Tare Almanac · Volume Two working draft. 26 entries · 5 chapters. Facts are research-level and need a domain pass before print.
Tare Almanac · Volume Two
Teas & Tisanes
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A cup-by-cup field guide to Tare's tea wall, plus coffee.
Tare Bulk Foods
Tare Almanac
Volume Two
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Teas & Tisanes
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Twenty-six teas, tisanes, and coffees on the wall at Tare, each with brewing notes and a real recipe in every chapter.
Introductioni
A note before you start
How to use this book.
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Tare's tea wall is half the store's character. This volume teaches you to brew each one the way the leaf wants, when to reach for it, and how the house blends came together. Coffee gets the last chapter; same store wall, different bean.
Most chapters group by leaf and method. Black teas brew hot and short. Greens brew cool and shorter. Tisanes do not contain Camellia sinensis at all and follow their own rules. House blends round out the wall, and the coffee chapter closes things out.
Inside each entry
Common name and source. Latin name for the plant, or the blend's composition.
Three sections. What it is for, how to brew it, when to skip it.
A panel on the right. Taste, what it pairs with, the right brew temp and time, and three quick patterns.
A short note. Reference, not medical advice.
Bring your own container, scoop what you need, and the entry tells you what to do with it.
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Tare Almanac · Volume Twoi
Introductionii
A note from the owners
Our philosophy on tea, tisanes, and coffee.
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A good cup is a small daily ritual, and the leaf or bean does most of the heavy lifting. We carry the wall we carry because each one earns its spot: real source, honest blend, and a quality that holds up in a bulk bin.
Tisanes have a longer traditional record than most modern drinkers know. Tulsi has been brewed in Indian homes for three thousand years. Rooibos is the daily cup of an entire country. Yerba mate is a shared ritual across an entire continent. We treat them like that, not like novelty stock.
Coffee gets the same treatment. We choose roasts that have a place on the wall, not on a marketing brochure.
Everything here is reference. Real medical questions go to your doctor, not the back of a bin tag.
A malty, brisk leaf from the Brahmaputra valley in northeast India. The backbone of most breakfast blends; brews up dark amber and stands up well to milk.
What it's for.
Mornings when you want body and bite. The high tannin pairs naturally with milk and a little sweetener, which is why it became the canonical English-breakfast leaf.
How to use it.
Boil water to 205°F. One teaspoon per cup, steep three to five minutes. Longer steeps push tannin and bitterness; shorter steeps drop body. Add milk last.
Good to know.
Standard tea cautions: about half the caffeine of brewed coffee per cup. Avoid late in the day if you sleep light. Iron absorption from a plant-based meal drops if you drink it with food.
Leaf · Citrus classic
Earl Grey Black Tea
Camellia sinensis · bergamot oil
Black tea perfumed with oil of bergamot, the small bitter citrus from Calabria. Created by accident or design (the legends vary) in the 1830s; the most-imitated tea blend in the world.
What it's for.
Afternoon cup, when you want lift but not breakfast intensity. The bergamot reads as floral citrus on top of the malty base; lemony and slightly bitter.
How to use it.
Boil water to 205°F. One teaspoon per cup, steep three to four minutes. Often taken with milk and a slice of lemon (alternately, never together; the lemon will curdle the milk).
Good to know.
Real bergamot oil is rare; many mass-market Earl Greys use synthetic. Check the label if you care. Caffeine the same as plain black.
A blend of Assam, Ceylon, and Kenyan black teas, balanced to drink with milk. The most-poured black tea in the English-speaking world.
What it's for.
When you want a cup that takes milk gracefully and tastes the same Tuesday as Saturday. The blend is doing the consistency work.
How to use it.
Boil water to 205°F. One teaspoon per cup, steep three to five minutes. Milk first if you grew up that way; tea first if you didn't. It will not actually matter.
Good to know.
Standard caffeine. The leaf cut here is small (broken-leaf grade), which steeps faster and stronger than whole-leaf teas.
Leaf · Cool-weather blend
Orange Spice Black Tea
Camellia sinensis · orange peel · clove
Black tea blended with orange peel and warming spices, usually clove and cinnamon. Drinks like a holiday in a cup; popular through fall and winter.
What it's for.
Cold afternoons and dark evenings. The orange and clove are aromatic enough that it can be brewed weaker than plain black without losing character.
How to use it.
Boil water to 205°F. One teaspoon per cup, steep three to five minutes. Pairs well with milk and a touch of honey, or hot with a splash of bourbon.
Good to know.
Cloves can interact with blood thinners in large amounts. A daily cup is well within safe range.
Black tea simmered with whole spices and milk in the Indian household tradition. Not the syrup at the coffee shop; the actual thing, made in a pan.
What it's for.
Cold mornings, sluggish afternoons, after-meal digestion. The spices do real work; cardamom and ginger are studied for digestive ease, and the warmth is the point.
How to use it.
Simmer one cup of water with a tablespoon of chai per cup, plus crushed cardamom pods if you have them. After three minutes add one cup of milk of choice. Bring back to a simmer, strain into mugs, sweeten with honey or sugar.
Good to know.
Caffeine plus the warming spices is a strong combo in late afternoon. Skip the late cup if you sleep light.
<p>If you love chai but want to skip the caffeine, rooibos is the perfect base. It has a naturally sweet, slightly nutty flavor that takes beautifully to warm spices like cardamom, cinnamon, and cloves. This version simmers everything together on the stove so the flavors really meld into something special.</p><h2>Ingredients</h2><ul><li>2 tbsp <strong>rooibos tea</strong></li><li>1/4 tsp <strong>cardamom (ground)</strong></li><li>1/2 tsp <strong>Ceylon cinnamon</strong></li><li>1/4 tsp <strong>ground ginger</strong></li><li>1/8 tsp <strong>ground cloves</strong></li><li>1 1/2 cups water</li><li>1 cup milk of choice</li><li>1 tbsp <strong>TN maple syrup</strong> or sweetener of choice</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Combine the water, rooibos tea, cardamom, cinnamon, ginger, and cloves in a small saucepan. Bring to a boil, then reduce to a low simmer.</li><li>Simmer for 5 to 7 minutes to let the spices infuse.</li><li>Add the milk and heat for another 2 minutes until steaming.</li><li>Strain through a fine mesh strainer into mugs, stir in the maple syrup, and serve.</li></ol><h2>Notes</h2><ul><li>This is naturally caffeine-free, making it a great evening drink.</li><li>For a creamier version, use full-fat coconut milk.</li><li>Add a pinch of <strong>black pepper</strong> for extra warmth and a touch of heat.</li></ul>
Tare Almanac · Volume TwoPage 5
Tare Almanac · Volume TwoGreen Teas.
02
Chapter 02 of 05
Green Teas.
Steamed or pan-fired leaf. Lower temp, shorter steep; bitter punishes long brews.
In this chapter
China Green TeaCamellia sinensis7
Jasmine Green TeaCamellia sinensis · jasmine flowers7
Matcha Green TeaCamellia sinensis · stone-ground8
Raspberry Green TeaCamellia sinensis · raspberry leaf · raspberry flavor8
Strawberry Green TeaCamellia sinensis · strawberry · hibiscus9
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Tare Almanac · Volume Two6
Tare Almanac · Volume Two · Green Teas.Page 7
Leaf · Pan-fired classic
China Green Tea
Camellia sinensis
The base green of Chinese tea tradition. Pan-fired in a hot wok, which gives a toasty, slightly nutty finish (sometimes called chestnut sweetness).
What it's for.
Afternoon cup, with or after meals. Lower caffeine than black tea, plenty of L-theanine, the calm-focus pairing that gave green tea its reputation.
How to use it.
Heat water to 175°F (steaming, not boiling). One teaspoon per cup, steep one to two minutes. Boiling water and long steeps make it bitter and astringent.
Good to know.
Polyphenols can interfere with iron absorption from plants. Drink between meals if iron is a concern.
Leaf · Floral classic
Jasmine Green Tea
Camellia sinensis · jasmine flowers
Green tea layered with fresh jasmine blossoms at night so the leaf absorbs the scent, then the blossoms are sifted out. The result smells like a garden in a cup.
What it's for.
Afternoon or evening. The floral nose makes it feel lighter than it is. Lower caffeine than black, low-to-moderate compared to coffee.
How to use it.
Heat water to 175°F. One teaspoon per cup, steep two minutes. Honey rounds it nicely. Drink hot to catch the aromatic top notes; iced is fine but loses some of the floral.
Good to know.
Same iron-absorption note as plain green tea. Otherwise gentle.
Shaded-grown Japanese green tea, dried and stone-milled to a fine bright-green powder. Whisked, not steeped: you drink the whole leaf.
What it's for.
Morning ritual. The L-theanine to caffeine ratio is the highest in the tea world; a steady focus, not a coffee spike. Antioxidant load is also high.
How to use it.
Sift one teaspoon into a cup. Add a third of a cup of water at 175°F. Whisk with a bamboo chasen (or a small whisk) in a quick W motion until foamy. Drink within a minute.
Good to know.
About a third the caffeine of coffee per serving but absorbed slower. Skip late afternoon if you sleep light. Tannin reading high if your stomach is sensitive on empty.
<p>Matcha delivers a calm, steady energy that coffee just cannot match. This latte is simple to make at home, and the key is whisking the matcha into a small amount of hot water first so it dissolves completely. The result is a smooth, creamy drink with a beautiful green color and a subtle earthy sweetness.</p><h2>Ingredients</h2><ul><li>1 tsp <strong>matcha green tea</strong></li><li>2 tbsp hot water (not boiling, around 175 degrees)</li><li>1 cup milk of choice</li><li>1 tbsp <strong>Duck River honey</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Sift the matcha powder into a small bowl or mug to remove any clumps.</li><li>Add the hot water and whisk vigorously with a matcha whisk or small regular whisk until frothy and smooth.</li><li>Heat the milk until steaming, then froth it. Pour the hot milk over the matcha paste.</li><li>Stir in the honey and enjoy.</li></ol><h2>Notes</h2><ul><li>For an iced matcha latte, whisk the matcha with 2 tablespoons of warm water, then pour over a glass of ice and cold milk.</li><li>Swap the <strong>Duck River honey</strong> for <strong>TN maple syrup</strong> for a vegan version with a deeper sweetness.</li><li>A pinch of <strong>vanilla extract</strong> adds a lovely flavor twist.</li></ul>
Tare Almanac · Volume TwoPage 10
Tare Almanac · Volume TwoOolong & The Outliers.
03
Chapter 03 of 05
Oolong & The Outliers.
Partial oxidation, the rooibos that isn't tea, and a South-American gourd ritual.
In this chapter
Se Chung Oolong TeaCamellia sinensis · partial oxidation12
Rooibos TeaAspalathus linearis12
Yerba MateIlex paraguariensis13
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Tare Almanac · Volume Two11
Tare Almanac · Volume Two · Oolong & The Outliers.Page 12
Leaf · Half-fermented
Se Chung Oolong Tea
Camellia sinensis · partial oxidation
Oolong sits between green and black: leaves are bruised and partially oxidized, sometimes thirty percent, sometimes seventy. Se Chung is a Chinese-style mid-oxidation oolong, twisted leaf, amber cup.
What it's for.
Mid-day cups. Lower caffeine than black, higher than green. The flavor is the whole point: roasted, slightly sweet, with a long finish that re-steeps three or four times.
How to use it.
Heat water to 195°F. One teaspoon per cup, steep two to three minutes. Re-steep the same leaf two or three more times, adding thirty seconds each round. The middle steeps are often the best.
Good to know.
Moderate caffeine. The polyphenols carry the same iron-absorption note as other true teas.
Bush · Red bush, no caffeine
Rooibos Tea
Aspalathus linearis
Not a tea at all; a South African bush (rooibos means 'red bush' in Afrikaans). Naturally caffeine-free, naturally sweet, brewable as long as you like without bitterness.
What it's for.
Any time, especially evenings. The default after-dinner cup for an entire country. Antioxidant-rich and gentle on the stomach.
How to use it.
Boil water to 205°F. One teaspoon per cup, steep five to seven minutes. Unlike true teas, rooibos does not get bitter with long steeping; brew it as strong as you like.
Good to know.
Very safe. Generally well-tolerated in pregnancy and for children. The naturally sweet finish means you usually do not need honey.
Tare Almanac · Volume Two · Oolong & The Outliers.Page 13
Holly leaf · Shared ritual
Yerba Mate
Ilex paraguariensis
The dried leaves and twigs of a South-American holly, brewed in a gourd and sipped through a metal straw (a bombilla). The daily caffeine source for an entire region of South America.
What it's for.
Mornings, especially shared. Caffeine close to coffee, plus a milder family of stimulants (theobromine, theophylline). The traditional preparation is communal.
How to use it.
Heat water to 160°F (hotter scalds the leaf). Fill a gourd or cup two-thirds with mate, tilt so dry leaves stack on one side. Pour water onto the wet leaves; sip; refill. Or just steep one tablespoon per cup for five minutes if you do not have the gear.
Good to know.
Strong stimulant in volume. Avoid late in the day. Very hot mate has been linked to esophageal cancer in long-term studies; drink at warm-not-scalding temperature.
<p>If you love chai but want to skip the caffeine, rooibos is the perfect base. It has a naturally sweet, slightly nutty flavor that takes beautifully to warm spices like cardamom, cinnamon, and cloves. This version simmers everything together on the stove so the flavors really meld into something special.</p><h2>Ingredients</h2><ul><li>2 tbsp <strong>rooibos tea</strong></li><li>1/4 tsp <strong>cardamom (ground)</strong></li><li>1/2 tsp <strong>Ceylon cinnamon</strong></li><li>1/4 tsp <strong>ground ginger</strong></li><li>1/8 tsp <strong>ground cloves</strong></li><li>1 1/2 cups water</li><li>1 cup milk of choice</li><li>1 tbsp <strong>TN maple syrup</strong> or sweetener of choice</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Combine the water, rooibos tea, cardamom, cinnamon, ginger, and cloves in a small saucepan. Bring to a boil, then reduce to a low simmer.</li><li>Simmer for 5 to 7 minutes to let the spices infuse.</li><li>Add the milk and heat for another 2 minutes until steaming.</li><li>Strain through a fine mesh strainer into mugs, stir in the maple syrup, and serve.</li></ol><h2>Notes</h2><ul><li>This is naturally caffeine-free, making it a great evening drink.</li><li>For a creamier version, use full-fat coconut milk.</li><li>Add a pinch of <strong>black pepper</strong> for extra warmth and a touch of heat.</li></ul>
Tare Almanac · Volume TwoPage 14
Tare Almanac · Volume TwoTare House Blends.
04
Chapter 04 of 05
Tare House Blends.
The reason the tea wall has its own gravity. Each blend is named, ingredient-listed, and brewed the way it wants.
In this chapter
Elderberry Echinacea Wellness TeaSambucus nigra · Echinacea purpurea blend16
Golden Hour Tonic TeaTurmeric · ginger · black pepper blend16
Tare Almanac · Volume Two · Tare House Blends.Page 16
Tisane · Cold-and-flu cup
Elderberry Echinacea Wellness Tea
Sambucus nigra · Echinacea purpurea blend
A house blend built for the first sign of a cold. Elderberry for the immune polyphenols, echinacea for traditional immune support, with rose hips and ginger holding it together.
What it's for.
The week you feel a tickle in the throat. Best taken at the first sign, before things get worse. Antioxidant-rich and warming.
How to use it.
Boil water to 205°F. One tablespoon per cup, steep ten minutes covered. Add honey to taste. Two or three cups across the day during the early days of a cold.
Good to know.
Echinacea is not recommended for daily long-term use (more than ten days at a stretch). Skip in autoimmune conditions without a doctor's nod.
Tisane · Anti-inflammatory cup
Golden Hour Tonic Tea
Turmeric · ginger · black pepper blend
A house blend built around turmeric, ginger, and a touch of black pepper (which makes the curcumin in turmeric six to twenty times more bioavailable). Warm, golden, faintly sweet.
What it's for.
Daily anti-inflammatory cup. Stiff joints, sore muscles after exercise, the slow-baseline-inflammation cup. Effects build over weeks.
How to use it.
Boil water to 205°F. One tablespoon per cup, simmer ten minutes (turmeric extracts slowly). Strain. Add a splash of milk of choice and a touch of honey.
Good to know.
Skip with blood thinners and at high doses before surgery. Turmeric can interact with several common medications; talk to a pharmacist if you take any.
Tare Almanac · Volume Two · Tare House Blends.Page 17
Tisane · Digestive cup
Lemon Ginger Tea
Lemon peel · ginger root · lemongrass blend
A bright, slightly spicy house blend: lemon peel, ginger root, lemongrass, sometimes a pinch of green tea. Soothing, warming, broadly useful.
What it's for.
After a heavy meal, mild nausea, the start of a head cold. Ginger does real work for digestion and queasiness; the lemon brightens it.
How to use it.
Boil water to 205°F. One tablespoon per cup, steep eight minutes. Add honey if you like.
Good to know.
Ginger can interact with blood thinners in large daily amounts. A cup or two is well within safe range.
Tisane · Sweet, no caffeine
Luscious Licorice Herbal Tea
Licorice root · cinnamon · orange peel blend
A naturally sweet caffeine-free blend built on licorice root. The licorice does the sweetening; you do not need to add anything.
What it's for.
Sweet cravings without sugar. Mild sore throat. The licorice has a long traditional record for soothing respiratory and digestive tissues.
How to use it.
Boil water to 205°F. One tablespoon per cup, steep eight to ten minutes.
Good to know.
Daily licorice is not for everyone. Avoid with high blood pressure, low potassium, or in pregnancy. A cup a few times a week is safer than a daily habit if any of those apply.
Tare Almanac · Volume Two · Tare House Blends.Page 18
Tisane · Mineral tonic
NORA Tea
Nettle · oat straw · raspberry leaf · alfalfa
The classic American nourishing-herbal blend (the name comes from the first letters of its herbs). A daily mineral and B-vitamin tonic, popular through pregnancy and postpartum.
What it's for.
Daily nourishment, low iron, postpartum recovery, the buzz-burnout cup. The four ingredients stack their minerals; cold-infused, the brew is unusually mineral-dense.
How to use it.
Best as a cold infusion. Two tablespoons per quart of cool water, steeped overnight in the fridge, strained, drunk through the day. Hot version: one tablespoon per cup, ten minutes covered.
Good to know.
Generally very safe. Skip alfalfa portion if on warfarin (high vitamin K) or with active lupus.
Tisane · Bedtime cup
Relaxing Tea
Chamomile · lavender · lemon balm · skullcap
A house blend for the end of the day. The four classic nervines work together: chamomile to soften, lavender for the aromatic settle, lemon balm for the mood lift, skullcap for the racing mind.
What it's for.
An hour before bed. Tension headaches, wired-tired evenings, the can't-turn-the-thinking-off cup.
How to use it.
Boil water to 205°F. One tablespoon per cup, steep ten minutes covered. The cover matters; the volatile oils that do the work would otherwise steam off.
Good to know.
Skip lavender portion in pregnancy at higher doses. Generally very safe.
Tare Almanac · Volume Two · Tare House Blends.Page 19
Tisane · Berry-pink cup
Strawberry Shindig Tea
Hibiscus · strawberry · rose hip · apple
A naturally caffeine-free house blend, bright pink in the cup, tart and fruity. Hibiscus does the color and the tart; strawberry, rose hip, and apple soften the edges.
What it's for.
Iced tea by the pitcher in summer. Vitamin C from the rose hips, antioxidants from the hibiscus, the kind of cup you drink because it tastes good.
How to use it.
Boil water to 205°F. One tablespoon per cup, steep eight minutes. Better iced than hot for most people; cold-brew overnight in a pitcher.
Good to know.
Hibiscus can mildly lower blood pressure; talk to a doctor if you take BP medication. Skip in pregnancy at medicinal doses.
The house chai. Black tea base, the canonical Indian spice blend, a little extra cardamom because cardamom is the right answer. Drinks like fall and winter.
What it's for.
Cold mornings, dark afternoons. The spices do real digestive work; the tea base carries the caffeine.
How to use it.
Simmer one cup of water with a tablespoon of chai for three minutes. Add one cup of milk of choice. Bring back to a simmer, strain, sweeten to taste.
Good to know.
Same caffeine note as straight black tea. Skip the late cup if you sleep light.
<p>Red raspberry leaf tea has been a staple in women's herbal traditions for generations, prized for its mineral content and gentle toning properties. Nettle leaf adds even more minerals to the cup, and chamomile brings a soft, calming sweetness that makes the blend genuinely enjoyable to drink. This is a tea you can sip daily as a nourishing part of your routine.</p><h2>Ingredients</h2><ul><li>1 tbsp <strong>red raspberry leaves</strong></li><li>1 tsp <strong>nettle leaf</strong></li><li>1 tsp <strong>chamomile flowers</strong></li><li>2 cups boiling water</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Place the red raspberry leaves, nettle leaf, and chamomile flowers in a tea infuser or teapot.</li><li>Pour the boiling water over the herbs and cover.</li><li>Steep for 10 to 15 minutes for a full-flavored, mineral-rich infusion.</li><li>Strain and enjoy warm or at room temperature.</li></ol><h2>Notes</h2><ul><li>For maximum mineral extraction, try steeping this blend for 4 hours or overnight as a nourishing infusion (see the Nettle Nourishing Infusion recipe for the method).</li><li>Add a spoonful of <strong>Duck River honey</strong> or a squeeze of lemon for extra flavor.</li><li>Mix a large batch of the dry blend to keep in a jar for quick daily brewing.</li></ul>
Tare Almanac · Volume TwoPage 20
Tare Almanac · Volume TwoCoffee.
05
Chapter 05 of 05
Coffee.
Same wall, different bean. Roast profiles, brew methods, and the mushroom-coffee outlier.
In this chapter
Craft & King Medium RoastCoffea arabica22
Fireside Medium/Dark RoastCoffea arabica22
Late Night DecafCoffea arabica · Swiss water process23
Timor-L'esteCoffea arabica · single origin23
Mushroom CoffeeCoffea arabica · Cordyceps · Lion's Mane · Chaga24
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Tare Almanac · Volume Two · Coffee.Page 22
Bean · Daily medium
Craft & King Medium Roast
Coffea arabica
A medium-roast arabica from Craft & King, the local roaster Tare sources from. Balanced, drinkable any way you brew it, no surprises.
What it's for.
Your everyday cup. Medium roast keeps both the bean's origin character and the warm sweetness most people associate with coffee.
How to use it.
Pour over, drip, French press, espresso. Use sixty grams of beans per liter of water as a starting point (roughly two tablespoons per twelve-ounce cup). Grind medium for drip, medium-coarse for press.
Good to know.
Standard coffee caffeine; about 95 mg per eight-ounce cup. The first cup of the day works best on a full stomach.
Bean · Cozy dark
Fireside Medium/Dark Roast
Coffea arabica
A slightly darker roast, still arabica, with a touch more body and a roasted-nut finish. Built for cold weather and slow mornings.
What it's for.
When you want a cup that reads richer without going full dark roast. Cozy is the word.
How to use it.
Same brewing notes as the medium. French press shows it best; pour over is fine. Espresso pulls a thicker shot here.
Good to know.
Standard caffeine. Darker roasts have slightly less caffeine per gram than lighter ones (the bean loses density as it roasts).
A decaffeinated arabica processed with the Swiss water method, which uses water and carbon filters rather than chemical solvents. The roast keeps most of the flavor of caffeinated coffee.
What it's for.
Evening cups, when you want coffee but not the caffeine. The Swiss water process is the cleaner of the two main decaf methods.
How to use it.
Brew the same way you brew the caffeinated version. The flavor is slightly more delicate; pour over and drip handle it best.
Good to know.
Decaf still has trace caffeine; about 2 to 5 mg per cup. Generally not enough to disrupt sleep.
Bean · Single origin
Timor-L'este
Coffea arabica · single origin
A single-origin arabica from Timor-Leste in Southeast Asia. The country's coffee has a distinctive earthy-bright profile that comes from the volcanic soil and the local processing tradition.
What it's for.
When you want to taste the bean. Single-origin coffees show off where they came from; this one reads earthy with a clean acidity.
How to use it.
Pour over or aeropress show off single-origin best. Drip is fine. Use slightly cooler water (200°F) to keep the bright notes from burning.
Good to know.
Standard caffeine. The flavor is delicate; old beans (more than a month from roast date) lose the character fast.
A blend of regular coffee with three of the functional mushroom extracts from Vol 4: Cordyceps for energy, Lion's Mane for focus, Chaga for antioxidants. Ground together, brewed like normal coffee.
What it's for.
Morning cups where you want the daily mushroom dose built in. Less concentrated than stirring powder into your coffee yourself, but a real convenience.
How to use it.
Brew like any other coffee. Drip and pour over both work; the mushroom extracts do not change brewing behavior in any noticeable way.
Good to know.
Standard caffeine. The mushroom additions are well below clinical dose; this is a daily supplement-level amount, not a therapeutic one.
<p>Cold brew coffee is smoother, less acidic, and more forgiving than hot-brewed coffee. Making it at home is dead simple. You just need coarsely ground coffee, cold water, and a little patience. The result is a concentrate that you can dilute to your preferred strength and enjoy over ice all week long.</p><h2>Ingredients</h2><ul><li>1 cup coarsely ground <strong>Craft & King medium roast</strong> (or any Tare coffee)</li><li>4 cups cold filtered water</li><li>Milk or cream of choice (for serving)</li><li>Sweetener of choice (for serving)</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Combine the coarsely ground coffee and cold water in a large jar or French press. Stir gently to make sure all the grounds are wet.</li><li>Cover and let steep at room temperature or in the refrigerator for 12 to 18 hours.</li><li>Strain through a fine mesh strainer lined with cheesecloth, or press the plunger if using a French press.</li><li>To serve, dilute the concentrate with an equal amount of water or milk. Pour over ice and sweeten to taste.</li></ol><h2>Notes</h2><ul><li>This is a concentrate, so it is meant to be diluted. Start with a 1:1 ratio of concentrate to water and adjust to your taste.</li><li>Cold brew concentrate keeps in the fridge for up to 10 days.</li><li>Try this with <strong>Papua New Guinea medium-dark roast</strong> for a bolder, fruitier cold brew, or <strong>Late Night decaf</strong> for a caffeine-free version.</li></ul>
Tare Almanac · Volume TwoPage 25
Back MatterLatin Index
Botanical & Source Names
Latin to common.
For when you are checking sourcing or further reading.
A field guide to twenty-six teas, tisanes, and coffees from the wall at Tare Bulk Foods. Brewing notes, ingredient lists, and a real recipe in every chapter.
