WHat Type of tea Does she Like bitter Flavors
I do
(wormwood (A liquor Jeppsons Malort from Chicago is made with it can be blended with lager beer )
((Pleurisy root (a species of milkweed -- good for LUNGS Helped Cure me of serious dry cough with other stuff , but made life livable )
But I really like this tea as well
Beer hop tea (American Hop with Higher Bitterness or IBU ---
I tried a 17 IBU bitters Hop with Garlic Flavors (What I like is you can make a cup of tea , )
and add more hot water, and have another cup, then add more, and have another ,
and another
after each cup of reusing the old hops you can get different layers of hop flavor as it gets weaker )
King of bitters for drinks Andrographis (still working on experimenting )
Aronia Berry
Cola nut
(has to be bought I believe)
Not Bitter Bidens or beggars ticks (aster Family they sell this in Hawaii
Ko’oko’olau can be $20 for 2 OZ. at tourist places)
http://www.gardenguyhawaii.com/2014/11/medicinal-teas-of-hawaii-mamaki-and.htmlMountain mint
Japanese maple leaves (sour early to pick or develop leafy taste )
Sumac (non White berries ) Rhus copallinum (fora Florida native Winged sumac be aware could take over )
for a Fermented wine (A dry wine has a Sweet taste Non fermentable sugars)
https://web.archive.org/web/20010302054932/http://winemaking.jackkeller.net/staghorn.asp Moringa has a leafy taste grassy , but I prepared some bought tea, and tasted good like that
Not a fan really of what I tasted cheap
Pu -erh bought some with Cardamom (no sugar added, and it's a good tea)
Licorice flavor
Mexican Avocado leaf species (but not other species as that is not healthy ) kidney cleanse )
For what it is worth, I did not care for the taste of Yerba Mate. It tasted like a mix of dried grass and green shrub clippings. One cup was my first and last. However, some people love it. I would advise tasting some before planting. Apparently, Yapon outscored Yerba Mate in a blind taste test conducted by University of Florida. This may be due to the milder flavor and lack of tannin in Yapon. Neither was scored very high by the majority of the tasting panel.
On the other hand, I keep a jar of wild foraged Silk Bay leaves in my spice cabinet. The taste is hard to describe other than to say that the sweetened brew tastes like "Christmas Spice." I could see a blend of Yapon and Silk Bay becoming a very popular native tea option. Really, I think that is the key for native teas. They must be blended. That way you get the caffeine from Yapon and the tasty flavors of Silk Bay. I rank it equal to the teas that I made from cinnamon and allspice leaves. Cinnamon/Yapon would probably be another good blend, but that is pure speculation.
On another random note, some other tea options would be Elder flower (made from elderberry flowers) and Pandan tea (which is made from the pandus plant and is popular in Thailand. Also, has anyone tasted Okra seed coffee? Some people apparently like it quite a bit.
Hey I respect you being a Fellow Forger of wild plants ,
but where these leaves properly prepared rolled steamed bruised dried sorted/sifted like they do "really tea" ? (Gun Powder green tea ) or black tea)
People pick tea leaves , and think putting them in a cup of water taste like grass as well .
This is a Good brand with a Smoky flavor Guayaki Traditional Yerba Mate Tea Bags
and below is a Nice blend it is a bitter tea (with
Juniper berry -- Green rooiboos leaf -- Hibiscus calyax flower-- rosehip -- sea buckthorn berry -- Dandelion root)
I also have to say it is interesting to blend Black tea
I bought over a pound of early picked black tea, that was watery tasting I blended some with cheap tea , to improve both
This is something Beggars ticks may be better to blend with (has a white tea taste , but may add malty ness , but I did not prepare this like traditional tea either just saying freshly picked, and dried )
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Here are one I have to try I looked in Tea cabinet ,
but I mostly like bitter Flavors so barley try these
I will have to list some more , but decided not to now.
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Hoja Santa (sacred pepper ) Piper auritum
"root beer plant," is a fragrant, tropical herb from Mexico with large, heart-shaped leaves and a unique flavor profile often described as a mix of anise, licorice, sassafras, and eucalyptus. A staple in Oaxacan cuisine, it is used to wrap tamales, fish, and meats, or to flavor moles and soup
