Locally mixed sips for Mother’s Day teatime

Tirza Wibel mixes her teas by hand.

She founded Winterwoods Tea Co. two and a half years ago after moving to the Inland Northwest from Oregon. Today, her teas – mixed and packaged in a commercial kitchen in the basement of her Colbert home – are distributed in 48 states as well as about 30 local retail outlets.

Here, she offers three recipes for Mother’s Day afternoon tea using different varieties of her small-batch, loose-leaf product as a base.

For more information, visit winterwoodsteacompany.com.

Minty Green Iced Tea

Handful of fresh mint leaves

2 tablespoons Green Bluff Green loose-leaf tea

Fresh lavender leaves (optional)

Ice

Honey or agave to taste

Gently crush mint leaves with clean hands and place in a large pitcher. Add tea, and pour hot water over top, leaving a few inches of room. Cover and refrigerate for 4-6 hours. Strain out tea and mint leaves, and serve over ice. Add honey or agave to sweeten and a few fresh lavender leaves, if desired.

Berry Lemon Cold Brew Tea

Fresh or frozen mixed berries

2 tablespoons Northern Twilight loose-leaf tea

Juice of 1 lemon

Honey or agave to taste

Gently crush berries, and place in a large pitcher. Add tea and juice of 1 lemon. Add cold water, and cover. Refrigerate overnight or for 10-12 hours. Strain out tea leaves and crushed berries, and serve over ice. Add honey or agave to sweeten.

Northwest Ginger Tea

1-inch cube of ginger thinly sliced

2 tablespoons Northwest Berry (caffeine-free) loose-leaf tea

Juice of 1 lemon

Juice of 1 lime

6 cups water

Thinly slice ginger root, and place in medium pot on stove top. Add tea and juice of 1 lemon and 1 lime. Add water, and bring to just below a boil. Turn off, and let steep for 10 minutes or more. Strain out tea leaves and ginger, and serve hot.