Tea Talk

There are three herbs that get a strong reaction of 'love it' or 'cant stand it' when I chat about blends at tasting and workshops. Top of the of the list - liquorice (Glycyrrhiza glabra). Peppermint and chamomile closely follow. Most of it is a hangover from childhood and of fake flavourings versus the real, organic thing. If you firmly sit in the 'no' category I totally get it. If you are open minded then read on about why I love to use this gem of a herb.

This little sunny button of a flower grows everywhere! Taraxacum officinale, or dandelion, is often thought of as the annoying weed that pops up in your garden or to the young at heart, a 'free wish' when blowing on the seeds. The good thing is every part of the plant can be harvested for the most amazing food medicine. Read on to find out why I love to use it in my blends.

Is tea a whole body thing? In a nutshell.. yes!  The experience of drinking a cuppa goes far beyond the mouth to tummy path. That feeling of 'warming up', 'getting sleepy', 'aches and pains easing' or 'relieving stress' is not a myth and it all comes down to certain ingredients rolling up their sleeves and digging into body mechanics. Read on for my favourite warming ingredients.

Love it or hate it there is no denying that chamomile can be classed as royalty when it comes to relaxing. Dating back to ancient times with Egyptian, Roman and Greek use, chamomile is noted as being one of the most widely used medicinal herbs in history and is still working its magic to this day. 

Do you have milk? I get asked this a lot and these days I'm generally a 'no milk' person. Milk is always down to personal preference and it can be a great way to change up your regular blends. When I'm in the mood, one of my favourites is a 'London Fog' Earl Grey Latte. Think refreshing citrus, bold black tea and the delicious combo of honey and vanilla. Sound good? Read on for the recipe!

Tea is steeped in tradition (couldnt resist that pun!) but do you really know much about fine brewing rituals and customs? As much as I live and breathe all things tea, this is something I dont do often. Give me a regular teapot, my favourite blend and a quiet place and I am content. Most people I meet are the same but there is still something to be respected about the history and rituals that each country has for the discovery of tea and fine brewing.

Hibiscus can be spotted by its vibrant pink/red hue. It's a favourite used in beverages, sauces, jams and syrups as it imparts a tart but fruity flavour. It looks good but does it taste good? I certainly think so and it's definitely an ingredient I find people are curious to try if they haven't before. Read on to find out why I love it.

Water is super underrated in the process to make a perfect cuppa. It can affect the way that your tea can taste, smell and infuse and most of it comes down to the oxygen levels. The way a blend behaves when brewing is a carefully choreographed dance and if it's not right the results can be average at best.

When someone tempts me with a delicious, refreshing, super cold iced tea on a warm day it's hard to resist!

Read on for a special brew guide with iced tea ideas and tips that will keep your thirst quenched when the temperature rises...

"I love a super fruity tea!"

"Anything with vanilla and I'm sold"

"My favourite is the chocolate-toffee-caramel-vanilla-coconut one"

When I chat to people at markets or mention that I am a tea blender these comments sometimes come up. Am I offended when they tell me? No. Do I think tea is all about you? YES. If you love something - go for it!

What does concern me is that some of those people don't know what is making their tea taste that way. Yep - let's chat about flavourings - natural and synthetic. Teas can be filled with them and not everyone is aware of it. Read on for our take on additives and tea....