While some of my readers may live in areas of the country that do not usher in the autumnal season in an explosion of colorful foliage, the change from summer into fall is still a much-anticipated time of year. The cooler weather has us reaching for more comfortable clothes and flannel blankets. Best of all, it inspires an increased number of kettles to begin brewing warm pots of tea. Yes, fall has always been my favorite season for those two reasons.
So today, while sipping on a cup of Darjeeling, looking out my window on this brisk October morning, I took in the artistic palette of reds, greens and golds and thought about how they might inspire my own fall tradition of turning over new leaves – and by that I mean trying some new teas.
So here are a few Reds, Greens and Golds that may end up falling into your cup.
Rooibos, known as Red Tea, is a caffeine-free herbal alternative with lots of minerals and anti-oxidants, which brews up a beautiful red hue in your teacup. The natural sweetness to the taste lends itself well to blending with fruitier elements, such as Sunshine Lemon Rooibos or Strawberry Tingle or warmer dessert-like flavors like Godiva Roche or Bourbon St. Vanilla Rooibos.
Touted for its many health-giving benefits, yet infinite in varieties, there’s always something new to try with green tea. Consider turning over a new green leaf of tea by trying something different. If you’re used to drinking jasmine green try a genmaicha. Perhaps this is the season you buy a bowl and whisk and the brightly hued powered leaf of Japanese matcha.
Gold tea? Is there such thing as golden tea? Actually, the name is used quite popularly with the English imported teas, which tend to be hearty Assams and Breakfast blends. So if gold is your color, try any of these from Yorkshire, Barry’s, or Bewley’s.
It’s a wonderful thing to “fall” in love with tea!
Madam Potts’ blog, Mad Blog of Tea!
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