Thursday, June 27, 2013

It's tea time again ...

It's tea time again. I have to say that I'm not usually a fan of sweetened teas. Normally I drink tea unsweetened, but I decided to have some fun with the mint herbal tea that I got in my last shipment from The Republic of Tea.

Nothing earthshaking, but I brewed the mint tea with two teabags in a cup of water and let it steep until it was just about room temperature. Then I tossed a tray of ice cubes into the blender, whizzed them into snow, then added the tea and a tablespoon of agave nectar.

I whizzed that until it got frothy.

Poured into a glass.

Yes, it's essentially sweet iced mint tea, but the presentation is nice, with the froth on top. I think next time I'll chill the tea completely so the ice doesn't melt as fast.

This would also be good with some fruit. Or maybe a whisper of lemon.

But back to the teas

The theme of this month's bounty of brewing was Wonder Herbs, so the three teas were from the new collection of SuperHerb teas that, according to the folks at The Republic of Tea, contain "various nutrients and antioxidants that assist in attaining peak performance, strength, longevity and can be an easy and satisfying part of a daily wellness regimen."

Yeah, okay. But what do they taste like? pretty good, actually.

They said: 
MORINGA SUPERHERB™ (Tea for Nourishment) – Known as the “miracle tree,” Moringa (mor-IN-ga) has small, vibrant leaves that have long been prized in indigenous cultures for their healing properties. We have combined moringa leaves with green rooibos, sourced from Rainforest Alliance Certified™ farms for a naturally caffeine-free blend of moringa tea.

I say:
It's a mild green tea flavor, and not as bitter or astringent as some I've had. Green and refreshing is how I'd describe it. No strong flavors stand out here, so it's easy to drink.

They said:
BAOBAB SUPERHERB™ (Tea for Centering) – Known locally as kuka, baobab (BAH-oh-bab) is considered the “tree of life” for its massive, drought-resistant trunks that provide shade and shelter in Africa. The earthy, light notes of the baobab leaf are blended with a touch of mint for a healthy baobab tea

I say:
MMmmmm. Minty. I love mint teas. Baobab trees are really cool-looking. I've never seen a live one, but they look cool in photo. I didn't know the leaves were useful, so that's good to know. But, mmmm ... mint. This is my favorite of the three.

They say:
JIAOGULAN SUPERHERB™ (Tea for Stability) –A wild vine native to southern China, jiaogulan (JEE-ow-goo-lan) is described by local inhabitants as the “immortality herb.” Ancient cultures believe this adaptogenic herb, similar to ginseng, could benefit the whole body. Recognized for over a thousand years for its anti-aging, anti-anxiety and antioxidant properties, jiaogulan is thought in Chinese culture to provide unusual longevity. This fragrant, healthy cuppa of jiaogulan tea is infused with monk fruit, a celebrated natural sweetener, and a hint of spicy ginger root. Refreshing sipped hot or over ice.

I say:
This wasn't as strongly gingery-spicy as some of the previous teas I've tried, which is great if you're looking for ginger flavor without as much of the spicy kick. I liked this one. Still thinking about a recipe using one of the ginger teas. Perhaps this will be the one.

And now for your discount
(because I love ya so much)

If you purchase one tin or refill bag of The Republic of Tea’s new SuperHerb™ teas between Wednesday, June 26 and Wednesday, July 3 you will receive one of their most popular glass teapots for free—the Perfect Two Cuppa Teapot (limit one per customer). Use the promo code SUPERHERB4.

Isn't that little pot CUTE? It doesn't show in the photo, but this can be used to steep whole-leaf teas right in the pot. There's a little removeable springy thing in the spout that will filter the leaves out as you pour.

Also, this thing looks delicate, but it's pretty durable. I've dropped the lid three times now (I'm a klutz) and sent the teapot skidding once, and there has been no breakage.

This is a sponsored post as part of my participation on the TEAm for The Republic of Tea.