Tea Blends

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Shared by guides in a recent WhatsApp conversation, here are our Top Tea Blends!

Laura B recommends Foggy River Farm’s Forest’s Edge blend; it brings together the flavours of Spruce Tip, Sage and Peppermint.
Ted Kaiser blends Chaga tincture and Maple Syrup – which are both made on the land where he lives, Threshold Forest – and adds a pinch of Cinnamon to the tea he serves his guests.
Claire Beach of Among The Trees has several blends. She served Sumac and Mint the other day. Claire also loves Goldenrod and Mint. Wild Chamomile or Pineapple Weed is delicious with Honey. Finally, Lilac Lemonade is a summer favourite. Below or some more photos of Claire’s beautiful tea ceremonies.
Susan H likes to blend Sumac with Goldenrod. Also, for hot weather, she chooses Lemon Balm and Lavender grown in her garden and serves her tea cool. Below are some more of her beautiful tea ceremonies.
Jacquie Bolton often brews up White Spruce Needles with Mint. For the tea ceremony pictured, she included Sunflowers from her garden.
Ru Henry has a bunch of blends; Strawberry Leaf and Bear Berry Leaf, Cedar and Maple Sap when cooler, cold Anise Hyssop, Mint and Lime when it is very hot. Sumac and Elderberry Lemonade are favs too.
Susan Reid likes Eastern White Cedar with a bit of Maple Syrup as suggested to her by Stana Luxford Oddie. A favourite on those cool morning and winter walks!
Ronna Schneberger likes her new combo with Wild Rose Leaves and Raspberry Leaves. It’s very soothing.
Cornelia Thomi likes to serve a tea from her garden Mint with Wild Rose Hips. On her last walk she served Linden tea from a Tillia Genus tree. Grows very large in Switzerland and has white blossoms and a light tea that calms and relaxes clients.

Here are
more great Tea photos and ingredients
shared in the WhatsApp conversation.

Cedar Tea from Monique Giroux
from Ru Henry
from Ru Henry
Douglas Fir Tips from Tahia Devisscher
Fay likes using Pineapple Chamomile.
Maria Verdicchio of Infinite Roots loves using Wild Nettle as it has a mild flavour, grows where she lives in BC, and though known for its sting if you touch it, is very nourishing to eat or drink. It’s also sought after for its fibre by artists. Maria has made the most delicious spanikopita and quiche with the young leaves too 🙂 Another tea Maria uses in the fall is fresh Huckleberry leaves, picked at the start of the trail.
Tahia Devisscher uses the young tips of Douglas Fir and loooooves that tea! She harvests on the trail if she is guiding in the spring. She loves it because of the uplifting taste. It is also a beautiful smell…
Tara Tiger Brown offers a Mint / Chamomile or similar tea and also makes wildcraft tea so there are options and because she’s always paranoid about allergies. Beth Montgomery also wondered if anyone had any clients have any reactions to any teas they have served. This is sometimes an edge for Beth as she had someone cough and choke a bit on White Pine tea. Ronna Schneberger shared that steeping for too long can make the tea terrible as happened to her once with Sage. Susan H acknowledged the importance of food safety with tea, responding that she’s tried to offer precautions for who should not drink a particular tea based on her research about the tea; for example, pregnant or breastfeeding or on a kidney med etc, and some people (rare) have opted not to try it for those reasons, but so far no one has ever had an allergic response to a tea she served.
Kim loves Hemlock. She used her in her practicum and continues her relationship with her. Kim harvests before her guests arrive. Depending on the walk, she either harvests as an invitation together or just the traditional tea ceremony.

Thank You to Everyone
who shared tea blends, ingredients and photos
in the NFTC WhatsApp conversation!
What A Great Community!

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