North Bay Woman

F A L L 2 0 2 0 NORTH BAY WOMAN 13 however, and "You can have it night or day," he says. To prepare tea, he advises using high-qual- ity loose-tea leaves and putting them in a removable infuser. "You really want to find a way to separate the leaves from the beverage after a proper infusion time," he says. For black tea, the water should be boiling; for others, let the water cool from boiling to 185 or 190 degrees. "It doesn't have to be precise," he says. After pouring the water over the tea leaves, let them steep for five minutes and then remove them so the tea doesn't get too tannic. The leaves retain their flavor, and you can infuse them several times if the tea is good quality and properly prepared. Teas contain essential oils, so it's best to store them in airtight tins in a spot away from heat sources. "People should have a tea collection like oth- ers have a wine collec- tion," Benecke says. Medicinal effects Gathering Thyme in San Rafael is a women-owned herbal supplement shop and clinic that also offers classes. "We're really dedicated to commu- nity health," says Chery Fromholzer, a western clinical herbalist. She explains that herbal teas, or tisanes, are nourish- ing, because they're high in vitamins and minerals that break down when they're infused in water. Gathering Thyme has 250 bulk blends behind the counter and also offers custom blends. One of the shop's specialties is Women's Nurturing Tea. Its primary ingredient is red raspberry, and it contains rose petals, which are good for the heart. It strengthens the uterus and is helpful for all ages but is especially useful during pregnancy. Love Your Lungs has been in demand this year, because "People are really suffering from all the side effects of the particulate matter in the air," Fromholzer says. It contains mullein and marshmal- low, which help moisten and nourish the lungs while lobelia opens the alveoli to allow better breathing. Fromholzer con- siders tea a ritual of self-care and says, "I would like to see everyone take some time to do self-care." Tea culture Tea has become increasingly popular as more people recognize its benefits. Petaluma Coffee & Tea Co. purchased a wholesale tea company in 1998, adding to its business serving coffee and tea at its downtown café. "We always thought it was going to take off, and it really has," says co-owner Sheila Bride. Loose-leaf tea is displayed in jars in the café, and customers make a selec- tion, which goes into a metal infuser for steeping. "People love that," she says. "It makes a difference in the flavor." The most popular blends are English Breakfast, Assam and flavored black teas, and "We have a fabulous Earl Grey," she says, adding that a bright bergamot is a longtime favorite. Cus- tomers often order rooibos as well, because it's flavorful and can serve as a substitute for coffee. Petaluma Coffee & Tea Co. blends some of its own herb- al teas. Among them, Sunset Blend is soothing, and Old St. Nick Rooibos is special for the holidays When customers enter the café, they find a quiet tearoom with carpeting that's separate from the bigger, bustling coffee area. "This is a different community than coffee. People who order tea sit and sip and have conversations," says Bride, explaining that it's a cultural difference that embraces calmness and leads to wellbeing. That's one more reason why tea is more than simply a beverage. It's a lifestyle choice that's good for everyone. n

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