Recipe – “Fit-to-Be-Thai Iced Tea”

 “FIT-TO-BE-THAI ICED TEA”

“The Little Black Book of Tea” by Mike  Heneberry

 Pinch of crushed star anise

1          drop red food coloring

2          Tablespoons sweetened condensed milk

Crushed ice

2          cups strong brewed black tea, chilled

*Stir anise and food coloring into condensed milk and pour into 2 tall glasses.  Fill glasses with crushed ice; then cover with tea.  Stir once or twice-just enough for the milk to start to rise up into the tea.

– Makes 2 tall glasses

Recipe – “Bubba Tea”

“BUBBA TEA”

“The Little Black Book of Tea” by Mike  Heneberry

Sprig of fresh mint

2 shots bourbon whiskey

1 ounce lemon juice

1 teaspoon sugar

1 cup iced tea

*Stir bourbon with everything but tea; then add tea and serve over ice.

 – Makes 1 glass

 

Recipe – “Truro Tea”

TRURO TEA”

“The Little Black Book of Tea” by Mike  Heneberry

3          cups iced tea

1          cup sweetened cranberry juice

2          teaspoons orange juice concentrate

 *Stir ingredients together and serve over ice.

– Makes about 3 glasses

Recipe – “Ceylon Sailor Iced Tea”

CEYLON SAILOR ICED TEA”

“The Little Black Book of Tea” by Mike  Heneberry

1          inch piece of fresh ginger root

3          teaspoons Ceylon tea

3          cups boiling water

 * Peel ginger, and then crush using a mortar or the side of a large carving knife.  Place in a teapot and pour in just enough boiling water to cover.  Let steep for 6 to 7 minutes.  Heat remaining water back to a boil; add tea and then water to teapot.   Steep for 3 minutes; then remove tea and ginger.  Chill and serve.    * Makes 2 glasses

Recipe – “Lemongrass Ginger Tea”

“Lemongrass Ginger Tea”

“Drink to your health” By Anita Hirsch, M.S., R.D.

 1 inch of fresh lemongrass, thinly sliced, or 1 teaspoon dried lemongrass

 1 piece of crystallized ginger, about 1 inch square

 1 cup boiling water

Place the sliced lemongrass in a cup.  Cut the ginger into smaller pieces and add to the cup.  Pour the boiling water over both and steep for 5 minutes.  (If you’re using dried lemongrass, steep a bit longer, up to 15 minutes, to extract the most flavors).  Strain and serve.

Makes one cup.

Recipe – Spiced Chai Tea

SPICED CHAI TEA
 
 
5         Black Tea Bags
1/4      teaspoon cinnamon
1/4      teaspoon ground cloves
1/4      teaspoon cardamom
1/4      teaspoon nutmeg (optional)
1/8      teaspoon black pepper (optional)
2 to 4  cups of water
2 to 4  cups of milk
 
Place water into pot, bring to boil, pop in 5 Black Tea Bags continue boiling, place in your spices, continue boiling, gradually add the milk until all is gone.    Watch the pot, with the milk the tea will continue to boil rapidly.   Then remove from stove, turn the heat off.   For hot drink, pour into mug.   For a chilled version, pour contents into jug and cool into to fridge for 4 to 5 hours.
 
About 8 to 10 large cups of Spiced Chai Tea. 

Info on Brewing Tea

                                                                                                           September Newsletter 2012 

The basics of brewing, if your tea is too bitter you have now brewed it too long. The guidelines are given on each package and now it is time to brew that perfect cup. Some information this month on tea, a few delicious recipes also are included for you to try out. Information about teas that are used to create Black blends, some teas are just not meant to be blended together, special suppliers that we use have create classic blends, by trial and error I bet.  But all of the blends that we use are simple delicious.

 

BREWING

 

Black tea – Complete boiling of water     – added to tea right away

 

Oolong – Brew when water has the bubbles forming @ the bottom

 

Green & White – Best brewed when water is just

 

Starting to boil, look for the steam rising from tea Kettle.

“Classic Spice Cake”

by “The Little Black Book of Tea” by Mike Heneberry

2          cups all-purpose flour

1          cup sugar

1          teaspoon salt

1          teaspoon baking powder

1          teaspoon baking soda

¾        teaspoon ground cloves

¾        teaspoon ground cinnamon

2/3      cup shortening

¾        cup packed brown sugar

1          cup buttermilk

3          eggs

* Preheat oven to 350 degrees Fahrenheit.  Grease a large cake pan and dust with a pinch of flour.  Mix flour, sugar, salt, baking powder, baking soda, cloves, and cinnamon in a large bowl.  Add shortening, brown sugar, and buttermilk and beat for 2 minutes, until smooth.   Add eggs and beat 2 minutes more.  Pour into cake pan and bake 35 to 40 minutes, or until a tooth-pick inserted into the cake comes out clean.

How do you brew your tea?

Pot or Mug

Tea Bags – lower grade tea

Loose Tea – well sealed package high quality blending.

Loose tea expands twice the size of original amount placed into tea filter, tea ball or tea pot.

It is best to use 1 teaspoon per cup, too much tea can make the taste bitter or may cause insufficient flavor of original tea.

Brew half full of tea in your filter or tea ball.

– Suggested to use one teaspoon per cup for the tea pot.

Some tea enthusiasts prep their tea pot or mug with hot boiled water before the initial brewing of their tea. This method helps keep the temperature in the brewing surface, which in turns makes a satisfied cup of tea.

Important to close the lid of the tea pot once you have brewed the specific tea. All the teas have specific steeping time.

Oolong – brew up to 8 minutes.

Black – up to 6 minutes.

Herbal Tisane’s – up to 7 mins.

Green & White – being the shortest time to brew in less than 3 minutes.

Also it is good to remove the leaves once the brewing time is up, or you may have a very bitter tea or a herbal tisane tasting funny.

Herbal teas are classified not as a tea, but a “Tisane”.

Strong brewed teas are enjoyed by tea enthusiasts in Turkey & Russia. The second cup is created by just adding hot water.

Turkish Tea Cookies”

by “The Little Black Book of Tea” by Mike Heneberry

2/3      cups pignoli nuts, chopped fine

2          cups sugar, divided

1          cup water

1          tablespoon lemon juice

2/3      cup margarine

2/3      cup milk

½        teaspoon baking soda

½      teaspoon vanilla extract

1/3      cup semolina flour

pinch of salt

2-2/3  cups unbleached flour

*Toast pignoli nuts in a hot skillet for 3 minutes, stirring frequently to keep them from burning.  Remove from heat and set aside.  Boil 1-1/3 cups sugar and water in a saucepan for about 10 minutes, until a thick syrup formed.  Stir in lemon juice and return to a boil; remove from heat and set aside.  Preheat oven to 325 degrees Fahrenheit.  Melt margarine and place in a mixing bowl.  Add milk, remaining 2/3 cup sugar, baking soda, and vanilla and mix well.  Stir in semolina and salt, then slowly add flour and blend until smooth.  Refrigerate for 10 to 15 minutes.  To make cookies, form an oval from 1 tablespoon dough.   Make a lengthwise groove and fill it with toasted pignoli nuts.   Bake on a lightly greased cookie sheet about 30 minutes, or until light brown.   Remove cookies from oven and pour syrup over them.  When syrup is absorbed, remove cookies from pan.    – makes about 30 cookies

Info on Tea

 

Rich in fluoride is a cup of unsweetened tea.

When preparing tea in either the Japanese or Chinese way the white or green teas can have less caffeine.

Tea is known to help with digestion.

Country of Origin

 Assam – “Northeastern India”

Ceylon – “Sri Lanka”

Darjeeling – “Himalyayan mountains in Northestern India”

Keemun – “Southwestern China in the Anhui province.

Nilgiri – “Southern India in the vat Blue Mountains.

Sikkim – There is a state called “Sikkim” between Bhutan & Nepal in the

                 Northeaster part of India.

Yunnan – Southwestern China in the YunnanProvence.

 

Reference: “The Little Black Book of Tea” by Mike Heneberry. 

Butterfly Botanical Blog: http://wp.me/P2dcBT-2

Tour Blog (Magenta Tours): http://wp.me/209Wy     – www.magentatours.com 

Great Teas Iced

Organic Assam Tea (Certified Organic)

ID# LC9770

Several botanist from English had to be brought in to identify the tea from the jungles in Assam, India. The cultivation at a commercial level was officially started in 1837 for Assam tea. The following year this tea was auctioned off in London. This was the first tea production in the British Empire. The prices for this tea soared at the auction and become a very expensive tea to purchase. A delicious Black tea enjoyed all day.

Country of origin: India Region: Assam   Grade: Pekoe Fannings  A 2nd Flush Assam and manufactured by CTC (Cut, Torn and Curled).

(Black Tea) Type: Tin Size: 100 g. Price: $14.00 (reg. Price)

Margaret’s Hope

ID# 9852

A full-bodied, 2nd flush tea with full astringency and is from one of top estates in India (Estate Tea) (Darjeeling) (TGFOP—Top Grown Flowery Orange

Pekoe) Type: Bag Size: 100 g. (Loose Tea) Price: $10.00 (reg. Price)

Bumblefruit

ID# 9802LC

A Herbal and Fruit combination of Rose-hips, Dried Apple pieces, Rose Petals, Blackberry leaves, Cornflower petals, Hibiscus petals, Calendula petals and natural flavors. A cupful of energy and great for kids as well.   Type: Bag Size: 100 g. (Loose Tea)

Price: $14.00 (reg. Price)

 

Cranberry Apple

ID# 20004

A splendid blend of Hibiscus, naturally dried apple pieces, rose-hips, natural flavors and caffeine free. Country of origin: USA, Thailand, Spain and Canada

Type: Tin Size: 50 g.  Price: $10.00 (reg. Price)

Available on our site: www.teas-online.com , login and receive 10 % off monthly.

Sunflowers, tea & info

 

   Sunflowers are beautiful when they start to grow and unfold the large center cone that looks like a honeycomb, as the bright yellow petals start to grow and overlay each other, as each petals blooms. 

  Tall stalks of wild Sunflowers array along the fence, as fall approaches the Sunflower petals falling to the ground in a farmer’s garden.   The seeds are collected from the cone in the middle, washed, placed on a cookie sheet, lightly sprayed with olive oil, lightly salted or seasoned with spices, then roasted in the oven for a snack later.

   Many flower suppliers who grow the Sunflowers for sale to florists do some really funky things like injecting a dye solution into the stem to alter the color of the petals; then the finished petal product is bright red, bright orange and super bright yellow. 

   Once a floral designer, in our shop, our staff would  pluck out the petals of the sunflower and place them into in a design pot, as a accent pieces. 

    The petals are used in many different products that we carry, used for blending in teas, bath teas and there is no taste from the petals; these are used for presentation of color in the products.