Key takeaways

• Lemongrass is a tropical grass with a lemony aroma from citral.
• It is a key flavour in Sri Lankan and Southeast Asian cooking.
• Hakgala blends Chunmee-style Ceylon green tea with dried lemongrass.
• It is excellent iced with lime, or hot with ginger.
• It suits spas, hotels and Asian restaurants.

Introduction

Lemongrass has one of the freshest aromas in the plant world: bright and lemony, with a soft, grassy, slightly gingery note. It is a familiar flavour in the kitchens of Sri Lanka, Thailand, Vietnam, Indonesia and Malaysia, where it perfumes curries, soups and drinks. Combined with green tea, it creates a light, zesty, refreshing cup that is lovely hot and even better iced.

Lemongrass grows easily in Sri Lanka’s warm, humid climate, and the island is known for its lemongrass relatives too: Sri Lanka has long been an important producer of citronella, a close cousin of culinary lemongrass. So a lemongrass green tea from Sri Lanka brings together two of the island’s green treasures: tea and fragrant grasses.

Hakgala, the Ceylon tea brand of Raiden (Pvt) Ltd, blends Ceylon green tea from Raiden’s own plantations with dried lemongrass in its Lemongrass Green Tea. It is produced under local and international certifications, and Dsigngo Marketing manages the brand worldwide.

This article explains what lemongrass is, its role in Sri Lankan and Asian food and drink, why it pairs so well with green tea, how Hakgala makes its blend, how to brew it, recipes and pairings, and how hotels, spas, cafés and retailers can use it.

What is lemongrass?

Lemongrass (Cymbopogon citratus) is a tall, tropical grass with long, slender leaves and thick, pale stalks. It grows in clumps up to a metre or more high and thrives in warm, wet climates. Its leaves and stalks contain aromatic oils, especially citral, the compound that also gives lemons their scent. That is why lemongrass smells and tastes of lemon, even though it is not related to citrus.

Lemongrass and citronella

Lemongrass belongs to a group of fragrant grasses (Cymbopogon) that includes citronella (Cymbopogon nardus). Citronella is grown in Sri Lanka mainly for its essential oil, which is used in perfumes, soaps and insect repellents. Culinary lemongrass is the variety used in cooking and tea, with a sweeter, fresher lemon flavour.

Lemongrass in Sri Lankan and Asian cooking

In Sri Lanka, lemongrass (known in Sinhala as sera) is a key ingredient in many curries, especially chicken, fish and meat curries, where a bruised stalk is simmered in the sauce. It is also used in soups and sometimes in herbal drinks.

Across Southeast Asia, lemongrass is essential:

• Thailand: tom yum and tom kha soups, green curry paste and lemongrass drinks.
• Vietnam: grilled lemongrass chicken and pork, and lemongrass with chilli.
• Indonesia and Malaysia: rendang, laksa and many spice pastes.
• The Caribbean and Africa: “fever grass” or lemongrass tea is a traditional hot drink.

Because people around the world already know and love its flavour, lemongrass is a natural partner for tea.

The science of lemongrass's aroma

Lemongrass gets its lemony scent mainly from citral, a natural aromatic compound that is also found in lemon peel, lemon myrtle and lemon verbena. Citral gives a bright, fresh, sharp citrus note. Lemongrass also contains smaller amounts of other aromatic compounds that add grassy, floral and slightly sweet notes, which is why it smells softer and rounder than lemon itself.

Like all aromatic oils, these compounds are volatile: they evaporate easily when exposed to heat and air. That is why lemongrass is best brewed below boiling, why dried lemongrass should be stored airtight, and why fresh lemongrass is bruised before cooking, to release its oils.

How to prepare fresh lemongrass

If you want to add fresh lemongrass to your tea or cooking:

1. Choose firm, pale stalks with a fresh lemon scent.
2. Trim the root end and the dry, grassy top.
3. Peel away the tough outer layers.
4. Bruise the stalk with the back of a knife to release its oils.
5. Slice or tie it: slice finely for pastes and salads, or tie a bruised stalk in a knot for soups, curries and teas, so it can be removed easily.

A bruised stalk of fresh lemongrass in a pot of Hakgala Lemongrass Green Tea makes an extra-fragrant cup.

Why lemongrass suits green tea

• Freshness: lemongrass’s bright citrus note lifts green tea’s fresh, grassy character.
• Lightness: both are light and clean, so neither overpowers the other.
• Natural sweetness: lemongrass tastes slightly sweet, softening green tea’s astringency.
• Refreshing finish: the combination is especially refreshing iced.

Ceylon green tea, with its slightly fuller body, gives lemongrass green tea a satisfying depth (see Ceylon Green Tea: How It Is Made and Brewed).

How Hakgala makes Lemongrass Green Tea

Hakgala Lemongrass Green Tea combines Chunmee-style Ceylon green tea from Raiden’s own plantations with dried, cut lemongrass. The ingredients are blended evenly, tasted hot and iced to check the balance, and sealed in Sri Lanka to protect the lemongrass’s fresh, volatile aroma.

How Hakgala Lemongrass Green Tea tastes

How to brew lemongrass green tea

Hot

1. Heat fresh water to 75–80°C.
2. Use 2–2.5 grams of tea or one tea bag per 250ml cup. Lemongrass pieces are light, so use a slightly heaped teaspoon.
3. Brew for 3 minutes.
4. Enjoy it plain, or with a little honey.

Iced

Brew double-strength tea at 80°C for 3 minutes, sweeten lightly with honey, cool and pour over ice with lime slices and a lemongrass stalk to stir.

Cold brew

Steep 10 grams of tea in a litre of cold water in the fridge for 6–8 hours. Cold-brewed lemongrass green tea is very smooth and fragrant.

With ginger

Add two thin slices of fresh ginger to the pot for a warming, zesty variation, a favourite in Sri Lanka on rainy days.

Four lemongrass tea recipes

Lemongrass and honey iced tea

Cold-brew lemongrass green tea overnight. Stir in a little honey and lime juice, and serve over ice with mint.

Lemongrass tea cooler

Mix cold lemongrass green tea with coconut water, a squeeze of lime and ice. A refreshing tropical drink for hot afternoons.

Lemongrass ginger tea

Simmer a few slices of ginger in water for 5 minutes, let it cool to about 80°C, then use it to brew lemongrass green tea. Sweeten with honey or kithul treacle.

Lemongrass tea poached chicken

Poach chicken breasts gently in lightly salted lemongrass green tea with a slice of ginger and a few peppercorns, then slice for salads or rice bowls.

What to eat with lemongrass green tea

• Southeast Asian food: Thai salads, spring rolls, satay and noodle dishes.
• Sri Lankan dishes: fish curry, chicken curry and seafood, where lemongrass echoes the spices.
• Seafood: grilled prawns, fish and calamari.
• Light meals: salads, rice bowls and vegetable dishes.
• Fruit and desserts: mango, pineapple, coconut desserts and lime tarts.

Lemongrass tea in spas and wellness settings

Lemongrass has a clean, calming fragrance that is popular in spas, where it is used in oils, candles and soaps. A cup of lemongrass green tea fits naturally into a spa or wellness setting: as a welcome drink, after a treatment or in a relaxation lounge. Iced lemongrass tea is also refreshing after exercise or a sauna. As with all Hakgala teas, it is enjoyed for its taste and aroma; Hakgala makes no medical claims.

Lemongrass around the world

• Sri Lanka: sera in curries and soups; lemongrass and ginger drinks on rainy days.
• Thailand and Vietnam: lemongrass in soups, grills and herbal drinks.
• The Caribbean: “fever grass” tea, a traditional hot drink.
• West Africa and Brazil: lemongrass tea (capim-santo in Brazil) as a calming evening drink.
• Europe and North America: lemongrass in herbal and green tea blends.

Growing lemongrass at home

Lemongrass is easy to grow in Sri Lanka’s climate, and in warm places around the world:

• Start from a stalk. Place a fresh stalk with its base intact in a glass of water; roots will appear in a week or two.
• Plant it in sun. Lemongrass loves full sun, warmth and regular watering, especially in dry spells.
• Give it space. A clump can grow a metre wide, so allow room or use a large pot.
• Harvest from the outside. Cut the outer stalks at the base, leaving the inner shoots to keep growing. Leaves can be dried in the shade for homemade tea blends.

A Sri Lankan lemongrass recipe: simple chicken curry

1. Fry sliced onion, garlic, ginger, curry leaves, a pandan leaf and a bruised lemongrass stalk in oil until fragrant.
2. Add chicken pieces with roasted curry powder, chilli powder, turmeric and salt, and stir well.
3. Add water and simmer until the chicken is tender, then stir in thick coconut milk.
4. Remove the lemongrass stalk and serve with rice, and a cup of Hakgala Lemongrass Green Tea afterwards to refresh the palate.

Lemongrass tea on the menu

How to judge a good lemongrass green tea

1. Fresh citrus aroma: bright and lemony, not dusty or flat.
2. Balance: you should taste both green tea and lemongrass.
3. Visible lemongrass: pale, fragrant pieces.
4. Pale, clear liquor: golden-green, not brown.
5. Clean finish: refreshing, not bitter.

Lemongrass, ginger and other partners

Lemongrass works beautifully with other flavours, and Hakgala Lemongrass Green Tea is a good base for experiments:

Pandan (known in Sinhala as rampe) is especially interesting: it is used with lemongrass in many Sri Lankan curries, and a small piece in the teapot gives a sweet, fragrant twist.

Lemongrass green tea through the seasons

In Sri Lanka’s hot months, iced lemongrass green tea with lime is one of the most refreshing drinks you can make. During the monsoon rains, a hot cup with ginger and honey is warming and comforting. In cooler climates, lemongrass tea brings a taste of the tropics all year round. Hotels and cafés can rotate it through the seasons: iced coolers in summer, warming ginger blends in the rainy season and a light after-dinner cup in the evenings. Because its flavour is familiar from Asian cooking, guests who rarely drink green tea often enjoy lemongrass green tea as a first step into the category.

Loose tea or tea bags?

Caffeine and wellbeing

Lemongrass green tea contains caffeine from the green tea. Lemongrass itself is caffeine-free. Hakgala makes no medical claims for its teas.

Lemongrass Green Tea compared with other Hakgala teas

How to store lemongrass green tea

Lemongrass’s aroma fades with time and exposure. Store the blend in an airtight container, away from light, heat, moisture and other teas, and use opened packs within a few months.

Lemongrass Green Tea for businesses

Raiden (Pvt) Ltd supplies Hakgala Lemongrass Green Tea and private label versions, and Dsigngo Marketing designs the packaging and menu materials. The Ceylon Tea Import and Export guide explains how we work with overseas buyers.

An example in practice

The following example is illustrative and does not describe a real client.

An Ayurveda-inspired wellness resort near Kandy wants a signature welcome drink that reflects Sri Lanka’s gardens and spice heritage.

Dsigngo Marketing proposes an iced Hakgala Lemongrass Green Tea with a slice of ginger and a squeeze of lime, served in a coconut-shell cup. Guests love its fresh aroma, and the resort also offers it hot in the relaxation lounge. Dsigngo designs a welcome card and a gift pack for the resort shop, and Raiden supplies the blend in catering packs.

Frequently asked questions

What does lemongrass green tea taste like?

Light green tea with a fresh, lemony, slightly grassy and sweet citrus flavour.

Is lemongrass related to lemons?

No. Lemongrass is a tropical grass. It tastes of lemon because it contains citral, the same aromatic compound found in lemons.

Does lemongrass green tea contain caffeine?

Yes, from the green tea. Lemongrass is caffeine-free.

Can I drink it iced?

Yes. It makes a refreshing iced tea, especially with lime and a little honey.

Is lemongrass grown in Sri Lanka?

Yes. Lemongrass grows widely in Sri Lanka and is used in curries and drinks. Sri Lanka is also known for citronella, a related grass grown for its oil.

Can I add ginger?

Yes. Ginger and lemongrass are a classic combination, warming and zesty.

Why is my lemongrass tea bitter?

The water was probably too hot or the tea brewed too long. Use water at 75–80°C and brew for about three minutes.

Can I use lemongrass green tea in cooking?

Yes. Use it to poach chicken or fish, to cook rice, or as a base for light broths and dressings.

What is pandan, and does it go with lemongrass tea?

Pandan is a fragrant leaf used in Sri Lankan and Southeast Asian cooking. A small piece in the pot adds a sweet, vanilla-like aroma that pairs well with lemongrass.

How should I store it?

In an airtight container away from light, heat, moisture and other teas.

Conclusion

Lemongrass green tea is bright, zesty and refreshing: fresh green tea lifted by the lemony aroma of a tropical grass loved across Asia and beyond. It is perfect hot on a rainy day, iced on a hot afternoon, and at home in spas, hotels and Asian restaurants.

Hakgala Lemongrass Green Tea combines Ceylon green tea from Raiden’s own plantations with dried lemongrass, produced under local and international certifications and presented by Dsigngo Marketing for homes, spas, hotels and importers.

Looking for a fresh, citrusy tea for your spa, hotel or shop? Contact Dsigngo Marketing for samples and product details.

Ask about Hakgala Lemongrass Green Tea

Related reading

• English Breakfast Tea: History, Flavour and the Hakgala Ceylon Blend
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• Spiced Masala Tea: Ceylon Tea with Sri Lankan Spices, and How to Make Perfect Chai
• Rose and French Vanilla Tea: A Floral, Sweet Ceylon Black Tea
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• Lychee White Tea: Delicate Ceylon White Tea with the Sweetness of Lychee
• Hand-Made White Tea: Ceylon Buds Carefully Shaped by Hand
• Ceylon Black Tea: Regions, Grades, Flavour and How to Brew
• Arabica Coffee: Flavour, Growing Conditions and Why It Leads the World
• Ceylon Tea Grade Nomenclature: The Complete Guide to Every Tea Grade
• Ceylon Tea Import and Export: How Raiden (Pvt) Ltd and Dsigngo Bring Pure Ceylon Tea to the World

Sources

• Encyclopaedia Britannica, "Lemongrass": https://www.britannica.com/plant/lemongrass
• Sri Lanka Export Development Board, essential oils (citronella) from Sri Lanka: https://www.srilankabusiness.com/spices/
• Tea Exporters Association Sri Lanka, Tea Grade Nomenclature (green tea grades): https://teasrilanka.org/tea-grade
• Raiden (Pvt) Ltd company profile: https://www.raiden.lk