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November 30, 2011
Then Echinacea (Echinacea angustufolia, E. purpurea, E. pallida) is just the right herbal infusion for you.
Echinacea is an immune-system booster and one of the most important and well-studied herbs of our times. Echinacea, taken at the onset of a cold/flu, can shorten its duration and reduce some of the unpleasant symptoms that go along with these winter ailments. This herb is very works very well by increasing T-cell activity in the body. Even though it is a potent medicine, it is absolutely safe for children and the elderly.
Most of the medicinal properties in Echinacea are water soluble and therefore make a wonderful infusion. Use leaves and flowers to make an infusion and the root to make a decoction. For an 8 oz cup of boiling water use 1 heaping teaspoon of herb and steep covered for at least 20 minutes. (it takes this long for the medicinal properties to be absorbed by the water)
Despite the common belief, that Echinacea is not a preventative or tonic herb because its effectiveness decreases when it is used continuously. It is best used in cycles. Take it for five days and then stop for two. Repeat this cycle until the infection is gone.
Here’s to a healthy winter season!
One
November 25, 2011
It’s the season again….the season of festivities, friends, good food, drinks and scrumptious desserts! Everything is in abundance and who can say no to butter-rich mashed potatoes or that second piece of pumpkin pie – a la mode, of course! I am sure the turkey wasn’t the only one stuffed at the Thanksgiving feast. To combat those gastric ailments that usually follow overeating at the holiday feast, try some of the following herbs that are known to deal with the mess that too much gravy and pie leave behind.
GINGER
Ginger is great as a digestive herb. One of its most well known uses is for nausea and for settling an upset stomach. Ginger is an aromatic and diffusive herb which means that it helps move along a stagnant digestion with symptoms of
bloating, gas and bad breath. It is also a powerful anti-microbial herb which fights pathogens in the digestive system as well, thereby preventing food poisoning. (one of the reasons why fresh ginger is served with Sushi!)
FENNEL
Fennel is a carminative herb which dispels gas and promotes digestion. I can tell you from experience it the herb that you will find an just about any German household. It is safe and therefore great for children and even colicky infants. The anti-spasmodic properties help with bloating and uncomfortable cramps due to gas. Like ginger, fennel is also anti-microbial.
DRIED ORANGE PEEL
Orange Peel has been used in Chinese medicine for thousands of years. According to the principles of TCM (Traditional Chinese Medicine), the orange peel is used to “transform” phlegm in
the Lungs or the Spleen and to drain dampness. From a western perspective, orange peel stimulates the digestive fire.
Herbalist Rosalee de la Foret suggest to use these three herbs as a tasty and tummy taming after dinner treat. the recipe is easy and you will get all ingredients at your grocery or spice store.
- 1 tablespoon minced candied ginger…
- 1 tablespoon dried orange peel powder
- 3 tablespoons fennel seeds
Mix it all together and serve it after your Thanksgiving Feast ! Alternatively, or in addition too, you can also serve Souvia’s Balance Tea as an after dinner digestive. With ingredients like ginger, fennel, cardamon and licorice, it will quickly bring relief to an upset tummy!
November 22, 2011
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Holidays
Gotcha Matcha
In the store
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Holidays
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 Happy Thanksgiving all…
- New Hours – Effective 1 November 2011 we will open at 9am andstay open later until 7pm Monday-Friday,no change to our Saturday hours 9am-5pm
- We will be open 9am-7pm this Friday with special sale prices. After shopping all night stop in to relax
- We will be open 12pm-5pm Sunday December 4th, 11th, and 18th
- Free gift wrap or free shipping on all purchases over $50
- New products – Tea Sac clips and Double Walled glass mugs keep your tea warm on cool fall mornings
- Lots of new teas and great gift ideas
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Gotcha Matcha
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 Matcha, the finely milled, emerald green tea powder, has been used in the traditional Japanese Tea Ceremony for centuries. In modern times, matcha has also been used to flavor and color foods such as soba noodles, green tea ice cream and a variety of Japanese sweets. In the west, matcha found its way into smoothies and lattes and is popular because of its rich taste and multitude of healthy nutrients.
How is it made?
While tea is produced in different countries throughout the world, matcha is unique to Japan. It is grown by local farmers using traditional methods from growing to milling. Matcha is made from shade-grown tea leaves used to make gyokuro. The preparation of matcha starts several weeks before the harvest, when the tea plants are covered with bamboo mats or tarp in order to reduce the exposure to sunlight, and thereby increasing the chlorophyll content in the plant. It is the high chlorophyll content that gives matcha its distinctly green color. After plucking , the leaves are laid out flat to dry. During the drying process the leaves will crumble somewhat and are known as tencha. Tencha is then de-veined, de-stemmed and stone milled into a fine, bright green matcha powder. Only ground tencha can be called matcha. Powdered green teas made from other varietals, like sencha, are known as konacha –literally meaning “powder tea”. The most famous matcha producing tea regions in Japan are Uji in Kyoto, Nishio in Aichi, Shizuoka and northern Kyushu.
read more in the blog
What is so good about matcha?
How do I make it?
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It’s the Season
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Where else can you sit and relax with a cup of tea while caring staff prepare gifts for you? Nowhere but Souvia of course.
We take the stress out of gift-buying by helping you create the personal, unique gifts.
We have tea samplers, starter sets, chocolates and more.
So, stop in or call – we will put together your gift and even ship it for you!
What could be easier!
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Thanks for Reading…
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Thanks for reading this month. We are wishing everyone a happy, relaxing Thanksgiving. We hope you’ll visit us in the store, at one of our partners or online soon. If you can’t get in, remember… we ship orders over $50 for free the same day and your tea will arrive quickly!
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November 21, 2011
 Matcha makes a smooth brew GOTCHA MATCHA….
Matcha, the finely milled, emerald green tea powder, has been used in the traditional Japanese Tea Ceremony for centuries. In modern times, matcha has also been used to flavor and color foods such as soba noodles, green tea ice cream and a variety of Japanese sweets. In the west, matcha found its way into smoothies and lattes and is popular because of its rich taste and multitude of healthy nutrients.
How is it made?
While tea is produced in different countries throughout the world, matcha is unique to Japan. It is grown by local farmers using traditional methods from growing to milling.
Matcha is made from shade-grown tea leaves used to make gyokuro. The preparation of matcha starts several weeks before the harvest, when the tea plants are covered with bamboo mats or tarp in order to reduce the exposure to sunlight and thereby increasing the chlorophyll content in the plant. It is the high cholorphyll content that gives matcha its distinctly green color. After plucking , the leaves are laid out flat to dry. During the drying process the leaves will crumble somewhat and are known as tencha. Tencha is then de-veined, destemmed and stone milled into a fine, bright green matcha powder. Only ground tencha can be called matcha, powered green teas made from other varietals, like sencha, are known as konacha –literally meaning “powder tea”.
The most famous matcha producing tea regions in Japan are Uji in Kyoto, Nishio in Aichi, Shizuoka and northern Kyushu.
What is so good about matcha?
Matcha is renowned for many health benefits. It is rich in nutrients, anti-oxidants, fiber, amino acids and chlorophyll. Drinking matcha exeeds the nutritional value of a regular cup of green tea since the whole leaf is consumed, and not just the tea-infused water. In 2003, researchers from the University of Colorado found that the concentration of the antioxidant ECGC is up to 137 times greater than the amount of EGCG in other commercially available green teas.
On the other hand, it is not only the nutritional value that is increased, the caffeine content is also higher than in a regular cup of green tea, making matcha a stimulating beverage that will get you going in the morning.
Matcha, like all shade grown teas contains the amino acid “L-teanine”. Besides giving the tea a sweeter taste, L-theanine also has a relaxing effect on the nervous system which seems to complement the stimulating effects of the caffeine, offering a sustained alertness without the jitters over time
How do I make it?
Use 1 tsp of matcha for each 8oz of water. Traditionally, the matcha is placed in a bowl and hot water added. It is important to make sure that the water is not too hot; 175 F is just about the right temperature. Using a traditional bamboo whisk (chashaku), whisk the matcha until it all lumps are dissolved and a frothy foam starts to build on the surface. A metal whisk will do it in a pinch, but may not produce as mixture as fine and smooth as with the chashaku. Since matcha can have a slight bitterness, it is typically served with a Japanese sweet.
Instead of the traditional preparation, matcha can be added to any smoothie for a little kick, whisked into hot milk for a delicious latte or added to a milk shake and yogurt.
Try this great GREEN TEA LATTE recipe that will have you wanting more or visit us at Souvia for a matcha sample.
Ingredients:
- 1 teaspoon of matcha powder
- 1-2 cups of hot milk (can be substituted with soy, rice , almond milk)
- ½ tsp cinnamon, chocolate flakes
November 18, 2011
Whether it is cranberry syrup over pancakes, cranberry sauce with that holiday dinner or cranberry muffins for a festive breakfast, don’t miss out on the many ways you can include this tasty and extremely healthy in your holiday menu.
Why not serve our chilled cranberry peach iced tea on turkey day! A smooth black tea, that bursts with flavors of sweet ripe peaches, paired with the enticing tartness of cranberries. It is a combination that is not only refreshing, but is a great complement to your Thanksgiving dinner.
Cranberry Peach is our “TEA OF THE MONTH” – come in and get it while supply lasts!
November 15, 2011
Bruce Richardson, proprietor of Elmwood Tea and the author of many tea books, visited the valley and explored the way we do tea here in the Southwest.
Souvia received a nice write up that I wanted to share with all of our tea loving customers:
“Dry-tea shops are popping up across America, and one of the best is in a strip mall on the outskirts of Phoenix. Souvia’s owner, Kerstin Wingert is a true tea disciple! She and her husband, Bret, honed their tea-drinking skills while living as expatriates in Japan and turned their passion into a profession when they launched Souvia in 2004. The unique name loosely translates to “way of the soul”.
Their concept is much like that of a wine store in which customer interaction is essential. The Wingerts demystify exotic teas, teach how to brew each tea, and match teas to special occasions or lifestyles. Lifelong students of tea, they became certified tea specialists through the Specialty Tea Institute. They are eager to share that knowledge, and both are often featured in magazines and on local television programs touting tea’s attributes.
Souvia’s selection of more than 150 loose teas comes from all over the world. The store also features a tea-sampling are, gift ware, and a few tables and chairs for customers to try tea before they buy. A steady stream of devoted patrons flows through the door throughout the day, an indication that the Wingert’s passion is catching on in Phoenix.
Tea Time magazine is a great resource for all of you who are interested in afternoon tea. It offers ideas for decorative table settings and yummy recipes! Get your edition at www.teatime.com or at Souvia!
November 11, 2011
In its 7th, year, Local First Arizona is celebrating locally owned businesses with free food, live music and lots of merchants showing their goods and services. Of course, you will find your Souvia Tea there as well. Come visit our booth and sample some of the new holiday flavors: Sugar Plum Fairy, Harvest Moon and Sonoran Winter!
It will be an all day family friendly fun for all ages.
SATRUDAY, NOVEMBER 12TH
10AM -4PM
AT DUCK AND DECANTER
1661 E CAMELBACK RD
http://www.localfirstaz.com/index.php
SEE YOU THERE!
November 4, 2011
Of course our loyal customers have known this for a long time, but Phoenix magazine made it official in its November issue, in which it features Souvia as the best place in town to get tea and to learn about tea.
Thank you to all of our fans who voted for us!
In order to live up to our reputation, we just added 10 new holiday teas to our menu. So come in and sample a nice cup of Hazelnut or write your Christmas list over a pot of Pumpkin Pie!
November 1, 2011
…well not necessarily if we are talking about the white fluffy candy that is the main ingredient in campfire s’mores.
The real marshmallow (Althaea officinalis) is a tall perennial covered with large pink flowers that bloom in late summer. While the leaves and flowers can be used for tea, it is the root that is most often used medicinally.
- Marshmallow is what is called a “mucilaginous” herb, meaning that it coats and protects mucous membranes in the body. It reduces inflammation and is often used to counter excess stomach acid and to treat many intestinal problems including colitis, diverticulitis, and irritable bowel syndrome.
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Since Marshmallow binds toxins, it is a great cleansing herb.
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Marsh mallow’s demulcent qualities also bring relief to dry coughs, bronchial asthma and bronchial congestion and should not be missing in your medicine cabinet during the cold and flu season
In order to preapre a medicinal cup of marshmallow, use 1 oz of dried herb in 1 pint of water. Bring the water to a boil, reduce heat, cover and simmer for 20 minutes. Strain the mixture and drink 1-3 c ups daily.
Marshmallow can interfere with the absorbtion of other medications and should therefore be taken separately.
Now if you are still wondering what this herb has to do with the white sugary candy we have come to know as marshmallows, let me take you back to the pioneer days! In the old days, people would take marshmallow root, peel it and cook it with honey or sugar. They formed the sticky concoction into soft balls and gave them to their children to suck on to soothe a sore throat!
Give this wonderful herb a try some time!
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