#Republic of Tea Raspberry Leaf Tea

[butchniqabi]

Yessss I would love to see your tea opinions! Also have you tried silver needle? It’s a white tea that kind of tastes like cucumber water

i havent tried that! any good brands you recommend?

and my grand list of tea brands i love...

brands of color:

al-kbous tea: the fine grain black tea....j'adore. i use it primarily to make chai or when i make tea jams

tazah tea: the damask rose....swoon

alwazah tea (swan brand hehe): i love ceylon tea what can i say. black teas are my fave but i do also enjoy their green tea

wagh bakri: i used to obsessively drink their loose leaf masala chai blend 🙇🏽‍♀️

three rivers: when i lived near it my local halal market had their kashmiri pink tea and my GOD.....ive been thinking about it for years but i think they stopped having them in stock a couple years ago :(((

the bagged loose leaf tea i get from this random man at a local farmers market: ill have to ask his official brand name again but the assam tea he sells......good god its sooooooo smooth and i love it

el sol de méxico (i think thats the brand...?): just a big ole bag of dried hibiscus for agua de jamaica, also good for making hibiscus jam hehe

nitto kocha: ROYAL MILK TEA....because im basic and its good :(

3:15pm: the rose fruity milk tea is my favorite but i do adore their original milk tea and cafe au lait

white people brands:

downton abbey branded republic of tea: this raspberry rose tea....im sorry but its so good 😔 forgive me my trespasses

nina's paris: their marie antoinette tea which is black tea with apple and rose (see a pattern?)...i love it i do

harney and sons: i have their ~paris~ black tea rn which is alright, but i really Love their victorian london fog...need her....

my correct tea opinions are: black tea is superior, rose in tea is always good if its balanced correctly, fruit is best paired with something floral or earthy, and masala chai is always going to taste better when you make it for someone else

[twisted-tales-told]

i'm sorry you're having a rough day i'm sending u the biggest hug 🫂 i hope u can be home soon and have some tea

Thank you so much,

I’ve texted someone to come pick me up from work early because my boss has her baby & her cousin brought her son and they’ve been screaming all goddamn day

And I had a blood test this morning that went. Poorly. To say the least.

Plus I’m like 4 days away from getting my period & when u have PMDD I might as well just be having a natural disaster alarms in my head at all times.

Yeah, today is rough. Today is not good. Today I am the screaming child too.

The plan is, home, tea (raspberry leaf for the pms), read The Dragon Republic.

Thank you for coming to my ted talk

[thereviewlisttv]

Honest Review! Raspberry Leaf Tea Vs. Healthy Cycle Tea

Honest Review! @republicoftea Raspberry Leaf Tea #TheRepublicofTea #organic #SipbySip #WomenofTea #nutrition Vs. @tradmedicinals Healthy Cycle Tea #traditionalmedicinals #summersolstice

Today, I am featuring two of my favorite teas to drink during that time of the month and to ease my PMS symptoms. With each changing moment, the rise and fall of our hormones can have an impact on our daily lives, but without the use of herbs, our bodies are left defenseless against the unforeseen effects of hormonal imbalance. This is why I created this platform, to bring to you organic product…

[thetragicallynerdy]

Ask game - 5, 12 and 27! 😊 Hope you’re having a good day!

Hello friend!! It's been pretty good so far <3

5) Five tv shows that cheer you up

Bob's Burgers - I love it. It's always so good. Animated stuff is harder for me to watch but I still adore it.

Our Flag Means Death - feels obvious hahah! It's so good!! Every time I rewatch I love it even more!!

Republic of Doyle - A Newfoundland-based Canadian detective show. One of my favourite shows of all time.

Firefly - One of my other favourite shows of all time. Space cowboys!! It's so good!! (Even if Joss Whedon is a piece of shit)

Nailed It! - it's so funny. I love it. I ran out of available seasons on my illegal streaming site of choice and I'm sad about it, but can't be bothered to download it. I love Nicole Byers so much???

12) If you could make a candle that smelt like anything, what would you pick?

OOH GREAT QUESTION. This is maybe a bit self-indulgent but I'd make it smell like the black raspberry jam I make hahaha! Either that or maybe freshly baked bread, that's another favourite smell of mine. Otherwise I'm pretty boring and would say like, raspberry or peach scented.

27) Your favourite flavour and brand of tea

Not to be Extremely Canadian on main, but it's a bakeapple tea made by Dark Tickle, a Newfoundland based company (so called because it resides near a tickle, which is a name used in Nfld for a narrow saltwater channel). Bakeapple (also called cloudberries) is a type of berry grown in Newfoundland, and they make tea and jam etc out of it. It's hard to find around here, and the tea I currently have was brought home by my sister the last time she was in St. Johns. It's a lovely sweet black tea.

I'm particularly fond of fruit flavoured black and rooibos teas, especially things like black currant, mango, peach, etc. I have way too many loose leaf teas to count, and favor some locally based companies for that - right now I've got an amazing caramel flavoured rooibos from one that's very good.

Thanks so much for the ask friend!! I hope that you are also having a lovely day <3<3

[chococoffee-au]

2. Fudge He/him

-6,3

-a bomb blew up in his face, that’s why he covers his eyes

-is on the run with Choco Coffee

-knows magic

-his fan has magic

-throws knifes for fun

-is rivals with Burnt Madeleine

-has a rivalry with tea leaf because Tea Leaf can throw knifes better than him

-head priest

-most of the priests think he’s missing, or dead

-chopped of his hair a little bit

-has an Irish accent

-Is taller than Choco Coffee,and teases him about it

-he doesn’t know why, but people say he looks a lot like Marocchino

-actually hates it when Choco Coffee rambles on about how much he hates Boston Créam

Where he's from:

Raspberry: no

Vanilla: no

Cookie: no

Espresso: yes

The aquatic republic: no

[trustzebra]

Brisk tea flavors

BRISK TEA FLAVORS PORTABLE

True, you will have to brew this one yourself, but it is well worth the minimal effort for an outstanding result. This Ginger Peach blend somehow combines the lush profile of a peach with the spice of fresh ginger to create an unforgettable experience. The Republic of Tea has an entire lineup for eager tea enthusiasts. This tea is likely the most flavorful of the options listed here. In fact, there are no calories! Each bottle contains 33.8 oz of cold, refreshing tea that is wholesome to the last sip.īest Novelty Blend: The Republic of Tea Ginger Peach Black Tea There are no sweeteners, no sugar, and no preservatives. The resulting taste is remarkably smooth and sweet. It is brewed in smaller batches, and all tea leaves are of the highest quality. Standing apart from its peers, the Tajava has a secret to its success. This hidden gem is actually one of the most body-friendly options on the market. Healthiest Iced Tea: Tejava Original Black Tea Unsweetened If your preferences change often, this is absolutely the way to go. The botanicals used are sourced from all over the globe, including locations in China, South Africa, and Indonesia. Each is sweetened with cane sugar and natural flavors for a truly superior result. Teavana specializes in layered blends to bring out unique, sweet profiles not found anywhere else. This variety pack has 12 cans in 4 flavors: peach green tea, herbal pineapple berry blue, mango black tea, and passion tango herbal tea. If you take your tea on the trendy side, you’ll likely love Teavana. Kosher certified, you’ll be hard-pressed to find a superior organic option on the market.īest Variety Pack: Teavana Craft Variety Pack Iced Natural Tea You won’t run dry too soon, as each container holds 64 oz. The low-fat and low-sodium brew can put the most health-conscious consumer at ease. Since it is fully organic, this blend is friendly to vegans and vegetarians alike. It contains black tea and is sweetened with real cane sugar. This Sweet Leaf tea is all about premium quality. Superior Organic Blend: Organic Sweet Leaf Tea The smooth taste is a result of combined black and white tea varieties. Furthermore, this iced tea is infused with antioxidants for added benefits. Each serving contains only 10 calories and 1 gram of sugar. If you’re health-minded, you’ll enjoy Bai as well. Narino Peach, in particular, is a customer favorite. You don’t always have the time to brew your own tea! Available in packages of 6, Bai has all the best-bottled flavor around.

BRISK TEA FLAVORS PORTABLE

If you want real brewed tea in a portable package, look no further. Sold in bottled bundles of 8, this is a convenient, refreshing beverage you’ll want to keep in the refrigerator. Some frontrunners include brambleberry, organic jasmine, and fresh passion fruit. Tazo has a reputation for creating unique blends of unexpected flavors, so if this particular option appeals to you, take a look at their other choices. Sweet, slightly tangy, and incredible during warmer months. Who doesn’t love a sweet berry tea? This brewed and bottled black tea contains apple and raspberry concentrate. Convenience plays a part in Pure Leaf’s popularity, as each serving is packaged in a ready-to-go bottle.īest Unique Flavor: Tazo Organic Pure Tazoberry Iced Tea All leaves are sustainably sourced, making this an eco-friendly choice as well. No powder of concentrate is used, only fresh-picked tea leaves. If you don’t like your tea too bland, the unsweetened options still carry a pleasant flavor for well-adjusted taste buds. Available in over 12 flavors, there are both sweetened and unsweetened options. Standing firmly at the head of the pack, Pure Leaf consistently ranks among consumers as a fast favorite. Powdered versions are available wherever Lipton products are sold. If you prefer, there are diet options, or peach and berry flavors to round out the mix. This is a caffeinated tea as well, giving an added energetic bonus. Brewed with green tea, the smooth taste is pure and sweet. Well-received and adored for its distinct citrus flavor, you can purchase this option in a convenient pack of 12. If there’s a name that is synonymous with iced tea, it’s Lipton. We’ve compiled a helpful guide below that introduces you to the market’s top iced teas. Although black tea is the most common blend, green tea and herbal flavors can be found everywhere. For more “old-fashioned” tea drinkers, you may prefer to steep it with tea bags. If you are seeking convenience, you may buy yours in a jug, canned, or bottled. Not only that but tea can be marketed in a multitude of ways.

Best Fruit Flavor Profile: Tiesta Tea Maui Mango Tea.

Best Novelty Blend: The Republic of Tea Ginger Peach Black Tea.

Healthiest Iced Tea: Tejava Original Black Tea Unsweetened.

Best Variety Pack: Teavana Craft Variety Pack Iced Natural Tea.

Superior Organic Blend: Organic Sweet Leaf Tea.

Best Unique Flavor: Tazo Organic Pure Tazoberry Iced Tea.

[neshatriumphs]

I have a few faves. I mostly drink floral teas, sometimes fruity ones, if I'm not drinking them for health reasons.

Top 5:

Rose, hibiscus, and raspberry (that's one tea) blend that I get from The Republic of Tea. Someone else might make one, but that's the brand that I have used for it. I also will just drink hibiscus tea whenever I don't have that one.

Vanilla chai. I've always got some onhand and just love it, with a little agave and some nondairy creamer. I just love the taste of it. I don't drink it for medicinal uses.

Lavender and/or chamomile. I'm generally pretty high energy/high anxiety and those help chill me out to match the tone I try to set for my home. I partake in a LOT of lavender things, but sometimes don't feel like that sharp floral taste. Chamomile is less bold, but gives me a nice calm too.

Yerba Mate. I have some at least in the evenings when I work, because it helps give me energy but doesn't give me any of the trials and tribulations that coffee and energy drinks has on my chemical imbalance. I usually buy the Guayaki brand leaves for my steeper, to try to control how much umph I put in it. Sometimes might sprinkle in a little mint leaf.

Raspberry Leaf Tea. It's not a super great taste, but I think I love it mostly because it helps me with cramps and my body appreciates that. I always have some for the monthly, so while it's not like a go to tea for me being like, "I love the taste of this," it ranks high because it's needed and doesn't taste bad.

Other Nesha Picks:

Moringa tea (it's no caffeine and feels good whenever I'm going to write or draw or something and want a nice cup of something). I don't really enjoy it chilled, though. Like, most of these teas, my Texas ass will ice, but this one doesn't taste right to me when it's cooled.

Dandelion tea (also no caffeine, and reminds me of what my brain thinks coffee used to taste like. I can't really have coffee, and when I do, it's super seldom and a small portion). I can have a bit more dandelion tea than I ever could coffee, but I don't drink it everyday.

I just recently started buying Thai tea too, within the past year or so. That's super good, if you like sweet stuff.

Mind you... I buy a lot of varying tea for different reasons, all year round. This is the list of regulars that you'd generally find in my pantry.

@neshatriumphs @shslargue I heard you guys drink tea sometimes and I just got an electric kettle. So if you don’t mind, can recommend some tea I could try?

[carsusan0-blog]

Rhubarb Meyer Lemon Cake

This Rhubarb Meyer Lemon Cake has a swirl of tart rhubarb that is boosted with hibiscus tea, making it the perfect Spring time cake for afternoon coffee or tea. (Jump directly to the recipe.)

There are times when a recipe in my head doesn’t quite match the way it comes out of the oven. This is one of those times. In my dreams, I pictured a magical swirl of ruby red rhubarb layered in between lusciously moist Meyer Lemon cake crumbs. Instead I got a bundt cake that is tasty, even bordering on delicious. But alas, it was not picture-perfect Pinteresting. But I’m sharing the recipe anyway. Because not every recipe needs to be Instagram worthy.

Here’s the thing. I can probably make this cake again and rework it to make it look like my dreams. I generous spoonful of red food coloring. A liberal brushing of Meyer lemon simple syrup glaze or limoncello. All the food styling tricks that I’ve been taught to make this cake Pinterest viral, or at close as I can to that.

But I think this cake is pretty darn good by itself. It’s not too sweet, perfect for a cup of coffee or tea in the mid afternoon without that sugar buzz that you might get with another cake. It’s has a burst of tart rhubarb in the middle without the artificially red color that probably isn’t necessary. And it’s the sort of cake that I probably would make again and again during the springtime, when rhubarb is available and I find myself buying it by the basketful (as I’m prone to do). And if it’s a recipe that I see myself repeating, that’s really the best test of all.

The swirl of rhubarb is punched up with a subtle touch of tart hibiscus tea. See the note at the bottom of the recipe for more information about the hibiscus tea. The unusual method of baking the cake from a cold oven keeps the crumb tight and moist. If you want the filling to be a little more ruby red, try adding a 1/2 teaspoon of red food coloring to the filling. But that’s strictly cosmetic and is your call.

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

Rhubarb swirl

3 Hibiscus tea bags see note at the bottom of the recipe

2 cups 1/2-inch chopped rhubarb 8 ounces or 4 to 5 fat stalks/8-10 skinny stalks

1/2 cup white granulated sugar 100 g

3 tablespoons cornstarch

4 ounces cream cheese at room temperature 1/2 brick

Cake batter

12 tablespoon unsalted butter at room temperature 1 1/2 sticks, 6 ounces or 170 g

1 1/2 cups white granulated sugar 300 g

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

Zest of 2 Meyer lemons

3 large eggs

2 cups buttermilk

Juice from 2 Meyer lemons

3 1/4 cups all-purpose flour 455 g

Instructions

Make the rhubarb swirl by first measuring out 1/2 cup of boiling water and placing the hibiscus tea bags into the hot water. Set aside for 15 to 20 minutes or until the water cools to room temperature. Meanwhile, place the rhubarb in a small saucepan with the sugar. Cook on medium heat, until the rhubarb softens and starts to fall apart about 5 to 7 minutes. Remove from heat and scrape into the bowl of a stand mixer fitted with a paddle attachment.

Once the hibiscus tea has cooled to room temperature, remove the tea bags and gently squeeze them to get as much liquid as possible out of them. Measure out 1/4 cup of the concentrated tea and stir in the cornstarch. Pour into the bowl with the cooked rhubarb. Add the cream cheese. Mix until blended. Pour the batter into a small bowl and set aside.

Prep the bundt pan by spraying it with cooking oil, making sure to get all the nooks and crannies. Dust with all-purpose flour and place on a rimmed baking sheet or pizza pan.

Make the cake batter by placing the butter, sugar, baking powder, baking soda, salt and lemon zest in the same stand mixer bowl (no need to clean it). Mix on medium speed until the butter is creamy and clings to the side of the bowl. Mix in the eggs, one a time, waiting for each egg to incorporate before adding the next one. Scrape down the sides of the bowl.

Combine the buttermilk and lemon juice together. Mix in 1 cup of the flour, then 1 cup of the buttermilk liquid, scraping down the sides of the bowl between additions. Repeat again with the flour and liquid, then end with the remaining 1 1/4 cup of flour.

Spoon 1/3 of the batter into the bottom of the pan. Make a “moat” in the middle of the batter, then spoon half the rhubarb batter into it, trying to keep as much rhubarb away from the edge of the pan. Repeat with the cake batter and rhubarb again, then finish with the remaining cake batter.

Place cake in the cold oven, then turn the oven on to 300°F. Let the cake bake for 80 to 90 minutes or until a toothpick inserted into the middle of the cake comes out clean (or if you have an instant read thermometer, when the cake reads 210°F). Let the cake cool in the pan for 20 minutes, then invert the still warm pan onto a wire rack and release the cake from the pan. Continue to let the cake cool to room temperature then move the cake to a serving plate. Dust with powdered sugar immediately before serving.

Recipe Notes

Hibiscus tea can be found at upscale grocery stores, Asian or Latin ethnic markets. Common brands include Republic of Tea, Traditional Medicinal and Triple Leaf Tea. If you can’t find hibiscus tea, you can use a hibiscus blend like Tazo’s Passion or Lipton’s Red Zinger (or a flavored version like Raspberry Zinger). Or you can just skip the tea and dissolve the corn starch in a 1/4 cup of cold water.

Radically adapted from a Meyer Lemon Buttermilk Bundt Cake in the Washington Post by Cathy Barrow

Source: https://www.eatthelove.com/rhubarb-meyer-lemon-cake/

[oxmarble28-blog]

Rhubarb Meyer Lemon Cake

This Rhubarb Meyer Lemon Cake has a swirl of tart rhubarb that is boosted with hibiscus tea, making it the perfect Spring time cake for afternoon coffee or tea. (Jump directly to the recipe.)

There are times when a recipe in my head doesn’t quite match the way it comes out of the oven. This is one of those times. In my dreams, I pictured a magical swirl of ruby red rhubarb layered in between lusciously moist Meyer Lemon cake crumbs. Instead I got a bundt cake that is tasty, even bordering on delicious. But alas, it was not picture-perfect Pinteresting. But I’m sharing the recipe anyway. Because not every recipe needs to be Instagram worthy.

Here’s the thing. I can probably make this cake again and rework it to make it look like my dreams. I generous spoonful of red food coloring. A liberal brushing of Meyer lemon simple syrup glaze or limoncello. All the food styling tricks that I’ve been taught to make this cake Pinterest viral, or at close as I can to that.

But I think this cake is pretty darn good by itself. It’s not too sweet, perfect for a cup of coffee or tea in the mid afternoon without that sugar buzz that you might get with another cake. It’s has a burst of tart rhubarb in the middle without the artificially red color that probably isn’t necessary. And it’s the sort of cake that I probably would make again and again during the springtime, when rhubarb is available and I find myself buying it by the basketful (as I’m prone to do). And if it’s a recipe that I see myself repeating, that’s really the best test of all.

The swirl of rhubarb is punched up with a subtle touch of tart hibiscus tea. See the note at the bottom of the recipe for more information about the hibiscus tea. The unusual method of baking the cake from a cold oven keeps the crumb tight and moist. If you want the filling to be a little more ruby red, try adding a 1/2 teaspoon of red food coloring to the filling. But that’s strictly cosmetic and is your call.

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

Rhubarb swirl

3 Hibiscus tea bags see note at the bottom of the recipe

2 cups 1/2-inch chopped rhubarb 8 ounces or 4 to 5 fat stalks/8-10 skinny stalks

1/2 cup white granulated sugar 100 g

3 tablespoons cornstarch

4 ounces cream cheese at room temperature 1/2 brick

Cake batter

12 tablespoon unsalted butter at room temperature 1 1/2 sticks, 6 ounces or 170 g

1 1/2 cups white granulated sugar 300 g

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

Zest of 2 Meyer lemons

3 large eggs

2 cups buttermilk

Juice from 2 Meyer lemons

3 1/4 cups all-purpose flour 455 g

Instructions

Make the rhubarb swirl by first measuring out 1/2 cup of boiling water and placing the hibiscus tea bags into the hot water. Set aside for 15 to 20 minutes or until the water cools to room temperature. Meanwhile, place the rhubarb in a small saucepan with the sugar. Cook on medium heat, until the rhubarb softens and starts to fall apart about 5 to 7 minutes. Remove from heat and scrape into the bowl of a stand mixer fitted with a paddle attachment.

Once the hibiscus tea has cooled to room temperature, remove the tea bags and gently squeeze them to get as much liquid as possible out of them. Measure out 1/4 cup of the concentrated tea and stir in the cornstarch. Pour into the bowl with the cooked rhubarb. Add the cream cheese. Mix until blended. Pour the batter into a small bowl and set aside.

Prep the bundt pan by spraying it with cooking oil, making sure to get all the nooks and crannies. Dust with all-purpose flour and place on a rimmed baking sheet or pizza pan.

Make the cake batter by placing the butter, sugar, baking powder, baking soda, salt and lemon zest in the same stand mixer bowl (no need to clean it). Mix on medium speed until the butter is creamy and clings to the side of the bowl. Mix in the eggs, one a time, waiting for each egg to incorporate before adding the next one. Scrape down the sides of the bowl.

Combine the buttermilk and lemon juice together. Mix in 1 cup of the flour, then 1 cup of the buttermilk liquid, scraping down the sides of the bowl between additions. Repeat again with the flour and liquid, then end with the remaining 1 1/4 cup of flour.

Spoon 1/3 of the batter into the bottom of the pan. Make a “moat” in the middle of the batter, then spoon half the rhubarb batter into it, trying to keep as much rhubarb away from the edge of the pan. Repeat with the cake batter and rhubarb again, then finish with the remaining cake batter.

Place cake in the cold oven, then turn the oven on to 300°F. Let the cake bake for 80 to 90 minutes or until a toothpick inserted into the middle of the cake comes out clean (or if you have an instant read thermometer, when the cake reads 210°F). Let the cake cool in the pan for 20 minutes, then invert the still warm pan onto a wire rack and release the cake from the pan. Continue to let the cake cool to room temperature then move the cake to a serving plate. Dust with powdered sugar immediately before serving.

Recipe Notes

Hibiscus tea can be found at upscale grocery stores, Asian or Latin ethnic markets. Common brands include Republic of Tea, Traditional Medicinal and Triple Leaf Tea. If you can’t find hibiscus tea, you can use a hibiscus blend like Tazo’s Passion or Lipton’s Red Zinger (or a flavored version like Raspberry Zinger). Or you can just skip the tea and dissolve the corn starch in a 1/4 cup of cold water.

Radically adapted from a Meyer Lemon Buttermilk Bundt Cake in the Washington Post by Cathy Barrow

Source: https://www.eatthelove.com/rhubarb-meyer-lemon-cake/

[emilysarmo]

For centuries, women have relied upon certain powerful herbs to keep them balanced. I love tea and drink it multiple times a day. It's not only calming but it's so good for you. The Republic of Tea has blended herbs with delicious fruits and spices that you will love! Organic Raspberry Leaf helps to support women at every stage of life. It has a berry and vanilla flavor and is caffeine free. I also drank raspberry tea with all five of JJ pregnancies. 💜 Organic Fenugreek is for nursing moms. It helps to support healthy breast milk production. This tea has a hint of cinnamon and is also caffeine free. �� Check out their more than 300 premium teas and herbs today. I linked these two teas on my SHOP THE POST section of my blog OR Shop your screenshot of this pic with the LIKEtoKNOW.it app http://liketk.it/2sMqe #liketkit @liketoknow.it