Lavendar Cove – teabytheocean Dec. News 2014 (Part 2 of 2)

Lavendar Cove – teabytheocean December News 2014 – part 2

– Merry Christmas & A Happy New Year –


A “Gaibei” is known as a “covered cup” traditional

for tea drinkers in  Taiwan.


“A recipe for iced tea”

“The Book of Green Tea by Christine Dattner”

*Makes 1 quart

1                      quart mineral water with a neutral pH

7 or 8              teaspoons Queen of Sheba or Black Forest flavored tea

zest from citrus fruit


Put the mineral water into a pitcher and add the tea.

Do not stir; the tea leaves will sink to the bottom by themselves.

Allow the tea to infuse overnight at room temperature.

In the morning, strain and refrigerate for at least 2 hours.

Add the citrus zest just before serving.

This method produces a clear, perfectly infused beverage.


Complimentary teas  — Chocolate Mint, Long Island Strawberry – available at Lavendar Cove – , under flavored black and flavored green blends.


Tea Terms – Reference “The book of Green Tea” by Diana Rosen

In Japan a tea caddy is called “Kakemono”.

In Vietnam “Che” is the tea.

A jasmine flower in China is called “Molihua”.


“Chilled rhubarb soup with Matcha tea and Mara wild strawberries”

“The Book of Green Tea by Christine Dattner”

*Serves  6.

Recipe – Patrick Loustalot-Barbe,

“L’Artisan de saveurs”


1          lb. Mara wild strawberries

2          lbs. rhubarb

2          teaspoons Matcha tea

1          cup sugar

juice of 1 lemon

1          cup plain yogurt

½         cup cream

1-3/4   cup sugar

6 almond tuile cookies


The day before serving the dish, wash, dry and hull the strawberries.   Peel the rhubarb and cut it into ½ inch slices.  Bring 1 quart of water to boil with the sugar and the lemon juice.   Immerse the rhubarb in the boiling water and poach about 15 minutes; do not allow the mixture to come to a full boil.   Drain the rhubarb in a large bowl and chill in a larger container of ice cubes.

In a mixing bowl, combine half the rhubarb, the yogurt, the reserved cooking liquid and the tea.  Bring the cream and sugar to a boil.  Combine the hot cream mixture with the rhubarb mixture and blend in a food processor.  Set aside to cool.

Pour the rhubarb and Matcha green tea soup into 6 small dishes.  Arrange the remaining rhubarb on top and garnish with the wild strawberries cut into quarters or halves.  Serve with almond tuiles.


Complimentary teas – Paradiso Peach, Last Mango in Paris (available – Lavendar Cove – , under Loose teas – fruit blends.




Victoria “The Pleasures of Tea” – Recipes and Rituals

“Guerrilla Marketing Excellence” by Jay Conrad Levinson

“The Ultimate TEA Diet” by Mark “Dr. Tea” Ukra

“Tea Party” by Tracy Stern with Christie Matheson

“Having Tea” – Recipes & Table Settings by Tricia Foley


“Broiled Portobello Mushrooms”

“Tea Party” by Tracy Stern with Christie Matheson
8  large portobello mushroom caps

2 tablespoons olive oil

1 tablespoon chopped Ceylon tea leaves

Salt and pepper

– Preheat the broiler.  Line a shallow pan with aluminum foil.

– Clean the mushrooms with a damp towel.  Place the mushrooms, rounded side up, in one layer in the pan and lightly brush them with the olive oil.  Sprinkle with the tea leaves and salt and pepper.  Broil for 5 to 7 minutes, or until tender.  Serve hot.


Delicious homemade treat for the holidays.


10      cups popcorn

1/2     cup Lily white corn syrup

1-1/3  cup brown sugar

1         tsp. Vanilla

1         cup Pecans

1/2     cup almonds

1         cup butter or margarine


– In a large bowl mix popcorn and nuts.  Combine butter, syrup and sugar in a saucepan and bring to a boil, stirring constantly for 10 to 15 minutes or until caramel colour.

– Remove from heat, stir in vanilla and pour over popcorn mixture.   Spread over cookie sheet.   Break up when hardened.


Gift Idea


Festive Pack (15)

ID # FVGift15

A selection of 15 of our blended teas, variety of blended teas, gift boxed with bow.

Type: Boxed     Size: Medium

Price: $120.00 (reg. price)

More information, view: , under gifts, wish to order, available online.


“Nuts and Bolts”

“Taste of Christmas” – Jacquie Schmit, Eileen Mandryk, Jo Wuth

3    cups each crispix, cheerios, shreddies

2    cups each pretzel sticks and mini rounds

1    cup mixed nuts


Preheat oven to 250 degrees Fahrenheit.  Combine cereals, pretzels and nuts in a large roaster.   Mix well.

Combine the following and stir well:

1    cup vegetable oil

1    tblsp. Each seasoning salt, onion powder

2    tsps. Each garlic powder, celery salt

2    tsps. Worcestershire sauce

Drizzle the above over cereal mixture; mix well.  Roast, uncovered, for 1-1/2 hours, stirring every 20 minutes.   Remove from oven, let cool completely.  Store in airtight containers for up to one month.

Makes 4 quarts


Until the next newsletter, enjoy a cup of tea.

–  A lasting friendship begins with tea. –

*Don’t forget to join our blog for more information and on our website, you can become a member with saving 10 % off each month on your purchases.


Lavendar Cove – teabytheocean Dec. News 2014 (Part I of 2)

Lavendar Cove – December 2014 Newsletter

— tea by the ocean

This has been a full month of celebration with new packaging for Lavendar Cove, redesigned labels for tins, pouches, a new revision of small tins to pouches with attractive labels.

Most of the loose teas are being repackaged due to an older label that is starting to change from colors printed on the paper (Xerox paper), fading is occurring, inks are changing, the backs of the paper are now showing up clear.

Went to a total different type of label, it just took us more hours to recreate the new labels, now comes more hours of packaging.

The first time we private labeled our brand of teas, it took me 5 hours to package 60 pounds of tea, that is a whole lot of time in a rented kitchen.   Then following times after that my team got together and there were three of us doing the packaging.   This was one of the times that my dear old dad helped package and he was not overly thrilled about helping.  Several months down the road more packaging was done, it is a fun time for my team and there is so much conversation that it keeps you chuckling days after.

As time passed, fewer hours with more help in packaging thankfully got the ball rolling with almost the whole inventory complete.

Now with the re-designed labels on the go, packaging starts to bring in our trend of loose teas.  In the New Year the product labels will start showing up in our marketing and promotions.

“Spicy Mulled Cider Mix”


3/4   cup crushed Cinnamon Sticks

3/4   cup chopped dried orange rind

1/3   cup whole allspice

1/4   cup whole cloves


In a jar combine the above.


Makes about 2 cups Spicy Mulled Cider.


4   cups apple juice (or 1/2 cranberry juice)

2   tbsps. Spicy Mulled Cider Mix


Combine mulled cider and apple juice in sauce pan.  Cover and bring to simmer.  Gently simmer for 20 minutes, strain into mugs.    Makes 4 servings.


– Staying warm for this month with a few recipes from selected books in my library of cookbooks.


“Salmon, watercress and Sencha Soup”

“The book of Green Tea” by Diana Rosen
2-1/2               rounded teaspoons Sencha leaves (Hojicha, or roasted Bancha, can be used)

16                    ounces spring water

2                      large salmon fillets, about ¾”thick

1                      tablespoon olive oil

white pepper to taste

4                      cups steamed rice, cooled

½                     cup chopped watercress

½                     teaspoon prepared wasabi

1                      sheet toasted Nori Seaweed, cut into thin strips


  1. Brew Sencha in hot (170 deg. Fahrenheit; 76 deg. Celsius) spring water for about two minutes. Decant immediately after it has been brewed; set aside.
  2. Lightly brush the fillets with olive oil and sprinkle a pinch of wkite pepper on each side.
  3. Grill or broil salmon about 4 minutes on each side, depending on size. The fillets should flake easily with a fork when they are done.
  4. Gently remove skin and bones, and shred the fillets with a fork.
  5. Place rice in four deep bowls arranging fish atop rice. Sprinkle with water cress.  Pour hot brewed sencha into bowls until rice is nearly submerged.
  6. In a small bowl dilute the wasabi with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi.
  7. Serve immediately.

4 servings.


Complimentary tea – Crime of Passion (Green blended tea) – Lavendar Cove , under Green blended tea.


Tea Terms – Reference “The book of Green Tea” by Diana Rosen

What is a Gaibei?

(Find the answer further down in newsletter).

Chai – In India this is their way of saying “tea”.

In Japan and China, their way of saying tea is “Cha”.

Osmanthus flower in Chinese is “ Gui hua”.

Chrysanthemum flower in Chinese is “Ju hua”.


“Two-tone madeleines with two teas”

“The Book of Green Tea by Christine Dattner”

-Preheat the oven to 400 deg. Fahrenheit

-Makes 24 madeleines

*For the Matcha tea dough       

¾         cup flour

7          tablespoons butter

½         cup granulated sugar

2          eggs

1          teaspoon Matcha tea

1          teaspoon baking powder

**Matcha tea dough.

Melt the butter over low heat in a small pot, then let it cool.  Combine the flour, baking powder and tea in a bowl.

Break the eggs into another bowl and whisk them with the sugar until they are lemon colored.  Add the flour mixture.  Mix in the butter and blend together.

*For the Lung Ching dough

¾         cup flour

7          tablespoons butter

½         cup granulated sugar

2          eggs

1          teaspoon Lung Ching green tea

1          teaspoon baking powder

**Lung Ching dough

Melt the butter over low heat in a small pot, then let it cool.

Crush the tea between your fingertips.

Combine the flour, baking powder and tea in a bowl.

Break the eggs into a nother bowl and whisk them with the sugar until they are lemon colored.  Add the flour mixture.

Mix in the butter and blend together.

Madeleines – Butter a Madeleine tin and drop a teaspoon of each dough into the mold.  Bake 5 minutes before lowering the temperature to 350 deg. Fahrenheit.  Bake and additional 10 minutes.  When the madeleines are ready, take them out of the oven, remove them from the tin and allow to cool.

**Recipe – Michele Carles, food writer.