Bird's Eye Tea Newsletter

May Newsletter

Hope everyone is doing great and enjoying your teas! 

I spent an entire day working on this newsletter only to have it completely erased by accident…just as I was adding the final pictures. Jeesh, I feel a little defeated by technology in this moment. But alas, sometimes things are meant to be just as they are…

So here I go, round 2. Short and sweet this time…

In your package you received:

•Renew Your(cell)f

•Clarity

•Licorice Rouge

•Healing 1st Aid Salve

Here is a shot of me at my farmers market booth and one of my weekly flower arrangements for my booth…did I mention, I am obsessed with making flower arrangements from plants in my yard. The arrangement is made from lilac, dogwood, and california poppy. 

Renew Your(cell)f Tea

This is an incredibly nourishing tea. Chock full of vitamins and minerals that will help renew your cells. It is good to support your body’s increased metabolic needs as spring and summer inspires us toward a more active lifestyle. The flavor is rather reserved, evocative of fresh cut grass and tidying of spring garden beds. The lemonbalm graces our palate with hues of citrus and the mints add a pinch of sweetness and refreshing aromatics. 

Along with high levels of minerals in this tea, I also added adaptogen herbs that help protect the nervous system. There are dozens of adaptogen herbs on the market, most of them native to cold northern climates of Russia and China. Part of the reason for this is that Russia and China have spent considerable resources researching plants that have adaptogenic properties compared to other regions. Adaptogens help protect the body from harmful effects of stress. Eleuthro and schisandra help protect the body from the effects of physical stress and are able to aid the body in speedy recover from prolonged or sustained physical activity. Adaptogens are increasingly popular in the natural health industry as part of preventative action. People are becoming more aware of the role stress plays in many diseases, using adaptogen herbs is a really safe way to protect yourself against the damaging effects of stress.  

Alfalfa, clover, and milky oats are often thought of as weeds, but in fact they are as good for our body as they are for the soil in which they grow. Clover and alfalfa specifically are able to fix inorganic nitrogen from the atmosphere and transform it into an organic form that can be used by the plant. These two plants along with milky oats are popular cover crops as they add large amounts of nitrogen and biomass back into the soil when tilled under. They are powerhouses of vitamins and minerals that the body loves and needs to maintain healthy tissue function. Humans have been utilizing these herbs for millennia as a spring tonics. Native americans commonly ate clover leaf and flower as spring greens. When I am out in the wilderness entirely living off wild foods I often eat generous amounts of red and white clover greens and flowers.  

Lemonbalm and oats are considered nervine herbs, thus they may help calm frazzled nerves. Fenugreek is one of the premier galactagogue herbs for new mothers. But it is also a very important spices in Indian cooking. Medicinally, it may help lower blood sugar and bad cholesterol. Mint and anise are added to this blend for their slightly sweet taste and fragrance. They also help calm and relieve digestive upset. 

 

Clarity Tea

White teas are really wonderful for spring time indulgence. I added touches of rose, neroli, jasmine, and sweet orange essential oils for a burst of floral aromatics. I love witnessing flowers in bloom and one of my favorite sensations is walking outdoors and suddenly for just a brief moment breathing in a rush of sweet fragrance surfing the wind. The aromatics in Clarity are fleeting and momentary, so be sure to have your nose over the cup when steeping. 

White teas are soft and airy in nature, this is reflected in their light color and smooth taste. They remind me of the delicateness of spring and help me reflect on the aspects of myself that are reemerging after winter. Increasing my farming output this year has me constantly feeling like a spring chick or a newly budding leaf. It takes courage for plants and people to expand and spread toward the sky during spring when the weather and future are characteristically uncertain.

White teas are some of the earliest spring pickings from the tea plant. Because they have not been exposed to intense light and heat they have not began developing strong flavor or potency. White teas are often considered the most healthy teas from the Camellia sinensis plant because they are lower in caffeine and higher in anti-oxidants than green or black teas. Caffeine and other stimulants cause the body to be in a state of stress. White teas are nicely balanced with lower caffeine and higher anti-oxidant content. This makes them a good candidate for anyone who wants to slowly ease a caffeine addiction.  

Licorice Rouge Tea

Licorice rouge is a blend that can be drank hot or iced. I have gone through many phases where I am obsessed with honeybush tea, especially in the summer when it can be made into iced tea. It blends equally well with spices such as ginger and cinnamon (which are dominant in this blend) or herbaceous mint family herbs which I am certain you will try a bit later in the summer. Licorice Rouge is a rich sweet tea that is a wonderful healthy treat.

Honeybush tea (in fresh picked form shown above) hails from southern South Africa. There are over 20 species of honeybush in the wild (Cyclopia genus) and only 5 are cultivated for an increasing global demand. Honeybush and rooibos are becoming particularly popular in the US and Europe where people are drinking healthy decaf herbal teas. Honeybush and rooibos are both members of the pea family but are not closely related. They do however both go through similar processing. When picked the leaves are green, then undergo a 24 hr fermentation process which turns the leaf red and transforms complex sugars molecules into simple sugars which is where the sweetness comes from. 

Licorice is an herb that stands as perhaps the most popular herb in Traditional Chinese Medicine. It has immunosupportive and adaptogenic properties. It is common in soothing throat blends and is a low glycemic sweetener. Too much licorice can cause increase in blood pressure, so I do not like to overdo it on the licorice.

True cinnamon (shown in above pictures) has amazing flavor. It is more sweet than cassia bark (the most common cinnamon we use in the US) and has a unique floral character to it that I do not taste with cassia. True cinnamon is native to India and Sri Lanka. It is cultivated throughout the tropics. I like using cinnamon for flavoring, anti-microbial properties, and because it helps regular blood sugar.

Osmanthus is perhaps my favorite floral scent. Osmanthus fragrans is used throughout temperate climates as a sweet smelling shrub. But it is cultivated mostly in China for use in tisanes. The dried flowers are very expensive, but strong enough in fragrance that I can use them sparingly and still experience the floral aroma. I have plans to use it in a couple more blends this summer in stronger force than is in this blend. I added it to Licorice Rouge simply for balance.  

Happy Spring! 

Woohoo! Spring is finally here! We just had a couple weeks of terrific spring weather up here in the Pacific NW. But the cold rain is back and I am more than a little relieved for the seeds I planted last week at the farm.

I sincerely hope you have been enjoying the teas this month, I have already gotten some good feedback from customers about them. Each month I like to revisit one or two of my favorite herb books to get insight and refresh myself with new insights about herbs.

I find myself grabbing for Matthew Wood’s books in the spring. This month I enjoyed his book called The Book of Herbal Wisdom. I also read sections from Herbal Defense by Robyn Landis.  Matthew Woods is very insightful about the history of individual plants and talks much about the energetic aspects of plants…he always seems to emphasize that nature is alive and begs us to consider the vital living energy in plants which is just as important a medicine as the phytochemical aspect. 

Spring is a special time of year when your body begins to feel “awake” after a cold dark winter…especially if you live in northern parts of the country. The grand shift in hours of daylight and increased temperatures imbues us with natural optimism and hope. Getting yourself into the garden and treating yourself to meals filled with rich spring foods such as asparagus, nettles, dandelion greens, fiddle heads, and fresh wild mushrooms can really accentuate your full embodiment of this uplifting energy in spring. 

The teas this month are intended as spring tonics. Think: spring cleaning for your body. Spring tonics are usually nutritive blends that add vitamins and minerals to the body, tone tissues, and also support the body’s elimination of stagnant energy and toxins. I prefer the slow and steady approach to elimination and balance through consistent use of herbs and eating a seasonal healthy diet.   

HERB OF THE MONTH!

An early indicator of spring is the ever abundant nettle in the Pacific NW…which also marks the beginning of a long fun journey ahead this year. Nettles are in two of the three teas I sent out this month.

This special plant is rich in chlorophyll, vitamins A, C, B-1, Iron, magnesium, and potassium. Bioflavenoids in nettles protect the liver, pancreas, and digestive system from oxidative stress. I try to plug nettles as a superfood as much as possible because they are very abundant and locally available in much of the country. Many farms are growing and selling nettles at local farmers markets (up and down the west coast at least).

Nettles are really important in the restoration of enriched soils in areas that have been mined or contaminated by human activity. They are often an early successional species that is able to transform environmental contaminants into living tissue (1). According to Matthew Wood in The Book of Herbal Wisdom, nettle transforms excess nitrates and uric acid waste products into the high levels of protein found in nettles (2). Be very thankful every time you see nettle magically positioned adjacent to roadways that get heavy runoff because nettle plays an essential role in helping to clean up our messes. 

Nettles have an affinity for the kidneys and lymphatic system, have a natural anti-histamine in their tissue, and are highly nutritious which makes nettle tea a great spring tonic herb. Nettles are excellent “movers” of stagnant energy and is thought to boost the liver, lymphatic system, and spleen into action (3). Nettle is also known to aid in digestion.  

This month you received:

•Radiance: Spring Detox Tonic

•Breathe: Nutritive / Allergy Tea

•Digest: Increase your digestive fire!  

•Bath Tea: a lovely blend of Dead Sea salt, luxurious flowers, rosemary,  oats, and essential oils (rose, jasmine, neroli, and rose geranium). Steep in hot water for 10-20 min and pour into your hot bath water once the tub is full.

BREATHE 

Ingredients: Nettle, Dandelion leaf, Eyebright, Catnip, Red clover, Elderflower, Peppermint, Anise, Marshmallow, and Bee pollen

Steeping instructions: Pour 1.5 cups hot water over 1 spoonful tea. Steep 4-10 minutes.

Breathe may give relief to those suffering from seasonal allergies and the pesky symptoms that go with ‘em. but it is also a pleasant general nutritive blend for spring. High in minerals and vitamins Breathe is an excellent gift to yourself.

The herbs in this blend support and reduce springtime pollen sensitivity and allergy symptoms such as sneezing, runny nose, congestions, inflamed sinuses, and watery eyes.

Nettles have a natural anti-histamine in their leaves and have a soothing action on the respiratory system. If you are truly committed to natural allergy support try freeze dried nettle capsules or nettle tincture made from fresh nettle leaf…or better yet, regularly eat fresh nettles all spring. 

Eye bright is helpful for puffy flushed eyes that are a common allergy symptom. Marshmallow is a demulcent herb, meaning it has smooth mucilaginous texture (derived from sweet mucopolysaccharides in the tissue of the plant) that soothe dry, irritated, or inflamed tissues of the throat and lungs. Bee pollen is used to help people desensitize their body to allergens. Consistent low doses of bee pollen daily can really improve some people who suffer from seasonal allergies. It is definitely worth trying! Catnip is a natural decongestant with calming properties.  Elderflower is another remedy for sore and inflamed eyes associated with allergies, and can also reduce fever. Red clover flower has long been used in allergy blends for its expectorant properties. (4,5,6)

DIGEST

Ingredients: Dandelion root, Ginger root, Fennel, Spearmint, Peppermint

Pour 1.5 cups hot water over 1 spoonful tea. Steep 4-10 minutes.

It is my estimation that a majority of folks in our culture need a little extra digestive support. Many of our most common health problems are linked to poor digestion. Digest tea is a great way to give yourself a digestive boost and relieve upset stomach.

This herbal blend can help increase digestive fire. “Digestive fire” is a term used in Ayurveda and Traditional Chinese Medicine to describe the ability of the digestive system to digest food efficiently. If you have a balanced and robust digestive fire, your body has the ability to break-down, absorb, and excrete food efficiently and without digestive system discomforts.    

Dandelion root, with its bitter tasting compounds help stimulate the release of bile into the stomach. Ginger is warming to the digestive system, relieves stomach aches, and has anti-inflammatory effect. Fennel is a prized carminative herb (relieves flatulence) and soothes inflamed tissues. Mints are calming and help the body relax after a meal.

Drinking digest tea before a meal can help stimulate digestion. This is a great option for those who have sluggish digestion. Nervous or anxious individuals (including those who are routinely “stressed out”) are especially susceptible to poor or sluggish digestion. Also, relaxing and drinking digest tea after a meal is a good way to improve digestion. A lot of blood circulation is required by the digestive system to do its job effectively. If you eat on the go or while working a stressful job you are limiting the energy and blood circulation your digestive system receives.

It would be super advantageous to take a break after a meal for adequate digestion. Just think of all the cultures that take a siesta after a meal, this down time allows for adequate digestion before going back to work. In our culture, this might mean eating in the first half of your lunch break then enjoying digest tea and relaxing for the second half before returning to work. For others who have more leeway in their schedule, doing 45 min to an hour of your favorite calming activity where your mind and body can be fully at ease after a meal is ideal. I like to wander around the yard and check out what all the plants and animals are up to. I do not have lots of free time, but I make special efforts to use what I have effectively.     

RADIANCE

Ingredients: Reishi mushroom, Dandelion root, Burdock root, Cinnamon, Astragalus, Nettle, Calendula flower

Steeping instructions: Decoction works best! Combine 1 spoon tea and 1.5-2 cups water in a lidded saucepan. Bring to a low simmer. Simmer 10-30 minutes.

Drink Radiance for brilliance on the inside and outside. A great liver and kidney tonic tea that encourages healthy radiant skin. 

Several times a year I send a blend that supports the liver and kidneys. The last one was in November and was very similar to this one. Each time I send out a root combination people tell me how good it makes them feel which completely confirms my instincts about the importance of regular use of these herbs. It also reminds me how lucky I feel to be able to send you both exciting new blends, as well as, re-imagined important tonic blends that are best taken on a regular basis. So keep on “root”ing for Bird’s Eye Tea!

Both dandelion and burdock are gentle and nourishing to the liver and kidneys. In my experience, it is rewarding to be good friends with both dandelion and burdock, as they works best if incorporated into your diet regularly.

Like nettles, burdock is energetically a “mover”. Her common occurrence in a multitude of ecosystems and ability to easily adapt to new locations is a neat reflection of how burdock works in the body. As an agent for movement burdock stimulated the liver, kidneys, gallbladder, skin, digestive system, and lymphatic system to induce the removal of accumulated metabolic by-products and toxins. Burdock also supports beneficial gut flora (7).

Reishi mushrooms are prized medicinal mushrooms in Japan and China. Our local reishi species (Ganoderma organense) was a very important medicine for First Nations people in the NW. Considered adaptogenic, reishi are known for helping the body cope with and recuperate from stress. Reputed by Traditional Chinese Medicine as one of the greatest chi tonic herbs, the regular use of reishi increases overall energy.

Cinnamon is more than just a flavoring agent. Important for its warming and digestive herbal action, in this blend it balances the cooling energy of dandelion root and astragalus. Cinnamon also supports a healthy immune system.  Astragalus, another adaptogenic herb, helps strengthen the nervous systems resistance against stress responses. As someone who has a particularly jumpy nervous system, I appreciate the building energy of astragalus in helping protect myself against the tendency toward nervous system overreaction. It constantly comes to my aid in my struggle against social anxiety and fatigue associated with it.

Calendula is another plant that can easily overtake your garden if you do not readily pluck the bright flowers before they go to seed. What a happy sight to see a garden full of calendula though. One of my fondest memories is spending several days a week harvesting calendula flowers from huge fields when I was a summer intern at Herbpharm. It was truly amazing, we would harvest every last flower in the fields and two days later a whole new blush would appear, this went on for many many weeks. The strength and deliberate nature of calendula is inspiring, plus its healing power magnificent. I adore calendula for its healing and soothing effect externally for wounds and skin irritations. Internally, calendula has a diaphoretic effect which can speed up elimination through the skin by encouraging sweating. It is also suited to folks who have unresolved stagnation in the lymphatic system indicated by persistent swollen glands (8).

April is a great month to appreciate dandelion root since it is such a bright noticeable spring icon on the landscape. Dandelion loves to be near us, many of our most universal and important medicines are plants that make themselves obvious and readily available to us. All parts of dandelion are edible and are becoming more and more popular in the local culinary scene. If you get a chance to eat at The Corson Building in Seattle, Chef Emily Crawford has been trying more and more to work with wild plants that are both food and medicine, dandelion is a great example of a plant she regularly incorporates into delicious meals.

Dandelion root tea is great for high blood pressure, high cholesterol, and beneficial to the liver. A dandy lion indeed, she is a persistent force to be reckoned with but has a way of gently going about her work. The leaf, which is in the Breathe tea is great diuretic. But dandelion leaf also helps reintroduce potassium and other minerals back into the body.  

Resources:

1,2,3,8 The Book of Herbal Wisdom, Matthew Wood

4,5,6,7: Herbal Defense, Robyn Landis

March Teas!

I know it is not quite time yet, but with a little warm weather in the Pacific Northwest I am eager to reacquaint myself with the spirit gifts of spring. The days are lingering bit by bit, day by day. Whispers of Freya and the Green Man can be heard in the wind and seen in the courageous buds that are beginning to give everything they’ve got to spread forth toward the sky and build life giving energy once again. Nettles are starting to reveal themselves and I am thankful to be present with them several mornings a week.

This period of latent winter/early spring definitely propels me and my imagination to suddenly switch gears and dive whole heartedly into the vast beauty of the earth. This time of year one must pace thyself, ease into all the excitement of tending earth’s springtime needs.

This months teas are intended to give you just what you need as you finish tidying your inner landscape and start preparing yourself for increased energy requirements for the outer landscape that calls us home each spring. March is a dicey month in terms of weather, it can be bitterly cold at night and warm enough for bare skin in the mid-afternoon sunshine, one minute it seems clear for eons, the next a gale takes flight and we are walking head straight into a blustery wall of thick rain. March’s moods reminds us that we are in transition as well. It can be tough on the body to move from a period of reflection and stillness toward the wonderment of spring and her bright gifts.

This month you received:

 -Qi Vital

-Rasayana

-Duchess Grey

 -Fire Cider

                                                       Rasayana

Ingredients: Tulsi, Gotu Kola, Rose, Spearmint, and Cardamom

Steeping Instructions: Pour 8 oz hot water over 1 tsp tea. Steep 5-7 minutes. 

This blend is created as a nutritive blend to support overall wellbeing. Rasayana is a term used in Ayurveda (traditional medicine of India) to describe rejuvenative therapies that help you achieve great health and longevity. Encouraging healthy organs, strong intelligence and memory, and maintaining youthful energy are just a few ways in which rasayana herbs can benefit us. I am constantly learning more about ayurveda, I find it to be a deep beautiful medical system that is heavily influenced by a deep knowledge of how foods and medicinal herbs effect our individual bodies, our place on earth in relation to other beings, and a vast legendary understanding of the spiritual importance of plants in our daily life. Achieving complete balance is central to Ayurveda.

In terms of resources I like to read The Way of Ayurvedic Herbs by K.P. Khalsa and Michael Tierra. This books introduces three types of body constitutions called doshas which are fundamental to achieving balance in Ayurveda. There is also a great wealth of history, various ayurvedic treatments, and a good materia medica in this book. And if you are interested in ayurveda cooking, my sister loves a book called The Ayurveda Cookbook by Amadea Morningstar and Urmila Desai.

Tulsi and Gotu kola are two common rasayana herbs used in Ayurveda and the main herbs in this blend. The mint, rose, and cardamom are supporting herbs and add a really nice flavor and aromatically uplift.

Tulsi, an herb I use with great regularity in Bird’s Eye blends is a classic herb that has both physical and spiritual importance to many Hindu people. There are many legends about Tulasi, as she is venerated by the Hindu.

My favorite is that of Tulasi Vivah as she becomes a beloved wife of vishnu. Feel free to read more about the Legend of Tulsi Vivah. Another widely accepted story is that Vishnu had three wives: Sarasvati, Lakshmi, and Ganga. Once Lakshmi and Sarasvati argued and cursed each other. Sarasvati’s curse turned Lakshmi into a tulsi plant and forced her to live on earth forever. Tulsi is sacred and for some adherents daily prayers are made to Tulsi.

Also called Holy basil, tulsi is a combination of three varieties encompassing two species of basil:  Ocimum sanctum ”sacred fragrant lipped basil” with two varieties called Rama (pictured below) and Krishna , and Ocimum gratissimum “very grateful basil” called Vana.

I grow all three varieties and there is nothing quite like eating tulsi fresh. Like many of the herbs I introduce to you, Tulsi is a versatile powerhouse of amazing gifts. As an adaptogen, it helps your body deal with stress and rejuvenates the nervous system. It it used in tea and culinarily to support digestion, bolster immunity, and add anti-oxidants. Tulsi is a super herb for individuals who feel they have “cloudy” thinking. Rasayana herbs works on many body systems to boost memory, intelligence, longevity and youthfulness. Both tulsi and gotu kola are regular additions to teas I have that support the mind.

Gotu Kola Centella asiatica is a type of pennywort and in many markets throughout India you can have fresh gotu kola juiced for a super energy boost. As a tonic herb it nourishes depleted systems, it is great in a nervine tea blend such as this one. Used in clinical practice for people with poor memory, anxiety, and irritability (1).

There is a story about an ancient chinese herbalist that lived to be over 200 years on account of his daily use of gotu kola. It is also said to help develop the crown chakra at the top of the head and balance the left and right hemispheres of the brain. The doctrine of signatures supports this idea as the leaves resemble the brain. 

It is commonly seen growing in highly disturbed areas such as roadside ditches throughout the tropics of the Indian subcontinent. Gotu kola loves enriched areas where industrial or development waste has created inhospitable environment for many other plants. Be thankful to gotu kola for strengthening the body, but also for its role in cleansing the earth of our mistakes. Pioneering plants that help remediate environmental damage should only be harvested with the fullest care. For this reason I recommend only buying Organic gotu kola from reputable sources.  

 

                                                          Qi Vital

Ingredients: Roasted barley, Chaga mushrooms, Fennel seed, Codonopsis, Astragalus, Rose hips

Steeping Instructions: Place 1 tsp tea and 1.5 cups cold water in a lidded saucepan. Bring to a low simmer for 10-30 minutes. Strain and enjoy!

Qi Vital! To help nourish your nervous system and build your vital energy! I walked into my friends house a couple days ago as they were raving about Qi Vital after their Sunday evening qigong class. Ah, it made me so happy to share the moment with them, because I felt they really embraced the tea as it was intended. If you ever get a chance to take qigong, you can’t go wrong. It is an ancient Chinese health system that integrates postures, breathing techniques, and focused intention. It is a great low impact way to let go of old bad muscular or mental habits and slowly replace them with more positive ones. 

Qi Vital has a roasted and naturally sweet flavor. I must really need this tea because I find is so easy to drink and the light sweet flavor truly warms my heart. Roasted barley does contain gluten, so if you are gluten sensitive, consider yourself warned. This is probably the only tea with barley I will ever do for Bird’s Eye Tea, so I hope you are able to enjoy it. I am familiar with roasted barley tea from living in Hawaii where there is a huge population of Japanese and Chinese Americans who constantly offer you a cool cup on a hot day. Barley tea can be a great coffee substitute and is sometimes offered as a house tea at Japanese, Korean, and Chinese restaurants, where it is called mugicha, boricha, or maicha respectively. Roasted barley tea gives me a sense of complete satisfaction, partially because it is often accompanied by a delicious home cooked meal. So feel free to allow this tea to work its way into your next meal.  

It has been a few months since I have used astragalus in any monthly tea blends.

Astragalus membranaceus, regular use strengthens the immune system, helps the body combat the negative effects of stress, balances blood sugar, and in my opinion it has a soft sweet character which is reflected in its mild sweet flavor (2). I often read about astragalus as a “shield” herb (3). In this way, I like to imagine my whole body projecting healthy vibrant energy out into the world in all directions. Astragalus is a good foundational herb for building energy from the inside out, giving you the strength and stamina to maintain your energy shield and prevent disease. Astragalus has a restorative effect and nutritive energy. It is cooler and much more calming than most adaptogen herbs, perfect for people who tend to feel overstimulated.

Astragalus is a gorgeous plant in the pea family (fabaceae), it grows well in most temperate climates, it is a species of milk vetch. In Chinese, the herb is called huang qi, which means “yellow leader”…a reflection of its yellow roots and being considered a leader of the tonic herbs (4). 

Codonopsis pilosula (Dang shen) is commonly referred to in Traditional Chinese Medicine as “poor mans ginseng.” Its effects are less pronounced than asian red or white ginseng. Codonopsis is not in the ginseng family (Araliaceae) instead it is in the Campanulaceae family, but is associated with ginseng due to its similarities in herbal action. Native to North East Asia and Korea, codonopsis is a climbing shrub with beautiful heart shaped leaves and bell shaped flowers.

The roots are harvested in the third or fourth year of cultivation. For more than two thousand years codonopsis has been used to increase energy, boost immunity, and help reduce stress and adrenal fatigue. Codonopsis can really nicely aid people who have tension headaches, weakened immunity, poor digestion, and anxiety. Fennel also supports digestion and rose hips are my all time favorite vitamin C supplement and daily anti-inflammatory. Rose hips are so abundant in my area that I just can’t help using them all the time. I love freezing my butt off after the first good freeze in the fall to harvest rose hips…tedious to process, but worth the effort.  

Chaga mushroom is controversial because they have been marketed recently as a “miracle herb” that can treat just about everything. Chaga is much milder in action than what is being promoted. As an herbalist, negotiating the traditional uses of herbs and the science can be tricky, especially since I like it all. On top of that there are huge neutrceutical companies that are promoting and marketing herbs in ways that can be misleading. I tend to believe that there are incredibly powerful herbs that can be seen as “miracles” at any given time for the right person, but not for everyone all the time. Herbs, like the foods we eat, also need support from us through maintaing positive energy and a healthy lifestyle. 

Chaga mushrooms Inonotus obliquus are so super weird and cool. They are a polypore (conk). This particular species parasitizes birch and other hardwood trees in northern boreal forests. Strangely the fertile fruiting body (mushroom), which is normally what we use for medicine or food is not the part of this species that we use. In fact, what we use from the chaga is a very bazaar looking black crusty conk-like mass that bursts from the side of living birch tree (photo above), a bold indicator that the tree is in serious trouble. This hyphae mass is a sterile conk that looks like it has been charred. Chaga grow really slow, so this is one of those species we should be respectful of its sensitive ecology and only source from cultivated chaga and avoid using chaga that has been wild harvested.

According to Paul Stamets in Mycelium Running and newspaper articles, Chagas have been shown to have anti-oxidant properties and be a DNA protective ally (5). They also have been used in treatment of many types of cancer and have been show to be anti-viral. Ethnobotanical uses for chaga date back more than 3000 years. Chaga has been used for millenia by pre modern peoples for anti-biotic properties and as an easy portable fire starter material. It is considered a folk anti-cancer and wound healing herb in many Slavic cultures. Currently there is a bustle of research going into this species and I look forward to what comes of it. 

                                                     Duchess Grey

Ingredients: Earl Grey Tea, Lemonbalm, Honeybush

Steeping Instructions: Pour 8 oz hot water over 1 tsp tea. Steep 3-5 minutes. 

This blend is a sweet blend of earl grey, lemonbalm, and honeybush. The lemonbalm adds a touch of lemon flavor to the tea and the honeybush adds sweetness.

I do not drink much black tea, but I do have a soft spot for bergamot. Black teas have the same amount of caffeine as green tea. They support digestion with their bitter compounds. Commonly black teas are drank with or after a meal to increase digestive fire and energy.

Black teas for earl grey teas are primarily cultivated in India and bergamot essential oil is added later by individual tea distributers. Earl grey dates back to the 1820’s where bergamot essential oil was added to black tea to mask the inferior quality of English teas being grown throughout colonial India, as compared with expensive chinese black teas. 

Citrus bergamia is a citrus fruit that grows typically in three regions: Calabria region in southern Italy, Southern France, and Southern Turkey. 80% of the worlds bergamot essential oil needs are supplied by southern Italy. Southern turkey grows bergamot to make a very special marmalade from the peel of the bergamot fruit, I have tried it, it is excellent! The fruit itself is very bitter and more acidic than lemon. The peel of the fruit is pressed for its essential oil. The small tree flowers in the winter.

In aromatherapy, bergamot is used for its uplifting and refreshing aroma. Uses include relieving depression or indigestion brought on by anxiety. Also used in the treatment of urinary tract infections.

 

FIRE CIDER!

ingredients: Apple cider vinegar, Ginger, Turmeric, Garlic, Horseradish, Cayenne, Mustard seed, and Honey. 

Shake before consuming! 

Fire cider is really fun to make and an excellent remedy for colds and flus. It also can be taken before a meal to stimulate digestion or as a warming circulatory stimulant on a cold day.

RECIPE:

- 32 oz raw apple cider vinegar

- 2-3 heads of garlic grated

-1/2-3/4 lb fresh ginger grated 

- 1/2-3/4 lb fresh turmeric grated

- 1/4-1/2 lb fresh horseradish grated

- 1 tbsp cayenne powder or 4-6 fresh cayenne peppers chopped

- 1-2 tablespoons raw honey

optional:

-1-2 large onions grated

-1-2 tbsp mustard seeds ground

Directions: in large bell jar combine all ingredients except honey. cover with wax paper before putting lid on. wax paper is important because apple cider vinegar will quickly rust metal lids. Place in a cool dark spot for 1 month. Shake every day! After a month strain liquid and stir in honey. store in small jars with wax paper liner under lid.   

 

 

 

SOURCES:

1. Adaptogens by David Winston and Steven Maimes. Pages 226-227.

2. Adaptogens by David Winston and Steven Maimes. Pages 147-148

3. The way of Chinese Herbs by K.p. Khalsa and Michael Tierra.

4. Adaptogent by David Winston and Steven Maimes. Pages 147-148.

5. Mycellium Running and Article in Huffington Post by Paul Stamets

February Tea Selections

In your package you received:

I took playful liberties with your teas this month. All three teas are variations on invigorating love inspired teas I use for Harbor Herbalist. The herbs I used are some of the most powerfully uplifting and sensual herbs I work with. The blends are invigorating, with subtle accents, and carry with them the ability to touch and draw the beauty in each and every one of us, so let us all dress in happiness this month!

These are feel good teas so I hope they bring you as much joy as they bring me! With Valentines Day this month, be courageous and intentional with thoughts, feelings, and words of love and support toward others. And it certainly doesn’t hurt to drink some love teas and get a little frisky and romantic with a special someone… 

Fill up on tea and allow your love to flow through all the activities you undertake this month. We all have very different lives and express ourselves in a myriad of fashions, which make the uniqueness in how we love ourselves, others, and the work we do so vital and special

BLISS! 

Ingredients: Damiana, Passionflower, True cinnamon, Linden, Rose Hips, Peppermint, Muira puoma, Licorice

Steeping Instructions: Pour 8 oz hot water over 1 tsp tea. Steep 4-7 minutes.

In the summer I prepared a similar tea for you with damiana and almost everyone I talked to said it was their favorite tea that month. Sip this tea and allow your stress to melt away and let your humor and light nature shine through. Kick those shoes off and dance!

Damiana is a shrub native to Southwest Texas, Mexico, and parts of Central America. The damiana I use is wildcrafted (hand harvested from wild populations) in Northern Mexico. I buy damiana from a really cool company out of Sebastopol, Ca called Botanical Preservation Corps. Damiana has strong aromatic leaves which are used in this tea. The fruits from damiana reportedly taste like fig! (I am really eager to get my clutches on some of those fruits) Damiana leaves alone are quite bitter and remind me slightly of sagebrush in aroma and pungent flavor. Damiana has traditionally been used as a nervous system tonic and aphrodisiac throughout Mexico and Central America. From my own experience, it has an amazing ability increase energy without feeling anxious. Because I get a sense of general wellbeing when I drink damiana tea, I like to think of damiana as a pep talk herb. On days or evenings when you need to talk yourself into getting a move on or need some motivation, have a cup of tea with damiana and you will be out flirting with the world (or your partner) in no time. :) 

This blend is intended to be fun and uplifting and nourishing to the nervous system. The relaxing effects of passion flower and linden balance the potency of the damiana. Licorice root is an adaptogen herb, helps the body adapt to stress and supports immune system strength. I use licorice in many blends because it has been shown to be protective against adrenal fatigue. plus it adds a really nice sweetness that has an immediately soothing effect on the mouth and throat. 

True cinnamon and clove are warming sensual herbs that may strengthen circulation. Rose hips add a kiss of tangy sweetness to the blend. Muira puoma bark has an intensely beautiful woody aroma. A small amount has been added to Bliss tea, but I hope that some day you can try a single cup or muira puoma bark because it is magic to the senses. It is traditionally used as an energy and sexual health tonic in Brazil. It is often called “potency wood” because of its reputation as a strong aphrodisiac. It also may help treat pelvic congestion and increase libido in both men and women.  

SOL MATE

Ingredients: Yerba Mate, Linden, Lemongrass, Peppermint, Yerba Santa, Elderberry, and Osmanthus flowers

Steeping Instructions: Pour 8 oz hot water over 1 tsp tea. Steep 4-7 minutes.

Sol Mate has an aroma, flavor, and invigorating herbal action that has many of my customers coming back again and again. I have an affinity for the taste and aroma of this tea. There is so much subtlety at play in this blend from the moment you open the package to the moment the last sips are luke warm in the cup. I am immediately swept away by the sweet floral fragrance of osmanthus, which tangles with mint and citrus notes from the lemongrass. There is a distinct herbaceous aspect of the tea that it typical of yerba mate. I often like to stick my nose over the tea and take really deep breaths til I feel sufficiently energized. Taking time to sit with delicately flavored herbal teas helps me be incredibly in tune the moment and happy. As the tea cools a menagerie of changing flavors captivate the pallet. Enjoy!

Yerba mate is characteristically bold in its energizing herbal action. I mellowed it out by adding the slightly sweet uplifting aromatic herbs peppermint, lemongrass, linden, yerba santa, elderberry, and osmanthus flowers. The linden and peppermint help balance the strong stimulating effect of the mate. I have said this many times before, whenever I create a blend with stimulating alkaloids (cafffeine and theobromine in the yerba mate) I try to balance it with herbs that nourish and protect the nervous system.

CHOCOLATL

Ingredients: Raw cacao, Chamomile, Spearmint, True Cinnamon, Star Anice, Vanilla bean, and Cayenne

Steeping Instructions: Heat 1/2 cup water and 1/2 cup milk in saucepan. Pour water-milk mixture over 1 tsp tea. Steep 5-7 minutes. Strain and add a small spoon of honey.

Many of you have tried this tea before, it is one of my Harbor Herbalist best sellers. Raw cacao has a very different flavor than roasted cacao, but is much higher in nutrients and anti-oxidants. Raw cacao powder allows the richness of the other herbs and spices to enrapture your taste buds! The calming effects of spearmint and chamomile help create a relaxing hot chocolate experience. I enjoy drinking a cup of Chocolatl after a meal to satisfy chocolate cravings. It is much lighter and healthier than most chocolate snacks. The benefits of cacao are plenty, if you want to read more about Theobroma cacao (chocolate) here is an article I wrote a year ago when I first introduced this tea with my Bird’s Eye Tea customers. CACAO

LOVE CAKES!

LOVE is the theme this month!

LOVE CAKES is an idea I have thought about a lot over the past several years, but had never had words for until my friend Otis shared the term with me last spring. The term love cake is a cute phrase to describe a sweet morsel of true spirit and love.

Love cakes are special hand made objects that are bigger than just our own creative self. A material representation which incorporates ancient knowledge and holistic views of our relationship and responsibilities to all living beings. Love cakes are the physical form of pure love and intentional work. The name is quite funny and rightly so. It is a joyous occasion to share a “love cake” with someone. “Love Cakes” are different for everyone, can be anything from ideas, art, foods, crafts, songs, etc.  

The first time I consciously realized I was in possession of a “love cake” was when I wild harvested and made medicine from a plant called Devil’s club. The experience was intensely transformational because of the wild, majestic, and protective spirit of the plant. I spent a long time sitting with devil’s club in cold dark forests many times before I ever harvested her roots. After I went home, processed, and made medicine from devil’s club root bark I felt incredibly apprehensive to share it with anyone who did not know the plant or feel the intense connection and respect I had for devil’s club and her plentiful gifts. To this day I have never sold any medicine made with this plant, I instead only share it with people when I know the time is right. 

What differentiates a “love cake” from any other intentional act of creation? Love cakes are incredibly personal for the maker, so much so, that they are rarely shared willy nilly. There are a great many things in our lives that we freely share or are willing to let go of for a price. Through love cakes, a persons deepest truths, ancestral knowledge, love, and kinship with the materials become vibrant and alive. They can’t be sold, they can only be shared with people who fully embrace, respect, and appreciate the energy work and intention that went into them. Graceful awareness and acceptance of someone else’s “love cakes” are just as important as sharing yours.

We all create “love cakes”.  I hope you are able to intentionally connect with the earth and share your love cakes. We know we are “home” when we are surrounded by a family of kinfolk who embrace and deeply appreciate our little morsels of pure love that is both direct and expansive.      

January 2013 Tea Selections

             

Happy New Year! 

It is rare that someone will refuse a cup of hot chai. It is just so good! Chai has it’s roots in Ayurveda. Ayurveda is the traditional medical system in India. Ayurveda integrates food, medicine, culture, and spirituality into one amazing and grand system. It is a vibrant system in which health is achieved by living in a holistic manner, knowing your body and feeding yourself balancing foods and activities. In this way, every aspect of a persons body, lifestyle, disease, and environment are taken into account and good health is a balance of the mind, body, and spirit.

I was drawn to Ayurveda more from a nutritional standpoint than yoga or herbalism, but then fell in love with the vast variety of healing herbs, most of which are both physical body and spirit medicines. The daily practice of brewing chai is a great meditation, one that most chai loving americans rarely do. It is fun and motivating to intentionally brew tea and build a mindful practice out of such a sensual experience. The spices fill the house with delicious fragrance and requires close attention as to not let simmering milk overflow from the pot.

A hot cup of rich spicy tea often feels like it gives me great strength to go forth happily about my day. There is an abundance of charm to drinking an aromatic, sweet, milky tea…not to mention the awesome health benefits. Chai teas are wonderful for warming the body, increasing digestive fire, and strengthening immunity. 

This month you received:

-Chai Masala

-Herbal Chai Masala

-Kahwa

-Raw Chocolate Macaroon

           

Chai Masala

Ingredients: Assam Black Tea, Ginger, Fennel, Cardamom, Allspice, Clove, Saffron

Steeping Instructions: Combine 1.5 cups water and 1 tbsp tea in a lidded saucepan. Bring to low simmer, simmer 10-30 minutes, add .5 cups milk, bring to simmer. Strain and add 1 tsp honey or other sweetener. 

Chai Masala is a staple in India. Chai simple means “tea” and masala means “mixture of spices”.  Chai masala is sweet elixer of rich black tea and aromatic spices. Chai masala recipes vary from family to family as much as they do region to region in India. So it is difficult to get a good read on defining characteristics of chai in different regions without exploring India myself to experience the nuance. Although, typically, northern regions of India prepare rich spicy chai masala teas and southern regions simply drink chai in the British style without much spice added. Most chai masala teas will at the very least have ginger, cardamom, milk, sugar, and black tea. Incorporating other spices has a lot to do with socioeconomics, family traditions, and regional availability of a range of spices.

“Chai Wallas” are folks all over India that brew and serve chai, what we might think of as a barista of sorts. They create breath taking health in a cup! I have been known to read a blog called Chai Pilgrimage written by Jenny and Patrick Shaw. They have spent many years practicing Ayurveda and traveling in India pursuing knowledge about one of their favorite activities: brewing and drinking chai. I love their description of a Chai Wallah: “A manifestation of the Divine Presence who is blessed with the humble duty of serving up a sweet break in a sometimes bitter world.” (1) So when you make yourself a pot of chai this month let yourself be the manifestation of Divine Presence.

This iteration of tea and spices is slightly different than your average american chai, it is a simple blend of 5 spices, black tea, and saffron. The strong spicy ginger, sweet fennel, rich cardamom, and love inducing clove create a wonderful base for which the slightly bitter assam, blissful saffron, and allspice rest upon. I wish I could have added more than just a touch of saffron, but being that saffron is the most expensive spice in the world, I could only afford to give you a subtle hint. Feel free to add an extra thread or two into each cup if you have saffron on hand in your kitchen. I just started a saffron garden which some day might produce a meager quantity of saffron threads. Here is a little fun fact: Saffron goes dormant in the summer, but comes back to life in the fall and flowers. Each plant can produce up to 4 flowers with 3 stigmas (threads) each…it takes a great many plants, patience, and love to supply your kitchen with home grown saffron. 

Chai is a wonderful tea to drink before or after a meal to aid digestion and give you an energy boost. Ginger is often referred to as “universal medicine” because it is just so versatile and healing. Cardamom is a powerful digestive aid and is common in blends for the cold and flu season. Cloves are a rich sensual herb that helps increase energy, digestion, and promote oral health. Fennel is a wonderous carminative herb, it helps relieve gas and bloating. According to Michael Tierra and K.P. Khalsa it also calms the nerves and promotes mental alertness (2). Together the herbs and tea in this blend will help circulation, digestion, energy, immune function, and support cardiovascular health.  

In Ayurveda there is a term called “prana” most folks who have taken yoga are familiar with this term, it means “life force”. I use the highest quality spices I can find so that your teas are alive with life force energy and I process the herbs with as much of my own energy as I can and as little grinding machinery as possible. Each step of the journey from the growth and health of the living plant to drinking a cup of tea should be done with joy and care as to maintain and enrich the herb with prana. The intelligence of the plant is thought to be transferred to you upon ingestion and digestion.    

                        

Herbal Chai Masala

Ingredients: Ginger, Cardamom, Bay leaf, Fennel, Cinnamon, Black Pepper

Steeping Instructions: Combine 1.5 cup water and 1 heaping tsp tea in a covered saucepan. Bring to low simmer for 10-30 min. Add .5 cup milk and 1 tsp honey or other sweetener reheat til steaming or low simmer. Strain and enjoy! 

Like the Chai Masala, this decaf Herbal Chai Masala is a rich spicy blend that will provide the same medicinal effects but without the caffeine.  The blend is slightly different, being a bit spicier, so to tone the spice down add extra milk if need be. I love super spicy chai blends, especially when they are decaffeinated because the spice helps build warmth and energy within me.

I am always delighted by the way tea flavors change as the water temperature decreases. Have you noticed this? Chai teas in particular are fun to drink because initially you think “jeeze, this tea is spicy or gingery” then as the tea gets cooler you start to taste the honey and subtle characteristics of all the spices. Every sip is a new experience of flavor!  

Kahwa

Ingredients: Gunpowder Green Tea, Rose Petals, Cinnamon, Cardamom, Toasted Almond Slices

Steeping Instructions: Combine 1.5 cups water and 1 tsp tea in covered saucepan. Bring to a low simmer. Simmer up to 5 minutes. Strain and enjoy. You can add honey or milk to this tea if you want.  For a quick cup: pour 1.5 cups hot water over 1 tsp tea. Steep 5 minutes.

This is a very unique tea that hails from the Kashmir regions of India and Pakistan. In the traditional manner it is made in a samovar.  Most Kashmiri’s believe Kahwa has been a part of their culture since time immemorial. Some have dated its roots back to 1st or 2nd century AD. Kahwa is usually served to guests as dinner, saffron is often added for very special guests.

I figured this tea is probably one of the most strange and unique teas I have sent out so far. I found the green tea and cardamom to be a really stellar combination. The rose, cinnamon, and almond added a lot of subtle character that comes through at different spots on the pallet. I wouldn’t normally recommend boiling green tea, but this is how Kahwa is made…

        

Raw Chocolate Macaroon

Ingredients: Raw Cacao, Coconut oil, Coconut Flakes, Agave Nectar, Almond, Vanilla bean

Recipe:

*.5 cup raw cacao (you could use cocoa powder if that is all you have)

*.5 cup coconut oil

*2.5 cups coconut flakes

*.25 cup agave or .33 cup honey

*.25 real vanilla bean or .5 tsp vanilla extract

* a touch of salt

as much or little almond as you like

In a double boiler melt coconut oil. Once the oil is melted add cacao, salt, sweetener, and vanilla. mix well. mix in coconut and almond.  

on a plate or cookie sheet make little mounds of macaroon mixture, an ice cream scoop works well for this. you can try to squish them together to make a more dense macaroon. once all the macaroons are on the sheet refrigerate for 10-15 minutes, this allows them to harden.  

          

sources: 

(1) chai wallah info at chai pilgrimage

(2) K.P Khalsa and Michael Tierra, The Way Of Ayurvedic Herbs. Lotus Press. 2008

December 2012 Newsletter

I hope your spirits are high…and getting higher with each cup of tea you drink this month! 

I am writing this month from a gorgeous farm called Old Chaser on Vashon Island, WA. The farm is about to be my new stomping grounds come springtime. This is the place where I will be growing herbs and flowers for Bird’s Eye Tea blends! This month I am helping feed the farm animals while the farm manager is on vacation. I feel like I am blessed with a much needed change from two hectic months of tea blending and hustling. I just feel so much joy right now to have found a nice little spot to deepen my connection with what is one of the loves of my life: medicinal herbs. I am a very promiscuous woman when it comes to my many flora lovers. I love so many wild medicinals, but look forward to sharing space and time with cultivated medicinal herbs too. Each day here I get to take footsteps on fertile soil, which feels a lot like stepping in stride with the ways of nature and life beyond human reason. 

I have a couple things I need to tell you before I get right into the tea selections for this month. First, next month I will be sending the teas out on the 4th or 5th. With all the holiday festivities I need to push back my ship date a few days. Second, for all the Seattle customers, please come visit me (or my friend Janay) at the University District Farmers Market (Saturdays 9-2pm). I will be selling my Harbor Herbalist teas through the winter at this market. I am also going to be selling teas this Saturday (11am-4pm) at The Vera Project for their annual DIY Holiday Fair. Come show some love and support your local handcraft artists and musicians. I have some very cool holiday gift sets available and will be sampling my Harbor Herbalist teas.

Lastly, my camera is broken so I wasn’t able to take any pictures of the teas for your eyes to feast on while reading.

Happy Holidays! I wish I could give each and every one of you a heart felt hug right now.  

In your package this month you received:

WOOD FLOWER 

PEACE

WELLNESS

RAW HERBAL CHOCOLATE: Made with nothing more than raw cacao and honey infused with orange peel, cardamom, and ginger (hint: recipe at the end of this post)

                                                   WOOD FLOWER

Ingredients: Jasmine Green Tea and Wildcrafted Cedar Tips

Steeping Instructions: Use 1 tsp tea for every cup hot water. Steep 3-4 minutes. Can be steeped multiple times. Use water that is steaming but not boiling (~180 degrees)…this will allow you to draw on the more sweet subtle flavors of the jasmine tea. It will allow you to steep two or three times without the tea getting bitter.

Precautions: contraindicated if nursing or pregnant. 

Herb Info and Actions:

This jasmine tea comes from Rishi Teas. If you like this tea you can find it on their website here: Rishi. Rishi is a Wisconsin based tea company that works directly with farmers all over Asia to bring americans some really nice Fair Trade Certified Organic teas. I find most of their teas to taste very clear and soothing. I prefer the delicate spring green teas and I appreciate the clarity of flavor that comes through in each steeping. I am always eager for subtleties in aroma and taste, high quality spring picked green teas often take my breath away.

This jasmine tea in particular has a very clear jasmine fragrance with a flavor that soothes and uplifts. Perfect for an instant meditation upon sipping. There are very few lingering notes on the tongue after swallowing. The jasmine fragrance is created in the traditional manner in which the fresh jasmine flowers are layered overnight with dried spring green tea leaves. Jasmine flowers are collected during late summer mornings while the flowers are still closed, in the evening, as the flowers open they impart their rich fragrance upon the green tea. Here are a few process photos I found online that show a few of the steps to making jasmine tea.

Jasmine Flowers (above and below)

layering jasmine flowers with dried green tea (above and below)

After taking in that initial rich sweet aroma and taste, the delicate light nature of this spring green tea provides a delicious base of the flavor, just the slightest hint of sweet grass and the characteristic floral tones highland spring picked teas are known for. I wasn’t sure if I wanted to add anything to the jasmine tea, but finally decided to add just the tiniest amount of cedar tips, just enough the embolden the second and third steeping of this tea. I like the idea of transitional flavor and want you to experience a variety of aromas and flavors as you enjoy Wood Flower this month. 

cedar tips (above)

Cedar tips are not often used as a tea. In large quantities they may cause headaches. The active ingredient that is know to cause headaches (thujone) is not water soluble, but precaution is always recommended. Thujone is also found in wormwood, sage, and tansy. Traditional use by native americans was common. They steeped cedar tips for respiratory complaints and to stimulate the immune system when a person was suffering from a flu or cold. I tried cedar tip tea from an herb shop in Portland and enjoyed it, so I put a small amount in this tea, just enough for a bit of woodsy flavor. This herb is not recommended for women who are pregnant or nursing. 

                                                            PEACE

Ingredients: Chamomile, Nettle, Raspberry leaf, Skullcap, Catnip, Rose Hips and Petals, Hibiscus, and Vanilla bean

Steeping Instructions: Use 1 tbsp tea for every cup of hot water. Steep 5-10 minutes. Longer steeps allow the earthy and tangy flavors to develop.

Herb Info and Actions:

This tea is designed for my sister…just one of many teas based on her special requests. A few months ago I created a calming blend and she felt it was time for another. This is a nutritive and nervine tea. Nervine is a term herbalists use to refer to herbs that strengthen the functionality of the nervous system. Some nervine blends are calming, others are stimulating. This blend is a soothing calming blend to bring peace and homeostasis back to your nervous system. We live in a world riddled with challenging obstacles, this tea can take the edge off by both relaxing the nervous system and nourishing the body on a cellular level. One of my favorite things about nutritive herbs is that they are incredibly safe and have a lot of love to give to your cells. I prefer drinking and eating my vitamins and minerals in whole plant form. Herbs, like most things, are more than just the sum of their individual parts. Enjoy this tea anytime with friends and family to add peace to your day this busy holiday season! 

Many of the herbs in this blend are highly nutritive such as nettle, raspberry leaf, catnip, and skullcap. Nettle specifically is highly nutritious, rich in protein, minerals, and chlorophyll. I really like Matthew Woods description of the Nettle spirit. He visualizes the “nettle spirit as an older lady with a broom or a switch exhorting people to get going, get a move on, don’t just sit around, do something (1).” In this way (the nettle way) is to move stagnant energy by building tissue strength and removing excesses. Nettle works on the kidneys and mucus membrane (nettle can help remove excess mucus and bring about balance). I have read accounts of nettle helping to break fevers, which makes sense because I often like to include it in spring and winter blends, along with other warming herbs, because it helps keep me warm and motivates me to, just as Matthew Wood described, get going.

Catnip and skullcap calm the nerves, but also have a lot to give in terms of vitamins and minerals. Their effects are often less pronounced after just one dose, but if you become good friends with them, they will hold your hand through the good and bad times. I find skullcap to be an excellent remedy for racing thoughts. Many people have excitable nervous systems, skullcap can really help folks break addictions and relieve nervous tension (especially tension arising from obsessive thoughts). I like skullcap to quiet my mind, so I can sleep or focus on the present moment. Catnip is calming like mint, but has more pronounced relaxing properties. It also can help the body fight colds and flus. Catnip is common in insomnia blends. 

Rose petals and hips, together add wonderful uplifting floral and fruity tones. Rose hips are very high in vitamin C and have pronounced anti-inflammatory properties. Hibiscus is tangy and helps reduce blood pressure. Matthew Wood describes chamomile as an herb that helps with “constricted liver chi” symptoms characterized as heat rising in the body to create mental tension, hot red face, irritability, and headache (2). When we are in a fit of anger or frustration, heat rises up through the body causing the symptoms mentioned. Small amounts of chamomile can help move that heat out of the body.

                                                              WELLNESS  

Ingredients: Ginger, Cinnamon, Cardamom, Peppermint, Yarrow, Elderflower, and Licorice Root

Steeping Instructions: 1 tsp tea for every 8 oz hot water. Steep 5-10 minutes. Longer steep is preferred, especially if you have a scratchy or sore throat. 

Yayy! This is my immune support tea I sell through Harbor Herbalist. I am so excited to share this awesome tea with you this month! It is a tried and trued remedy for colds, flu, and infections. This tea supports your bodies natural immune defenses. My friends and family rely on this tea during the cold and flu season, it is especially nice on a damp cold morning to help decongest and warm the body. I usually do not ever even have to reach for my elderberry syrup with this tea in the medicine chest.  I try hard to pay close attention to my energy levels and drink Wellness tea at the first signs of a cold or of being a bit run down. 

It has a great flavor. Most people get really giddy about it because there is so much complexity to the flavor that changes in your mouth as you sip the tea. Some of the unusual flavors such as yarrow and elderflower bring unique tones that keep the senses guessing. With just the right balance of mint, spice, and sweet, most people do not even have to talk themselves into drinking a cup of this immune supportive tea. It also tastes great anytime for a little extra digestive support! 

                                                   Raw Honey Chocolate 

honey bee collecting nectar (above)

I love raw cacao. It makes me feel beautiful and enriched. Cacao is one of natures most profound medicines. I also love raw honey! I tried to marry the two in a sweet treat for you this month. 

Cacao is rich in minerals and antioxidants. It provides a long lasting energy boost, I prefer cacao to other stimulating substances because it is much gentler on the nervous system.

It is a true gift from the gods. It makes us feel great and has a long endlessly interesting history of culinary, medicinal, and ritual use by native peoples in southern Mexico and Central America dating back several thousand years. The Maya and Aztec peoples reserved a rich chocolate drink called Chocolatl for royalty and in conjunction with ritual practices.

Nowadays chocolate is everywhere in our culture, it is easy to lose its deep ethnobotanical significance. I like to meditate on its deeply respected place within traditional cultures where cacao was a revered native plant for its strong protective spirit and sweet nutritious pulp, along with its rich dark invigorating beans. The colonial diaspora in which chocolate became an everyday commodity, like many of the foods we eat, is a tumultuous story. So let us be mindful and thank the gods and the first peoples for protecting and revering this plant throughout its evolution so we can today share this beautiful chocolate snack! 

Bees are nothing short of a miracle…in my opinion anyways. Much of the diversity, color, and floral fragrance we see out in the plant kingdom evolved thanks to the needs and desires of the hardworking honey bee. Bees have been around for 100 million years! I recently listened to Benjamin Pixie tell stories about bees. A few images struck and stuck with me. He said that a swarm of bees is the beehive’s child, a big gift to the future. When bees swarm it is really good thing…like teenagers moving away to make a new life for themselves. And incredibly, the entire swarm makes decisions about where to build a new hive based on consensus. The hive flies around until the entire hive has decided upon a location, and that is where they live out the rest of their collective life.

Bees are also great alchemists, they make sweet sweet gold from plant nectar which is about 80% water. When a honeybee collects nectar it stores it in its “honeystomach” which is kind of like a storage vessel for the honey so that the bee can carry it back to the hive for the worker bees to process. Back at the hive a worker bee sucks the nectar out of the honeybees honeystomach. Then the worker bee chews on the nectar imparting it with a variety of enzymes that make the sugars more stable and more digestible for the bees. After the honey is chewed it is air dried to remove a large portion of the water before being capped by wax and used later for food. Worker bees often fan the fresh honey to speed up water removal before capping the comb. Honey from our region is pretty much naturally shelf stable forever. The drying process and enzymes in the worker bees saliva have strong antimicrobial properties, which keep honey from going bad.

Bees are such incredible creatures, I am looking forward to bee keeping this coming year on Old Chaser Farm. If you are interested in honeybees and their social structure I was recommended to read a book called Honeybee Democracy by Thomas Seeley.  

And now for the recipe:

parts by volume: if 1 part is 1 cup you will get about 10 chocolate hearts

1 part raw cacao powder

.3 parts cocoa butter

.3 part raw honey or infused honey

pinch of salt: to bring out some of the herbal flavors more

To make infused honey: put 1/4 cup ginger, 1/4 cup cardamom, zest of 2 oranges in a mason jar and covered with organic raw honey. Let sit in warm spot of 2 weeks. strain herb out of honey and use as desired.

You can also just put dried herb powder in the chocolate. cinnamon, ginger, cardamom, orange zest, rhodiola, rose hips or hibiscus, etc…have fun and be creative! 

Citation:

Wood, Matthew. Book Of Herbal Wisdom. (1. 2. 3.) 

November 2012 Tea Newsletter

The month of giving extra thanks!

It is a real privilege to be able to drink teas with amazing herbs such as reishi mushroom, dandelion, burdock, yerba mate, tulsi, etc. Taking the time and effort to habitually drink teas that are most certainly supporting your overall health and wellness is wise beyond words. Allowing your food and drink to be your best ally will make a huge impression on the natural wisdom and intelligence of your body as you go through your life. Live boldly, by nourishing all aspects of yourself. Making tea into a daily ritual feeds your body, mind, and spirit. Tea can help calm and focus your energy, eliminate toxins from your body, energize, and balance/tone body systems. 

The herbs I use in each blend are absolutely unadulterated dried plant/mushroom parts grown and gathered at the height of their brilliant lives. I only use herbs that are organically grown with the love and attention they deserve.

Having you as a customer is a gift to me and letting me source and mix awesome herbs into Bird’s Eye Tea blends each month is such a joy in my life! Thank you dearly for being wonderful customers and supporting my dream! 

In your package you received:

-AWAKE

-MUSH-ROOT-SEED-BARK

-MULLING SPICES

-PINE NUTS: need to be shelled. Crack soft shell with fingers or teeth. The delicious pine nut is high in fat, protein, and amino acids

AWAKE

Ingredients: Yerba mate, Tulsi, Bacopa (brahmi), Spearmint, and Currant

Steeping Instructions: Pour 1.5 cups hot water over 1 TBPS tea. Steep 5-7 minutes.

This energizing blend will brighten your mornings this month!

Tulsi and brahmi are prized herbs in India to support memory and focus. Tulsi and brahmi are also considered adaptogenic herbs. I have spoken about adaptogens many times before, as I feel they are a very important class of plants in todays stressful world. Adaptogens help balance the body’s response to stress, especially supporting the neuroendocrine and immune systems. They help reduce the effects of stress (physical, emotional, and environmental) on the nervous system and enhance health and well-being. Being incredibly safe, they have a positive effect on the body, many adaptogens have a cumulative effect, which means they increase a persons vitality or energy over time and with consistent use. Bacopa is a nervine (calming/nourishing to the nervous system) and promotes memory and focus. Bacopa is very similar to gotu kola which I have used in several tea blends throughout the last nine months. Tulsi (holy basil) is considered rasayana in Ayurvedic medicine, a nourishing herb that promotes a person to great health and old age. It helps increase vital energy and is commonly used for patients that feel lethargic, have cloudy thinking, and feel overall sluggish or stuck. Like other species of basil, tulsi is warming due to its essential oil content and aids in digestive complaints. Tulsi also is an anti-depressant, it is renowned for its ability to counteract “stagnant depression”. 

Mate is a very popular herb in many parts of South America. It is said to have the “strength of coffee”, “benefits of green tea”, and “euphoria of chocolate” referring to concentrations of caffeine, theophylline, and theobromine found in the leaves of this tropical Holly plant (Ilex paraguariensis). Mate also contains a rich variety of vitamins, minerals, and amino acids. It is the national drink in Argentina, Paraguay, and Uruguay. Naturally found growing as an understory shrub/tree in subtropical forests of South America. Because Mate is not as bitter as coffee or tea it is claimed to be easier on the stomach and does not cause jitters.

Spearmint and currant simply round out the flavor of this tea. A touch of each to brings out the aromatics and fruity tones of the other herbs. 

This is a really fun blend that I hope will invigorate and keep you focused during this cool dark season we are entering. I harvested the currants in this blend from wild bushes along streams and creeks in Nevada. 

MUSH-ROOT-SEED-BARK

Ingredients: Reishi mushroom, Dandelion root, Burdock root, Cinnamon, Fennel seed, and Amla

Steeping Instructions: Combine 1.5-2 cups water and 1 TBSP tea in a covered saucepan. Bring to simmer. Simmer 10 min to several hours. Longer steep produces stronger reishi herbal action. 

Despite it’s mellow flavor, this tea is a fountain of youth (so to speak) to support biotransformation in the liver and kidneys, naturally energize you, and give a little boost to your immune system this month. Because of the weather and holidays, November and December are often months of heavy eating and drinking. This tea will support the organ systems most affected by over indulgence.

Dandelion and burdock roots are very familiar herbal friends of mine. Dare I say, two of my favorite herbs. They are gentle and nourishing to the liver and kidneys. Burdock root works best if eaten or drank in tea regularly. I have made special effort to incorporate burdock into many of your monthly teas. Energetically burdock is a mover, as a plant she lives pretty much everywhere and anywhere we will let her and is an avid traveller. As an agent for movement within the body she stimulates the liver, kidneys, gallbladder, skin, and digestive and lymphatic systems to induce the removal of accumulated metabolic by-products and toxins. Clinical herbalists use burdock to support the excretion of toxins from the body and also to support beneficial gut flora. As a food burdock root is commonly eaten in stews and soups, most popular in asian countries. Dandelion is another common plant that lives pretty much everywhere humans do. Dandelion has a strong tap root which helps to aerate and loosen compacted soil. She also aids in the restoration of depleted soils. Many folks consider her a nuisance or a weed, but truthfully she is a wonder worker. Dandelion is always busy restoring soils in areas that are contaminated or difficult for other plants to grow in. Dried dandelion root in tea is used for high blood pressure, high cholesterol, abnormal blood sugar, and extremely beneficial to the liver. Dandelion works with both the liver and the digestive system to stimulate bile production and release bile from the gallbladder into the stomach. This expedites the break down of foods. She is a strong liver ally and has been shown through clinical practice to strengthen liver function.  

Reishi mushrooms are prized medicinal mushrooms in Japan, China, and were very important medicine for pre-contact Native Americans in Washington and Oregon. The species of reishi mushroom (Ganoderma oregonense) that grows in dense moist forests of the Pacific Northwest is only slightly different than the species that is cultivated in Japan and China (Ganoderma lucidum). Considered an adaptogenic herb, reishi helps the body tolerate stress without causing the nervous system to get jumpy and overly alarmed. Research is showing that reishi is an immuno-modulator and constituents in the herb prevent the growth of some types of cancer cells. Reishi is great tonic herb that increases overall vital energy. It is commonly recommended to drink reishi tea daily throughout Asia.

Amla is another adaptogen that is very high in vitamin c, anti-inflammatory constituents, and antioxidants. Being one of the most popular rasayanas in India, amla is commonly used to cure liver dysfunction, nourish the blood, prevent aging, restore apetite, and lower cholesterol. It has a sour taste which makes it a fun addition to teas. Amla is mentioned in ancient texts as the best medicine to promote resistance to disease, nourish tissues, and prevent aging. Contemporary uses range from aid in the healing of connective tissue and bone damage to immune system support (especially against viruses), protect cells from the damage of radiation, prevent heavy metal toxicity, and prevents allergy symptoms. This incredibly nutritious herb is one of the three herbs in the Ayurvedic formula “triphala” and is the base for “chyavanprash” which is a very rich medicinal jam made from fruits, herbs, and spices. Amla was a last minute addition to this blend because I thought the tea was in need of a drop of sweet tartness. The tea being primarily earthy flavors, I added a little pick me up, a top note, so to speak…and I could not think of a more powerfully nourishing one than amla!

I think it is a real luxury to be able to drink tea with amazing herbs such as reishi, dandelion, burdock, fennel, amla, and cinnamon. 

MULLING SPICES

Ingredients: Cinnamon, Star anise, Allspice, Ginger, Cardamom, Rose hips, Clove

Steeping Instructions: Combine 1-2 tsp tea for every 1.5 cups apple cider (juice) or wine in a covered saucepan. Bring to a simmer. Simmer on low 10-45 minutes. Feel free to add a bit of honey or maple syrup to mulled wine if desired.  

This blend is intended to give you the opportunity to share an herbal gift with family and friends. Brew up a batch of spiced cider or mulled wine for a party or gathering with family or friends this month. It will surely be a hit!  Simply simmer the herbs in wine (sherry, vodka, brandy, etc can also be used) or apple cider (juice) for a luxuriously rich infusion. This warming blend of spices will help keep you warm, support the immune system, and reduce stress. 

Mulling spices have been used for centuries to spruce up mediocre bottles of wine or adding healing properties to freshly pressed apple cider. Adding spices helped the flavor of the wine, but it also increased the shelf life of wine thanks to anti-microbial herbs such as cinnamon, cardamom, allspice, peel of citrus, and star anise or fennel. Poor bottling techniques limited the shelf life of many fermented drinks up until relatively recently. Still very popular throughout northern climates around the world mulled wine is a festive drink to share during the holidays.  

Immune System Health

During the summer months I naturally stay healthy, but once the cold damp dark days arrive in October or November my body’s natural immune defense gets put to the test. I often become hyper aware of the foods I eat and drink, how cold or chilled I feel, and just how achy my joints are during the first months of winter. It usually takes me a few weeks to remember the rain jacket or hat when I leave the house. I eventually make sure I have an extra pair of socks or dry shoes in the car at all times. I spend a great deal of time outdoors so staying warm must be a priority. About ten years ago I started taking more personal responsibility for my health and wellbeing, a process known as self-care. As a youngster I was often feeling lethargic/depressed, always a little run down, and simply felt like getting or not getting sick was out of my control. But now I know there are ways to protect oneself from getting sick or run down. And trust me, it is not going to cost you a fortune.

I want to share some basics of the immune system that I hope will inspire you to dig deeper into this fascinating field. You will forever be changed if you take the time to get acquainted with the wonders of the immune system and how powerful we actually are to keep ours healthy and prevent illnesses. I am unequivocally not an expert by any means in this field, but I am constantly becoming more knowledgeable, especially where the complicated science meets nutrition and herbs.

Over 2000 years ago Traditional Chinese Medicine called the immune system “Defense energy.” Today we know that the immune system is the largest body system, with estimates of 1/4 to 1/2 of all the cells in the body dedicated exclusively to immune function. The essential job of the immune system is to recognize what is not “us” and monitor or remove it. David Hoffman describes the immune system as “a vital component of the interface between the individual and the world”. He recognized that it is not the immune system’s only function to resist danger in the environment, but rather “part of a complex and beautiful dance of elements flowing back and forth between the human body and the rest of the world” (1). This is an ecological perspective, rather than a wholly biochemical and medical one.

On a daily basis our bodies have complex interactions with our environment, immunity is the expression of balance between our internal environment and the external one. The immune system is often able to recognize good or friendly microbes such as our gut flora from the dangerous ones like a flu virus. Preventing unfriendly microbes from entering the body and removing the ones that find their way in is just part of the huge job the immune system has. It is also responsible for inflammatory responses to tissue injury and aids in tissue repair.

Keeping our bodies physically, emotionally, and energetically in balance is fundamentally important for our ability to withstand disease and be cleansed of toxins. The immune system is closely tied to almost all the systems of the body, so when one system is stressed or impacted by our choices then you can pretty much bet the immune system is working overtime to make up the difference.  

Microbes that can make us sick are extremely opportunistic. They are often present constantly in the atmosphere around our body, but are only able to get a strong hold on us when our body gives them an opportunity. The immune system can be thought of as a barrier that is a interconnected network of the lymphatic and digestive systems, the liver, kidneys, spleen, and thymus, as well as, individual immune cells made in the bone marrow.

The lymphatic system exclusively serves immune function. The lymphatic system stores, filters, circulates, and eliminates wastes. It is a one-way drainage system that removes cellular waste from the body. Other organs that aid the immune system in addition to their other major roles in the body are the digestive system and integumentary system (skin and mucus membranes), these two systems are the bodies first line of defense for filtering out toxins or unfriendly microbes. White blood cells, another important group of cells that are integral to the immune system, are produced in the bone marrow and thymus. When these cells mature they are distributed throughout the cells in your body and function as primary detectors and eaters of dying cell structures or foreign microbial invaders.

 All of these different organs, cells, and systems work together to protect our body day and night. They are highly tuned to recognize and support beneficial microbiota and remove or restrict dangerous microbiota.

When we stress our liver from a night of heavy alcohol consumption or poor food choices the immune system is triggered into high gear to protect the body until the liver or digestive system remediates the damage and gets back into a state of balance. The body can usually handle acute imbalances such as a rare night of heavy drinking or unhealthy eating. But now imagine that you have chronic insufficient sleep, you’re stressed out at work, and you decided to heavily indulge…now you are looking at a situation where you are already weak, the consumption pushed your immune defenses to a point where there is an opening for a flu virus (just as an example) to get inside the body undetected. This second example is most commonly why people get sick, their body is already run down due to lifestyle choices and there is inevitably a point where the body can no long keep illness at bay. 

The big question I ultimately want to address is how can we nourish and support the optimal function of our immune system? 

The answer can be as easy as paying close attention to what your body’s physical needs are (this can be mental, emotional, or physical) and intentionally living in a way that supports these needs. For example, I am a very thin wiry individual, my heart races constantly and I often get stuck in patterns where I simply breeze through the day with so many things to do that I easily forget to take time to relax and keep track of all my responsibilities. I am super airy, hardly ever grounded, can easily flip from one task to another without a moments notice or second thought. I get so overwhelmed with projects that I eventually stress out and work too much. When I recognize that I am in one of these patterns I instantly try to slow down and take extra care to ground myself. To avoid getting stuck in my pattern I practice mindfulness, plus eat and drink a variety of foods and teas to relax, ground me, and support my memory. 

Getting enough sleep/rest, lowering stress, knowing what your self-care needs are, eating whole foods that do not irritate your sensitive digestive system, and balancing your body with herbs and spices are some of the best things you can do for yourself daily. Also avoiding alcohol and tabacco will obviously support immunity. 

Because immunity is about homeostasis and whole-system function, herbs that have multiple system action are prized throughout the world’s traditional or natural medicine systems. Many common herbs and spices that are great for general immune support also have a nourishing effect on cells, support the nervous system, provide digestive support, and are anti-microbial. Examples are ginger, turmeric, thyme, licorice, astragalus, and cardamom. 

Herbalists recommend adaptogen herbs such as astragalus, ginseng, reishi, and tulsi to increase overall immunity. These herbs are often recommended as preventative herbs. If a person already has bad cold, flu, or infection strong antimicrobial herbs such as oregon grape root, elecampane, echinacea, goldenseal, osha, and thyme are recommended. Herb choice is often based on location and intensity of infection.

In general, all adaptogen herbs improve immunity. They modulate the immune system, enhance immunity by increasing T and B cell function, are anti-inflammatory, anti-allergy, and anti-oxidant (3). These herbs also have been shown to counteract the immunosuppression associated with stress and drug use. Amla, ashwangandha, siberian ginseng, reishi, rhodiola, licorice, schisandra, and tulsi are common herbs I use in teas.  In addition to their immuno-supportive actions these herbs help the body adapt to stress, increase endurance/stamina, and in some cases increases metabolic activity to reduce fatigue.  

October 2012 Tea Selections

In your package you received:

-High Priestess

-Xocolatl

-Fallen Heat

-Sample of Chai Honey

High Priestess

ingredients: dao ren green tea, dragonwell green tea, toasted coconut

Steeping Instructions: You can steep up to 5 times. Pour 1 cups of hot water (but not boiling) over 1 tsp tea. The first two steepings can be quite short: 2-3 minutes. Successive steepings: 5 minutes. 

I love this tea! The crisp toasted flavor of the coconut and dragon well tea with the floral character of dao ren tea creates a light and earthy body with a slight taste and aroma of roasted chestnut.

Both Dao Ren and Dragon Well are Fair-trade in addition to being Organic Certified. 

Dao Ren green tea comes exclusively from the famous Dao Ren Peak in Zhejing province of China. It is named for the Dao (taoist) priests who meditated upon the mountain in ancient times. This tea was carefully cultivated for the priests themselves, but today the Dao Ren Monastery shares this unique prized tea with the rest of the world. Picked at the height of spring this tea is very lightly fermented, just enough to capture both a floral and tannin character. Known for its floral and fruity notes, this tea is a delight for both the tea connoisseur and novice.

Dragon Well Tea is also called Longjing in China, named after the Dragon’s Well landmark at West Lake are of Hangzhou in Zhejing Province, China. There are many stories surrounding this tea. My favorite is that the tea is named after a well that has relatively dense water, so when rain falls down into the well it floats on the surface and exhibits the smooth twisting movements of the chinese dragon. 

Dragon Well tea is pan-fired in deep metal bowls over a wood fire. The tea artisan uses specific motion techniques to ensure perfected unbroken flat tea leaves. The tea is always pan-fired in small batches. This firing technique flattens the leaves in such a way that they shape of the dried tea resembles dragonfly wings. This type of tea is incredibly valuable and unique due to its artisan roots and quality hand picked leaves. This fair-trade organic Dragon Well Tea costs well over $100 a pound. 

Coconut accentuates the nutty character of the Dragon Well tea and adds a delightful aroma and flavor.

Green teas come highly recommended because they are high in plant derived compounds called flavonoids, which are anti-oxidants. Green tea is the best nutritional source of a group of flavonoids called catechins, which are currently being studied because in preliminary research they have been shown to be more potent than vitamin C or E at limiting oxidative damage in cells and appear to have other disease fighting properties.

Spring green teas like dao ren that are picked early in the growing season and are carefully processed to limit oxidation have significantly more anti-oxidants. Other benefits of regular green tea drinking are reduced blood pressure and reduced risk of heart disease. A Chinese study published in the Archives of Internal Medicine showed a 46%-65% reduction in hypertension risk in regular consumers of green or oolong tea.

Xocolatl

ingredients: raw cacao powder, chamomile, rose petals, ginger, spearmint, cinnamon, star anise, chipotle powder, roasted cacao nibs

steeping instructions: There are many ways to brew this tea. I usually combine milk, water, and tea in a lidded saucepan. Turn heat on low and let the tea slowly warm up. When it looks like it is almost to a boil, I turn off the heat and let the tea sit for 4-5 minutes. I then strain the tea and add enough honey to sweeten and brighten the flavor. If you want a stronger rose flavor it is best to heat up the liquids and pour it over the tea like a normal infusion.

1-2 tsp tea for every 1.5 cups of liquid.  

This is my second iteration of spiced chocolate tea this year. Xocolatl has a warm rich array of herbs and spices blended with raw cacao powder to create a truly unusual treat. Xocolatl provides a decadent energy boost that is chock full of vitamins and minerals. The flavor is bold and understated at the same time. Hints of mint and rose rise from a rich base of chocolate and spice.

This lovely blend will get your day off to a great start or can be perfect for an afternoon pick-me-up. It satisfies a chocolate craving without overwhelming your body with processed sugars. All it takes is a little honey or agave added to the brewed tea to create a healthy treat for yourself. Calming chamomile and mints in the blend help relax and calm the nervous system while the chocolate gives its characteristic energy kick and mood boost. Rose petals were added to bring out the subtle floral character in chocolate. Chipotle powder increases circulation and adds a slight smokiness to the overall tea flavor. Cinnamon, ginger, and star anise add a dessert like quality, but also support healthy immune function. 

Most people don’t realize how good raw chocolate is for the body. Raw chocolate has more anti-oxidants than almost any other food source. There is great reason to reward yourself with Xocolatl.

To read more about chocolate I will refer you to my blog post from February: http://blog.birdseyetea.com/post/16930071250/cacao

Fallen Heat

ingredients: honeybush, ginger, dandelion root, fennel, and nettle

steeping instructions: Pour 1.5 cups hot water over 1 tsp tea. Steep 5-10 minutes. Longer steep brings out strong spicy flavors.

I wanted to create Fallen Heat as a transitory tea from summer into fall. With cooler weather, our diet transitions from light cooling foods to heavier foods. This tea supports digestion and helps remove excess heat from the body. The flavor of this tea will surely delight folks who like the richness of darker teas. Sweet honeybush balances the slight bitterness of dandelion root and spiciness of ginger. Nettle adds a bit of grassiness and fennel adds touches of sweet anise-like aromatics. There is something about the intense flavor of this tea that makes it a great decaf coffee replacement. 

Ginger, fennel, and dandelion root are premier digestive herbs. Ginger and fennel are popular spices used in teas and cooking to stimulate and ease some of the common discomforts associated with digestion. Ginger relieves stomach aches and nausea, it also is anti-inflammatory and supports immune function. Fennel seed is a warming aromatic spice used for millennia with the following herbal actions: carminative (gas relieving), anti-spansmodic in the intestinal tract, expectorant, and galactagogue (helps stimulate milk production in lactating women). High content of oil in the seed is responsible for most of the herbal actions of fennel. Dandelion root is considered an alterative herb. This means it supports the liver in detoxifying the blood. The bitter taste of dandelion roots stimulates the release of bile into the stomach, so your body more quickly and effectively breaks down food in your stomach. Dandelion root is also used for abnormal blood sugar levels.  

Drink this tea before or after a meal to support digestion or to help detox. 

HERBAL HONEY!

I hope you enjoyed the sample of Chai Honey I made. Eat straight up or in a hot cup of milk for a delicious chai tea. 

The honey is made from adding chai spices to honey and letting the flavor infuse into the honey. I am going to be selling a variety of herb infused honey products on my Harbor Herbalist etsy store starting in November. Here is a list of the new products:

Chai Honey: honey, ginger, cardamom, cinnamon, rooibos, clove, star anise 

Digest Honey: honey, ginger, fennel, turmeric, mint

Immunity: honey, elderberry, ginger, garlic, astragalus, red root    

Coat for a sore throat: honey, citrus zest, elecampane, angelica

Tea Paraphernalia

I spend a lot of time drinking tea, which means I have tried a great many ways to steep and strain tea. I wanted to just let you know about some of my favorite and least favorite tea apparatuses. I linked each product to a site where you can purchase for yourself or for a holiday gift idea. 

For the most part, I drink herbal teas. Drawing a distinction between herbal and black/green teas is important because herbal teas usually do not run the risk of becoming bitter if they are not removed from the hot water after 2-5 minutes of steeping. If you are an avid green/black tea drinker you probably need to use tea strainers that allow you to remove the leaves from the water, but you don’t have to stress about the mesh size so much, because most black and green teas are whole leaf which means as the teas get saturated with hot water they expand to 2 or 3 times their dry size and wont ever slip through the strainer holes. If you primarily drink herbal teas, things like tea presses are a highly convenient way to brew tea.

I recommend this tea set for black or green teas: Porcelain dragonfly tea cup $20

 

I have a few categories I want to cover:

1. strainers for single cups: metal vs fabric

2. tea presses and pots

3. on the go ideas

 Strainers for single cup of tea: metal vs fabric

We all have had the frustrating experience of buying tea strainers that are difficult to completely remove herbs after use. And some tea strainers have holes or a mesh that doesn’t completely strain all the tiny pieces of herbs…watching tiny bits of herbs float around in your tea doesn’t alway make for an appetizing cup, or straining small pieces of herbs with your teeth as you sip is rediculous. I have a variety of metal tea strainers that are just fine.  But I also have a reusable fabric strainer that I feel is far superior to the metal strainers. I have found that most metal strainers are more difficult to clean than a fabric strainer. The only draw back of a fabric strainer is that you need to hang it to dry after use.

The fabric strainer is very easy to clean, no need for banging the strainer on the edge of the compost or garbage bin to knock the herbs out…simple reverse the cotton strainer and the herbs come right out…then rinse and hang to dry. 

You can buy a 100% organic cotton tea net from me for $4. Just email me letting me know you want to buy one and I can include it in your tea box next month!   

Tea balls: Tea ball are often the least effective of all the metal strainers out there. They are really affordable, but filling, clamping, and cleaning can sometimes be a hassle. Tea balls also do not provide much room for the herbs to expand. The increased benefits of loose leaf tea as compared to tea bags is that loose leaf teas are allowed space to expand and move around in the water. You get a better extraction if the herbs have room to move! If you do plan to use a tea ball finding one with a larger internal chamber is best. A good example is: Large tea ball

Metal cup tea strainers:

I have several different versions of metal cup strainers like the above photo. I find these great for brewing a single cup to tea. Choose a cup strainer that has a very fine mesh if you are planning to drink herbal teas with it. There are many versions that are designed more for black and green teas that have larger mesh or holes, so be careful when choosing a strainer. I also recommend buying one that comes with a cover/lid so that you can cover your tea while it is steeping. I have a couple strainers that didn’t come with a cover so I have to use a small saucer to cover my tea while it is steeping. Here are a few links to affordable metal cup strainers I have found:

FORLIFE: brew in mug $!4.20

Bodum tea strainer $17.95

Laser mesh tea strainer $15.98

Ceramic mug with strainer and lid $20

Adagio glass mug with tea infuser $15.28 

TEA POTS and PRESSES

When it comes to tea presses there are lots of options. I generally use a simple coffee/tea press.

I have a press that holds 18-oz water for a personal cup and a 36-oz press to brew enough tea for two or three people. Bodum makes a lot of tea presses in different shapes and sizes that are primarily glass. The drawback to glass is that it is not very insulated, so the tea gets cool fairly quickly. Ceramic tea pots/presses allow you to drink your tea at a more leisurely pace, especially if you pre-heat the tea pot by pouring hot water in it for a few minutes before use. Amazon has a huge selection of the affordable tea pots and presses.

Tea presses generally either come in glass or stainless steel. Tea pots are available in glass, ceramic, iron, or stainless steel. I have my eye on this Frieling insulated stainless steel tea press. It is super pricy, but because it is insulated I wont need to reheat my tea constantly. 

 

As a general rule I prefer tea presses to traditional tea pots because fewer accessories are required. Traditional tea pots require that you have an additional strainer on hand because you need to strain the tea as it is poured into cups. I own a few antique tea pots and I often use them if I am sharing tea with others, mostly because I like charm of serving tea from an ornately designed ceramic tea pot…but they are difficult to clean…and I often drip tea all over the place as I am moving the strainer from cup to cup.

Here is a list of recommended tea presses and pots:

Hario Chacha glass tea pot $33.95

Bodum Assam tea press $38

Tea Forte Tea Pot $15

Stainless thermal tea press $65.50

ON THE GO IDEAS

I have seen a lot of products on the market for travel tea mugs. I simply make my tea in my stainless steel travel thermos before I leave the house. But here are a few option for when you are at work or running around during the day and know you will want to drink a cup of tea. Below are two examples of travel mugs with infusers in them. I used to have the first one, sadly, long before these mugs were made BPA free. But I am glad to see they are now made from a BPA free insulated plastic. My sister, Becca, has a tea tumbler similar to the Harmony glass tea tumbler. I have seen them in stores before and they usually come in a small and large size. The only issues I have seen with using the glass tumbler is how delicate it is (if it gets dropped it will break) and the metal strainer often slips out of place because it just sits in a groove. I have many times had to reseat the strainer for her while she was driving. 

BPA free travel tea mug $15

Harmony glass tea tumbler $20

Another option is to buy a package of empty tea bags and fill a few with the teas you think you want when your out. I take my travel mug almost everywhere I go and sometimes keep a stash of pre-filled tea bags in my car. This way I can drink the tea I like when I am not at home. I generally like the teas I create more than anything I can get outside my house, so pre-filling tea bags is a reasonable option for me. The empty tea bags are often quite large, so there is plenty of room for the herbs to expand and float around in the hot water. 

Adagio empty tea bags $6