Step 2: Select a tea base, such as black tea, white tea, oolong, green tea or rooibos. This will set the basic tone, taste and strength of the blend. Try to avoid using too many types of base tea in one blend. The mixed flavors might end up burying each other. Less is more, so try to keep one base per blend.

Step 3: Choose your ingredients. This is the fun part. There are hundreds of ingredients out there you can choose from when blending your tea. Ask yourself if you want a flavor that is floral, fruity, sweet, earthy, spicy, and so on. I like to choose no more than six ingredients in one blend, as you want the tea to be packed with flavor but not overwhelmed. Don’t be afraid to experiment. For example, if you’d like a floral flavor, choose chamomile, jasmine, lavender, rose buds, saffron flowers, or cornflowers. They are incredibly fragrant and go very well with green tea, black tea and rooibos.

For the first blend, I took inspiration from spring and tried to capture a light, fresh, colorful and floral fragrance. I love seeing different blossoms and breathing in that subtle sweet smell in the air this time of year.

The Spring Blossom Blend

TIME:

5 minutes

PREP:

5 minutes

YIELD:

1 serving

Ingredients

• • 2 portion rooibos (base)
• • 1 portion dried saffron flowers
• • 1 portion dried rose petals
• • 1 portion dried marigold
• • 1 vanilla pod (cut into small pieces)

Instructions

1. Stir to combine. Store in jar for personal use or give as a gift.

For the second blend, I took inspiration from a book I recently read about the Silk Road. I imagined all the long winding journeys the merchants took from China to Western Europe carrying tea, spices, herbs, jewels, and so on. I also incorporated the smell of jasmine flowers I remember from playing in my garden when I was little.

The Silk Road Blend

TIME:

5 minutes

PREP:

5 minutes

YIELD:

1 serving

Ingredients

• • 2 portion of green tea yerba mate (base)
• • 1 portion dried jasmine flowers
• • 1/2 portion dried cornflowers
• • 1 cinnamon stick
• • 2 star anise

Instructions

1. Stir to combine. Store in jar for personal use or give as a gift.

Butterfly Pea Flower Tea

My third blend is not really a blend, but a single ingredient. There are some special herbs, such as this butterfly pea flower, which release a natural blue color after you pour the hot water in. Add a squeeze of lemon and the color of the tea turns into a bright magenta.

TIME:

5 minutes

PREP:

5 minutes

YIELD:

1 serving

Ingredients

• • 1 teaspoon butterfly pea flowers
• • 8 ounces boiling water

Instructions

1. Bring water to a boil and carefully pour about 8 oz of water into a heat-safe mug. Add 1 teaspoon of butterfly pea flowers.
2. Let the flowers steep for 5 minutes. Add a tsp lemon juice and sugar (optional). Serve hot or ice and serve cold.

Gluten-free Raspberry Tea Cake

TIME:

15 minutes

PREP:

5 minutes

YIELD:

1 serving

Ingredients

• • 1 cup unsalted butter (at room temperature)
• • 1 cup sugar
• • 5 large eggs at room temperature lightly beaten
• • 1 teaspoons vanilla extract
• • 1 teaspoon almond extract
• • 1 1/2 cup all-purpose gluten free flour
• • 1/4 cup cornstarch
• • 1/2 teaspoon Xanthan gum
• • 1 teaspoon salt
• • 1/2 cup fresh raspberries

Frosting

• • 3/4 cup powdered sugar
• • 2 tablespoons water
• • A few raspberries to garnish

Instructions

1. Preheat your oven to 325°F. Grease well a standard loaf pan (9-inches) and set it aside.
2. In a stand mixer, blend butter and sugar on medium-high speed until it is creamy, pale and fluffy. Turn down the speed of the mixer to low, add one egg a time. When well combined, add the next one.
3. When all eggs are added, turn up the speed to medium-high again, add vanilla and mix for 2 minutes until the batter is smooth.
4. Turn the speed of the stand mixer again to low, add the gluten-free flour, cornflour, xanthan gum and salt into the butter batter. Mix until just combined. The batter should be soft and smooth.
5. With a spatula, scrape half of the mixture into the prepared loaf pan. Layer the fresh raspberries into the loaf pan and top with the rest of the cake mixture.
6. Smooth the top and carefully bang the bottom of the pan a few times on the kitchen counter to remove any air bubbles.
7. Place the loaf pan in the center of the preheated oven and bake for 50 mins or until the cake turns lightly golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven, place the cake on a wire rack to cool completely.
9. While the cake cools, mix the powdered sugar and water together to form the frosting for the cake.
10. Pour the frosting mix over the cake and garnish with more fresh raspberries.
11. Serve with a cup of tea and enjoy!

Now that we have our tea, let’s move onto the pastry that goes with it.

I love a side of tea cookies or cakes when drinking a good cup of tea. Today, I am sharing my favorite gluten-free Raspberry Tea Cake. It is super easy to make and great for sharing! Hope this blog post inspires you to blend and drink your own tea. After all, tea (plus a cake) is always a good idea!

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