What’s in My Cup: Hibiscus & Honey

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#whatsinmycup, food, tea, tea addict, tea lover, tea time, whatsinmycup

It’s the kind of day when you want to just pull the blankets over your head. Ok, that’s every Monday, but today is special because we’re having an old-fashioned snow dump. I’m taking a whopping 35cm expected, which may not seem like a lot, but in the city, it’s a lot! People here don’t know how to drive in it. Narrow streets can’t be cleared. It’s chaos.

Good thing I can stay home and drink tea!

Actually, as I settled in for tea, I noticed my neighbour though the haze of blowing snow. She ran up her driveway, grabbed a shovel and ran off again. Or tried to run. Even though Hubby started to plough our driveway, within 30 minutes, you couldn’t really tell. Guessing her car was stuck in the snow, I tossed on some clothes and went to see if I could help.

It was a slow walk, with snow well over my ankles and few car tracks to walk in. She wasn’t at the corner. She was, in fact, several blocks away, and by the time I got 3/4 of the way there, sheand her husband drove off. So much for saving a damsel in distress.

With the feeder topped up (the snow was up to my knees in the backyard), and my mittens and socks drying on the heater, I settled in for something tropical!

Hubby picked up a boxed set of tea with the intent of sharing it in the evenings. Unfortunately, every box is flavoured black tea, and he can’t have caffeine after 2 p.m. Like most boxed sets, what it promises isn’t always delivered, save one: Hibcus & Honey.

I actually sampled this at Christmas…without Hubby. I used too bags to make a pot because I expected it be a light flavoured tea. My Mom found it a bit too flowery. Big Guy thought it was nice but not really his thing. I thought it was great. Although it was a flavoured black tea, and therefore slightly artificial, it was still delicate and floral, and I could taste the honey at the back of my throat. It was a light golden yellow colour and smelled stronger of honey, which I found very appetizing after all the Christmas feasts. Honey is a natural sweetener, and contains antioxidants, promotes healing, and suppresses coughs. We all agreed that adding a little more honey would have sweetened the deal.

I would have liked a pj day today, but someone has to help with the snow. And we’re getting more tomorrow. In the meantime, I’m going to keep sipping, work on a beach bag, and maybe have a siesta or two.

 You can’t always get what you want. No.
But if you try sometimes, you just might find You get what you need.

Rolling Stones

What’s In My Cup: Licorice Spice

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#whatsinmycup, family, food, tea, what's in my cup

Roller disco, bushy sideburns, bell bottoms, and funk were all popular in the 1970s…and some of them are trends that are better left in the past.

December 1978

But the trend of licorice tea has endured the test of time. My Dad and I both like black licorice, so this Christmas, my Dad picked me up a box of Stash Licorice Spice tea.

Licorice Spice is an herbal tea. It has no added sugar or sweetener, yet it possessed a light and sweet flavour. It is also moderately spiced with cinnamon, orange peel and oil, star anise, sarsaparilla, clove bud oil, and cardamom oil. If I hadn’t read the ingredients, I would have said this was a chamomile-based tea, (or even fennel tea) with that tell-tale grassy note. Instead, its main component is licorice root. but the licorice flavour, while present, is certainly not predominant. It’s a good blend licorice and spices…if you like licorice! 😉

When reading ingredients, keep in mind that licorice root and star anise are not the same thing, though they may taste similarly. They come from different plant families. Licorice root do not belong to the same plant family. Anise or anniseed is a fruit, from an umbellifier, a fragrant, flowering plant, the same as celery and fennel. Licorice root is also a flowering plant, alongside beans and legumes. The root is used because it contains a sweet-tasting acid that is purported to be 50 times sweeter than sucrose or cane sugar.

While both licorice root and cinnamon have a lot of health benefits, however, but both should only be consumed in small quantities. Pregnant and nursing women, and people with heart disease or high blood pressure should avoid licorice root completely. Licorice root and anise are not the same thing, although they taste similarly.

There’s nothing quite like the bond between a father and his little princess.

Anonymous

Happy Monday!

The Thought That Counts

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#whatsinmycup, food, shopping, tea, tea addict, tea lover, tea time, whatsinmycup

December has officially arrived, but even before Halloween, store fronts were starting to display their “holiday wares” to entice us to spend, spend, spend! Some of those stores include yummy looking food and drink options in pretty packages. But before you purchase that tea gift box or basket with the sparkly cellophane and the big, gold bow, there are 3 things to consider:

Just what IS in that tea.

In Canada, ingredients do have to be declared in descending order in relation to their weight before they are packaged, with the exception of herbs & spices, natural & artificial flavours, and flavour enhancers. Salt is the exception to the exception and does have to be listed.

Often gift tea sets are flavoured black teas. There’s nothing wrong with that…but if the only ingredients listed are black tea and flavouring, you may not be getting the best tasting tea. Put it this way: sno-cones only have 2 ingredients too: water and flavoured syrup. It may be tasty and satisfying…or is it just a weak version of slightly flavoured, coloured water?

Where is it Made

I don’t mean to sound like a snob, but if you’ve tried a few teas, you’ll recognize the truth when I say: not all tea is equal. The quality of tea depends on so many variants: the quality of the plant, when it was harvested, the process it undergoes, etc.

In 2020, the top 5 countries for tea production were China, India, Kenya, Sri Lanka, and Vietnam. China is the leading producer and exporter of tea. They produce various types of tea, including green, black and oolong. China’s history is “steeped” in a culture of tea. As a result, the taste and environment for growing and harvesting tea leaves is greatly considered. India was at the center of tea’s migration across the globe, and is still best known for assam and darjeeling tea. Tea is also a huge part of India’s culture, and more than half of the tea produced annually remains in the country. Kenya is third, and is the world’s largest exporter of black tea. It only began tea production in the early 1900’s. Sri Lanka rates fourth and is best known for ceylon tea. Vietnam is also a country with tea “steeped” into the culture. Tea is viewed as a contemplative activity, or something to be consumed while engaged in scholarly pursuits, rather than part of a social engagement. They produce mostly green tea, but are also known for their lotus tea.

It’s just something to consider when considering your purchase if you haven’t heard of the country (or the brand).

Value for the Package

Sometimes you get what you pay for, and sometimes you don’t. Marketers know how to manipulate your senses to get your attention, especially when it comes to eating and drinking. With our mouths watering over candy pink boxes and red velvet ribbons, we don’t always consider just how much tea we’re getting for the price we’re paying. I clued in when I started purchasing more loose leaf tea and realized just how much 50g really is, and the range for what I’m paying for that tiny 50g.

Did you know…Monkey Chief Tea, grown in Huangshan City in China earned the title of “King of Green Tea” at the International Tea Expo in 2004. In 2009 its price reached about $284 USD per gram.

https://www.yourbestdigs.com/tea-consumption-industry-statistics/

It might be more work but also more cost effective to purchase tea that you know is good, or a brand that hasn’t disappointed in the past. You can always put together your own gift basket. Add some curling ribbon or a personal note to let that person know you chose it with them in mind. It won’t remind marketers that sometimes personal is better than flashy, but you will remind the person receiving the gift that they mean something to you.

Photo by Michelle on Unsplash

It’s easy to get distracted by ribbon and sparkle, but it’s also important as a consumer, to consider what we’re supporting. And by all means, yes! Bless your loved ones. Because in the end, it IS the thought that counts!

Happy shopping! Happy Monday!

What’s In My Cup: Bellini

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#whatsinmycup, food, herbal tea, tea, what's in my cup

It’s the day after the time change and our annual autumn ritual of turning the clocks back took effect yesterday. Did you “fall” back into bed too? That extra hour snuggled under the covers is magical somehow, but it can bite you the next day. The trick is to go to bed an hour “earlier” than the clock now says because otherwise, you lose that “extra hour” and you suffer for it. I warned Little Guy but I don’t think he believed me, until I cheerfully dragged him from sweet slumber in time for math class.

I’d like to say the extra sleep made me chipper but that would be wishful thinking. However, it doesn’t mean that I won’t enjoy something chipper and magical in my cup…later today. I need my caffeine first thing in the a.m.

I discovered Tetley’s “bellini” peach orange herbal tea several years ago, and stockpiled it when it became hard to find. It seems the popularity of some flavours waxes and wanes faster than the moon, but I’m seeing it again on shelves and I’m thankful because it’s been a staple in my tea cupboard!

A bellini is a cocktail of prosecco, champagne, or other sparkling wine and peach juice or puree. It’s thought that it was named after Venetian artist, Giovanni Bellini, inspired by its pink colour which resembled the same pink used in one of his paintings. Since Giovanni Bellini died in 1516, I can’t really confirm that.

I find this a light and refreshing tea. It isn’t sickly sweet or have an artificial aftertaste like a lot of peach teas. It’s a blend of apple, orange peel, licorice, rosehip, beetroot, chicory, citric acid, hibiscus, ginger and peach granules. Typically ginger and licorice can overwhelm delicate flavours, but not here. If anything, it just add brightness the flavour. The colour is indeed a soft, warm pinky-peach, like the rosy hue of a winter sunset. Perfect for curling up under a blanket, with a good book!

Tetley Canada believes in sustainability and supports the Ethical Tea Partnership, the Rainforest Alliance and the Tea 2030 Coalition. They recommend using this tea in a homemade sorbet! I prefer this tea hot to cold (unless I add sugar to the iced tea), but a sorbet sounds delicious! I may just have to try this!

Sunrise paints the sky with pinks and the sunset with peaches. Cool to warm.

Vera Nazarian, The Perpetual Calendar of Inspiration

Happy Monday!

What’s in My Cup: Coco-Rooibos Chai

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#whatsinmycup, food, food photography, humour, photography, tea, tea addict, tea lover, tea time, what's in my cup

Friends who buy you tea are friends for life!

OK, so a friend didn’t buy it for me, but she shared and that’s close enough! She knows I like Rooisbos tea and Chai seasonings! In this case, it was cinnamon, cardamom, and ginger. This tea also has coconut flakes, and pink peppercorns!

Pink Peppercorns are actually members of the cashew family and get their name from it’s pink berries. So while its flavour resembles black pepper, it’s actually sweeter and  slightly citrus-y, rather than hot and spicy. As with many spices, it’s a great way to add punch without pounds.

This particular tea is from David’s Tea and is back from retirement, baby! It’s a Kosher, caffeine-free rooibos base, which gives it a lovely golden colour. It’s also a Fair Trade tea so can feel warm inside too. The aroma from spices delivered what was promised, a warming with a rewarding spicy kick. My only disappointment was that I could barely taste the coconut flakes, which would help to set it apart from other chai. I think I’ll stick with one of my favorites, Rooibos Cinnamon Chai! Or maybe chocolatey S’more Chai or Chocolate Chai, or  the delicious Baked Apple Chai…so many to choose from…

David’s website suggests infusing Coco-Rooibos Chai with hot milk for a chai latte. I’m lactose intolerant, so if you try it, let me know what you think!

Finding friends with the same mental disorder – priceless!

Cheers! Happy Monday!

Thistle

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#whatsinmycup, food, tea, whatsinmycup

Most china cabinets have at least one tea cup with the markings “Occupied Japan” or “Made in Occupied Japan”. So what does that mean?

After World War II, between 1945 and 1952, Japan was occupied by the U.S. and all imported items from Japan to the United States were marked accordingly. Some may have also been simply marked “Japan” or “Made in Japan,” but serious collectors will opt for the “Occupied Japan”and “Made in Occupied Japan” markings because these pieces are guaranteed to be within this specific timeframe. When assessing your china, check that the markings are under the tea cup’s glaze as many fraudulent marks have been added to boost the price of the piece. This can be done carefully with nailpolish but be careful, and never use any chemicals on a piece that isn’t glazed.

These marks were included on the china for American consumers who believed that the purchase proceeds would help to make war reparations. The predominant patterns during this time were roses, chintzes, violets and pansies. This particular tea cup is marked “Occupied Japan” and was produced by a company called Princess China.

If a man has no tea in him, he is incapable of understanding truth and beauty.

Japanese Proverb

Happy Monday!

What’s In My Cup: Orange & Cinnamon Spice

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#whatsinmycup, food, tea, tea addict, tea cups, tea lover, tea photography, tea quotes, tea time, whatsinmycup

The shift between Summer and Fall seemed to happen overnight. One day I was wearing cotton sundresses and the next, flannel shirts and leggings. This sudden shift in season reminds me that pretty soon I’ll be “denning up” inside, and while each season has things that make it special, summer will live always in my heart.

Thank goodness some things never change – like my love of a good cup of hot tea!

It was gray and dreary most of last week. It rained…a lot! I no longer craved Summer’s fruits, but Autumn’s spices, and what better spice than cinnamon. I paired my homemade cinnamon waffle with fresh apple, and poured myself a cup of Twinings Orange & Cinnamon Spice tea.

This tea has only 3 ingredients: rooisbos leaves, vietnamese cinnamon, and orange peel. There are different types of cinnamon and vietnamese cinnamon is a stronger, spicy/sweet cinnamon, usually used to add warmth and depth of flavour. Cinnamon has some health benefits, but like any number of things, should be consumed in moderation. Since this Twinings tea is a rooibos-based tea, it is naturally caffeine-free.

I found the cinnamon warming on this chilly afternoon, but I think the orange peel tricked my brain into thinking it was orange pekoe, and as a result, I was disappointed that it wasn’t more robust. But it is an herbal and they are often more delicate than a black-based tea. Even so, it had an inviting aroma and a pleasant citrusy taste.

I have also tried Tetley’s Warmth: Cinnamon Spice tea, which is also a rooibos-base, and contains cinnamon, sweet blackberry leaves, orange peel, licorice root, cardamom, cloves, orange blossom and star anise. Pregnant women should avoid licorice root. I found it had a much stronger spice flavour and reminded me more of chai or a holiday blend. Certainly, in terms of availability and cost, Tetley wins!

While I usually think of pairing apple with cinnamon, the orange was a charming change. Hopefully it will help me to ease into the Fall season gently, and encourage me to embrace the changes.

Live each season as it passes; breathe the air, drink the drink, taste the fruit,
and resign yourself to the influences of each.

Henry David Thoreau

Happy Monday!

Another “OO” for Oolong

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#whatsinmycup, tea, tea addict, tea lover, tea time, what's in my cup

It’s neither black tea nor green tea, even though it comes from the same plant, Camellia Sinensis. Tea Masters can create a different flavours by even the slightest modifications in the process.

Oolong tea undergoes a more complex process than black or green tea. Black tea is fully fermented and oxidized; oolong tea is fermented but only partially oxidized.  Freshly picked tea leaves are withered, bruised and rolled, before being rolled a second time, roasted, and left to dry completely. The length of time in each process will influence the final product. Oolong tea will tend to have a lighter colour than black tea because the heating processes stops the fermentation process. 

Since the leaves are twisted or rolled twice in the process, they dry curled or are rolled in tiny balls. As the leaves steep, they unfurl. It’s fascinating to watch; David’s Tea shares a short video on their website. When we steep, osmotic diffusion occurs. Chemical compounds need time to diffuse into the water until the compounds in both the leaf and the water become equal. It’s important, therefore, that when you are steeping ooling tea, you choose an infuser that leaves space for the leaves to unfurl, giving you a more flavoursome and robust tea!

Another contributing factor to taste in oolong tea is when the leaves are harvested. Normally tea is grown year round but is not harvested in winter. Therefore, leaves in Spring can absorb floral notes around it, and in Fall, woody and malty notes. Generally, green tea and oolong are harvested in the Spring.

Maple Syrup Oolong

Be infused today with tea, love and joy!

Happy Monday!

Resources:

Oolong: Green or Black

7 Things You Need to Know About Oolong

Somewhere there’s tea…

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#whatsinmycup, Bible, faith, tea, tea addict, tea lover, tea photography, what's in my cup

I’m not really a “stick my head in the sand” kind of person, but it’s true. I don’t watch the news. I hear enough in general conversation, or something on Facebook will tweak my interest and I’ll investigate, but I don’t often seek it out. There are thing I’ve known a long time. I know there is evil in the world. There is hatred and discrimination, and a terribly long history of it.

It breaks my heart.

It makes me anxious.

And afraid.

For God has not given us a spirit of fear, but one of power, love, and sound judgment.

1 Timothy 1:7

So while I live in this world, I keep myself separated from it by not immersing myself in every thought that Kim Kardashian has (most of them are not golden!), or filling my head with images of death and destruction.

I am also not oblivious to the world. I mourn and pray. I teach my children to live with integrity and love. I endeavour daily to be an active minister of reconciliation for the past, a person of peace in the present, and a harbinger of hope for the future. It’s not enough, but it’s a place to start. And if we never start, we will never move forward.

There are worlds out there where the sky is burning, where the sea’s asleep and the rivers dream, people made of smoke and cities made of song. Somewhere there’s danger, somewhere there’s injustice and somewhere else the tea is getting cold.

Sylvester McCoy

Seasons

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#whatsinmycup, food, tea, tea addict, tea lover, tea time, what's in my cup

There is a time for everything, and a season for every activity under the heavens: a time to be born and a time to die, a time to plant and a time to uproot,

Ecclesiastes 1:3

This is certainly the case for growing and harvesting tea leaves, and tea masters know the seasons can have an impact of flavour!

Tea comes from the plant, Camellia Sinensis. Tea trees are almost constantly in a state of germination, which is affected by climate and weather. Green tea flavour and aroma is the most affected by weather and climate changes. Too wet or dry, fluctuating temperatures, and frost can affect the quantity and quality of all the types of leaves and buds. Typically germination slows during the winter months (Dec-Feb), so most harvesting takes place bi-annually: Spring and Fall. Some areas are able to harvest 2 or 3 times.

Fresh leaves and buds harvested in the Spring are highly valued because they have had more daylight and more time to grow and absorb nutrients. It provides the tea with lighter flavour profile and sweet floral notes. Buds are picked along with two to four leaves, depending on the tree type, tree age, and the season. Older trees are more established and resilient, so more leaves will be picked. Those leaves are generally richer in flavour. Green and white teas are ordinarily harvested in the Spring and require minimal processing.

Larger farms will also harvest in summer, particularly those who provide tea leaves for mass distribution. These leaves grow quickly and provide a bolder flavour than those harvested in the Spring. But they also have little natural sweetness so are normally used as a base for flavoured teas.

While black, darjeeling and some white teas are harvested in Fall, it is the optimal season for Oolong tea. Oolong tea is neither green or black tea, and is processed differently. Tea masters can extract different flavours and aromas with the same leaves by adjusting that process. I will be discussing Oolong tea in another post. Tea harvested in the Fall has a fuller body and richer colour than Spring teas, and contains stronger floral or malty notes.

Regardless of the season…

…or at least tea!

Beauty is the only thing that time cannot harm… what is beautiful is a joy for all seasons, a possession for all eternity.

Oscar Wilde

Happy Monday!