Giddy Diddy (herbal tea)
Giddy Diddy (herbal tea)
Ingredients: Rooibos leaf, roasted cacao nibs, pau d’arco bark, passionflower herb, skullcap herb
Good for: Antioxidants and relaxation
Tastes like: Smooth rooibos with a touch of grassy herbs
Makes you feel like: Bangin’ on some bongos!
Art by: Alyssa Shea
115 grams / 36 servings (1.5 tsp per 8 oz water)
Caffeine-free, except for cacao nibs. All ingredients organic, except pau d’arco bark, which is wild harvested.
Please note: Kava kava, lemongrass, and spearmint were removed in December 2020.
Rooibos and relaxation
Giddy Diddy was originally made as a tea for drummers. It was a custom blend for Philadelphia Drum & Percussion that was good for jamming and relaxing your muscles, however after working tea events, I found the people who wanted rooibos didn’t want it funky. So, recently I’ve taken out the kava, instead focusing more on the rooibos, and am really pleased with the results.
Rooibos is a fantastic alternative drink, whether replacing coffee, alcohol, or even tea, itself. That’s because it’s caffeine-free (please note: this blend has cacao nibs which contain caffeine) and loaded with antioxidants. It also has a rich flavor that is smooth and naturally sweet. I like it paired with cacao nibs and pau d’arco bark, which gives it a dark, woody flavor. To finish it off, I’ve kept the passionflower and skullcap from the original blend to provide ultra relaxation.
The concept for the cover is a monkey in the Congo discovering a bongo and the art was done by A. Shea, a drummer herself, who can be seen in the promo video we made for the blend.
Vinyl Pairing: Herbie Hancock - Sextant (Columbia, 1973)
This record sounds like it was made in outer space. It transports me whenever I hear it and is recommended for fans of freeform expressionism. It’s hard to describe the music, but the best way I’ve seen it put is by Paste Magazine who called it an "uncompromising avant-funk masterpiece."
Further Listening: Head Hunters (1973); The Headhunters - Survival of the Fittest (1975)
Try it as an espresso shot!
As a neat coffee alternative, try making it as an espresso shot or latte. Rich, velvety texture. The latte version tastes like a wonderful combo of milk and honey.
