Tea is our ingredient of the season this winter. We’re using that as an excuse to do a lot of tasting and to share our finds with you. Also, if you like orange-y things, it was our ingredient of the season last winter!
When Sarah was in town last week, we made it a point to visit Boulder’s Ku Cha House of Tea. We’re excited to tell you more about the shop and its tea house in another post, today I wanted to share some photos and details about the Pu’er tea in a dried tangerine that we took home for our afternoon tea.
To make this specialty a fermented tea is stuffed into the whole rind or mandarins or tangerines. The stuffed fruit is then left to dry, allowing the tea to absorbs the light citrus aroma. The tea leaves can be brewed alone or with broken pieces of the dried tangerine peel, thereby amplifying the citrus flavor.
Every season we like to pick one ingredient and find a variety of ways to love it and use it. You can find our complete ingredient archive here.
When Sarah and I were thinking about the long, dark, and cozy winter still ahead, we decided that tea would be the perfect ingredient to carry us through to spring. We’ve always been big tea fans, granted our tea selection can get a bit boring (Sarah has her favorite and I have mine), but we’re hoping that during our “winter of tea” we will learn more about teas, sample new varieties, and even discover new ways to incorporate tea into our lives through baking, cosmetics, and crafts. We’re also excited to use this selection as an excuse to spend more time in our local tea shops, maybe pop into Celestial Seasonings’ factory for another tour, and visit at least one tea house for a ceremony.
Mint is our ingredient of the season. We’ve used it in a variety of drinks, both alcoholic to non-alcoholic, salads, and body scrubs.
Today we’re sharing an amazingly simple and delicious herbal iced tea that’s the perfect addition to any summer spread. This pairing of lemongrass and mint is something I’ve carried around with me for years, only getting the urge to mix up a batch on the hottest of summer days, just like the first time I had it.