TEA TIME

A look back at when beer gardens were the rage.

Written by Heidi Bethel
Photos by Lou Manna

Traditionally enjoyed piping hot alongside delightful nibbles, the almighty tea is popping up as the main ingredient in creative concoctions throughout the Sierra. When used in cocktails and mocktails, both herbal and pure teas steep character into the tasty libations — each with its own distinctive qualities and ingredients. 

With seemingly endless flavor options, non-caffeinated herbal teas do not contain tea leaves; rather, they are a mixture of delightful fruits, flowers, herbs, roots, and spices. Pure tea, herbal’s zippy counterpart, is derived from the Camellia sinensis plant and touts bold tastes with a caffeine kick. 

A little something extra

Medicinal benefits abound from tea. According to Harvard Health Publishing by Harvard Medical School, tea contains substances linked to a lower risk for heart disease, cancer, and diabetes. Many of the ingredients in herbal teas also add healthy buzz, including anti-inflammatory, immune boosting, and calming properties.

Staci Parker, owner of Too Soul Tea Co. in Reno, appreciates the many ways teas can help the body. 

“Tea is high in antioxidants, minerals, and vitamins that occur naturally,” she says. “Plus they taste great. A vodka tonic is pretty blah, but if you add lavender tea to it, you get a nice, smooth taste. With the health benefits, you get a head start on the detox process, too.” 

Concentrated mixer

Virtually any tea can be used in concentrated form as a base for a tasty mocktail. To start, use double the amount of tea bags needed per serving when brewing, and note the appropriate brew time. 

“Herbal blends can be steeped longer, and it will make the concentrate more fragrant, while green tea becomes very bitter if you have it in the water longer than 90 seconds,” warns Kunall Patel, co-owner of Davidson’s Organics in Sparks. 

Once the tea concentrate is complete, it’s time to get creative; try mixing it with lemon-lime soda, fruit juices, muddled fruit, or an herb sprig. What is important is to play up the flavor profiles of the tea. 

“Teas are multifaceted and cater to all ages,” Patel notes. “We have teas with honey and flavored with berries or fruits that make a great start to a quick, antioxidant-filled drink even kids will love.”

Liquor infusions

Cold brews aren’t just for coffee. Alenka Vrecek, owner of Tahoe Teas in Carnelian Bay, has found great success in infusing tea directly into alcohol. 

“I’ve experimented with it a lot, and the flavors truly come through with herbal and pure teas. I recommend using quality vodka without flavor and sticking several tea bags in it. If you let it sit for a few days, it will really take on the flavor profile of tea. You can make an easy cocktail with the infused vodka by adding soda water and a lemon twist to freshen it up,” she adds.

Hot teas mixed with whiskey or bourbon also make a great option in the cooler months. “Darker teas like Earl Grey, black, or chai pair well with rich liquors,” Patel says. “You can make really delicious takes on the hot toddy or Irish coffee very simply.” 

With cocktail and mocktail ideas aplenty, enjoy your next tea time in a new way … hopefully with vodka and shared among friends. 

Heidi Bethel is a longtime tea drinker who didn’t stray from her favorite, jasmine green, until she had children — that’s when the heavy caffeine intake began. With a kettle at the ready, she enjoys tea mocktails throughout the day and cannot wait for a tea cocktail as the sun sets. 

Daly’s Hard Hitter
(courtesy of Kunall Patel, co-owner of Davidson’s Organics in Sparks. Serves 12)

2 quart-sized brew bags of Davidson’s Organics mango peach iced tea
1, 750-milliliter bottle vodka
60 ounces lemonade
1 peach (fresh or frozen), pitted and sliced
1 mango (fresh or frozen), seeded and crushed
Lemon wedges

Combine the tea and vodka in large pitcher. Infuse for 5 hours. Add lemonade to the tea-infused vodka. In a serving glass, add 1 slice peach and 1 slice mango. Muddle fruit. Add ice, fill with tea-infused vodka and lemonade, and stir. Garnish with lemon wedge. 

Tea-wisted Irish Coffee
(courtesy of Kunall Patel, co-owner of Davidson’s Organics in Sparks. Serves 1)

2 tablespoons organic cane sugar
4 Davidson’s Organic Irish breakfast black tea bags
8 ounces hot water
2 ounces Irish whiskey
2 ounces heavy whipping cream

Combine sugar, tea, and hot water in coffee mug and steep 3 to 5 minutes. Remove and strain tea bags. Add Irish whiskey and heavy whipping cream. Stir.