teaspoons & petals

traditional matcha tools: bamboo whisk (chasen)

Spring sunshine is swaying softly over the verdant earth and blanketing it with warmth. Tender greenery and petite petals are creating quite a spectacular show for my sunrise sip of matcha. This ritual of sifting and whisking seems to have even more purpose in the spring season as the earthy, vegetal aroma reflects the new growth beyond my window.

The art of matcha is mindful and slow, like that of a spring sprout patiently growing and stretching its roots and leaves. First, we warm the matcha bowl and dry it. We place the sieve and softly press the matcha into a fine powder. Water, that has been warmed ever so slightly, is splashed on the green tea powder and slowly stirred into a paste with the bamboo whisk (traditionally known as a “chasen”). More water is added and then we move the whisk (gracefully yet with vigor) in the shape of the letter “M” as the froth appears and the matcha cools.

Handcrafted from pieces of bamboo, the whisk is both functional and sculptural. Light as air, this traditional tool has the ability to transform water and green tea powder into a smooth and creamy sip with a pleasing froth. As I was quite curious to dive deep into the details on this tool, I connected with the knowledgeable Sales manager and Tea Consultant at Ippodo, Tomoko Honda. She so graciously answered my questions that are shared below. Also, to peek more closely at Ippodo's whisks, visit this page.

Q: When should you replace the chasen?

A: The chasen should be replaced when the tips begin to thin out or get broken.

 

Q: What do the numbers listed in the chasen description reference (i.e. 80, 100, 120). And which is the best?

A: They reference the number of tips and the thickness of the handle. At Ippodo we only carry chasens from 80 to 120. The most popular one at Ippodo is 80 tips (maybe because of the price), but it does not mean 80 tips is better than 100 tips or 120 tips. It is all about each one's preference. If you like very foamy matcha, 100 tips or 120 tips would be recommended.

 

Q: Do the different chasens lead to different end results (is it a thicker to thinner sip?)

Yes. The bigger the number of tips, the more foamy matcha you will get. (Of course, the foam largely depends on how you whisk)

 

Q: I have heard that if you whisk the matcha too long that it becomes bitter. If so, why?

A: We do not have any scientific proof, but that is an age-old belief. It might because if you whisk longer, matcha powder is exposed to air for more time and becomes oxidized. The best way is to whisk quickly.

 

Q: How are the chasens made?

A: Made from one bamboo, all procedures handmade:

-Dry bamboo and cut into the appropriate length

 -Cut into the number of tips (80, 100, 120...)

-Make the head part of the tips thinner

-Divide the tips to outer side and inner side

-Bind with a band the lowest part of the tips

 

Q: I have noticed that Ippodo carries whisks made in both Korea and Japan. What is the difference between the two?

A: Korean whisks are made in Korea with Korean bamboo and Japanese whisks are made in Japan with Japanese bamboo.But Japanese artisans went to Korea and taught them how to make the whisk from A to Z

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Q: When making usucha (thinner matcha), it is recommended to vigorously whisk in the shape of an M, but for koicha (thick matcha) is it recommend to whisk slowly back and forth. Why?

A: If you do the same motion with koicha, you cannot mix because you have too little water. To mix matcha and water perfectly for koicha, the motion is like kneading rather than whisking.

 

ten years of tea

It seems fitting that as spring skipped in I celebrated the 10 year anniversary of teaspoons & petals (shortly after on March 23rd). To say that this steeped journey has been fulfilling and exhilarating is quite the understatement. What began as a simple goal of creating a blog to document my exploration of varied teas, has blossomed into a vast garden that is my morning, noon and night. I live, breathe, eat, steep and sleep tea, and I wouldn't have it any other way. 

As I meander back through a decade of writing articles, teaching classes, developing tea programs and products, attending tea expos, studying the leaf, capturing and sharing instagram posts, what I am actually most grateful for is the tea community who have all easily shifted from colleagues to friends (I hold them near and dear to my heart). While I am not one for generalizations, I can confidently say that tea people are the best people (the kindest, most generous, mindful, creative, etc). 

While the blog has been a bit quieter than I like (thanks to the projects on my to-do list), I plan on popping back here more to expand on instagram posts that share just a short steep of the whole story. So, please stay tuned and check back (or subscribe to my newsletter for notifications of new posts). I'll be sharing sneak peeks at new creations (second mini journal on cooking with tea in digital format coming next week) and hinting at personal projects that have been simmering on the back burner and are ready to take front stage. 

To celebrate the 10 years, I organized a giveaway of 12 of my favorite tea/teaware brands that can be entered via this post on instagram (note you must enter by 11pm EST TONIGHT April 2nd). Many thanks to the incredible brands who joined me in this celebration: 

• Ippodo Tea (matcha whisk and spring nook matcha)
• La Colombe (Hojicha Green Tea and Ruby Oolong Tea)
• Silver Needle Tea Co (Dan Hong Pao Oolong Tea)
• Bonavita (variable temp kettle)
• Tea Ave (wenshan back baochung oolong tea, classic tea pot) 
• Coco Love (Lily golden oolong tea) 
• In Pursuit of Tea (Sencha fukamushi green tea & Aged white peony tea) 
• Rishi Tea (1 ming chang glass tea pot, garden direct oolong tea, omija berry adaptogen blend) 
• Soma Water (glass bottle)
• Timolino (pink metro mug)
• Te Company (tristar vintage '05 oolong tea)
• Golde (turmeric tonic blend)

tea with she

I’ve been dabbling with a new instagram series - #teawithshe - which features wise words from an inspiring lady and her favorite tea (since I find that we can awaken our body and mind with a cup of tea and positive thoughts). Head over to Instagram and 
search the hashtag #teawithshe to read thoughts from Rachel Khoo, Molly Yeh, Ellen Bennett, Cyndi Ramirez (chill house) and Julia Gartland (Sassy Kitchen). 

Are there lovely ladies that you would like to see featured in this series? Share in the comments below or on a #teawithshe post.

holiday tea gift guide 2017

Still seeking a steeped holiday gift? I've rounded up a few favorites that will delight any tea lover on your list. First up, the La Colombe Tea Enthusiast Gift Box that features the Yunnan Breakfast Black Tea (tasting notes: malty, classic, lemon zest) for your morning routine, the Genmaicha Green Tea (tasting notes: Brown Rice, Spring Greens, Toasted) for an afternoon pick-me-up and the Golden Turmeric Tisane (tasting notes: candied lemon, ginger, warming) to lull you into a quiet evening. The trio of teas come packaged in a holiday gift box. Just add a bow!  

Ippodo boxed 3 of their classic green teas to take you on a Japanese tasting journey, featuring their Matcha Horai-no-mukashi (20g Can), Kuki Hojicha (10g Can), Gokujo Genmaicha (20g Can).  Matcha Horai-no-mukashi is considered a beginner's matcha as it is well balanced with richness, umami and just a touch of astringency. The Kuki hojicha is made only of stems which adds a certain richness to the tea. 

Find calm in a cup of chai with Coco Love's shimmering Juliet spiced sip featuring black tea blended with aromatic cinnamon, ginger, cardamom, black pepper, cloves and vanilla. The shimmer sugar adds a touch of subtle sweetness and give the tea a lovely glow that catches the light and sparkles. Pair a cup with a batch of homemade Orange Blossom cookies (coco love shares the recipe for these delights). 

I often travel with my tea accessories and like to tuck them into tea towels that can double as a pretty placement for serving the tea. This linen towel from Cuttalossa is made of handwoven certified organic Turkish linen. One of my favorite teas to pair with cheese and sweets, Te Company's Tristar '05 Vintage Oolong Tea. As I mentioned in this prior pairing post,  with just one sip of this roasted tea you are whisked away to an antique library/bar of sorts where I would imagine we would have been sitting in aged leather chairs by a fire with a cigar faintly fading in the background and honeyed whiskey lingered on our lips from an earlier sip. This full bodied tea hugs your taste buds.  

While I recommend starting with a candy thermometer to properly measure temperature (your stovetop kettle's call isn't always truthful), this digital bonavita gooseneck kettle is my go-to tea tool that I use throughout each and every day. The variable temperature kettle lets you dial in the exact temperature for your tea (that makes all the difference) and hold it at that temp for up to 60 minutes (perfect when you're successively steeping an oolong or exploring the land of the re-steep). 

 

holiday spread: tea, cheese & bread pairings

Tea, cheese & bread, yes please. All the holiday bites I need. Set out a spread that is perfectly paired. Pop over to La Colombe's blog to get the details about each pairing.

 

1. Hojicha Green Tea with bloomy rind cheese (like Brie) and seeded earthy toasts/crackers

 

2. Ruby Oolong Tea with Alpine style cheese (think aged gouda) and a dark, sprouted bread (like spelt or emmer)

 

3. Peppermint Cardamom Tisane with Fromage Blanc Cheese (or any fresh soft cheese) and Brioche Bread 

 

Local to Philadelphia? The cheeses are from the Collective Creamery cheese share program (totally recommended as a gift) and bread are from the divine Lost Bread Co.

 

A little visit from the land of funk (and aged on aged). Assertive spices and flavors often make their way into wintry holiday cuisine, so I like to finish meals with a pairing that can stand up to it all. Blue cheese + Puerh Tea (Aged Shu Cake) + Clementines. 

This puerh cake (2009 vintage from Rishi) is mellow, smooth, soothing and earthy with a rich mouthfeel. The funky aroma and deep complexity of the tea stand up to the aged semi-soft blue cheese from Birchrun Hills that is mild, sweet and peppery. The warmth of the tea intensifies the creaminess of the cheese. Both the puerh and blue cheese are anchored in a savory spot, so a bright note of clementine adds a touch of welcomed sweetness. 

Read and watch (eek, yes a video) more about my thoughts on tea and cheese here. And then dive a bit deeper into my strategy of pairing tea and cheese (and chocolate) here. What are your favorite pairings? Share in a comment below.

apple pie chai smoothie

I'm still drifting in the clouds on a holiday high, and even though my heart (and stomach) are full I can't help but continue to crave the flavors of the season.

As the tea consultant for La Colombe, I collaborated with them to create a holiday recipe featuring their oh so tasty Chai Draft Latte. Satisfy your apple pie cravings with this subtly sweet, fresh and slightly spiced smoothie. The Chai Draft Latte gives it a caffeinated black tea kick and medley of aromatic spices like ginger, cinnamon and cloves. Mix in a sweet, tart Honeycrisp apple for fresh, juicy flavors. Pecans add texture and rich, nutty notes that take the place of a pie crust. Pure vanilla, greek yogurt and maple syrup are the extra (healthy) ice cream scoop on top.

Pop over to La Colombe's blog for the super, simple recipe.

twelve year roasted oolong & pretzel shortbread

Gone are the days of delicate sprouts and wildflowers at the farmer's market. We are settled into fading fall and tucking under blankets as we anticipate winter's arrival. Brisk air and flickering sunlight that begins to bid adieu in the late afternoon send me craving a cup and a nibble to perk up my spirits. I'm tickled pink to share my new favorite duo: Pretzel Shortbread from Lost Bread Co. with Te Company's Tristar '05 Vintage Oolong Tea.

There are those pairings, that while delightful, only seem to breeze by each other faintly calling out shared flavors. And then there are the magical pairings that set off the most delicious taste bud fireworks when they meet on your palate. This pretzel and aged oolong duo most definitely fall into the magical spot. 

When Alex Bois, the insanely talented baker behind Lost Bread Co., kindly asked me to consider a tea pairing for his new pretzel shortbread creation, I enthusiastically accepted the edible challenge. Without tasting the shortbread (and not yet quite understanding the indescribable delight in each bite), I considered teas that would welcome a yeasty pretzel mixed with faint sweetness of a shortbread. I imagined that the complexity of such a bite would welcome a nuanced oolong of a medium to dark nature. I reached for oolong teas that danced through full bodied, citrusy, nutty flavors, to winter woodsy notes and then to deep, dark robust smoked notes.

On a chilled fall day, I entered an unassuming small door that led into a bakery wonderland of Lost Bread Co. Tucked within my Mary Poppins bag of tea, I presented a gram scale, tea pot, variable temp kettle and a trio of oolongs awaiting their pairing fate. While the water heated I dove into my very first Pretzel Shortbread and was immediately entranced and smitten with the gently firm yet tender texture with a taste that tip-toed between salt and subtle sweet with yeasty delight.

We steeped our way through each tea, hemming and hawing over tiny details of each sip as we nibbled on pretzel shortbread. Finally, the steaming water mingled with the Tristar '05 Vintage Oolong Tea and our sixth steeped sense seemed to perk up and pay attention to the aroma swaying from the teapot. Te Company sources this one-of-a-kind oolong from Yilan County, Taiwan, where Mr Xie (the farmer) thoughtfully blends "different varieties across unsold batches from 2005, roasting them together to a perfect harmony." Upon first sip, we were instantly whisked away to an antique library/bar of sorts where I would imagine we would have been sitting in aged leather chairs by a fire with a cigar faintly fading in the background and honeyed whiskey lingered on our lips from an earlier sip. Truly amazing teas take you places. Yes Te Company, the tea tastes of "campfire, leather, smoke, peat, toasted hay." This full bodied tea hugs your taste buds when you bite into the pretzel shortbread. The warmth of the steep draws out the butter and malted barley flour that mingles with the campfire notes of the tea to create a new flavor: think roasted sweet cream with sea salt mixed in.

I urge you to seek out this pairing. First step, skip over to Te Company in NYC (or order the Tristar '05 Vintage Oolong online) and then make a road trip to the City of Brotherly Love to Lost Bread Co. for a Pretzel Shortbread bite (just make sure to call ahead as these addictive bites fly off the shelf). 

Cashew Milk Tea Latte

It's chilled and rainy today and I can't help but crave a comforting, warm sip that's frothy and rich. The moment my slippers hit the kitchen floor I headed for my jar of cashews to save the day. Rather than simply blending cashew nuts with water to make a dairy free milk (and then heating it to infuse with tea), you can simply swap plain water with brewed tea for an instant tea latte. 

Yunnan Breakfast Black tea is often my go-to tea for this steeped latte because of its hearty, malty taste. While you can stop right there, I like to infuse spices (like cardamom), floral waters, a touch of maple syrup and even tahini (to add a rich texture and intensify the nutty flavor). 

Pop over to La Colombe's blog to find my full recipe.

turning over a new (tea) leaf: cooking with tea

If you happen to subscribe to The Philadelphia Inquirer, head to the Food section today for my feature on cooking with tea that includes three fall inspired recipes (while I always prefer print- you can also find the digital version right here).

And as a bonus, I have shared an alternate Pear Galette recipe that is infused with Ruby Oolong Tea. You will find a similar recipe for the Pear Galette incorporating Earl Grey tea in The Philadelphia Inquirer. Keep in mind that with each tea the steep time and quantity of leaves will vary....all discussed in the article. The Ruby Oolong tea plays hide and seek in the recipe, as it inconspicuously mingles in the crust with a quiet earthy nature. And then it shouts its whereabouts in the whipped cream, adding a noticeable roasted oolong depth to an often one-note creamy creation. And if you're waiting to head home to greet the paper, I hope that these brief introductions below excite your taste buds in anticipation. How do you cook with tea?

Note that both the Ruby Oolong and Hojicha Tea are available at La Colombe cafes and online.

Hojicha Green Tea Honey Miso Butter Chicken Thighs

Hojicha is a roasted Japanese green tea with flavors reminiscent of toasted barley, sesame and amber caramel. The nutty earthy notes of this tea enhance the roasted nature of this dish, while balancing creamy butter, savory miso paste and sweet honey. Make a double batch and save half to use on toast for an afternoon tea treat (with a steeped cup of hojicha, of course). Note that tea butters are a wonderful way to begin your steeped journey with a variety of teas-(think of all of the delicious possibilities beyond toast: melted over popcorn, as a base for roasted vegetables, etc.  Or opt for a sweet and spicy route with a masala chai butter with a bit more honey added in).

  

Lapsang Souchong Smoked Black Tea Turmeric Pickled Cauliflower

Lapsang Souchong is a Chinese black tea with a clean, slightly sweet (think menthol) smoky flavor reminiscent of a campfire, as the black tea leaves are often dried over smoking pine needles. When infused in the pickling liquid and spice mix, the cauliflower tastes as though it was slowly smoked for hours. This robust taste can stand up to the warming spices, assertive turmeric and vinegar. Whether served as a small bite as part of a cheese spread, or sliced and layered on a sandwich, this pickled cauliflower is bold in both flavor and color.

Earl Grey Pear Galette & Whipped Cream

Earl Grey Tea often consists of a black tea base blended with bergamot oil, a citrus fruit grown in Italy. The classic bold and zesty tea offers a bright finish to this dessert. Infused in three ways, you’ll find the tea in the crust, the glaze and the whipped cream. Need a shortcut? Keep the tea glaze and whipped cream (where the flavor shines the strongest), but opt for a store-bought crust. Wind up with extra whipped cream? Stir a teaspoon or two into a cup of Earl Grey tea for a sweet and creamy treat.

 

Ruby Oolong Pear Galette & Whipped Cream

Oolong, what? There are categories for tea (white tea, green tea, black tea…and then oolong tea). This semi-oxidized category of tea can range from green and floral to one that is dark and incredibly earthy. Falling somewhere in between, this Ruby Oolong from Thailand has depth with flavor notes of woodsy cedar and sweet yet tart notes of baked pear pastries. Hence, why it works so well here. Infused in three ways, you’ll find the tea in the crust, the glaze and the whipped cream. Need a shortcut? Keep the tea glaze and whipped cream (where the flavor shines the strongest), but opt for a store-bought crust.

Ingredients 

Crust

• 1½ cups all-purpose flour
• 1½ teaspoons sugar
• ¼ teaspoon salt
• 8 tablespoons (1 stick) plus 2 tablespoons cold unsalted butter, cut into ½ inch pieces
• 1/3^rd cup water
• 2 heaping teaspoons Ruby Oolong tea (to be steeped in water)
• 1½ teaspoons Ruby Oolong tea (for dry dough mix)

Filling

• 4 semi-firm pears (Bartlett recommended)
• 1 tablespoon unsalted butter cut into small pieces

Tea Glaze

• ½ cup sugar
• 5 oz. water
• 1 tablespoon Ruby Oolong Tea

Tea Whipped Cream

• 1 cup heavy cream
• 1 tablespoon Ruby Oolong Tea
• 1 tablespoon sugar
• ½ teaspoon pure vanilla extract

Make the Crust

Heat 1/3 cup water to 195 degrees and steep 2 teaspoons of the Ruby Oolong tea for 4 minutes. Strain the tea leaves and discard. Place steeped tea in freezer until ice cold. Add the remainder of Ruby Oolong tea (1½ teaspoons), flour, sugar, salt to a food processor and pulse to break up tea and combine ingredients. Add the cold butter and pulse for 5 seconds until texture is sandy and butter is shape of peas. Slowly drizzle in chilled tea 1 teaspoon at a time and pulse until the dough just holds together (approx. 10 seconds) Note that you may not need to use all the chilled tea. Gather dough and roll into a ball. Flatten into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

Make the Tea Whipped Cream

Add the cream to a small pot over medium heat and stir in sugar and vanilla. Heat to a simmer and stir in the tea. Reduce the heat to low and stir for 3 minutes. Remove the pot from the burner, cover, and let the tea steep for 30 minutes. Strain out tea leaves and chill in the refrigerator until completely cold. Place a large mixing bowl and metal whisk in freezer.

Make The Filling and Glaze

Place oven rack in middle of the oven. Preheat oven to 400 degrees. Peel and core the pears. Slice into ¼ inch thick pieces. While the dough chills, make the tea glaze. Heat 5oz water to 195 degrees. Pour over tea leaves and steep for 4 minutes. Strain into a small saucepan and discard the leaves. Stir in the sugar and bring to a boil over high heat. Reduce the heat to medium low and simmer for 9 minutes until the sugar is dissolved. Let completely cool so that the consistency is syrupy.

Finish the Galette

Place one piece of parchment paper (as least 13 inches long) on counter and dust with flour. Place dough disc in the center of the parchment paper and dust the dough with flower. Cover with another piece of parchment paper and roll into a 13-inch circle. Remove the top piece of parchment paper. Arrange sliced pears in overlapping rows on the dough within 1.5 inches of the edge. Evenly sprinkle the sugar over the pears and dot with butter. Fold the dough over the pears. Carefully lift parchment paper and place on a baking sheet. Bake for 45 minutes to 1 hour until pears are tender. Rotate the pan every 15 minutes for even cooking. Remove the galette from the oven and slide it onto a cooling rack. Let cool for 15 minutes. 

As the galette cools, finish the tea whipped cream. When the tea infused cream is completely chilled, add the cream to the chilled bowl and whip with a whisk or electric mixer until the cream has soft peaks. Do not overmix. Once the galette has cooled, brush the glaze over the tart and serve (note: you will not use all the glaze. Use remainder to sweeten iced tea). Dollop whipped cream on each piece of the galette and serve.

Optional: Dust with powdered sugar.

matcha paloma recipe

Fall may only be days away but I'm still singing sweet summer sounds while sipping this Iced Matcha Paloma with ruby red grapefruit juice, lemon juice, basil, American Tea Room sweet matcha and organic cane sugar. Try the recipe below or visit any American Tea Room cafes in California to try it at the bar (note mint will take the place of basil at cafe). It was a treat to work with them to develop this limited edition recipe. 

Why "Paloma" - consider this a riff on traditional Paloma recipe (grapefruit juice, sugar) swapping tequila for matcha and adding some herbs for a bright note.

 

Matcha Paloma 

Ingredients:

• 6 tablespoons (1/4 cup plus 2 tablespoons) fresh squeezed ruby red grapefruit juice
• 2 tablespoons cup fresh squeezed lemon juice
• 1.5 tablespoons raw organic brown cane sugar
• 1/2 cup plus  2 tablespoons cold water
• handful basil leaves, roughly chopped (plus basil for garnish)
• 1 tablespoons pre-sweetened ATR matcha

Add grapefruit juice, lemon juice, sugar, basil and water to a cocktail shaker or glass jar with lid. Sift in matcha powder. Seal cocktail shaker or jar. Shake for at least 60 seconds to blend matcha and infuse basil flavor. Add ice to large glass that will hold 10oz+ liquid. Strain drink into glass. Garnish with basil and grapefruit slice and serve immediately. 

Want to make this ahead of time and amp up the basil flavor? Mix grapefruit juice, lemon juice, sugar and basil in airtight container. When ready to serve, sift in matcha powder and shake. Pour over ice and serve.

Subscribe to receive my recipe for Golden Turmeric Chai Tea

fall tasting: an evening of cheese, tea, honey, bread & linens

Celebrate the start of the autumn season with a guided tasting from local producers featuring tea, cheese, and bread at Cuttalossa, a textile shop in historic Old City, Philadelphia on Sept 28th 6:30 - 830pm.  

🧀
Purchase Tickets Here: http://bit.ly/2xayDbp

Alex Jones of Collective Creamery will offer four artisan cheeses crafted by women cheesemakers at Birchrun Hills Farm and Milkhouse Cheese. that will be featured in the Fall-Winter Collective Creamery cheese subscription. I will steeping and sharing four fall-inspired teas, one to pair with each cheese. Alex Bois, the James Beard Award-nominated baker of Lost Bread Co., will share freshly baked breads, and we'll enjoy herb-infused honeys from Berks County's Furnace Creek Farm. 

We will guide us through the fall tasting, offering stories and details about these handcrafted foods along the way. Guests will be gifted their petite porcelain tea cup at the end of the event. I hope to see you there to welcome the first day of autumn.

la colombe tea & tisane 1-year anniversary

It's hard to believe that one year has skipped on by since the La Colombe Tea & Tisane cafe program officially launched last September. Working with the La Colombe team to develop and establish this multi-facetted program has been one of my greatest career accomplishments to date. I truly feel fortunate to have found a company and an amazing team of people that are passionate about the caffeinated world (coffee first, with tea running right behind). 

Since launching the cafe program across 26 cafes (and growing), I have worked with La Colombe to help them develop a retail tea program (that features 7 out of the 8 teas available in cafe). The cafe and retail programs were even recognized in GQ magazine and the Wall Street Journal. To continue to share the steeped passion, I collaborated with the incredible LC team to develop content and recipes for the LC blog: How To Cold Brew/Make Iced Tea, Cashew Milk Tea Latte, Hojicha Miso Soup, Golden Milk Latte. We even developed a custom Fishtown Kombucha on-tap for the Fishtown (crafted by Inspired Brews) featuring a blend of La Colombe Pu-erh tea, Peaches, Lemon and Thyme (fyi we were inspired by a historical Philadelphia recipe for Fish House Punch crafted by members of a pre-revolution social club (the recipe often featured alcohol, black tea, peaches, lemon, thyme and sugar).  

Most important, many thanks to my family and friends who supported me by joining in the celebration of these steeped programs. Your encouragement (and visits to cafes) means the world to me! Stay tuned more exciting additions to the cafe program (follow me on Instagram to be one of the first to know).  

A photo story of my steeped journey with La Colombe throughout the past year...

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matcha avocado toast

A part of my heart has been longing to return to this space. A place where I can wax on about my passion for the steep. While I have been sharing my tea journeys on instagram, I craved the chance to let you in on all of the details and offer a bit of focus beyond the quick scroll of a feed. But before I jump back into the art of storytelling, here is a delicious burst to welcome you back (thanks for reading).

As many of you know I am at my happiest in my kitchen with a cup of tea in hand (that often finds its way into the dish I'm mixing). The freshness of the summer season has urged me to reach for bright flavors of herbs, greens and edible flowers balanced with a hint of richness. To bring the latter to life, I often pair bright notes of a matcha sip as I nibble on luscious avocado toast (green on green). Considering that I love a good mashup, I decided to combine the duo into a matcha avocado toast and give it a lift from my garden. Rich, bright, herbaceous...this is everything I want in one bite all day long. And if you need to satisfy your sweet tooth, you can always drizzle in a favorite local honey.

Matcha Avocado Toast

Ingredients:

• Hearty bread, cut thick and toasted
• 4 tablespoons full fat Greek yogurt
• 1 avocado
• Pinch of salt
• Splash of freshly squeezed lime juice (to taste)
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped chives
• 2 teaspoons matcha powder
• Radishes, micro greens and edible flowers (for topping)
  (optional: For a sweeter twist drizzle in a 1/2- 1 tsp honey)

Mash the avocado with lime juice and mix in greek yogurt, salt, chives and mint until fully incorporated. Sift in matcha powder and stir until evenly dispersed. Spoon and spread onto toasted bread and top with thinly sliced radishes, micro green sand edible flowers. Serve immediately.

iced almond milk masala chai tea {with rosewater & orange blossom water}

When patience meets a craving, you may find yourself with an iced almond milk masala chai tea. Trust me when I tell you that the overnight almond soak is essential for the creamiest sip. Even if your counter is graced with a blender that can turn the petite nuts into powder with the flip of a switch, you need to let them get plump for the richest taste. 

Now before you add handfuls of the sweet nuts to a mason jar, let's consider the final sip that you're seeking. Let's jump ahead to the decision to heat the almond milk and infuse it with Masala Chai Tea spices for an iced latte. Now, there's an easier way that will let you skip a few steps and add a serious dose of complex flavors right from the start. So, let's take a look at the process. When making almond milk, water takes a lead twice (1. Water to soak almonds 2. Water to blend with almonds). Let's instead infuse that water with Masala Chai Tea, chill it, and use it to soak the almonds with flavor and then blend it directly into the milk. Not only does this eliminate the step of heating the milk later on to infuse with tea, but it intensifies the spiced sip. 

Before you let the almonds scatter out of the bag, brew a large batch of iced masala chai tea. Next, add 1 cup of almonds to a ball jar, cover with iced masala chai tea, seal airtight and pop in the fridge overnight. The next day, strain the almonds from the masala chai tea (you can discard this tea) and rinse the almonds in cold water (note that the almonds have soaked in the masala chai flavors). Add the plump almonds to a strong blender with 2 cups of fresh iced masala chai tea (that you made yesterday and has been chilling in the fridge). This is when you can play with even more flavors: floral waters (a dash of orange blossom water and rose water always find a way into my sip), sweeteners (honey, agave, even dates), extra spices (vanilla pods, cardamom seeds), and definitely a pinch or so of sea salt to round out the sweetness (if you add it).

Blend everything until silky smooth and combined, then strain with a nut milk bag. Before you reach for your trusty strainer or cheese cloth, listen closely. A nut milk bag is the secret to the creamiest sip. Simply pour the contents from the blender into the nut milk bag and gently squeeze into a bowl until all of the liquid has been separated from the almond meal that is now left in the bag. Transfer the milk from the bowl into an airtight container and chill in the fridge (note that you will want to enjoy the almond milk within a few days). 

 

Ice cubes might seem like the perfect companion for the chilliest sip, although you'll just water down the precious milk that took time to craft. So you'll just want to flash chill the sip in the freezer (or keep it cold in the fridge). Although if you can't help but need a cube in your cup, consider filling your ice cube tray with more masala chai tea so that you can pop in spiced cubes that will simply impart even more flavor (although the richness of the milk will be slightly diluted as the cubes melt).

tea fried rice

I can never bear to bid adieu to my tea leaves after several rounds of steeping. The steeped leaves may be nestled into the garden for added nutrients, or even tucked into a mason jar for a cold brew steep in an effort to seek out the remaining lingering essence. Most often, the leaves end up on the kitchen counter for a recipe experiment.

While some tea recipes call for freshly steeped leaves for full flavor, in this rice dish I opted for lightly oxidized oolong leaves that had endured 4 steeps so that they would impart a more delicate flavor. I crisped the leaves in a dry, hot pan and then added day old rice, a drop of toasted sesame oil and topped it with a few sesame seeds. While the flavor was mild (next time I'll use a roasted oolong), the leaves added great texture. How do you repurpose your tea leaves?

happier hour: tea, cheese & chocolate pairings

Tea, cheese & chocolate. Yes, please. Let’s consider why this trio of steeped selections, cocoa confections and dairy delights are truly better together. Swap the wine glasses for teacups, but apply the same happy hour pairing principles. You will either want to pick teas, cheese and chocolate with similar flavor profiles that enhance one another (think an earl grey with citrusy notes of bergamot to pair with a dark chocolate with hints of orange zest or a cheese with natural citrus tastes), or those that have contrasting tastes like a grassy Sencha green tea with rich, sweet milk chocolate). Or just leave it up to chance and assign friends to bring their favorite cheese, chocolate or tea, and see if you uncover magical pairings.

But before you head out to see your go-to cheesemonger (my bff of the edible world), let’s review the best way to experience cheese, chocolate and tea. Unlike room temp or chilled wine, hot tea will actually help reveal flavors tucked within the dairy delights as it warms each bite and melts them on your palate. A chocolatier once shared that to truly experience a piece of chocolate, you should not chew it but rather allow it to melt on your tongue (so consider tea your trusty chocolate side kick to help speed up the melting process).

Click here to read my full guest post on The Real Girl's Kitchen and discover 4 of my favorite tea, cheese and chocolate pairings.

traditional moroccan mint tea

A few months ago I collaborated on a guest post with Free People to share the tradition behind Moroccan Mint Tea. Julie (the editorial specialist at Free People) and I joined paths at Terrain at Glenn Mills on a blustery grey day, where she photographed the warm, sweet sip after I steeped it in their kitchen.

The process and practice of making a traditional pot of Moroccan Mint Tea is truly steeped theater. The three basic ingredients are Chinese gunpowder green tea, spearmint and sugar. Chinese gunpowder green tea (the rolled, ball-shaped tea leaves are said to resemble gunpowder pellets), is a bold green tea that is slightly smoky and can stand up to the freshness of the mint.

When you visit the FP blog for my Moroccan Mint Tea recipe, you will find a slightly adapted version of the traditional Moroccan Mint Tea process that still preserves many traditional steps. For example, an everyday pot would be replaced with an intricately engraved silver Moroccan teapot that can be placed directly on the fire. And the large quantity of sugar has been swapped with winter-friendly rich, soothing honey from our friends at Terrain. And rather than stir the pot after adding the sweetener, the tea would be poured out of the tea pot and into a traditional Moroccan glass and then back into the teapot. This process would be repeated three to four times to mix the sugar and cool the tea.

One of the most essential steps in making Moroccan Mint Tea is steeping the first cup and reserving it for later use. This first steep is referred to as the “soul” of the tea, as it is said to contain the essence of what the leaves carry. The second steep is discarded, as this step is supposed to wash the tea of impurities. There is something so sacred and soothing about preserving the soul of a natural element, while washing it to purify the flavor for the final steep. It offers a cleansing stage to the darker days of winter.

And then there is the artful pour that takes practice and skill to achieve the perfect frothy foam. While this step is not included in the recipe (as it can cause some splashing of hot tea), you create the effect by placing the spout of the teapot right into the glass, and pouring the tea while simultaneously raising the teapot at least one foot (or even higher) above the glass. Considering that this recipe makes enough tea for 3 to 4 guests and the act of making Moroccan Mint tea is a sign of hospitality, I’d say this recipe calls for a gathering to celebrate the impending snowfall or escape from chilled air.

Although if you’d prefer to find a simpler way to enjoy the slightly smoked minty flavors of the tea, you can often find a Moroccan Mint tea that is a blend of dried mint and Gunpowder green tea. You will simply need to heat water to 175 degrees (bring the water to a boil and cool for a few minutes) and then steep the tea for approximately two to three minutes. And you can either infuse it with fresh mint for a brighter flavor as it steeps, or simply garnish your tea cup to add a bit of green on a grey winter day.

Click here to  recipe for Moroccan Mint Tea on Free People's Blog

roasted oolong tea & pear baked oatmeal

Winter weekends mean that I'm often lingering by the kettle or near the oven to keep warm and away from the chill beyond the window. And when I find myself struggling to get out from under the comfy covers, I recall flavors of this tea infused baked breakfast treat that send me searching for my slippers in seconds.

Roasted Red Robe oolong tea (also known as Red Hood or Da Hong Pao) is infused into this comforting breakfast recipe to offer just a hint of depth to the baked oatmeal layered with juicy pears and sweetened with rich maple syrup. Known for its smooth, toasty, malty, and slightly sweet (think subtle caramel) taste, this particular tea has been roasted over charcoal to create its distinct aroma and flavor. Be sure to bring out the tea flavor tucked within the dish by preparing a pot of the tea to enjoy with each oatmeal bite. Plus, baking the oatmeal in mini ramekins give the dish a personalized feel that makes my heart skip a beat.

Pop over to Khoollect to get the full recipe that I created exclusively for the lovely ladies behind the new online magazine.

Subscribe to my e-newsletter to receive my recipe for black tea whipped cream to add to hot cocoa or use on your favorite sweet treat.

shinobi-cha ice brewed tea

Even though the air is crisp in my neighborhood, I still crave cold sips to revive my afternoon after a morning of steamy sips. Instead of seeking out a standard iced steep, I opt for a small burst of chilled complex flavors with gyokuro brewed in the shinobi-cha method.

Threaded throughout the Japanese tea ceremony are lessons in patience and mindfulness. One could apply those principles to the Japanese method of brewing tea with ice, shinobi-cha. Quite the opposite of the speed-obsessed Western iced tea preparation, shinobi-cha requires one to wait hours to savor a small amount of tea. The concept is rather simple: add green tea leaves to a vessel, place ice cubes directly on the leaves, and then allow them to melt naturally to slowly extract the essence of the tea. The final flavor is intense, pure, and sure to be something you’ve never quite tasted before.

Pop over to Fresh Cup to read my full article and learn how to practice the art of Shinobi-cha.

new year's matcha

The start to a new year carries an abundance of joy as we look to refresh our perspectives. Even though the daily ritual of tea is a constant and not a resolution, I look to January as a time to practice being a bit more mindful and present as I make my tea each day. I find that the art of making matcha truly grounds me in the process. From the moment my teaspoon rises from the tin with vibrant hues of green precious tea, I am immediately captivated.

Large granules of the powdered green tea are sifted into a shower of green dust that fall to the bottom of my bowl. The fragile bamboo whisk sweeps through the matcha with a bit of warm water transforming the fresh cut grass green shade to a deep and dark emerald hue. A bit more water is added and the rich, umami aroma awakens my senses. I whisk in a carefully controlled yet swift motion to call upon the froth (and if all is calm you can hear the song of the froth quietly move across the top of the matcha). Slow and steady sips coat my palate with the rich, creamy, umami notes that the matcha proudly presents. 

Ippodo not only carries my favorite matcha collection, but also holds quite a bit of history in its heart considering that the Kyoto-based green tea empire has been crafting the treasured tea powder for over 300 years. Tucked within the vast matcha collection are fleeting experiences, like their new year's matcha that is only available until January 31st (hurry, hurry). This time sensitive tea "is a special blend made by carefully selecting and purchasing tea leaves with the following characteristics: Magnificent fragrance, Rich, ample umami and Light hue."

 

horchaita & spiced hojicha - warming winter recipes

Throughout this past weekend's snow storm, I could count on a steep to cheerily call me in from the cold. The allure and sentiment of a fireside glow or a favorite sweater hanging within reach can all be captured in a cup of tea. As we linger longer in the kitchen our sense of culinary creativity lets us move beyond a simple steep and imagine special sips. Last fall I had anticipated wintry cravings and cures and crafted a horchata recipe for indulgent days and a restorative spiced hojicha when a road towards wellness was required. 

Horchaita 
Makes three cups

Horchata, traditional Mexican iced sweetened rice drink, is given a twist and mixed with the warming spices and assam black tea of traditional Indian masala chai tea to create the sweet, layered horchaita. Just think of it as the new mash-up for the chilled season. Raw rice is ground into a coarse crumb and then steeped overnight with a Mexican cinnamon stick and masala chai. Blended until pure, the spiced rice tea is stirred into warm rice milk with sugar. Served hot, this sweet tea infusion is thick and calls for a spoon, although it can be easily sipped. While creamy and rich in texture, it carries a lightness in flavor from the white rice gently spiced with cardamom, cinnamon, cloves, and ginger. While the recipe calls for whole Mexican cinnamon bark, you can easily substitute cinnamon sticks found in grocery stores. Keep in mind that Mexican cinnamon sticks are softer in texture and offer a more subdued spice note that leans more towards vanilla with a floral hint that’s mildly sweet. With the horchaita, the go-to masala chai latte found on every menu is given a non-dairy twist that captures the flavor of delicate rice pudding with a lighter-than-air texture.

• 1/3 cup long grain white rice
• 1½ cups water
• 2 tablespoons masala chai tea
• One 2-inch piece Mexican cinnamon stick (or substitute regular cinnamon stick)
• 1/4 cup sugar
• 1½ cups rice milk
• Ground cinnamon, for serving

Bring water to a boil and steep chai for five minutes. Strain leaves and cool tea until warm. While cooling, grind the rice in a blender so it is in fine pieces (think coarse cornmeal). Pour warm tea over the rice in the blender and add the cinnamon stick. Cover and refrigerate for at least eight hours, but preferably overnight.

Remove the cinnamon stick, then puree the rice and tea until it’s completely smooth. For a truly smooth texture, strain the mixture through cheesecloth, extracting as much liquid as possible (note: if working with high-power blender the cheesecloth may not be needed). Pour the rice and tea mixture into a small pot on the stove and warm over medium heat until hot. Stir in the milk and sugar until the sugar is dissolved. Bring to a simmer and serve immediately with a sprinkle of cinnamon and a spoon.

Note: Infuse the rice with tea/cinnamon stick and blend with rice milk and sugar ahead of time, then refrigerate in an airtight container. Heat until very hot via stove or hot plate. Be sure to stir well.

 

Spiced Hojicha Green Tea
Makes two cups

 

tea tasting at baggu in brooklyn

Join me tomorrow (Saturday, January 16th) anytime between 12 & 3pm at BAGGU in Williamsburg, Brooklyn for a free tea tasting to celebrate National Hot Tea Month (hooray!). I'll be sharing sips of my favorite teas, tea tips and giving a closer look at how I pack my favorite tea tools for safe steeped travel (matcha in the park is a must). Grab your nearest and dearest and come visit me for a steep!

With tea, my seasonal journal on cooking with tea, will also be available for purchase ($25). Very few copies are left of this limited edition run of the premiere issue featuring 11 of my original tea infused recipes, stories and photos. Each mini journal is the size of a teacup saucer and will be lovingly wrapped in a vintage handkerchief. The journal is printed in the USA on recycled paper. 

 

Tea Tasting at BAGGU Jan 16th 12-3pm

242 Wythe Ave, Brooklyn, NY 11249

fall classes & events

The crisp autumn air is calling me closer to the kettle, so I'm filling my calendar with tea infused events for the fall season. From a steeped pairing class in an arboretum to a wonderland inspired tart and tea tasting at the very top floor of the main library branch, I hope that you'll join me as I lead these steeped gatherings.

 

sunday, november 1st

tea tasting: savoring new flavors at morris arboretum (philadelphia, PA)

Welcome the autumn season with a tea tasting workshop featuring fall flavors. Join Alexis Siemons, local tea consultant and writer of Teaspoons & Petals, a website/blog, for an afternoon tea tasting and pairing workshop. Alexis is certified in the Foundations of Tea (Level 1 & 2) by the Specialty Tea Institute, a division of the Tea Association of the U.S.A. Sip three teas from China, Japan, and Taiwan steeped to reveal the earthy, rich, roasted and subtly sweet flavors of fall, all 
while learning of their origin and proper tea techniques. Each tea will be paired with a sweet or savory small bite to explore ways in which tea can elevate the tasting experience for a modern afternoon tea. Whether you are new to the world of tea or consider yourself a seasoned steeper, come enjoy this tea-infused gathering. This class meets at the Horticulture Center at Bloomfield Farm

get tickets here

 

wednesday, november 11th

japanese green tea & chocolate pairing at Rikumo

 

FYI this event has been postponed until 2016  

 

thursday, november 19th

tea & tarts with alice at the Free Library (philadelphia, PA)

One of the most famous passages of Lewis Carroll’s Alice’s Adventures in Wonderland is Alice’s Mad Tea Party featuring the March Hare, the Dormouse, and the Mad Hatter. Bring the Rosenbach’s “Down the Rabbit Hole” exhibit to life by learning all about tea preparation and appreciation from Alexis Siemons, tea consultant and writer, while enjoying delicious tarts and teas at the Free Library of Philadelphia’s Culinary Literacy Center. This program is presented in collaboration with the Rosenbach of the Free Library and the Free Library's Culinary Literacy Center.  

get tickets here

tea pop-up in philadelphia to benefit feed supper

Join me for an Afternoon Tea Pop-Up at Washington Square Park in Philadelphia on Thursday, October 8th from 11:30 to 1:30pm to benefit FEED SUPPER. In exchange for your $10+per person donation (made via this page), you will be served two teas (one hot oolong tea from Tea Ave and one cold matcha tea from Panatea) and will also receive a steeped parting gift. The first twenty people to arrive will receive a set of handmade gourmet Japanese sugars from Chambre De Sucre. RSVP by making a donation & noting how many people will be attending. Can't make the event? All donations are welcomed!

RSVP Here Or Make A Donation

NOTE - since this is a pop-up tea in the park, you will need to bring the following items in order to participate: blanket to sit on, a favorite cup/mug to drink your tea, one bottle cold water for tea, one small thermos with hot water for tea (close to boiling). I will be providing all of the tea and steeping each for you. I will also be leading a guided tea tasting (tea 101, proper steeping technique, pairing advice, etc).