If you’re anything like us, it was probably a slow process that started with, say, a cup of Sleepytime tea your mom made for you or Twinings Earl Grey. Bagged tea is easy to brew, has a consistent taste and is cheap and easy to mass produce. Read: you deserve better than someone’s stale, broken-up tea leaves! Here’s why it’s time to go loose leaf and ditch the tea bag for good.
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.
A disclaimer: Recently in the tea industry, there has been a big push by micro blenders to create a whole leaf tea bag with room for the leaves to expand. So don’t give up hope, tea bag lovers! There is a middle ground alternative coming soon.
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).
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.
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!
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.)
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!