If you are like me, black tea is your primary Go-To beverage. Even so, sometimes my stomach says “too much” – needing something less acidic, more alkaline.
All tea has various health benefits, that vary due to harvesting and processing – it is a plant, after all. Green tea, being dried more quickly after harvest, has been most researched and found to have many more benefits. I can feel the difference in my stomach and in my body when I drink more (properly brewed) green tea.
It can be a challenge to drink more when the palate is more used to black. Black tea is more widely consumed in this country. The trick for me, is to blend them.
For a 16oz mug of tea, use 1 teaspoon black of choice, and 1 teaspoon of green (or adjust the ratio to suit your taste). Try starting with a Darjeeling or Assam green, or our Decaf Green (lower your caffeine intake at the same time). Use the same boiling water as for black (not a rolling boil though) and steep it for no more than 3 minutes, maybe even a little less. If using any of our teas, you will definitely be able to get a 2nd steep out of your cup (maybe even a third).
It will still have enough of the black tea flavor to satisfy your palate, but will have less acidity. You may even be able to gradually shift it so that you are drinking more green in your cup than black. Note: If you do not like bitter tea, you usually cannot leave green tea to steep more than 3 or 4 minutes (even on 2nd or 3rd steeps). There are some green teas that are more forgiving. You will have to experiment to find them. [Our Baozhong Green, that is processed as an Oolong, and our new Mao Jian are both forgiving of forgetfulness]
that helps the gluten free flours stick together better.... so they are a little crumbly around the edges.....
