On Tuesday Sarah introduced you to a beautiful made-up word
. Today I’m popping in to share a lovely but rarely used word: tisane.
plural noun: tisanes
a medicinal drink or infusion, originally one made with barley.
To review, the true definition of a tea is any drink made by brewing the leaves from Camilla sinensis. As we discuss in this post, there are many varieties of teas. They differ based upon the type and quality of the tea leaves and how they were processed after being harvested. My understanding is that everything else, would be an herbal tea, and thereby considered a tisane.
And now, let’s turn to the fiery ginger tisanes. They are lovely any time of year, but particularly perfect during the long cold winter months. They’ll warm you up from the inside out and may even help to sooth some of those nasty winter blahs.
When writing posts like this, I would love to tell you all of the claims made about an ingredient or exercise, but the scientist in me can’t bear to make a claim without citing the primary literature… so I’ll just leave it at this, I believe that some cultures and practices carry with them an ancient wisdom.
In Ayurvedic medicine, ginger is believed to be a “universal great medicine” and an Indian proverb says that “everything good is found in ginger”.
Pictured in this post are two ginger tisanes that I love. Ginger Soother by Ginger People can be opened and drunk hot or cold. I always drink it cold and usually on the go. It’s delicious and not too fiery if you’re still warming up to ginger (puns!).
My other go-to are the dehydrated honey ginger crystals in single serving pouches by Prince of Peace. I’ve found them in grocery stores, Asian markets, and online. I always drink this one hot – just boil water and pour of the crystals – it creates an immediate ginger tisane that has a bit more of a ginger kick than the Ginger Soother. These are awesome because they’re easy to pack for camping and other travel.
If you’re looking for a new habit this winter, start drinking a mug of ginger tisane in the evenings (and definitely during your Monday meditations). xo
Tea is our ingredient of the season this winter. While we love a traditional cup of tea, we also enjoy spicing it up with a masala chai and adding rose petals for a floral touch.
Kombucha seems to be a drink that can divide a crowd. People either love it or hate it. Sarah and I are strongly in the love camp! I drank my first bottle about a decade ago, knowing nothing about it, but being drawn in by the cute bottle (and wanting to taste anything named “Wonder Drink”!). The flavor of that first bottle was odd, yet addicting, and ever since I’ve loved trying new flavors and brand.
Fast forward all these years, imagine my delight when I was biking down the bike path in Boulder and sidewalk chalk signs pointing me toward’s Rowdy Mermaid‘s kombucha taproom! During Sarah’s first visit to Boulder, we stopped in to sample the goods. Fast forward a year, and during another of Sarah’s visits, we were introduced to Upstart Kombucha while walking down Pearl Street. We’re partial to Upstart’s rose bud variety, but will take any bottle in a pinch! Needless to say, kombucha culture (haha!) is going strong here in Boulder. We’re lucky to have some many local brands at our fingertips and love them all! Even so, we couldn’t help but get in on the DIY kombucha craze, and the nudge to do so came when our mama gave us this book for Christmas.
The internet is full of information about kombucha, including many sites and youtube videos that walk you through the process of making a batch at home. Consider this post an introduction to kombucha and a starter brewing guide. If you have questions and/or comments, please get in touch!
Bubble, or boba-milk, tea was always one of my favorite treats when I’d pass through Chinatown while going to school in Philly. Although, admittedly, in those days I would usually substitute coffee for the tea, but a theme’s a theme, so we’re talking tea today.
Have you had a cup of bubble tea yet? What do you think? Have you seen it and just wondered what the heck was going on with those gelatinous black balls and the extra-large straws?
Tea is our ingredient of the season this winter. Looking for another cocktail with tea? Check out our Garden Gin. And want to experiment with more infused vodkas? We love this hazelnut liqueur and this rosemary vodka.
Today we’re here to provide a warning : tea-infused vodka may be an acquired taste… and we haven’t quite acquired it yet, but we’re trying (I’m drinking some as I type!). On a scale of 1 to 10, we’re giving this one an “ehh”.
So, the idea is simple, take some vodka, add some tea, let it sit, then strain, and then make a cocktail. But for how simple it is, and for how much we love tea and vodka, somehow we aren’t loving the results. And this isn’t some crazy idea schemed up by us, Absolut sells a tea-flavored vodka!
Tea is our ingredient of the season this winter. We’re using that as an excuse to sit down more often and relax over a cuppa’. If you like combining matcha with your desserts, check out this milkshake!
Lately I’ve come across so many dessert recipes that combine the flavors of black sesame and green tea, and I’ve been so intrigued. As you may know, I’m already a fan of having my matcha green tea as a dessert rather than as a hot tea, so extending that passion to cakes seemed like a no-brainer. And since we liked the chocolate chip cookies with tahini so much, I was excited to experiment with another sesame-flavored baked good. It only took me a week and an embarrassing number of hours to hem and haw over recipes before deciding on these black sesame cupcakes with matcha green tea frosting.
In this post Molly Yeh provides a roundup of beautiful black sesame/green tea combinations (the subject of that post happens to be a green tea cake with black sesame frosting – the opposite of what we have going on here today!)… and if that weren’t enough, both of today’s recipes come from Molly’s site. What can we say, we’re fans.
Extending our search farther into the interwebs, the black sesame-matcha combination is nothing new. From what I’ve learned it originates in Japanese cooking, where you’ll find many desserts that use flavors not extremely common to American treats, think beans, seeds like this sesame, and sweet potatoes.
Just popping in to share some of our favorite tea accessories with you. Most are perfect for a pair of tea drinkin’ fools. XO
If your valentine loves tea, start by simply buying them their favorite blend (or the luxury blend that’s a splurge) and give it to them in a beautiful storage tin.
We love this electric kettle for our tea, coffee, and hot chocolate needs. There are a variety of cute designs out there, but if you know a tea aficionado, get them one with temperature control.
Thinking about flowers for Valentine’s Day? This poppy drink cover puts a smile on Katie’s face every time she uses it.
These Numi organic blossoming tea sets with a glass steeper pot make the sweetest gift too.
For someone who loves lose-leaf tea, an infuser is always useful. Win them over with this pixelated heart infuser.
Valentine’s Day = chocolate + tea. AMIRITE? We’re excited about these matcha dark chocolate bars from a company that’s working hard to produce chocolate with high ethical and environmental standards.
Can’t find a tea-flavored chocolate bar in your market? Try infusing their cup of hot cocoa with tea.
Serve your sweet their tea (or infused cocoa) on these beautiful marble coasters or this marble tray.
How about something for their apartment? A simple tea print for the wall? Or you can go for the absurd.
There are so many great mugs out there, we had to do a little round-up:
- Have a Star Wars sweetheart? Why not tell them “yoda one for me“?
- Katie’s one for understated love. You too? Get a “Meh” mug.
- And she’s totally over hearing that moms love their kids “to the moon and back” (sorry if you’re one of them!). So this mug made her chuckle.
- If you want to get all the adults chuckling, pick up this Animates mug.
- Or if you want to keep it PG and stylish, grab a Haand cloudware mug.
Tea on the go is our favorite. How nice is it to open a steaming jar in the middle of a meeting or class? Pick up some biodegradable Tea filter bags, fill up your ball jar and throw an American made Holdster leather jar holder on it and you’re good to go.
Tea is our ingredient of the season this winter. We’re using that as an excuse to sit down more often and relax over a cuppa’. Check out the entire tea archive. This post, in particular, is another one that calls for the use of Earl Grey (in ice cream sandwiches!).
I can’t believe that it took us two months to combine tea and alcohol, but the day is finally here! Today we’re sharing our take on this delicious cocktail from Sugar & Charm. As you’ll see, this drink is a complex mix of a variety of botanical flavors. The Earl Grey tea provides a dark tannin-filled foundation, and then it’s layered with lavender, lime juice, and just a hint of citrus, both from the tea and a sliver of zest. Honey adds just a touch of sweetness. Needless to say, this drink is far from the Long Island Iced Teas we all had one too many of in college.
I mentioned that the drink gets a hint of citrus from the Earl Grey tea. Traditionally, Earl Grey is a black tea that is scented with the addition of bergamot essential oil. The bergamot orange is an extremely sour fruit with a rind the color of lemons. It is not considered edible, but with the addition of sugar can be turned into marmalade. Earl Grey tea was first produced in England in the early 1800s in an attempt to reproduce the flavors of more expensive Chinese teas. Perhaps surprisingly, combining gin and Earl Grey, as we do below, is not a unique idea. Although it’s not as fashionable today, it was common throughout the UK, particularly in the late 1800s.
Hey sweethearts! We’re baking with tea today. You can enjoy these earl grey tea cookies alone or with ice cream as a sandwich – that’s the route we’re taking. The toasted tea adds a warm, sweet flavor to the buttery cookies. They’re so simple you don’t even need a mixer.
Tea is our ingredient of the season this winter. We’re using that as an excuse to sit down more often and relax over a cuppa’. If you’re looking for another way to spice up your black tea, check out our masala chai. Click here for our archive of Valentine DIYs.
Hey there, thinking about surprising your Valentine with breakfast in bed and a side of tea? No? How about just surprising him/her with an afternoon cup of tea? Either way, we have an idea for making that Valentine’s Day cup extra special ~ add some dried rose petals.
Doesn’t that look beautiful? Think about letting your sweetheart add the dried tea and petals to the boiled water themselves, that way they can see the delicate pink petals before they go in the kettle and lose their color. #itsthelittlethings
The rose petals will add a light floral aroma and flavor to any variety of tea. I prefer a black base, but this would also go well with the lighter flavor of a white tea.
All rose petals are edible, but not all are created/tended equally; be sure to purchase dried rose petals that were grown and processed without any pesticides or additional chemicals.
So simple, but so sweet for your special someone on Valentine’s Day.
Tea is our ingredient of the season this winter. We’re using that as an excuse to sit down more often and relax over a cuppa’. I’m not sure which I like more today’s milkshake or this old favorite.
How does that saying go, it’s
5 o’clock summer somewhere? At first I felt funny suggesting a milkshake recipe in the middle of January, but Sarah and I are such shake fans that we never pass one up, no matter the time of year, and I’m guessing we have a few readers with the same priorities.
I know this is going to sound absurd, but I remember everything about the first time I tried a Starbucks Green Tea Frappuccino (GTF). I was in Boston during a hot summer struggling to do my research on a Saturday, living on a meager grad student budget, and decided that I needed a treat. The GTF it was, and I swear it was the most delicious thing I had in weeks… possibly a reaction to how grey my life was feeling? Dramatic much? Anyway, to this day I love GTFs, but admittedly I still rarely order them. They are never as good as that first one and I still don’t like paying that much for a drink. BUT I have found the perfect homemade alternative : a green tea milkshake!