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With foraged ingredients from the Jordan estate in hand, Chef Todd Knoll uses loose guidelines with no precise measurements needed to make homemade herbal teas. Madrone and manzanita bark, easily harvested into perfect cinnamon curls with a pocket knife, bring earthy, spiced base notes to most teas. The addition of wild chamomile, clover, verbena or even dried mushrooms contributes to a finished tea that is simple, fresh, alive and immediately enjoyable.
Spring water (Mountain Valley or Fiji water preferred)
Suggested items
Madrone bark
Manzanita bark
Chamomile
Clover
Verbena
Bay nut
Fennel
Wild rose
Dried matsutake mushrooms
Heat water to no more than 175℉.
Place madrone and manzanita bark into a tea press and pour hot water over the barks. Allow to steep for one minute.
As the water begins to take on color, add the other ingredients and allow to steep for two minutes.
Place the plunger top on to the tea press and push down slowly. Pour into a cup or small bowl and serve.
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Jordan Winery has a generator to ensure no disruptions to tours, tastings or winemaking if a public service power shutdown occurs.
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