Where I’ve come from and where I am and what it means to you

For many many years of my life I have been cultivating an inner listening and learning to allow my life to be guided by Nature

Before Traveling Tea, I spent many years studying metaphysics and learning various healing modalities including studying Plant Spirit Medicine with Eliot Cowan, and Journey method with Brandon Bays. All of this helped me to get a strong sense of “listening” to my own inner guidance – which many times seems at odds with what makes sense to my rational mind. I thought I was going to make a career in the metaphysical or healing realm but that path never fell into place. In 2008/2009 the idea and opportunity did fall into place to start Traveling Tea – which I saw as a way of serving my community via the plant spirits of Tea.

It is this sense of service to something larger than myself that kept me putting one step in front of the other as it took a Very long time to make any profit, and why I never “quit the day job”. That is why we don’t “look like” traditional businesses that are open 5-7 days a week; and yet, it also allows us to weather changes, and stay open when so many businesses around us are closing.

In 2008 as I was considering the possibility of where and how to start a tea business, making high quality teas readily available to the St Louis market, the idea of starting at the Tower Grove Farmers Market (TGFM) was the “click” that set everything into motion – the name and the logo both popped into my mind with that sense of commitment. From 2009-2019 that was a fixture of my life – and it introduced Traveling Tea to you. It allowed TT to get established and open a brick and mortar store in Maplewood in 2013 and meet and serve more of you.

In November 2021 when it came time to consider participation in the 2022 TFGM season, my inner sense said “No”. It didn’t make conscious sense as we know many of you miss our presence there – and I do so much enjoy serving you Good tea – but then several months later both my employees made career and life decisions that meant I needed to hire all new staff, and I did not have the framework of support that I needed to keep up with all the extra work of attending Market. This, combined with grief and life changes of losing my sister, made me realize that my inner sense knew what was going on better than my mind did.

I got a ‘NO’ re: participation again for the 2023 TGFM season, and this year I find myself supporting a dear friend as she is aging and losing control of her faculties and needs assistance with the details of everyday living. Time I would have spent on Market related tasks can be used to support her.

My point in sharing this with you is 1) to help you to understand why I cannot be at the Market – and I do miss serving you there; and 2) to give you an insight from my experience about how life can work if you develop a method for connecting with your own sense of Knowing

The answers and guidance are there – IF you ask the right questions. A basic tenet of my life is learning to ask the right questions, and pay attention to the answers I am getting. I remember advice that Eliot Cowan gave regarding the best way to follow what seems to be inner guidance (paraphrased, and he was talking about methods of spiritual healing, but I have found it applies to life too): “start taking steps in that direction and see what happens; if it is really guidance you will see results. If not, then it was probably just your own mind”

2023 thus far has been about adding more teas and items for your enjoyment; and we are excited about the return of the Scottish Games, at Schroeder Park in Manchester this year, Saturday 5/6/2023.

Even though I have not been doing much in the way of emails or texts (or even keeping up these pages) we are still working to serve you.

It is my dearest wish that our teas and our time can be a support for you. Thank you for honoring us with your trust.

With the Spirit of Tea – Kateri

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Earth Month – Earth Day

IN celebration of Earth month and Earth day festivities coming this weekend we are pleased to announce the Return of our “Fill YOUR containers” program* as well as $1 off drinks when you bring YOUR Own cup.

(Image for example, not representative of expectations)

Our text followers will be getting an additional 10% off coupon popping up on their phones this week. If you want to sign up to receive texts and get special coupons available only there: text JOIN to (833) 249-3826

*Note: Brown bags will still be available for online pickup, delivery, and shipping orders (as well as those last minute “oh, can I get this tea too!” moments.

Recipe for a quick and easy gift

using matcha and/or hojicha powder

Matcha/Hojicha Chocolate Covered Caramelized Almonds

image and recipe courtesy of Sugimoto Tea Company

Ingredients

  • 3/4 cup (100g) whole almonds (raw or roasted) or nuts or seeds of choice*
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons (10g) water
  • 1 teaspoon (5g) butter
  • 2 oz white chocolate
  • 1-1/2 teaspoons (8g) matcha or hojicha powder

Instructions

Step 1: If using raw almonds, roast them at 325°F for about 10 minutes or until lightly browned. [If using hulled green pumpkin seeds, definitely want to toast them – only about 5-6 minutes needed. Stir halfway through.]

Step 2: Combine sugar and water in a small saucepan over medium heat. Stir, or Shake the pan every once in a while to dissolve the sugar evenly.

Step 3: Once the sugar melts completely, add almonds and stir continuously. The sugar will start crystalizing and look grainy and white. Keep stirring and the sugar will melt again and turn brownish in color.

Step 4: Remove from heat when the color turns deep amber. Don’t burn the sugar too much! Add butter and stir well. (I forgot to add the butter when making the pumpkin seed batch and they seem fine – pumpkin seeds maybe a bit more fat content than almonds ?)

Step 5: Spread out the almonds on a piece of parchment paper and separate them from one another. Allow to cool.

Step 6: In a small bowl, break the white chocolate into small pieces and melt the chocolate in a double boiler. Add 1/2tsp matcha (or hojicha) powder and stir gently until well combined.

Step 7: Once the almonds cool, put them in a medium bowl then pour about ¼ of the white chocolate over the almonds. Stir carefully until the almonds are covered with the chocolate. Repeat until all the chocolate is gone.

Step 8: Once the chocolate is solid, toss the almonds in the 1 tsp of matcha (or hojicha) powder to coat. [My Note: it took a good half hour in a cool kitchen for the chocolate to solidify enough to coat with the powder so they would look “dusted” rather than it being absorbed into the chocolate.]

*I think hulled pumpkin seeds would be a great substitute, especially with hojicha. Also I have somewhat edited the recipe for clarity based on my experience making my first batch. Comments are turned on so you can share from your experience as well.

My humble first attempt making hojicha almonds – Taste amazing – though not so pretty.

 Pro tip: After coating fully if there is a dusting of matcha or hojicha powder left in your bowl – make yourself a mini drink using standard preparation instructions (reducing water or milk proportionate to the amount of powder you have). Mmmm! OR, if you are gifting these, add it to the jar with the nuts and let your giftee get the extra benefit.

Hojicha pumpkin seed clusters before dusting with hojicha powder
My matcha almonds. Taste much better than they look!

Sharing Good Times… Sharing Good Tea…