Herbal Tea Phoenix AZ

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Coffee and Tea Express Cafe
623-939-1460
5835 W. Palmaire Avenue
Glendale, AZ
Kimberly Ann's Victorian Tea Room
623-934-1106
Catlin Court, 7153 North 59th Avenue
Glendale, AZ
Chakra 4 Herb & Tea House
602-283-1210
4769 N. 20th Street
Phoenix, AZ
The Arizona Biltmore Resort
800-950-0086 / 602-955-6600
2400 East Missouri at 24th
Phoenix, AZ
Duck and Decanter
602-274-5429
1651 E. Camelback Road
Phoenix, AZ
The Spicery
623-934-1106
7141 North 59th Avenue
Glendale, AZ
Souvia Tea
602-938-1216
15414 N. 7th Street at Thunderbird
Phoenix, AZ
Francesca's Tearoom & Treasures
602-277-0099
4628 North 7th Street
Phoenix, AZ
The Ritz-Carlton -- Bistro 24
602-468-0700
2401 E. Camelback
Phoenix, AZ
Tea Court at The Phoenician
480-941-8200
6000 East Camelback Road
Scottsdale, AZ
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Best Herbs for Teas

by Evelyn Gaspar

Once I began blending and testing herb teas to sell under my Garden Party label, I knew what I didn't want. An herb tea should never be flat and flavorless. Whether it's fruity or spicy, soothing or lively, simple or sophisticated, it needs taste and personality.

I found my homegrown mint, lemon balm and chamomile were more flavorful than the herbal ingredients I could buy. I also learned that many of the old-fashioned beverage flavorers, such as rose petals and toasted sunflower hulls, are still delightful additions. And for simple pleasures, few things equal the fragrance and flavor of a few fresh leaves of lemon verbena steeped in boiling water.
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Herbal Teas

by Evelyn Gaspar

Once I began blending and testing herb teas to sell under my Garden Party label, I knew what I didn't want. An herb tea should never be flat and flavorless. Whether it's fruity or spicy, soothing or lively, simple or sophisticated, it needs taste and personality.

I found my homegrown mint, lemon balm and chamomile were more flavorful than the herbal ingredients I could buy. I also learned that many of the old-fashioned beverage flavorers, such as rose petals and toasted sunflower hulls, are still delightful additions. And for simple pleasures, few things equal the fragrance and flavor of a few fresh leaves of lemon verbena steeped in boiling water.

Here are my picks for the most flavorful and widely adapted "tea" plants for home gardens, along with tips for harvesting and my favorite recipes. All of these plants grow well throughout the United States. They are hardy perennials (up to -20°F) that do well in sun or part shade, except where noted.

Bee Balm (Monarda didyma), a member of the mint family, is native to the eastern United States and Canada. Here in the drier West, I pamper it, making sure it's in water-retentive soil. Both the brightly colored flowers and the leaves, with their complex flavors of citrus and spice, are used for tea.

Betony (Stachys officinalis) bears two- to three-foot spikes of violet flowers. The deep green, hairy leaves make a slightly astringent tea that's similar to a mild, fragrant China tea.

Catnip (Nepeta cataria) is a two- to three-foot-tall mint-family member. The fuzzy, scalloped leaves have a lemon-mint flavor. If you have cats, you know they roll in it. My solution: Grow a surplus and dry the leaves on top of the refrigerator where the cats can't reach them. One caution: Pregnant women should avoid drinking catnip tea.

Chamomile bears small, daisy-like flowers that have long been used in Europe for tea. German chamomile (Matricaria recutita) is a two-foot annual. Roman or English chamomile (Chamaemelum nobile) is a lush green perennial ground coverms of C. nobile bear small, yellow, button-like flowers. Although many references designate German chamomile as the sweeter type preferred for tea, I harvest the mature flowers of both chamomiles for a light, apple-scented tea.

Coriander (Coriandrum sativum) produces seeds that lend a warm, citrusy flavor to tea. The leaves, used in cooking, are known as cilantro or Chinese parsley. This fast-growing half-hardy annual prefers cool weather. Plant in fall in mild climates; elsewhere, succession-plant through spring and summer.

Fennel (Foeniculum vulgare) is a three- to five-foot perennial often cultivated as an annual. In cold climates, you can succession-plant through the early spring and summer, and it will often self-sow. Here in the desert, I plant in fall. Fennel likes full sun. Both the feathery leaves and the seeds are used for licorice-flavored teas.

Lemon Balm (Melissa o...

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