Parisian Tea Adventure (Part 1)

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Jetlag Shmetlag.

I didn’t care that I had to fly from DC to Toronto to finally land in Paris only to make my way to the Airbnb I booked that presented itself as “Close to the Le Marais.” 

(Side bar: It’s never a good sign when the word “close” is used in an Airbnb listing. I should have known better.)

Upon arrival at the door of this “Le Marais” flat, the host took my bags and stored them so I could begin the day. When I asked how far we were from Le Marais he said, “At least 26 minutes on foot. But it’s better to take the Metro.”

I immediately heard a voice in my head says, “Oh hell no. You didn’t come to Paris to Metro. You only have 2 days.”  The voice in my head was right. I came to walk and wander New York City Style. So, while standing on the side of a busy road I called my old standby hotel which had originally been booked online (and why I booked an Airbnb) with the hope that “par chance” a room would be available.  When I heard the voice on the other end say: “Oui” – I hung up, got my bags and tried to find a taxi. Not so easy as you may know if you have ever tried to find a taxi in Paris. There are rules.

Rolling my bag along the bumpy sidewalk, I walked up to a waiter at one of the cafes and asked him if he knew where the closest taxi stop was. He was only too happy to help me and literally ran out into the busy road looking for one to make stop. He then made a joke and said, “Just stand here looking beautiful and they will stop.” Ah Paris. Whomever said the French weren’t friendly must have been a mighty miserable curmudgeon.

My drive to the Latin Quarter was narrated ever so perfectly by an older French driver with his gorgeous old school thick accent. He pointed out all the different buildings telling me a story of each one. It was brilliant and full of passion. I didn’t have the heart to tell him this wasn’t my first time in Paris, so I listened and savored each moment until we rolled up to my favorite, quaint little hotel – and pretty much the only one I’ve ever stayed at in Paris: Hotel Claude Bernard. Three stars, nothing fancy or over the top, slightly old Paris in feel and my favorite.

The man at the front desk was someone I recognized from my last stay many, many, many years ago. While he checked me in I told him how when I used to stay I always got the room on the top floor facing the street.

He said, “Ah yes, I remember! #62! I am going to make some re-arrangements and you will have your old room again. Plus a nice breakfast in the morning. D’accord?” D’accord! 

He handed me my key and as I turned to make my way to my room I faced my old friend:  the funniest, littlest elevator maybe ever created, and only large enough to fit 1 suitcase and a person. A memory came flooding back of the time when a friend and I tried to fit in it together and it got stuck between floors well after midnight. The evening desk clerk came running to our aid to try to pry open the metal doors. When I asked him if this had ever happened before, his reply was, “Uh, basically never.” Basically. Never.  The sound of spontaneous roaring laughter from all three of us echoed through the hotel as he braced himself with his feet against the metal door and pulled me by the arms to get me out of the elevator. Both of us laying on the carpet laughing for a good long while.

But this time it was just me and my cute suitcase rolling into the lift to the 5th floor, then climbing the rounded staircase to the 6th floor to my beloved room #62 with its tiny balcony, deep long tub and wrought iron bed frame. I felt that kind of joy one feels when you can relax into something that feels safe and familiar, like home. With sun shining, cars honking below and a deep blue sky, I trotted down all 6 flights and set out on foot to the first reason I was in Paris: Research/Tea at Mariage Freres.

Leaving my hotel and wandering the winding streets of the touristy Latin Quarter making my way across the river with a quick stop at Notres Dames, I paused. Just to take in the beauty of the day that had started out so many hours ago with a long flight on Air Canada that delivered me exactly where I wanted to be. Living. Felt. Good.

The winding continued into the Marais until I arrived at 35 Rue du Bourg Tibourg – the original location of Mariage Freres, and perhaps my favorite. Located on sleepy old road, you enter the teahouse and are greeted with its old weathered dark wood, tea tins placed perfectly on shelves and an intoxicating aroma. The dark lighting from small strands of light that find its way in adds an air of Harry Potter-like magic… and like you just stepped through a worm hole and went back in time. It’s simply delightful.

It wasn’t crowded so I was able to linger and review the tea menu, smelling different selections generously presented by the gentleman behind the counter. Christian was dressed in an impeccable blue suit, his English was impressive and his knowledge of tea even better. I started with Yunnan black teas which are some of my absolute favorites and ended up selecting Yunnan D’Or (Gold).  Then on to Oolongs, and Puers and the best Dragonwell I’ve had this year… it went on and on and on… with questions and comments and stories and opinions. Tea Happiness Level: 100.

I had another moment similar to the one just an hour or so earlier that made me pause once again: Along with good health, the luxury of time and travel is like winning the lottery. And I made sure to savor every minute I spent researching, smelling and talking tea in this foreign city.

At the end or our tea exploration,  I asked Christian for his recommendation on a tea he thought I should not leave without having. He brought me a black tea from Colombia. Totally unexpected and currently on deck for me to try in the coming days.

With my giant bag of “research” in hand, I was then handed off and escorted to a perfect table situated under a skylight. The juxtaposition of the dark romantic teashop next to the light white tearoom looking up at a blue sky was a gorgeous jolt to my senses. White linens, actual silver ware and the most beautiful bowl of sugar I had ever seen sat on the table. The menu itself was beautifully designed, and the finely curated cuisine seemed to go on for forever. I wanted it all.

After a review of the 600 teas on the tea menu, my decision was to take the waiters suggestion and try their popular Opera Blue Tea. “Why blue? What is it made of?” I had questions.

When the perfect porcelain pot of tea nestled inside a silver pot landed on the table, I poured its liquid into the fine bone china teacup.  The liquid was blue – just like he said. I had to allow it to open up and then cool a bit before the first sip. Interesting. I took another sip trying to figure out what this unusual tea tasted like. Another few sips were required. Ah ha.

Waffles. That’s exactly what it reminded me of: slightly nutty, almost bread-y with notes of grain and a very, very slight hint of sweetness.  I had heard that the longer you let it brew the more complex and flavorful it becomes. So I allowed it to steep longer as I sat and read the book on the table, stared up at the blue sky and slowly but purposefully began to eat the most interesting green tea guacamole I have ever had. (And I’ve had a lot.) Here is how Opera Blue tea is described on their website:

 

“The charm and pure emotions of the opera are intensely echoed in OPÉRA BLUE, an irresistible velvety and caressing blue tea. In the seductive indigo blue-coloured cup are singing notes of vanilla and red berries highlighted by the milky gourmandise of a blue tea in a perfectly balanced symphony. A tea as fascinating and sensual as an opera aria.”

Blue tea paired with Matcha guacamole was a truly interesting cacophony of flavors that crashed into each other. The grain-like flavor of the tea against the fresh vegetal creaminess of the guac was worth the experiment. I did my best to eat slowly and as humanly as possible, but it was not easy given the level of deliciousness in that green glob of goodness. In the end, while there is no denying how interesting the Opera Blue tea was, it turned out not to be my preferred cup. So I moved on.

Hello Darjeeling D’or. I’ve been waiting for you.

Part of their Darjeeling Haute Couture Collection, this tea is brilliant elegance. It might send a Darjeeling lover into full orbit. Here is how they describe the leaf and infusion on the the website:

Dried leaves : The buds with ardent golden nuances exhale delicious notes of tamarind and ylang-ylang honey. 

Infused leaves : Shimmering umber. Tender and flavourful on the palate, the buds are just as delightful to the nose. Syrupy notes of hawthorn dance amongst the aroma of roasted tea tree nut. 

Liquor : Pastel gold. Soft like cotton flower, and as fragrant as a magnolia bouquet, the liquor is seductive. Carnation and pink lavender compose an aroma punctuated by hints of suave lemon balm. 

A jewel of a tea. 

I do not disagree. One of the most delightful Darjeeling teas I’ve had the pleasure of enjoying. The complexity of floral notes is exactly how its described and it was a wise choice on my part to pair with the second gastronomic creation I chose: Matcha Creme Brulee.

Assuming you take any of this advice and try what I have suggested, you must know in advance that Matcha Creme Brulee, dusted with a single line of powdered sugar and topped with 3 perfect berries is a perfect way to end a long day of travel to Paris. The thick, slightly tinted green cream against the burnt sugar top layer? All I can say is this: If you are a Creme Brulee lover, you must order this if you are ever in Paris at Mariage Freres. You can send me a thank you e-mail afterwards!

Sadly, my research ended there. And what a truly flavorful conclusion it was. I made sure to sit a little longer before leaving, knowing that this would be my only opportunity during this short trip to enjoy the salon. Mariage Freres is always a destination for me when I stop in Paris. I hope every tea lover has the opportunity to enjoy a truly French Tea experience like this. Perhaps add it to your Tea Bucket List?

Happy Sipping! (Bonne fête!)

~The Chief Leaf (La feuille en chef)

 

 

 

 

 

 

Parisian Tea Adventure (Part 1)

Tea by the Sea

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The Little Green Giant Tea Kettle and a cuppa tea by the sea

I’ve been romping around in oversized pajama pants, a sweatshirt and soft wool socks holding a mug of tea every day since I arrived.

I’ve wanted to stay at Addy Sea for years but there was never an open opportunity until now. It was random, as many things are, and yet it arrived right on time when I clicked their website to see about winter rates and discovered a writing retreat listed for the first week of March. It didn’t take much convincing after that to find out more and book it along with my room.

A mere 2.5 hour drive from Washington DC on a late Sunday afternoon had me arriving at the Inn when it was dusk. I had the prearranged code to get into the main parlor and the code to unlock my room was waiting for me on the welcome piece of paper at the arrival desk. That little handwritten note with check-in information ended with this: “There are cupcakes in the fridge.” 

Up I went… two flights of wonderful creaky stairs to the 3rd floor and room #10. I opened the door and the view of 3 large windows facing the ocean and the sound of crashing waves started a chemical reaction that I’m vaguely familiar with. I think it’s called relaxation. I dropped my bag, opened the window and stared for a very, very long time.

“Tea!”

That word popped into my head like an order rather than a suggestion. I rummaged through my tea travel bag – always filled with Pearl Fine Teas along with my Bodum travel water kettle, or as I call it: Little Green Giant (LGG). Certainly the best investment any tea lover can make. There is nothing worse then staying somewhere that may filter its hot water through a Keurig or coffee maker. One can never know. So one must always be prepared. If ever there was a way to kill a cuppa, it’s like that, and frankly, I’d rather drink nothing than expose my tastebuds to that chaos. I call it “Tea-PTSD” and because of that, my LGG always comes along for the ride. And isn’t also nice to have a kettle in the room to boil water on demand? Common in most Asian countries – but not here in the US.

With LGG heating up, the “make-your-own-teabag” is on deck with our Ginger Lemon Tisane. The power in this concoction seems to wipe away sore throats quickly which has been lingering for a few days now. So now its time to sit. With hot cuppa tea. In semi-darkness listening to crashing waves and looking for stars.

The next morning I’m up at 7am thanks to the eastern sunrise shining into the room, LGG is plugged in, rolling a boil and Assam is on deck awaiting to take a dip. I sip and stare at the horizon for a time and then make way down those creaky old steps to breakfast which is held in what looks like a dining room out of a Jane Austen novel. In fact, that’s what I referred to it as the entire time I was there: The Jane Austen Dining and Tea Room.

It is only then as I’m enjoying breakfast that I realize: I am the only guest in the entire Inn. Just me. I texted this phenomenon to a friend, and her text back was: “Writing. Alone in an inn? It sounds like the Shining.” My reply? “Naaaaa.” Though there are stories floating around on different websites where people have heard noises, it is a house built in 1901 out of wood and located directly on the beach. What house wouldn’t creak? And what malevolent spirit would reside in a house with this much warmth, beauty, and direct view of the sea that serves cakes and tea at 3? I’d like to think Jane herself pops in now and then to oversee the tea room and make sure the Royal Albert Country Roses china is in place, as she grabs a pen to sit and write by the fire.

The small buffet held warm eggs and bacon, freshly baked muffins, fruit, greek yogurt and a selection of cereals. As you can guess, what I was most interested in was the tea collection which was presented in a lovely classic wooden box with selections from Lipton and Twinings.  Sadly, no can do. But also, not a problem.

As I’m digging through my canvas tea travel bag to pull out a gorgeous Darjeeling 2nd flush, I meet Sarah who works at the Inn part time and is also the owner of Swell Cakery nearby.  Sarah bakes many of the tea time treats at Addy Sea. Sarah also loves tea. So I reach into my bag of tea tricks and pull out a tea for her to enjoy the rest of her day.

A lot has happened already and it’s only 1030am. The other writers have arrived, we all gather around a table closer to the fireplace in the Jane Austen dining room, and I learn that all of them are tea drinkers. I obviously offer to be the Tea Facilitator and share my personal stash with them each day. With our own hot water urn on the table for endless re-steeps, this makes it even easier to be creative and to sip tea without having to get up for a refill. Brilliant!

And this became the routine for the next 3 days: writing and tea, writing and tea, cheese and crackers, chocolate dipped macaroons, another round of tea and a walk along the ocean.  As one might say in the time of Jane Austen’s: “How heavenly.”

I have only good things to say about Addy Sea : from the rooms that felt like home with soft eco-friendly coverlets and fluffy pillows, the oversized bath towels and eco-friendly bath products, the courtesy hairdryer, the bottle of wine by the fire, the extremely friendly and respectful staff, the change of flowers on the tables every single day. Cinde’s wealth of information, humor and willingness to try a a new tea; Steve’s lightening quickness to fix a rather lazy shade in my room; Sarah’s tasty gluten-free tea treats; Tiffany’s cheery personality and gift of chocolate covered strawberries; Jason’s one-on-one chef demonstration on poaching the perfect egg… And their willingness to accommodate and treat this Chief Leaf like she was a long lost friend, as she did research and drank tea by the sea for 4 days.

Happy Sipping!
~The Chief Leaf

 

Tea by the Sea

Indian Teas: Facts and Personality Traits

While at the World Tea East Expo in Philadelphia we learned some interesting facts from Devan Shah, President of ITI. Did you know that…

  1. Tea bushes were discovered growing wild in Assam in 1836
  2. 12 chests of tea were sent as the very first shipment to London in 1839
  3. First tea auction was held in India in 1861
  4. India became the largest exporter of tea to Britain in 1899

Devan described the teas of India like its regions and the people who live there. Very interesting concept…

Assam: The Strong One “If strength is your weakness, Assam is your tea”

  • The teas are like the people: bold, robust, harsh and aggressive
  • Birth place of Indian Teas
  • Worlds single largest tea growing region
  • Worlds most used tea
  • 900,000,000 lbs of tea is produced yearly
  • Is a very large leaf like the teas in Yunnan, China

Darjeeling: The Exotic One

  • Known as the Champagne of Teas
  • The people of Darjeeling are peaceful, are low spoken, soft and feel like they live in Nirvana on top of the world
  • 80 + tea gardens located in the misty section of North-East India
  • Himalaya Mountains
  • Borders Nepal
  • 7500 ft elevation
  • 1st Flush is called “Easter Flush”
    • Europe/Germany are the largest buyers of 1st flush teas but Japan is showing strong interest as well
    • Flavors are often vegetal, green, mild, and astringent
  • 2nd Flush (Spring)
    • Rains start to arrive until June/July
    • Some of the best Darjeelings are produced during this time of year
    • The green leaf hopper (similar to Taiwan) is part of what makes Darjeeling have the muscatel flavor
    • Very attractive tea with purplish browns, greens and silver tips
    • Coppery infused leaf has a penny color like a fine wine
  • Monsoon Flush
    • Rain teas, produced and picked every 4 days
    • Enormous leaf
    • Produced from Mid-July to October
    • Has more color and strength then other flushes
    • More abundant and often used in blends
  • Autumnal Flush
    • Light copper, brownish with a malty aroma
    • Produced late October – November

Nilgiri (Blue Mountains): The Forgiving One

  • First teas planted in 1859
  • Like the people of South India: intelligent and peaceful
  • You can’t over steep a Nilgiri tea
  • One of the best teas to use to make a chai concentrate
  • Less tannins and doesn’t cloud which makes it perfect for iced tea
  • Has overtones of a 2nd Flush Darjeeling but cost is less
  • 8500 ft altitude and grown year round but best time is Oct – Mar
  • Nilgiri is the only Communist state left in India

Which tea region do you most associate with? Are you a bold Assam character? Are you more gentle like a Darjeeling? More forgiving like a cup of tea from the Nilgiri region? Something to think about as you brew that magical cup of Indian tea.

Sip tea. Feel Happy!

Indian Teas: Facts and Personality Traits

Christmas Tea at the Mayflower Hotel

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Amy, Mysoon, Nicole (owner of Quiet Mind Yoga), Tiffany, Rochel (owner of Joyful Bath Co.)

Every year it’s the same. I send out an email in August to my “TeaPeeps” suggesting a Sunday in December for us to meet for Christmas Tea. A bit early for an RSVP, but this way we are all on the same page and can actually make it happen. It seems to work because this is our 5th year! Amy, Mysoon, Nicole and Tiffany were all past students of mine (when I was teaching design and creative thinking) who obviously transitioned into being dear friends. Rochel was a past vendor of mine, who is now a dear friend. Nicole has recently followed her heart and has started a yoga studio here in DC called Quiet Mind. Rochel has done the same with following her heart and has started her second business called Joyful Bath Co. Amy and Mysoon have followed their hearts and passion and are both working as designers and Tiffany followed her heart into a wonderful job that has her traveling to exotic locations like Vietnam!

A fabulous group of woman,  we met today at 315p at the Mayflower Hotel, in downtown DC. I’m sure many of you have heard of  hotel – think Eliot Spitzer.

The Mayflower Hotel  is elegant and their afternoon tea is well done. I have often met many a client for tea here, but was impressed with their version of Christmas Tea. Decorated with poinsettias on each table and a harpist in the corner of the room, each of us was offered our own 2-tier of savory and sweets.We decided that we likes this rather than a large 3-tier in the center of the table.

food2It began with a selection of savory tea sandwiches including: smoked salmon, grilled vegetarian sandwich on focaccia bread, smoked duck and a mozerella on pita. Delicious! Rochel enjoyed it so much, she requested a refill! The sweets section was abundant and I don’t think any of us were able to finish what was offered. There was a raspberry fruit tartlet, chocolate eclair, black currant scone, clotted cream and lemon curd, raisin brioche, coconut rocher and hazelnut macaroon and their signature banana bread. We often add on a glass of champagne, but this year we skipped the bubbly and just enjoyed the tea. I enjoyed a pot of Wild Blueberry. And I believe there were some oohs and ahs over their Mountain Spring Jasmine tea. I had a sip – quite good. The tea menu included the following: Breakfast Americana, Darjeeling Choice Estate, Earl Grey, Wild Blackberries, Orchid Oolong, Mountain Spring Jasmine, Sencha, Chamomile Citrus, Ginger Twist and Organic Mint Melange. All I believe from Mighty Leaf. I thought the service was good and the overall experience was pleasant.

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The menu

The room was filled with many young woman who were obviously there with family and friends to celebrate season and enjoy each others company. I can say that our Christmas Tea event has become something I look forward to each year. Though we many not see each other for 364 days, we can always count on coming together in early December over tea and treats to catch-up on whats happened over the last year. I truly treasure the time we spend together and look forward to next year!

Here is a little bit of history on the Historic Mayflower Hotel:

The Mayflower Hotel was known as the “Grande Dame of Washington, D.C.,” boasting more gold than any other building in the country except for the Library of Congress. Just four blocks from the White House, this grand, historic hotel remains not only a place to make history but to absorb it; throughout the last 80 years the hotel has hosted events that have changed the course of human affairs. Its opening function, the annual banquet of the Washington Chamber of Commerce, was totally eclipsed by Calvin Coolidge’s Inaugural Charity Ball held two weeks later in the Grand Ballroom. The ball began a long tradition of presidential use of the Mayflower. FBI Director J. Edgar Hoover ate lunch at the hotel every day for 20 years, and President Harry Truman lived at the Mayflower during the first 90 days of his presidential term. Franklin Roosevelt lived in Suite 776 during his pre-inaugural period and dictated his famous, “We have nothing to fear but fear itself” speech there. In 1942, the hotel staged Washington’s first blackout drill, installed air raid sirens and first aid stations on every floor, turned the roof into an observation post and made plans to convert the barbershop into an emergency hospital. Harry S. Truman announced his intention to run for the presidency in 1948 at a Jackson Day dinner at the Mayflower (“I want to say that during the next four years there will be a Democrat in the White House and you are looking at him.”)

1127 Connecticut Avenue NW
Washington, District Of Columbia 20036 USA
Phone:  1-202-347-3000
Fax:  1-202-776-9182

Christmas Tea at the Mayflower Hotel

The Wonderful World of Tea and Honey

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All of a sudden, I’m fascinated with honey. Honey producing, honey bees, honeycombs, worker bees, honey facts. All of it. I had no idea honey was so complex and magical. I’m in awe of those  little honey bees that work so hard for us to enjoy some sweetness in a simple cup of tea. We must thank the honey bee – especially the worker bees (who are female, only live 6-8 weeks and do all of the work) for gifting us with such sweetness. Read on if you want to learn more…

10 Fun Facts about Honey

  1. In order to produce 1 pound of honey, 2 million flowers must be visited.
  2. A hive of bees must fly 55,000 miles to produce a pound of honey.
  3. An average worker bee (female) makes only about 1/12 teaspoon of honey in its lifetime.
  4. It would take approximately 1 ounce of honey to fuel a bee’s flight around the world.
  5. Honey contains vitamins and antioxidants, but is fat free, cholesterol free and sodium free!
  6. Honey is less than 20% water.
  7. Honey speeds the healing of open wounds and also combats infection.
  8. Beeswax is edible. If you’ve eaten a Gummy Bear, you’ve eaten beeswax.
  9. Honey is the only produce with NO EXPIRATION DATE.
  10. Tea and Honey are a perfect match! Both are known to contain antioxidants which help prevent damage to cells and tissues

23 Honey Varieties (Did you know there were so many? I didn’t)

  1. ACACIA – made from nectar collected from Acacia tree blossoms which produce a honey that is remarkably clear and pure. Popular and sweet with a mild, delicate floral taste.
  2. ALFALFA – light in color and mildly scented floral aroma. Its delicate nature doesn’t overpower other flavors making it a perfect with tea. Not as sweet as most honey.
  3. AVOCADO – tastes nothing like the fruit, avocado. Dark, fairly rich and buttery in flavor.
  4. BASSWOOD – one of the few varieties that that is light color but has a strong biting distinctive lingering flavor. Very good with teas like Earl Grey.
  5. BLUEBERRY – made from the tiny white flowers of the blueberry bush. Light amber in color, has a pleasant flavor, a slight tang, and a blueberry aftertaste.
  6. BUCKWHEAT – hard to find. The darkest of honeys with a full-bodied flavor. Rich in iron. Popular with honey lovers. Has been found to contain more antioxidant compounds than some lighter honeys.
  7. CLOVER – a classic honey with a mild sweet taste. One of the most available and popular varieties.
  8. EUCALYPTUS – a special herbal flavor which carries a hint of menthol. Traditionally used as a protection against colds and headaches. Try it in your morning or afternoon tea.
  9. FIREWEED – One of the most popular honeys. Very smooth, delicate, and buttery in taste.
  10. HEATHER – thick, amber in color. Strong, fragrant and floral with a very lingering aftertaste that is almost bitter. High in protein content.
  11. LEATHERWOOD – a native eucalyptus found in the south-west of Tasmania, Australia and is the source for 70% of the country’s honey. Excellent on wheat toast. Adds a fantastic aroma to tea.
  12. LINDEN – light yellow color and a delicate, fresh, woody scent. Known to have sedative and antiseptic qualities. Used in the treatment of colds, cough and bronchitis.
  13. MANUKA – found only in New Zealand’s coastal areas, and comes from the flower of the Tea Tree bush. Said to be antibacterial and helpful for healing of sore throats, colds, indigestion, stomach ulcer, acne and pimples.
  14. ORANGE BLOSSOM – light in color, mild in flavor with a fresh fruity scent with a fragrant citrus taste.
  15. PUMPKIN BLOSSOM – harvested once a year in the early fall. Dark amber-colored liquid with a light floral fragrance. Tastes nothing like Pumpkin Pie. A seasonal honey –  limited as the bloom is short and does not produce much nectar.
  16. RED GUM – found in Australia. A darker honey with a thicker consistency, bold taste and higher level of antioxidants compared to others.
  17. REWAREWA – found in New Zealand. Full bodied and malty. A classic dark red premium honey with a caramel, slightly burnt flavor. Quite unusual.
  18. PINE TREE – from Greece. Less sweet, a little bitter, with a strong aroma. Rich in minerals and proteins. Resistent to crystallization.
  19. SOURWOOD – light-colored, delicate, with a caramel or buttery flavor, and a pleasant, lingering aftertaste.
  20. SAGE – produced in California. Light in color, heavy bodied and has a mild but delightful flavor. Slow to granulate, making it a favorite variety among honey packers.
  21. TAWARI – from New Zealand’s Tawari trees. Golden in color with a creamy butterscotch flavor.
  22. TUPELO – a premium honey produced in northwest Florida. Heavy bodied but with a mild, distinctive taste. One of the sweetest honey varieties.
  23. WILDFLOWER – also known as “multifloral” or “mixed floral” honey.  Its color can vary from very light to dark. Flavor range from light and fruity to tangy and rich.

honeybear115 Recommendation for Pairing Tea and Honey

  1. English Breakfast or Earl Grey Tea: Blueberry honey
  2. Lemon or Mint Tea: Clover honey
  3. Jasmine Tea: Alfalfa or Sage honey
  4. Irish Breakfast or Assam Tea: Eucalyptus honey
  5. Ceylon or Darjeeling: Orange blossom honey

And that’s just the tip of the iceberg, or rather honeycomb. Honey seems to be an uber-super-duper food that just happens to have a natural affinity with tea. Lucky us!

Today, December 12, 2008, you can read a cool article at Mail Online UK by Jenny Hope on tea and womans  health: “Women who drink three cups of tea a day may be protecting themselves against heart attacks and strokes.”

Newsmax.coms article on June 20, 2008: “The clearest consistent evidence points to an association between tea consumption, in excess of three cups per day, and a reduced risk of myocardial infarction or a heart attack.Dr. Ruxton found that drinking up to eight cups a day would deliver optimum benefits from polyphenols without affecting sleep quality.

I hover around 8 – 10 cups a day so I should have the heart of a infant. Or, I should be glowing…or levitating… or something like that. Here’s an 11th fun fact about honey:  When adding honey into tea, wait till it’s not too hot to avoid destroying its natural goodness.

Happy Sipping!

* If you liked what you read, please recycle. Send to someone who might be interested!

The Wonderful World of Tea and Honey