Gymnema

Another great review by Jason Walker of Walker Tea Review.

Pollen is relentless and unapologetic. The constant itching, sneezing, watering eyes and runny nose is not exactly how we envision celebrating the start of spring (or fall), but it’s often a reality, thanks to seasonal allergies.

In celebration of Hot Tea Month and to help combat the dark and chilly days of winter, we asked our Tea Sommelier, Alicja, for her top five winter warmers from the Shanti Collection

Gone are the days of Alice and Wonderland with magical white bunnies and tea in a fantasy worlds, but that doesn't mean we can't have a little fun with tea and good company.

The bright, vibrant hibiscus blossom is recognized in many parts of the world as much for its gorgeous petal displays and cultural significance as for the splendidly sweet and tangy taste of the herbal tea it produces. In Hawaii, for instance, a woman who wears the hibiscus flower behind her left ear is indicating that she would like to take a lover, while one who wears it behind her right has already been claimed. One who wears it behind both, however, may present a bit of a quandary to the potential man, or else a laid-back dream come true: she already has one lover, but wouldn’t mind another.

It doesn’t get any sweeter (or more Canadian) than maple season! Every year from February-April, farmers in eastern Canada extract the sugary sap from trees to produce maple syrup. According to Agriculture and Agri-Food Canada, Canada produces 85% of the world’s maple syrup!

On a meditative fall morning, there is nothing better than to haul out a big bag of pears, fresh-picked from the backyard or the overly prolific tree down the street, and wash, peel, core and chop them for an entire vat of pear sauce. Or, sometimes even more gratifying, to press them into cider or turn them into a delicious pie or crumble. If you’re the type of person who delights in this sometimes humble fruit, then our organic Fujian Pear tea is sure to be a hit.

What is hibiscus, what does it taste like, why is it so good for you and what is the best way to prepare it?