teaspoons & petals

tea today: forever nuts

This post was supposed to find its way to the front page last night, but I'm sad to say that I experienced my first tea injury. A large splash of boiling water during a resteep sent my hand into an ice bucket for several hours. But now that it's behind me, that makes me a seasoned steeper? Right? Regardless, I've learned my lesson about late night moments spent by the stove. No hard feelings tea, I still love you.

Before the boiling water snafu, I had sipped two cups of a fruit, nut and spice blend: DavidsTea's Forever Nuts. Considering that I was craving a treat on a crisp fall night, I indulged my senses and saved myself the regret of eating an entire pie. 

At first glance, the dry blend of apples pieces, almond slices, almond pieces, cinnamon pieces, and beetroot pieces appear more like a tiny snack in the tin. As the blend steeped for 7 minutes in boiling water, the beetroot painted the water a vibrant shade of delicate red that seemed to mirror the bowl of farmers market apples on my table and the glowing leaves beyond the window. First sip: the flavor is a subtle, tart apple with a hint of spice. The "Forever Nuts" description is brought to life in the aroma that reminds me of a warm, nutty apple cobbler bursting with spices. 

Even though I wish that the flavor itself was nutty, the combined sensory experience of scent and taste make this a satisfying fall sip perfect for late night cravings. Keep in mind that the art of tea is not only rooted in the instant taste bud gratification. Take the time to breathe in the aroma of the tea while slowly savoring the flavor on your palate. Some of my favorite teas have earned their top spot simply because of their aftertaste.

If you're seeking a simply delicate sip with a decadent aroma, add this tea your collection and indulge your senses. Yes, all of them.

tea today: fall leaves

Crisp morning air is best paired with warming sips of tea. Lately my feet are meeting the pavement and a few fallen leaves during early morning walks. With just a tumbler of my tea in hand, I have been soaking in the silence and the sights of the sun glowing through golden branches. 

Craving a smoky and nutty sip, I've been filling my tumbler with roasted Hojicha green tea, toasty GenMai Cha, a woodsy Wuyi Oolong, and a Pumpkin Spice Assam when I need something sweet. 

What fall teas are filling your cabinets?

tea today: iced sunburst green tea

Monday mornings call for tall pitchers of iced tea. It's that simple. When my mind is not ready for measurements, I reach for Mighty Leaf's half gallon iced tea pouches. Fill up a tall pitcher with 32oz of hot water (temperature depends on the tea), steep the pouch and then top it off with lots of ice. Isn't that simplicty so very splendid?

Maybe it was my need for a little sunshine after a stormy weekend or the fact that I'm savoring summer days, but the tangy citrus notes of Sunburst Green called my name. Although, I'll admit that I've been loving the Calypso Mango. There's always Tuesday morning...

tea today: vanilla honey au lait at terrain

Rain is splashing against the windowpane and I'm craving a cozy sip. A steeped memory that comes to mind, is the Vanilla Honey Tea Au Lait from the cafe at Terrain At Styers. Black tea anchored by sweet bits of vanilla that dance about with creamy milk and rich honey. Before embracing the mug with both palms, I remembered to take a peek at the honey that always seems to be effortlessly threaded through the airy milk.

Delicate details of the vintage utensils perfectly caught the candle light that night. Down to the last drop, I paused for a moment to take a bite of the bread baked in petite flower pots and served with homemade lavender butter topped with pale pink sea salt (remembered to take a photo after devouring every crumb...next time).

Where do you escape when you're seeking a sip beyond your table?

p.s. for those that treasure dabs of honey and plates of cheese: Cheese & Honey festival at Terrain  

tea today: pi lo chun green tea & adagio's roots campaign

Take those few moments while steeping your tea to consider its journey. Rooted in history and culture, every leaf has been artfully handled by farmers. In an effort to connect the sip to the origin, Adagio Teas created their “Roots Campaign" so that tea enthusiasts have the opportunity to meet the famers producing the teas, and learn more about the region and story behind producing each tea. Adagio noted, “The Roots Campaign seeks to promote the artistry of these hand-produced teas and highlight the efforts of individual growers.”

After having reached out to the Association of Tea Bloggers, Adagio offered members (including myself) a sample of Pi Lo Chun green tea along with an interview with and photos of the featured farmer. Bringing even more meaning to my steeping process, I carefully opened the bag for a peek at the beautiful leaves from Fujian, China “made from tender buds, hand-plucked and rolled.” The fragrant aroma of the dry leaves is rich with sweet apricot and grassy notes.

chilled city sips & foodspotting

Watching summer slip through my fingers and I'm already feeling nostalgic about chilled sip memories. Here are just a few of my favorite iced tea treats that kept me cool in the City of Brotherly Love: Iced Hibiscus, Iced Black & Iced Peach Green. Take a peek at more of my favorite sips spotted and captured in my Foodspotting tea guides.

What tea is keeping you cool during the fleeting summer moments?

tea today: vanilla almond oolong

Dancing my way through this heatwave,  I'm keeping my cool and a smile on my face with an extra scoop of ice cream and overflowing pitchers of iced tea. But in hopes of not greeting autumn winds with an expanded waistline, I'm swapping a few scoops for some extra sips.

In search of a full flavored steep, I brewed and iced Boston Tea Company's Vanilla Almond Oolong, a blend of Chinese Sechung oolong tea flavored with Madagascar Island Vanilla, California Almonds and Calendula blossoms. First sip, the sweet burst of vanilla meets nutty almond notes that effortlessly blend with the subtle smoky oolong flavor. Consider it a synchronized swim of flavors on your taste buds to cool your senses and curb your afternoon ice cream cravings.

Smooth and soothing, the Vanilla Almond Oolong blend is my new-go summer tea treat.

tea today: iced green jasmine

The heat wave is slowly rolling through the City of Brotherly Love. While I often embrace the bright sun rays, I'm escaping the swelter by sipping an iced jasmine green tea. The crisp green tea is awakening my palate while the floral notes of the jasmine flower are soothing my senses. 

I'm thinking of steeping fresh peach slices in oolong tea this afternoon and icing it for tomorrow. Maybe I'll warm up the tea-soaked peach slices in a pan and spoon them over vanilla ice cream? How do you infuse tea to keep cool when the heat gets you down?

tea today: lavender, rosemary & english breakfast sun tea

With a glass jar in hand, I headed into the garden in search of a few sprigs of woodsy rosemary and fragrant lavender blossom. After a quick rinse, a muddle, a pinch or two of english breakfast and a moment under the faucet, the glass jar found its way into the Sunday summer sun. 

tea today: runa peppermint guayusa

As soon as the sun sets, my kitchen is transformed into an iced tea laboratory. Replace beakers and microscopes with pots and infusers. Just consider me the late-night mad tea scientist with a delicate apron. Every night, I steep a pitcher or two so that when I wake there is a refreshing sip "magically" waiting for me. 

A few nights ago, I decided to break in a new blend, Organic RUNA Guayusa & Organic Peppermint. According to Runa's incredibly informative website, Guayusa is "a natural, delicious source of energy and nutrition from the Amazon. Brewed like an herbal tea, Guayusa offers clear and focused energy - what the native Kichwa people call 'mental strength and courage.' A caffeinated holly leaf native to Ecuador, guayusa contains an exceptional balance of caffeine, antioxidants, vitamins, and amino acids for your whole body and mind."

After steeping the blend in boiling water for 4 minutes, I removed the infuser to reveal a deep amber color. First sip, the mint was refreshingly pungent and awakened the senses and palate. The Guayusa was smooth and anchors the very bright peppermint notes. A naturally sweet sip, this is a true treat for mint lovers who are looking to sip outside the traditional Camelia Sinensis cup and try a new leaf.

A cup or two into the blend, I felt revitalized and rejuvenated thanks to the kick of caffeine (FYI there are 90mg of caffeine in an 8oz cup of Guayusa, 50mg in black tea, and 120mg  in coffee). I recommend that you steep a cup in the early hours for a minty, morning jolt or even early afternoon refresher. Cheers to Runa Guayusa for introducing me to a new leaf and sip.

tea today: honeydew bubble tea

Summer fruits are filling my fridge and fruit basket. Berries are taking the backseat to magnificent melons at the moment. Although after last week’s watermelon mania, honeydew is hogging the spotlight.

While I love to steep a few slices of the sweet, green melon in a cup of white tea, honeydew bubble tea is the ultimate tea-melon treat. The luscious sips often tastes as if you are biting right into a melon (I can speak for the melon sips from Tbar and Cups & Chairs in Philly). The bubbles bites are just the icing on the cake (or the honey to my tea), as they give the sweet drink a chewy twist.

As I’m bursting with joy for my summer sip of honeydew bubble tea, I’m curious to know what you’ll be steeping & mixing in honor of summer’s arrival?

tea today: blooming marigold tea

As my tiny patch of green is bursting with fresh herbs and signs that flowers will be blossoming soon, I can't help but steep blooming teas to keep me rooted in petal perfection. A handcrafted tea treat, blooming teas are experiences to be savoured as you watch the tea leaves unfurl to reveal a hidden flower.

I recently treated my senses to the Blooming Marigold Tea from The East India Company. Chinese green tea leaves are hand sewn to a Marigold flower by tea masters. From the flower pot to the tea pot, this tea treat should be treasured during a peaceful afternoon or at a steeped soiree with friends (the blooming tea doubles as a bouquet centerpiece).

Simply heat your water to 180 degrees (bring to a boil and let sit for 2-3minutes), place the blooming tea in a glass teapot and watch as it steeps for 4 minutes. Gently remove the blossomed tea and place it in a glass teapot with cold water to preserve the flower. Sip the smooth, crisp Chinese green tea as the vegetal aroma awakens your senses with the fragrance of a fresh, grassy garden.

In an attempt to share the experience with you, I quickly captured the delicate bloom as the flower peeked out from under the tea leaves in the video below. Skip to 1:08 if you want a quick glimpse of the Marigold making its way to the surface. If you have a few moments to spare, steep a cup of your favorite floral tea and watch the dance of the blooming tea.

 

tea today: calm spirit iced tea

Honeysuckle is perfuming the almost-summer air, filling the steamy evenings with its sweet fragrance. Needless to say, I've been craving a rich, sweet, floral sip while dreaming of infusing fresh-cut honeysuckle into an iced blend (experiments to come this weekend).

While visiting the City That Never Sleeps for a quick work trip, I skipped over to Radiance Tea House to peek at their iced tea menu. Instantly drawn to the Calm Spirit Iced Tea, I anxiously awaited the blend of Lindens, Egyptian Chamomile, honey, and Oolong. Rich, sweet, floral and incredibly refreshing, the chamomile blossoms perfectly paired with fragrant Lindens (oh so similar to honeysuckle) and the naturally floral, nutty Oolong tea. Sweet honey added a depth to the iced blend.

My only regret...not ordering the extra large pitcher. When it comes to floral iced tea blends, there's never too much of a good thing. Well, at least for me...

tea today: rosewater masala chai iced latte

Craving an aromatic adventure, I skipped over to my local spice store for a few treats. I walked in with candied ginger on my mind, and left with a bag full of dried elderberries, rose petals, chai tea and rose water.

Before I even found my way into the kitchen, my imagination drifted to dreams of an iced rosewater masala chai latte. After filling a petite pot with vanilla almond milk, I stirred in a few spoon-fulls of local honey and a splash of rose water (a tiny drop of this decadent ingredient goes a long way). When the creamy mixture started to dance about and bubble, I steeped the masala chai bursting with spicy notes of ginger, cardamom, nutmeg and clove.

The sweet, floral sip chilled in the fridge as I peeked at snapshots of a magical rose garden at a friend's whimsical wedding from the night before (aha! a clue to the sudden rose craving). A few seconds from sipping the rosy steep, I reached for my pretty in pink fleur-de-lys glass.

The creamy vanilla almond milk is delicately rich and pairs perfectly with the perfumy rose water. The richness is balanced by the aromatic masala chai spices that are anchored by the crisp black tea. Usually brisk, the black tea seems pleasantly subdued by the floral notes.

My heart skipped a beat as I realized a stumbled upon my new summer tea treat. It was truly love at first (rosy) sip.

 

tea today: limited edition darjeeling

This complex and bright Darjeeling sip from Lahloo Tea steeps to a beautiful, vibrant color reminiscent of a rich honey. The floral aroma switches to a smooth yet brisk taste with citrus and fruit notes. The astringent and muscatel taste adds a nice finish to the sip that leaves the tongue a bit dry and thirsty for yet another sip. A limited edition steep, this is a black tea to be treasured.

national iced tea month

June has made a grand entrance with a bit of a heat wave. Fortunately, we can celebrate the summer sun and national iced tea month with an array of icy sips. Whether you're a true blue classic black brewer or swoon over floral & fruity sips, be sure to raise a glass or two all month long. I'm craving a green jasmine pearl, lavender, mint and honey iced blend. Maybe an iced tea party is in store...

The real question is, what's your favorite icy sip?

summer sips of thai iced tea boba

 

Spring has quickly shifted into Summer sweetness. Lush green trees, flip flops and icy sips are welcomed with open arms. While I tend to craft my own iced tea creations in the comfort of my kitchen, I can't help but skip over to my favorite Vietnamese restaurant for a Thai Iced Tea Boba.

The earthy, smoky thai tea powder is blended with cream or milk, and served over ice with boba (tapioca pearls). It's the perfect treat when you're taste buds are craving an icy, caffeinated sip bursting with a rich, creamy flavor.

tea today: osthmanthus silver needle white tea

It's pretty obvious that petals have a special place in my heart. Walking journeys are based on which street has the most flowering trees. There is just something about blossoms that makes me jump for joy. Needless to say, floral teas are on the top of my steeping list.

I gave my standard Jasmine sip the day off, and opted for an osthmanthus silver needle white tea from Rishi. The beautiful white tea leaves scented with fresh osmanthus flowers steep to a sweet peach aroma. Every sip is rich with bright, refreshing flavors of the white tea blended with deep honey and sweet fruit notes.

While soaking in the perfumed sip, I often imagine that I'm sitting under a peach tree surrounded by a garden of honeysuckle and osmanthus flowers. This tea is truly a treat to be savoured, as you slowly inhale intoxicating floral notes and let the flavors linger on your taste buds.

tea today: matcha latte & macarons

Matcha lattes are my go-to spring sip. The precious green tea powder is whisked into a vibrant green, frothy sip that's rich with grassy flavors. A bit of soy milk rounds out matcha's subtle sweetness (thanks to my dear friend, sara, for that tip). I often choose the traditional matcha and water mix, but signs of spring send me to comforting combos of the green tea powder and milk.

While in NYC, I skipped over to Tribeca to get a taste of Takahachi Bakery's limited edition Cherry Blossom macarons (hurry-these little pink delights will only line their sweet shelves until May 31st..and yes those are real cherry blossoms baked into the top). I couldn't resist adding a Matcha Macaron to the Cherry Blossom duo, and pairing them with savory yet sweet Matcha Latte (Takahachi Bakery makes one of the best in town).

Consider this my version of cookies and milk.

guest post: herbal sips on small measures

Inspired by Ashley English's most recent book that takes you on the buzzing journey of beekeeping, I decided to create two simple steeps that highlight honeys: Orange Blossom Honey with Dried Rose Buds & Hibiscus Flowers Chestnut Honey with Candied Ginger & Cinnamon. Ashley kindly featured my herbal recipes on her blog, Small Measures this week. Take a peek.

tea today: two leaves & a bud

Some ladies love stash bits of chocolate in their purses to keep their sweet tooth satisfied. Although if you looked into my clutch, you would see tea sachets from two leaves and a bud tucked inside. These tiny tea treasures of individually wrapped loose lead sachets are the perfect pick-me-up. Just find a cup, water and voila, an instant tea fix.

While I often steep their lovely white peony, I was intrigued to taste outside my common cup. Fortunately, the kind ladies and gents at two leaves and a bud sent me their sachet sampler (a perfect gift for a tea newbie finding their favorites). Looking into the mixed bag on a rainy, spring day, I opted for the roasted notes of Gen Mai Cha and warming spices of Organic Mountain High Chai. 

First sip of Gen Mai Cha: The roasted aroma is splendid. It instantly warmed my chilled senses and made me crave a savory sushi bite (often paired with this tea). The mellow whole-leaf sencha let the toasted, nutty notes of the organic roasted brown rice shine. A perfect sip for those of you with an umami-loving palate. 

First sip of Organic Mountain High Chai: The black ceylon tea from Sri Lanka anchored the lovely bunch of spices-cinnamon, cardamom seed,cloves, orange peel. Unlike most traditional Masala Chai sips, the spices were not pungent and were rather delicate and were brightened by the citrus notes. Adding a bit of whole milk and honey it instantly became a chai tea treat. Not overly spicy, this is the great way to introduce new tea lovers to the spiced chai blend.

While their White Peony steep will always have my heart, these warming gems are new favorites to add to my purse collection of teas on the go. Much love to tea leaves and a bud.

p.s. if earl grey is your cup of tea, use promo code EARLGREY2011 for 20% off this fragrant black steep until May 14th.

tea today: silver needle white tea at radiance tea house

Whenever I find myself in the city that never sleeps (NYC), I try to escape to my tea haven, Radiance Tea House & Books. It's a special spot for stellar steeps and delicious bites (just take a peek at the soupy pork dumplings. yum!)

While I adore their Ginger Milk & Osmanthus Oolong, I opted for a fresh Silver Needle steep. Listed on their tea menu, Silver Needle is "one of the most sought after teas in the world, our Silver Needle only uses the best and youngest hand-picked young buds producing an ultra smooth cup with a refreshing mellon sweetness."

Served in delicate cups painted with pink blossoms, the bright, subtly sweet steep tasted as if I was sipping in spring's sweet air. The light notes of melon and honeysuckle blended with the gentle yet bright flavor of the tender, green buds. A pure delight!

tea today: hamsptead tea organic fairtrade oolong

While I’m often smitten by a simple sip, my tea-loving heart skips an extra beat when the tea is harvested in a sustainable environment. Hampstead Teas are grown in Makaibari, a 125 year-old estate in Darjeeling, India. Cultivated and harvested by hand, the teas are biodynamic, fairtrade and organic.

Pioneers in the ethical and eco-conscious tea community, the founders of Hampstead created the first biodynamic estate in the world.  Biodynamic farming ensures that “everything used in the farm must come from the farm itself, which promotes, sustainability, health, and natural harmony.” Purity is emphasized with their commitment to not blending artificial flavors with their single-estate teas. Those with attention to detail and a love of freshness will appreciate the “best when used by” date on every package.

Fortunately, the generous team at Hampstead sent me a sample of their organic, fairtrade oolong tea. From their special reserve collection, this semi-fermented tea is best when served in boiling water after 3 minutes of steeping (according to their directions). The large, long, spindly leaves are beautiful. When serving this tea to friends, I recommend leaving a few leaves in a small dish to add another sensory component to the tea experience.

When steeped, the tea leaves paint the water a shade of amber that seems to glow in my glass teapot.  First sip, the partially fermented oolong leaves steep to reveal a mellow sip with a subtle smoky taste that adds a delicate richness. While I often lean towards floral, nutty Oolong teas grown and harvested in Taiwan, my taste buds are intrigued to explore the mellow oolongs from Makaibari. Not overly complex, this subtle oolong steep is perfect for those who are new to the world of tea, as this gently introduces them to oolong sips.

tea curator on AHAlife

I was thrilled when AHAlife asked me to curate a favorite tea for their site, an "online discovery destination where you can learn about - and purchase - the best unique products from around the world, collectively curated by our group of influential tastemakers." Take a peek at my curation and curator profile.

Mandy Aftel's perfumed teas seem to capture the pure essence of a blossoming garden layered with delicate, nutty notes of oolong tea. The linden blossom blend is a personal favorite, as it evokes honeysuckle aromas and sensory memories that send me back to carefree summer afternoons.

Do you have a favorite tea sensory memory?

tea today: welcoming spring with a kabusecha sip

Only a few days into spring and I can't stop steeping grassy greens. The bright, vegetal flavors with subtle hints of sweetness are in harmony with the buds on the verge of blossoming.

While I often fill my cup with Gyokuro and Sencha, I decided to go with a green that fell somewhere in-between the two Japanese steeps, a Kabusecha (or Kabuse Sencha, Kabuse-Cha). Grown in the natural shade for around 14 days, this green tea is shielded by a net (a kabuse) to create a more mellow, vegetal and sweet flavor. The delicate leaves are handpicked in early spring (similar to the Gyokuro process), but then are steamed (like that of a Sencha). Each sip is slightly rich and fragrant with subtle vegetal and sweet flavors.

As I slowly sipped the last drop of Kabusecha at Cups & Chairs in Philly, I looked over to the counter to see a fresh batch of green tea cupcakes. Unable to control my sudden sweet craving, I ended my green steep with a bright green bite. Perfection.