Our favorite teas of the season
Fall is a time of transition. “The autumn harbors a certain emptiness that can leave us feeling exposed and a little raw, but it is also filled with possibility—a time when we, too, can strip down to a quiet essence of being and savor the simplicity,” says Banyon Botanicals.
Simply Delicious and Seasonal:
Chai– Chai (a generic term for “tea” in Hindi) has been consumed for over 5,000 years, originating in the ancient southern region of Asia. The traditional Masala (spiced) chai was said to have been created by an Ayurvedic practitioner while seeking medicinal applications with his love for tea. A traditional masala chai blend will use a black tea base (usually Assam CTC) with some combination of spices. The most common are ginger, cinnamon, cardamom, clove, nutmeg/mace, vanilla, anise, fennel, licorice, and pepper. Honey or sugar along with milk is often added, but not necessary. Chai is known for its velvety texture, and sweet, spicy, creamy taste. Masala Chai is not only consumed hot (the traditional way), but also cold, iced, even frozen.
Ayurvedic Vata This blend is designed to help you feel grounded and relaxed. The combination of Linden leaf & flower, Lemon Myrtle, French Vervaine, Lemongrass, Lemon Peel, Orange Peel, Ginger, Ginko Biloba, Nettle Leaf, Licorice Root, and Marigold Petals leave nice lingering flavors of sweet and citrus.
American Roots– A Happy Lucky’s herbal blend of Rooibos Vanilla, Sarsaparilla Root, Spearmint, Cinnamon, Wintergreen, Ginger Root, Cloves, Cardamom and Nutmeg. Inspired by the history of root beer, this blend has a bit of a spicy Indian twist. A complex flavor with warming qualities.
Be Well – As the name suggests, this herbal blend will help you be well and stay well. Composed of ginger root, linden leaf and flower, lemon myrtle, french vervaine, lemongrass, orange peel, echinacea purpea tops and roots, nettle leaf, rose hips, pao d’ arco bark and lemon peel. It’s designed to warm the body and bolster the body’s immunities, to ward off colds and help you get over them quickly. A good book, a close friend, and honey complement this tasty drink.
Food Pairings with tea
This hot trend blends teas, instead of wine or alcohol, with meals and tastings to enhance the flavors of both tea and food. Tea Somelliers provide their expertise and knowledge to make food and tea a magical experience when melded. Here are a few of our tips to enjoy a tea a food pairing.
Khongea 2nd Flush Golden Tip Assam with Peach Cobbler/Pastry
Lapsang Souchong with Apple Scone/Pastry
Harvest Moon with Hard, Sharp Cheeses