Terri's Tea Talk

Drink your tea slowly and reverently, as if it is the axis on which the earth revolves - slowly, evenly, without rushing toward the future." - Thich Nhat Hanh, Vietnamese Monk

The History of Tea

According to legend, tea has been known in China since about 2700 BCE. For millennia, it was a medicinal beverage obtained by boiling fresh leaves in water, but around the 3rd century CE it became a daily drink, then tea cultivation and processing began.

The story follows that the Chinese emperor Shen Nung was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree blew into the water. Shen Nung, a renowned herbalist, decided to try the infusion that his servant had accidentally created. The tree was a Camellia sinensis, and the resulting drink was what we now call "Tea"

Even though, It is quite impossible to know how true this story is; tea drinking certainly became established in China before it had even been heard of in the west. Tea today is still a major part of many Asian and European Cultures as well as also being a major part of Caribbean culture.

Growing up in Jamaica, for as early as I can remember, having being told to "Drink Likkle Tea" to remedy any and almost every discomfort in the body and not to forget it being a staple for breaking fast in the mornings before school; had very much sparked my interest and love for tea and all the magical things it can do to the body internally.

The most popular being Green Tea, Black Tea and Peppermint Tea; with my personal go-to being definitely freshly picked peppermint or Lavender Chamomile.

Tips to a Good Tea Infusion

Most of us may think that making a cup of tea is as simple as pouring some boiling water over a bit of dried herbs that have been sprinkled into a teacup but there is a bit more to it than just that. There is a science to it, but also an art and ritual. Making tea can be the ultimate alchemy; it captures the essences of fire, water and earth. It is a away to slow down and connect with your herbs and the plants on a deeper level; a way to find a moment of pause in an otherwise busy day.

1. The biggest rule when it comes to working with herbs, including making tea, is to NEVER use aluminum, copper, or plastic pots or utensils for preparing loose leaf herbs because these can impart toxic chemicals into your preperations. It is best to use glass, stainless steel, ceramic, cast iron or enamel.

2. Be sure that the water you are using is free from contaminants; spring, PH balanced, alkaline, distilled or purified water is best, Avoid using tap water to make tea or prepare food.

3. Tea can be served either as a Hot or Cold Infusion. A Hot Infusion draws out the vitamins, enzymes, and aromatic volatile oils from the herbs, while cold infusions are ideal for mucilaginous herbs, herbs with delicate essential oils; and herbs with a bitter flavor.

4. The standard portion of water to herbs is 1 tsp of dried herb or 2 tbsp of fresh chopped herb to 8 oz (1 cup) of water.

The 3 Methods to Preparing your Infusion

1. First place fresh or dried herb(s) in a container, and pour just boiling water over them. Immediately cover the container with a tight-fitting lid and allow it to steep or infuse for 10-20 minutes. How long you leave the herb to steep for depends on the type of herb you are using and the active plant constituents you wish to extract. If the herb is high in volatile oils, it is best to let the boiling water cool for a minute before pouring it over your herbs.

2. A stronger medicinal infusion can be made by placing the herb(s) in a pan with cold water. Place a tight fitting lid on the pan and very slowly bring the water to just before boiling. Before the water begins to boil, remove the pot from the heat.

3. Either infusion method can be made stronger by allowing the herbs to infuse overnight.

A few other herbs that make really great tasting teas are Red Raspberry Leaf, Lemon Balm, Holy Basil, Lavender, Chamomile, Calendula, Nettles, Peppermint, Red Clover, Blue Lotus, Passion Flower, Mullein, Violet leaves, Mugwort, Orange Peels and Ginger. Any of these herbs can be blended together to make a very beneficial tea blend or even served on their own. These are also some very common grown herbs that you can even start growing, harvesting and drying at home to make your own teas for regular consumption when needed.

Maybe also try doing a comparison between a store bought box of tea and the same herb but dried or freshly harvested and take note of the difference in taste, smell and effects it has on your body and then you will notice how much better it is to use fresh ingredients.