I LOVE THEIR SELECTION @fradiger ! I’m so excited someone else knows about NM Tea Co! They’re local-ish to me and I have four large bags currently sitting in rotation. Sadly they all react with my current medication so I have to wait and see what the specialist tells me, but I love their stuff! Their chamomile blend is great and they have my all time favorite blend, Siberian Forest. I use it as a base for what I’ve dubbed “Siberian Fog”. It’s a London Fog but sub in Siberian Forest for the Earl Grey and add a teensy pinch of their masala spice mix. It’s my go to in the winter. That and the Maple Oolong.
1 Like
PGTips
2 Likes
I only like the ice tea powder that is mostly sugar.
1 Like
Thank you for letting me know, I wish I had access to good assam tea, because I don’t know what’s considered good quality at the moment.
1 Like
Have fun with it! There is no “wrong way”
I am a tea purist and I practice Gongfu brewing. I steer away from anything that has an added flavor that isnt from the Camellia sinensis plant. I have sent several friends on crash courses, and I am the curator of tea collections for my buddies.
My suggestions are to get the quintessential teas so you can start with spectrum of whats out there. From there you can branch out into specifics that you find interesting.
Start by getting a gaiwan. This is your brewing vessel. They can be found very cheap.
I suggest the following as they are readily available, modestly priced and are forgiving with brewing techniques.
Teas to start with:
-Dragon well (Longjing) This is the staple of chinese tea and the most common.
-Oriental beauty (Dongfang Meiren) very relatable to the western palate. earl grey with no bergamot.
-Big Red Robe (Da Hong Pao)This is one of the most popular “rock teas” A category all its own.
-Sencha-This is to Japan what dragon well is to China. The daily drinker for Japan
-White Peony ( Bai Mu Dan) This is a classic white tea, with a more full flavor than its pricey cousins.
-Finally, some sort of a high mountain Taiwanese oolong. (Gaoshan) This is the category that I am most passionate about. Begin with Alishan as it is easy to find and gives a good idea of what these teas offer. Dont get any that say “Jin Xuan” as they are sometimes doped. The word “Da Yu Ling” is just a straight up lie. be wary of vendors that even use the term.
4 Likes
I’ve been making Birch Bark tea for several years as a tasty and medicinal treat for my wife who loves tea. It’s not too difficult and if you have access to a Birch tree you should give it a try. The best time to harvest is spring when the flowers are are on it. I usually trim about 2 feet from the tips of the branches. New growth contains the most vitamin C and the bark contains the strongest medicinal properties. Because you’re using some wood you’ll need to actually simmer it for about 30 minutes. Get it boiling first then turn it back. You’ll be rewarded with a somewhat spearminty sort of flavor with very earthy tones. Too much wood can become bitter so each person would need to figure out their own preference of wood to leaf and flower ratio. I tend to put about one of those 2 foot sections; if multi branched, maybe 2 into a 3 qt pot. This will mix well with other teas too. I like to blend many things into teas, especially since the plant world offers so many options that taste good and have natural medicinal properties. The Birch is good for anti inflammatory and soothing aches as well as being one of natures strongest blood cleansers.
Now for the chamomile…….🤣
Seriously though. Grow your own, pick fresh flowers and make tea from that. You’ll enjoy the most amazing flavor ever, also coupled with some of that “green” flavor that disappears from all dried teas. You’ll never look at chamomile the same again. 
3 Likes
This is an exceptional source of information and recipes from things you can find growing wild most anywhere on the planet.
1 Like
I’ve always wanted to make something I’d call my “Tisane Garden” which would of been made up of a bunch of edible flowers like chamomile, buzz buttons, spearmint, marigolds, pea flowers. basically anything that could be added to tea to change the flavor.
Unfortunately the summers are super hot here in Dallas sometimes, and a lot of my favorite flowers died, but one day I’ll be able to do it if I can ever get a place with a large backyard in a place with better climate.
P.s. thank you for the book recomendation, I’d totally be down to read it!
1 Like
What’s funny is that your idea has been the norm all down through history until the food industry was born. This was exactly where people got their medicine from. And I think if you have interest in that type of garden, the book I linked is an incredible resource. As it will tell you not only what’s useful, but what its properties are as well as many, many tips for growing. Soil types, planting depth, placement, what grows good where, and on and on. Glad to have made it known to you. I got mine from Amazon after checking it out at the library. About $25. Not bad. You’d be so amazed how many things we call weeds are quite good for you to drink. Enjoy.
2 Likes
You saw the cover, but here’s the other angle to stir your imagination as to what wonders lie within…
3 Likes
Hot damn that’s a lot of information!
Loving how this has expanded to knowledgable talk about tisane (a purist is obligated to call it that 
) its a realm i have almost no knowledge of. Gotta admit, its pretty interesting!
3 Likes
That’s the word I was looking for! I was trying to think of it, but just ended up saying tea garden.
2 Likes
Imma be totally honest, i dont know too much about good quality either, i just know that loose leaf tastes better than teabags for me lol
1 Like
Thank you!!!
Really? That would be awesome!
1 Like
yup, just send me a dm, and I can have it sent out whenever!
1 Like