 Welcome to the tea of the day today. I've basically just decided to do let's do a fun mix and talk about a little bit about herbal teas about how you can mix them around and basically the last couple days what I've been doing is just been miscellanously throwing in lots of different little herbs together and I Tell you most of them have come out perfectly fine It's like if you're wanting to be refined and you want to be like I want to have this taste Accented by this flavor. Yes. Mmm. This is a lovely blend Then yeah, of course you can do that. Yes I'm going to take three sprigs of thyme and two sprigs of oregano and one of basil and throw it all together And it'll be lovely But that I mean at the end of the day with herbal teas You can mix and match a lot of them in there and it's like oh, I've got a little bit of this I'll toss it in there. It's you know, it's got a little bit of this It's kind of like you know with good leftovers where it's like, oh, I've got a little bit of that I'll finish that off. I got a little bit of pizza. I'll finish a slice of that off Oh, I got some tuna off a bit of that too, you know They're all good and you know, you know, so they want to have tuna pizza, but Not the best example, but as far as the herbal teas are concerned Unless you're dealing with the strong stuff You can blend it pretty much Miscellaniously and get away with it So like I've been blending my his off my mince so the apple mint the spearmint peppermint chamomile the What else do I have going on out there? Not the marjoram. I've got the oregano. I've got the Time I've got the cinnamon basil the regular basil the sage The lavender and a couple others that I've just been miscellanously playing around with and They've all blended really well together. The trick is is like I said with the strong ones. So the sage the rosemary the Oregano even can be a bit stronger As is the time if it's a woodier time and not a fresher time So like it's been around if you're grabbing more of a woody stemmed one That is a bit stronger Especially if you end up putting the stem in there So it's like if you get a fresh one that's a green stem and you just put it in there with the leaves That can be okay, but if you get a woody stem and you put it in there, that's definitely gonna affect the flavor Okay, just saying if you just want to you know say hey experiment and throw a bunch in there You can do that And you can actually let them steep quite a while this I kind of actually even forgot about and left for like 10 minutes or So and I'm perfectly happy with it. It tastes great It doesn't taste too strong It which is the imperative thing and when you leave certain herbs that can get bitter So the rosemary can get better the sage can get better the basil can get ugly Kind of bitter nasty tasting kind of like I've said before with that spinachy taste where it's just the evil grassy water Blah mmm taste that nobody likes And if you do lucky you How do you like that all pretty much every flower except like a hibiscus, which is a very strong fruity flower You can get away with doing because they're all lighter the the hyssop the chamomile the calendula even valerian even Stevia, I mean, you know pretty much any of the herbs Yeah, that aren't heavier. What are your herbs or have a strong taste that can get bitter Okay, you can just mix and match and play around with That's my point. Have fun with your tea. Enjoy Have a good day