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Coming to Terms with Tea

Ever since the revolutionaries tossed boxes of the king’s tea into the Boston Harbor, coffee has been the traditional morning beverage in American mugs. But it’s been more than 200 years, and about time we make amends with tea.

Tea can take many forms, and is perfect for almost every season, occasion and time. There’s nothing like a mug of piping Earl Grey to warm your chilly autumn mornings, or a hot pot of chamomile to help you relax before bed.

According to the United Kingdom Tea Council, tea drinking originated in East Asia. Legend has it Chinese emperor and herbalist Shen Nung was boiling water to drink when leaves from a nearby tea plant blew into his cauldron. He tasted the drink and loved it, and tea drinking spread throughout the region, then to Europe in the 17th century, then to the colonies (where it was tossed into the ocean).

Len Villano

Photo by Len Villano.

In essence, making tea is pretty basic – just heat up some water and put leaves in it. But making an exceptional cup of tea is an art, and takes a little bit of time, attention and care. Keep reading to learn some brewing tips, and hear from someone who grows, dries and makes tea from ingredients found in her Door County garden.

Steeping Tea

Use one tablespoon of loose leaf tea, or one tea bag, per cup, and keep track of how long you leave the tea in the water.

The first step to a good cup of tea is heating up a fresh pot of water. Pour water over the tea, then steep tea according to directions on the package – use boiling water for black and herbal teas, and water just below boiling for green and white teas.

As a general guideline, steep black tea for four minutes, green tea for three minutes and herbal tea for five minutes or longer.

Blending Your Own

Tea doesn’t always have to come from a box, bag or jar. With a little work, you can find ingredients for tasty herbal tea around the house and garden. Take it from Rachel Nielsen, who routinely heads out to the garden to pick, dry and mix ingredients for her own blends of tea.

“Tea is delicious, it’s good for the mind, good for the body and good for digestion,” she said. “What’s wrong with infusing your water with a little flavor and life?”

Rachel’s Recipes

Lavender and Lemon Tea

Mix a half-teaspoon to one teaspoon (depending on the desired strength) dried lavender buds with one teaspoon of dried lemon balm or dried lemon peel.

“Lavender and lemon is probably one of my favorite flavors, as far as herbs go,” Nielsen said. “Just add some honey and you can have a great drink hot or cold.”

Although this tea is one of her favorites, Nielsen has a warning: don’t drink it before you head to work a 12-hour shift. You might get sleepy.

Strawberry and Rhubarb Tea

Dry and blend strawberries, rhubarb stalk and strawberry leaves, then add one teaspoon per cup of tea.

This tea is an immune system booster and a tasty way to hydrate.

Rose Tea

Pick and dry some rose flowers and rose hips, then mix two teaspoons, or one flower and one rosehip, per cup of tea. (Pierce the rosehip with a knife if you’re using a fresh one.)

This tea has a delicate flavor, but is rich in vitamin C and good for immune support.