- The leaves in most tea bags are actually the ‘dust and fannings’ from broken tea leaves. Seriously?? Do you really want to drink something called a fanning?
- Finely broken tea leaves (which is what’s needed to fit them into a tiny bag) have lost most of their essential oils and aroma. Yay for boring tea with no flavour or scent!
- When steeped, these fine tea leaves release more tannins than loose leaf tea or whole leaf tea, resulting in more bitter or astringent brews. If you’re simply dumping sugar and milk into your tea until it tastes palatable, go for it. But if, like us, you want to enjoy the complex flavours in your tea and be able to drink it however you like, brewing loose leaf will give you more flexibility in terms of how much tea to use to adjust for the desired flavour and astringency.
- Tea leaves need room to expand for full flavour. This is why you may be no stranger to the whole dunking, swirling, squeezing process of brewing tea bags. Save yourself the finger workout and let your tea leaves unfurl to their full potential! This can also be really pretty, especially with loose leaf tea blends that contains whole, real ingredients.
- Tea bag tea is typically produced industrially (often overseas) in huge batches, only to sit on the shelf for months or (gasp!) years before they make it to your sad tea pot. Show yourself and your tea pot some love and brew some fresh loose leaf tea. Your taste buds will thank you.
Were you just wondering how you could liven up your morning smoothie AND harness the power and nutrition of this month’s green tea?
We thought so!
It’s so easy:
- The night before, cold brew your Enchanted Forest tea by placing 1 tbs in a 500mL (pint) mason jar, add cold water and a lid, shake and refrigerate until morning.
- Wake up.
- Make your morning smoothie as you normally would. We personally love:
- Put a tea strainer above your smoothie glass and pour the tea through, straining out the leaves to add the tea to your smoothie to your taste. We love a 1:1 ratio of smoothie to tea.
- Throw a tablespoon of hemp seeds on top if you are feeling adventurous!
- Drink your tea-spiked smoothie and rock your day!
…but it’s your smoothie, so let loose!
It’s time to get our fall on, tea drinkers. The leaves are crunching under our feet, the days are getting cooler, crisper and shorter. The perfect reason to drink tea!
This is a family recipe for milk tea, adapted here for this month’s Organic Rooibos Chai.
in a medium saucepan, over high heat bring to a boil:
1 cup milk
½ cup water
As soon as it starts to boil, reduce the heat to low and simmer the milk/water mixture. Add:
1 tbs Organic Rooibos Chai
Simmer this for 5 minutes, stirring occasionally.
Remove from heat, strain into a tea pot, add 1 tsp sweetener and enjoy!
What better invitation for a summer cocktail than this month’s green tea? Grapes, apples and marigold flowers + crisp green tea = your latest excuse to do nothing. Here’s how it’s done.
1. Cold brew your tea! We hope by now you’re familiar with this wonderful process, but in case not: place 2 tbs loose-leaf tea in a 1-litre jar, fill with cold water, cover with a lid, shake and place in the fridge for a few hours, or until you remember you put it there. Setting a timer is work and the antithesis to cold-brewing.
2a. Non-alcoholic option: simply strain the leaves out of your tea and mix 1 tbs simple syrup, ½ cup cold-brewed tea and 1 cup soda water. Add a slice of lime, pour over ice and enjoy!
2b. Alcoholic option: Strain the leaves out of your tea. Mix 12 oz cold-brewed tea with ¼-½ cup Prosecco (or bubbly of your choice) to taste, 1 oz gin and 1 tbs simple syrup. Add a slice of lime, pour over ice and enjoy!
Did someone say summer cocktails? We have been having so much fun experimenting with iced tea! This recipe is just our spin on this summer drink but feel free to experiment and let us know how it goes!
1. Cold brew 1 litre of Blueberry Rooibos tea (2 tbs + 1 L of water in a mason jar, cover, shake and place in your fridge for a couple hours before straining).
2. Muddle some fresh mint with ¼ cup simple syrup at the bottom of a pitcher. (Boil equal parts water and white sugar until sugar dissolves, set aside
to cool. Simple syrup will keep in a jar in your fridge until your next
3. Add whatever fruit you’d like to use (cut up oranges, berries, pineapple, etc).
4. Add tea, a bottle of wine, up to 2L of carbonated water (optional) and ¼ cup of brandy (also optional).
Stir and enjoy!
It’s spring! Well…practically…depending on where you live. We decided
that this weather and this month’s green tea were the perfect reasons
to make tea sangria.
We used this recipe from Minimalist Baker and swapped out half the wine for cold-brewed Organic Pear Green tea and it was delicious! Feel free to play with the ingredients or use your own sangria recipe, and let us know how it turns out!
- ½ pear, cored, skin on, chopped into small pieces
- ½ orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
- 3-4 Tbsp brown sugar
- ¾ cup orange juice, plus more to taste
- 1/3 cup brandy, plus more to taste
- 1 ½ cups dry Spanish red wine
- 1 ½ cups cold-brewed Organic Pear Tea
- Ice to chill (~1 cup)
- Add pears, oranges and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
- Add orange juice and brandy and muddle again to combine for 30 seconds.
red wine, cold-brewed tea and stir to incorporate, then taste and adjust flavour as
needed. Feel free to add a bit more brandy, orange juice and brown sugar. Stir to
- Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with pears if that’s your thing.
leftovers covered in the refrigerator for up to 48 hours, although it’s
great when fresh, and even better enjoyed in the sun with your feet up.
‘Tis the season! We’ve already had several colds pass through our home…don’t let this happen to you. Make this, alcoholic or non, and enjoy good health all season long.
Fill a small saucepan with 3 cups of water, 2 tbs loose-leaf Organic Chamomile and about a thumb of ginger, sliced. Bring to a boil over medium-high heat, lower the heat and simmer, covered, for 15 minutes. Strain into 2 mugs and add honey and a squeeze of fresh lemon juice to taste. If making it alcoholic: add 1 oz whisky per mug.
Juniper Rooibos Peach Punch! Because…why not?
It’s fall, it’s raining, it’s cold. We have tea. Try to make this hot and let us know…we have a sneaking suspicion it might be lovely.
Brew or cold-brew 2 cups of this month’s Juniper Rooibos and pour into a large jug or jar. Add 2 cups peach juice (the real stuff), a slice lemon, a handful of fresh mint leaves, and 2 peaches thinly sliced. If you want to make it alcoholic, you can add up to 1/3 cup of vodka. Drink it hot or iced! Enjoy!
Happy Jewish New year, tea drinkers! We dreamed up this punch to have at our Rosh Hashana dinner next Sunday night, because pomegranates are awesome but also hard to find, messy and not easy to seed!
Although completely worth all the challenge. Don’t ditch the real pomegranates. Just supplement, people.
Step 1: Cold brew 1 litre (or 1 quart for our American friends) of Pomegranate Crisp. Savour the deliciousness, but only a little. Your guests deserve this too.
Step 2: Sweeten with honey-water (add a bit of boiling water to 2 tbs honey for every litre) and stir. Add 1 cup of apple juice, or adjust to your liking.
Pour it on ice, garnish with some sliced apples or pomegranate seeds and enjoy!
We technically have until September 21, even if you too have turned on your heat and taken those jackets off their hangers…possibly with some sadness.
But don’t be sad! Fall is more than just pumpkin spice lattes. And this sorbet is all about reclaiming these last 2 weeks of ‘summer.’
3 cups water
3 tbs loose-leaf Pink Grapefruit tea
¾ cup sugar
In a small saucepan bring the water
to a boil. Add your tea leaves and remove pan from heat. Cover pan and steep
tea 5 minutes. Strain tea
through a fine sieve into a bowl, then add sugar, stirring until dissolved. Chill tea, covered, until cold and
freeze in an ice-cream maker. Enjoy!
This cocktail is so much fun! We threw together some fun Japanese ingredients to bring out the flavours in the five different teas blended into Tea Desire’s Japanese Treasures, featured in August’s tea box, blended right into the gin! (Use the cold-brewed tea instead of gin-infused tea ) to keep this alcohol-free.)
Inspired by Saveur.
For the Sencha-Infused Gin
1 cup gin
¼ cup Japanese Treasures
For the Cocktail
1 ½ oz infused gin (or cold-brewed Japanese Treasures)
½ oz. pickled ginger syrup
½ oz. sake
½ oz. yuzu juice or lemon juice
soda water, to serve
fresh grapes, halved, for garnish
For the infused gin: Place loose-leaf tea in gin, let sit 6-8 hours. Strain out tea using a fine-mesh sieve and discard.
For the cocktail: Combine gin (or cold-brew tea), syrup, sake and juice in a cocktail shaker. Shake vigorously and pour into a glass filled with crushed ice that inspires excitement about life, cooler evenings and sunny days. Top with club soda, garnish with grapes and enjoy!