Saturday, April 30, 2011
The first is a tropical chai featuring organic black assam tea, red pepper flakes, toasted coconut, cardamom and cinnamon. Don't snicker: it's inspired by a boutique tea blend we love and Fiona's version 2.0, with the cinnamon toned down, is remarkably good.
The second is well on its way to being a winner. It's a Kootenay herbal blend based on wild ginger and rose hips. It needs some citrusy overtones, and so far she's used lemon peel; ultimately the hope would be to use organic lemon balm from our garden, but with the snow just barely gone it isn't exactly ready for harvest yet. I think it might also benefit from a hint of our peppermint, but we'll see. The wild ginger was fresh-picked in the forest today, but we went through the bother of drying it to test out how it would retain its flavour and release it in the tea. It works really well with the rose hips.