Comfort is a complex idea; it evokes childhood memories, a feeling of safely and warmth. Anyone who started drinking tea when they were young, or anyone who lives in a cold climate, knows the soothing warmth of a hot beverage.
Drinking this tea is a bit like drinking Autumn sunshine. Subtle. Warming. Hints of tantalizing flavors around the edges. Smooth as a golden drop of honey.
Angie is the oldest employee of Maya Tea, in both years of employment
and years of life. She has recently begun to exhibit some of those
moments of forgetfulness and dissociation that we credit to seniors. This morning, after one of her "senior moments", I thought to myself: maybe Angie could avoid these moments if she drank a cup of our Brain Elixir tea instead of coffee in the morning.
Mead is made from honey, fermented like wine, but is usually much stronger. One of our employees brought a bottle along to a holiday party last year, and all of us passed it around and commented on its slight,
delicious peach flavor. What I didn’t realize at the time, however, was
that the flavor came from tea.
“Highest quality” is a myth. People like all grades of tea, taken all kinds of ways, for all kinds of reasons. There is no hierarchy of perfect tea...thank heaven.
On Tea. With Hot Chocolate. Almost every day for the past month I find myself making hot chocolate, and I feel guilty! I’ve taken breaks from tea before, switching suddenly to water or juice until I go back, refreshed and ready for more. But I’ve never before turned to hot chocolate as a regular thing, and its making me wonder why I’m doing it.
Just the other day I matched a clean Japanese green tea with a very flavourful couscous salad. With muffins or cookies, a nice Earl Grey balances the sweetness. For breakfast, an oolong is a mellow accompaniment to oatmeal or toast.
As your tastes change, and your mood changes, and you become more selective in what you do or do not wish to try, periodically go back to your old favorites and evaluate them from your new vantage point. You might discover some interesting things.
Scientists are predicting a rise in global temperatures, unpredictable weather patterns, and long, uninterrupted seasons of drought. If these predictions are realized, our beloved tea plants could be in very real danger. But not if Dr. T S Barman can help it.
There is something mesmerizing about watching loose leaf tea in a glass cup. The dry leaves writhe and uncurl, they float, they sink, they dance.
There's a lovely smooth buttery base , and lively citrus notes on top. The mint contributes to the overall freshness of the tea.
Not at all what I expected from a green tea; it's quite light, only needs a short steep, and has beautifully creamy top notes. It would be excellent in a holiday cocktail with a twist or iced with a bit of lemon.
This tea strongly (and pleasantly) reminds me of hot lemon and water,
except for the bright, garnet red color. It's the hibiscus and rose
hips, of course, in all their tart red glory.
The holidays are upon us, and the tea lover on your list should be the easiest one to buy for! Keep these tips in mind while you shop, and you can quickly and easily find a gift to thrill any tea lover.
Easily the most fragrant tea I've ever laid my hands on, one tiny packet of this tea has perfumed my whole cupboard!
Oh, I do enjoy a plain, unadorned Honeybush tea. It's so good I almost finished my cup before I remembered I was supposed to be reviewing it!
Sushi is more than a meal. It is an experience. It is not complete without the chopsticks, soy sauce, wasabi and ginger, edamame, and a steaming cup of green tea.
Everything gets a little fancy at this time of year; people are more adventurous in their drink choices, and every host is trying to be different. Try these ideas and you just might find a new favorite.
Poop is gross. Anyone who has ever changed a diaper knows this. You wouldn’t want to eat it, and I certainly wouldn’t put any in my cup of tea. But that’s not what they’re doing with this panda poo—they are using it to fertilize the soil.
“What’s kombucha?” said the Joker, his face stunned under his thick white makeup. He didn’t know what he was getting himself into. I launched into a spirited diatribe about the health benefits of the fermented tea, its unique flavor, and its careful preparation. I pulled a chilled bottle from my fridge, opened it, and insisted that he try a sip.
There have been bitter debates over the proper way to prepare and drink tea for nearly as long as the leaves have been harvested. This may sound a little melodramatic, but I’m not exaggerating—people take their tea very seriously.
In high school I began drinking. Hold back your judgments for the time being—I’m sure that I’m not the only one who got an early start, and besides, I’m not here to talk about what was in the bottle nor what came out of it, but rather what was on it.
So, last night I was sitting on a friend’s couch, slumped back and in comfortable conversation. Tea came up. This, as I’ve mentioned before, happens fairly frequently. After all, tea is what I do, so naturally it becomes a share of what I talk about. As frequent and usual as these conversations are, however, in this particular tea conversation something unusual occurred. But that couch and that conversation is not where this story begins...