Wild Thyme
Wild thyme from Lithuania, and elsewhere in Northern Europe, is very different from that grown in the Mediterranean. Mediterranean thyme likes the dry weather and grows tall and has more culinary use than drinking with its pungent aroma and flavour created by long exposure to lots of sunshine. In fact the compound thymol that is produced in the aromatic oil of the thyme plant is such a powerful ingredient that it can even produce adverse reactions.
The Lithuanian species grows in a very damp environment - in wet, deep forests - thyme forests - with very little sunshine reaching the ground. They are short plants – almost ground cover – resembling purple carpet growing in the dappled sunlight. And because there is less sun, the plant does not produce much thymol. It is a more earthy aromatic. We use all parts of the plant - the flower has a beautiful aroma reminiscent of a forest in summer, while the leaf and stalk have a more earthy aroma. It is foraged wild in Southern Lithuania. It has to be picked with care as it regrows from the roots, and is picked with scissors so as not to damage the plant. It takes only a week or so to dry as it is quite woody.
Thyme can be used for antiseptic purposes, and good for colds – either to drink in an infusion or to boil it up and used as an inhalant, but the flavour of our wild thyme is delicious without looking for a healing property. With our blends we use the thyme in combination with marjoram and wild Lithuanian mint.
Lime Blossom
The lime blossom needs to be harvested before mid-summer, before the bees can get to the pollen. Lime trees (which actually don’t grow the lime fruit!), also known as linden, are very tall, and as soon as the small sweetly-scented white flowers open, either the branches need to be cut down or a ladder climbed to reach and cut each flower.
Because the lime blossom is rich in pollen, it has a myriad of healing properties: it is a natural antiseptic, and is known to help reduce a fever, headaches and aid sleep.
It has a sweet beautiful, almost honey-like taste. We use it extensively in blends as it is such a wonderful base - with orange blossom & verbena, fennel & green rooibos, uzu & lemon myrtle.
The timber of the lime tree is soft and easily worked – often used to make sculptures and cots for babies, whereas the oak’s timber is strong and hard and used for tables and chairs.
Traditionally in Lithuania, an isolated cottage built in the deep forest would need to have been self-sustainable and surrounded by trees for fruit and timber – always including an oak tree for furniture and for burning logs in winter months, and lime trees would have surrounded the house – with the fluctuating temperature creating powerful thunderstorms - in case hit by lightning, the lime tree would just gently split causing the least damage to the cottage. In the Lithuanian folk worldview system, trees have a “gender” - oak represents a man, lime a woman.
Caraway
In Lithuania, caraway, that grows like fennel with its feathery green leaves, is a very popular herb and has many uses: as a spice for rye bread; it’s very calmative on the stomach, and frequently used as an infusion, like gripe water, for babies. And there is a wonderful fermented black rye bread drink – Gira - made with raisins, black bread and caraway; it is fermented, then served cold with ice and a gently sweet flavour.
Caraway grows widely, both farmed and wild and then harvested and milled around July/August.
Caraway has liquorice and citrus notes and a warm sweet taste. We sell it by itself, and we also make a blend with our caraway, fennel, and green rooibos.
Cold brewing tisanes
Cold brewing tisanes is a great way to have all the benefits from the herbs, and creates an uncaffeinated and refreshing drink. The best method is to brew the herbs in room temperature water overnight – not in the fridge. In the morning, strain the infusion and then pop it into the fridge. Use within one day.
We recommend 4 tablespoons of herb to 1litre water.
]]>
Soho Blend SS22 is our most complex yet, and is made with a selection of herbs carefully sourced from India, France, Greece, Japan and Lithuania. Ingredients include:
St John’s Wort
St John’s wort has become popular as a cure-all herbal for many health issues, with many of its benefits validated by the scientific community – and is often prescribed to relieve symptoms of depression. St. John’s wort is a small flowering plant from the Hypericum genus that grows in the wild in Europe – ours comes from Lithuania. Also known as rosin or goatweed. It has a bittersweet taste not unlike black tea.
Greek Mountain tea
Mountain tea was used by the ancient Greeks as a healing herbal, medicinal drink. Hippocrates, the Greek philosopher known as the father of modern medicine, hailed its benefits for the immune and respiratory systems. The Greek mountain tea, commonly known as ironwort, is made of leaves and blossoms of plants from the Sideritis species. It is rich in anti-oxidants and a natural antimicrobial. It has a delicate flavour with woody, earthy tones.
Lemon Verbena
Lemon Verbena is a highly aromatic plant rich in essential oils, with long elegant green leaves and an aromatic citrus scent. It is indigenous to South America, and introduced to Europe by the Spanish. It has soothing and uplifting properties, and helps with indigestion, cramps, insomnia and reduces inflammation. It has a refreshing lemony flavour with gentle herbal notes.
Ancient Mint
Mentha pulegium, also known as Pennyroyal mint. It played a significant role as a culinary herb for the ancient Greeks and Romans. Its crushed leaves are sweet and aromatic with a fragrance similar to spearmint.
Dittany from Crete
Origanum dictamnus is a small ground-covering herb found only in the rocky mountains on the island of Crete in Greece. It is also known as Erontas, from the ancient Greek god of love, and was believed that one had to be genuinely in love to climb the mountains and gather the shrub. It is known as a healing herb with antioxidant and digestive properties. Dittany has a sharp and pleasantly bitter flavour, with a savoury note a little like thyme.
Yarrow
Achillea millefolium has been used for thousands of years for its health benefits. Its genus name, Achillea, refers to the warrior Achilles in Greek mythology, who used yarrow to treat his soldiers’ wounds. It has long been used for digestive issues, blood circulation and helps fight inflammation. It has a delicate grassy flavour with a slight aniseed taste.
Blackcurrant leaf & fruit
The leaves and fruit of blackcurrants are rich in Vitamin C and antioxidants. With a strong, tart flavour when fresh, the berries when dried add colour, slight acidity and a sweet earthiness to a blend.
Japanese Amacha
Amacha is made of the leaves of organic hydrangea. The leaves are dried in the sun, fermented and rolled, then dried again to intensify the flavour. It brews into a beautiful green liquor with a natural sweetness. Amacha is traditionally served to celebrate Buddha’s birthday.
Spicy Curcumin extract & Turmeric
Turmeric comes from the root of Curcuma longa, a flowering plant of the ginger family. It is a staple of Ayurvedic medicine. Turmeric contains a group of polyphenol antioxidants called curcuminoids and the most potent is curcumin. It is rich in minerals and widely used to help boost the immune system, anti-inflammatory, and may have a positive effect on cholesterol levels. It has a deep golden colour and an earthy spiciness.
We recommend 2 grams Soho Blend SS22 to every 100 ml of boiling water.
It has a bittersweet character, brews to a golden colour liquor, with a rich mouthfeel and spicy flavour notes that fill the palate.
]]>
For the mass market, harvests and cultivars are blended to produce a consistently balanced tasting sencha. There are unique single-estate sencha teas, like a single-estate wine, which are exquisite. The terroir and cultivar are more distinct in these single-estate senchas, and I find them to be perfect palate-builders. Their taste varies depending on when, where and how they are grown, harvested and produced.
In general, senchas have a greater astringency and less sweetness and umami tones.
Green tea is thought to be one of the healthiest beverages on the planet. There are water-solubleand water-insoluble compounds in tea that have a diverse range of positive health effects. To take advantage of all the nutrients found in tea, it is recommended to enjoy both tea infusions and matcha daily. Matcha provides all the possible benefits, as well as providing fibre and chlorophyll,since the whole leaf is ingested in powder form and includes the water-insoluble compounds.
Green tea is a rich source of vitamins A, C, E, and many of the B vitamins. The water-insolubleVitamin A is found in matcha, which is good for your skin and strengthens respiratory and digestive organs. There is a wealth of minerals too, including potassium, calcium, phosphorus, and magnesium, all ofwhich play critical roles in many functions of our bodies.
Other compounds found in tea include the amino acid L-theanine known to keep us feeling calm and peaceful, and caffeine which has a refreshing effect and is a diuretic.
The polyphenols in tea are antioxidants. They are believed to prevent food poisoning and some life-style related diseases including high blood pressure and thought to have anti carcinogenic properties. They have antibacterial benefits: you can gargle with tea, use it topically by applying softened tea leaves on to your skin, or a cloth soaked in a strongly brewed tea.
The antioxidants also have a very practical use and can prevent rust on iron pots and pans by rubbing the surface with used tea leaves. Green tea leaves have a powerful deodorizing effect, again due to the polyphenols. Drinking green tea after a meal can freshen your breath. You can roast old, unwanted tea leaves in a frying pan and use as incense, letting the smoke freshen a room. Dried brewed tea leaves can be placed in a fridge, a car, or shoes to remove any unwanted odours.
A slow and gentle steeping method that makes for a sweeter and softer tasting tea, cold brew tea is best enjoyed in Summer.Whereas hot water draws out the tannins in tea, particularly green and black tea, by steeping your tea at or below room temperature, the result is a tea with less astringency and less bitterness. You can cold brew a variety of teas; green, black, oolong, pu'erh and herbal. We particularly like cold brewing our Yuzu Kukicha, Ureshino Black and Pouchong Oolong.
Method
Pour cold water over the tea leaves and allow it to sit at room temperature for 30 minutes to an hour. Then, put it in the fridge overnight, for around 8 hours. The next morning, strain into your pitcher or glass.
If you find yourself short of time, you may pour cold water over the tea leaves, and allow the tea to sit at room temperature for 2-3 hours. Then, strain and add ice.
Measurements
1g of tea to every 100ml of water.
Please use the brewing times and measurements as guidelines for you to experiment with cold steeping tea at home. For example, we have found our un-rolled Oolongs may need 2g to every 100ml of water.
Variations
Kouridashi style; this ice brewing method is a very traditional way of brewing Japanese high grade green teas in the Summer. Simply, add two spoons of Gyokuro to your Kyusu teapot and fill with it ice cubes. It is then a matter of waiting for the ice to melt, which may take up to 3 hours. Once the ice has melted, place the lid on your Kyusu and decant tea into two chilled glasses.
It can be incredible to see how experimenting with brewing time, such as this method with Gyokuro, affects the colour and flavour of a tea..
Note, if you are using something other than a Kyusu, the volume is around 350ml.
Nature is very much a part of the daily lives of people in Japan, captured in their cooking and in their textiles, reflected in the architecture, in literature etc. and celebrated through festivals marked in the Japanese calendar.
These annual celebrations serve as reminder for the deeper appreciation of both the beauty and brevity of the seasons, bringing a heightened awareness to the impermanence of nature and of life. In preparation for the return of spring, we will be turning our attention to the rituals surrounding the cherry blossom tree; sakura (桜).
Japan has over 200 varieties of cherry trees, both wild and cultivated, with the five-petaled pink blossom Yoshino, being the most familiar. Sakura is highly cherished in Japanese culture for its short, but wonderful, season at the start of spring- once the cherry tree blossoms, the delicate flowers will start to fall within two weeks.
The ancient Japanese ritual of hanami, whilst simply meaning ‘flower viewing’, is revered for its association to the blossoming of sakura. Once in bloom, friends and family will gather together under the cherry trees, often for a whole day, so to allow for time to fully appreciate this first sign of spring.
As a sign of our appreciation for this time honoured celebration, we have commissioned a small collection of block printed furoshiki by artist Georgia Dorey.
A perfect example of the Japanese ability to create beauty from the simplest of things, and whilst it literally translates to ‘bath spread’, furoshiki was first used in the Nara period as a way to protect valuable goods. Whilst still used as an elegant and practical way of wrapping an array of objects, the furoshiki made by Georgia are inspired by the elaborate picnics people prepare to enjoy under the cherry blossom. Designed for you to wrap a picnic hamper in or gift to a love one for them to enjoy their own hanami, the full collection is on view and available to purchase in the shop until the end of March.
We also have a small amount of salted sakura blossom in the shop this month, and whilst the traditional drink for hanami is sake, you may drink tea. Our favourite recommendation is to grind the blossom to then brew with our new Organic Uji black tea.Grown in the Kyoto Prefecture at 300m altitude, the leaves of the Uji black tea are then fermented for 12 hours, lending a brew that is light but full of dried Ume- perfect with the salty but sweet almond notes of the sakura blossom.
Whilst you wait for your tea to brew, we encourage you to read this extract from Georgia’s writing, inspired by her research on hanami;
‘Cherry blossom blooms for a fleeting moment, announcing the arrival of spring in Japan.
It’s flowering is brief. As these weightless blooms arrive, a gust of wind can knock them from the branches, sending petals fluttering to the ground.
No attempt is made to save the blossom; its beauty is discovered in its fragility, both in its presence and its promise of parting.
Blossom cannot be stopped from falling; you can only be there to embrace the fleetingness of clouds of pink. Nature’s reminder to live in this moment and to be aware of the ephemeral seasons happening around you.
In this moment, a space is held in everyone’s hearts and imaginations. It is a space that is kept to enjoy blossom-watching outings, picnics and tea under the flowering trees.
I welcome you to notice the warm tea in your cup and the colours underfoot as the petals fall about you. Soon the pink clouds will be replaced by green.
This is the delicate beauty of the Japanese cherry blossom.’
Find out more about Georgia and her work here.
Careful sourcing is an essential part of the My Cup of Tea ethos. We always make sure our teas come from the best growers and makers, and are harvested and processed in such a way that retains their fullest and most aromatic flavour. For some time we have felt that we wanted to add some new oolongs to our permanent tea range that represent the incredible quality and variety of flavours of tea grown in Taiwan. Our tea trip to Taiwan in January this year was the perfect opportunity to do so, to explore some amazing different types of oolongs made in the stunning high altitude tea gardens of ‘Formosa’ island.
We sourced our two new Gaoshan (high mountain) oolongs from an organic tea garden in the mountainous Nantou county in Taiwan. Grown here at high altitude in the Aowanda forest, where the soil and climate are perfect for growing beautifully sweet and delicate teas, the air is fresh and misty and the tea fields are surrounded by abundant pure water sources. Family owned through three generations since 1925, this farm only uses completely natural fertiliser and manual weed control, maintaining a harmonious environment balance and producing the purest, cleanest teas.
High Mountain teas grow anywhere upwards of 2500 ft. The low temperatures and thin air at such high altitudes mean that the tea plant grows very slowly, which brings out fuller and more intense flavours and results in a very refined and delicious tea. The top youngest four or five leaves are picked by hand, withered in the sun to develop wonderful floral aromas, and shaken and rattled to provoke oxidation. The teas are rolled and then fired to prevent them from becoming fully oxidised like a black tea.
Our High Mountain Oolong is incredibly fragrant and sweet, brewing a deep golden honey-like liquor with a long smooth finish and a fresh floral aroma. After rolling, the flavour of the leaves is developed through a very gentle roasting process for a smooth, rounded cup. With distinct notes of peach and hazelnuts, the leaves can be brewed multiple times, each infusion giving a different flavour profile.
From the same organic plantation in Nantou, our new Milk Oolong is a very floral and aromatic balled oolong. It is made from the Jin Xuan cultivar, a particular type of the tea plant used to make Milk Oolongs that gives the tea its naturally creamy, silky mouthfeel. The hand picked leaves are harvested in early spring before the first rains, and are carefully rolled into tight balls. The tea is then very lightly oxidised, retaining its very green colour and fresh taste. Complex flavours of lilac and jasmine develop as the leaves unfurl. This tea has a long lasting after taste with distinct orchid notes and a sweetness that develops in the mouth.
Our limited edition Pouchong comes from the northern Wenshan region of a Taiwan. Not fully a green yet not wholly an oolong, this tea is very lightly oxidised giving it the refreshing character of a green tea as well as the aromatic and complex flavours and aromas of an oolong. This Pouchong, also known as Bao Zhong, is a typical tea of this northern region, identified by its long bluey-green twisted leaves. The name Pouchong,meaning ‘wrapped kind’, originally derives from the traditional way these teas were packaged in small parcels. Like the High Mountain and Milk oolongs, it can be infused multiple times, and brews a pale yellow liquor with a buttery, smooth mouthfeel and sweet floral notes that fill the palate.
Gyokuro is best steeped in low temperatures and due to its richness best enjoyed in small quantities. Gyokuro also makes an excellent cold brew.
Use a houhin or other small ceramic teapot. To preheat your teaware, pour hot water into the teapot and cup. Pour the water into a pitcher to cool it. Cool down the water to 55C.You can use a thermometer to check the water temperature is cool enough.
Add 5g (1 tablespoon) of Uji Gyokuro to the warmed teapot.
Pour the water onto the tealeves. Brew for 2 minutes. Pour into your cup using a strainer to catch the fine leaves.
Pu-erh tea is a fermented, aged tea from Yunnan province in south-west China, and is made from the large-leafed variety of the tea plant, the Camellia Sinensis, that grows in the area. It is named after the market town where the teas have been traded for hundreds of years. The most famous of puerh teas come from Xishuangbanna.
Other aged fermented teas that come from elsewhere are known as dark teas. The particular varietal of the tea bush, along with the Yunnan soil and the climate in the region, produce teas that have a rich, woody and slightly earthy character. Dark teas from different provinces have varying flavour profiles as they are made from different varietals and cultivars, and involve different moulds, fungi and bacteria.
Puerh is thought to have various positive health benefits, such as aiding digestion, easing stomach upsets, helping to reduce cholesterol in the blood and contributing to weight loss. Consequently puerh is becoming more and more popular throughout the world.
Raw puerh is made using entirely traditional methods of processing. First leaves are withered, pan-fired, rolled and kneaded, then sun-dried for high quality leaf or air dried for less expensive teas. This unfinished product is called ‘maocha’. The leaf is then either immediately steamed and compressed into cakes or slabs, or left loose. The tea is then allowed to mature.
During the maturation period, the tea is kept in naturally warm, humid, well-ventilated conditions. Because of the water content in the leaf and the oxygen in the air, the leaf slowly ferments. This really is fermentation, and is different from the oxidation that takes place during the manufacture of black and oolong teas. The leaf turns from green to a reddish colour, then to a dark brown.
The loose or compressed teas are left to age for up to 50 years, in conditions where humidity and temperature are carefully controlled to encourage the tea to develop a mature, complex, earthy flavour and aroma.
The manufacturing process for cooked puerh was developed in 1973 to replicate the mature earthiness of raw puerh by a faster method.
The leaf is picked, withered and then mixed with a carefully measured quantity of water and a bacterial culture taken from ancient puerh. The tea is then piled and covered for up to 40 days in a hot, humid room. Occasionally the covers are removed to regulate the amount of moisture and heat that builds up in the piles of tea, and the mixture is regularly turned to distribute the bacteria, heat and moisture evenly through the leaves.
The bacteriological activity causes the leaf to change from a yellowy-green to a reddy-brown. After the piling and fermentation process, some maturation is needed. Tea makers are constantly checking and tasting the tea throughout this process to see how it develops.
BREWING PUERH TEA
Puerh is brewed as part of the Chinese Gong Fu tea ceremony, Gong Fu or ‘Kung Fu’ meaning skill and dedicated learning. The ceremony is focussed around performing an art, and connecting with one’s mind and body, dedicating oneself to brewing the perfect cup.
Slide knife into the edge of the cake using a knife, and lift upwards. Pick leaves apart slightly to loosen up. Leaves are usually taken from the middle of the cake.
It is best to use a Yixing teapot or Gaiwan, and use a filter basket/mesh strainer over your pitcher to catch extra dust.
Rinse the leaves with boiling water for 4-5 seconds, pouring that first water away. This is to remove dusty bacteria from the leaf.
Brew the tea using hot water at 100C. The brewing time will depend on the type of Puerh you are making. Most raw Puerhs can be infused for around 10-20 seconds. Some puerhs can be brewed for a longer time, 30-40 seconds, or 1-2 minutes. Reinfuse the leaves up to 8 or 9 times.
Picked from the trees of abandoned houses in the remote forests of Lithuania, the variety of apple may always be slightly different. Hand sliced and then dried in a wood fired oven, apple will lend a sweet tanginess to a tisane.
Parts used: Fruits, blossoms
Infusion: 100˚C | 5-10 minutes
Origin: Lithuania
A variety of sweet orange, blood orange peel can vary from being slightly blushed to deep red in colour. More intense in aroma and stronger in flavour than both the Valencia and Navel variety, the distinctive colour is the result of naturally elevated levels of an antioxidant known as anthocyanin. The peel will brew for a sweet and pleasantly bitter flavour.
Parts used: Fruit peel
Infusion: 100˚C | 5-10 minutes
Origin: South Africa
With a strong, tart flavour when fresh, this dark purple fruit is commonly used in cordials and jams. High in Vitamin C, flavanoids and other nutrients, these dried berries will add colour, slight acidity and a sweet earthy flavour to a blend.
Parts used: Fruits, essential oil
Infusion: 100˚C | 5-10 minutes
Origin: Lithuania
Camomile is widely appreciated for its therapeutic benefits, and has been used within herbal medicine for thousands of years. Containing various bioactive phytochemicals, the flowerheads can be infused as a tea, or used to extract essential oils for aromatherapy for its calming effects. Traditionally used in ointments and creams for its anti-inflammatory, antioxidant and mild astringent properties, camomile can help with immune and digestive function. Drink an infusion to relieve indigestion, and before bed to calm the mind
Parts used: Blossoms, essential oil
Infusion: 100˚C | 3-4 minutes
Origin: Egypt
Coltsfoot has a long history of being used to treat coughs, asthma and other respiratory conditions. The bright yellow flowers are picked at the peak of blooming, which can be as early as March, and have a slight, pleasant aroma and mild flavour.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
Native to Europe, the visually pleasing blue petals of this meadow flower are mild in taste, offering colour and depth to a blend.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
An essential spice in many cuisines, cumin seeds have a strong pungent aroma, and distinctive peppery flavour. Left whole, or ground, an infusion of the seeds is bittersweet in taste, and can help add depth to a blend.
Parts used: Seeds
Infusion: 100˚C | Boil for 3-4 minutes
Origin: Lithuania
Dokudami translates to the 'poison blocking plant' and is highly regarded in traditional Japanese herbal medicine. Harvested between May and June, the heart shaped leaves and stalks are rich in antioxidants, minerals, potassium and magnesium. The distinctive umami scent dissipates once infused and is sweet, liquorice-root like in flavour.
Parts used: Leaves, stalks
Infusion: 100˚C | 4-5 minutes
Origin: Japan
Elder can be found growing in woodland areas in Europe, south-west Asia and north Africa. The elder plant was traditionally used in its entirety medicinally, each part with various benefits. The leaves were used topically for healing wounds, often made into a green ointment and rubbed on bruises and sprain, and the berries known for their diaphoretic and purgative properties. The elderflowers are commonly used today to make sweet cordials and flavourings. The dried flowers make a sweet and refreshing infusion.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
These distinctive lanceolate shaped leaves have a strong piney aroma and mild menthol flavour once infused. Known as the 'fever tree' in its native continent of Oceania, the leaves of Eucalyptus are rich in volatile oils and are traditionally used as an inhalant to relieve symptoms of the common cold.
Parts used: Leaves
Infusion: 100˚C | 5-10 minutes
Origin: Australia
Primarily grown in order to extract the essential oil, this distinctive violet flower has a heady aroma and assertive floral sweetness. Favouring sunny and open environments, we receive a fresh harvest of English Maillette lavender in August.
Parts used: Blossoms
Infusion: 100˚C | 4 minutes
Origin: England
Picked in Spring, these delicate white flowers are revered in herbal medicine for their heart elevating properties. Also known as mayflower, the blossom is rich in tannins and so somewhat sour in aroma. Brews for a slightly sweet and delicate floral infusion.
Parts used: Blossoms, leaves
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
This aromatic herb is a cultivated cross of Lithuanian lavender and mint. A combination of both the soft leaves and woody stalk, fairly unusual for mint, making for a brew that is subtle but distinct in sweetness.
Parts used: Leaves , stalk
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
Lemon Myrtle is a highly fragrant plant endemic to the subtropical rainforests of Queensland, Australia. The large olive-green leaves are rich in essential oils with a high mineral and vitamin content, and act as a powerful antioxidant. Lemon Myrtle is very high in citral, and has a strong citrus aroma and sherbet-like aftertaste. An infusion of the leaves is highly refreshing, uplifting and thirst-quenching.
Parts used: Leaves, essential oil
Infusion: 100˚C | 3-4 minutes
Origin: Australia
Lemon Verbena is a highly aromatic plant rich in essential oils, with long green leaves and an aromatic citrus scent. It is used as a culinary herb, as well as in aromatherapy and perfumery, adding a strong lemony note. indigenous to South America, and introduced to Europe by the Spanish, it promotes health by detoxifying the digestive tract and reducing inflammation. Lemon Verbena is valued for its uplifting and soothing properties, and is drunk as a calming and restorative tea. It is considered to ease muscle tension, indigestion, insomnia and stress headaches.
Parts used: Leaves, essential oils
Infusion: 100˚C | 3-4 minutes
Origin: France
Native to the Balkan Peninsula in Southern Europe, lilac is known for its astringent and aromatic properties. The flowers are pleasantly bitter and very floral in taste, and are ideal brewed hot with honey.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
The lime tree, also known as linden, can be found throughout central and eastern Europe, often lining the streets in urban areas. Harvested in the summer, lime blossom is a relaxing infusion with sedative effects, and has been used for centuries as a nervine medicine to treat nervous palpitations, anxiety and insomnia. One of the active ingredients, farnesol, acts by calming the cardiovascular system. Drink the infused leaves to soothe tension and ease stress headaches. Lime blossom can be used as a base for herbal blends as it takes on the flavour of other herbs and spices.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
Marigold, also known as Calendula, has been used for centuries to make healing tinctures, ointments, teas and topical treatments, and is used in many modern medical formulations as a concentrated extract. Traditionally, marigold was used as a homemade skin treatment for sunburn, bites, acne and healing wounds, and today is often used to regulate the menstrual cycle. It can be drunk as a tea to soothe the digestive system, and is beneficial for aiding various digestive illnesses as well as stomach and menstrual cramps.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
Harvested for both its culinary and medicinal purposes, this aromatic Mediterranean plant is sweeter and milder in taste than its relative Oregano. Picked in mid Summer, just before the pink or purple flowers come into full blossom, Marjoram leaves are high in Vitamin A and C.
Parts used: Leaves, blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
Melissa is a deeply relaxing herb known for its sedative and calming effects, frequently used as a treatment for anxiety and depression. Also known as lemon balm, it is a member of the mint family, Lamiaceae. Although commonly confused with other mint family members due to similarities in leaf appearance, the aromatic lemon scent makes it easily distinguishable. The essential oil extracted from the leaves is often used in aromatherapy for its soothing effect. Drink the infused leaves to soothe symptoms of nervous tension, and aid sleep.
Parts used: Leaves, blossom
Infusion: 100˚C | 5-10 minutes
Origin: Lithuania
Known mostly as a familiar weed that grows widely across Europe and Asia, nettle is a highly cleansing herb that has a number of uses medicinally. The plant takes up vitamins and minerals from the soil, leaving it depleted, and stores them in its leaves rendering them full of nutrition. Nettle is a diuretic, and can be used to support and improve urinary function. Make an infusion of the dried leaves daily to cleanse and revive, and to stimulate the circulatory system. The fresh leaves can be crushed or juiced to make a tonic.
Parts used: Leaves, stems, roots
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
Orange blossom is the highly aromatic and sweet-scented flower of the Citrus aurantium. The flowers of the bitter orange, or Seville orange, bloom in May and are carefully gathered after sunrise. Orange blossoms provide a delicate almond-like sweetness and intensely floral character to herbal blends, and balance well with citrus flavours. The essential oil is used in perfumery, and is recognised for its aphrodisiac properties. An infusion of the petals has a soothing sedative effect, and can be drunk before bedtime to aid relaxation.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Iran
A beautiful plant with large, ruffled blossoms. The flowers offer a brew sweet and mild in flavour. It is a highly efficient herb used for easing emotional stress. It is also known to regulate blood pressure and help women with menstrual cramps.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
Peppermint is a hybrid mint native to Europe and the Middle East. Now cultivated throughout the world, it is harvested in the summer just before it blooms in pale purple flowers. The dried leaves have a dark green hue and an earthy, sweet menthol flavour. Mint has been used in traditional medicine to ease stomach ache and can be used to alleviate symptoms of irritable bowel syndrome. Its essential oil can be used to improve nausea and settle the stomach.
Parts used: Leaves, essential oil
Infusion: 100˚C | 3-4 minutes
Origin: Hungary
Originally found growing in the Middle East, the Damask Rose is now cultivated largely for its essential oil- rose otto. It is used widely in cooking in Arabic countries and in aromatherapy, and has a sweet floral aroma and delicate fuchsia pink colour. The scent is known to be highly soothing and balancing. Drink a Persian Rose infusion in the evening to calm the mind and ease symptoms of stress, to cool the body down and to comfort during menstruation.
Parts used: Blossom, essential oil
Infusion: 100˚C | 5 minutes
Origin: Iran
Popular for the oil made from pressing the seeds, the flowers and leaves of the primrose has both expectorant and sedative qualities. These pale yellow flowers are picked in Spring, and make for an infusion that has a slight, pleasant aroma and mild flavour.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
The leaves of the raspberry plant are harvested in early summer, and can be drunk daily as a tea by women in the final two months of pregnancy to strengthen the womb for childbirth, as well as during labour. Drink a daily infusion of the leaves during menstruation to ease cramps and discomfort. It can be used as a base for herbal blends, taking on flavours of other herbs and spices well. Raspberry leaf should be avoided entirely through the early stages of pregnancy, and should only be consumed in the final trimester.
Parts used: Leaves, fruits
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
Rooibos, also known as Red Bush, grows only in the mountainous Cederberg region in the Western Cape, South Africa. The spiky shrub bears needle-like leaves that are infused to give a full-bodied caffeine-free tea, providing a good alternative to breakfast tea with milk. To produce red rooibos tea, the leaves go through an oxidation process that gives it the characteristic deep red colour, nutty flavour and full body. Green rooibos tea is unoxidised and has a lighter, grassy flavour and a yellow-y gold liquor. Rooibos is rich in minerals and polyphenols, and is suitable to use as a base for herbal blends.
Parts used: Leaves
Infusion: 100˚C | 3-4 minutes
Origin: South Africa
Rosa canina, known as the Dog Rose, is a wild species of rose, a thorny scrambling climber. The larger pale pink flowers bloom in May and June, with the fruit- rose hips- ripening in September and October. Rose hips contain a high level of vitamin C and were used traditionally to make syrups to boost vitamin intake. Infused as a tea, the petals have a delicate almond-like sweetness and an aromatic golden yellow liquor.
Parts used: Blossoms, fruit
Infusion: 100˚C | 5 minutes
Origin: Lithuania
Ideally harvested in late Summer when resinous to touch, the leaves of this aromatic herb make for a refreshing and uplifting infusion. Often used as a natural remedy for indigestion and inflammation, rosemary is a good source of vitamin A, thiamine and magnesium.
Parts used: Leaves
Infusion: 100˚C | 4-5 minutes
Origin: Spain
Japonica quince is a species of flowering quince native to Japan. Also grown in the Balkan region, the fruit is naturally high in Vitamin C and pectin and has traditionally been used as a remedy for coughs and sore throats. The perfumed fruits are round, yellow and hard but the drying process helps release the sugars and makes for a fragrant and naturally sweet infusion.
Parts used: Fruits, blossoms
Infusion: 100˚C | 5-10 minutes
Origin: Lithuania
This plant offers the first of the colours to Summer in Lithuania and an infusion is both heady and floral. Best picked when the buds are still closed, they will change from this delicate butter like colour if not processed properly. Laid out on mesh trays, the flowers are then constantly turned over the help the drying process.
Parts used: Blossoms
Infusion: 100˚C | 3-4 minutes
Origin: Lithuania
This plant is happy to grow in the deep shade of the forest, but will fruit best with some sun. Carefully picked in summer, the small fruits are then oven dried at very low temperatures to lock in the flavour. Rich in anti-oxidants, they will add colour and a natural sweet flavour to a blend.
Parts used: Fruits
Infusion: 100˚C | 4-5 minutes
Origin: Lithuania
Native to southern Europe, thyme can now be found growing across the world and is used widely in cooking. The leaves have strong antiseptic and expectorant properties so are commonly used to clear chest infections and coughs. Infuse the dried leaves and drink daily to fight colds, or use as a steam inhalent. Rub thyme essential oil extracted from thyme leaves onto the chest to aid bronchitis and infections.
Parts used: Leaves, essential oil
Infusion: 100˚C | 5 minutes
Origin: Lithuania
The tealeaves used to make matcha are shaded from the sun for around three to four weeks prior to harvest to increase the amino acid content in the leaves. This gives the tea an incredible sweetness and a unique umami character. After steaming and drying, the leaves are ground down into a powder using a stone mill or a ball mill. Matcha is very rich in antioxidants, and has both an awakening and calming effect on the mind.
Preheat the matcha bowl (chawan) by filling it with hot water.
Place and leave the whisk (chasen) in the hot water to soften the bristles.
Pour 70ml of hot water into a cup and leave it to cool to 75°C.
Dry the matcha bowl with a clean cloth.
Sieve the matcha to remove lumps.
Measure two scoops of matcha into the bowl using the bamboo scoop (chashaku).
Pour the hot water over the matcha powder in a circular motion to ensure all the
matcha is incorporated.
Hold the bowl still with one hand, and hold the chasen with your thumb and two fingers.
Start by moving the chasen slowly through the water to loosen up the matcha from the
bottom of the bowl.
Increase the speed of the whisking to a fast pace, flicking your wrist back and forth in a ‘w’ motion until creamy and frothy.
You should see a pale green layer of foam on top of the matcha, with small evenly distributed bubbles.
Enjoy with Japanese wagashi sweets.
Matcha can be prepared with a small amount of water to make ‘koicha’, a thick paste-like liquor, or with extra water for ‘usucha’, a thinner tea. High quality Matcha is best prepared Koicha to appreciate the delicate flavours.
At My Cup of Tea we are truly passionate about tisanes; we are constantly inspired by the aromas, flavours and colours of freshly harvested herbs and flowers. The process of creating a My Cup of Tea blend relies on an understanding of seasonality and terroir, a deep respect for nature, and a knowledge of techniques that ensure the delicate flavours of the blossoms, buds, roots, leaves, seeds and stems are preserved.
Origin
We look to many parts of the world to find the places with the right growing conditions for our tisanes. Egypt is the home of our golden camomile, and France the source of the honey-scented blossom of the lime tree. Lithuania provides us with so many of our favourite herbs, including smoky dried forest raspberries and wild mint harvested from the river’s edge. Iran is renowned for its delicate orange blossom with notes of almond and citrus.
Terroir is an essential consideration when sourcing the perfect herbs for blends. Everything from the soil, climate, topography of the land, weather and the characteristics of the surrounding area contribute to the subtle notes and essential oil content of the plants. Herbs that grow wild will often have a very different flavour to those grown on farms. For example, forest soils produce a distinct earthy flavour, and plants growing near rivers often taste much brighter than those from a hillside. Farmers must be aware of the usage of nearby land to ensure there are no contaminants. The amount of sun the plants see will also influence the balance of sweetness and bitterness; some herbs such as camomile benefit from lots of year-round sun to allow a sweet flavour, whereas others like wild mint are most suited to the shade.
Harvesting
Working with the right growers is essential. Our growers take immense care with all of their harvesting activities. Some are foragers, using an in-depth knowledge of their homeland to judge when and where to look for naturally-growing herbs. The wild herbs obtained from these foragers allow for a very creative blending process, which can be a little unpredictable but very exciting. Other growers we work with are skilled farmers who specialise in particular plants, and take a considered approach to farming with a great respect for the environment.
The time of year the herbs are picked is important to consider. Some herbs are at their fullest flavour in the spring, while others taste best in the summer or autumn. For certain herbs, harvesting occurs before the plants have bloomed, and others such as wild forest mint are picked when in their flowering state. Farmers must also factor in the optimum time of day to harvest. Our lemon verbena is picked in the morning on a dry day just before flowering to harness its fresh citrus notes, and summer jasmine flowers are picked in the evening when they are most fragrant.
Processing
We process our tisanes very carefully to bring out their optimum aroma and taste. Often several parts of the plant are used, each imparting subtly different flavours. The herbs are either dried naturally in the open air or in low temperature ovens over a long period of time. We hand cut the herbs by hand so that no heat is applied to them, and meticulously sort through them to separate the best parts for blends from the parts we will use for another purpose. We appreciate the importance of careful packaging and transportation to make sure our products reach our customers in their finest condition.
Blending
We blend our tisanes by hand in small batches, in proportions that accentuate the delicate notes of each. We select herbs that work perfectly together to complement each other, and create blends that are inspired by various cultures and our travels around the world. Our Rose and Cardamom blend was created following an inspiring trip to Morocco, and our Orange Blossom and Verbena was born from a long holiday in Provence, South of France.
We carefully choose a base for a blend that provides balance while taking on the flavour of other herbs. Our Ginger and Lemongrass uses camomile as a base, which acts as a sponge to absorb the zesty, citrusy notes. Some of our blends are seasonal, like our Camomile and Lavender and our spicy Turkish Apple, so are only available following the harvest, making them all the more special when they land in our cup for the first time each year.
TEAPOTS
Kyusu
Kyusu simply means ‘teapot’ in Japanese. Kyusus are usually made of clay or porcelain, with a handle either positioned at the side at 90 degrees from the spout (yokode no kyusu), or at the back (atode no kyusu). The side handled variety is used to brew most Japanese teas, such as sencha, genmaicha, kukicha and hojicha, and the kyusu with a handle at the back is usually used for brewing non-Japanese teas. Inside there is a strainer in front of the spout, either made of a metal mesh or a number of holes in the wall of the clay. Generally a kyusu with a basket strainer inside is considered to be less effective at extracting the best flavour from the tea, as the tealeaves do not have as much space to unfurl while infusing.
Houhin
The Houhin is a small teapot with no handle made of porcelain, used for brewing gyokuro or very high quality sencha. These types of tea are brewed at low temperatures, around 55 or 60 degrees, so do not require a side handle to prevent fingers from burning. Houhin teapots were developed before the kyusu, its shape having developed from the Chinese gaiwan, the most simple type of teapot consisting of a cup with a lid sitting on a small plate. Houhins usually have a wide triangular shaped spout and a mesh metal filter inside.
Shiboridashi
The shiboridashi is a more simple version of a houhin, with linear grooves carved into the clay to filter the tea liquor from the leaves when poured. This style predates the houhin, and also does not have a handle, but now sometimes seen with a side handle. Shiboridashi teapots are usually small in capacity, and used for brewing high quality sencha and gyokuro.
Dobin
The dobin, literally ‘earthen bottle’, is a large teapot with a handle at the top, bigger than a kyusu. It is used to serve tea to a larger number of people, mostly bancha and hojicha. Most dobins have a basket mesh filter or a rough ceramic filter at the spout.
OTHER TEAWARE
Yunomi
Yunomi is the name for a traditional Japanese teacup. A yunomi has no handle, and is usually taller than it is wide. It is distinctively smaller than a Western style cup and is often decorated in various colours and patterns.
Yuzamashi
A yuzamashi is used to cool water down for brewing tea by transferring water to and from the teapot. Some Japanese teas are brewed at a very low temperature, and each time the water is poured to and from the yuzamashi it cools by around ten degrees. Yuzamashis can also be used for equally distributing tea between a number of cups so that each cup has the same flavour. Usually made from porcelain, some yuzamashis have a handle, and others are shaped more like a pitcher with no handle.
Tetsubin
A tetsubin is a large kettle made of cast iron. They are used to heat up water, or to keep the water hot before being transferred into a teapot. It has been said that drinking a lot of tea can reduce the body’s absorption of iron, so some may choose to heat water in an iron tetsubin as a way of negating this effect.
MATCHA EQUIPMENT
Tea utensils, chadogu, are used in the tea ceremony, chado, known as the "way of tea".
Chawan
A matcha tea bowl is known as a chawan, used to prepare the matcha in and to drink from. Matcha bowls often have some form of decoration or drawing on the side, which the host preparing the matcha will position to face outwards facing the guest, so they can see it whilst the matcha is being prepared. Chawans used in the winter have a thick rim and high sides to keep in the heat, while summer chawans have a wider lip to allow the matcha to cool.
Chasen
The chasen is a bamboo whisk used to prepare matcha, and is essential for achieving a smooth layer of foam. It is made from a singular piece of bamboo that has been carefully carved by hand to create between 60 and 120 fine prongs. The higher the number of prongs the easier it is to create an even, frothy layer of bubbles. The number of prongs does not necessarily indicate that the chasen is of a higher quality, however, as the various tea ceremony schools differ in opinion on the desirable amount of foam.
Chashaku
A chashaku is a bamboo scoop used to measure the correct amount of matcha powder into the bowl. Like a chasen, it is carved from one piece of bamboo, and can vary in colour due to the type of manufacturing method used by the craftsman. The bamboo is sometimes smoked or roasted to create a darker finish. Two heaped scoops of powder using the chashaku is the perfect amount to make a bowl of matcha.
Natsume
A natsume is a small tea caddy used to store matcha powder. Carved from wood and coated in a shiny lacquer, natsumes often feature painted or carved designs and are formed in an acorn-like shape.
Chakin
The chakin is a small white rectangular cloth used to dry and clean the matcha bowl during the tea ceremony. It is usually made of linen or hemp, and is neatly folded into a square.
In many tea-producing countries and regions where tea culture forms an important part of their traditions, the enjoyment of tea is intrinsically linked to the beauty of its preparation. Slowing down and taking the time to savour the art of brewing is as important as the drinking of the tea itself. The way we enjoy tea is very personal; we may all have preferences about what teapot and cup we like to use, the setting in which we take the time to prepare it, and the perfect brew is different for everyone. However, even with this in mind, it can be useful to follow some guidelines to help get the most out of your tealeaves and to extract their fullest flavour.
Oolong is brewed as part of the tea ceremony in both China and Taiwan. The style of brewing in many Asian countries and within the tea ceremony is quite different to what we are used to in Western countries. A small teapot are used, such as a gaiwan or Yixing pot, and a large amount of tealeaves are brewed to yield lots of short infusions. In the West, we use large teapots and infuse the tea for a longer period of time, giving less infusions. The volume of water and temperature need to be adjusted depending on which brewing method you decide to use.
Preheat the teaware
Prepare your teaware by pouring hot water into the teapot and cups. This keeps your tea hot for longer, which is helpful for when you are brewing teas at a lower temperature, such as greens and oolongs.
Measure out the tea
If you are brewing Western style, you can use around 3 grams of tea for every 200ml of water. This is about one teaspoon for balled oolongs, and a tablespoon for large-leaf oolongs such as Pouchong or Oriental Beauty. If you are using a large teapot that holds 400ml of water, you will need 6 grams of tea. If you are brewing Gong Fu style, you will need a much larger quantity of leaf - around 5 or 6 grams for a small pot.
Rinse the leaves
When brewing balled oolongs, it is best to ‘rinse’ the tealeaves in hot water before the first infusion. This allows the leaves to begin to open up release their aroma. After measuring the tea into your teapot, add enough hot water (around 85 degrees) to just cover the leaves, and then pour this water away immediately. The leaves will start to start to loosen from their tight ball shape. This step is not necessary for open leaf oolongs.
Brew Western style
In general if you are brewing a dark oolong that has been heavily oxidised or roasted, it should be brewed at a higher temperature, around 90 or 95 degrees. This helps to extract the deep, full-bodied flavour. Green oolongs can be brewed at a slightly lower temperature, around 80-85 degrees. This is referred to in some cultures as “string of pearls” water, when small bubbles start to appear as the water is heating before it has reached boiling point. Alternatively you can boil the water and pour it into a pitcher to let it cool for a few minutes.
Brew the tea for around 3 minutes, and re-brew up to 3 or 4 times. You can increase the water temperature or increase the brewing time with each steep, depending on your taste.
Brew Gong Fu style
Use boiling water, and steep for around 30 seconds to one minute. You can re-brew the leaves 6-8 times when brewing in this way. Each infusion will give you a unique flavour profile.