Tea Talk
Ingredient Spotlight: Liquorice
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.
Ingredient Spotlight: Dandelion
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 experience?
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.
Ingredient Spotlight: Chamomile
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.
Ingredient Spotlight: Hibiscus
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.