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.
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.
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...
I am, like most of us, a product of my culture. Instant gratification may as well be stamped into my DNA. Over the weekend, a coworker offered me a sip of his tulsi, and I
scoffed at it. “I know it’s really good for you,” I admitted, “but it’s
a longevity-thing. Right now I need some caffeine. And, if what I
drink is not going to make me feel awake, I want it to do something
else—calm my senses, clear up my sinuses, alter my vision—something that
I can notice right away.” This was how the subject of instant gratification came up.
In the beginning, when tea was taken as a medicinal drink in China, shortly after its discovery, people would add all sorts of things to it. Among other spices and strange medicinal ingredients, they sometimes added onions, and salt.
It is the sugar that makes sweet tea. I knew this before I knew how to brew it. It is for this reason that I hesitated to ask my grandmother for her sweet tea recipe. Gran’s sweet tea is amazing. And as with many amazing things, sometimes the recipe is best blissfully ignored.
The number of times my offer of tea has been met with refusal because
the person in question insists they are a coffee drinker never ceases to
baffle me. I’m a coffee drinker. I’m also a milk drinker, a juice
drinker, and a water drinker. I support and encourage people to drink
liquids of all varieties.