Licorice Root Tea — Glycyrrhiza glabra Dried Cut Root, Loose Herbal Infusion, Naturally Sweet Anise-Like Flavor, Caffeine-Free, 100 Gram

Product Specifications

Plant & Origin

Glycyrrhiza glabra is a perennial herbaceous plant in the Fabaceae (legume) family, growing 1–1.5 meters tall with pinnate leaves and small purple-to-pale-blue flowers. The plant is native to the Mediterranean basin and Central Asia, and has been cultivated for at least 4,000 years — records of its use as a flavoring and botanical ingredient appear in ancient Egyptian, Greek, Roman, and Chinese sources.

The root is the part used for tea. It contains glycyrrhizin, a triterpenoid saponin compound responsible for the characteristic sweetness — glycyrrhizin is estimated to be 30–150 times sweeter than sucrose by weight, which explains why licorice root tea requires no added sweetener. In Chinese botanical tradition, licorice root is known as Gan Cao (甘草, literally “sweet herb”) and is one of the most widely referenced plants in classical Chinese dietary and culinary texts. In Vietnamese, it is called Rễ Cam Thảo.

Cultural & Culinary Background

Licorice root has one of the longest documented histories of any botanical flavoring ingredient. Ancient Egyptians included it in tomb provisions; Greek physicians wrote about it as a culinary herb; Roman soldiers carried it on campaigns as a thirst-quenching chew. In medieval Europe, it was cultivated by monks and used to flavor ales, cordials, and confections.

In traditional Chinese culinary culture, Gan Cao is used as a flavoring and sweetening agent in broths, herbal teas, and preserved foods. It is a common ingredient in Chinese herbal tea blends (liang cha, 涼茶) — traditionally enjoyed as a refreshing, naturally sweet beverage in tea shops across Guangdong and Hong Kong. In the Middle East, licorice root is traditionally chewed or brewed as a simple infusion. In Italy and France, it is the base flavoring for classic confectionery and liqueurs such as sambuca and pastis.

• One of the oldest documented botanical flavoring ingredients — used for at least 4,000 years
• Known as Gan Cao (Chinese), Rễ Cam Thảo (Vietnamese), Réglisse (French), Orozuz (Spanish)
• Naturally sweet without added sugar — glycyrrhizin provides the sweetness
• Caffeine-free — suitable for evenings and caffeine-sensitive drinkers
• Excellent blending base — the natural sweetness rounds and softens other herbal teas

How to Brew — Hot Infusion

1. Measure: Use 2–3 grams (about 1 teaspoon) of dried root pieces per 240–300 ml of water. Licorice root is potent — start with less and adjust upward.
2. Heat water: Bring water to a full boil (100°C / 212°F). Root material benefits from hotter water than delicate leaf teas.
3. Steep: Place root pieces in a strainer or infuser. Pour boiling water over and steep covered for 10–15 minutes for full flavor extraction.
4. Strain & serve: Remove root pieces and pour into cup. No sweetener needed. A squeeze of lemon or a slice of ginger can add brightness.
5. Blending tip: Add a small amount (0.5–1g) to other herbal teas as a natural sweetener and flavor enhancer.

How to Brew — Cold Brew

1. Measure: Use 3–4 grams of dried root pieces per 500 ml of cold filtered water.
2. Combine: Place root pieces in a jar or pitcher with cold water.
3. Steep: Refrigerate for 8–12 hours (overnight). Cold extraction draws out the sweetness more slowly for a smoother, less intense result.
4. Strain & serve: Remove root pieces and serve over ice. Naturally sweet — no sweetener needed. Add a slice of lemon or a sprig of mint for a refreshing variation.

Culinary Applications & Blend Ideas

• Solo infusion: Brewed alone, the naturally sweet anise-like flavor is distinctive and requires no additions.
• As a blending sweetener: Add a small piece (0.5–1g) to peppermint, chamomile, or ginger teas to add natural sweetness without sugar.
• With peppermint: A classic pairing — cool mint and sweet anise complement each other cleanly.
• With ginger: Ginger’s warmth and spice balance the sweetness for a more complex cup.
• With chamomile: A gentle, sweet, floral blend — licorice rounds chamomile’s mild bitterness.
• With cinnamon: Adds warm spice depth to the sweet anise base — a popular winter blend.
• In liang cha blends: Use as a sweetening component in Chinese-style herbal tea blends alongside chrysanthemum, honeysuckle, or other mild botanicals.

Frequently Asked Questions

What is the difference between licorice root and anise?

Licorice root (Glycyrrhiza glabra) and anise (Pimpinella anisum) are completely different plants from different families, but both contain anethole — the compound responsible for the anise-like flavor. Licorice root is a legume root with a deeper, earthier sweetness; anise is a seed from the carrot family with a sharper, more aromatic profile.

Why is licorice root tea naturally sweet?

The sweetness comes from glycyrrhizin, a naturally occurring triterpenoid saponin compound in the root, estimated to be 30–150 times sweeter than sucrose by weight. No added sugar is needed.

Is this the same as licorice candy?

No. Licorice candy is a confection made with sugar, flour, and often anise oil or licorice extract. This product is plain dried licorice root — no sugar, no additives, no candy ingredients.

How many cups does 100 grams yield?

At 2–3 grams per cup, 100 grams yields approximately 33–50 cups. Because licorice root is used in smaller quantities due to its pronounced sweetness, a 100g pack lasts a long time.

Can I use licorice root to sweeten other herbal teas?

Yes. A small piece (0.5–1g) added to other herbal teas acts as a natural sweetener and flavor enhancer. It works particularly well with peppermint, chamomile, ginger, and cinnamon blends.

What does licorice root tea taste like?

The flavor is naturally sweet, anise-like, and deeply earthy — similar in character to black licorice candy but more subtle, complex, and less sugary. The sweetness is pronounced and lingers on the palate.

What is Gan Cao and is it the same plant?

Yes. Gan Cao (甘草) is the Chinese name for Glycyrrhiza glabra and related species — literally meaning “sweet herb.” It is traditionally enjoyed as a flavoring and sweetening agent in teas, broths, and preserved foods.

Storage & Quality Assurance

• Store in a cool, dry place away from direct sunlight, heat, and moisture.
• Keep sealed between uses to preserve aroma and prevent humidity absorption.
• Best consumed within 12 months of opening; shelf life is 24 months sealed from production date.
• Do not store near strong-smelling spices or foods — dried root can absorb surrounding odors.
• This product contains no additives, preservatives, or artificial ingredients — cut-and-sifted dried root only.