Tea Sangria

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Last week my friend and fellow tea nerd Emily came by to teach me how to make tea sangria. In May I ran a tea blending workshop at the Cambria Gallery in Toronto, and it was at this event I got to try tea sangria for the first time. Emily made this delicious and refreshing cocktail for the event and everyone loved it, and so I asked her to share the recipe with me and all of you.

We spent the rest of the afternoon on the balcony drinking our sangria and eating delicious doughnuts from Uncle Betty’s. Life doesn’t get much better than this.

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What you need:
50 grams (approximately 4 tbsp) We used Mango Fruit Punch from DAVIDsTEA, but you can use any fruity tea you like.
4-5 cups boiling water
1/4 cup honey (or any sweetener you prefer)
2-3 cups assorted frozen or fresh fruit (we used a frozen blend with strawberrys, pineapple, honeydew and mango.)
5-6oz Triple sec
Bottle of white wine (or red if you prefer)

  1. Add tea and water and honey to pitcher and let steep 5-7min
  2. While the tea is steeping place fruit in a bowl with Triple sec and place aside.
  3. Once the tea is done steeping remove the tea leaves. Add the fruit, Triple sec mix and wine to the pitcher.
  4. Top off with ice if you are serving right away, or place in the fridge to cool and serve later.
  5.  *Optional: Add a couple pieces of fruit to the bottom of each cup before pouring to ensure everyone gets some yummy fruit in their drink.

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Tea Blending Workshop at Cambria Gallery

I, of course, enjoy any occasion where I get to talk tea, and last week I lead a tea blending workshop at Cambria’s Toronto gallery; I had an amazing time. I want to thank the wonderful people at Cambria who invited me and worked so hard to put the event together.

Cambria is a producer of natural quartz surfaces and their beautiful gallery was the ideal backdrop for an elegant evening of: eating scones and tea sandwiches, sipping tea sangria, and blending custom teas. Cambria often holds events in their gallery for those in the design community that work with them, and in honor of Mother’s day they asked each designer to invite a guest.

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5After I presented a short rundown of the different types of tea and what each brings to the table (or cup in this case) everyone had a chance to make a couple custom tea blends. Each guest got to pick between three choices for the base of their tea: green tea, black tea or rooibos. Then everyone got to add ingredients such as currents, ginger, cinnamon or lavender to create their perfect tea. It was so interesting and exciting to see what kinds of flavors were being blended and how much fun everyone was having. I had such a great time that I think I may have to start doing this type of thing on a regular basis.

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