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“I think this is my favorite from the National Park Sampler I purchased. The prickly pear has shown up in two teas that I’ve enjoyed. I wonder if I can find one of those locally to try. I don’t find...” Read full tasting note
“Sipdown! (14 | 218) “An Ode to Tea” Alphabet Challenge – G Yay, time for another National Park tea! No idea what eleuthero root or pau d’arco should taste like, but I’ve had some prickly...” Read full tasting note
“I’ve never had any of the flavours in here: prickly pear, eleuthera root, or pau d’arco, but I’m enjoying the tea. There’s hints of floral, but not like anything I’ve had before and a sour-y...” Read full tasting note
“In the Grand Canyon, Arizona has a natural wonder which is in kind absolutely unparalleled throughout the rest of the world. I want to ask you to keep this great wonder of nature as it now is. I hope you will not have a building of any kind, not a summer cottage, a hotel or anything else, to mar the wonderful grandeur, the sublimity, the great loneliness and beauty of the canyon. Leave it as it is. You cannot improve on it. The ages have been at work on it, and man can only mar it.” -Theodore Roosevelt on the Grand Canyon
Like many of the other lands designated as a national park, the Grand Canyon was in danger of becoming stripped of its resources by human settlers, miners, and businessmen eager to exploit its beauty. President Harrison named the land a Forest Preserve, but this still allowed mining and lumbering with a permit. When Theodore Roosevelt visited the Grand Canyon in the early 1900s, he expressed his wish to keep it pristine for future generations. Under the Antiquities Act, President Roosevelt declared the land a National Monument in 1908. It was not until 1919; that the Grand Canyon was officially named the 17th national park. In 1929, the same year Simpson & Vail was incorporated, Polly Mead Patraw became the first female Park ranger in Grand Canyon and the second female ranger-naturalist in the whole US Park Service (the first being Claire Hodges at Yosemite). She even wore the same uniform as the male rangers. While paving the way for future female rangers, Patraw made countless contributions to the research and literature on plant and flower life in the Southwest.
Desert heat and the canyons elevation create a harsh environment for anything to grow, but over 1700 forms of flora still call the Grand Canyon home. Cacti, of course, being the most common. Prickly pear cacti, which served as the inspiration for this blend, can be seen scattered throughout the canyon and on the rim. This blend has a sweet taste, from the prickly pear flavoring, in addition to an earthy, desert accent from the eleuthero root and pau d’arco. The resulting blend is perfectly representative of the majesty and splendor of the Canyon.
Ingredients: Black teas, prickly pear flavor, eleuthero root, pau d’arco, and red cornflower petals.
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I think this is my favorite from the National Park Sampler I purchased. The prickly pear has shown up in two teas that I’ve enjoyed. I wonder if I can find one of those locally to try. I don’t find this overly sweet and, as others have said, vaguely of rhubarb.
Now, I really do want to get planning on my National Parks trips this summer!
Flavors: Rhubarb, Sweet, Warm Grass
Sipdown! (14 | 218)
“An Ode to Tea” Alphabet Challenge – G
Yay, time for another National Park tea! No idea what eleuthero root or pau d’arco should taste like, but I’ve had some prickly pear-flavored things before, and they’re usually sort of vaguely fruity and tart, but tasty! And almost always fuchsia, ha ha…
I’m really liking this tea! So far, most of the National Park teas have been quite good, which I’m pleasantly surprised about. This has a subtle fruity-tart flavor to it that reminds me quite a bit of rhubarb. And I love rhubarb, so that’s a good thing! Not sure about the other herbal-y ingredients, I don’t get much of an herbal/earthy note here. Bit of hay maybe? The base is very mellow with a soft woodiness. Something is adding a nice bit of sweetness, not sure what that is, but I dig it!
Another yummy one from the National Park collection! Not sure that I need it in my cupboard, since I already have a couple of rhubarb teas. But very happy to have tried it!
Flavors: Hay, Rhubarb, Smooth, Sweet, Tart, Wood
I’ve never had any of the flavours in here: prickly pear, eleuthera root, or pau d’arco, but I’m enjoying the tea.
There’s hints of floral, but not like anything I’ve had before and a sour-y sweetness that seems to match the Google description of prickly pear. There’s a somewhat drying feeling, but nothing like astringency and almost imperceptible. All in all, an enjoyable cuppa!
Thanks for sharing such a unique tea Cameron :)
I’ve never had actual prickly pear, but the prickly-pear-flavored things I’ve tried have been tart and fruity, and fuchsia in color.
Yes, this is maaaybe slightly tart, but something is balancing it out. And this is just a normal black tea colour!
Prickly Pear reminds me a bit of dragonfruit
