from the January 1985 "Drying Times"

by Rowan Chisholm

MAJOR NOTE: At the time this article was written, we were selling stuff and seal baglets for teas. We don't do that anymore. So, while I did not edit the baglets out of the articles, I'm recommending that you use teaballs instead. You'll still use the same amount of ingredients, however. Also, there might be somewhere that still sells heat-sealable teabag material. We'll update this page if we find a source. Thanks!

Lemon-Thyme Tea

For a tea with a spicy lemon taste, put a teaspoon of dried lemon-thyme in a baglet and seal. Steep in hot water and enjoy.

Fresh lemon-thyme is only available in warmer months, so for a mid-winter tea, I used dried lemon-thyme that I picked from my own garden last summer.

One of the many varieties of thyme, this low-growing plant has shiny yellow and green variegated leaves and the scent of lemons. It also goes well in stuffings and any other dish where a touch of lemon is appropriate.

Sage Tea

In the 17th Century, the Chinese came to love sage so much that they would trade four pounds of their best tea for one pound of European sage. So, while the Chinese were enjoying sage tea, the British had given it up and were drinking Chinese tea.

I know why the Chinese liked it so much, it's delicious! Again, it's a teaspoon of sage in a baglet and steep it in hot water. One baglet of sage will last for several cups of tea.

Apple Pie Tea

For a tea that tastes surprisingly like apple pie, put 3/4 tsp. of dried ground apple in a baglet with 1/4 tsp. of cinnamon.
Dried apples grind into a fine powder very quickly with a food grinder.

Caution: Ground apples re-absorb moisture rapidly. Do small amounts and put the finished baglets in an air-tight container immediately.