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May 22, 2015

Your Favorite Tea with a New Spin!

Filed under: Tea in Arizona — Kwingert @ 10:05 am


tea cup

I know we all have our favorite tea or herbal blend, right? My guilty pleasure is our Fog Tea, a high grown green tea from China with delicate aroma and citrus note that make it a refreshing drink. My day is not complete without having at least one cup of this tea. It was the citrus note that gave me the idea of giving my favorite tea a new twist. Now I add a squeeze of lemon which only heightens the citrus notes and turns the old favorite into a new and satisfying cup!

To give you some ideas of how to put a new spin on your favorite, let’s look at some of the following:

Chamomile – the tension tamer with a hint of orange. An herbal that is perfect for frayed nerves and a perfect cup at the end of the day. Complement these attributes with the taste of orange and not only create an interesting flavor, create a stronger relaxing blend. Did you know that researchers have found that simply smelling a sweet orange can lower anxiety in moments of stress?

Green Tea and Cranberry Juice – Who says you always have to blend a tea with a tea? In this case, we boost the antioxidants in tea with the vitamin C in cranberry juice. Research has shown that vitamin C can actually increase the antioxidant absorption. Simply brew your green tea as usual, pour over ice and add 2 ounces of unsweetened cranberry juice.

Hibiscus and Coconut Water – a mix that will keep your blood pressure in check. According to research published in the Journal of Nutrition, mildly  hypertensive people who drank three cups of hibiscus tea daily for 6 weeks, lowered their blood pressure as significantly as they would have by taking some hypertension meds. If you add coconut water , the potassium will keep the blood pressure stable by reducing the negative effects of salt.

These are only a few ideas and I am sure you will come up with some of your own recipes. If you do – we’d love to hear from you…..

May 18, 2015


Filed under: Tea in Arizona — Kwingert @ 10:10 am


Today we are tackling the three “O’s” and what exactly the represent in the tea vocabulary:

1. OXIDATION – It is an important step in the processing of black and oolong teas. During the oxidation process the tea is left to darken. This is also sometimes called “fermentation“, but technically this terminology is incorrect since fermentation implies the use of enzymes converting  sugar molecules into carbonic gas and alcohol. Tea, on the other hand is oxidized – a process during which the oxygen in the air reacts with the chemicals in the tea leaf, turning it from a fresh green color to a dark brown. Black teas are  100 per cent oxidized, while oolong teas will have a lighter oxidation, ranging from 5 to 70 per cent, depending on the type of oolong produced.

2.ORTHODOX – This term refers to the traditional method of tea manufacturing that uses hand-picking, or machines that mimic hand-picking. It typically begins with the withering process during which the leaf is wilted. Then the leaf is placed in rollers that bruise and shape it before the oxidation process (for black and oolong teas). The tea is then fired and graded by leaf size. Orthodox  processing is used for only a small portion of the global tea production. Most teas, especially those used for tea bags and iced tea, are produced using the machine-based CTC method (cut-tear-curl). Orthodox teas tend to be a bit pricier but better preserve the leaf’s integrity and characteristic.

3.ORANGE PEKOE – Contrary to common belief, this is not a tea varietal or an orange flavored tea. Orange Pekoe is a tea grading term that refers to the leaf size and quality and not to any flavor. It is part of a grading system seen mostly in India and Sri Lanka and is only used for the grading of black teas. An Orange Pekoe represents a whole leaf tea. This tea contains no tips or unopened buds and is uniform in appearance.

The origin of the term is somewhat obscure and it is believed that Dutch Traders implanted this term in reference to the Royal House of Orange in Holland.

The term is often seen abbreviated on tea boxes, showing up as OP or BOP (broken orange pekoe), FOP (flowery orange pekoe).

At Souvia we even carry FTGFOP’s  (Fine Tippy Golden Flowery Orange Pekoe) – but loosely translate it as



May 15, 2015

Ask Souvia: How Is My Tea Decaffinated?

Filed under: Tea in Arizona — Kwingert @ 10:10 am
Tea mix
We always get the question about caffeine content in tea and how tea is actually decaffeinated. So I thought, I’d summarize the important points an put them together in this blog.

All decaffeination processes use a solvent to dissolve the caffeine and then remove the solvent from the tea. All methods leave some small amount of caffeine behind

Two different methods are commonly used decaffeinate tea:

Chemical (Methylene chloride or Ethyl acetate )

Super Critical Carbon Dioxide (CO2 method)

Many commonly available teas are decaffeinated with chemical methods. These methods involve extracting the caffeine directly or indirectly with methylene chloride or ethyl acetate. In both cases, the tea leaves are moistened to allow the caffeine to be removed and then the non-caffeinated water is added back to the leaves. Methylene chloride is reported to be the most effective but in very high doses studies have shown it to be a carcinogen.

Ethyl acetate is another compound used to extract caffeine from tea. Ethyl acetate occurs naturally in tea leaves, coffee, bananas, and other types of produce. For the purposes of the decaffeination process the Ethyl acetate is synthetically produced. While ethyl acetate effectively removes caffeine from tea leaves, it can also extract other chemical components as well. Studies on green tea decaffeinated with ethyl acetate have shown the potential for up to 30% of epigallocathechin gallate (EGCG-considered to be the primary beneficial component in green tea) and other beneficial antioxidant compounds to be extracted along with the caffeine.

Highlights of the Chemical Methods

  •  methylene chloride is very effective at removing caffeine
  •   At very high does it is a carcinogen (no carcinogenic effect at low doses)
  •   Tea leaves are moistened to remove the caffeine
  •   According to studies, Ethyl Acetate removes up to 30% of the antioxidants in green tea

CO2 Method

Uses highly pressurized carbon dioxide (CO2) the gas that adds bubbles to mineral water to dissolve caffeine from tea leaves. At high pressures CO2 makes an effective solvent. In its pressurized state, CO2 is pumped into a sealed chamber containing tea, where it is allowed to circulate to remove the caffeine. From there, it is pumped into a washer vessel where water or activated charcoal is used to separate the caffeine from the CO2. The purified CO2 is recirculated into the pressurized chamber. This process is repeated until the appropriate amount of caffeine has been removed.

Highlights of the CO2 method

  •  does not leave a chemical residue
  •   has a minimal effect on the flavor and beneficial compounds in tea. (For example, CO2 leaves
  •   intact approximately 95% of the original EGCG content of green tea)
  •   Generally costs more than the Chemical methods

For the decaffeinated teas available at Souvia, the CO2 method has been used. Since decaffeination does not remove the caffeine 100% and if caffeine content is a problem for you,  we recommend switching to herbals such as Rooibos which are absolutely caffeine free!


Herbal Antibiotics

Filed under: Tea in Arizona — Kwingert @ 10:10 am



Antibiotic – a blessing because they save lifes in case of bacterial infections – a curse – because they have been overused to the point where our immune system has become resistent to them!

Did you know that Mother Nature actually has a wide array of botanicals with antibiotic properties. These plants can treat infections without causing havoc on your intestinal and immune health.

There are three kinds of bacterial infections: Systemic, localized and synergistic bacterial infections.

Systemic Herbs – can be helpful in treating systemic infections, i.e. resistant staph, MRSA, tuberculosis and malaria. One such example is Artemisia (Artemisia annua)

Non-systemic Herbs  – these herbs treat resistant infections of the GI tract, urinary tract and skin. Goldenseal (hydrastis canadensis) belongs into this category and is particularly active against most food poisoning bacteria such as E Coli and salmonella.

Synergistic Herbs – these herbs increase the activity of other herbs. The following three will boost inactive resistant bacteria mechanisms, increase the presence of anitbacterial agents in the body and enhance immune function : Licorice (Glycyrrhiza glabra), Ginger (Zingiber officinale) and Black Pepper (Piper nigrum).

For more information on natural antibiotics, take a look at Stephen Harrod Buhner’s book “Herbal Antibiotics” (Storey Publishing, 2011)






May 11, 2015

Rooibos – The African Version to Health in a Cup!

Filed under: Tea in Arizona — Kwingert @ 10:10 am

Rooibos (Aspalathus linearis), often called Redbush Tea, is technically not a tea since it is not derived from the tea plant , Camelia sinensis. This small shrub with soft needle-shaped leaves is found only in the Cedarberg mountains in the western part of South Africa near the Cape of Good Hope.

The leaves are harvested in the summer, which corresponds to January through March in South Africa.  The processing takes mostly place outdoors where the leaves are spread out , watered down, raked into heaps and then left to “sweat”. During this process, the leaves change to the typical reddish brown color and obtain the sweet flavor, Rooibos is known for.  After the sweating process is completed, the leaves are spread out again and left to dry in the sun. Before packaging, then now finished leaves are cleaned and graded into different quality standards.

Much like green tea, Rooibos offers many health promoting qualities. It has similar beneficial antioxidant properties as tea, but without the tannins or the caffeine. It is also contains minerals, such as iron, potassium and zinc. In Africa, Rooibos has been used and recommended to treat insomnia, upset stomachs and colic in infants. Rooibos also helps lactating mothers to increase milk production. Topically, it can be used as a moisturizer and has shown to be effective in soothing eczema and similar skin disorders.

How does Rooibos taste? Slightly sweet with woody and earthy undertones. While it is not necessary to sweeten it, adding  a little honey or raw sugar can complement the natural flavor. Rooibos is one of the few herbals that pairs well with milk.

To make an infusion, use 1 heaping teaspoon of Rooibos in 6 oz of boiling water. Steep for 5-8 minutes. (but even if you forget the time, like I often do, Rooibos is very forgiving and will never turn bitter if over-steeped!

By the way, kids love the mellow taste of Rooibos, especially in combination with a berry or tropical fruit flavor. Iced it is a much better choice than soda or juice for kids of all ages!

Give it a try….

May 9, 2015

Make Your Own Herbal Extracts!

Filed under: herbals and fruit blends,Tea and Health,Tea preparation — wbwingert @ 11:26 am

rosemaryHerbal medicine is gaining more and more popularity as an alternative to support conventional medical treatments or to simply maintain health and wellbeing.

While research is ongoing, herbal products are becoming more and more mainstream and are available in health food stores and specialty retailers. They come in many forms, accommodating the preference of the customer – from teas, capsules, syrups, lotions to liquid extracts. By far the most common method to take herbals is to make a tea, infusing the leaves, flowers or fruits with boiling water and letting them steep.  Herbal infusions are gentle, easy to make at home and soothing when you don’t feel well.

However, not all phytochemicals dissolve in water and therefore the infusion method may yield the best results. Another, more effective method of extraction is to prepare a tincture – also called herbal extract. Not only do you end up with a more concentrated herbal medicine, you will also get a product that delivers herbal medicine in a standardized way, meaning with every dropper full, you get a similar amount of the active ingredient.  Herbal extracts are alcoholic or water-alcohol solutions, prepared from fresh or dried botanicals. Vegetable glycerin is another solvent that works great for those who want to avoid alcohol or to make tinctures for children.

One of the oldest and a very easy way to make a tincture/herbal extract in your kitchen is called the “simpler’s method” which uses parts as a measurement.  A part is a unit of measurement that can be interpreted to mean, tsp, cup, ounce, pound, etc., but always keeps the relative proportions of the herb consistent.

  • Begin your tincture preparation by placing dried or fresh herbs in a glass jar and pour enough alcohol (clear grain alcohol like Vodka is best) over the herbs to cover them completely. Usually the ratio is 1 part herb to 5 parts of alcohol. Close the jar with a tight fitting lid and place it in a warm and dry place.
  • Let the herbs soak for four to six weeks, shaking the jar daily to prevent them from settling on the bottom of it.
  • Strain the herbs into a container and fill the liquid into small bottles and label these with the herb’s name and current date. If stored in a cool, dark place, the tincture will keep three to six years.

You can prepare single herb tinctures or with a little knowledge blend different herbs into a medicine that targets a specific problem. For example, combine Echinacea and Elderberry for an immune strengthening tincture or blend Skullcap and Lemon balm to soothe frayed nerves. If you would like to learn more about herbs and how to use them, check with your Souvia Tea Consultant for the latest seminars and workshops.

Olivia Wingert, Co-owner Souvia Tea™ and passionate herbalist

May 8, 2015

Scones with Rose Petals

Filed under: Black Tea,Tea in Arizona — Kwingert @ 10:10 am


This Mother’s Day, forget the pancakes or waffles and instead surprise her with breakfast in bed and these delicious scones. To round up the taste experience, serve a cup of our Rose Marzipan tea!


2 1/4 cups unbleached flour

2 tsp sugar, 1/4tsp salt

2tsp baking powder, 1/2 tsp baking soda

2-3 pinches cinnamon

4 tbsp. unsalted butter

1 cup cream

1 tsp. rose water and a good handful of rose petals (dried or fresh)

Preheat oven to 425 degrees. Combine dry ingredients in a large bowl and blend thoroughly. Cut in butter until mixture resembles a coarse meal. Stir cream with rose water. Rinse rose petals and pat dry. Cut into a chiffonade of about 2 tbsp. Stir into cream and add liquid to dry ingredients and stir to form a soft dough.

Drop dough by the heaping tablespoonful onto ungreased baking sheet. Bake scones for 10-12 minutes or until golden brown.

Let scones cool slightly and dust with confectioners sugar before serving!

Bon appetit!


May 4, 2015

A Snapshot at the History of Medicine!

Filed under: Tea in Arizona — Kwingert @ 10:00 am

Souvia calendar 2011.mortar.small.september

Herbal medicine is experiencing a renaissance and many people are interested in using herbs in a preventative or healing way. I have certainly noticed an increased interest in herbal remedies and the methods to make your own herbal preparations – just like our grandmothers did. funny The funny thing is that what appears to be so new and exotic, has been around for a very long time; just take a look at this timeline of medicine:

History of Medicine

2000 BC – Here, eat this root

1000 BC – That root is heathen, here say this prayer

1850 AD – That prayer is superstition, here take this potion

1940 AD – That potion is snake oil, here swallow this pill

1985 – That pill is ineffective, here take that antibiotic

2012 – That antibiotic doesn’t work anymore – HERE, EAT THIS ROOT!

It’s back to basics…….

If you, too, are interested in learning more about how to use herbs medicinally, check our website for seminars and classes. The new schedule will be out at the end of this month!

May 1, 2015


Filed under: Tea in Arizona — Kwingert @ 10:00 am


The temperatures are climbing and we know summer is just around the corner! A nice glass of iced teas just seems to be the right thing to cool off…..but now urologists at the Loyola University Medical Center are warning that for some people too much tea can lead to painful kidney stones.

Iced tea seems to contain high concentrations of oxalate, one of the key chemicals that lead to the formation of kidney stones. However this holds only true for people that have a predisposition to developing these stones. (about 10 per cent of the population).

In a recent publication of the World Tea News, Bruce Richardson, a tea master, author and tea educator, also suffers from kidney stones. Since tea is his passion and his business, he is not so quick to give up his cup of tea and has some good tips that help prevent the formation of kidney stones:

  • Drink tea hot! (even though hot tea also contains oxalate, it is hard to drink enough to cause kidney stones)
  • Add lemon to your iced tea. Lemon counteracts the effects of oxalates.
  • Add milk to your black teas. Milk binds with oxalates and reduces the formation of stones
  • Drink green rather than black tea

I also learned that men are four times more likely to develop kidney stones than women, and the risk rises after age 40. Postmenopausal women with low estrogen levels and women who have had their ovaries removed are also at an increased risk.

So if you are part of that 10 per cent with a tendency to kidney stones, drink a little more water and add some lemonade to your favorite iced tea!

Stay healthy and happy!


April 27, 2015

Matcha – The Emerald Green Tea!

Filed under: Tea in Arizona — Kwingert @ 10:10 am


Matcha is prepared using special stone mills under carefully controlled conditions

Matcha is prepared using special stone mills under carefully controlled conditions

Matcha mill hand powered

Long a popular and revered tea in Japan, Matcha has made its debut here in the United States a few years ago and has since conquered many tea lover’s taste buds. It has also made its way out of the tea cup and into many food and skincare products.

How is Matcha different from other  green teas? This Japanese green tea differs in how it grown, manufactured and prepared from regular green teas.

  • The tea plants used for Matcha are primarily grown in Shizuoka prefecture, Japan. (41%) and Nishio area.
  • The raw material which becomes Matcha after processing is called Tencha. The tea plants are shaded for about one month before the harvest and only the new leaves are picked. The deprivation of sunlight makes the leaves thinner, tender and produces a fresher, deep green color. It also alters the biochemistry of the tea leaf by increasing the levels of chlorophyll.
  • During the manufacture, the tea leaves are de-veined and finely ground between granite plates into a fine powder. Premium matcha, such as our Matcha Harmony undergoes rigorous testing to ensure the high standard of quality our customer have come to expect.
  • Preparation is easy! Simply whisk the tea powder in hot water (175F) until it is well mixed and frothy. Alternatively, matcha can also be added to smoothies and juices.

Since the leaves are consumed whole, matcha provides tea drinkers 100% of the available polyphenols and antioxidants we so often read about in research articles. These antioxidants are measured on the ORAC scale (oxygen radical absorbance capacity with values like 24 for blueberries and 18 for kale.

On this scale, one gram of matcha scores 1384 ORAC units, making it  truly a super food!

Try our  blueberry matcha iced and you  combine  two superfoods into a deliciously healthy summer drink!


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