At Kanchanjangha Tea Estate, we have a long tradition of cultivating lemongrass. Our tea garden is abundant with lemongrass, often planted along its borders.
To produce our bulk lemongrass, we start by harvesting fresh stalks and thoroughly rinsing them to remove any impurities. After trimming the tops and roots, we cut the stalks into smaller pieces. These pieces are then dried using one of three methods: air drying in a well-ventilated area, oven drying at a low temperature, or dehydrating at 95-115°F (35-46°C). Once fully dried, the lemongrass is stored in airtight containers in a cool, dark place to preserve its flavor and aroma. This careful process ensures that the lemongrass retains its essential oils, making it perfect for tea.