Collette Garrick sips ginger tea. - Michael SloleySIPPED from fine China or plastic, the taste of tea can make the dimmest day take on its proper hue. But personal preferences will dictate which flavour will do the trick.
Aside from the restorative powers of the various brews, the time for the water to boil, to seep the leaves, pour the tea and finally to drink, is a deliberate routine pursued for its de-stressing factors.
Tea is not just for retiring old ladies.
Ask Collette Garrick, vegetarian consultant, who has discovered the rejuvenative powers of herbal brews for herself.
"I love ginger tea. I find it very calming.
"I was very much into coffee, but I was getting stressed out with all the bad news (on radio, TV and in the newspapers). Now I drink ginger to start my day. I find a mixture of soursop and ginger very calming," she said.
In her arsenal of hot tipple is tangerine peel which she says is good for nervousness. Soursop leaves calm the nerves. Sweeten with honey for a further calming effect. The soothing valerian root is also good.
"I have been advised that if one is suffering from nervousness, you can take a little nutmeg in milk," Collette adds.
Her latest adventure is with Mambo tea, a herbal infusion of hibiscus flowers, rose hips, papaya, mango, apple pieces and more. It promises to 'make your mouth feel its carnival time in Rio".
Collette advises: boil your water, or brew your tea in non-aluminium pots. Over flame, most herbs should not be allowed to steep for more than ten minutes.
You may want to try the ritual yourself.
First choose from the following teas:
The natural aroma of green teas and their touted health benefits make these an increasingly popular choice. Always use water below boiling point and carefully watch the infusion time to avoid bitterness. Selections include Chinese green teas, Japanese green teas and Formosa green teas.
Black teas account for over 90 per cent of consumption in the western world. Flavours include flowery, fruity to nutty and spicy. The finest black teas are the product of India (Darjeeling, Assam, Nilgiri), Sri Lanka and Ceylon.
Oolong teas, also known as semi-fermented teas, are full-bodied brews with a fragrant flavour and a fruity, sweet aroma. Most oolongs come from China and Taiwan where the best is still hand- made.
These are mixtures of different flowering plants. One is a mixture of peppermint, hibiscus flowers, rose hip peels and lime flowers. It is soothing and invigorating.
Lemon verbena is a medium bodied, aromatic infusion with distinctive lemon fragrance. Genuine Egyptian chamomile is just what it says. Sun's Up is another cocktail a vitalising blend of lemon grass, blackberry leaves, rose hips, hibiscus flowers and peppermint.
