Nobody panic! I’m not giving up my beloved black nectar of life that is coffee; good, rich, no syrups, no sugars, no milk, no soymilk, steaming hot (not lukewarm), fair-trade coffee, that is. It is wonderfully sacred. One, simply pressed cup of coffee a day (with Bruce and a crossword puzzle on the weekends) works for me.
Ode to coffee aside, I walked into the lovely Serengeti Teas & Spices in Harlem, NY with a yoga student and discovered, in a matter of a couple of hours, a new appreciation for beautiful, aromatic, healing teas. The owner, Caranda Martin, greeted me and asked what I would like. I stated, “I have a (joyous spring allergy induced) headache. What do you think would help?” He quickly answered, “Rooibos.” “Great!” I answered, actually knowing what Rooibos tea was. He brewed and I drank. It was beyond delicious and my headache melted away. Go Team Tea!
So with that, I’m on a mission to delve into the world of tea this spring. I know it’s vast and there’s way too much for me to learn in a season, or maybe in a lifetime, but I am happily “playing” with teas – – hot, cold, pairings, and in both sweet and savory recipes. I hope you’ll join me!
Today, keeping it simple, and enjoying the much warmer 49 degrees in New York City, I brewed and chilled a slightly tart and fruity Hibiscus Lemon Bissap from Serengeti Teas & Spices. Hibiscus tea is known for its antioxidants and is also said to promote healthy digestion, among many other properties. And for me, it just tastes yummy! I added a bit of our vat stash of Trembley Apiaries Golden Honey to my batch and served on its own. However, this tea, chilled or iced would pair with a light sandwich or salad for lunch. Next time!
Enjoy your play. Live and Be Well.
Join me for my bytracye Spring Tea! Details coming soon.