Brisk weather is sweeping in at an accelerated rate as the long summer days become shorter and shorter. While a Michigan-native, living in San Diego for three years has made it ever more difficult to say goodbye to our already too short summers. However, there is one main thing I love about cooler temperatures and that is TEA!
I’m a hot beverage girl. However, tea usually slips to the wayside for me during warmer weather months but a hot cup of tea with local raw honey in the cooler months is my favorite remedy.
For this post I partnered with Courtney, resident blogger here at J’adore and Founder of Spoonful of Ink to share her expertise on turning garden herbs into the most delicious and restorative cup of herbal tea!
I’ve always loved tea - it’s been a ritual, sharing a cup of tea at the end of the day, for me and my family that goes back as long as I can remember. A mug of tea and pirouline cookies. But as I’ve learned more about beverages in my full-time career as a food and beverage manager, I started diving into literature about gardening, teas, and a general health conscious conversation with the surrounding hospitality community. This summer we expanded our garden and I spent a lot of time learning from Detroit’s farmers. Once I started learning the history, mythology, and proven health benefits of the herbs, flowers, and what I thought were weeds that were all available in my backyard (for free!) I began experimenting with their combined flavor profiles.
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