Mulberries in My Morning Cup of Tea

I tried something new that I had never tried before. I tried organic dried mulberries in my cup of tea this morning. I tried them originally in a cup of Gunpowder green tea.

However, dried mulberries are traditionally added to tea in Turkey, so I thought a Darjeeling type tea might complement the flavor of the mulberries perfectly. The flavor of the mulberries was vaguely reminiscent of the flavor of maple syrup or licorice root, but with a more tart, fruity taste.

I thought that flavor would combine really well with a high quality black tea that was processed more in the Indian or Iranian manner. To test my theory, I made a mug of my Guranse Estate organic black tea, (steeped 2 minutes at 195 degrees) which is produced just over the border from Darjeeling India in Nepal. I added the dried mulberries and allowed them to absorb the tea liquid and rehydrate. My suspicions were were proven correct! The flavor of the mulberries perfectly complemented the Napalese black tea and were a tart treat to eat while I was drinking my tea.

The process of adding the dried mulberries to tea reminded me of the Taiwanese practice of drinking Boba or Bubble Tea.

Boba tea has become popular in my area recently, and I used to really enjoy it. However, Boba tea as prepared by most restaurants and coffee/tea shops is really not appropriate for someone on the Paleo diet.

This seems to be a very healthy, Paleo appropriate alternative to Boba tea for people who enjoy Boba but cannot indulge due to dairy allergies and sensitivities or the very high amount of sugar in most Boba Teas. I don't think I would even enjoy Boba Tea made in most places that offer it because of the overwhelming sweetness of most Westernized Boba tea recipes. Even when I drank Boba regularly I would make it at home using a traditional Taiwanese recipe that did not include sweetening the milky green tea at all. Only the Boba pearls were sweetened with honey or maple syrup.

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