Did you know? White, Green, Oolong, and Black teas are really the same plant simply dried or fermented differently!
White : A young leaf that is hand-plucked in the morning by the most experienced tea farmers. - low caffeine level.
Green : A mature leaf that has not been oxidized. - low to medium caffeine level.
Oolong : This partially oxidized tea is rolled into tight balls or thin strands - medium caffeine level.
Black : A fully oxidized leaf with a bold flavor ranging from medium to strong - medium caffeine level.
Mate’ : South American herbal tea. - medium to high caffeine level
Rooibos : Also known as red bush, this herbal tea comes from the needle like leaves of a shrub grown in South Africa. - caffeine free.
Tulsi : an Indian herb offering many calming benefits for your body and mind. - caffeine free
Pumpkin Chai Soup
1¼ lb sugar pumpkin, halved, seeded and cubed
2 onions, quartered
2 large apples, peeled, halved and cored
1 clove garlic
4 tsp olive oil
4 cups water
2 Tbsp + 1 tsp loose leaf chai tea
Salt and pepper to taste
Place pumpkin, onions, apple and garlic in roasting pan. Drizzle with oil and toss to coat. Crush 1 tsp chai tea and sprinkle on top. Roast in 425°F oven, until pumpkin is browned and tender, about 40 minutes. Add water to the stock pot and bring to a boil. Turn heat off. Steep 2 Tbsp chai tea, in water (in stock pot) for 2-3 minutes. Add roasted mixture to the stock pot. Bring ingredients to a boil, reduce heat, and simmer for a half-hour. Puree soup using a hand held blender.
Can be served hot or cold, with a dollop of sour cream if desired. A wonderful accompaniment is butter scones!