Well, maybe not so much anymore! Since Rooibos, also called Redbush or Red Tea, has found its way into the cups of many tea lovers, its cousin Honeybush is following suit. More and more tea vendors offer it and more and more tea drinkers stray into the world of herbals to enjoy this tasty and healthful drink.

Like Rooibos, Honeybush (Cyclopia intermedia) is only found in the western part of South Africa. It’s honey-scented, deep yellow colored flowers give the plant its name. During Honeybush’s flowering period, the plant is harvested, cut allowed to oxidize, and then dried.

Like the name implies, Honeybush has a sweet taste with an engaging earthy fragrance. While the natural sweetness makes additional sweeteners unnecessary, it does hold up well to milk and honey which enhance the natural flavor.

Honeybush is also low in tannin, rich in antioxidants and contains several essential minerals. It ahs been used for years to treat coughs, lower blood sugar and ease cramps. Like many herbals, Honeybush is caffeine free and therefore the perfect night cup!

To properly prepare Honeybush, use 1 tsp of dried herb in 60z of boiling water and steep for 5-8 minutes – but don’t worry about over-steeping – due to low tannin content, Honeybush is very forgiving and never turns bitter.

Give it a try!

Tea has so much in common with wine and that is why we often use this analogy when describing the aroma and flavor of certain tea varietals.

Like wine, tea is an agricultural product and its quality and flavor depends largely on where it is grown, soil chemistry and texture, climate and seasonable changes. Even native flowers and trees that grow in close proximity to the tea fields can add a special nuance to the taste.  Tea is harvested primarily during spring and fall and depending on which harvest you are purchasing you may notice a difference in color, aroma and flavor.  Darjeeling teas from India, harvested in the spring, have a much brisker note than those harvested in the early summer and fall, when the typical characteristics for this type of tea are fully developed and produce a richer flavor.  If you are a wine connoisseur, you may be familiar with Ice Wines, which are produced from grapes picked at the first frost.  Tea estates in India also produce what is called a “Frost Tea” – picked at the first frost and processed to develop a smooth and sweet taste. Just like with wine, it takes a lot of tasting before your taste buds can fully appreciate the many flavor profiles.

To help you explore and exprience new teas, we offer monthly complimentary tea tastings. These tastings feature three or four teas from different regions within the same country or from different tea growing countries. Tea lovers can sip the tea, touch the leaves and find out about origin, unique taste characteristics and learn some fun facts in the process. I also allows comparisons among different teas.

To kick off the new year we will hold  tea tasting flight on the 3rd Saturday of each month. During the first quarter of 2011, we will introduce a selection of black teas. This Saturday, January 22nd, we will feature a selection of black teas from from different estates and regions in India where  terroir, elevation and climate creates black teas that vary from dark, strong and malty to light, brisk and nutty.

Explore the world of tea this Saturday from 9AM until 3 PM at Souvia!

Formosa was the name originally given to Taiwan by the Portuguese sailors who where struck by the beauty of this island. (“Ilha Formosa – or beautiful island”).The exquisite oolong teas from Taiwan are still referred to by this name.

Most Taiwanese teas are grown around the northern end of the island in the Taipei, Tao Yuan, and Hsinchu regions. Taiwan’s tea industry got its start when Chinese immigrants, longing for their native cup of tea, produced the first Formosa oolong. Today, many tea connoisseurs conoisseurs appreciate the unique hearty flavor of this tea type.

Formosa oolong is about 70% oxidized which gives it the appearance of a black tea.  While aromatic, it has no astrigency like most black teas and produces floral, peachy and somewhat nutty flavor in the cup. This tea is good for those seeking a less bitter or astringent cup. The leaves are brownish-green and brew into a pleasant golden color.

Formosa oolong is a nice complement to sweets and it is enjoyable as an afternoon tea with scones and tea cakes.  It also is great after a meal with dessert.  Because of the milder flavor, it is recommended to not add milk to this tea.

Formosa oolongs are often overlooked due to all the attention the greener, high grown oolongs are receiving in the media, however you are really missing out if you have not sampled this amazing tea!

…..is all you need when it comes to creating your own tea blends.  The most important tools in tea blending are your taste buds and once you have tried a number of different teas and flavors, you might want to experiment by combining one, two or three teas. It’s like cooking – you start with a base recipe but may want to add a little spice or a different herbal note. There is no limit to what you can do.

Since we started to mix and match our  many different teas at the store to create fabulous new flavors, our customers have caught on and surprise us now with their own creations. Susan is one of our regulars and likes a cup of smokey Lapsang Souchong. To change up the flavor profile a bit, she adds a pinch or two to Souvia’s Caramel Apple Black tea. “It smells and tastes like you just roasted a caramel drizzled apple over an open fire – delish!” The ratio Susan uses is 1 part Lapsang to 5 parts of Caramel Apple to make sure the smokiness does not become too overpowering.

Her second and  more favorite combo, especially for the warmer season, is a blend of Sencha Mango and Green Menthos. She blends 1-2 parts of Green Menthos to 3 parts of Sencha Mango – a tropical flavor with a minty freshness!

Thank you Susan for these great recipes!

If you have any ideas or favorite tea creations, send them to info@souvia.com so we can share them with the rest of the tea lovers out there!

Cheers!

In 1972, Ceylon reverted to its original name “Sri Lanka”. But the teas produced there are still marketed worldwide as Ceylon Teas.

Sri Lanka, the pearl of the Indian Ocean, is an island nation roughly the size of New York state. Despite the small size, the country is the third largest tea producer behind giants such as India and China. Most of the tea produced in India and China is consumed domestically, Sri Lanka, however exports most of its tea, making it the world’s largest exporter.

The island grows tea in different districts with different climates, each producing teas with unique taste characteristics. Most of the the classic Ceylon teas come from the highland regions of Dimbula, Kandy, Uva and Nuwara Eliya.

Taste

Ceylon teas vary in taste depending on their origin. Try a bright and brisk Vithanakanda or a mellow, aromatic Kenilworthfrom the mid country district of Kandy. Kandy and Uva teas grow on the steep slopes opposite  the Dimbula region and are very flavorful with a fuller body than their high grown counterparts.

Ceylon teas make ideal breakfast or afternoon teas and can be enjoyed as self-drinkers or with milk, sugar or lemon.

It is said that Ceylon teas are Sri Lanka’s gift to the world – go and get yours today!