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Tea Time

Ok, here as promised is a list of helpful teas. The Goddess offers us her healing touch with plea sent sips of tea every now and then when we are in need of a boost. Plant and herbal lore are extensively popular these days, there are a lot of benefits that this old time remedy can offer us. Goddess Bless!

Most of today's tea comes from the Camellia plant, a shrubby evergreen indigenous to the higher elevations of China, Tibet and northern India. The 3 types of tea: green, black and oolong- all come from this plant. The difference depends upon how the leaves are processed after being picked. Other teas are blends or scented blends. Earl Grey, for example, is a blend of black teas and bergamot or lavender.
Herbal teas have a rich history here in North America. Native Americans and pioneers found teas in their fields and gardens. Chamomile flower tea was valued as a mile and soothing tonic. Borage tea was for non-drinkers who wanted to feel exhilarated. Sage tea was a sore throat gargle. Mint tea settled stomachs. In the Colonial days, teas were made from corn, herbs, roots, seeds and leaves. Tea was brewed from dried field corn browned in an oven and ground like coffee beans. Today, Wisconsin is home to one of today's most popular roots, ginseng.

Better to be deprived of food for three days, than of tea for one.

Brewing your Own

Flowers:	Pick heads when fresh and fully open. Spread on newspaper to dry.
Leaves:	Pick and wash bunches of 8-12 stems. Tie and hang upside down away from bright sunlight to dry. When leaves are brittle to the touch, rub them from the stem onto paper. Discard the largest leaves.
Roots:	Harvest them in autumn. Chop into small pieces and dry in a cooling oven.
Seeds:	Cut stems when seeds just begin to turn brown. Hang upside down in small bunches over paper or a bag. Seeds will fall when ripe.
Store herbs in dark, airtight containers. Flowers and leaves can be used for up to one year. Roots and seeds keep almost indefinitely.
INFUSION: For Flowers and Leaves... 1 teaspoon dried herb or 3 teaspoons fresh to 1 cup of water	1. Put the herb in a pot with a close-fitting lid.	2. Pour boiling water over the herb.	3. Steep 5-10 minutes to taste.	4. Pour through a nylon sieve or strainer into a teacup and serve.
DECOCTION: For Roots and Seeds... 1 tablespoon seeds or 1/2 oz. dried roots to 2 cups water	1. Crush herb in coffee grinder or cut into small pieces.	2. Place in saucepan and add cold water.	3. Bring to boil. Simmer seeds 5-10 minutes. Boil roots 20 minutes.	4. Pour through a nylon sieve or strainer into a teacup and serve.
ICED TEA: Use the above techniques then cool tea in the refrigerator. To make a gallon, pour one quart of boiling water over 3/4 cup of dried herb or 3 1/4cups of fresh herb. Steep 5-10 minutes. Stir and strain into 3 quarts of cold water. Serve over ice. Enjoy!
All brews are subject to taste and or allergies.

How Do They Take It?

United States:	Our greatest peculiarity is our wide use of tea bags. Invented in 1908 as an advertising gimmick, small tea samples were sent to customers tied in little bags of China silk. Customers found them convenient and demanded more of the little packets.
Percent of US citizens who take...	milk & sugar: 30%	only sugar: 27%	sugar & lemon: 16%	plain: 14%
United Kingdom:	Half the world's tea exports arrive here. Tea is served in tea rooms, gardens, railway cars, offices, and factories.
Russia:	Tea is prepared by placing the pot on top of a samovar- a large, graceful boiler heated with charcoal.
China:	The world's most avid drinkers. Chinese consume teas such as Keeman and Oolong. Herbs are widely used medicinally. Some remedies are made from 10 to 15 herbs.
Japan:	Green tea is favored. The Japanese have a long history of formal tea ceremonies and beautiful tea gardens.
India:	One of the largest tea producing countries. Assam and Darjeeling are two of the world's finest.
Indonesia:	The Javanese like tea made from roasted leaves of coffee plants.
Morocco:	Tea is served in small glasses with sprigs of mint. Protocol says that if guests accept the offer of tea, they must drink at least three glasses.
Southern Brazil:	The wild holly of this area makes an intoxicating tea if drunk to excess. It's dubbed Jesuits substituted for brandy.
Jamaica:	Sage tea is served sweetened with lime juice.
Iran:	Perfumed tea is a favorite. Often, scented flowers or herbs are kept with tea leaves in closed containers.

Ok, now that you are all experts at making a fine cup o'tea, try some variety. Here is just a couple of different kinds you can make. Oh, and bought store varieties are great and tasty as well.

BERGAMONT BORAGE CATNIP CHAMOMILE FENNEL LEMON BALM

Part Used: Leaves, flowers. Leaves, flowers. Leaves Flower. Seeds. Leaves.

Tea: Aromatic, minty. Aromatic, cucumber flavor; cooling. Aromatic, minty. Light apple flavor. Aromatic and spicy. Reminiscent of anise. Lemony.

Plant type: Perennial. Half-hardy annual. Hardy perennial. Mint family. Half-hardy perennial, usually grown as annual. Half-hardy perennial. Half-hardy perennial.

Height: 3 feet. 3 feet. 2 to 4 feet. 12 inches. 4 to 6 feet. 2 to 3 feet.

Exposure: Full sun to partial shade Full sun. Full sun to partial shade. Full sun to light shade. Full sun. Sun to partial shade.

Tidbits: Also called Bee Balm. Oswego tea, similar in taste to Chinese scented teas, was made from the dried flower heads. Indians used it as medicine. Leaves are rich in vitamin C and can be cooked like spinach. Crusaders were said to drink infusions of leaves mixed with wine before heading into battle. Cats love to roll in the fresh foliage which releases oils when rubbed. Tea is said to be good for head colds. Dried flowers can be used for dyeing natural fibers such as wool or fabric. Its oil is widely used in pharmaceutical industry, fast becoming an American favorite for its soothing capabilities. The Romans believed that serpents sucked the juice of the plant to improve their eyesight. In Chinese medicine the seeds are used for urinary and reproductive disharmonies. Fresh leaves are better for tea than dried. Thought to be good for headaches as well as an antidepressant. The plant attracts bees.

MARJORAM PURPLE CONE FLOWER ROSE SAGE SPEARMINT
Part Used: Leaves. Roots. Petals before the flower opens, or hips gathered in early autumn. Leaves. Leaves.

Tea: Sweet mellow, resembles a mixture of sage, rosemary, and thyme.(o: Slightly numbing, musty. Best mixed with mint. Petals are delicate, fragrant. Hips are fruity aromatic. Heartening, if not too strong a brew. Aromatic; warming, faintly bitter. Refreshing. Good with oregano and thyme as a breakfast tea.

Plant Type: Annual. Perennial Perennial Perennial Hardy perennial. Invasive. Best grown in containers.

Height: 2 to four feet. 2 to 3 feet. 1 to 4 feet. 2 feet. 2 to 4 feet.

Exposure: Full sun to partial shade. Full sun. Full sun. Full sun, light shade. Full sun to partial shade.

Tidbits: Dried and ground marjoram was once used as snuff. Also known as Echinacea. Widlely popular medicinally for its immune supportive properties. It has been used by Native Americans for snake bites and fevers, and by early settlers for colds. There are more than 1,000 varieties of roses. Red petals are thought to make the best tea. Hips have high concentrations of vitamin C. There are 700 varieties of sage. Leaves take longer to dry than most herbs. The Chinese so valued the herb they would trade tow cases of tea for one of dried English sage. Apple mint, orange mint are other varieties to try. Leaves can be frozen with water in ice cube trays for festive drinks.

OTHERS Flowers: Chrysanthemum, red clover, hibiscus, jasmine, lavender, linden, pot marigold. Leaves: Basil, bay, bee balm, comfrey, dandelion, golden seal, hyssop, lovage, oregano, parsley, peppermint, raspberry, savory, strawberry, thyme. Roots: Chicory, dandelion, ginseng. Seeds and berries: Anise, celery, juniper, rose hips. Additives: Lemon and honey are great with just about all herbal teas. During brewing, add cloves or cinnamon for spice, orange peels for fruitiness. Good combinations: Try mixing herbs such as marjoram and spearmint; rosemary and lavender; sage and lemon balm.

	BERGAMONT	BORAGE	CATNIP	CHAMOMILE	FENNEL	LEMON BALM
Part Used:	Leaves, flowers.	Leaves, flowers.	Leaves	Flower.	Seeds.	Leaves.
Tea:	Aromatic, minty.	Aromatic, cucumber flavor; cooling.	Aromatic, minty.	Light apple flavor.	Aromatic and spicy. Reminiscent of anise.	Lemony.
Plant type:	Perennial.	Half-hardy annual.	Hardy perennial. Mint family.	Half-hardy perennial, usually grown as annual.	Half-hardy perennial.	Half-hardy perennial.
Height:	3 feet.	3 feet.	2 to 4 feet.	12 inches.	4 to 6 feet.	2 to 3 feet.
Exposure:	Full sun to partial shade	Full sun.	Full sun to partial shade.	Full sun to light shade.	Full sun.	Sun to partial shade.
Tidbits:	Also called Bee Balm. Oswego tea, similar in taste to Chinese scented teas, was made from the dried flower heads. Indians used it as medicine.	Leaves are rich in vitamin C and can be cooked like spinach. Crusaders were said to drink infusions of leaves mixed with wine before heading into battle.	Cats love to roll in the fresh foliage which releases oils when rubbed. Tea is said to be good for head colds.	Dried flowers can be used for dyeing natural fibers such as wool or fabric. Its oil is widely used in pharmaceutical industry, fast becoming an American favorite for its soothing capabilities.	The Romans believed that serpents sucked the juice of the plant to improve their eyesight. In Chinese medicine the seeds are used for urinary and reproductive disharmonies.	Fresh leaves are better for tea than dried. Thought to be good for headaches as well as an antidepressant. The plant attracts bees.

	MARJORAM	PURPLE CONE FLOWER	ROSE	SAGE	SPEARMINT
Part Used:	Leaves.	Roots.	Petals before the flower opens, or hips gathered in early autumn.	Leaves.	Leaves.
Tea:	Sweet mellow, resembles a mixture of sage, rosemary, and thyme.(o:	Slightly numbing, musty. Best mixed with mint.	Petals are delicate, fragrant. Hips are fruity aromatic.	Heartening, if not too strong a brew. Aromatic; warming, faintly bitter.	Refreshing. Good with oregano and thyme as a breakfast tea.
Plant Type:	Annual.	Perennial	Perennial	Perennial	Hardy perennial. Invasive. Best grown in containers.
Height:	2 to four feet.	2 to 3 feet.	1 to 4 feet.	2 feet.	2 to 4 feet.
Exposure:	Full sun to partial shade.	Full sun.	Full sun.	Full sun, light shade.	Full sun to partial shade.
Tidbits:	Dried and ground marjoram was once used as snuff.	Also known as Echinacea. Widlely popular medicinally for its immune supportive properties. It has been used by Native Americans for snake bites and fevers, and by early settlers for colds.	There are more than 1,000 varieties of roses. Red petals are thought to make the best tea. Hips have high concentrations of vitamin C.	There are 700 varieties of sage. Leaves take longer to dry than most herbs. The Chinese so valued the herb they would trade tow cases of tea for one of dried English sage.	Apple mint, orange mint are other varieties to try. Leaves can be frozen with water in ice cube trays for festive drinks.
OTHERS	Flowers: Chrysanthemum, red clover, hibiscus, jasmine, lavender, linden, pot marigold.	Leaves: Basil, bay, bee balm, comfrey, dandelion, golden seal, hyssop, lovage, oregano, parsley, peppermint, raspberry, savory, strawberry, thyme.	Roots: Chicory, dandelion, ginseng.	Seeds and berries: Anise, celery, juniper, rose hips.	Additives: Lemon and honey are great with just about all herbal teas. During brewing, add cloves or cinnamon for spice, orange peels for fruitiness.	Good combinations: Try mixing herbs such as marjoram and spearmint; rosemary and lavender; sage and lemon balm.

Now that you are more familiar with the uses of tea, you can feel free to enjoy it with a couple of friends. It is also nice to read a good book while cuddled up with a cup o' tea. My favorite is Chi, a fine blend of sweet ginger and spices mixed with milk makes for a recharging sit at the computer any old day. Enjoy finding your own favorites and keep in mind the diversity and healing energies these drinks and plants give us!