Hello all! Today’s guest on What’s in My Cup is my beloved Eldest Son!
The strength of a family, like the strength of an army, lies in its loyalty to each other.
Mario Puzo
He’s my red-headed, hairy lumberjack, and often my partner in adventure. We’ve battled to save the world together and geek out as much as possible. And my I could write a series of books describing how wonderful and sweet he is, and how very much I love, but you’re hear to read about tea instead! So please give a warm welcome to J!
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Years ago, a longtime friend sent me a care package with a ton of goodies, including a collection of loose leaf tea.
Mom had just started getting into the obsession hobby, and being a coffee drinker, I didn’t even own an infuser.
So it sat.
We’ve cracked a few vials since then, on vacation and an occasional cup at home. Judging from what’s left, the “berry fruit tea” flavour is a favourite, though there’s a hibiscus & lemon vial that’s been tried too.
Traditional vs. Non-Traditional…Whose is whose?
So what have I picked for this review? Computer…
Famous words from an idyllic future?
Full confession, I meant to do a review months ago and forgot, and my second go ’round was less flavourful than I remember, but we’re not sure if maybe I skimped on the tea leaves, or if it just aged on me.
So after a third and fourth attempt, we abandoned my batch of tea leaves and opened Mom’s packet. Mom’s tea was called Cream of Earl Grey by Puck.
The first sips reminded me of every other tea, but after a second, I noticed it is very flowery…so orange pekoe and flowers?
All told, it’s not bad, but probably not a “go-to”, but as Mom said, maybe ‘you’ve just never had a proper cup of Earl Grey tea’ before.
Sorry, Mom!
Happiness [is] only real when shared.
John Krakauer, Into the Wild
BTW: If you would like to share your favourite tea and tea mug on the last Monday of the month, please pass it on!
It’s the last Monday of the month and time for a guest post…except that I seem to have run out of friends. And I dropped the ball harrassing my associates because I was sick. So in the interest of doing something creative on this final Monday in May, I took on a chai challenge.
Chai in Hindi means “tea”, and it’s traditionally a blend of black tea with spices, usually combined with milk and sweetened to enhance the spices. It’s become very popular in North America, and many tea sommeliers have created chai blends and flavoured chai blends. For example, I’m currently a big fan of David’s S’mores Chai blend or Baked Apple Chai.
I pulled out every brand of chai in my cupboard, 7 in total, boiled the kettle and made some tasting notes. I’m listing them alphabetically and to keep it short (because all that tea makes one need desperately to pee), I’m giving you the brand, ingredients, and my quick notes.
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Brand: David’s Tea
Ingredients: organic, black, ginger, cinnamon, anise, cardamom, clove buds, star anise, black pepper
Tasting Notes: Similar to a traditional chai. There was heat, particularly strong bitter/floral from cardamom and star anise, but felt it lacked depth as a black tea. I may not have used enough. It probably reminded me the most of the chai blend I made at home. This loose leaf was comprised of whole spices (i.e., cardamom pods, star anise) and rolled organic tea leaves. Cost is $9/50g. All the ingredients are listed as organic and the caffeine level is marked “low”.
Brand: President’s Choice
Ingredients: black tea leaves, ginger root, cinnamon bark, star anise fruit, cloves, cardamom seeds
Tasting Notes: More subtle flavour but still very pleasant, with warmth from ginger and cinnamon. Also more cost-effective and available in grocery stores. Sold in individual sachets.
Brand: Tazo
Ingredients: Black tea, cinnamon, cardamom, black peppercorns
Tasting Notes: More expensive. Individual triangualar-shaped fabric tea came in a metal tin. I think it is also sold in sachets in a cardboard box.
This tea has a real kick! Very strong, bold spices, but flavour is overpowered by pepper. My tongue went numb very quickly. Perhaps a bit too “zingy” for me. Also more expensive.
Brand: Tetley
Ingredients: black tea, cinnamon, cardamom, star anise, clover and ginger
Tasting Notes: Aromatic. Makes the tastebuds tingle deliciously. Warmth from ginger and cinnamon. Pleasant blend of the other spices. can be brewed for quite strong cuppa. Reminded me a bit of mild ginger snap cookies. More cost effective and available in most grocery/pharmacies.
Brand: Tim Horton’s
Ingredients: black tea, cinnamon, nutmeg, ginger, ground peppercorn, cardamom
Tasting Notes: Moderately priced individual satchets sold in Tim Horton’s chains and some grocery stores. Lots of pepper and ginger. Faint mustiness (but it might have been an older bag). I find there is a difference between the sachets sold in stores vs. sold prepared, but I may be a biased because Tim’s stores uses very hot water, and if I’m ordering it prepared, I’ve been out and I “need” a drink! 🙂
Brand: T’Kettle Chai Kick
Ingredients: rooibos, tumeric, cinnamon, ginger, carob, strawberry leaves, coconut, clove, chili pepper, cardamom, black pepper
Tasting Notes: Rosy amber colour, likely because the base is rooibos, which also makes it caffeine-free. A nice option! Spices were evident but I found it quite fruity and sweet, with a predominate flavour of coconut. It is a loose leaf tea, but such a fine grind that it escaped my infuser, leaving a lot of bits floating in the tea cup, which can be off-putting. Cost is comparable to David’s Tea @10/50g.
Brand: Twinings
Ingredients: black tea, cinnamon, cardamom, clover and ginger
Tasting Notes: sweeter than others while retaining warmth from the cinnamon and ginger. A good strong cup of tea. Sold as sachets and harder to find in stores.
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Not eveyone is a fan of spicy black teas, but T’Kettle did have a caffeine-free chai, and David’s Tea also provides caffeine-free forms of chai, like Cinnamon Rooibos Chai.
One of my favourite things to do is to steep a regular pot of tea but add an infuser with Chai. Lately my top 2 for this process have been David’s S’Mores Chai and President’s Choice Chocolate Chai. I have also done this after brewing a chai tea as many of those spices retain flavour for more than just one cup.
One reviewer on David’s site recommended steeping some chai with hot chocolate to “lessen the zip”.
Everyone’s taste buds are a little different, but don’t be afraid to get spicy, and try some chai.
No problem on Earth can’t be ameliorated by a hot bath and a cup of tea.
I’m still recovering from the Death Flu (not covid, thank goodness), and it kinda stole my taste for tea. I’m sure it will come back, and it’s not all bad because it has cut my caffeine consumption considerably. I’m replacing it with plain old water, and the occasional cup of orange juice for the vitamin C.
Vitamin C is a natural diuretic, and is known for its cleansing properties. It’s vital to healing and as an antioxidant, protects cells against heart disease, cancer and other diseases. Vitamin C helps your body absorb and store iron, and is a necessity for the formation of blood vessels, cartilage, muscle and collagen in bones.
Citrus Burst, from T.Kettle, may not be high in Vitamin C, but it is lower in caffeine. It contains oolong tea, apple, grapefruit, hibiscus, pineapple, rose petals, papaya, and cornflower petals.
The colour was a bright yellow and the strongest aroma was grapefruit. I found it bright and invigorating, with the tart and slightly bitterness of citrus fruit, and in this particular case, grapefruit! I don’t like teas that taste like soap or perfume, but this had a lovel, light floral note that enhanced the citrus flavours. The second cup I made was steeped for a very long time (I got busy and forgot about it), so it was quite bitter, so maybe don’t do that unless you like your grapefruit strong and sour.
This tea was enjoyable both as hot and an iced tea (and I tried it as an iced tea, not just as the cold tea I left on the counter)! I think it will be quite refreshing in the summer months.
This tea was gifted to me by a sweet friend (actually, her Hubby shopped for it and he has excellent taste in tea…and women)! It reminds me of Tetley’s Citrus Kiss, which was lemon and grapefuit with a green tea base. Both were delicious but I think I prefer the unique pairing of grapefruit and floral with an oolong base because it had more depth to the tea overall. Plus none of the grassy notes that can come through in green tea, or the bitterness from oversteeping green tea.
Spring arrived while I was sleeping, but I’m wide awake now and soaking in the sunshine. At least I did this weekend. It’s raining today. Citrus Burst is definitely going in my summer favs list as my tastebuds turn to all-things fruity and fun! Happy Monday!
I’m gonna soak up the sun I’m gonna tell everyone to lighten up
It’s the last Monday of the month and time to share a cuppa with my friend, Elena. She is a talented bassoonist, incredible singer, and a great mom to two busy boys (three if you count her husband). Her great sense of humour and crazy-good storytelling make her a delight to hang out with. We usually hang out together at the church in worship and ladies’ craft and chat. She usually chats. But she has many artistic abilities, including cartoon family portraits!
Let’s hear a cheer for Elena!
(you can do better than that!)
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I confess I am not a true tea connoisseur; coffee has always had a starring role in the hierarchy of my caffeine addiction. I do enjoy a black or green tea paired with the right meal, or as an after-dinner cup with company. But herbal teas are my everyday go-to. They keep me toasty on a cold afternoon, act as a warm and steamy balm for a dry throat, or as a method of surviving a dastardly cold. While I am always open to trying new things, I mainly enjoy simple flavours like peppermint, or Earl Grey. I do not recommend the “Mom Special” I recently enjoyed where, upon looking down into the last dregs of my coffee, I discovered this morning’s mint tea bag (I thought it tasted off, though in my defense I was enjoying a mint-chocolate chip cookie as I imbibed).
But today, my cup is filled with one of the only blends I enjoy partaking in regularly: Celestial’s Sleepytime tea with its characteristic sleeping bear on the box, cozied up by the fire with tea and scones nearby. It’s a combination of chamomile and spearmint with just a dash of lemongrass. I must say lemongrass is not something I usually enjoy, though it doesn’t stand out in this blend for which I am thankful. The spearmint fills out the flowery chamomile, and well, it pairs well with honey, I find this tea to be just sweet enough to forgo any add-ons. The chamomile serves to soften and round out the mint, taking away that dry aftertaste that can accompany it when left to its own devices.
Of course how one enjoys their tea is often just as much a part of the comfort of the beverage. I recommend a fancy tea cup if the mood is right, or in a comfy, oversized mug! Today, I offer to you my most unique mug in my collection. It was gifted to me from a lovely little cafe/community art gallery out in Edmonton called The Carrot. The blue dipped glaze is best appreciated in the sunlight, so as to reflect its many shades, and the thick walls do well to keep the tea steamy. Most unusually, it is built to be an on-the-go mug, with its rim rolling in at the top and sealed in the middle with a large, rough cut cork. Three small holes adorn either side of the rim for sipping, and the indented thumb hold on the handle allows for this mug to be comfortably held in either the right or left hand! A well built handle is an often overlooked, but wonderfully key feature in any good mug.
And so, may your tea experience today be one of steam, good flavour, and a comfy handle to boot!
Brunch is a portmanteau of breakfast and lunch, and is often accompanied with an alcoholic beverage, like mimosa (equal parts oj and sparkling white wine or champagne). Typically brunch is served between 11 a.m. to 1:30 p.m., and includes both hot and cold dishes, as well as both sweet and savoury.
Our morning brunch was less elaborate and caffeinated instead…tea or coffee…but did include pancakes, sausages and homemade goodies… sourdough raisin muffins, hot cross buns, and peanut butter bread.
The peeps were also up for grabs! Happy Easter! Happy Monday!
I don’t have a problem with caffeine. I have a problem without it.
Breakfast teas are a blend of assam, and ceylon tea, black teas with higher caffeine levels to help you start your day. And some days, we need that extra that kick to get going!
Irish Breakfast tea has a high concentration of Assam tea leaves in its blend, which gives it a vibrant, reddish colour and is known as a full bodied, malty and strong tea. The maltiness is a result of being grown in a very rainy, hot and humid climate in the Assam region of Northeastern India.
Irish Breakfast Tea by Twinings…plus a homemade hot cross bun. Perfect way to start the day!
It’s believed that Assam tea, was discovered growing wild in 1823 by Scottish adventurer, British Army Major Robert Bruce. The first packaged Assam tea was made available for purchase in England.
Though it has less caffeine than coffee, assam tea has a higher caffeine level than other black teas, making it the perfect type of tea in a breakfast blend. Some studies also suggest it boosts the immune system, and may provide stress relieving benefits.
Give me enough tea and I can change the world dress myself and use my adult manners.
There’s nothing quite like getting together with a fun group of ladies for some crafting and chatting to help you relax. Add tea, and it’s a perfect morning.
I recently shared a cup of Pukka’s “Relax”with a friend at a Ladies’ Craft ‘n Chat.
Relax is an organic, herbal infusion made with ethically sourced ingredients. Chamomile is one of the top 5 best teas for anxiety and stress. Relax also contains Sweet fennel seeds, licorice root, oat flowering tops, cardamom pods, ginger root, and marshmallow root. Pregnant and nursing women, and people with heart disease or high blood pressure should avoid licorice root completely. Everyone else should consume it in small quantities.
Marshmallow root was a new ingredient for us, but has been used for centuries to treat infections and improve digestion. It’s a hebal remedy with natural mucilage, antioxidants, and anti-inflammatory properties. Mmmm…mucilage. Mucilage is the sap-like component in the plant that behaves like a soft fiber; it swells up when combined with wate to create a helpful coating, particular for mucous membranes. THe root, leaves and flowers of the marshmallow plant are all edible, and yes, marshmallow root can be used to make marshmallows. The good kind you eat around the campfire.
Photo courtesy: Wikipedia
My friend and I agreed that this tea had a strong grassy note from the chamomile, a subtle licorice flavour, a bit of heat as if it contained ginger (which it does not), and overall a pleasant sweetness. It was a deeper golden colour than fennel tea, and was best consumed hot. Would either of us run out to buy some? Probably not. But if you like the flavours listed above and are looking for an ethically sourced, caffeine free tea for those tense times (or to slip into sleepiness), this might just be your cup of tea.
I’m thrilled to introduce my third guest “What’s in my Cup” from my sassy friend, Nicole. Nicole has a great sense of humour, a big heart, and a boisterous laugh! She is an amazing singer, a great guitar player, and super cool aunt!! For years, Nicole and her sister have led rowdy opening and closing sessions at Vacation Bible Camp, with silly songs and skits. I have been in some of those skits and I definitely had more fun than the kids! We share many of the same passions, including music, worship, and tea!
(Are you excited? Because I’m excited!!)
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I’m not a coffee drinker and have always been jealous of the look coffee drinkers have on their face while they drink their first cup in the morning. I didn’t think tea could be a substitute, but I was so wrong!
There are so many different teas that I love but my go to is a concentrate Tazo Chai Tea. It might be cheating, in a way, compared to steeping, just adding milk and heating, but it’s quick to make on those early mornings before work or worship practice (isn’t the weekend for sleeping in?). It gives me something to look forward to getting up in the morning, especially since I’m not a morning person!
After a long day of work, I will sit in my favourite spot on the couch, curl up and have my cup of tea and feel the stress of the day leave me. It has become almost ritualistic!
Sharing a cup of tea with my mom while visiting makes me feel like a real grown up! At almost 51, maybe one day I actually will become one!!
The cup is as important as well! A tiny tea cup will not do! I love a large cup of tea, one that might mean I’m sipping it over a couple of hours (I’m not afraid of it cooling off a bit). My favourite is one I made myself, matching one my sister made as well.
My cup of tea is a comfort to sip on a cold afternoon. It’s awesome cold in the summer! It somehow makes me feel better when needed. Life is just better with any tea really!
I’m very pleased to introduce my next “Guest What’s in my Cup” from a really great friend, Sam. We’ve been friends a long time and share many of the same passions, including music, worship, and tea! Sam was also one of my “bosses” when I was the Gatekeeper in the Cubicle of Purgatory, so we got to share lots of great teas. He even shared his 24 Days of Tea Advent calendar with me. Like I said, a great friend!
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As I sit in my office looking outside, it’s cold. The weather today said it was -20 kajillion below zero, and it is! I’m holding a mug that slightly burns my fingers, full of a new hot tea, and I don’t mind. The mug is from Tyndale, the school where I completed my Doctorate last year. They gave me this mug during week 1 of the program. Even though it’s over I’m slightly unnerved even by the memory of the stress and the struggle of that season.
What’s in my cup? Jasmine Tea. I’m not normally a fan of jasmine tea; I actually have avoided it over the years. This tea was actually given to me as a Christmas gift. All 2000g of it. Yep, 2000g of a tea I don’t like! Today, the tea is growing on me.
I have been given specific instructions on how to brew this cup of tea. It’s proving to be quite a refreshing experience. I took half the amount of tea that I normally brew in a cup, around 1 tbsp. I let it steep only for about 2 minutes. Once it was brewed, I took a spoonful of honey and mixed it in. Honey is not particularly a new revelation for tea but to be honest, I’ve never done. It quite nicely offsets the bitter taste of the tea.
As I sit in my office with this surprisingly refreshing (to me) brew and ignore the chirps from my email screaming for my attention, I’m reminded how trying new things can be quite rewarding. Whether it’s deciding to go back to school with two kids under 6 and a third on the way or throwing bee barf into my drink, the payoff can be quite amazing. I do have to admit that not everything new I try turns to gold, even though I remember reading that footnote in the contract of life. Lots of things that I’ve tried over the years has proved to be an utter waste of time, resource and money. The lost money on buying and cutting wood the wrong length for a reno or the time I drove 40 minutes to realize the tires I wanted to buy were the wrong size.
As I sip my tea, I need to remind myself that risk can be worth reward, even if it ends in disappointment more often. I need to focus on trying new things and jumping into new opportunities because if I don’t I am going to miss a lot of great things. If I watch opportunities go by because of the risk, I will never get to experience some beautiful moments that God might want to show me. Not everything new I do will turn out awesome but it doesn’t have to, and that’s ok.
As for today and the bitter cold, this cup of tea was completely worth revisiting rather than viewing it as something to write off because ‘I don’t like that and it doesn’t work for me’. The risk is worth the possible disappointment or potential of simply being.
jennsmidlifecrisis 