Having Picard's Foglifter from @SageNatural this morning - cinnamon, cardamom, and ginger on a base of Earl Grey tea.
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Replying to @NeolithicSheep @SageNatural
That sounds wonderful. Wish I could still drink earl grey.
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Replying to @AdmiralHip
May I ask what limits you from Earl Grey? Because if the caffeine is the issue, we do offer this tea in decaf...
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Replying to @AdmiralHip
*winces* That's... awful. Does it carry over at all to other citrus?
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Replying to @SageNatural
I have to cook any fruit and vegetable and herb to eat it. Tea is tricky because I am allergic to some flowers (chamomile) and possibly others so I can only drink standard bagged black tea. So citrus all needs to be cooked. Bergamot seems fine in distilled beverages.
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Replying to @AdmiralHip
And I have another potentially weird question. How thoroughly cooked? Oils are usually extracted from fresh things, and that's how most standard teas are made. Is dried rind cooked enough or has it not had enough of the chemical change required?
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Replying to @SageNatural @AdmiralHip
(At least I think oils are generally made from fresh. The few things I've read about the process seemed to so indicate.)
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Replying to @SageNatural
So if oils are heavily processed like canola, they are fine. Cold pressed oils are a no go, and some plant extracts too. But if they are cooked (as long as they aren’t a cold pressed nut oil) then they are fine. Dried peels/herbs are not always heat treated...
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...or if they are it’s sometimes not enough for me. It really depends and it’s impossible to know how they are prepped so I have to be careful anyway.
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