Thank you for joining my blog. I would love to share some tea with you.

We share tea and talk tea at assisted living homes, private homes and community centers. We play Teago Bingo with prizes for winners. We are also doing mystery tea events.

If you would like more info on our tea tasting events, mystery teas or want to receive a free sample of tea please email or call 763-370-2980. Love to hear from you!

Spend time being refreshed by God's Word with a cup of tea. Relax in a comfy chair that gets some afternoon sun. Reflect on the goodness of life.

Real joy comes not from ease or riches or
from the praise of men, but from doing something worthwhile. Wilfred T. Grenfell

Enter His gates with thanksgiving and His courts with praise. Give thanks to Him, bless His name. Ps 100:4

"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11

Blessings to you and your family. Have
a TEA- rrrific day.

Email me for a free sample of tea!

Traveling TEA With Jesus

Monday, October 31, 2011

Green tea

Green tea is the most popular type of tea in Japan and in parts of China, and it is gaining popularity in the West due to its purported health benefits, which include high levels of antioxidants and vitamins.
Green tea is a type of tea that is harvested and then quickly preserved. Whereas black tealeaves are allowed to oxidize after they are picked, green tealeaves are immediately heated to prevent oxidation. (Oxidation is a natural process. It's the same thing that happens when you slice an apple and it begins to turn brown and taste sweeter as it is exposed to oxygen.)

People often tell me that they "don't like green tea" because they think it tastes bitter and grassy. For some people, this is a simple matter of taste. However, I often find that the reason most people in the West "don't like green tea" is because they are buying low quality green tea and then brewing it incorrectly! When I steep good green tea for people who "don't like green tea," they often find that they love the taste. It's not that they hate the taste of green tea -- they just hate the taste of bad green tea. (Hey, I can't blame them. So do I!)

Common descriptors for good quality green tea include: sweet, bittersweet, nutty, vegetal, buttery, floral, swampy, fruity and oceanic.

There are many types of green tea to pick from. While some green teas are available at your average grocery store, these tend to be low quality, heavily blended teas that are not very fresh. (Hint: If your current brand of green tea is simply called "Green Tea," it probably isn't very good quality!)

However, finding good quality green tea is only one of the factors involved in finding a green tea you will like (or even love). I recommend trying a range of types of green tea to figure out which kinds you prefer. You might find that you prefer only flavored green teas, steamed green teas or roasted green teas, or that you like a variety of types of green tea.
Many people who think they don't like green tea have simply never tried good green tea that has been prepared correctly. A common mistake in brewing green tea is using boiling water. While it's generally OK to use boiling water to make black tea, using boiling water for green tea can turn even the best leaves into a bitter, nasty mess. Most green teas are best when steeped at around 160 to 180 degrees Fahrenheit, which is only simmering.

It's also important to avoid steeping your green tea too long, as over-steeping will also make your green tea undrinkably bitter.

Thursday, October 27, 2011

Jasmine tea

High intake of flavonois, flavones, isoflavones, bioflavonoids can be found in jasmine tea  which can help prevent cancer.    Try a cup of jasmine tea daily.  The Okinawa's do.

Cancer and green tea

Some research shows that consumption of this tea may cut the chances of cancer recurrence.  One study of women treated for early breast cancer suggests that you need 8 cups each day to reduce risk. Not that into green tea?  Four cups a day may be protective.

Tuesday, October 25, 2011

Carve out a cozy nook

Turn a corner of your home into an autumnal retreat:  Place a blanket over the back of your most comfortable chair.  Add a side table for tea and books, and you've got a place to curl up when the wind howls.
Enjoy your autumn!

Monday, October 24, 2011

Fall teas

Just finished a couple of fall teas at local assisted living homes and it was wonderful to share tea with some new faces and some familiar faces from last spring.  I shared Pumpkin Spice and Pecan Pastry.  Pumpkin Spice is a black tea and Pecan Pastry is a green.  They were both very yummy and enjoyed by all.  Both days were cool fall days so quite nice for a cup or two of tea. 
I am now in the process of working on a talk about tea around the world to about 200 women before Thanksgiving.  Then off to Texas for a couple of teas and to see our son for Thanksgiving.
If you are interested in purchasing a sample of Pumpkin Spice Black tea or Pecan Pastry Green tea let me know by email. 
I will post more about Tea around the world in a day or two.  Enjoy your cup of tea!

Friday, October 21, 2011


Turmeric, a plant related to ginger, has been known traditionally in India for centuries as a powerful healer, largely due to its active component curcumin.  In Nepal, it is prepared in most foods for its medicinal value and color.  Found in teas.

Wednesday, October 12, 2011

Easy Scones

3 cups self-rising flour
3/4 cup lemon-lime soda
3/4 cup heavy cream
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Place the flour in a large bowl and make a well in the center.  With a fork, gently stir in the soda and cream, mixinguntil incorporated. (do not overmix).
Drop 8 large spoonfuls of dough onto the prepared baking sheet.  Sprinkle with raw or granulated sugar, if desired, and bake until golden brown, 18-20 minutes.  Serve warm with butter and honey or jam.

For cheesy chive scones, add 1 cup shredded sharp Cheddar and 2 tbsp chopped chives to the flour.

Tuesday, October 11, 2011

Ten Commandments of Tea

The Ten Commandments of Tea

  1. Thou shall not call it brewed; tea is steeped.
  2. Thou shall select water with care. Avoid hard water or even a hint of chlorine.
  3. Thou shall respect tea; it is all-natural.
  4. Thou shall understand the three different types of tea: Green, Oolong, and Black.
  5. Thou shall sanitize equipment before each run.
  6. Thou shall use Tea Essence as a flavor supplement to help avoid the formation of unsightly sediment in the container.
  7. Thou shall read the Templar Tea Update.
  8. Thou shall be guilt free; tea is healthful.
  9. Thou shall know how to spell Polyphenol.
  10. Thou shall drink tea often.

Tuesday, October 4, 2011

Taking a nap/caffeine break combo

Quickly drink a cup of cool black tea then take a 20 minute nap.  After the 20 minute nap, the caffeine should start kicking in and you would have gotten some rest while waiting, says Dr. Breus.

Monday, October 3, 2011

Fall Teas

We are working on our fall teas for October and November 2011 and will be serving two teas.  We are serving Pecan Pastry and Pumpkin Spice.  Pecan Pastry is a green tea with a nutty character that tends sweet.  Delicious lingering pecan profile that beckons you back for more!
Pumpkin Spice is a black tea with notes of cinnamon and pumpkin abound.  Cup is like the 'nip' in the air during northern autumns. 
We are working on a pumpkin scone recipe that we hope to serve along with the teas.  We may also have a new game we will be playing if we get in time for the October teas.  It is called ChaI-Q international tea game.  We have some exciting new things we will be doing for the fall teas.  Look forward to meeting more new friends over tea this month and next. 
If you would like to schedule a tea please contact us at  Always love to share a cup or two of tea with new friends!
Have a blessed fall!

Pecan Pumpkin Scones


Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 6 large or 12 small scones


  • 1/2 cup pecan halves, plus 12 for garnish
  • 2 cups all purpose flour
  • 1/4 to 1/2 cup sugar (preferably coconut palm sugar or light brown sugar)
  • 1 tsp pumpkin pie spice, plus more for garnish
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cold, unsalted cup butter
  • 1/3 cup raisins (sultanas)
  • 1 tsp pure vanilla extract
  • 1/2 cup cooked, pureed eating pumpkin (not decorative) or 1/2 cup canned pure pumpkin (no added ingredients)
  • About 1/2 cup milk


  1. Preheat oven to 400 degrees.
  2. While the oven is preheating, toast the pecans until lightly browned, reserving 12 pecans for garnish.
  3. Mix together flour, sugar, pumpkin pie spice, baking powder and salt in a large bowl.
  4. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
  5. Chop the toasted pecans, reserving the 12 untoasted pecans for garnish.
  6. Stir in the raisins and pecans, and then stir in the vanilla extract.
  7. With minimal stirring, mix in the pumpkin puree, then mix in just enough milk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
  8. Turn the dough out on a heavily floured cutting board.
  9. Knead the dough for about a minute. When it is done, it should be easy to handle and smooth.
  10. Shape the dough into one to two fairly flat rounds, about one-inch to 1.5-inches tall, patting them gently until they are the desired shape.
  11. Cut the scones into wedges. (There will be six to 12 scones, depending on how large you prefer your scones to be and how many rounds you made with the dough.)
  12. Transfer the scones to a buttered baking sheet, sprinkle them with pumpkin pie spice, and top each scone with a single pecan half.
  13. Bake in preheated oven for 15-20 minutes or until golden brown. (Optional: Turn pan halfway through baking.)
  14. Cool on the baking sheet.

Pecan-Cinnamon scones

Pecan-Cinnamon Scones from

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 scones


  • 1 c. chopped pecans
  • 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
  • 1/4 - 3/4 c. granulated sugar (depending on desired level of sweetness)
  • 3 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. sea salt
  • 1/2 cup (1 stick) cold butter
  • 1 whisked egg
  • 1 tsp. pure vanilla extract
  • 1/4 - 1/2 c. buttermilk or half-and-half


  1. Preheat the oven to 375 degrees. While the oven is preheating, toast the pecans for 5 minutes, stirring occasionally. Remove the nuts from the oven and place them in the freezer.
  2. In a large mixing bowl, mix the remaining dry ingredients (flour, sugar, baking powder, cinnamon and salt).
  3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
  4. Stir in the pecans.
  5. Add the whisked egg and vanilla extract. Do not stir yet.
  6. With minimal stirring, mix in just enough buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
  7. Turn the dough out on a heavily floured cutting board.
  8. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
  9. Gently pat the dough to two 1–inch thick discs.
  10. Cut each disc into 6 pieces.
  11. Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 375-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
  12. Cool on the baking sheet.

Green tea

Green Tea
If you drink green tea, apparently you your can lose 5lbs in 8 weeks!! 4 cups a day could help you shape up by stimulating your metabolism and regulating your blood sugar levels.