Tea of the Week for September 20, 2021
This month, I’m focusing primarily on some familiar fall flavors – because FALL is finally here! Oh how I missed fall – especially after the summer we had here in the Pacific Northwest. I know that other parts of the country are used to 100+ degree weather in the summer, but we ARE NOT. I remember one day vividly, the weather app on my phone said that it was 116 degrees, but also said that “it felt like 114”. I recall finding that so funny because I’m thinking, how really different is 114 degrees versus 116? Now, thinking about it – it really isn’t that funny. Perhaps I was suffering from some sort of heat hysteria.
Anyway – I’m quite happy to be finally welcoming fall – & the cooler weather that accompanies it – to the Pacific Northwest.
This blend starts off with a base of organic honeybush. Then I added some vanilla beans, maple essence & maple syrup (by way of organic maple cotton candy – made from pure maple syrup. I’d layer the cotton candy in the blend and a couple of days later, I’d return to find the cotton candy had crystallized in the blend – so I’d crumble those crystals into the blend – so there are tiny little chunks & shards of maple-y goodness that will melt in your tea) Then I added some cinnamon & nutmeg for more coziness.
The result is a warm, cozy cuppa that will comfort you on the chilly nights that are on their way. Seriously yummy. It’s also organic, VEGAN, gluten-free, allergen-free, caffeine-free & all natural!
organic ingredients: honeybush, cinnamon, maple syrup (crystallized cotton candy), calendula petals, nutmeg, vanilla beans & natural flavors
to brew: shake the pouch before you open it to redistribute ingredients. use 3 ½ grams of leaf to 12oz of very hot water (195°F) & steep for 10 minutes. strain & allow to cool for at least 10 minutes. enjoy.
I encourage you to taste this before you sweeten it – this is blended with actual maple syrup so it may be sweet enough without the addition of sweeteners.