Category Archives: Read & Relax

Tuesday Tea – Apple Orchard Bliss

November 7, 2023 By in Tuesday Tea Tags: , , , , , , , , 2 Comments

Hold on to your tastebuds, my friends, because Apple Orchard Bliss is one of the best teatails we’ve ever created. While black teas comprise the backbone of my hot tea drinking experience, Candy Apple tea from Ohio Tea Co. has made me sit up and take notice.

I purchased a one-ounce packet for my husband, who adores flavored teas, and it smelled so good that I tried a cup for myself. I prefer my hot tea clear, i.e., without cream or sugar, and Candy Apple delivered on flavor and mellowness. Of course, my brain went straight to how can I turn this amazing beverage into a warm teatail?

My mother’s candy apples, whether covered with hard candy or caramel, are among my favorite childhood memories. This brought Smirnoff Kissed Caramel vodka to mind, and while vodka can sometimes peter out even in a cold cocktail, it was perfect for this warm tea toddy.

“The Sri Lankan black tea that is used as the base for the blend carries smoky, woody notes that pair well with the lighter, candy-like flavors” according to Ohio Tea Co.’s website. The addition of apple pieces, cinnamon, and natural candy apple flavor perfectly compliment the black tea and will conjure fond memories of eating candy apples at carnivals, fairs, and grade school functions!

This was our initial experience keeping tea hot for a teatail, and we nailed it. So, treat yourself to this delicious teatail that you’ll want to enjoy throughout the coming winter.

Apple Orchard Bliss

6 t Candy Apple tea

6 c fresh water

1½ c raw sugar

1 c fresh water

½ – 1 oz. Smirnoff Kissed Caramel vodka

Bring six cups of water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Candy Apple tea into a large, mesh tea ball. When the water reaches the appropriate temperature, carefully pour it into a two-quart crockpot. Place the tea ball in the hot water, taking care to trap the chain under the edge of the lid. Turn the setting to Keep Warm and brew for six hours.

You may swirl the tea ball gently, otherwise do not remove the lid from the crockpot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor added later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Test for desired warmth. If you prefer your teatail hotter, turn the crockpot setting to Low and allow to come up to temperature.

To Prepare

Measure ½ – 1 ounce of Kissed Caramel vodka and pour into a mug that holds at least 12 ounces. Add ½ – 1 ounce of the sugar syrup depending on how sweet you like your teatail. Ladle warm Candy Apple tea into the mug to within ¼ inch of the rim, stir to blend, and serve immediately.

This teatail is best when the quantity of tea prepared is consumed in one sitting. Since we’ve never had leftovers, I honestly cannot say if it reheats well.

Let me know in the comments if you try our first warm teatail, Apple Orchard Bliss, and how you liked it.

Tuesday Tea – Summer Sunset

August 29, 2023 By in Tuesday Tea Tags: , , , , , , , , , , , , , , Leave a comment

Here it is for your drinking pleasure—the last teatail of the summer. But haven’t we had a great time creating, mixing, and drinking them? I know the Gibson Household sure has.

For this one, I turned to Ohio Tea Co. and their French Lemon Crème. Anyone who knows me knows how much I adore all things lemon. I’m actually a little surprised that it’s taken me this long to create a lemony teatail.

French Lemon Crème is delicious hot, but I wanted to see how well it held up when iced. The base of green rooibos is perfect for the addition of lemon peel, calendula, lemon wedges, and vanilla flavor. It brewed up a lovely deep orange and smelled heavenly.

As for which spirit to pair with the French Lemon Crème, that took a bit of experimentation. I must admit that I didn’t know exactly what I wanted from this teatail, and I certainly didn’t want to copy someone else’s recipe. I trusted that when I hit the right combination, I would know it.

But getting there took some time! Below are the combinations we tried en route to the perfect teatail.

  • Absolut Citron w/ sugar syrup – very herbal with a burn
  • Il Tramonto Limoncello – smelled and tasted like bubblegum
  • Il Tramonto Limoncello w/ sugar syrup – even more bubblegummy
  • Leinenkugel’s Summer Shandy – lost the flavor of tea altogether
  • Leinenkugel’s Summer Shandy w/ sugar syrup – syrup brought up the lemon flavor and smoothed out the bite of the shandy, but it still overwhelmed the tea
  • Oliver Lemon Moscato – too tart
  • Oliver Lemon Moscato w/ sugar syrup – mildly lemon but too bland
  • Woodford Reserve Kentucky Straight Bourbon w/ sugar syrup – warm and spicy but did nothing for the lemon flavor
  • Hendrick’s Gin w/ sugar syrup – creamy lemon flavor, smooth
  • St. Germaine Elderflower Liqueur w/ sugar syrup – bright floral and lemony

Contrary to what you might think, we weren’t even tipsy at this point. We did, however, start to get close to what we wanted in a teatail. I will admit, though, that we will probably revisit this one next year for more taste testing and tweaking of the recipe. Otherwise, we think you’ll enjoy what we decided upon for the time being.

Summer Sunset Teatail

6 t French Lemon Crème

6 c fresh water

1½ c raw sugar

1 c fresh water

¼ oz. St. Germaine Elderflower Liqueur

½ oz. Hendrick’s Gin

Bring the six cups of water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the French Lemon Creme tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To Prepare

In a cocktail stirring glass, measure ¼ oz. St. Germaine, ½ oz. Hendrick’s, and ½ oz. sugar syrup. Stir for about 15 seconds to combine.

In a drinking glass that holds at least 12 oz., place 4 ice cubes. Pour the spirits and sugar mixture over the cubes. Top off with chilled French Lemon Creme tea and stir gently to combine.

Let me know in the comments if you try Summer Sunset and how you liked it. Also, I don’t have a pretty picture of the finished teatail, but I do have one of the fruits . . . or rather spirits of our labor. Enjoy!

Tuesday Tea – The 1812 Teatail

August 15, 2023 By in Tuesday Tea Tags: , , , , , Leave a comment

Summer may be winding down, but the Gibson Household is still in creative mode as far as teatails go. Today’s feature has been a favorite for a couple years now, and while we couldn’t agree on a name, it’s always been the 1812 Teatail as far as I’m concerned. I’m going to pose a contest to see if anyone can figure out why I named it the 1812.

Ohio Tea Co.’s Berry Sangria is the base for this lush and juicy beverage. It smells heavenly, looks gorgeous, and tastes amazing when iced. I admit that I bought it on a whim because I tend to lean toward black teas for drinking hot and often shy away from anything fruited. Still, Ohio Tea Co. caught me with the ingredient list as well as the photo on the canister.

In short, Berry Sangria tea is summer in a glass, and as the main part of the 1812 Teatail, it rocks! Pyotr would approve.

1812 Teatail

6 t Berry Sangria

6 c water

1½ c raw sugar

1 c water

Stoli vodka

Chambord

Bring the water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Berry Sangria tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To Prepare

In a cocktail stirring glass, measure ½ oz. Stoli vodka, ½ oz. Chambord, and ½ oz. sugar syrup. Stir for about 15 seconds to combine.

In a drinking glass that holds at least 16 oz., place 4 – 6 ice cubes. Pour the spirits and sugar mixture over the cubes. Top off with chilled Berry Sangria tea and stir gently to combine.

The 1812 is ready for sipping. Let me know in the comments if you tried this teatail and how you liked it. Don’t forget to weigh in on why I named this one the 1812 Teatail.

Tuesday Tea – The Huntsman

August 1, 2023 By in Tuesday Tea Tags: , , , , , Leave a comment

This one is for the men! I’ve crafted a teatail that is husband and son approved. Not that they haven’t absolutely enjoyed drinking the previous ones, but The Huntsman is clearly their favorite. Hence the manly name in honor of the spirit that backs this teatail.

I started with Root Beer Rooibos from Ohio Tea Co., which I tried hot and admittedly did not enjoy. I knew this tea was meant for cooler things such as iced tea. What I loved about the tea was the rooibos perfectly blended with ginger root, anise seed, cinnamon, cardamom, clove, pepper, fennel, sarsaparilla root, licorice, red peppercorns, black peppercorns, and star anise. What’s not to love?

Following the directions below for some smooth sipping with my latest teatail, The Huntsman

The Huntsman Teatail

6 t Root Beer Rooibos

6 c water

1½ c raw sugar

1 c water

Jägermeister

half & half

Bring the water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Root Beer Rooibos tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To prepare:

In a cocktail stirring glass, measure ½ oz. Jägermeister and ½ oz. sugar syrup. Stir for about 20 seconds to combine.

In a drinking glass that holds at least 16 oz., place 4 – 6 ice cubes. Pour the Jägermeister and sugar mixture over the cubes. Top off with chilled Root Beer Rooibos tea to within one inch of the rim.

Slowly pour half & half over the back of a spoon to within half an inch of the rim, creating swirls as the thicker liquid sinks into the drink.

The Huntsman is ready for sipping. Let me know in the comments if you tried this teatail and how you liked it.

Tuesday Tea – Escape

July 11, 2023 By in Read & Relax, Tuesday Tea Tags: , , , , , , , , 2 Comments

About two years ago, I purchased a two-ounce packet of Hawaiian Colada Rooibos from Ohio Tea Co. during a sidewalk sale at their establishment. The sweet earthiness of the rooibos blended perfectly with the other ingredients and lent itself quite well to the teatail I had in mind. Although we could never settle on a name for our teatail, we enjoyed it thoroughly and frequently that summer. But alas, Hawaiian Colada Rooibos was a limited edition and is no more. Imagine our heartbreak.

The good news is that in their creative wisdom, Ohio Tea Co. took it upon themselves to offer us Pina Colada, which has turned out to be a more than adequate replacement. So, this summer, when I returned to the drawing board for crafting teatails, I went straight for the Pina Colada. The heady aroma of this tea, or tisane if you want to be technical, smells like all things lush and tropical. Ingredients include apple, rosehip, pineapple, coconut pieces, hibiscus petals, and natural flavors. It is visually pleasing in the tea ball and the color is spectacular in the glass.

I recently made our new teatail for my mother, and after a couple of sips, I asked her for ideas on a name. Before she had the opportunity to respond, I told her that I was thinking of calling it “Escape” in honor of the Rupert Holmes song more commonly known as “The Pina Colada Song.” She laughed and said she was going to suggest that but didn’t think I’d go for it.

That settled it, and if you follow the directions below, you’ll be experiencing your own Escape before you can sing, “If you like pina coladas, and getting’ caught in the rain . . .”

Escape Teatail

6 c fresh water

6 t Pina Colada tea

1 c demerara sugar

1 c fresh water

Malibu Rum

Bring the water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Pina Colada tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To prepare:

You can perform a dry shake with a cocktail shaker if you choose. I recommend Viski products as they are quality and a great place to start building your personal bar. You can, however, achieve the same results, which is to thoroughly combine the Malibu Rum and chilled syrup, using a glass and a fork.

Measure ½ – 1 oz. Malibu Rum into a cocktail shaker or short glass and add ½ – 1 oz. of the rich syrup. Shake or stir until the liquor and syrup are completely combined. Set aside.

Choose a glass tumbler that is at least 12 oz. in size. Add four to six ice cubes depending on the size of your glass and cubes. Pour the chilled Pina Colada tea into your glass to within one inch of the rim. Top with the Malibu Rum/sugar mixture. Stir gently and enjoy!

I’d love to make this teatail again and garnish with a skewer of fresh pineapple, coconut, and apple slices. Let me know in the comments if you’ve tried the Escape teatail and how you served it up!

Tuesday Tea – We Be Jammin’

June 13, 2023 By in Read & Relax, Tuesday Tea Tags: , , , , , , , , Leave a comment

June and strawberries just go together which is why today’s Tuesday Tea features one of our favorite teatails, the We Be Jammin’. This light and delicious teatail is rich in sweet, jammy strawberry flavor. It’s gorgeous in the glass and perfect for summer.

Wild Strawberry, from Ohio Tea Co., is luscious with rosehips, hibiscus, apple pieces, strawberry pieces, and raspberry leaves. It’s perfect for icing. As a tea enthusiast, I insist that my teatail recipes highlight the tea, as all tea cocktails should, instead of boozing up the drink resulting in a beverage top-heavy in alcohol(s) wherein the tea is reduced to nothing but a color.

We Be Jammin’

6 c fresh water

6 t Wild Strawberry tea

1 c demerara sugar

1 c fresh water

Smirnoff strawberry vodka

Bring the water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Wild Strawberry tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Cover the pot with a lid and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To prepare:

You can perform a dry shake with a cocktail shaker if you choose. I recommend Viski products as they are quality and a great place to start building your personal bar. You can, however, achieve the same results, which is to thoroughly combine the Smirnoff and chilled syrup, using a glass and a fork.

Measure ½ – 1 oz. Smirnoff strawberry vodka into a cocktail shaker or short glass. Add ½ – 1 oz. of the rich syrup. Shake or stir until the liquor and syrup are completely combined. Set aside.

Choose a glass tumbler that is at least 12 oz. in size. Add four to six ice cubes depending on the size of your glass and cubes. Pour the chilled Wild Strawberry tea into your glass to within one inch of the rim. Top with the Smirnoff/sugar mixture. Stir gently and enjoy.

Now that’s something to be proud of!

Tuesday Tea – Summer Daze Teatail

May 23, 2023 By in Read & Relax, Tuesday Tea Tags: , , , , , , , , , , , Leave a comment

April was a busy month as I prepared for my book launch celebration for my novel, Realm. With that being said, I didn’t have the opportunity to write a post for Tuesday Tea. I’m hoping that today’s will more than make up for that.

Oolong is one of my favorite teas, and Tie Guan Yin oolong presents the perfect base for Ohio Tea Co.’s Cucumber Lime Oolong. If you’re not familiar with Tie Guan Yin (also written as Ti Kuan or Ti Kwan), apparently, it is the most famous, tastiest, and rarest of Chinese teas. The name translates to Iron Goddess of Mercy, which makes me like it even more. These days it’s only lightly oxidized making it closer to green tea than black tea. It can be roasted or unroasted.

Tie Guan Yin paired with freeze dried cucumber and natural flavor produced a scent combination that inspired me to go straight to icing this beauty. The mention of limes and cucumbers, two items I’ve only ever eaten cold, made me think of all things cool and refreshing.

I didn’t want to stop at simply icing it, however, and I quickly worked it into what I call a teatail, i.e., a cocktail made with tea. Follow the directions below, and you, too, can remain cool, calm, and relaxed for the hot summer days just around the corner.

Summer Daze Teatail

6 c fresh water

6 t Cucumber Lime Oolong

1 ½ c raw sugar

1 c fresh water

Hendrick’s Gin

Bring the water to 180° F in a stainless-steel pot on the stove. While the water heats, measure out the oolong into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Cover the pot with a lid and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the leaves into the brewed tea. Pour the tea into a glass pitcher and place in the refrigerator until the tea is completely chilled.

To prepare:

You can perform a dry shake with a cocktail shaker if you choose. I recommend Viski products as they are quality and a great place to start building your personal bar. You can, however, achieve the same results, which is to thoroughly combine the Hendrick’s and chilled syrup, using a glass and a fork.

Measure 1 oz. Hendrick’s gin into a cocktail shaker or short glass. Add ½ oz. of the rich syrup. Shake or stir until the liquor and syrup are completely combined. Set aside.

Choose a glass tumbler that is at least 12 oz. in size. Add four to six ice cubes depending on the size of your glass. Pour the chilled Cucumber Lime Oolong tea into your glass to within one inch of the rim. Top with the Hendricks/sugar mixture. Stir gently and sip yourself to contentment.

Enjoy!

Tuesday Tea – Kanchanjangha Noir

March 14, 2023 By in Read & Relax, Tuesday Tea Tags: , , , Leave a comment

Many, many cups of tea went into the creation, production, and publication of my novel, Realm. And even though I’m a published author now, I’m not so haughty as to not be able to chat with my friends over a cup of tea. After all, the purpose of Tuesday Tea was to stay in touch with followers, to remain approachable and grounded.

Kanchanjangha Noir—the name just sounds exotic and is fun to learn how to pronounce—is my newest acquisition from Ohio Tea Co. I enjoy black tea, and this beauty from Nepal does not disappoint.

A deep inhale of the tea leaves provides one with the heady aroma of mild cherry tobacco and an earthiness that leans toward floral more than grass or soil. One teaspoon of tea steeped for five minutes in eight ounces of water brought to 200° F delivers a vibrant cup of tea that is deep red-gold in color. The fragrance of the brewed tea is softly fruity, and the taste is dried cherry, raisin, and cocoa on the palate.

Kanchanjangha Noir is a zesty tea with extremely low astringency. In fact, I didn’t find it to be acidic or bitter at all. A sip finishes on the dry side, although it didn’t leave my mouth feeling tight, and the tea drinks clean and brisk in that the flavor didn’t linger. As usual, I enjoy it without cream or sugar so I can experience the full flavor of the tea leaves in all their glory. I’m looking forward to trying Kanchanjangha Noir iced this summer.

If you’ve had this lovely tea, let me know in the comments how you drank yours.

Tuesday Tea – Sticky Rice Puer

February 7, 2023 By in Read & Relax, Tuesday Tea Tags: , , , , , , , , , , , Leave a comment

I’m so excited to share today’s Tuesday Tea with you because 1.) it has a delicious, complex flavor profile, and 2.) it’s perfect for Valentine’s Day.

Whether you’re spending the holiday with your honey or rockin’ the day solo, do yourself a favor and splurge a titch on the gift that is Ohio Tea Co.’s Sticky Rice Puer. Even the packaging is elegant with a picture of heart-shaped sticky rice on a delicately flowered plate. But what’s inside the packet is the best part.

Sidenote: Apparently, there are several different spellings of pu’er, puer, pu’ehr, but so far, they’ve all been pronounced the same way. A tea sommelier or knowledgeable tea shop owner/staff member will know what you’re looking for.

Never having tried puer, I started with a one-ounce package and was pleasantly surprised when the staff weighed out a generous quantity of gold foil-wrapped tea pucks. They’re classy and adorable at the same time, kind of like a tiny tea treasure.

Sidenote: My puer is approximately ¾” in diameter, and while research has revealed that the larger offerings of puer are called a “cake,” mine are tiny, so I’m calling them pucks, probably much to the horror of tea and/or puer aficionados everywhere.

Per instructions printed on the packet, I heated my water to 212° F for brewing. While the water heated, I wondered how much the now unwrapped puer puck lovingly placed in my small tea ball would expand during the brewing process. After three minutes (also per instruction), I can report that the entire small tea ball was full of puer.

I had a feeling the tea would expand quite a bit, so I took a chance that first brewing and used an insulated mug that held two cups of water. I was rewarded with a deep mahogany tea with an aroma exactly like sticky rice. It smelled delicious, but as good as it smelled, the flavor was even more of a thrill.

As expected, sticky rice was the initial taste on my palate, but then this amazing tea progressed through a multi-faceted change from first sip through swallow to lingering flavor on my tongue. I can only describe it as rich and earthy with fresh and mellow mushroom notes, sweet and light tobacco, and enduring sticky rice. I was in love with this tea.

Sidenote: Don’t talk yourself out of this tea if you’ve had a bad experience with actual mushrooms or convinced yourself that you don’t care for them without even having tried them.

Next, I experimented. Step one was to see if I could obtain a satisfactory second brewing out of all that lovely tea. Yes, it’s possible with the same quantity of water but for an additional two minutes of brewing for a total of five. In this case, the sticky rice flavor took a back seat to the other flavors but was present after swallowing. Still delicious, just a changeup in delivery of taste.

Step two involved heating four cups of water to 212° F and brewing for five minutes with my puer puck in my large tea ball. This was optimal in flavor and color, but I learned that I need to keep the second half of my tea in an insulted mug or thermos so it stays hot. Although, I will say that puer drinks quite nicely when cool. So far, I haven’t experienced any bitterness with longer brewing or resting times.

For step three, I acted upon something one of the ladies at Ohio Tea Co. mentioned, and I tried my puer (brewed by Step Two directions) but added sugar and cream after brewing. I used whipping cream because why not go all the way with splurging? I stirred in raw sugar and warmed my cream so that it didn’t reduce the temperature of my puer.

I don’t normally drink tea with cream or sugar, and, in my opinion, the puer doesn’t require either, but oh . . . my . . . gosh . . . talk about delicious. I know I’ve called other teas “dessert in a cup,” but cream and sugar turn Sticky Rice Puer into rice pudding in your mug. I kid you not—the sweet rice flavor bursts through, the creaminess accentuates the tea, and all is right with the world when one consumes it this way.

But wait–there’s more! Sprinkle a little cinnamon across the top of your creamed and sugared Sticky Rice Puer, and you’re in Heaven. The other flavors are present in a much more subtle way, so I suggest building up to cream, sugar, and cinnamon in your Sticky Rice Puer so that you, too, can decide which brewing works best for you. Although, I won’t be surprised if, like me, you fall in love with this tea in every version presented here.

In closing, there is much about puer that one can research. My goal was to simply introduce you to puer, if you haven’t already tried it, and spark your interest in learning more about it for yourself. Now I must hasten to Ohio Tea Co. for more Sticky Rice Puer before everyone reading this post scoops it up.

Let me know in the comments if you’ve tried puer and how you enjoy drinking it. I look forward to hearing from you.

Tuesday Tea – Roasted Chestnut

January 31, 2023 By in Read & Relax, Tuesday Tea Tags: , , , , 2 Comments

This post should have been written during the holidays because that’s exactly what the tea I’m going to share tastes like, the holidays! So, forgive the hecticness of said season and the tardiness of today’s Tuesday Tea. The good thing is that it’s never too late to enjoy a cup of Roasted Chestnut from Ohio Tea Co.

I discovered this tea about two years ago, and it became a staple in the Gibson household. I recently introduced my husband to Roasted Chestnut to help with his efforts to wean himself off copious amounts of coffee. It is now his favorite go-to tea, and while I prefer to drink it black, he loves to put cream and a little raw sugar in his. Either way, this tea is dessert in a cup without being overbearing.

I believe that last detail is another reason why we’ve fallen in love with Roasted Chestnut. The rich flavor is natural on the tongue instead of sickeningly artificial. Drinking it is so satisfying that it keeps us from nibbling sugary sweets high in fat and calories. Furthermore, it’s perfect with a meal or on its own.

The aroma of this “premium Ceylon black tea flavored with roasted chestnuts” wafts out of the packet upon opening and instantly puts one in mind of caramels with nuts and butterscotch candies. Roasted Chestnut brews up a beautiful, deep mahogany red at 212° F for 4 – 5 minutes, and the taste is beyond compare. Neither flavor nor scent diminish throughout the drinking experience.

If you aren’t already familiar with Roasted Chestnut, indulge yourself today by heading over to Ohio Tea Co. to purchase some. Touring their shop is great fun (you can preview the scent of the teas and shop all the great tea paraphernalia), but if travel isn’t an option, don’t despair. The Ohio Tea Co. website provides an amazing shopping experience with detailed descriptions of the tea as well as reviews to assist with your selection.

Let me know in the comments if you’ve had Roasted Chestnut, and if so, how you prefer it: black or with cream and sugar.