In a balanced tea blend, the herbs will work together in synchronicity. You can drive their harmony by playing off-flavors and \u201ctemperatures.\u201d Imagine taking a cucumber and a jalapeno out of the refrigerator and taking a bite. Even though they\u2019re both the same actual temperature, one feels<\/em> hot in your mouth, and one feels<\/em> cold, right? <\/p>\n\n\n\n Herbs work the same way, so you can use this to create a warming blend, a neutral blend, or a cooling blend.<\/p>\n\n\n\n From my years of experience, I like to follow the one-of-each method: I use one kind of root, leaf, flower, fruit, and seed. This helps give the tea a well-rounded full-body effect.<\/p>\n\n\n\n First, you\u2019ll pick a flavorful, aromatic base like chamomile, rooibos, fennel seed, or mint and find flavors from the other categories to complement it. These will give you a strong base flavor to work off, and you can target the notes you want to highlight with the other herbs.<\/p>\n\n\n\n Here\u2019s a breakdown of each category: <\/p>\n\n\n\n Other than being highly nutritious, roots bear a \u201cgrounding effect.\u201d Most are pretty neutral in flavor but add a rich depth.<\/p>\n\n\n\n Warm<\/em><\/strong> Neutral<\/em><\/strong> Cooling<\/em><\/strong> With any root, a powder form is best. Otherwise, you will need to simmer it for 20-30 minutes.<\/p>\n\n\n\n On a cellular<\/a> and chemical<\/a> level, leaves share a lot of resemblances with human blood and cells, which might explain why their effects move to the extremities so effectively\u2014these range from somewhat bland to potently aromatic.<\/p>\n\n\n\n Warm<\/em><\/strong> Neutral<\/em><\/strong> Cooling<\/em><\/strong> Most flowers go to the head. Think of that cerebral burst you get when you take a big whiff of a fresh bouquet \u2013 that\u2019s what a bold, aromatic flower will do in a tea blend. These are usually the most flavorful and aromatic, so they\u2019ll often be a base for your blend you\u2019ll play the other flavors off.<\/p>\n\n\n\n Warming<\/em><\/strong> Neutral<\/em><\/strong> Cooling<\/em><\/strong> Many fruits are potent antioxidants, a word everybody loves to hear. Whether your customer is trying to drown their sorrows in a cup of tea or wants a long and healthy life, fruits have it covered, as indicated by their tendency to be astringent, sour, and tart. <\/p>\n\n\n\n Warming<\/em><\/strong> Neutral<\/em><\/strong> Cooling<\/em><\/strong> I almost always use dried or powdered fruit, but you can use fresh slices \u2013 perhaps even dress up the tea like a snazzy cocktail! Powders tend to be more concentrated and infuse more readily. Dried fruits require longer to extract, and fresh fruits vary in intensity in a tea blend. The juicier the fruit, the stronger its flavor when fresh.<\/p>\n\n\n\n Seeds, like roots, are rich in nutrients. In one tiny seed, there is enough nutrition to sustain a newborn plant for the first few days of its life.<\/p>\n\n\n\n Warming<\/em><\/strong> Neutral<\/em><\/strong> Cooling<\/em><\/strong> For an idea of a complete blend, here\u2019s my recipe for The Tea That Everybody Needs<\/strong>. It is neutral, balanced, and nutritious, plus I\u2019ve never had a complaint!<\/p>\n\n\n\n Two parts chamomile (base) – floral, neutral, and aromatic To brew, steep it by the bag or in a dedicated press, as coffee will taint the flavor. One \u201cpart\u201d is a teaspoon for one bag, but you can also use this recipe to create a bulk batch of tea.<\/p>\n\n\n\n Once you decide on a flavor combination, ordering materials in bulk is easy. Most purveyors sell tea ingredients for a few dollars an ounce. The number of servings you can get per ounce will vary depending on how heavy the herb is, but leaves and flowers are generally cheaper than seeds, fruit, or roots. For example, you can buy a pound of organic chamomile for around $20-$25. <\/p>\n\n\n\n If there are cautions about an herb, most suppliers will forewarn you. I always caution about St. John\u2019s Wort and echinacea, which only experienced herbalists should use. There are others, but they usually aren\u2019t tasty, and a reputable herb supplier will caution you away from troublesome ingredients.<\/p>\n\n\n\n My favorite bulk suppliers are Mountain Rose Herbs<\/a> (which also sells strainers, presses, dispensers, etc.) and RiseUp Remedies<\/a>. Sometimes you can even find health food stores that sell loose herbs so you can experiment before committing to a big order.<\/p>\n\n\n\n It can be challenging to distinguish your niche or find new and exciting ways to build customer loyalty in a saturated market. Experimenting with herbal blends and new tea preparations is a creative and low-risk way to refresh your menu and introduce something delicious and enticing that feels entirely fresh to customers. However you go about it, it is so worth it, and your customers will thank you!<\/p>\n\n\n\n Cover photo by Lisa Hobbs<\/a> on Unsplash<\/a><\/em><\/p>\n[\/et_pb_text][\/et_pb_column]\n\t\t\t[\/et_pb_row]\n\t\t[\/et_pb_section]","protected":false},"excerpt":{"rendered":" It\u2019s easier than ever to create a DIY tea experience that distinguishes your caf\u00e9 and provides a unique menu offering for customers. <\/p>\n","protected":false},"author":1673,"featured_media":30953,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"","last_modified_date":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}},"beyondwords_generate_audio":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_player_style":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[14250,29],"tags":[],"jetpack_publicize_connections":[],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/freshcup.com\/wp-content\/uploads\/2022\/05\/irene-ivantsova-ho7lcxMHoZY-unsplash-1024x761.jpg\")
Roots<\/strong><\/h3>\n\n\n\n
ginger<\/strong> \u2013 umami but zingy
turmeric<\/strong> \u2013 lightly spicy and brightly colored
ashwagandha<\/strong> \u2013 pretty bitter but easily blends into vanillas, sweet notes, and spices<\/p>\n\n\n\n
dandelion root<\/strong> \u2013 used as a coffee substitute for its bitterness and energizing qualities
licorice root<\/strong> \u2013 warming or cooling depending on the blend \u2013 robust, so a pinch should do
peony root<\/strong> \u2013 earthy but sweet<\/p>\n\n\n\n
marshmallow root<\/strong> \u2013 mild and versatile, adds a little viscosity
burdock root<\/strong> \u2013 gentle earthy flavor<\/p>\n\n\n\nLeaves<\/strong><\/h3>\n\n\n\n
rosemary<\/strong> \u2013 herbaceous but floral, blends well with berries
thyme<\/strong> \u2013 herbaceous, particularly compatible with lavender
basil\/tulsi<\/strong> \u2013 many varieties, all delicious<\/p>\n\n\n\n
mints<\/strong> – warming or cooling depending on the blend
lemon balm<\/strong> \u2013 calming citrus flavor
stinging nettle<\/strong> \u2013 best if first extracted hot, then left to steep overnight at room temperature to pronounce its earthy flavor (very versatile)<\/p>\n\n\n\n
rooibos<\/strong> \u2013 vanilla-like and sweet; rooibos is the color of a shiraz, and it\u2019ll turn the tea a red color
eucalyptus<\/strong> \u2013 bursting coolness with a refreshing, mint-like kick<\/p>\n\n\n\nFlowers<\/strong><\/h3>\n\n\n\n
![\"\"](\"https:\/\/freshcup.com\/wp-content\/uploads\/2022\/05\/louis-hansel-wbIrp4c_8Qw-unsplash-1024x683.jpg\")
lavender<\/strong> \u2013 aromatic and heavily floral with a hint of sour<\/p>\n\n\n\n
chamomile<\/strong> \u2013 profoundly flavorful and aromatic
yarrow<\/strong> \u2013 subtly sweet and light
calendula<\/strong> \u2013 lightly sweet and silky smooth <\/p>\n\n\n\n
rose<\/strong> \u2013 more astringent floral flavor, but with a nutty undertone
hibiscus <\/strong>\u2013 astringent and sour, does well in a citrusy iced tea
jasmine<\/strong> \u2013 very floral and alluring<\/p>\n\n\n\nFruits<\/strong><\/h3>\n\n\n\n
pineapple<\/strong> \u2013 gives a depth of flavor without overpowering the blend with sour or tartness
mango<\/strong> \u2013 dried mangoes have a beautiful orange color and citrusy sweetness
raisins\/currants<\/strong> \u2013 sweet and familiar flavor<\/p>\n\n\n\n
goji berry<\/strong> \u2013 tangy and succulent
papaya<\/strong> \u2013 the epitome of tropical flavor
fig<\/strong> \u2013 sweet and heavenly<\/p>\n\n\n\n
citrus<\/strong> \u2013 lemons, oranges, etc. – usually zest or powdered peel
apple<\/strong> \u2013 either the peel or dehydrated bits, complemented in warming blends that counter the tartness<\/p>\n\n\n\nSeeds<\/strong><\/h3>\n\n\n\n
nutmeg<\/strong> \u2013 used in pumpkin and apple pie spice, it\u2019s got familiar spunk
black pepper<\/strong> \u2013 spicy but common in warming blends like chai
fenugreek<\/strong> \u2013 hit or miss with people\u2019s pallets as it\u2019s a little musky, but I do like it with a rooibos base<\/p>\n\n\n\n
fennel seed<\/strong> \u2013 very similar to anise or licorice root but lighter and more aromatic
nettle seed<\/strong> \u2013 super nutrient-rich, making it subtly earthy<\/p>\n\n\n\n
coriander<\/strong> \u2013 the seed of cilantro, it\u2019s got a mild citric note without overt cilantro flavor
black walnut<\/strong> \u2013 mildly sweet nuttiness I love in rich tea and even coffee<\/p>\n\n\n\nWhat Else Is There To Know?<\/strong><\/h3>\n\n\n\n
One part lemon balm – citrusy, neutral, and aromatic but light
One part fennel seed – sweet but earthy, neutral, and refreshing
Pinch of lemon zest – the sour note brings the cooling in
Pinch of ginger – counters the citrus notes well with the umami and warming kick<\/em><\/p>\n\n\n\n
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