Tea Season

It's tea season, and a couple of days ago I harvested a batch of Sochi Camellia sinensis, and processed a batch of tea. It is such a satisfying process, and I'm always struck by the fragrance of the leaves as they dry. As this Camellia association article notes, few people realize that whenever they sit down with a cup of green, black or white tea, the brew comes from Camellia leaves! 

Last year, my friend Nikki invited me over for a tea party, both teaching me the process, and sharing cups of her beautiful tea. She sent me home with a basket of fresh leaves we harvested from her bushes, which I augmented with leaves from my own for a second batch. 

Camellia sinensis Sochi

Nikki and I both grow the variety from Sochi Russia, which is on the Black Sea, and the "most Northern tea," very aromatic and frost Hardy. While the flowers are small (about the size of a strawberry flower) It's leaves are about the size of my ornamental Camellia. The flowers can also be used for a light and fragrant tea.

High in antioxidants, especially catechins, green tea is preventative for cancers, lowers the risk of stroke, and helps control blood sugar. In Okinawa Japan, one of the "Blue Zones" for longevity, drinking several cups of green tea daily was common. They often added jasmine flowers and a bit of turmeric for shan-pien, "tea with a bit of scent."

Harvest - 24 hour rest

It's been rainy, so I needed to await a break in the weather to pick the tip 2-3 leaves into a basket. These leaves are still soft, and rest in the basket for 24 hours, with an occasional toss.

In the wok

The next step is done in the wok, I used round salad fork and spoon to gently stir and keep the leaves from browning in a "stir-fry green" process.

Turned out onto a well washed cotton kitchen cloth, the leaves are tossed till kool, then bundled into a ball and kneaded to lightly crush and oxygenate. Meantime, the oven is heating to 400°

Ready to knead

After kneading

When the oven reaches 400°, the leaves are spread on a baking sheet or pan, and baked for 3 minutes, removed from the oven and spread on the cloth. This is repeated for 2 minutes, then 1 minute, and the leaves gently tossed between each round in the oven. 

After first round in the oven

Third round

With each round of the process, the leaves get drier and change color, retaining a green tint. The fragrance is a lovely light floral, rather like Jasmine. 

Drying on the rack

Now the leaves are drying on a rack, and I toss them occasionally. When they reach the crispy dry state, I'll store them in a wide mouthed jar, with parchment paper under the lid, in a dark cupboard. This time, I separated some of the stem pieces, and baked a bit longer for kukicha or twig tea. 

#greentea #permaculture #longevity

Turmeric Lemonade Plus

Throughout the year, my friend Donna has been making a turmeric lemonade brew and shipping throughout the week. I've written before of its great properties for both inflammation, and effectiveness against depression, and though I don't make the lemonade as consistently, I do use turmeric frequently. We're lucky to have fresh turmeric available from a local organic farm, and I get well water from Donna, so I avoid our city's fluoridated brew.

Last summer, Donna began making up boron solution, and adding it to her turmeric lemonade, with even better results! In the fall, she and her husband spent much of two weekends filling the woodshed, and she said even after the second week, she felt just a little sore (rather than spending half the day in bed!!) 

After watching this talk to an oral health group by Dr Flechas' I increased my own boron intake to 10-20 mg daily (1 teaspoon of solution =3 mg boron) Since boron tends to be energizing, it's best to take in the morning. (3 mg boronTablets are also available)

This mourning I'm making a batch for my daughter, using my current recipe, inspired by the one on Lindsay Cotter's blog.

Turmeric Ginger Lemonade
4 cups spring water
1 Tablespoon fresh Turmeric, grated
1 tsp powdered turmeric
1 Tablespoon fresh Ginger, grated
A sprinkle of  black pepper (fresh ground if possible)
   ·  Bring water with ginger and turmeric to boil, summer 10 minutes
   ·  Add a handful of fresh lemon balm in season, steep (can refrigerate overnight)
   ·  Cool, Strain, then add
Juice of 1 lemon
Juice of a blood orange (optional)
2-4 Tablespoons Maple Syrup or honey 
2 Tablespoons boron solution (optional)
   · Refrigerate, and drink a cup in the morning, garnished with fresh mint

In most of the USA, the daily intake of boron is 3-4 mg, and arthritis plagues over 25% of the population. In areas higher in boron, the daily intake can be 20-50 mg, and arthritis rates drop to 1/2 of 1%. 
In Western Oregon, where I live, boron tends to be low, and this article by our JMHart of the Oregon extension service gives suggestions for supplementing the soil in home gardens: 

A note about boron
Many soils in western Oregon are deficient in boron (B). Several crops (cabbage, broccoli, cauliflower, caneberries, strawberries, beets, carrots, etc.) can benefit
from an application of boron.
If the soil test for boron is less than 1 ppm, apply household or agricultural grade borax (11 percent B) at the rate of 1 tablespoon per 100 square feet where boron-
requiring plants will be grown. Apply the borax evenly and mix thoroughly with the soil. 
It may be easier to dissolve 1 tablespoon of borax in 1 gallon of water and apply the solution evenly with a sprinkling can. Apply 1 fluid ounce of solution per plant. You can find borax in the cleaning supplies section of most grocery stores.

Tumeric Lemon Balm Brew

Summer is a lovely time to experiment with new recipes, and to enjoy new uses for familiar herbs. Lemon Balm, while good at 'running amok' in the garden, is also brain power super-heroine (& I have had a patch for 4 decades). Lemon Verbena, a tender perennial, which sometimes overwinters in the Northwest, and Tumeric, that golden tuber that gives curry its 'glow' are also super herbs. Combine them with a few more ingredients, & you've got a drink that will 'make your ears wiggle!' while perking up the grey matter - win/win!

A gal-friend has been making Tumeric Lemonade for a few months. She finds it really clears out her brain fog, and has grown quite fond of it. Curcumin is a 'unique antioxidant' found in Tumeric tubers, and the benefits include:

• Supports cognitive function, and overall brain health 
• Anti-inflammatory, it promotes a healthy response to inflammation
• Eases aches and pains
• Supports Cardiovascular function (reducing inflammation)
• Promotes healthy Mood balance 
• Promotes skin elasticity

Lemon Balm, Melissa officinalis, an herb in the Mint family, has long been known as a 'tonic

herb,' which can be consumed daily, for optimal health. Like its cousin Rosemary, it is high in antioxidants, many of which also enhance brain function! 

• Calms the mind (the essential oil is great for this, or a cup of tea!)
• Promotes restful sleep (good for both children and adults)
• Promotes skin elasticity, healthy aging (can be used topically)
• Boosts mood and alertness 
• Sharpens the mind and enhances cognitive ability 
• Protects brain cells (anitioxidant: Eugenol)
• Contains several powerful antioxidants
• Supports and protects the liver 
• Balances blood sugar and reduces insulin resistance

Lemon Verbena, Aloysia citrodora, is another high antioxidant lemony herb.

• Anti-inflammatory, helpful in reducing sore muscles and following exercise
• Stress reduction
• Anti-spasmotic, Digestive aide
• Rejuvenate skin
• Reduces muscle damage following exercise
• Antioxidant, boosts immune system

My recipe: Combine a handful of fresh Lemon balm with a few sprigs of lemon verbena in a quart jar, and cover with boiling water. Add one to two Tbsp local honey, cap, and step overnight in the fridge.
Grate two Tbsp fresh turmeric into a small bowl., and sprinkle with fresh ground pepper. Cover with the juice of one lemon, one lime, and 1/2 a ruby grapefruit or orange. Cover and refrigerate.
In the morning combine the two and shake. Pour 4-6 oz into a pretty glass or cup, add 1/4 Cup sparkling water or Kombucha and enjoy.