Moringa Tea: What It Tastes Like and How to Brew It

In short: moringa tea is a caffeine-free herbal infusion made from the dried leaves of the moringa tree (Moringa oleifera), grown across India, Africa and the Pacific. It tastes mild and green, somewhere between spinach water and a light green tea, with a faint sweetness and a soft, earthy finish. Steep 1 heaped teaspoon (about 2 g) of whole leaf in 250 ml of water at 90°C for 4-5 minutes. It is pleasant hot with lemon, excellent iced through a Kiwi summer, and easy to blend with ginger, mint or lemongrass.

Moringa shows up in New Zealand mostly as a powder in smoothie recipes. The loose dried leaf is a different experience: lighter, cleaner and much more drinkable on its own. Here is what to expect from the cup and how to get the best out of it.

What does moringa tea taste like?

Open a bag of dried moringa and the smell is grassy and green, a bit like dried nettle or sun-warmed hay. Brewed, the liquor is a clear pale green to light amber, depending on the steep. The flavour is gentle: fresh greens up front, a hint of natural sweetness in the middle, and a mild earthy, slightly peppery note at the end, a reminder that moringa belongs to the same broad plant group as horseradish and rocket.

There is no bitterness if you keep the water off the boil, and no astringency at all, because moringa has none of the tannins of true tea. People who find green tea too sharp usually get on well with it. Over-steeped or boiled, it turns flat and cabbage-like, so the timer matters more than the dose.

Moringa vs green tea vs matcha

Moringa is often sold alongside green tea and matcha because of its colour, but it behaves differently in the cup.

If you like the ritual of a whisked green drink but want to skip the caffeine after lunch, moringa powder can be whisked like matcha, though the flavour is leafier and less rich. The loose leaf is the better choice for a straightforward pot of tea. See our matcha range if the whisked version appeals.

How to brew moringa tea

1. Measure. 1 heaped teaspoon (2 g) of Pure Moringa Leaf per 250 ml cup. For a 1 litre pot, 8 g.
2. Heat the water to 90°C. Boil the jug, then wait about a minute. Boiling water flattens the sweetness.
3. Steep 4-5 minutes with a lid or saucer on the cup to keep the aroma in.
4. Strain and taste. Add a squeeze of lemon if you like; the acidity lifts the green notes and turns the liquor a brighter colour.
5. Re-steep once. The second infusion is softer; give it 6 minutes.

Moringa leaf is light and bulky, so measure by spoon rather than by eye. A proper infuser basket or a teapot with a built-in strainer works better than a small ball infuser, which packs the leaves too tightly.

Iced moringa for summer

From December to February this is the way most people will want to drink it. Two methods:

• Cold brew: 10 g of leaf in 1 litre of cold water, 6-8 hours in the fridge, then strain. The result is sweet, smooth and completely free of any cooked-greens flavour. Keeps for three days.
• Flash chill: brew double strength (4 g per 250 ml) for 5 minutes and pour straight over a full glass of ice. Add lemon, a few mint leaves or a slice of cucumber.

For a pink, tangy summer jug, cold-brew moringa together with a hibiscus and ginger blend such as Ginger Treasure, half and half. The hibiscus gives colour and sharpness, the moringa rounds it out.

Blends and pairings that work

On its own, moringa is subtle, which makes it an easy partner. Good combinations from our herbal tea range and the herbs and spices shelf:

• Moringa and lemongrass: equal parts, hot or iced. Bright, citrusy and very summery.
• Moringa and peppermint: two parts moringa to one part mint for a cooling evening cup.
• Moringa and fresh ginger: two or three slices of root in the pot, 5 minutes. Warming for a cool Wellington evening.
• Moringa latte: brew 4 g in 100 ml, top with 150 ml of hot frothed oat or dairy milk and a little honey. A caffeine-free take on the green latte.

In the kitchen, cooled moringa tea can replace water in a rice or quinoa pot, and the dried leaves themselves can be crumbled into soups and omelettes like a mild herb.

Buying and storing moringa leaf

Look for whole or lightly broken leaves with a bright, even green colour. Dull olive or brown leaves have been dried too hot or stored too long and will taste hay-like. The leaf is sensitive to light, so keep it in an opaque, airtight tin away from the stove, and use it within about eight months of opening. Our Pure Moringa Leaf is the single-ingredient leaf with nothing added, so the flavour in the cup is entirely yours to shape.

Frequently asked questions

Does moringa tea have caffeine?

No. Moringa is not related to the tea plant and contains no caffeine, so it suits the evening and anyone cutting back.

Can I drink moringa tea every day?

It is a mild herbal infusion that many people drink daily, like rooibos or peppermint. As with any herb, variety is a good idea, and anyone with specific dietary questions should ask a health professional.

Why does my moringa tea taste like cabbage?

The water was boiling or the steep went too long. Drop to 90°C and 4-5 minutes, and try a squeeze of lemon to brighten it.

Is moringa leaf the same as moringa powder?

Same plant, different form. The powder is the leaf ground fine and is used in smoothies or whisked drinks. The loose leaf is steeped and strained like tea and gives a cleaner, lighter cup.

How much moringa tea should I use for a pot?

About 8 g (4 heaped teaspoons) for a 1 litre pot at 90°C for 5 minutes. For cold brew, 10 g per litre overnight in the fridge.