How afternoon tea was invented - part 2

So when did all this tea drinking go on?

The beverage was offered to visitors to the house at almost any time of day (and the house would have been an elegant and expensive town house or a country mansion), but the most important time for tea was after the main meal of the day.

In the mid-17th century, dinner was served at any time between 11 am and 12 noon and was a rich, heavy, alcoholic meal that lasted for anything up to 3 or 4 hours. Once all the food had been devoured, the men liked to stay at the table in the dining room and smoke, chat, and drink more wine, ale, brandy or port. (It was not uncommon for men to drink so much in those days that they ended up under the table in a drunken stupor!)

So the ladies were expected to withdraw to a smaller closet or boudoir to talk more quietly, sew, brew tea, and generally behave in a more elegant way than their menfolk. When, at about 5 or 6 pm, the men eventually decided that they had had enough of their smoking, drinking, and loud conversation, they would join the ladies for tea in the drawing room or closet. Sometimes they also played cards or listened to some form of musical entertainment until a light supper was served and the guests then departed.

So, right from the earliest days of tea drinking in England in the second half of the 17th century, certain patterns developed which eventually influenced the ritual of afternoon tea in the early 19th and on into the 20th.

Taking tea was always associated with elegant rooms set well away from the kitchen, with fine porcelain tea wares, silver spoons, sugar nippers, and kettles, with beautiful tables carved by craftsmen, and with the elegant manners of society ladies - as it was through the Victorian period and still is today.

The brewing of the liquor was always the responsibility of the lady of the house (or gentleman if he lived alone), sometimes with the help of the eldest daughter, and was carried out in the room where the tea was to be served. Today of course we brew our tea in the kitchen but it is still the duty of the hostess to pour and serve it. Usually, the only food to be served to accompany the tea was very thin slices of bread and butter. That has developed, of course, into a more elaborate menu but bread, toast, muffins, tea-cakes, crumpets and other bread-like foods are still a very important part of a traditional tea. And, the most important time of day for drinking tea was in the late afternoon - in the early days at the end of the main meal, but (as we all now know) in the 19th century and today between lunch and dinner.

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Smokey Cheese Spread

You will need to soften 8oz cream cheese to room temp.
Anything that will crush tea leaves to a powder

Prep Time: about 10 minutes
Serving Size: 10-15 people

Ingredients:
8 oz room temp cream cheese
3/4 tsp already prepared minced garlic
1- 1/2 tbsp minced chives or green onion tops
2 tsp lapsang Souchong tea leaves crushed to powder to make 3/4 tsp.
pinch of salt to taste

Directions:
Mash the cream cheese block to soften, add the garlic, chopped chive or onion tops, add the salt and powdered tea leaves (looks like pepper) Mix well and serve with snack crackers or rye bread. Best when mixed right before serving.

Spearmint Snowball Truffles

Submitted by: Pam Smith

Satisfy your sweet tooth this holiday season with these easy to make party treats. These truffles go great on a cookie tray or are perfect served as dessert with after-dinner tea.

Prep Time: Prep: 15 minutes
Chilling Time: 6 hours or until mixture is hard
Serving Size: 30 - 36 pieces


Ingredients:
8 oz. semi-sweet chocolate (finely chopped)
1/2 cup whipping cream
4 tbsp. unsalted butter
5 tsp. spearmint tea
7 oz. shredded coconut

Directions:
Melt chocolate in a sauce pan over low heat.

Gradually add whipping cream into the pan with the chocolate.

Stir while the chocolate melts.

Add butter and continue stirring until all ingredients are completely blended.

Remove from heat and stir in spearmint tea.

Refrigerate for 6 hours or until the mixture hardens.

Scoop out mixture to form into balls and roll into shredded coconut to create your Spearmint Snowball Truffles.

Keep covered and stored in the refrigerator until you are ready to serve, give, or eat!

TIP: Mixture can be kept in refrigerator for up to 3 days before forming into balls.

Kukicha Crust Chicken Pest Pizza

Submitted by: John Winter

Everyone loves pizza. Everyone loves Adagio tea. Why not combine the two!? This is a pizza, made from scratch, using the great taste of kukicha tea.

Prep Time: 1 hour 20 minutes prep time
35 minutes cook time
Serving Size: 10 slices

Ingredients
Dough:
1 pkg. active dry yeast
1 1/2 cups strong brewed kukicha tea, warm
1/2 tsp brown sugar
1 tsp salt
2 tbsp olive oil
3 1/3 cups flour

Toppings:
1 jar pesto sauce
1 green pepper, diced
1 small onion, diced
3/4 cup chopped white mushrooms
2 cups shredded mozzarella cheese
1 cup shredded feta cheese


Directions:
Combine the yeast, sugar, and tea in a bowl and let it sit for 10 minutes.
Add the salt and oil to the liquid and mix.
Mix in 2 cups of the flour.
Place the dough on a floured surface and work in more flour until the dough is no longer sticky.
Place the dough in an oiled bowl and let it rise for an hour.

Once the dough has risen, roll it out into a circle (or whatever shape you want). Spread the pesto sauce on, place the toppings, and finish with cheese.

Place the pizza in a preheated oven at 425 degrees for 25-30 minutes, or until the dough is a golden brown.

Nutty Glazed Sweet Potatoes

Submitted by: Somer Wilson

The warm nutty flavor of the tea compliments this fall favorite.

Prep Time: Prep time: approx 45 minutes
Cook time: approx 5 minutes
Serving Size: about 6

Ingredients:
5-7 medium sweet potatoes
1/3 cup packed brown sugar
3 Tablespoons butter
1/3 cup Li Zi Nutcracker tea brewed as stong as possible
1/4 tsp cinnamon
1/2 tsp salt

Directions:
Brew tea and set aside.
Keep leaves.
Place sweet potatoes in a pan with enough water that they are covered.
Add used Li Zi Nutcracker leaves and boil for 20 minutes or until thoroughly tender.
Drain off water and tea leaves.
Once cool enough to touch, pull skins off sweet potatoes and cut into 1/2-3/4 inch cubes.
Heat brown sugar, butter cinnamon, salt and Li Zi Nutcracker tea in a large skillet over medium heat.
Stir constantly until mixture begins to boil.
Add sweet potatoes to skillet and stir gently until glazed.
Serve hot.

Tea-Smoked Chicken

It's important to have a good kitchen exhaust fan for this recipe as it does "smoke".
We use chicken wings, but 3-4 lbs. of thighs work as well.

Ingredients:
16 chicken wings
3 cloves of garlic, chopped
1 tbs. grated fresh peeled ginger root
1 tbs. honey
3/4 c. low-sodium soy sauce
1/2 c. cream sherry
3/4 c. brown sugar
1 c. loose-leaf Lapsang Souchong tea
Sesame seeds as garnish

Directions:
Cut wing tip off drumstick end of wing and slice through the wings.
Wash and pat dry.
In a blender place chopped garlic, grated ginger root, honey, soy sauce and sherry and process only 20 seconds.
Pour marinade into a 9"x13" baking pan and coat the chicken wings.
Cover pan and refrigerate at least two hours, rotating wings at least one time.
Line a heavy cast iron or steel roasting pan with heavy-duty aluminum and sprinkle the sugar and tea on the foil.
Place a cake or wire rack in the skillet, and arrange the chicken wings on top.
Cover with lid or more aluminum and turn the burner onto high, cooking chicken for 30 minutes. Resist the urge to lift off the pan, and keep chicken covered for 20 more minutes.
To make their appearance browned or crisper, coat with a little sesame oil and put in a preheated 450-degree oven for about five minutes.
Serve with sprinkled sesame seeds atop.
Great with peanut or mustard sauce.

Cooking with Green Tea: Delicious dishes enhanced by the miraculous healing powers of green tea

Capture the healthy benefits of green tea with this collection of tasty recipes.

Green tea has long been admired for its calming effects. Now this delicious substance is being recognized for its fundamental nutritional uses.

Polyphenol, one of the most effective antioxidants known, is an essential component of green tea. This compound possesses powers that make it an important protector against a variety of chronic ailments. In Cooking with Green Tea, Ying Chang Compestine teaches readers how to distinguish between the various types of tea, and explains why green tea is most favored. In addition, she provides more than fifty healthy recipes that are enhanced by this flavorful ingredient.

About the AuthorYing Chang Compestine is a regular food writer for Cooking Light, Self, and Men's Health. She has also been actively involved with several major tea manufacturers.

Orange Pekoe & Grand Marnier Soufflé

Wonderful dessert 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

Direction:
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 soufflé mold, ramekins or chocolate cups. Refrigerate.

Apricot tea cookies

Ingredients:
About 20 cookies
2 cups unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup rolled oats (not instant oatmeal)
1/2 cup Sucanat®, sugar, or alternate dry sweetener of choice
1 cup raw almonds, chopped
1 cup dried apricots, preferably unsulphured, chopped
1/2 cup sunflower or other light oil
1 Tablespoon vanilla
1/4 cup plain or vanilla soy milk (approximate)

Directions:
Preheat oven to 350 deg F.
Sift the flour, soda, powder, and salt together into a large mixing bowl.
Mix in the oats, sugar, almonds, and apricots.
Stir in the oil, vanilla, and soy milk, mixing well.
If the mixture seems too dry, add more soy milk a few drops at a time until the mixture holds together but isn't liquidy.
Drop by heaping teaspoons onto a lightly oiled baking sheet.
Bake for 12 to 15 minutes, until just beginning to brown around the edges.

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved.

Cooking with Tea

The Chinese liberated tea leaves from the cup long ago, but cooks around the world are now discovering tea as an ingredient in the kitchen. Trendy restaurants boast tea-infused sauces, and pastry chefs are learning how to balance sweet flavors with bites of tannin.

Depending on where they were grown and how they were dried, tea leaves can add fruity, floral tones or woodsy, smoky complexity or a refreshing, green-grass finish.
Obviously, you won’t want to use your $280 dollar-a-pound Imperial Dragonwell for cooking.

Loose-leaf teas will still deliver the best flavor, but since you’ll combine the tea with other ingredients, convenient bags will work almost as well. For recipes that retain the leaves, you may even prefer the smaller pieces in tea bags, as they’ll blend in more readily with other spices and herbs.

Flavor Infusion
Unless the tea leaves are very fine, the best way to add flavor is with an infusion. You can steep your favorite tea directly in hot milk, cream, wine, stock or juice instead of diluting the dish with water. If you want a stronger flavor, use more tea instead of steeping the leaves longer, to avoid bitterness and an overly tannic finish. For delicately textured foods, such as custard or ice cream, strain loose leaves through a damp coffee filter or paper towel to remove even the tiniest motes of tea. You’ll be left with the essence of the tea, a fragrant infusion that will add depth to a wide variety of dishes.

Tea Oil
Pressed from the seeds of the tea plant, tea oil is the new favorite of such celebrated chefs as Hubert Keller, Bradley Ogden, Roland Passot and Ron Siegel. The golden oil’s smoke point is high enough for sautéing without worry, while its delicate floral tones, deepened by just a hint of tannin, blends well in sauces and dressings.

Easy Ideas
Poach fish in green tea.
Infuse a custard or ice cream base with black or green tea, or use herbal tea in a sorbet.
Stir the contents of a tea bag into the dry ingredients of a cake.
Cook rice in weakly brewed tea.
Jazz up an egg sandwich: Gently simmer the peeled, hard-boiled eggs in a smoky lapsang souchong tea and let them cool in the liquid before chopping.
Replace up to half of the oil in your favorite vinaigrette with brewed tea. Those with citrus or other fruity notes are ideal.

Lemon Verbena Iced Tea

To make a gallon of tea:
Steep 1 cup lemon verbena herbal tea leaves in a quart of boiling water for 15 minutes.
This creates a concentrated liquor.
Strain, then transfer lemon verbena liquor to a large container and add 3 quarts cold water; cover and refrigerate for up to 3 days.
For a 2-quart pitcher, add half of the tea mixture.
Quarter 1 orange and 1 lemon.
Squeeze orange and lemon quarters into the pitcher.
Add mint sprigs for garnish.
To serve, pour over glasses of ice and add a sprig of fresh lemon verbena or mint and citrus slices to each.

Four Spice Chai Recipe

One of my favorite warming drinks is a cup of Chai tea.

Ingredients:
2 cups water
1 cup milk
1 tbs black tea leaves
1 3-inch cinnamon stick
4 whole cloves
4 whole black peppercorns
4 whole cardamom pods
4 tsp sugar

Direction:

Heat water to simmering and add tea leaves.

Let simmer and steep for about 3 minutes, then stir in the sugar and spices.

Continue to simmer for another 5 - 10 minutes, depending on how strong you want your chai. Then pour in the milk, and keep heating until it's all warmed through. Strain out the spices and serve hot.

Honeybush Baklava with Almonds and Dates

Submitted by: Julie Schwaninger

Prep Time: 30 min prep/45 min bake

Serving Size: 48

Ingredients:
Pastry:
15 sheets of phyllo dough, cut in half crosswise (should make 30-13”x8.5” sheets)
2 1/2 c. of blanched almonds, chopped
1 c. dried dates, chopped
1/2 c. sugar
2 t. ground cinnamon
1/2 t. ground nutmeg
Dash ground clove
2/3 c. unsalted butter, melted

Honeybush Syrup:
1 c. brewed honeybush tea, double strength
1 c. white sugar
1/2 c. honey
1 T. lemon juice

Directions:

Note: Cover phyllo with plastic wrap and a damp tea towel to prevent it from drying out and cracking.
Preheat oven to 350 degrees.

Prepare nut filling: combine nuts, dates, sugar and spices, set aside.

Grease 9x13 pan.

Lay first sheet of phyllo in the pan and brush with melted butter.

Repeat layers of phyllo and brushed butter until the bottom is covered with 10 layers of phyllo. Sprinkle 1/4 of the nut filling over the pastry.

Top the nut filling with 3 layers of phyllo, brushing each with butter.

Sprinkle another 1/4 of nut filling and 3 layers of buttered phyllo, repeating these steps until the nuts filling is gone.

Use all remaining phyllo sheets (there should be 11) to form a thick top layer, making sure to brush each layer with butter.

Use a very sharp knife to cut completely through the uncooked baklava.

Cut the pan into 24 squares, then cut on the diagonal of each square to make triangles.

Bake for 40-50 minutes, until golden brown.

While baklava is baking, prepare the honeybush-scented syrup.

Combine double strength tea, sugar, honey, and lemon juice in a medium saucepan.

Bring to a boil, then lower heat to medium and simmer for 15-20 minutes, reducing to a medium-thick syrup.

Once the baklava is golden brown, remove it from the oven and cool for 10-15 minutes.

Pour the honeybush syrup evenly over the warm baklava and let it cool completely.

Remove cooled baklava from pan and store at room temperature for up to 1 week.

Wild Rice with Tea

This recipe is from Cordon Bleu-trained chef Nat Litt, owner of The House of Tea in Philadelphia, (800) 923-8327. He offers nearly 200 gourmet teas and tea blends from around the world. When in the city of brotherly love, stop by at 720 South Fourth Street.

Ingredients:
1 tsp. good-quality oolong or black tea leaves
1/2 chopped tomato
1 tsp. each: chopped red, yellow and green bell peppers
1/2 chopped onion
1 tsp. thyme
1 bay leaf
1 tbs. butter
2 c wild rice
6 c chicken stock

Directions:
Sweat tomato, peppers and onion in butter until tender.
Add wild rice, tea leaves, spices and chicken stock to cover.
Bake in covered casserole dish in 350-degree oven for 45 minutes.
Remove bay leaf, fluff and serve.

Below are two wonderful cook books on Wild Rice. You can order them by clicking the link.

Almond Oolong Bread

A simple but delicious bread made easy in a bread machine. Great at any time of the day with a cup of tea.

Prep Time: Cooking time: 30 minutes
Serving Size: 12


Ingredients:
2 tsp. yeast
2 1/2 c. bread flour
1 1/2 c. whole wheat flour
1 tsp. salt
3 tbs. honey
2 1/2 tbs. oil
1 1/2 c. brewed Oolong tea
1/3 - 1/4 c. sliced almonds

Directions:
Place the following in a bread machine:
yeast, flours, salt, honey, oil, and tea.
*Note: Bread machines vary. Some machines need liquids last, while other models need them first. Please check your bread machine directions to find out.
Set to dough setting
When dough is complete, preheat oven to 400 degrees.
Shape bread in loaf pan sprayed with nonstick cooking spray.
Sprinkle 1/4 to 1/3 c. sliced almonds on dough.
Bake for 30 minutes or until golden brown.

Jasmine-Scented Crème Brulée

Submitted by: Melody Fassino

The delicate sweetness of the jasmine tea adds an elegant layer of flavor to a basic crème brulée. This is a wonderful, rich dessert to serve to guests.

Prep Time: Prep: 20 minutes

Cook: 30 minutes

Serving Size: 4

Ingredients:
4 tbsp Jasmine leaves
4 egg yolks
1/2 cup sugar
2 cups light cream
1/2 tsp pure vanilla extract
4 tbsp sugar

Directions:

Steep the tea in 2 cups of boiling water for five minutes, remove the leaves, and reduce the brewed tea to 2 tablespoons.

Preheat oven to 325 degrees F.

Whisk together the egg yolks and sugar in a heat-proof bowl until lighter and somewhat frothy. Mix the cream and vanilla in a saucepan, and heat until bubbles form around the edges.

Add about a quarter of the simmering cream to the egg yolk mixture, whisking constantly.

When mixed, add the rest of the cream, still whisking constantly.

Add the reduced tea liquid to the mixture, and continue whisking until the sugar is completely dissolved and the custard is well-mixed.

Pour through a fine strainer evenly between four crème brulée dishes or ramekins.

Arrange the ramekins in a shallow baking dish so that they are not touching and transfer to the oven.

Fill the baking dish halfway up the sides of the ramekins with very hot tap water.

Bake the custards until set in the center, about 30 minutes.

Remove from the baking dish and chill the custards for at least two hours until ready to serve. Before serving, sprinkle 1 tablespoon of sugar over each of the custards and either use a torch or place under the broiler for approximately 2 minutes to caramelize the sugar.

Let cool briefly and serve.

Teanut Brittle

A healthy, crunchy, delicious sweet treet.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 48

Ingredients:
2c Steel Oats
1/2c Bran Flour
1/2c coarsly chopped roasted almonds, toasted
1/2c chopped walnuts, toasted
1/2c dried cranberries
2 1/2 TBS loose Genmai Cha tea
6 TBS honey
2/3c brown sugar
1 TBS butter

Directions:

Combine oats, flour, nuts, cranberries, and tea together in a large bowl. Set aside.

Next combine honey, brown sugar, and butter in a small pan over medium heat.

Stir over heat until ingredients form a liquid and mesh together.

Place the mixture onto a 12X16 cookie pan with parchment paper.

Using your hands pat the mixture down to cover the whole pan.

Bake at 350°F - 180°C - gas mark 4 for 20 minutes.

Cut into 2' squares five minutes after taking out of oven and let cool.

Jasmine Tea Cookies

Submitted by: Lana Young

Preparation Time: Bake 8 to 10 Minutes or until Light brown.

Serving Size: Approx 36 Cookies

Ingredients:
1/2 Cup Butter (softened)
1/2 Cup Sugar
1 Egg
1 1/2 Cups Flour
2 Tablespoons Strongly Steeped Jasmine Tea
1/2 Teaspoon Crushed Jasmine Tea Leaves
1/2 Teaspoon Baking Powder
Dash of Salt
Additional Sugar

Directions:

Steep 2 Teaspoon of Jasmine Tea in 1/4 Cup of 180 degrees Water for 5 minutes

Set in fridge to cool…

Mix Sugar and Butter in a large Bowl until Creamy, add Egg until Batter is Fluffy.

Blend in Flour, and 2 Tablespoons of the Strong Jasmine Tea... made earlier.

Crush and Sprinkle 1/2 Teaspoon Jasmine into batter with baking powder and salt. Mix well. Form on Waxed Paper or Plastic a 2 inch by 12 inches Log.

Cover and refrigerate until dough is firm, about 1 hour.

Preheat over to 350°F or 180°C or gas mark 4

Slice Cookies from log to 1/4 inches, place on nonstick un-greased cookie sheetSprinkle tops with Sugar.

I am not a paper cup

There was a time when everyone used to walk around town with a paper coffee cup… no longer!Let’s face it, they’re not very eco-friendly, and look well… a bit cheap.

Say hello to “I Am Not A Paper Cup”


This little beauty is, you’ve guessed it, not made of paper. It’s a reusable double walled thermal porcelain cup (actually!) which looks like your average paper cup, but is soooooo much better.

Features include:
Double walled thermal porcelain keeps your drinks hotter for longer, and won’t burn your fingers
Silicone lid prevents spills
Eco-friendly and reusable
Microwave & Dishwasher safe
Stands 15cm high

A clever little mug…