It seems a blustery, cold fall day sends us a signal to go inside for a hot cup of tea. One of my favorite ways to use herbs fresh or dried is to blend them with different types of black or Chinese teas.
These types of tea that are typically purchased and are really just the many ways Camellia sinensis (the true tea plant) is harvested, dried and preserved. Purchase them loose and handblend flavorful teas with your own herbs from the garden. Flowers harvested for teas include German chamomile, lavender, calendula, roses. Leaves include lemon verbena, mints, bee balm, sage, rosemary.
How to blend your own teas:
Harvest herbs from the garden and dry them. Store in glass jars. These will be like your own buffet of flavors to add to ordinary teas.
Mix a single herb with purchased tea such as Darjeeling, green or Earl Gray to create flavored blends:
Combinations to try:
Lavender buds with Earl Gray
Mint leaves with green tea
Bee balm leaves and Darjeeling
Rose petals and irish breakfast
Chamomile flowers and white tea.
To use: measure approximately 1 teaspoon of loose herb per cup of hot tea. Adjust to taste