Tea: Triple C Tea

triple c tea pic 2

Tea: Triple C Tea
Company: none; My own personal recipe

This is the first post that has some of my own pictures in it. YAY!!!! PROGRESS! Anyways this is a tea that I like to make to help me relax at night. I love chamomile plain, but I am a bit of a spice fiend so I have been thinking of ways to add spices to it, and ended up coming up with a great tea blend. I call it Triple C Tea; cause the the three main ingredients all start with, “C.” Here is what you will need…

Main Ingredients:

  • Chamomile  (If you can’t buy it loose, use 2-3 tea bags for 16 ounces of water)
  • Cinnamon Stick (small or big)
  • Cloves (1-3)

Now there are two versions of this. One is just plain tea and the other is a latte form. The latter I use a bit more chamomile and spices; I use only 1 clove and Continue reading

Advertisements

Tea: Eight Treasures Yabao

Eight-Treasures-Yabao-XLCompany: Verdant Tea
Name:  Eight Treasures Yabao

OMG! IT’S BACK, IT’S BACK, IT’S BACK!!! This is one of my favorite teas from Verdant Tea for the summer. It is a unusual mix that is sure to please floral and light tea lovers.

The lore behind this tea is that it is based of the Chinese tea blend “Eight Treasures”, which while sometimes varying in blend it is usually a mix of green tea, flowers, fruits (orange and goji berry, ect.), and added rock sugar. It is a spring time tea that is meant to decrease body heat, aid in digestion, and boost your energy. What makes Verdant’s take on the tea so wonderful is the use of Silver Buds Yabao tea in it. Yabao tea (or Old Tree Bud White) is a unique type of tea. New fresh bud clumps are picked off of tea trees (not the bush kind) and then lightly processed much like white tea. However, unlike white tea is can be aged. Verdants Yabao is supper sweet and crisp with notes of cedar and peppercorn.

This Yabao while good can be a bit weak, however, in this blend it’s flavor attributes are harmoniously amplified and creates a wonderful summer tea that is good warm and iced.

The smell of the dry leaf is like smelling a bunch of hand picked sweet flowers and nectar; sweet and airy. The wet leaf becomes deeper with damp cedar notes backed with warm vanilla. The taste of the tea is’t self is simply divine. It is like drinking the nectar of sweet flowers drizzled with vanilla and a tinge of tingly spice left on the tongue  When it is iced the vanilla becomes more of a creamy texture with the jasmine and Yabao more present making it tasted like flowers that have been plucked from a cedar forest that still have morning dew on them.

Overall this is a great crisp, light, and floral tea that is sweet enough on it’s own and in my opinion embodies spring time. With just 2 tsp of leaf you can make 16-24oz of pure spring time bliss for you or your friends.

NOTE: While this tea has green jasmine tea it isn’t over the top or dominating in flavor. It is more of a sweet jasmine then a dry floral one. So jasmine wienies (like me) don’t need to worry.

eight_treasures_iced_700x468***************************************************************************************

Instructions

HOT: I brew mine a little different from Verdants steeping. First I brew 1 tsp in per 8oz for 1 minuet, then pour into a pyrex. I add another tsp of leaf to the pot and brew for 2 minuets, and pour into the pyrex. Then I brew one last time for 2:20 minuets and pour into the pyrex. Makes 3 8 oz servings NOTE: You can skip the last steep if you want it a little stronger.

INSTANT ICED: Fallow the same guidelines as above, but either brew leaves in 4oz of water or double the leaf used. Pour the steepings into a heat resistant pitcher and put in equal parts ice to water. Will make 16-24 oz to 32-48 oz depending on the method used. You can also brew it up normal using the hot method and wait for it to cool, and then put into the fridge or freezer, but this method is faster and just a tasty.

Brewing Specifics

  • leaf: 2tsp
  • Pot: Glass
  • Water: 8oz
  • Temp: 185F
  • Steep: 1 minuets; 2 minuets; 2:20 minuets.

Tea: Laoshan Genmaicha

laoshan_genmaicha_700x468

This wonderful tea comes from Verdant Tea. It is there awesome Laoshan Genmaicha. I have had a genmaicha once before, but didn’t really get excited over it, but I decided to give this one a try…….. glad I did. It has a nice robust flavor without being to overpowering or burnt tasting. Unlike most genmaicha this one is a Chinese green tea base. This one in particular that has a rich green bean and buttery taste. With the addition of the toasted rice it almost seems like it just makes the base tea a little more fuller tasting, and adds a great nutty flavor. I just love sipping this tea during my meals. It is almost like I am getting my greens in with out having to eat them; which is good when you are eating sloppy joes. You can also get a good bit of steeps out of it as well. Not to mention the fact that I  love the symbolical combining of the wonderful green tea that Verdant brings in and the use of Verdants’ local rice fused into one tea. From what I have heard from reviewers that have had more experience with genmaicha, this one in particular has a supreme quality and taste compared to most genmaicha. 

Overall I would recommend this to some one who likes Genmaicha or wants to try one that is out of the ordinary.

***********************************************************************

Specifics

  • leaf: 1tsp
  • Pot: porcelain
  • Water: 8oz
  • Temp: 185F
  • Steep: 2 minuets 

Tea: Chocolate Chamomile Curiosity Brew

Curiosity

This tea is part of another Sip Down of my large stock of tea and comes from the lovely Verdant Tea. It is called Chocolate Chamomile Curiosity Brew, and as the name suggests it is a curious concoction indeed. It takes some of the traditional ingredients from a sleepy time tea (spearmint, chamomile,fennel) and mixes it with cinnamon chips, the malty chocolaty laoshan black, Wuyi Big Red Robe, Peruvian Cacao Nibs, and Marigold. I at first was skeptical of it, being an odd combo, but found it to be a unique, relaxing, and tasty tea.  The malty and chocolaty black tea mixes with the cinnamon and fennel to make an almost brownie like flavor. The chamomile adds a nice creamy floral aspect, while the spearmint adds a nice touch of coolness. It tastes great warm and makes a refreshing ice tea; it’s a very relaxing mix. Did I also mention that this tea can take many steeps as well.

So if you are found of sleepy time tea. mint teas, or want to try something out of the norm, I would give this one a shot.

******************************************************************

Brewing Specifics

  • Pot: Porcelain
  • Water: 8oz per steep
  • Leaf: two tsps
  • Steep Time: 1 minuets (then added 30 sec each steep)
  • Sweetener: just a pinch of light agave
  • Temp: 205F

Directions

HOT BREW

  1. After getting your water boiling poor it into the pot and leave it for 5 seconds, then pore out the water; this is to do a rinse.
  2. Pour under boiling water back in and steep for 1 minuet; continually added 30 seconds for each steep done.
  3. When it is done steeping strain it off into a mug or pitcher
  4. Add sweetener if desired
  5. ENJOY

ICE TEA

Note: use 4 tsp per 8oz of water; can make between 1-2 quart batches from 8oz steeps.

  1. After getting your water boiling poor it into the pot and leave it for 5 seconds, then pore out the water; this is to do a rinse.
  2. Pour under boiling water back in and steep for 1 minuet; continually added 30 seconds for each steep done.
  3. When it is done steeping strain it off into a  pitcher or extra large pyrex
  4. Add sweetener if desired
  5. Then add equal parts ice to your pitcher or pyrex (ex: 16oz of tea + 16oz of ice)
  6. ENJOY

Tea: Smaug

Smaug 52

Ok, I know I already did a post about 52 teas and have a bunch of Verdant Tea samples to get through, but when you have a tea this awesome you have to write about it; plus I wasn’t going to be home a lot today, so I didn’t have time to do multiple steeps.

I first came across this tea while parusing 52 teas website, as I had not been on there in a while. When I came across it I first thought, “A tea with a Dragon on it?Automatic win!” Then when I read the ingredients I new I had to have it. Dragonwell Green Tea with cinnamon and cayenne, with just a touch of lapsang souchoung; 1 ounce of it in 5 pounds of green tea. However by the time I found this tea it was already sold out….. Oh the disappointment. But with a bit of hope I put myself on the waiting list for it. Sure enough after a few days later I notice it for sale again……… at 2:00 AM…….. I don’t sleep. Anyways I didn’t take any chances and insta-bought it right then and there. So glad I did

The smell of the tea when I opened my pouch was sweet cinnamon with a tinge of smoke. The brew was a golden yellow and smelled of cinnamon green tea, but not in a overpowering way. The base tea in this mix is great. Sweet and has an apple like sweet crisp. This is then accented by sweet cinnamon and hint of cayenne heat. There is also a wafting flavor of smoke that brings the flavor home. If it was still available (and I had the money) I would buy another pouch of this. I put myself back on the waiting list though; as I really do want to buy some more of this tea.

If you want to also buy some more of this tea, follow the link here and put yourself on the waiting list. The more people on the list, the better the chance of it being re-blended. If you want to see more reviews of this tea, check them out here on Steepster.

I would recommend this tea to anyone who likes green tea and even spice weenies; unless you just loath cinnamon.

P.S. To my non-geek people Smaug is the dragon from the movie and book, The Hobbit. Also I have no idea how to say it.

**********************************

Brewing Specifics

  • Pot: Porcelain (I recommend glass though)
  • Water: 8oz per steep
  • Leaf: 1.5 tsp
  • Steep Time: 2 minuet  2.25 minuet  
  • Sweetener: not needed
  • Temp: between 160-175

Directions

  1. After letting your boiling water cool down between 160-175F poor it into the pot
  2. When it is done steeping strain it off into a pitcher or giant mug.
  3. Steep the leaves as before, but just a little bit longer.
  4. Pour that steep into the same pitcher or mug
  5. ENJOY