Today we tried our first cota bundle made into a tea. The color, as you can see, is a stunning yellow gold. The tea tasted remarkably similar to a black tea, the kind you'd use in making iced tea. The plant's refreshing quality was detectible. We didn't 'love' it until we played with other ingredients. Mint produced a complimentary taste. Sugar improved the overall likability but maple syrup and mint combined were the clear winner.
4 comments:
How does one find the Coda? I would love to try some of this.
are you just brewing it in a glass kettle with a strainer in the middle? looks cool...
You can see the plant here: http://blog.holyscraphotsprings.com/2011/05/keepin-it-wild-navajohopi-tea.html
It's in bloom now in our area, desert, 4500 elevation.
the teapot is a bodum glass pot
http://www.google.com/products/catalog?hl=en&q=bodum+teapot+glass&bav=on.2,or.r_gc.r_pw.&biw=1092&bih=933&um=1&ie=UTF-8&tbm=shop&cid=13115724201355315946&sa=X&ei=LAblTbeOG8nYgQfP2qCnBg&ved=0CGEQ8wIwAA
Thelesperma Megapotamicum, common name: Greenthread - (also, Navajo or Hopi tea or "Cota" (not "Coda" I believe)).
I find it to be mild, grassy and refreshing. I must try it your mint and maple syrupy way.. sounds like dessert!
For those who don't have it in their gardens, I recommend... http://www.plateautea.com/
(An organic NM based company).
This gets me through the winter when my garden supply is gone....
Post a Comment