Jiaogulan and Rose Tea
I love tea!
Although I often drink coffee at work these days, I usually have a cup of strong, black tea in the morning, my favourite is Earl Grey, with its lovely bergamot flavour (with milk of course). In the afternoons and evenings I usually have green or herbal teas.
I have been mixing my own blends of herbal teas since I can remember. I thought I would share some with you.
Jiaogulan was first described in 1406 CE by Zhu Xiao, who described it in the book Materia Medica for Famine as a survival food. [1]
It is a vine of the Cucurbitaceae family which includes cucumbers and gourds. You can see the winding growth in the image below. It is widely grown in South and East Asia.
“Residents in the Guangxi and Shicuan provinces called the herb Xiancao which translates to herb of immortality.”[2] I can’t help but think drinking this tea might be somehow beneficial!
The Damascus Rose 🌹has a beautiful floral scent and a fragrant and lovely taste. I became most familiar with it from the rose water used in Middle Eastern cooking. Through my research I also learned that Rosa damascena was inscribed to the UNESCO Intangible Cultural Heritage Lists as an element of Syrian cultural heritage.[3]
This tea has a smooth, slightly sweet and floral taste. I enjoyed this combination a lot and will likely make it again. The tea was purchased in Thailand, and the rose buds I grew and harvested from my garden in the Yukon (2022).
Here is to you enjoying a nice brew! Please share your favourite tea blends in the comments.
[1] Cheng JG, et al. (1990). "Investigation of the plant jiaogulan and its analogous herb, Wulianmei". Zhong Cao Yao. 21 (9): 424.
[2] Distinctly Tea - https://distinctlytea.com/products/jiaogulan-herbal-tea?variant=39933634052252
[3] Practices and craftsmanship associated with the Damascene rose in Al-Mrah - https://ich.unesco.org/en/RL/practices-and-craftsmanship-associated-with-the-damascene-rose-in-al-mrah-01369