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.

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– 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

www.teas-online.com , 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”.

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“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.

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