Holiday Tea Drink Recipe: Earl Grey Hot Toddy

When you want your Earl Grey hot AND spiked, this drink will beam you up.

Earl Grey Hot Toddy

(Serves 2)

Earl Grey Loose Leaf Tea

Ingredients:

  • 9 grams Earl Grey Special Tea
  • 12 oz. water
  • 1-2 oz. of your favorite bourbon
  • 4 Tbsp. fresh lemon juice
  • 2 Tbsp. honey
  • Lemon slices for garnish

Directions:

  1. Place the water in a pan and bring to a boil.
  2. Remove water from heat, and tea, and cover. Allow the tea to steep for 3-5 minutes. Strain.
  3. Pour in lemon juice and mix in honey.
  4. Add 1/2-1 oz. bourbon into each mug. Divide tea mixture between the two mugs.
  5. Garnish with lemon slices.

 

Holiday Tea Drink Recipe: Mulled Wine

Nothing brings back more holiday memories than the scent of mulled wine spices drifting through the air. This drink can be made with or without alcohol for an all-ages celebration.

Mulled Wine with Tea

Mulled Wine Fruit Tisane

Ingredients:

Directions

  1. Infuse tisane in boiling water for 5-7 minutes, or until desired strength. Strain.
  2. To make it an adult beverage, add vodka, rum, or brandy to desired strength.
  3. Garnish with orange slices.

Holiday Tea Drink Recipe: Pu-erh Old Fashioned

As the weather starts to chill, we turn from iced tea to hot. But what if you need something more hearty? This pu-erh old fashioned will put a bit of hair on your chest.

Pu-erh Old Fashioned

Modified from a recipe by Autumn Giles

Organic Pu-erh Tea

Ingredients
For the Pu-erh infused Bourbon:

For the Pu-erh Old Fashioned:

  • 1/2 teaspoon sugar
  • 3 dashes Angostura bitters
  • A few drops water
  • 2 ounces Pu-erh infused Bourbon
  • Garnish: Lemon twist (optional)

Directions

For the Pu-erh infused Bourbon:

  1. Combine the tea and bourbon in a jar and cover the jar.
  2. Let steep at room temperature for 2 hours. Strain the tea leaves and discard.
  3. Store infused bourbon in a sealed jar.

For the Pu-erh Old Fashioned:

  1. Put the sugar in an old fashioned glass then add the bitters.
  2. Add just enough water to saturate the sugar and muddle the mixture until the sugar is dissolved.
  3. If you don’t have a muddler, use the end of a wooden spoon handle.
  4. Add the bourbon and top with ice.
  5. Stir 10 seconds to chill and combine; garnish with lemon twist if desired.

Hashiri Shincha

Sencha Shin Ryoku

As I have mentioned in the past, Spring is an exciting time for us tea lovers. In many parts of the world the tea plants have been dormant during the winter, and are now awakening with fresh and complex flavors.

This is true in Japan as well. We look forward to the first Shinchas of the year. Often referred to as the 88 day tea, as it is harvested around that time of the year, these are picked and processed to capture the sweet, grassy, umami flavors of the young leaves.

Hashiri is the very first harvest. The tea we purchase is grown by the Moriuchi family and carefully hand-picked. At the factory it is lightly processed with little roasting, and a slightly higher moisture content to emphasize the character of the leaf.

I like to call these the “Beaujolais Nouveau of Japanese tea.” The crop is carefully, but quickly produced, then air shipped to us. Like the wine, this tea is really meant to be consumed early to capture the full experience. It is still later in the year due to the way it is made, but in my opinion lack the depth it exhibits early after it is made.
So watch for this early in May. Don’t miss your chance to purchase some, then sit back and treat yourself to a special experience. (That is my plan anyway!)

Business Partner Spotlight: Floating in Tea

By: Jordan Concannon – Owner of Blue Oceans Float

Blue Oceans Float_FINAL2 - Copy

Even before I started designing the layout of my float shop, I knew I wanted a tea bar. It took quite a long time to find the exact ‘bar’ that would work in the space and match the style of other items in the lobby. It couldn’t be too metallic or modern, it couldn’t be old fashioned or too small. It had to be big enough to hold tea and water, and provide a counter space when we held parties and gatherings in the shop.

The tea bar was the last piece to come together. Long before that I decided with my team members that we wanted only tea from one location- The Tea Smith. I’d visited the Tea Smith so many times over the past 2 years. I’d go before and after work or school, or just to relax in a nice space to work on the computer or read. I’m a green tea drinker, but staff from The Tea Smith convinced me to branch out to other teas, like the tisanes and the harmony teas. Their staff took the time to tell me all about the history of their teas, the art of brewing the perfect pot of tea, and the best way to serve it. They also gave me advice on the materials to buy, the water heater I needed, and every item that was necessary in providing a wonderful tea experience for the visitors to Blue Oceans Float.

IMG_6978Our lobby was already very inviting and we encourage floaters to relax on the couches after their float – which they already do with little persuasion. The tea adds that extra piece of relaxation and perfection to the floating experience. It’s like a gateway between floating and the outside world. People coming out of a float shouldn’t have to rush back to the hectic world and crazy roads. They should have an opportunity to slowly readjust to gravity, the sounds and noises of the world. The tea provides that opportunity. It helps their body and mind gently wake back up.

All who have tried the teas we currently provide absolutely LOVE the flavors and the richness, the depth and the energizing yet calming energy they bring. I’m excited to try more flavors of tea as time goes on and continue to support our local Tea Smith.