teaspoons & petals

genmaicha green tea pilaf on {Food52}

Considering that my kitchen could technically pass for a tea shop, it's easy to find ways to infuse new dishes with a favorite tea that's well within reach. A little over a month ago I volunteered to test a Genmaicha Pilaf recipe, as part of the Food52's Community Picks Recipe Testing adventure that happened to have a tea theme. The concept was deliciously simple: sign up to test a tea-infused recipe shared by a Food52 member, test the recipe in the comfort of your kitchen, and email a headnote to the editors for a chance to have it published with a Community Pick winning recipe. 

Genmaicha green tea brings a unique duo of nutty, toasty notes that are brightened by vegetal grassy notes, which make it an ideal steep for culinary escapades. In previous kitchen adventures, I've replaced water with brewed genmaicha when cooking rice, so this recipe seemed like a natural evolution (with the addition of re-hydrating dried shiitake mushrooms in the brewed tea-as shown above). Needless to say, I was smitten with every aromatic experience, and having my headnote selected by Food52 editors and featured with the recipe was just icing on the cake (or an extra sip of tea).

Take a peek at my headnote below and then skip over to Food52 to see the full recipe (and then hurry to the nearest market for the necessary ingredients):

"The genmaicha green tea broth brims with toasty, savory notes, naturally enhancing the umami of earthy shiitake mushrooms and adding delicate depth to this warming pilaf dish. Aromatic citrus (opt for meyer lemons for a sweet, floral zest) and spicy ginger add bright nuance. Be sure to brew the tea in 180 degree water for 2 minutes to achieve the perfect flavor, and treat yourself to an extra cup to sip as everything gently simmers in the pot."

green tea 101 class on march 27th

I've gathered my favorite Japanese green teas, tea cups and glass tea pots and carefully packed them in delicate tea towels in preparation for my Japanese Green Tea 101 class tomorrow evening (march 27th) in Philadelphia. In addition to sharing endless sips, proper steeping techniques, and stories behind the leaves, I'll also be serving savory pairings (goat cheese, savory shortbread cookies & a matcha green tea salad). Ticket sales will end at 12pm tomorrow, so skip over the eventbrite page ASAP to reserve your spot and your gift bag. And as special treat to my loyal readers, I'm offering a last-minute ticket discount with code "TeaReader" ($10 off final ticket price). I hope that you'll join me for tea tomorrow evening at 6pm in the City of Brotherly Love.

green tea starter steeps on {table matters}

"The nuances that linger within green tea can leave your palate with endless taste memories: from rich chestnut aromas, luscious floral flavors, buttery and brothy sips, clean and crisp grassiness that brightens the taste buds, to toasted notes that warm you to the core better than a favorite sweater."

Continue reading the rest of the piece on Table Matters.

seeking comfort in a cup

As I try to heal after losing a dear friend, I have found great comfort in sipping tea from one of her teacups. I carefully carried her vintage jewel home, unsure if I would be able to sip from it so soon since the sight of it made me quickly recall memories and long for more. However, as I poured sencha up to the golden rim I felt connected to her. In some way the tiny teacup brought me great comfort. It's as if I can have tea with the memory of her in a matter of moments. No longer just a cup, this treasure will serve as a reminder and a way to honor her spirit. And again "seeking comfort in tea" is layered with new meaning.

a year of tea in {printed} review

I can still recall opening the tiny gold lock to my metal journal, resting the white cushion cover against my knobby knees under a floral bedspread as I scribbled childhood thoughts and poems. Those daily jots have been replaced by keyboards clicks and photos snapped throughout the day via my phone. While I feel grateful that I can document memories within a matter of seconds, I often fear they could disappear just as quickly with an accidental step on my clutch or even a tea spill that's simply too close to the laptop.

In hopes of preserving my teaspoons & petals memories, I've decided to take virtual files floating through chips and wires and transfer them to the printed page. The lovely Joy of Oh Joy opened my eyes to the creative ways of Artifact Uprising's Instagram Friendly Books printed on the most perfect 5.5 by 5.5 inch paper. AU is a true find and a reminder for us to pause and peer at our life on the page.

 While my photos tend to skip about through life experiences, the common threads that runs through each snapshot are tea and flowers, which anchor teaspoons & petals. So, I sorted through steeps, tea leaves, petals, vintage cups and carefully chose favorites from 2012 that represented my year with the steeped leaf and the blossom, hence the the title: teaspoons & petals 2012. I intend to make a book every year to document my steeped journeys and maybe even an evolution of experiences, or even just tea taste preferences (will I ever give my heart to something other than a high mountain oolong? only time and more books will tell).

There's something so very magical about feeling the weight of a book in your hands, especially when the pages contain personal moments that call upon sensory memories. I've included a few shots of my favorite pages below. Maybe they'll find their way into the 2013 edition. I'll just have to wait and see what steeped snapshots this magical year has in store.

tea today: genmaicha green tea blend

Toasted and popped brown rice mingles with grassy Japanese bancha tea in the well known genmaicha green tea blend. And for the sencha lovers, keep in mind that bancha is made from the second flush of sencha between summer and autumn months. There is something so wonderfully savory to this toasty and nutty steep that manages to warm me to the core in the most delicate way; like a a whisper thin sweater on a chilled spring day.

It begs to be paired with seafood bites, and you'll often find in the pot on your table in most Japanese restaurants. Try using the tea broth as a poaching liquid for fish. Or grind it in a fine powder for a rub. Or bake it into shortbread cookies for a nutty touch. And while we're on the subject of genmaicha infused bites, I must point you in the direction of Sara May's recipe for Vegan Pho with Green Tea Broth on her delightful blog, The Cozy Herbivore. It's on my ever growing to-make list. Even though her recipe calls for a genmai-matcha (a variation of genmaicha blended with matcha powder), you'll still achieve the nutty and vegetal tea essences but with a bit less grassy and vivid color that matcha carries with it.

miss macaron

Even though the past few weeks of glittering snow showers have brought a smile to my face, a wintry wonderland can only feel magical for a moment. Here's hoping that the grandiose groundhog was right in his spring prediction. Until mother nature decides to turn down the chill, I'm filling my world with petite pastel treats, fresh green steeps and perfuming the air in my humble abode with fragrant flowers (the lilac hyacinths seen below are sending my senses into a delightful spring tizzy).

Between sips of vegetal yet sweet Nishi Sencha (post to come soon), I'm skipping over to a favorite french bakery for their delicate bites of earl grey and rosewater macarons (left to right in the photo above) that capture the very essence of teaspoons and petals. Steeped and floral flavors aside, I swooned for their pastel colors that could inspire my entire wardrobe and kitchen decor. Until spring has sprung beyond the window, I'll continue to pretend otherwise with fresh finds in my kitchen and in my teacup. 

tea tools: paper filters

Over the past five years, I've built quite a collection of tea tools that can be found filling drawers and lingering on the kitchen counter. In honor of this steeped obsession I thought that I would share a bit about these necessary objects in a new series, tea tools. First up, delightful paper pouches.

Whenever a newcomer enters the world of tea and isn't ready to commit to infusers and teaware, I always recommend Finum's disposable paper tea filters. These chlorine-free and biodegradable gems effortlessly infuse loose tea in a cup or pot (if you buy the large size). Unlike most traditional tea bags, the "expanding base of the filter provides the tea leaves enough room for their flavor to fully unfold." I often keep an extra box in my cabinet so that I can send friends home with a favorite tea tucked into the tiny paper pouch. And if you're a traveling fool, they are the perfect companion for steeping when on-the-road or on-the-go (or in my case, while on an airplane).

So, put away the tiny metal tea balls (that never leave room for the lovely tea leaves to dance about and paint the water with their complex flavors), and opt for a grand paper filter. It's an essential tool for every new tea lover's collection. What's your favorite tea tool? Skip over to twitter or instagram and share it with me.

heirloom haiku handkerchief collection & tea 101 tips

I'm partial to antique gems with delicate hints of ladylike charm, which is why I created my collection of heirloom haiku handkerchiefs. Each heirloom haiku handkerchief is adorned with my original haiku that celebrates tea, the lady songbirds of jazz and the imaginative journey of alice in wonderland.  I have screenprinted the haiku by hand with gold fabric ink onto delicate vintage handkerchiefs trimmed with patterns of the past. Frame the heirloom handkerchief or place it on table as a centerpiece for a steeped gathering. Each heirloom handkerchief is folded onto a vintage postcard (an extra keepsake or send to a dear friend).

Speaking of the collection, I would like to thank PureWow for featuring the heirloom haiku handkerchiefs this Friday in this "Running With Saucers" piece. And now there is only one handkerchief left (leaves like paintbrushes/are coloring the water/steep it, watch and breathe). Time to head back into the studio to screenprint more treasured handkerchiefs with tiny gold letters. But before I go, let me reiterate one of my favorite tea 101 tips that I happened to share with PureWow:

Steep tea with filtered or spring water: True teas often have delicate flavors that can only shine through in pure water. Considering that there is an art to tea, you'll want to start with a blank canvas to really appreciate the complexity of flavors within the leaves (especially if it's a subtle white tea or fresh green tea). If filtered or spring water isn't part of your routine, opt for teas with naturally stronger flavors (like breakfast black tea blends) that can stand up to water that is less than pure. 

You can peek at the rest of my tips in the full PureWow piece. What are your go-to tea tips? Happy steeping! 

teaspoons at the table: matcha dusted pancakes

The bright, vegetal flavor of matcha is reminiscent of the satisfyingly rich, bitter notes of pure dark chocolate. Both of which are an acquired taste. Over time, my taste buds began to crave the grassy notes of the finley milled Japanese green tea powder. Considering that it's an expensive treat, I've kept it out of my cookies, cake and bread batters (which often require a bit too much then I'd like to spare) and have reserved it for a vanilla rose marshmallow latte, salad dressing & orange blossom tapioca. 

As the snow fell like confectioners sugar from the sky yesterday (dusting the ground with glittering flakes), I was inspired to make my way to the stove and whip up a batch of whole wheat pancakes for lunch. I quickly realized that I was out of syrup and thought that a touch of powdered sugar would do the trick. And then the jar of matcha whispered my name. Just like that I found myself sprinkling delicate sugar from one hand and matcha with the other onto the warm pancake (some powder melting into the pancake to deeply flavor the whole wheat and other bits lingering on top for color).

talking tea with terrain

I was thrilled when Terrain reached out to me with a few questions about my tea rituals, favorite steeps & homemade herbal creations. And I jumped at the chance to bring them a few of my favorite dried herbs that get me through blustery winter nights. So, click over to their blog to take a peek at what I had to say.

And while you're there, explore the shop to see a few of my favorite finds (Cook with love tea towel, Wildflower wall calendar, Teak honey jar, Bubble placeholder, Jadeite tumbler, Bumbleberry chunk honey) 

sky-high steeps

There is something so very dreamlike about an elegant airplane ride as you fly high through the pillowy clouds. Although its rather easy to get grounded in uncomfortable territory with bland nibbles, oh-so-near neighbors who cross the "arm rest" boundaries, and the terrifically terrible tea (dust delivered in a bleached bag).

I prefer to tuck a few special tea sachets in my carry on bag that send me sky high while steeping in the air. Be sure to choose a black tea, roasted oolong or herbal blend that can stand the heat, since you'll be served near boiling water when you request hot water for tea. Hoping to send my senses to spring, I purposefully packed Ladurée violet black tea. The rich black tea was anchored by the perfectly perfumed aroma that scented the air around me. The softly sweet bouquet of floral flavors revived my taste buds. (p.s. while you can't buy this steeped delight online, you can pick up a mint green tin in NYC at their Madison Ave shop).

The next time you're heading to a far off land and are traveling in the air, try and tuck a few of your favorite tea sachets to steep amongst the clouds. 

a year of {chai tea} pies

Ever so often I turn my tiny mailbox key to find treasures from friends in the food world. This past fall, I found myself face-to-face with a copy of Ashley English's delectable book, A Year of Pies. While devouring the delicious words and imagining the sweet aromas, I paged through pie recipes to find the chai. The warming spices and matly black tea in chai are a baker's dream. They seem to sing when mixed into sweet apple slices and covered in a buttery crust.

tea today: lightly oxidized oolong

Without romantic, powder-puff snow showers, wintry chills truly lose their romance. On the colder grey days I often add lightly oxidized oolong to my petite yixing pot for the floral aroma that sends me to spring. Reaching into my tea cabinet, I pulled a tiny foil pouch that had tucked itself into a far corner. Without any label or indication of the particular tea inside, I knew that I would have to gently tear it open to see what leaves would be revealed. The tightly rolled green oolong balls and aroma sent me back to a taste memory of lightly oxidized green oolong from Taiwan. Maybe a Nantou Si Ji Chun? The smooth and subtly sweet lilac and honey tastes and floral aroma confirmed the visual guess. Although without an acutal label, I celebrated the mystery and continued to steep the leaves until their fragrance faded into the chilled winds whipping outside the window. Is it spring yet?

teaspoons at the table: whole wheat pear & chai crumb muffins

In hopes of starting the New Year with a sweet and steeped memory, I hurried into my kitchen to whip up a quick tea–infused treat. Faced with several perfectly ripe pears, chocolate chai tea and whole grain flower (that never made its way into holiday cookies), I decided to give a basic muffin a delicate, tea-infused twist. The perfect breakfast bite, these Whole Wheat Pear & Chai Crumb Muffins are slightly addicting (I dare you to make more than 6 and see how long they last…I say that while typing with crumbs that are dangerously close to finding their way into my keyboard crevices).

Fragrant pears are mixed into the somewhat savory whole wheat batter to add a hint of natural sweetness. The chocolate chai tea adds a pop of warming spices to the basic crumb topping, the real star of the treat (but don’t tell the pears). The first bite reminded me of soft yet satisfyingly hearty cornbread with a dainty dab of spiced pear jam. But maybe that’s just me. You’ll have to take a bite while it’s still warm from the oven (with just the tiniest bit of unsalted butter) and tell me what you think. And if you add a chocolate chai latte to the mix, well, you’re just spoiling your taste buds. 

 Keep reading for a Cacao Chai Giveaway from Zhi Tea & My Full Recipe

gift guide: premium steap

On a chilled wintry evening I gathered with friends at Philadelphia's Premium Steap tea shop for a special tea tasting. We sipped milk oolong, spicy chai, chinese green teas, gingerbread rooibos and magnolia oolong in delicate glass cups as we peered at the walls lined with silver tea tins. I must admit that what I love most about this special shop is their knowledge of tea and willingness to share their infused tips (take a closer look at the labels on each tea package with recommended water temperature and steep time). 

Celebrating the holiday season, I found myself drawn to their curated collection of gift sets. From single infusers, to simply stunning tea canisters, classic mugs hugged by a knit sweaters to tea-to-go delights, my wish list seemed to grow by the second. And of course, each giftable steeped set includes the perfect portion of tea. Here are a few of my favorite from the Premium Steap collection.

tea gift guide - COOK

For those of you who braved the crowds on Black Friday or risked your eyesight while staring at the screen during Cyber Monday, I tip my winter hat to you. I've never been able to master either shopping extravaganza. But if you're still craving a dose of retail therapy that's bit more calm than crazy, then this gift guide is for you. I skipped over to one of my favorite Philadelphia spots, COOK, and snapped photos of their steeped goodies for the tea lover on your list. 

Known for their collaborative cooking classes, COOK also offers a curated collection of culinary finds. I stepped into their pantry and peeked at the coveted tea ware on their shelves. And don't forget to spend time browsing their library of cookbooks, delicious magazines and other foodie friendly reads. Stop into their shop at 253 South Twentieth Street from 12-4pm.

And now for the tea infused gifts...

(top right: tie tea mug $25 , lower left: half pint creamer $15, lower right: tea bag strainer $25)

keep a tea journal

While teas often leave taste memories on my palate, mind and heart, I've realized that it could be complicated to store every sip. Enter the tea journal. Filled with scribbles of new tea-infused recipe, my tea journal is truly there to capture tasting notes. Beyond the first sip, there are so many sensory experiences to note. Share the name of the tea, the name of the tea company, the date (when you sipped it and the harvest-if you know it). Note the preferred steeping vessel (glass pot, gaiwan, yixing pot). Start with the dry leaf (its appearance and its aroma). Note the water temperature and brew time (often you will have many versions as you test to see which temperature and time brew your favorite cup). After you strain the leaves, take a closer look at the wet leaf and consider the new aroma after being steeped.

Now to the steeped tea liquor. Note its color, the aroma and the taste of the complex flavors. Capture how they might change with subsequent sips. Do they build complexity? What is the aftertaste? Really try to take a moment after you swallow the first sip to let the steamed flavor settle on your taste buds. Yes, this may sound a bit strange. Although, once you have taken the moment to breathe after the first sip of a high mountain oolong or milk oolong, you'll understand why this is such a splendid part of the tea tasting adventure. 

teaspoons at the table: earl grey infused hot chocolate

At the stroke of midnight on Halloween the season quickly shifts from ghosts and goblins to menu planning and mistletoe. While I don't like to rush the holidays, I do welcome them with open arms. To celebrate the season, my lovely friend Holly (of Turquoise Autumn) invited me over for treats and talk of wintry recipes. Even though her kitchen was beyond comforting (endless rows of glorious cookbooks, Judy Garland's Christmas Pandora station and the scent of freshly baked bread), she setup and styled the most precious tea party in her beautiful backyard. If it wasn't for the whipping winds I could have stayed there all day.

Let's just take a moment to admire her Pumpkin Chai Chocolate Chip Bread. Isn't it stunning? The rich chocolate paired perfectly with the warming chai spices and sweet pumpkin flavors. I could imagine that beyond being served hot from the oven, it would be wonderful toasted (with a bit of pumpkin butter) and served with tea for a holiday breakfast bite. Lucky for you (and me), Holly has shared her scrumptious recipe on her site just in time for your holiday meal planning. We paired a slice with my earl grey infused hot chocolate.

Keep Reading for the Earl Grey Infused Hot Chocolate Recipe...

tea today: nantou white

Before you place the leaves in the pot, just stop for a moment to peek at their details. I was simply struck by the natural beauty of The Meaning of Tea's Nantou White. The full leaves still seemed to cling to the stems as if they just left the tea garden. Each tin of tea varies every season depending on the sun, rain and soil at that moment in time. So slow down and give yourself a moment or two to soak in the dry leaf, wet leaf and several sips that follow, for one is never like the other.

This particular white tea is from the Sun Moon Lake area of Nantou County in Taiwan. Nestled in hillsides amongst orange groves, this delicate tea can surprisingly withstand 205 degree water for a two minute steep. The light flavor is sprinkled with faint hints of citrus. Subtle sips like this are perfect for the morning when your taste buds are pure.

 

 

green tea smoothie

Mornings really are better with sips of green. Maybe it's the vibrant color or bold flavor combinations that brighten the early hours? Either way, I like to infuse it with a bit of iced green sencha for a burst of tea flavor. While I'll miss the nasturtium and kale from my garden (as winter winds send them on their way), I'll just have to skip over to the store for my in-green-dients. Just be sure to chill the tea before adding it to the blender to ensure that you don't "cook" the fresh flavors with hot liquids. What's your go-to green smoothie recipe? I might need to add a new one to the AM routine.

lychee love

If I look closely through fruit finds at street side vendors in the Italian Market section of Philadelphia, I can often find a small batch of lychee fruit hiding behind cold-weather's apple and pear delights. These photos seem like a distant summer memory, but I still crave lychee's sweet and floral flavors. If you can seek and find these petite treats, save a few to slice and add to iced sencha green tea. Yes, I said "iced." Even though the air is chilled, I still crave a cold sip throughout the day. The bright grassy green teas infused with sliced lychee is my ideal way to indulge.

chai tea milkshake at shake shack

My grandmother's wise words, "Always ask questions," have helped grow my inquisitive nature. Far from nosy, my lingering inner question-mark has rather pushed me to seek out opportunities. This past June at the glorious Shake Shack opening party in Philadelphia, a friend introduced me to the infamous restauranteur, Danny Meyer. While briefly talking tea (their fresh-brewed iced tea is a custom Harney & Sons blend), my mind made a quick jump to milkshakes. I asked Mr. Meyer if he had ever considered adding a tea-infused milkshake to his seasonal sweet menu. He seemed genuinely intrigued. Not quite sure what might come of this conversation, I was satisfied with simply meeting a culinary icon.

To my surprise, I received an email the very next day from Shake Shack's culinary manager, Mark Rosati. A few rounds of emails, meetings and tastings later, my chai tea concentrate (for a chai tea milkshake) was approved and slated to launch as a limited-edition treat on their menu at the Philadelphia location. Needless to say I was ecstatic and jumping for joy. But let's step back to the concentrate for a second.

vanilla honey cravings

This photo was taken as summer was fading into fall. I started to embrace the season's change with one of my favorite warming sips, Terrain at Styers' Vanilla Honey Tea Au Lait. The black tea milk infusion is the canvas painted by smooth vanilla wisps and decadent dashes of caramel. But beyond the flavors, let's take a moment to peek at the drizzled honey work of art. It's almost too pretty to sip, but then the aroma draws you in. What do you reach for as the winds chill you to the core?

garden gin & assam tea

I know my way around a proper tea steep, but when it comes to cocktails I'm clueless. And just to be clear, I've never been a fan of artificially flavored alcoholic sips. If I wanted a chocolate covered strawberry or green apple, I'd rather have a bite than a bright pink or neon green drink. But offer me a glass of a botanical spirit, and let's just say my spirits would be lifted.

The creative mixologists at Art in The Age crafted a botanical spirit that sends my mind into the garden. SAGE garden gin is instilled with rosemary, sage, thyme, dandelion, angellica, lavender...and assam black tea. Yes, assam black tea. Even though the rich, malty tea didn't sing through the spirit, it effortlessly mixed with the herbaceous and woodsy flavors.