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Tea of the Week for September 3, 2018: Apple For Teacher Black Tea!

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Apple For Teacher Black Tea!

Tea Description: A couple of months ago, I saw a recipe for a sage and apple cider and I was intrigued. I love sage (it's one of my favorite herbs) but because it has such a strong and distinctive flavor, it's an herb I don't utilize often in teas unless I'm pretty confident that it will work with the other flavors I'm including in the blend. This recipe gave me that confidence I needed - and I'm really glad that I decided to go ahead and create this blend because - oh wow! This is awesome!

So this is an apple cider tea with sage: I started with a base of black teas (Assam, Ceylon and Yunnan) and added lots of apples, some cinnamon and allspice and of course, some broken sage leaves. The apple is prominent, the sage is assertive but not too aggressive - adding it's peppery warmth to the blend - enhancing the spice notes. It's really quite a lovely autumnal tea! 

organic ingredients: black teas, apples, cinnamon, allspice, sage & natural flavors

We had a long, hot summer here in the Pacific Northwest, and I am SO happy that autumn seems to finally have arrived (knock on wood!) with raindrops and cooler weather - and I've even seen a few leaves changing color! 

Not only does hot tea taste better on days like these, but this season also welcomes in the arrival of apples! These days, you can get apples in the produce section year round, but they don't seem to taste quite right until fall begins its arrival. I do enjoy apples - and I really love a good apple-y tea!

So I was really excited to blend this one - because I couldn't wait to taste it! And may I say, it was worth the wait! The apple tastes sweet with just a hint of tart and the sage and spices add just the right warmth to it to give this a really nice cider-ish taste - but even better than cider because ... TEA! The black tea is smooth and flavorful. It's a delicious, tasteful medley for the palate.

to brew: I used 3g of leaf (including the apples, which - unless they're really large chunks - don't really weigh the blend down too much) to 12 ounces of hot water (205°F) and let it steep for 3 minutes. strain and allow to cool for 10 minutes (this allows the flavors to develop fully). enjoy!