In my part of the world, snow is gently falling. The ground is covered in a light dusting of powdered sugar snow. Even as I'm enjoying this rare sight, I'm planning for spring and what herbs I'll be growing to create my own blend of tisanes. One of my goals this year is to give you more tips on incorporating tea into you spiritual and self care practice with videos that give you the feeling of sitting with me, enjoying a cup of tea and chatting. And so I present Tea Date Tuesday.
Throughout December I'm Kickin' it Old Skool with Jamie Ridler, Sharon Ridler and a wonderful group of creatives! We're having loads of fun remembering when blogging was just that...fun! Join us any time!
Taking a look back to the beginning of this blog today. I've been blogging here since 2011. I remember what a huge step out setting up this website and blog felt. I had opened my livejournal up for comments when I started participating in Jamie's Wishcasting Wednesday in September of 2010 and this space felt as though I was walking down the street naked! As I re-read this first post I can see how cautious I was trying to be by just writing observations of what was happening around me and a bit of Tea Priestess knowledge. I remember this as a time of discovering my identity after my mom's passing and my adjustment to being the matriarch of memories for my family of origin. I didn't share that part as much at first and I remember comparing my blog harshly to some of my favorites who had been blogging more publicly.
Tea Time with Dionne
Spring day temperatures with utterly scrumptious warmth are coaxing people out of their homes to go for leisurely strolls absorbing the joy of being outdoors. Of course with the warmth, I've started turning my garden soil in my mind and trying to decide what herbs for tea I'd like to grow this year. Tisane is an infusion made from any herbs that do no specifically carry the camellia sinensis or 'tea' plant in it. Around this Tea Priestess' household one tisane that is always grown is least 2 (though often many more) kinds of mint. Mint is part of the Lamiaceae family of herbs which includes other culinary favorites as basil, rosemary, sage, savory, marjoram, oregano, thyme, lavender, and perilla. Associated with the Greek God Pluto (aka Hades), mint is said to have such healing properties as to ease problems like nausea, diarrhea, vomiting, headaches, stomach upset and baby colic (I have personally used mint for these problems and have had great success...your mileage may vary)
I have found peppermint (mentha piperita) and lemon balm (melissa officinalis) to be easy to grow and particularly lovely to snap off a few leaves of each, throw them into a cup and brew a stomach soothing draft of lemon mint tea or to add them to a salad or fresh fruit as a surprise burst of flavor. These sisters do particularly well in pots so even if you live in an apartment you could grow either of these in a window box garden. If you have the luxury of planting outdoors, I would highly advise potting mint as it tends to be an invasive ground cover when planted directly into Mama Gaia. Check out your favorite garden store or farmer's market as you may be blessed with other flavors of mint including orange, pineapple, apple and chocolate!! As things start to warm up in my part of the world, be sure to check my photo stream as I will post pictures of my herb garden as it grows.
Looking at this post again today I feel such compassion for 2011 me trying so hard to find her way. And I can see how much I've grown in my confidence of sharing myself and my gifts online. It also makes me very happy to note that though much has changed since I started this space (the name of my site was originally sacred space tea dates!) there is one thing that remains the same. I am a Tea Priestess offering the wisdom, comfort and connection to the elements and the divine feminine through the magic of tea. It's not just a lofty title...it's part of who I am and who I was born to be.
As a tea priestess, one of the things people always
ask me about is if I only drink tea. Heck no! I'm totally
obsessed with tea and I'm always looking for more ways
to get it into my life! Here are my current top 3 favorites:
Tea Infused Syrup
Make a tea syrup to sweeten your tea, make your own tea lattes, flavor lemonade or any
other hot or cold beverage you’d like! Hey! how about drizzling it over pancakes or fruit?
4 tsp of loose or 4 tea bags (your favorite)
1 cup sugar
1 cup of water
In a pan bring water to boil. Remove from heat and add tea allow to steep
4-5 minutes (if I’m using loose tea I just put the leaves in the water then strain
them out after brewing). Return tea to stove adding sugar stirring until completely
dissolved. Allow to cool and store in the fridge in an air tight container.
P.S. It will last in there for about 6 months. Stir in 1 oz. of vodka as it cools if you want it to
last longer than that
Tea Infused Eggs
Also called Marbled Eggs, my daughter told me while visiting Japan she often saw these little beauties being sold in their convenience stores. I tried them and am pleased to report they are super delicious and are currently taking up residence on my personal tea party plates:
3/4- 1 Tablespoon of black tea or 2 black tea bags
1-2 tsp Salt or Soy
Hard-boil eggs then run them under cold water until you can easily handle them.
Gently crap the egg shells making sure to keep the shell on the egg! The more you
crack them the more intricate the finished marble design will be. In a large pan add
eggs in a single layer with enough water to cover them, black tea, and salt or soy sauce.
Bring water to simmer. Remove from heat, cover, and allow eggs to steep for 1 hour or
longer for more colored eggs. When cool, drain and remove the shells or leave shells on,
wrap in plastic wrap and store in fridge until ready to serve!
P.S. Try different herbal tea blends for different colors!
P.P.S. You can use tea as a natural Easter egg dye!
Just add 1 tsp of vinegar to a cup of hot tea.
Japanese green tea rice ('ocha' means 'tea' in Japanese) is commonly served at the very
end of an elaborate Japanese full course meal. It's also favored as a midnight snack, a
hangover cure, or just when you want something hot and filling. I use it as a way
to eat up leftover hanging out in the fridge rice. If you have a green tea that tastes too strong
for you to drink, it will be perfect for this! Another awesome thing? You get the antioxidents
of the tea! Another awesome thing? Though more Japanese ingredients will make this more
authentic, I've found this is a totally forgiving recipe so you can use just about any you like!
1/2-1 cup rice per person
1-1/2 cups of green tea per person
**Any non flavored green tea will do but I recommend genmai-cha
which has toasted brown rice with a 'popcorn' like taste
or go traditional with ho-ji cha a roasted green tea**
Various veggies, tofu, and or meats
Soy sauce to taste
Place warm (or reheated) rice in a bowl, add a cup or two of hot green tea,
top with other warmed ingredients, add a splash of soy sauce and serve!
There you have it 3 of my favorite ways to use tea other than just drinking it!
I hope this has inspired you to think outside the tea pot and try using tea for other things!
Your turn! Do you use tea other than drinking it?
This morning as I lay in my warm cozy bed with the covers pulled up to my neck
I listened. Rain. Again. Now with temperatures in the low 60s. Can you say brrr?!
Fridays are normally the days I go to one of
was enough to
I see myself in the place where everybody knows my name, being greeted by my favorite
Friday person ordering my usual; a
I'm Dionne, a Natural Rhythms Creation Coach and Elemental Forces of Creation Oracle Reader. I teach people how to tune into to the power of the elements and rhythms of nature to design a life they love