7 questions
...with a professional tea blender
1
How did you become team tea?
We both loved tea but had an inkling it could be a lot better than what we’d grown used to drinking.
2
What makes yours different?
The key is using high-quality ingredients. Camellia sinensis, the plant traditional black tea is made from, is high in antioxidants, but by drinking the dusty offcuts of the tea production industry, we miss out on these. Whatever tea you’re drinking, fresh ingredients (homegrown are ideal) give you better health benefits and a superior taste. 3
Can herbal tea compete with caffeine? Sometimes only caffeine will do, but I find that herbal tea gives me a gentler, more sustainable energy boost. I like the combination of peppermint, sage and rosemary, which we use in our Clarity Blend. I drink it to blow away the cobwebs first thing in the morning.
4
Which is better – dried or fresh?
Fresh seasonal herbs are the best but then we dry them for winter, when I often find I need their effects more!
5
Your favourite herb for a good cuppa?
I like to work with plants seasonally, so at the moment I love cleavers, which are amazing as a sort of spring tonic. They really clear out the winter heaviness. (See left for Sophie’s recipe for a Cleavers Overnight Tonic.)
6
Top tips for the perfect brew?
Fresh herbs like a lower temperature, so let your kettle cool before steeping.
7
Any blends you’ve yet to try?
So many! Currently, we’re experimenting with jasmine. It’s a gentle herb but delicious and we find that it helps to lift our mood, too.
FIND OUT MORE at nuditea.uk.