Some time ago I stumbled onto a lavender flavored honey recipe and wondered if I could adapt it our herbal tea. So last October I tried it with our Blood Orange and Red Bush Chai, both are herbal and caffeine free. I have attempted this with our flavored rooibos herbal teas and tea
Wow, what a surprise. I gave it to a couple of our customers and to my surprise they
wanted to purchase it.
Use about 2 tablespoons of Blood Orange or Red Bush Chai per 1 cup (8 ounces) of honey. The herbs will absorb some of the honey so you’ll end up with about 6 ounces when it’s all done.
* Clean, dry jars and lids (half-pint and pint mason jars work well)
* Wooden or plastic spoon handle, (avoid metal, this can the scratch jars)
* Clean cloth/paper towels for wiping jar rims. Keep extra on hand because this could be
messy the first time you do it.
* Fine Mesh Strainer
1.Combine herbs and honey: Place herbs in the bottom of a jar and fill the jar almost to the top with honey. Stir to coat the herbs with honey. Top off with more honey to fill the jar. Wipe the jar rim with a clean cloth and cover tightly.
Tip: Label the jar with the contents and date so you don't forget!
For best results use pasteurized or spring raw honey.
Available in four soft and peaceful colors.
The satin finish pleases the senses while you prepare your favorite tea for brewing.Crafted from lead-free ceramic, the Dew teapot has an extra-fine, stainless steel tea infuser that will accommodate fine will leaf teas such as rooibos to the large leaf oolong tea.
When metal utensils contact the satin finish surface, you may notice some gray marks. This is not a defect. The metal deposits can be removed with baking soda or select cleansers. https://icenitea.com/dew-teapot/
BASKET INFUSER : Stainless Steel / Polypropylene
- Heat resistant up to 120°C/240°F
- Condensed extra-fine holes to circulate the tea efficiently
- Handle for easy access to control infusing time
LID : Lead-free High-fired Ceramic / Silicone
- Silicone gasket keeps the lid in place
- Dishwasher-safe, but hand wash recommended
- Heat resistant up to 120°C/248°F
POT : Lead-free High-fired Ceramic
- Dishwasher-safe, but hand wash recommended
Simple! Easy! Fast! Clean!
Just clip the basket to the inside of your mug and add your tea. The Hook Handle Tea Infuser & Dish Set has no moving parts, no twisting, screwing, cranking, dunking or dipping necessary. The open basket allows the leaves to unfurl and release their full flavor.
The extra-fine 0.3 mm hole stainless-steel tea infuser gives you a perfect steep every time.,
Fine enough to steep fine loose-leaf Rooibos to large whole-leaf teas like Oolong tea.
The stainless steel basket easily rinses clean when you’re done. And of course, we love the simplicity.
Included is a colorful dish so you can store your infuser after steeping.
Turquoise, Purple, Blue, Red, Black
Care Instruction & Warning:
Yerba mate (mäˌtā) tea is made from brewing the leaves of a holly-like tree found in South America. The yerba mate is grown in northern Argentina, Paraguay, Uruguay and Brazil, it has developed into a symbol for many South American countries.
Early South American tribes had discovered the wild yerba mate plant and considered the mate tea “the drink of the gods.” The Guaraní Tribe of Paraná have used it for millennia, relying on its restorative, uplifting, and medicinal properties. During the 16th century in Argentina, the Spanish conquistadors spread the consumption, but it was the Jesuit missionaries that created yerba mate plantations and spread it to other parts of South America. The Jesuits found the secret to successfully growing yerba mate was the use only seeds that passed through the digestive system of certain birds.
After the leaves and twigs are harvested, they’re dried over a fire, which adds a smoked flavor. Yerba mate can vary in strength of the flavor, caffeine levels and other nutrients depending on whether it is a male or female plant. Female plants tend to be milder in flavor and lower in caffeine. Yerba mate contains caffeine, theophlline and theobromine.
It is believed the Yerba Mate will enhance your ability to focus, physical endurance, aids in digestion, weight control, and support cardiovascular health. To prepare mate use 1 tsp loose mate to an 8 oz of boiling water. Steep for 5-6 minutes.
Pictured is our Mate Chino. A chia flavored mate tea, containing roasted Argentina mate, ginger root, cinnamon, green cardamom with cinnamon, ginger and vanilla natural flavoring.
Pictured is our Mate Chino .
This entry was posted in Articles and tagged chai tea, herbal, south American drink, Yerba Mate on October 3, 2015 by ensign_adm
Here’s a simple guide for loose leaf tea preparation:
Green, White, and Green Oolong should not be prepared with boiling water as this will cook the leaves and ruin the flavor (tea will become bitter). To prepare green, white and green oolong with a thermometer heat the water until shrimp or fish eyes begin to appear at the bottom of your kettle. Or boil the water and let it cool for 2-3 minutes.
Posted on January 26, 2011 by iceniteallco
According to a 5,000-year-old Chinese legend, emperor Shen Nung was traveling the Chinese countryside. Wanting a drink of water which was foul and undrinkable, Emperor Shen Nung ordered the water to be boiled. Suddenly a vigorous wind blew a tea leaf into his cup of hot water. The emperor left the leaf steep and then drank the brew. Tea was born. White tea became revered during China’s Song Dynasty (960-1279) as well as being the beverage of choice for the Chinese royal court and was given as a tribute to the emperor. White tea leaves and buds were ground into a silvery powder.
The name “white tea” originates from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow. White tea is primarily grown in China, Taiwan, India, Northern Thailand and Eastern Nepal, Kenya has produced some fine tasting white tea. White tea shares many of the same chemical properties and health benefits as black, green, oolong and pu-erh tea. Of the five tea categories – white tea contains the most antioxidants. White tea has come a long way in its long history. Until recently white tea was largely unknown outside China and Asia. Now, with a renewed interest in fine tea and remarkable discoveries about its health benefits, white tea is being discovered and enjoyed around the world.
White tea comes from the 2 buds and leaves of the Camellia Sinensis (tea) plant. The leaves and buds are plucked and then allowed to wither in natural sunlight before they are lightly processed to prevent oxidation. There is no picking on rainy days or when frost is on the ground. White tea can only be picked for a short time each year, making it rare and precious. However, some white tea is minimally oxidized – raising the question as to whether or not it is a white tea.
Fresh tea leaf → Withering → Drying (air drying, solar drying or
mechanical drying) → White tea.
Early spring provides the best white tea. When the time is right, the workers carefully hand-pick the silver buds and select leaves. This may account for its powerful health benefits. Climate, altitude, and soil must be just right.
All this work, just so we can enjoy a cup of white tea!
Pictured is our White Spice.
Original publish date was 12/03/2013.
In my former corporate life, I remember sitting in my office for a half an hour listening to a self – professed intellectual elite (University of Michigan grad) going on about how I should purchase a small car and Fair Trade products. Help get rid of 3rd world poverty, build new hospitals and houses, and educate the children!
The concept sounds appealing. You pay a little more to help other countries build schools, hospitals, etc. But have you ever followed the money trail of Fair Trade supporters and what they stand for? Or what their mission statements are? You’ll be amazed to find out that there is no guarantee that the extra money you spend will go to new hospitals, schools or for that matter increase the farmer’s wage. Do you know where your money is going, or what it is supporting when you purchase Fair Trade Tea or Fair Trade products?
From Wikipedia: “What Proportion of The Money Reaches The Farmers?”
“There is no evidence that Fair-trade farmers get higher prices on average. Anecdotes state that farmers were paid more, or less, by traders than by Fair-trade cooperatives. Few of these anecdotes address the problems of price reporting in Third World markets, and few address the complexity of the different price packages (which may or may not include credit, harvesting labour, spray application, transport and processing for instance). Cooperatives typically average prices over the year, so they pay less than traders at some times, more at others. Bassett (2009) is able to compare prices accurately where Fair-trade and non-Fair-trade farmers have to sell cotton to the same monopsonistic ginneries. Fair-trade encouraged Nicaraguan farmers to switch to organic coffee, which resulted in a higher price per pound, but a lower net income because of higher costs and lower yields”.
From the Fair Trade Federation website:
Promote Fair Trade- “Fair Trade encourages an understanding by all participants of their role in world trade. Members actively raise awareness about Fair Trade and the possibility of greater justice in the global economic system. They encourage customers and producers to ask questions about conventional and alternative supply chains and to make informed choices. Members demonstrate that trade can be a positive force for improving living standards, health, education, the distribution of power, and the environment in the communities with which they work”.
From the following websites of Supporters of the Fair Trade Organization:
Oxfam America Website:
Our mission: “To create lasting solutions to poverty, hunger, and social injustice”.
Green America Website:” A non-profit organization that seeks to harness economic power – the strength of consumers, investors, businesses, and the marketplace – to create a socially just and environmentally sustainable society”.
TransFair USA Website: “Fair Trade is not just a market; it is also a social movement that brings strength, hope and real choice to the world’s consumers”.
The Ethical Tea Partnership Website: “In order to reduce duplication and increase impact, we have formal relationships with the Fair-trade”.
We have a Fair Trade retail shop near us and their website states: “Fair Trade refers to the exchange of goods based on principles of economic and social justice.” The common thread between these groups is social justice.
From Wikipedia regarding Social Justice:
“Social justice is based on the concepts of human rights and equality and involves a greater degree of economic egalitarianism through progressive taxation, income redistribution, or even property redistribution”. Isn’t this is socialism?
I might be wrong. You decide. Don’t take my word or anyone else’s word on it. Take a little time, do your own research and come to your own conclusions. Don’t forget to research the supporters of these organizations, and then research who their supporters are. Dig a little. It’s on their websites and you’ll be surprised as to who is supporting these organizations. Be leery of the spin! Ask yourself this question. What is their mission?
Posted on August 1, 2011 by iceniteallco
Posted in Uncategorized | Tagged chairman mao, Che Guevara, communism, fair trade, fair trade products, fair trade tea, green america, joseph stalin, oxfam, social justice, socialism, tea, the ethical tea partnership, transfair | 1 Comment
During Queen Victoria’s reign, every home owned a teapot. Tea was no longer just for the aristocratic elite. Fads come and go but the Brown Betty has remained an English favorite. Its origins go back to 1695. This small unglazed red clay teapot became a daily use utilitarian teapot for the general public. Quality never goes out of style. Original Brown Betty are still made in Stoke-on-Trent in Straffordshire, England. The shape of the pot causes the tea leaves to be gently swirled around as the boiling water is added, thus some believe that the Brown Betty produces the most exquisite infusion and therefore the best teapot in the world. The genuine Brown Betty are made with local red clay from the Bradwell Woods area in Stoke-on-Trent, Straffordshire (Stoke –on-Trent is the historical home of English ceramics) and covered with a good Rockingham Brown glaze. The Rockingham glaze is a manganese brown glaze developed by the Marquis of Rockingham on his English estate. Stoke -on-Trent, Straffordshire, England is the UK’s pottery capital. Names like Spode and Wedgwood set up business there in the 1700s.
While I was doing some Brown Betty research on the internet, I found this on the Adderley Ceramics website (Adderley Ceramics is from Stoke -on-Trent, Staffordshire, England), I admit it, I pinched it so people would have some idea of the manufacturing process. I found this interesting since I studied art/pottery at university. Stage 1 making the molds – these are produced from a blend of plaster with (our secret ingredient) the mixture is then poured into a rubber case, left to set, and then released to form the mold which is dried ready for casting.
Stage 2 forming the casting slip – red terracotta clay (original recipe) is mixed in the bunger to the right consistency with (our secret ingredient) to form casting slip. This is transferred into the arc which is gravity fed through a custom made casting gun system into the Betty teapot molds. When the casting slip has set and released from the mold you have a Betty teapot in clay format which is left to dry naturally.
Stage 3 preparation of clay teapot – the Betty teapot is now ready to be fettled (removal of seams) and sponged to give an all over smooth surface.
Stage 4 first firing – the Betty teapot is now ready for the kiln first fire (temperature is a trade secret) when fired you have the Betty teapot in biscuit format.
Stage 5 dipping – the Betty teapot is now ready to be dipped into the Rockingham brown glaze with (our secret ingredient) which is left to dry naturally.
Stage 6 footwiping – when dry the Betty teapot is footwiped to remove any surplus glaze to prevent the teapot base sticking to the kiln bats during second firing.
Stage 7 – second firing.
Stage 8 – the brown betty teapot is now ready for packaging and dispatch.
No one knows for certain why Brown Betty is called Brown Betty. We know where the name Brown came from due to the Rockingham glaze. One thought is that Elizabeth was a popular name at the time and it possibly was shortened to Betty. Hence the name Brown Betty.
Don’t be fooled! There are imitations on the market. Things you should you look for if you decide to purchase a Brown Betty, a small removable Union Jack sticker on the teapot, should be stamped Made in England and have the manufacturers name on it, and a swing card attached to the teapot with the history of Brown Betty.
This entry was posted in Articles, Industry Articles and tagged Best teapot, Brown Betty, English Ceramics, English Teapots, Trent-on-Stoke on March 19, 2015 by ensign_admin.
Orange Pekoe (OP) does not refer to a particular flavor, specific variety or quality of tea.
Orange Pekoe simply refers to the leaf size (end bud and the first two leafs of each new shoot) and that the tea was harvested when the end buds are opening into a leaf. There are seldom any tips in Orange Pekoe. Teas designated OP are teas that wouldn’t fit through a particular gauge sieve. Orange Pekoe Fannings are the smallest particles and are commonly referred to as dust.
Fannings or dusts are used primarily in teabags.
The acronyms simply refer to the appearance and character of the tea and there isn’t any
strict correlation between the acronyms and the value or flavor of the tea.
The real value of the tea is its ability to satisfy your palate – or tickle your taste buds.
CTC – Cut, Torn, Curled
PF – Pekoe Fannings
OP – Orange Pekoe
BOP – Broken Orange Pekoe
GBOP – Golden Broken Orange Pekoe
TGBOP – Tippy Golden Broken Orange Pekoe
TGFOP – Tippy Flowery Orange Pekoe (large proportions of golden tips)
FTGFOP1 – Fine Tippy Golden Flowery Orange Pekoe
FTGFOP – Fine Tippy Glolden Flowery Orange Pekoe (High Quality Flowery Orange Pekoe)
SFTGFOP1 – Super fine Tippy Golden Flowery Orange Pekoe
Musc – Muscatel flavor
CL. – Clone
Ch – China Varietal
FBOPF Ex. Spl – Flowery Broken Orange Pekoe Fannings
(Extra Special) Ceylon SPIDER – LEG STYLE
Pictured is a Kenya GFOP
Dark brown small leaf, has a deep red liquor and a good, strong balanced flavor. .
This entry was posted in Articles and tagged acronynoms, black tea, orange poekoe, tea terms on June 6, 2014 by ensign_admin.
Greek Yogurt seems to be a popular and, to my surprise, I found some Greek Yogurt butter in our refrigerator. So I used it for this recipe.
As with all my tea infused recipes I take a sample to my friend Kathy. If I hear an ummm, then I know I’m the right track.
* 3 tablespoons of our Chamomile Lavender tisane
* 2 stick of butter ( 8 tablespoons when completed will yield about
4 ounces of Chamomile Lavender flavored butter).
* I used Dutch Farms all natural cultured Greek Yogurt Butter which is made
with real traditionally strained Greek Yogurt. (This what I found in the refrigerator).
1 ) Melt cubed butter on low heat in a small saucepan
2) Add the 3 tablespoons of the tisane. Stir for 5 minutes.
3) Remove the pan from the heat and let it stand ( stir occasionally)
for 5 minutes so that the butter is colored by the tea leaves
4) Pour the mixture through a strainer while lightly pressing on the tea leaves. Throw the leaves away. I reused the butter wrapper and lined the top half of the butter dish and then poured the strained butter into the mold. You may use other molds like candy molds
or ice cubes molds to mold your butter.
5) Let the mixture come to room temperature and then use it like regular butter
in what you’re baking or cover and place in the refrigerator to harden.
6) Remove butter from the refrigerator, remove the wrapper and cut the infused butter into cubes and serve.
* I used 3 tablespoons of Chamomile Lavender because I wanted a stronger flavor. I also made this with our Blood Orange tisane, however, I used 2 tablespoons because it has a profound flavor.
* Unsalted butter can be substituted for the Greek Yogurt Butter.
This entry was posted in Recipes, Uncategorized and tagged chamomile, greek yogurt butter, lavender, tea infused butter, tea infused butter on June 27, 2014by ensign_admin.