Licorice Root Tea

Licorice root's documented herbal history is exceptionally long. Ancient Egyptian papyri mention it; it was found in the tomb of Tutankhamun. Greek physician Theophrastus (around 300 BCE) described it as useful for thirst and respiratory complaints — and similar associations appear in the writings of Dioscorides and later Pliny.

In Traditional Chinese Medicine, licorice root (gancao) holds a uniquely important position: it is one of the most frequently used herbs in the entire pharmacopoeia, valued as a harmonising ingredient that tempers the strong flavours and properties of other herbs in a formula. It appears in hundreds of classical Chinese herbal formulas.

Ayurvedic medicine also values it under the name mulethi or yashtimadhu, and it has a long history in European herbalism — medieval apothecaries stocked it as a standard ingredient. Its route from Central Asian cultivation to European medicine ran through Arab traders, and licorice extract is still used today as a flavouring in confectionery, liqueurs and tobacco products worldwide.

The distinctive flavour is closely linked to anise (through shared aromatic compounds), which is why many people associate the taste with anise, fennel or sambuca — though the plants are botanically unrelated.

Glycyrrhizin, the primary compound in licorice root, has been studied for several properties. Research is genuinely ongoing, and there is more published science on licorice than on most culinary herbs — though much of it uses concentrated extracts rather than ordinary brewed tea.

The compound that makes licorice scientifically interesting is also the one that warrants attention when consumed in large or prolonged amounts. Glycyrrhizin can affect the body's balance of electrolytes when consumed frequently and in significant quantities, and this may contribute to elevated blood pressure in susceptible individuals. The effect is well-established enough that many health organisations and product labels include guidance about moderation.

For perspective: the amounts found in a lightly brewed cup of tea — especially when licorice is used as a blending accent rather than the sole ingredient — are far lower than the levels that produce documented effects. The concern arises from habitual high-volume consumption or from concentrated extract products, not from an occasional flavoured cup. As always, if you have high blood pressure or take medication, checking with a qualified professional first is the sensible thing to do.

Licorice root also contains flavonoids, isoflavonoids and polysaccharides that have attracted scientific interest. The overall picture is a chemically complex plant with real research attention, but — as with most herbs — the gap between extract studies and an everyday cup of tea is significant.

Flavor profile

The dominant note is sweetness: not the sharp clarity of sugar or the floral softness of honey, but a dense, slightly syrupy sweetness with lingering anise warmth underneath. It coats the palate and sits there pleasantly even after you have swallowed.

Brewed on its own, it can feel almost too much — like drinking something flavoured with the best part of a candy shop. This is why experienced herbal blenders typically use it in small quantities alongside other, bolder herbs (ginger, peppermint, cinnamon) where it acts as a natural sweetener and harmoniser rather than the lead flavour.

Very well-dried, high-quality root has a woody, earthy undertone beneath the sweetness that grounds the cup and adds complexity. Lower-quality root can taste flat and one-dimensional.

Aroma

The aroma of dry licorice root is deep, warm and already a little sweet — anise-like but earthier. When it hits hot water, the scent that rises is surprisingly soft for such a powerful-tasting herb: warm, slightly medicinal in a comforting way, reminiscent of old-fashioned confectionery shops or the inside of an apothecary cabinet.

Less is genuinely more with licorice root. A single teaspoon of root chips per cup is a reasonable starting point; you can always add more but you cannot take it away once the sweetness has saturated the water. Blending it with a complementary herb — ginger root, peppermint, chamomile — creates a far more balanced cup than licorice brewed alone.

Licorice root benefits from a full rolling boil and a generous steep to extract the woody depth alongside the sweetness. Seven minutes at 100°C produces a rich, rounded result. Cover the cup while steeping.

Licorice root tea is best served warm and is rarely improved by additions — its sweetness is already so present that honey would feel redundant, and milk can flatten the anise character. A thin slice of fresh ginger in the pot, however, makes a wonderful foil: the heat and brightness of ginger cutting through the dense sweetness to create a balanced, lively cup.

As a cold drink it becomes more perfumed and slightly less intense — a chilled licorice-and-mint tea over ice is a refreshing, naturally sweet summer drink that needs no added sweetener at all.

Dried licorice root is a robust ingredient. Its low moisture content and dense structure mean it stores very well — far better than dried flowers or leaves. Keep root sticks or chips in a sealed glass jar or tin, away from light and heat, and they will hold their sweetness and aroma for up to two years.

Ground licorice powder degrades faster: use it within six to nine months and store in an airtight container, since the increased surface area exposes more of the compound to air and moisture. Buy whole root or chips where possible and grind small amounts as needed.

If you are new to licorice root tea, the most important thing to know is that a little goes a long way. Begin by using it as a blending accent — add a small pinch of chips to a pot of chamomile, peppermint or ginger tea, and notice how it lifts and sweetens the whole blend without the need for any added sugar.

Once you are comfortable with its intensity, you can experiment with brewing it solo at reduced ratios. The flavour is distinctive enough that most people quickly find their preferred level. Start with less than you think you need.