Blueberry Tea Cake

Ingredients:   

1 cup milk
3 orange-spice teabags
2 cups sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
1 1/4 cup sugar
1 large egg
1 teaspoon vanilla
1 cup fresh blueberries, room temperature

Directions: 

In a small saucepan, heat milk just to the simmer. Off heat, add the teabags, submerging them completely. Set mixture aside to cool. 

When cool, remove teabags, squeezing them to remove liquid.

Adjust rack to lower third of oven and preheat oven to 350 degrees. Grease and flour a 9-inch square cake pan.

Sift the flour, baking powder, and salt. 

Using an electric mixer at medium speed, cream the shortening and the sugar to blend thoroughly. Add the egg and vanilla and beat until light and fluffy, about 4 minutes. 

Add the flour mixture alternately with the steeped tea-flavored milk mixture in three or four additions.

Fold in blueberries and spoon batter into pan. 

Bake for 25 to 30 minutes or until cake springs back when lightly pressed in center. 

Cool on wire rack 10 minutes before inverting. 

Recipe with thanks to Flo Braker

Simply Historic: The Boston Tea Party

Today I would like to share a blog on the Boston tea Party written by Simple Sweet on their blog http://steepitloose.blogspot.com 

Just the other night when I was watching a movie I couldn't believe how many times "going for coffee" was mentioned as a double entendre for going on a date, for work meetings and just meeting anyone in general! "Grabbing a coffee" is truly imbedded in our society as a social activity that goes way beyond the actual act of getting a cup of joe. Even though coffee may have its spotlight in our everyday ongoings and vernacular, tea has had more that its fifteen minutes of fame, in fact, history is "steeped" with tea! (yeah I had to do it)

This weekend I will be headed to my hometown city of Boston, and it took me all of two seconds before I realized I would write about the Boston Tea Party. Growing up in the American education system we all learn about this event at some point and for some of us (particularly those of us on the east coast) you learn about it in elementary school, middle school and again in High School! Despite that all of that education some of the details are still a little fuzzy, so I'll do a brief, slightly less boring, version of the Boston Tea Party (pronounced: Bhawston Tea Pawtty)


So what most of us remember of the Boston Tea Party is that sometime in the 1700's (1773 to be exact) the colonists were pissed about being taxed on tea and other products that were being imported from Great Britain, and in response they rioted against the shipment and threw all of the tea into the Boston Harbor (Hawbaw). Ok this we know. But today, in a brief and interesting fashion, I will explain WHY the British were taxing the American colonists, WHY the colonists were pissed, and WHY they threw the tea into the harbor.

Back in the early 1700's tea had become immensely popular and the British Empire had a nice monopoly on it. Any tea being imported by the East India Company was taxed 25% and then was given an additional tax upon consumption. Not only that but there were many people who were smuggling tea through the Dutch importers! Tea was being smuggled like drugs are today! The Dutch had a much better price on tea because they didn't put a tax on it when it was imported into the country. The British, hating to lose, and hating to lose money even more, decided to shift the tax over to the American colonists. Now at this time you could tax if your Parliament representative agreed to the tax, but the American colonists had no representatives and couldn't fight these charges.

In 1772 the price of tea increased, sales decreased and therefore a surplus of tea began to build up in Great Britian. Decisions were made to keep costs down and so they cut out the middleman wholesalers and decided to export to the colonies on their decisions, not based on actual demand. I love this, it actually makes America look like the British dumping ground for everything they didn't want to deal with! Sell it to the Europeans? No, no they'll still be able to get a cheaper smuggling price. Wait, what did you say? Those folks across the water? Oh yeah, let's just send it to them AND still tax it, they won't know what's coming!...But they did.

The American colonists heard what was going on as the seven ships crossed the Atlantic carrying 600,000 pounds of tea to deliver it to the ports of New York, Charleston, Philadelphia and Boston. In the three other cities, the protests convinced the tea consignees to send the tea back to Britain, unopenend and untouched. Boston however had a more difficult fight because the governor Thomas Hutchinson ignored the protestors and convinced the tea consignees (who were his sons) to keep the ships in port and ordered all the tea to be brought to shore.

Thousands of colonists gathered in Fanueil Hall and the Old South Meeting House to discuss how to deal with the three ships full of tea in their port. The infamous Samuel Adams, while not directly involved, held the meeting to discuss the issue and firmly supported the colonists' revolt on the British taxation. After all the meetings and finding out that neither side was backing down, the colonists took action. That night about 100 men, some dressed as Native Americans, boarded all three tea ships and dumped ever single carton of tea into the water.

There is a fanatastic personal eyewitness account from one of the men who dressed up as a Native American and joined the hundreds that joined in removing and sinking all the tea from the ships that fateful night. You can find it located here http://www.eyewitnesstohistory.com/teaparty.htm



The Boston Tea Party was one of many events where colonists and the British Empire didn't see eye to eye, however many consider it to be the event that lit the fuse of the American Revolution powder keg (pronounced: pawda keg). So I guess in a way, our freedom to have coffee dates, no inforced importation of goods, and the fact that we don't speak in a British accent (although we all want to) can be attributed to tea and its place in history. Not a bad rap at all.

I hope you've enjoyed this bit of tea history!

Links to pictures and information
http://en.wikipedia.org/wiki/Boston_Tea_Party
http://en.wikipedia.org/wiki/File:BostonTeaPartyJoyceNotice.jpg
http://en.wikipedia.org/wiki/File:Boston_Tea_Party_Currier_colored.jpg
http://www.google.com/imgres?imgurl=http://www.blisstree.com/flyawaycafe/files/2007/07/downtown-boston-skyline.jpg&imgrefurl=http://www.blisstree.com/flyawaycafe/photo-op-boston-skyline/&h=480&w=640&sz=89&tbnid=AL14JyPCH_xFpM:&tbnh=103&tbnw=137&prev=/images%3Fq%3Dboston%2Bskyline&usg=__cK6grIp87y4rSEOkCTOGwEVS5E8=&ei=6sB5SqWlN4XQsgOctqyRDQ&sa=X&oi=image_result&resnum=1&ct=image

Green Apple and Walnut Salad with Rainforest Maté Dressing

Recipe with thanks to blog.mightyleaf.com

Ingredients:
1/8 tablespoon fresh lemon juice
1/8 tablespoon Dijon mustard
2 teaspoons honey
¼ cup Mighty Leaf Tea Rainforest Maté tea reduction
¼ cup extra-virgin olive oil
½ cup celery, sliced on the diagonal
2 medium Granny Smith apples, peeled, quartered, cored; each quarter then thinly sliced crosswise
1/4 cup walnuts, toasted, chopped
Salt and pepper to taste

Directions: 
Whisk first 4 ingredients in small bowl to blend.
Gradually whisk in oil.
Season vinaigrette with salt and pepper.
Combine celery, apples, and walnuts in large bowl.
Add vinaigrette and toss to coat.
Season salad to taste with salt and pepper.

TO MAKE THE RAINFOREST MATÉ REDUCTION:
Use 2 Tea Pouches to brew I cup of tea following the prescribed 5-minute brew time. Then reduce the tea on medium heat to about one quarter cup.

The perfect Iced Tea

As warmer weather approaches, many tea drinkers will find themselves wanting to swap their cups of steaming hot tea for tall glasses of iced tea. Though the beverage market is swamped with a wide variety of ready-to-drink teas-everything from sugary and flavored to plain and sublime-making your own iced tea gives you the creativity to make your very own concoction with whatever tea you decide upon. It's easy to make and the options to personalize it are endless.

• A quick recipe for one gallon of iced tea:
• Measure out 64oz (8 cups) of fresh, cold water. Heat to desired temperature depending on the type of tea you are using.
• Steep 3 1/2 Tbsp of tea leaves in the hot water for the same time you would do if preparing a cup of hot tea (ie, 5 minutes for black tea, 3 minutes for green, etc.)
• Remove tea leaves from water and pour the hot tea over a pitcher of ice. This will dilute the tea and cool it down quickly. You can add more ice if need be. This step also prevents the iced tea from clouding. If you still experience any clouding in your iced tea, add a touch of boiling water.
• Add any sort of additions you wish to, or enjoy plain.

Plain v. Flavored
There is no right or wrong- it's up to you and whatever your palette is in the mood for! If you opt for plain, use the best quality whole-leaf teas you can find. You may want to stick with teas that have 'bright'notes; teas with inherent floral or fruity notes chill well. Teas with earthier, malty notes may not sound as appealing, but to each their own! Be adventurous; you might find something you enjoy hot makes a great cold, refreshing drink.

 

Flavored Iced Tea
Flavored iced tea can be both plain tea with additions or a flavored tea as a based mixed with other ingredients to bring out their natural character. Here are some ideas for excellent add-ins:

• Sweeteners: Sugar, honey, agave nectar all make for good sweeteners. If you opt to make a Southern-Style Sweet Tea, add sugar while the tea is steeping. If using honey or agave nectar, it also helps to add them to the hot tea first and then stir until dissolved. If you prefer to add sweetener once the tea has been poured over ice, a quick recipe of Simple Syrup can make it easier- Boil one cup of water with one cup of sugar until the sugar is completely dissolved. You can then add the syrup to the iced tea, or serve it in a squirt bottle so each person can sweeten at their own discretion.
  
• Fresh or Frozen Fruit: Fruit can definitely jazz up any iced tea. If using a flavored fruit tea base, try a different kind of fruit to make a blend. Think of other fruits other than the usual lemon garnish. If using frozen fruit, they can also act as cooling agents for your iced tea. Chop up fruit into smaller pieces and add to tea after pouring over ice.
  
• Herbs and Spices: Add by the teaspoon various spices to add flavor to your teas while your tea is still hot, so it will incorporate properly. Try steeping star anise, cardamom, cinnamon, nutmeg, or ginger along with the tea to get the full flavor affect. Fresh herbs added to the tea once over ice will also help bring a certain complexity to your brew. Clean and trim fresh herbs such as mint, sage, lemongrass, lavender, basil, verbena, and lemon balm and add to your pitcher of iced tea. They'll add flavor and make for a nice garnish.
  
• Other Additions: Try sweetening your iced tea with 1/2 Cup of fruit juice or fruit puree. Pomegranate juice adds healthy components (to an already healthy drink!) and it's flavor is not too strong to overpower the tea flavor. Garnishes can also make for a winning iced tea: citrus flowers and herbs like mentioned earlier, but also edible flowers can make a darling decorative touch if you float them on top. Try also freezing juice or tea in ice cube trays and adding to the tea for both flavor, color, and to keep the tea cold. Rim your serving glasses with sugar to add a little flair!
• Article by Christine Rillo & Cynthia Fazekas from http://www.teamuse.com

Tea-Infused Cultured Yogurt

Commercially available yogurts are usually heavily sweetened, sometimes artificially colored, and often excessively priced. Making your own is economical and a good way to avoid highly processed sugar, while providing boundless options to be creative with flavors. Lately, I’ve been perusing Arbor Teas’ line of organic loose leaf herbal and rooibos teas for inspiration in my yogurt making. Flavors I’ve made include Crimson Berry Fruit Tisane (my hands-down absolute favorite), Orange Spice Herbal Infusion (with notes of lemongrass, cinnamon and ginger), and Vanilla Almond Rooibos (pictured to the right). Albeit tart, yogurt provides an impeccably blank canvas for the flavor of even the most delicate tea to stand out resoundingly.

Using a yogurt maker undeniably streamlines the entire process, making things easier by automatically maintaining the proper incubation temperature. However, if you are like me and don’t own an automatic yogurt machine, then follow the steps I’ve outlined below. As with most things, your first batch is always the hardest, but once you get the method down, it feels like such an accomplishment to be able to create this healthy staple in your own kitchen. Tea-flavored yogurt has yet to hit the supermarket shelves. Why not impress your friends with something completely unique and entirely wholesome? Hope you enjoy this Cooking with Tea recipe From the Kitchen of Olivia!
DIY Tea-Flavored Yogurt

Ingredients: 
1 quart (4 cups) milk (any kind will work including whole milk, 2%, 1%, skim, pasteurized, homogenized, organic, raw, diluted evaporated, dry powdered, cow, goat, soybean, etc)
2 TBS existing yogurt with live “active” cultures, or powdered yogurt starter (freeze- dried bacteria cultures such a Yogourmet); this is the starter
3-4 TBS organic loose leaf tea

Directions:
Warm the starter. Let the starter yogurt sit at room temperature while you are waiting for the milk to heat and then cool. This will prevent it from being too cold when ready to add it in.
Pack loose tea in sachet. Add 3-4 tablespoons of loose leaf tea to a disposable filter and tie off with kitchen twine. Allow this sachet to float in the milk during the next two steps of heating and cooling.
Heat milk to 185° F. Using two pots that fit inside one another, create a double boiler or water jacket effect by filling the outer pot with water up to the level surface of the milk in the inner pot. This will prevent your milk from burning, and you should only have to stir it occasionally to prevent a skin from forming on the surface. If you cannot do this, and must heat the milk directly on the burner, be sure to monitor it constantly, stirring all the while. If you do not have a thermometer, 185° F is the temperature at which milk starts to froth. This should take 25-30 minutes.
Cool the milk to 110° F. The best way to achieve this is with a cold water bath, such as a kitchen sink filled with ice water. This will quickly (~4-minutes), and evenly, lower the temperature, and requires only occasional stirring. If cooling at room temperature or in the refrigerator, you must stir more frequently. Don’t proceed until the milk is below 120° F, and don’t allow it to go below 90° F. 110° F is optimal.
Add the starter. Remove the tea sachet and add 2 tablespoons of the existing yogurt, such as store-bought plain yogurt. Be certain it says “active cultures” on the label. Alternatively, instead of existing yogurt you can purchase powdered yogurt starter (freeze-dried bacteria cultures) at your local grocery store, which are often more reliable.
Put the mixture in containers. Pour your milk into a clean container and cover tightly with a lid.
Allow the yogurt bacteria to incubate. Keep the yogurt warm and still to encourage bacteria growth, while keeping the temperature as close to 100° F as possible. The best way to do this is to carefully pour the steaming water from the double boiler into an insulated cooler. Allow the water temperature to cool down to around 100° F before adding the container of yogurt. I use a mason jar lying on its side to prop the yogurt container above the water level. Keep the cooler tightly shut and refrain from disturbing during the entire incubation process. Keeping the yogurt still is important to allow the culture to develop properly.
Other options include placing atop a heating pad or in an oven with a pilot light. If your oven doesn’t have a pilot light but does have an oven light, preheating the oven to the desired temperature, turning it off, and then leaving the oven light on to maintain the temperature may work for you. Another method is to turn your oven on and then off again periodically, being vigilant that it doesn’t get too hot.
To check the oven temperature, you can set a candy thermometer in a bowl of water inside the oven. Other methods for keeping the yogurt warm include: hot water in a sink, a stove burner, a crock-pot, or a warming tray. Just use your thermometer, trial and error, and best judgment. Maintaining the proper incubation temperature is key to successful yogurt culturing. Admittedly, in a chilly winter home, I’ve had little success with most of the above techniques, except for the cooler method.
After eight or more hours incubation, you will have a custard-like, curdled texture, a sour, fermented odor, and a separation of whey (a thin yellow liquid) on top. This is exactly what you want. The longer you let it incubate, the thicker and tangier the yogurt will become.

Refrigerate the yogurt. Place the yogurt in the fridge for several hours before serving. I prefer a thicker texture akin to greek or skyr-style yogurt, so will strain the whey from a fresh batch. This can be achieved by using a specific canister designed to make yogurt cheese or by using a sieve, lined with several layers of cheesecloth, set over a bowl. Fresh yogurt will keep for 1-2 weeks. If you plan to use some of it as starter for your next yogurt making session, use it within 5-7 days, while the bacteria is most potent. If not strained, whey will rise to the surface. You can pour this off or stir it in before eating. Whey contains healthful nutrients. A decision to discard it completely should not be taken lightly.

Recipe with thanks to http://www.arborteas.com

Cooking with tea

Article by Alexandra Zohn, from Kiwi Magazine

Update your spice rack with tea! Since the discovery of the tea plant Camellia sinensis in China 5,000 years ago, tea has been a popular drink worldwide. But the Chinese didn’t just sip it–according to Diana Rosen, co-author of Cooking with Tea, they also used the leaves to prepare fish, duck and hard-boiled eggs. “Tea is like a non-chemical MSG,” Rosen says. “It’s hard to identify it as an ingredient in a dish, but it interacts with the flavors, adding a sparkle.”

Now, tea is making a comeback in the kitchens of the more experimental chefs as a creative way to add a little something extra to dishes. Just like spices, tea comes in flavors. White tea, from young leaves, is subtle with floral and citrus notes. Green tea can have a light, smoky flavor with grassy notes. Some Oolong teas have floral, fruity or spicy hints, while others have more roasted flavors. Black tea, the most commonly consumed tea worldwide, is astringent, and its flavor varies dramatically among regions. And like grapes used in wine, tea leaves come in varietals. Their colors, fragrances and tastes are products of climate, soil, altitude and rain–factors that are collectively known as terroir.

With all this variation, tea experts and aficionados recommend that you let your own palate guide you. “Each tea is individual and should be tasted first to find its predominant characteristic–is it sharp, soft, citrus, earthy or smoky?” Rosen says. “Then it can be matched with a recipe.” She suggests using intense teas when preparing intense-flavored dishes, and pairing delicate teas with delicate foods. “Sweet, grassy, green teas are wonderful in salads or with briny shrimp or egg dishes; black tea is great with meat or poultry, and it’s delicious in fruit compotes, where it cuts the sweetness,” she says. “Fruity teas are good for ice cream or egg sauces.” When cooking with tea, Rosen suggests experimenting with the flavors and using good quality tea. She cautions novice tea-cookers to take care not to cook the tea for too long and to go easy with the amounts used. And not to worry–cooking with tea is safe for the kids. With these delicious tea-infused recipes, soon the brew will have a permanent home in your spice rack. Heat up the kettle and start cooking!

Tea Tips: Here are the easiest ways to incorporate tea into your regular cooking routine.

• Place a tea bag in warm oil or butter for a few minutes to add flavor. Stir gently, cool and refrigerate. Flavored oils can be served in salad dressings or drizzled over soups. Tea-infused butter is a hit on pancakes and in pastry recipes.
• Use brewed tea instead of water when cooking rice or pasta.
• Infuse stocks for soups or sauces by placing a tea bag in them.
• Sprinkle tea on any food to season before cooking.

Perfect Pairings: Chas Kroll, executive director of the American Tea Masters Association, offers these suggestions when choosing tea to go with a particular food. Whether you’re sipping a brew or infusing the whole dish, these food-and-tea pairings are culinary matches made in heaven.

FOOD: Continental breakfast, rolls, toast, fruit, cereal
TEA: Assam, Ceylon, Darjeeling, Dooars, Indonesian, Kenya, Nilgiri, Terai, Travancore

FOOD: Eggs, meats, fried foods
TEA: Assam, African blends, Ceylon, Kenya, Lapsang Souchong, Tarry Souchong

FOOD: Light meals, tea sandwiches
TEA: Assam, Ceylon, Darjeeling, Green, Oolongs, Lapsang Souchong, Yunnan

FOOD: Spicy foods
TEA: Ceylon, Darjeeling, green teas, Keemun, Jasmine, Lapsang Souchong

FOOD: Strong cheeses
TEA: Earl Grey, green teas, Lapsang Souchong

Cooking with tea: book review

From the Ritz Carlton to the Four Seasons to the world's finest spas, tea is the new ingredient of choice in todays most delicious recipes. In Cooking With Tea by Robert Wemischner and Diana Rosen, novices and seasoned chefs alike can create mouth-watering dishes like Duck Foie Gras with Tea-Poached Apricots, Waldorf Salad with Mango Scented Keemun, and Orange Pekoe with Grand Marnier Souffl from easy-to-follow recipes and gorgeous color photographs.

In addition to the 100 sumptuous recipes for condiments, side-dishes, entrees, desserts, and tea beverages, readers will discover:
* The history and different types of tea
* How to brew their own tea for cooking
* Tips for buying and storing tea
* Techniques used for cooking with Tea
* How to pair teas with food
* Resources for teas and unusual ingredients, and much more

Vanilla Roo Pudding

 

Ingredients: 

1-1/2 cups strong-steeped Strawberry Almond Mint rooibos
1-1/2 cups vanilla-flavoured soy milk, lite or regular
1/4 cup sugar, Sucanat®, or other granulated sweetener
4 rounded Tablespoons cornstarch  

Directions: 

Mix together in a saucepan the rooibos and milk, then stir in the sugar, then the cornstarch, until smooth. Heat the mixture, preferably placing a heat diffuser under the pot (if you don't use one, cook over a lower temperature or it will burn pretty easily). 

Stir very frequently, scraping the solidifying curds from the sides and bottom and mixing them in. 

The mixture will eventually begin to bubble, making the surface look kinda bumpy. 

Keep cooking/stirring. 

As soon as the bubbles begin to break at the surface, the pudding is done. 

Pour the mixture into one big or four to six  smaller serving dishes, and refrigerate until set. 

Note: The amount of sweetener you use, and the type, is up to you -- the milk is already sweetened so you might want to taste the mixture before you add too much.  

recipe with thanks to www.catteacorner.com

Better World Scones: Enjoy tea and scones without dairy or eggs and with fair trade and organic ingredients

 

Book review

This book is for those who love tea and scones and also want to make every choice count toward a better world; comfort with hope. It is written to show how very small choices can make a difference. It does this by including recipes for scones made without dairy or eggs and using fair trade and organic ingredients. This books includes recipes for fifty scones, tips for making the perfect scones and tips for baking without dairy or eggs. A history of tea as well as tips on how to brew tea is also included. Resources for obtaining fair trade and organic ingredients are provided in the back.

About the Author

Enjoying a cup of tea has always been a great comfort and joy to Linda O'Brien Hanley. Having a scone with her tea is an additional treat. When she decided to try to live her life by participating in as little exploitation as possible, she was determined not to give up this cherished experienced. She had to learn a new way to continue her love of baking and how to continue to enjoy the tea experience. This experience motivated her write this book and share what she learned with those whose share the same joys.

Tea-smoked scallops

Serve the scallops hot with green fettuccine tossed in walnut or olive oil. The scallops also make great cocktail hors d'oeuvres, speared on toothpicks and served at room temperature.

Ingredients: 

1 pound large sea scallops 

1/4 cup brown sugar

2 tablespoons sea salt

Water

2 tablespoons Ceylon or Indian black tea leaves

Directions: 

Discard tough crescent-shaped muscles from 1 pound large sea scallops. (Muscles adhere to side of scallop.) Rinse scallops, drain and dry on paper towels. 

Mix brown sugar with sea salt, toss with scallops and chill about 10 minutes. 

Pour cold water to cover 2 tablespoons black tea leaves and leave to soak 10 minutes also.

Drain leaves and spread in bottom of a wok. 

Set a rack on top. 

Rinse scallops, dry on paper towels and arrange on rack so they do not touch each other. 

Cover wok with a lid or foil and put over medium heat. 

Watch until you see wisps of smoke, then allow 2 to 3 minutes of cooking time, depending on size of scallops. 

They should remain translucent in the center. 

Serve hot or at room temperature.

Chai Naya

Ingredients: 

2 cups good-quality Russian vodka
5 to 6 teaspoons fruit-flavoured loose-leaf black tea (try citrus blends, Earl Grey, red fruit blends, apricot, black currant, blackberry, or any other flavour you prefer, but be sure the tea is flavoured with natural flavours or pieces of fruit, not artificial flavourings)
1 or 2 clean, dry, glass bottles or jars with tight-fitting lids

Directions: 

Combine the vodka and tea leaves in the bottle or jar. 

Shake gently a few times, then let the mixture rest at room temperature away from direct sunlight for 24 hours. 

Strain the mixture through a fine mesh tea strainer into the second bottle or jar. Or strain the liquid into a dry bowl, then pour it back into the bottle or jar. 

Do not rinse out the bottle or jar because you don't want to add water to the mixture -- if there are a few errant tea leaves left in the bottle or jar, either remove with a dry tea towel or leave them there and don't worry about it. 

Store the vodka mixture in your freezer; it should last indefinitely (unless you drink it, of course!). 

Serve in small glasses without adding ice.   

Recipe with thanks to www.warmthoftea.com 

High Time for a Tea Party

As a long time Tim Burton fan, I can hardly contain my excitement about the opening of Alice in Wonderland tomorrow.  The dark, dramatic and macabre beauty of Burton’s work should put an interesting spin on this psychedelic tale.  To celebrate this fantastical 3D visual adventure, a tea party is in order.  Here is some tea party paraphernalia to inspire a little wonderland in your world.

I absolutely prefer to drink my tea from a bone china cup but the Tea Forte teabags look sabsolutely beatiful in their own teacup.

Tea Forte Sontu Tea Cup & Saucer

Tea Forte Stand up tea bags 

You can get the teabags through this link

Tea Forte Event Boxes are the most cost effective way to purchase Tea Forte gourmet tea. Each box contains 48 silken tea infusers.



Choose from teas like Vienna Cinnamon, Raspberry Nectar, Coco Truffle and ... Belgian Mint.

Matcha Dorayaki

 
Ingredients:
1 egg
30g sugar
1/2 cup milk
100g all-purpose flour
1 teaspoon baking powder
2 teaspoons Matcha
1 teaspoon honey
240g Anko (for Anko recipe, click here)
1/2 cup heavy cream
salad oil - to taste

Directions:
Sift or mix the flour, Matcha, and baking powder together 2 times.
In a bowl, whip the heavy cream with a whisk until it is stiff.
In a bowl, beat the egg with a whisk. Add the sugar and honey and stir. Then add the milk and stir again.
Add the flour and Matcha mixture by lightly sprinkling it into the bowl, then mix lightly. Place it in the refrigerator and let it stand for about 30 minutes.
Pour a little oil into a frying pan. Remove the excess oil with a kitchen towel. Warm at a high to moderate heat. Turn down the heat when the oil gets hot.Drop a tablespoon of dough into the pan. When the dough shows small bubbles, turn it over and cook thoroughly.
Make 12 to 16 pancakes in the same process.
Cover the pancakes with a damp dish towel to keep them moist.
Let them completely cool at room temperature.
Spread the Anko (bean paste) and whipped cream between the two pancakes to make a little sandwich.

Orange Pekoe & Grand Marnier Soufflé

From Pastry Chef Alan Gontowski of the Four Seasons San Francisco, created in honor of Samuel Twining, OBE (Officer of the Order of the British Empire), using Twinings Orange Pekoe. Chef Gonowski served this soufflé in molded chocolate tea cups, made in cupcake tins with handles of rolled chocolate attached. It is just as attractive (and delicious) made in individual ramekins.

Ingredients: 
1/2 c water
2 tbs. Grand Marnier
1/2 c heavy cream
10 tbs. granulated sugar
3 eggs, separated
2 Twinings Orange Pekoe tea bags

Directions: 
Whip heavy cream with 2 tbs. sugar and refrigerate.
Separate eggs and add 4 tbs. of sugar to the yolks and whip until thickened and light yellow in color. Set aside.
Whip egg whites to a light foam and slowly add the remaining 4 tbs. of sugar, whipping until stiff peaks are formed.
Heat water and steep tea bags, and leave to brew for four minutes.
Squeeze bags to draw out all the flavorful liquor of the brewed tea.
Place tea on the stove and bring to a boil; simmer at medium heat uncovered until reduced two-thirds. Remove from heat and cool.
Place yolk mixture in a double boiler with tea liquid and temper over warm water until the tea liquid reaches a ribbon stage.
Pour into a large mixing bowl and fold in egg whites, then fold in chilled cream.
Add Grand Marnier and pour entire mixture into a souffle mold, ramekins or chocolate cups. Refrigerate.

Green Beans with Garlic and Tea

Ingredients: 

1 lbs. fresh green beans, trimmed
2 cloves of garlic, minced
2 tbs. Keemun tea leaves, brewed in two cups of spring water

Directions:
Steam green beans in water.
While beans are steaming, sauté minced garlic in one teaspoon of canola oil until opaque.
Add brewed tea and simmer with garlic for a few minutes.
Remove beans from steamer and put in a large bowl.
Pour tea marinade over drained beans.
Garnish with toasted almond slices, as desired.
Serve immediately.

Cooking with tea

By Alexandra Zohn, Kiwi

Update your spice rack with tea! Since the discovery of the tea plant Camellia sinensis in China 5,000 years ago, tea has been a popular drink worldwide. But the Chinese didn’t just sip it–according to Diana Rosen, co-author of Cooking with Tea, they also used the leaves to prepare fish, duck and hard-boiled eggs. “Tea is like a non-chemical MSG,” Rosen says. “It’s hard to identify it as an ingredient in a dish, but it interacts with the flavors, adding a sparkle.”

Now, tea is making a comeback in the kitchens of the more experimental chefs as a creative way to add a little something extra to dishes. Just like spices, tea comes in flavors. White tea, from young leaves, is subtle with floral and citrus notes. Green tea can have a light, smoky flavor with grassy notes. Some Oolong teas have floral, fruity or spicy hints, while others have more roasted flavors. Black tea, the most commonly consumed tea worldwide, is astringent, and its flavor varies dramatically among regions. And like grapes used in wine, tea leaves come in varietals. Their colors, fragrances and tastes are products of climate, soil, altitude and rain–factors that are collectively known as terroir.

With all this variation, tea experts and aficionados recommend that you let your own palate guide you. “Each tea is individual and should be tasted first to find its predominant characteristic–is it sharp, soft, citrus, earthy or smoky?” Rosen says. “Then it can be matched with a recipe.” She suggests using intense teas when preparing intense-flavored dishes, and pairing delicate teas with delicate foods. “Sweet, grassy, green teas are wonderful in salads or with briny shrimp or egg dishes; black tea is great with meat or poultry, and it’s delicious in fruit compotes, where it cuts the sweetness,” she says. “Fruity teas are good for ice cream or egg sauces.” When cooking with tea, Rosen suggests experimenting with the flavors and using good quality tea. She cautions novice tea-cookers to take care not to cook the tea for too long and to go easy with the amounts used. And not to worry–cooking with tea is safe for the kids. With these delicious tea-infused recipes, soon the brew will have a permanent home in your spice rack. Heat up the kettle and start cooking!

Tea Tips: Here are the easiest ways to incorporate tea into your regular cooking routine.

• Place a tea bag in warm oil or butter for a few minutes to add flavor. Stir gently, cool and refrigerate. Flavored oils can be served in salad dressings or drizzled over soups. Tea-infused butter is a hit on pancakes and in pastry recipes.
• Use brewed tea instead of water when cooking rice or pasta.
• Infuse stocks for soups or sauces by placing a tea bag in them.
• Sprinkle tea on any food to season before cooking.

Perfect Pairings: Chas Kroll, executive director of the American Tea Masters Association, offers these suggestions when choosing tea to go with a particular food. Whether you’re sipping a brew or infusing the whole dish, these food-and-tea pairings are culinary matches made in heaven.

FOOD: Continental breakfast, rolls, toast, fruit, cereal
TEA: Assam, Ceylon, Darjeeling, Dooars, Indonesian, Kenya, Nilgiri, Terai, Travancore

FOOD: Eggs, meats, fried foods
TEA: Assam, African blends, Ceylon, Kenya, Lapsang Souchong, Tarry Souchong

FOOD: Light meals, tea sandwiches
TEA: Assam, Ceylon, Darjeeling, Green, Oolongs, Lapsang Souchong, Yunnan

FOOD: Spicy foods
TEA: Ceylon, Darjeeling, green teas, Keemun, Jasmine, Lapsang Souchong

FOOD: Strong cheeses
TEA: Earl Grey, green teas, Lapsang Souchong

Better World Scones

Enjoying a cup of tea has always been a great comfort and joy to Linda O'Brien Hanley. Having a scone with her tea is an additional treat. When she decided to try to live her life by participating in as little exploitation as possible, she was determined not to give up this cherished experienced. She had to learn a new way to continue her love of baking and how to continue to enjoy the tea experience. This experience motivated her write this book and share what she learned with those whose share the same joys.





This book is for those who love tea and scones and also want to make every choice count toward a better world; comfort with hope. It is written to show how very small choices can make a difference. It does this by including recipes for scones made without dairy or eggs and using fair trade and organic ingredients. This books includes recipes for fifty scones, tips for making the perfect scones and tips for baking without dairy or eggs. A history of tea as well as tips on how to brew tea is also included. Resources for obtaining fair trade and organic ingredients are provided in the back.