Such is the pleasure and ensuing addictive nature of tea. Would you have ever guessed that Tea is the most enjoyed beverage around the world next to water, drunk in more countries by more people around the world, every day. Around the world 2 billion people will drink tea every morning - green tea, black tea, chai, herbal tea, people are drinking it by the cup full.
In ancient times, tea was not sipped for pleasure but for medicinal purposes and as an aid to meditation.Taken by scholars, artists, musicians, creatives and royalty intentionally to help with clear thought, decision making, spiritual insight and the creative process.
In China, then Korea and Japan, once a humble drink afforded by everyone, the value of certain teas grew and became a luxury. Revered as a sign of wealth for gift giving as well as the beverage of choice at significant occasions or meetings.
Now Tea is medicine for the soul when you need a little time out in a busy day and the sips we take between the laughter and amid conversation with friends new and old.
When you think about it,Tea has been present and part of many of the most significant moments of history.
Over the centuries and in most cultures, tea has been a part of daily life. Certain blends and recipes were drunk seasonally as various plants bloomed and helped to heal those suffering from ailments that occurred in the heat or cold of the corresponding growing season. Drying of these plants enabled the benefits of tea in its traditional use as a medicine so they could be used medicinally all year round. Preparation of tea leaves into tea cakes made it easier for transportation and tea then filtered across countries with travellers and traders.
Many many plants in different cultures have been steeped to make a tea, traditionally sipped over the centuries around the world to make a herbal brew, a tea for medicinal use.
In the villages, Mothers made remedial teas from plants growing in their local fields and forests to care for their families, with recipes and folklore handed down from Woman to Woman over generations.
Herbal teas have been sipped to calm, detoxify, energise, cleanse, clear thought and improve focus, eliminate excess fluids and aid in weight loss, help with menstrual pain, childbirth, breast feeding, for better digestion - especially before and after eating, improve sleeping ability, healthier skin, hair, nails. Tea has been a friend to our health and well being for the longest time.
Today the nutritional qualities of teas and their effects on our wellbeing are well established.
Purpose as well as the type of tea favoured varied from culture to culture with Camellia Sinensis the leaf from where we obtain black, white, green tea and matcha tea as most commonly sipped around the world.
Teas and herbal brews have a vast array of taste and aroma. They stimulate our taste buds across the palate with syrupy sweetness, bitterness, sour, spicy, floral, and earthy notes. Not surprising to tea drinkers, very surprising to those new to the pleasure of drinking tea. Fruits, leaves, roots, flowers, seeds, branches and stems all can be made into deliciously delightful teas. No matter your personal taste buds, there is no end of flavour to be enjoyed. Their taste often being a clue as to their benefits to our health and wellbeing, for example bitter herbs are beneficial to aiding digestion and liver ailments.
Taste as well as their appearance can help to connect to the benefits of brewing plants for remedial teas, with the Doctrine of signatures stating that herbs resembling various part of the body can be used by herbalists to treat ailments of those body parts. Of course, not every plant is meant to be consumed, perhaps only topical use or not at all! A golden rule for tea as with the use of aromatherapy essential oils, is to never lose your respect for the healing power of plants. Never assume that any plant or oil can be ingested or applied without knowledge of their actions and history, they are powerful!
Loose leaf in our humble opinion is always best for optimal flavour and permeation of the tea with the hot water. Tea bags are certainly very convenient but there is no comparison to the fullness of flavour of loose leaf tea and the aroma as it brews.
Rule of thumb with brewing your tea is to appreciate the water should not be boiling hot but just "off the boil" so you don't scald the tea but gently unleash the flavours within. Different temperatures and times will benefit the brewing process of black, white and green teas such as Oolong, Darjeeling, Matcha ranging from 60-95 degrees C. For Herbal teas such as Chamomile, Calendula, Peppermint and blends, you are more focused on learning the strength of flavour you prefer with quantity of tea and length of time for brewing.
One teaspoon per person and one for the pot is generally fine for most herbal teas unless they have a particularly strong flavour. eg Peppermint Tea.
After you boil the water, let it sit for 3-4 minutes before adding to your tea pot or plunger.
Let your brew steep for 5 minutes to allow the full flavour of the leaves, flowers, roots, buds and fruits to unravel and merge.
Pour, sit and sip as you unwind and taste the bouquet of botanical bliss fill you up - absolutely Mother Natures medicine for mind body and soul.
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