Strawberry Kiwi Tisane (Fruit Tea)

"TeaCo's Fruit 'Teas' are a rich and flavorful fruit drink that is made from a blend of dried fruit pieces, rosehips, hibiscus, and natural flavorings.

These 'Teas' do not contain any actual tea leaves, therefor they are cafeeine-free and provide a delicious and healthy alternative to our regular tea base. These blends contain no added sugar, so they are a low calorie alternative to regular fruit drinks. They are also a good source of Vitamin C and low in carbohydrates." -TeaCo

Ingredients: Dried Strawberry and Kiwi pieces, Rosehips, Hibiscus, and Natural Flavorings.


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For those that don't know, a tisane tea is just a fancy word for a herbal tea. Basically, it just means that there is no rooibos (which is sometimes considered a herbal tea too) or camellia sinensis in the blend. Herbal Teas are the ones that are dated back the furthest in history. Many plants and flowers have medicinal properties and for centuries people have been boiling these plants into teas to reap their benefits.

This specific tea contains rosehip and hibiscus. You will often see these two together in tea. Rosehip, or rose haw, is the fruit of a rose plant (not all rose plants make rosehip) that is usually a red-orange color, but can also range from dark purple to black in some species. It is a vitamin-C rich fruit and is often fed to chinchillas and guinea pigs as a way for them to get their vitamin-C. It's also given to horses to improve coat condition and hoof growth. It's vitamin-C content is so high that it's labeled as one of the most vitamin-C rich plants on the planet. Along with tea and a vitamin-C producer, it's also used to make Pálinka (a Hungarian brandy), the hairs inside rosehip are used in anti-itching powders (some, not all), and as a potpourri.

Hibiscus is rosehip's little partner in crime when it comes to tea. As I said before, they are often used together. Their flavors are mellow and blend well with nearly everything. Hibiscus is a flowering plant and it's the flower that is used in most tea blends. These flowers come in many colors; ranging from light pink and white to bright yellows and red-oranges. They also attract butterflies, but also bees. It too is rather high in vitamin-C. Due to it's beautiful coloring and myths surrounding the plant, a red hibiscus flower is traditionally worn by Tahitian women. A single flower is tucked behind the ear. It is used to indicate the wearer's availability for marriage. Some countries crush them up into a sticky juice and use them for making bubbles, this is mostly done by children. A 2008 USDA study shows consuming hibiscus tea lowers blood pressure in a group of pre-hypertensive and mildly hypertensive adults. Three cups of tea daily resulted in an average drop of 8.1 point in their systolic blood pressure, compared to a 1.3 point drop in the volunteers who drank the placebo beverage. Study participants with higher blood pressures readings (129 or above) had a greater response to hibiscus tea: their systolic blood pressure went down by 13.2 points. These data support the idea that drinking hibiscus tea in an amount readily incorporated into the diet may play a role in controlling blood pressure, although more research is required.

While rosehip and hibiscus is wonderful, it is not the star of this tea. The stars of this tea are the strawberry and kiwi. Personally, I would never put a real kiwi in my mouth. I dislike the texture very much, but I do love the taste. The strawberry even takes a backseat to the flavor of the kiwi in this tea. It's tart and yet very sweet. It even takes over most of the scent. That doesn't mean I can't taste the strawberry in it. When you drink it, the strawberry is most certainly the first thing you taste. It's sweet and smooth. But once it washes over your tongue the kiwi takes over and hits you with that strong tart flavor.

The color is very nice. It's a pretty, rose pink color. The longer it steeps, the darker the color. After a seven minute steep time, mine is bordering on a dark pink-red color. Since there is no tea leaves in it, you can steep it for longer periods of time without it becoming bitter. Also, since it's fruit drink, it does well cold or iced. I think it would be nice bottled up with some ice to take with you around town or to the beach. I can just imagine sitting on a beach chair with the sound of the waves and people splashing in the water nearby with my hand wrapped around a bottle of beautiful pink tea with ice cubes floating around in it. It being just sweet enough to wash over your tongue without feeling sickly-sweet with the heat of the beach sun. That would be wonderful.

Overall, a good summertime tea to turn into iced tea (which I'll probably do when it warms up more). Not something I would drink everyday or make for a party or house guests, but just something to sit outside with.

This is not likely to be a tea blend you're going to find sitting on your grocery store shelf, but there is always Amazon. When looking for a fruit tea, always look for brands that have fruit pieces in it. I'd also always recommend loose leaf for these teas, because then you can see the fruit pieces. If you want this specific tea, you can purchase it from TeaCo's website: www.teacoteas.com

Lipton Bavarian Wild Berry Black Tea

 "Sweet and indulgent, Lipton Bavarian Wild Berry Tea tantalizes the senses with its vibrant flavor and tobust aroma. Our long-cut tea is handpicked from only the top two leaves and a bud and packaged in our unique pyramid-shaped bags that allow the tea to flow freely with real pieces of fruit for a truly authentic tea infusion. Savor the flavor of 100 years' tea expertise in every cup.

Lipton Bavarian Wild Berry Tea contains 90mg per serving of naturally protective antioxidants (flavonoid antioxidants). Antioxidants help to neutralize free-radicals." -Lipton

Ingredients: Black Tea, Dried Fruit Pieces (Apple, Blackberry, Black Currant, Blueberry), Rosehips, Roasted Chicory Root, Cinnamon Bark, Licorice Root, Orange and Ginger Peels, and Natural Flavors.

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First off, Lipton nor Black Tea are my teas of choice normally. Lipton tends to taste...cheap and weak. Normally the only thing 'Lipton' that enters this tea lover's cup is overly sweeted Iced Tea (and only because that's how the hubby likes his tea). I also tend to dislike most black tea blends. It's just too strong for me. Not to mention the caffeine. Black Tea does have the most caffeine amount of all the tea leaves.

In some countries, black tea is known as 'red' tea because of the color it turns the water. While not obviously red as rooibos, it is a pretty shade of red. The term 'black tea' is because of the color of the leaves, not the color it turns the water, where as rooibos is red tea because of the color of the leaves and the water. Also, because of how long it is oxidized, it is the most well traveled tea. Some say it still accounts for 90% of all tea drank around the world because it can be stored for several years in brick form without losing it's flavor. Some of the most well known teas are black teas: Earl Grey, English Breakfast, and Irish Breakfast are all black teas.

And even though I tend not to like Lipton, it is the largest producer of black tea in the world. Black tea is probably the only tea I recommend from Lipton.

The only reason I even have this tea being steeped in my cup is because it's surprisingly good and it was one sale at the local grocery store. Also, because it's a pyramid bag. Most companies that take the time to put a tea in a pyramid bag tend to be trying to redeem themselves and since it does cost more to make the pyramid bags, the tea is usually slightly better quality.

The shape of the bag allows better flow for the tea. The old, flat bags keep the tea stuck at the bottom and it's hard to get the water to flow through the leaves. Pyramid bags allow the leaves and pieces to float around and flavor the tea better.

Anyway...this tea is surprisingly good. Not great and I've certainly tasted better berry teas, but not bad for the price and brand. The smell is probably the best thing about it. The cinnamon bark scent is not overpowering at all, nor is the licorice root. It's a very strong scented tea, even after taking the tea bag out it lingers in the cup. The thing I seem to smell the most is the blackberry. It really smells fresh, which is a very good sign. Because of the berries and the orange (which is a citrus fruit) peel, it's not nearly as bitter as most non-blended black tea. I find that adding any kind of citrus to black tea helps to cut that puckery taste.

If you follow the directions on the box, which is add hot water to tea bag and cup, steep for 3 minutes...you'll have a nice cup of tea. It's warm and very nice to smell. A properly brewed cup will have a clear, red-orange color. You should be able to see the bottom of your cup (unless it's a black cup or big mug). It's not shiny or glossy like the rooibos blend that I have.

The taste is...meh. It's not great, but it's not bad. It doesn't have much of a taste when you first drink it, but it leaves a nice after taste on your tongue. Again, all I can really taste is the berries, mainly the blackberry. It's a nice soft tasting tea without much of a bite. I'd use this as more of a pick me up in the mornings because of the caffeine content and light flavor since I can't stand overly bitter black tea in the morning. The very light taste really just leaves me wanting for more while sipping it so close to noon. I'm tempted to dump it and get a glass of soda or brew a more flavorful tea.

Overall, not bad and not great. Kind of a middle ground tea. Probably something I would keep in the cabinet for when you have last minute company who like tea. It's simple, not fancy, and won't overpower any little snacks or treats you leave out for your guests. Not something I would brew everyday or even on a special occasion. More of something I would brew when I have a lack or time to mess with loose leaf and the tea ball. I also think it would taste better iced, so I might revisit it when I get around to iced teas.

Tea Tannin - What is it?

Tannin(s) is a word I'm sure some of you have seen in this thread once or twice or heard it else where. But what exactly are these 'tannins'? Many beginner tea drinkers probably don't know and I'm sure there are some long time tea drinkers that don't know. Most people say 'I've heard of it, but I don't know what it is'.

Tannin is an astringent bitter plant compound that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine. It is usually confused with Tannic Acide, but tannin in tea does not contain any tannic acid (which can be used to tan animal hides). Most confuse the two because they look and sound alike...but no one would recommend drinking straight tannic acid or trying to tan animal hide with tea tannin.

Tannins are found in many other foods and drink. For example the seeds of grapes, chocolate that contains cocoa, cranberries, red wine, and some beers contain naturally occurring tannins.

Tannin is found in any tea that contains leaves from the Camellia Sinensis plant, which means most herbal and rooibos teas don't have it. Tannin is responsible for that puckery, bitter taste many associate with green tea. The longer the tea is steeped or brewed, the more tannin that is released. Also, the more oxidized the tea leaves are the more tannin that is released during the brewing. This is why black tea is so 'strong'. The less you steep your tea, the less tannin that is released. Though it should be noted that most tannin is released in the first two minutes of loose leaf steeping and in the first forty seconds of bagged steeping. Keep that in mind. The less steeping time, the less bitter and less strong the tea will taste.

Now, there are good and bad health side affects of tannin. Tannins are said to keep bad bacteria out of your mouth, and tannins help to prevent cavities. So even if stronger teas may stain your teeth with too much drinking, it will also help with bad breath (though your mouth is not the only place for bad breath to be caused) and help with over all dental care.

The bad side effect of too much tannin consumption is that too much of it can interfere with your body absorbing iron. This can cause other health problems with your body. If your iron is low, you may want to talk to your doctor about your tannin intake if you're a big tea drinker. The iron level maybe caused by something else, but the tannin isn't helping it. Tea is one of the biggest sources of tannin, so watch your intake!

On an ending note, if you happen to like that bitter, puckery taste of tannin...squeeze your tea bag after steeping. This will release that last little bit and make your tea stronger.

Herbals - Viola Odorata

Since the weather has decided to start warming up a little (still windy out, but a very nice wind). It's like clockwork. The moment we get nice weather our yard is filled with those tiny, little purple flowers. They usually have five little petals with a white bit in the center and a yellow stigma in the center.

Most people think these, like the wild chamomile, are weeds. These little darlings are most certainly not 'weeds'. While a dandelion can be considered a weed, despite it's many uses...this little purple darling is not a weed in any sense of the word. It is, in fact, a violet! A little flower that is native to Europe and Asia, but was introduced to North America and Australia.

This little flower's Binomial name name is Viola Odorata, but is commonly referred to as 'Sweet Violet', 'English Violet', 'Common Violet', or 'Garden Violet'. In Victorian times this flower was very popular for it's remarkably sweet scent and was used to produce many perfumes and cosmetics. But over time it has been deemed a 'weed' and something to be ripped out of your yard. I say no! I love seeing the little dots of purple in my yard. Not only that, but it's a very useful plant! That sweet smell is not it's only good quality.

It's very easy to grow these darlings, but the problem people have with them is that they grow anywhere. Wet or dry soil, shade or no shade, sunny or cloudy...they will take over your yard if you don't control them. They need nearly weekly attention. You have to keep them to one area or let them take over. They are very invasive. Once it takes over your yard, it'll take over your neighbor's and they won't appreciate you for that. If you want to keep these darlings, then you're going to need to police them. Rabbits do not eat them enough to control them and most garden stoppers (chemicals or fences to make around a garden) will not stop them as their roots will spread under it and sprout up anyway. So if you don't have the time to control them, then go out there and yank them up and toss them (or mow them down). If you do want some, you're in for a lot of work to keep it from taking over.

Other than the scent, most don't see a use for these violets, but they do have some. They are not hazardous to our health. They can be candied. They can be used to scent your house. They can be used in salad. The root can be used as a laxative and in large doses induce vomiting (though I'm not going over those ones). And, most importantly, they can be used for syrup and TEA!

As a tea, it can be used as a way to fight headaches. Research into using it as a tea has turned up that it naturally produces a small bit of glycoside of salicylic acid (a natural aspirin). It was once recommended that a garland of them be worn about the head to ward off headaches and dizzy spells. Now, like most tea, this is a hit or miss thing. I tend to believe that the more you believe in it, the better it will work.

The syrup can be used for sore throats and coughing. It can be added to iced tea for a sweetener.

Syrup: Pour 1 pint of boiling water over 1 cup packed, of fresh crushed flowers and leaves cover and let stand for 12 hours. Strain and squeeze through cloth, add 2 lb. of sugar and boil for 1 hour or until syrupy. Store in glass jar. Give 1 tbs. -1 tsp. for children 2 or 3 times a day.

Tea: Steep ¼ cup dried or fresh herb in 1 cup of water for 10 min. stain, flavor to taste. Take in ½ cup doses twice a day.

Another use for it, that does not involve ingestion, is to crush up the fresh flowers and add them to your hot bath water. The scent is relaxing and the oil from the crush petals is very soothing to the skin.

And while the leaves are edible, they are very tough and hard to eat...so eat them at your discretion in salads. Also watch out for pesticides when picking these flowers or any flower from a garden. Know what sprays and water you use on a plant before deciding to eat them. Also, check your allergies. You don't want to get sick or hurt after all.

For those that have no idea what flower I'm talking about: