We see this every year, the sun comes out, the temperature rises and like magic people are buying fruity, lighter teas in the spring.
For the same reason we crave hearty, heavy soups in the colder months, our bodies yearn for teas blended with fruit as the days grow longer and temperatures rise. Teas that earlier gave us comfort, like a rich chai, are pushed to the back of the shelf, making room for stone fruit blends with peach and apricot. Elderberry’s tang sounds uplifting and fresh as spring folds into summer.
Fruity green tea grows more popular as spring rolls into summer. Greens offer a fresh approach to tea. Green tea is as close as possible to the tea leaf off the bush. It’s minimally processed, and heat is applied to the leaf (called “kill green”) in order to prevent further oxidation of the leaf. Green tea naturally offers antioxidant attributes. These come in the form of epigallocatechin gallate, EGCG, or plant compounds called catechins. Benefits of EGCG can include anti inflammation, heart and circulation health, and other free radical fighting benefits.
Perhaps your body’s craving for green is also craving the added benefits of a healthy body.
Green and fruity teas tend to have a lighter body than a rich black or chai blend. Many of our herbals, or botanicals, also lend themselves to a lighter mouthfeel and body. Try a green tea you’ve never had before. Perhaps you are more of a single origin kind of person, you want a clean fresh flavor. Or maybe you’d rather try a green blend, built up with floral and fruit notes. Listen to your body, it might just know that it craves a variety of tea and it’s time to switch it up in the spring!
The Tea Shelf
Embrace these tea flavor urges by keeping your spring teas close. The occasional spring shower may have you reaching towards the back of the shelf, but keep your fresh, bright fruity teas near!
Written by Heather Kreilick