==================================== THE DELIGHTS OF FLORAL & CITRUS TEAS
by Laura Childs, Author of the Tea Shop Mysteries (top of page)
==================================== With subtle hints of Spring perfuming the air, my thoughts always turn to floral and citrus teas. When only the leaves, roots, or flowers of a plant are infused in boiling water, the result is an herbal tea or tisane. Blended with rich black tea or mild green tea, these floral and citrus brews become complex delights that delight the senses and seem like harbingers of warmer days. Jasmine tea, for example, is fragrant, refreshing, and a little bit comforting, too. You’ll often find jasmine flowers blended with fresh green tea. I think it’s the perfect brew for those days when you’re cozied up inside watching the rain spatter down. Rose hips tea always seems slightly exotic and holds a hint of promise - garden parties and soft summer nights when fireflies flicker like heat lighting. Chrysanthemum flavored teas are aromatic but only slightly sweet. Originally dried and blended for Chinese emperors, chrysanthemum tea is made even more delicious by the addition of honey or sugar. Chamomile tea imparts a slight apple flavor and hibiscus tea is slightly tart and lemony. As the days get warmer, both of these teas make wonderful iced teas as well. Black teas really lend themselves to blending and melding with unique flavors. You’ll often find black teas blended with ginseng, peppermint, peach, mango, or vanilla bean. In my newest Tea Shop Mystery, Blood Orange Brewing, my characters from the Indigo Tea Shop serve up a wonderful blend of black tea with exotic blood orange. What do you serve as an accompaniment to these delightful floral and citrus teas? Try cucumber, watercress, and cream cheese tea sandwiches. Or shrimp salad or egg salad tea sandwiches. Or cream cheese on date nut or apple walnut bread. Or try this recipe from my new mystery: Killer Blood Orange Scones 2 cups all purpose flour, sifted 1/2 cup sugar 1 Tbsp baking powder 1 tsp salt 3/4 cup unsalted butter, chopped into pieces 2 eggs, beaten 1/2 cup whipping cream 2 Tbsp melted butter 1 Tbsp orange zest (blood orange or regular orange) Stir together flour, sugar, baking powder, and salt. Cut pieces of butter into dry mixture until it is coarsely mixed. In a separate bowl, combine beaten eggs and cream, then add to flour mixture. Blend together gently. Place batter on lightly floured surface and knead for one minute. Roll dough into a rectangle, about four by eight inches. Brush dough with melted butter and sprinkle on orange zest and a little additional sugar. Gently roll dough up so you have an eight-inch roll. Seal the seam by pressing and pinching with your fingers. Now cut your roll into eight one-inch slides. Lay slices on lightly greased baking sheet and bake in a 425 degree oven for 12 to 15 minutes. Laura Childs is the author of the bestselling Tea Shop Mystery series whose titles include Death by Darjeeling, Gunpowder Green, Shades of Earl Grey, The English Breakfast Murder, Jasmine Moon Murder, Chamomile Mourning, and Blood Orange Brewing. | 
Blood Orange Brewing
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