Tea Drinkers Leaving Their Mark
Tea is one of the oldest drinks in the world. After coffee, it’s the second-favorite hot beverage, what can compare to a fresh brew? The origins of this brew lie so far back in the past that nobody can pin an exact date on it. Even by the time tea was introduced to the Western World, there were already countless ways to enjoy it.
Traditional brews will always stay popular, but some newcomers are entering this category and rapidly gaining followers: Japanese Matcha, Sencha, Bancha, Genmaicha and Sakuraya. This is surprising, considering that not everyone enjoys these bold and sometimes bitter tastes at first sip. Many people need time to discover the layers of flavor and complexity in Japanese tea, as well as the hint of sweetness that remains after drinking.
Especially Matcha, which was once only known to Japanese expats and western connoisseurs, has found its way into the mugs of many American, but even more in hearty and sweet dishes. Supermarkets are expanding their offer of Matcha-related products and consumers are taking notice.
Many of our present-day food and drink starts as a health hype. However, tea has always been considered healthy anyway, and the same applies to spices. This allows us to join both into combinations which are not just interesting for your palate but useful for the body as well.
Knowing that tea contains theine which has a mildly stimulating effect, similar to caffeine, consider the beneficial consequences of turmeric tea, cinnamon tea, cardamom tea and many more. Putting spices for mulled wine together with a spoonful of brew into your cup is bound to make you feel good inside.
Everything’s coming up roses
Adding botanicals notes such as rose and lavender is another increasing trend. Flowers such as lilies, honeysuckle, carnations, or marigold combine well with green, black, or white tea. They’re a joy to savor, and to behold too since they’re usually served in a glass container.
Some will scowl at the idea of just a splash of milk to mellow out and smooth the bitter flavor. Others prefer the subtlety of hot milk with only a whiff of brew. Of tastes and colors there was never anything to be disputed. Nowadays many tea drinkers revert to alternative milk made of coconut, hazelnut, or hemp. Again, health may play a role in this choice, but it’s also being done for the sake of taste. Consider a hot cuppa with almond milk, vanilla, cinnamon and ground cloves, hot or cooled over ice!