Tea steps from teacup to wineglass, infusing Moscato sangrias and honey meads with fragrant leaves and fruit. Bloggers and winemakers alike pair light with light, dark with dark, favoring flavored teas over rare leaves. DIY pitchers steep overnight, while Teavine and Volcano Winery bottle bubbly, gently alcoholic, award-winning tea wines.

Tea and chocolate form a deliberate, delectable union. Match intensity: robust blacks and oolongs with dark couverture, lighter whites and rooibos with milk or white bars. Taste thoughtfully—warm mouth, swirl, sequence by cocoa percentage. Quality cocoa butter is crucial. Innovate with tea‑infused ganaches and tea‑topped specialty bars.

Tea’s polyphenols offer antioxidant, anti-inflammatory, and anti-aging skin benefits, especially from green tea. Effectiveness depends on concentration and stability, so DIY soaps, scrubs, salts, and bath teas shine. Experts Faiola and Kwiatkowski showcase tea-infused recipes, warn about irritating herbs, and suggest simple rituals—from brewed soaks to teabag eye masks—for indulgent, therapeutic care.

Tea time meets beer thirty in a frosty mash‑up of hops and leaves: from chai‑laced ancient ales to sencha‑bright IPAs and Earl Grey‑dark wheat. Home experimenters can French‑press or infuse, courting flatness and surprise, chasing citrus snaps, pomegranate tang, and the occasional glorious, undrinkable failure. Cheers to curiosity.