supports the different processes accruing in the body during detoxification – so you feel great throughout the cleansing process.
Delicious as a hot tea, or an iced tea, the Roogenic Super Detox is the perfect replacement for your water intake, and it is the straightforward way to restore balance.
At Roogenic we do take huge pride in sustainably sourcing our organic superfoods across Australia, ensuring we support and nurture Indigenous communities.
The Australian native plants in this blend have traditionally been used to:
Support healthy digestion
Support the immune system
Support the natural cleansing process in the body
This amazing Australian bush plant is loaded with antioxidants and is high in citral, which has anti-inflammatory and immune boosting properties and the ability to combat bacteria, viruses and fungi.
Ginger’s warming, digestion stimulating feeling comes from gingerole, which is also acts as an anti-inflammatory agent in the body.
Famed for its digestion soothing effect, mint also has one of the highest concentrations of a range of antioxidants, essential for maintaining wellbeing.
Loaded with antioxidants, vitamins and minerals, which are essential for fighting free radicals, the anthocyannins in hibiscus work to support liver function to help cleanse the body.
The magnificent deep magenta colour from beetroot proves that this is a powerfood. Full of fibre to assist the liver in cleansing the body, beetroot is oxygenating and improves circulation. The immune system and collagen production for skin health is improved by high vitamin C levels.
Our versatile Super Detox tea can add a flavoursome twist to your savoury dishes.
Try sprinkling some over fish, before baking, steaming or frying.
Delight in the subtle citrus flavours from Lemon Myrtle and the beautiful pink colour from Beetroot!
Detox Tea Cookies
170g unsalted butter, at room temperature
¾ cup caster sugar
¼ cup brown sugar, packed
1 large egg, at room temperature
2 ¼ cups plain flour
¼ cup molasses (not blackstrap)
2 tablespoons Roogenic Detox Tea, crushed
1 teaspoon baking soda
½ teaspoon salt
250g dark chocolate
Preheat fan forced oven to 180°C. Line a large baking sheet with parchment paper and set aside.
In a large bowl, cream butter and sugars until light and fluffy. Add the egg; beat well. Stir in molasses and vanilla; mix well.
In a medium sized mixing bowl combine flour, Roogenic Detox Tea, baking soda, and salt; mix well to combine. Gradually add dry mixture to wet mixture; and stir until just combined.
Place cookie dough between two sheets of baking paper and gradually roll out until the dough is approximately 1-2cm thick. Using a knife, cut the dough into rectangles and slice the top two corners of the dough off to make it shape of a tea bag. To finish, use a straw to poke a circle in the top centre of the cookie, then place dough on the baking tray, leaving 5cm of space between each cookie.
Bake for 13-15 minutes or until cookies spring back when lightly touched. Allow cookies to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Once cool, melt chocolate per packet instruction and dip one third of the cookies into the melted chocolate, place back on the baking tray with the parchment paper. Once all cookies have been covered place in the fridge to set.