teaspoons & petals

teaspoons at the table: matcha green tea crème brûlée at Kyotofu in NYC

OK fine. I'll admit it. I'm the person who studies the menu online before going out to eat. I devour every edible word and let the taste bud anticipation work its magic.

The moment I knew I would be meeting up with a friend at Kyotofu, a Japanese dessert bar in NYC, I quickly jumped over to their site to take a peek at their online menu of tea infused sweets. Within seconds the matcha green tea crème brûlée had my heart skipping a beat.

Although when the plate met the table, the ginger/pear sorbet seemed to steal the show. Let me just say that they were a harmonious pair. As I broke through the delicate, caramelized top layer, a vibrantly bright green mini pot of matcha creme stood before me. The richness of the matcha creamy treat was balanced by the airy, refreshing bites of ginger, pear. Matcha crème brûlée was a down comforter on a chilly winter night, while the ginger/pear sorbet was linen on a summer afternoon.

Oh, and the tea that you see lingering at the top of the image was a ginger tangerine sencha. I wanted to stay within the realm of Japanese green teas after the matcha bite and ride the ginger wavelength from the sorbet.

As I rested the spoon on the empty plate and shook the teapot of its last drops, my mind wandered to a savory land. Inspired by the tangerine sencha tea and a recent tea & cheese pairing class, I recalled sencha's love for goat cheese. I envisioned a romaine salad topped with goat cheese, slices of tangerine and a sencha infused dressing (made with a mild oil). But that's for another teaspoons at the table adventure...

teaspoons at the table: tea & cheese tasting class at In Pursuit of Tea in NYC

Last month, I found myself on a spontaneous, self-guided tea tour of Soho, NYC. The final destination and grand finale of the steeped journey was a tea & cheese pairing class at In Pursuit of Tea's Crosby Store. As my taste buds anticipated the edible evening, I looked forward to finally meeting Melanie Franks (a tea loving chef instructor at the French Culinary Institute) who had used her culinary expertise and passion for tea to help select the pairings.

A cheese monger and tea enthusiast, I was delighted to learn how to pair 6 teas from In Pursuit of Tea with local cheeses from Saxelby Cheese. We were instructed to take small bites of the cheese and sips of the tea to allow the flavors to truly blossom on our palate. The harmonious pairs awakened a new love for my culinary exploration with tea.

Three of my favorites:

Sencha Green Tea (Uji, Japan) with Ardith Mae Chevre (Ardith Mae Farm-Pasteurized Goat's Milk, Hallstead, PA) The rich, creamy bite of the Goat Cheese highlighted the sweetness of the Sencha.

Dong Ding Oolong (Nantou, Taiwan) with Cabot Clothbound Cheddar (Jasper Hill Farm-Pasteurized Cow's Milk, Greensboro, VT)

Assam (Assam, India) with Humble Pie (Woodock Farm-pasteurized cow's milk, Weston, VT) Instead of adding sugar and cream to your black tea, you can mimic the same milky sensation by pairing the rich black tea with this cheese.

Take a peek at this teaser video from In Pursuit of Tea, and check their site soon for the next class.

 

photo from In Pursuit of Tea

tea gift guide: foodzie

 

Foodzie ("an online marketplace where you can discover and buy food directly from small passionate food producers and growers") is my one-stop online shop to find delicious sips and bites from some of the most wonderful edible artisans. In honor of the holiday season, I decided to highlight a few of my favorite tea treats on my wishlist in this special gift guide.

1. Chocolate Orange Cardamom Shortbread Cookies from Whimsy & Spice   2. Matcha Green Tea Assortment from Kyotofu   3. Genmai Cha from Tavalon Tea   4. Tea-infused truffles from Charles Chocolates and Teance Fine Teas   5. Double Chestnut Macarons from Kyotofu   6. Hibiscus Soda Syrup from P&H Soda Co.   7. Lavender Infused Honey from Honeyrun Farm   8. Blood Orange Tea from Zhi Tea

teaspoons at the table: earl grey tea soda & cookies

Even though temperatures are dropping, our homes have never seemed warmer as they fill with friends and family welcoming the holiday season. So whether you're hosting a soiree or find your mailbox filled with merry invites, you might want to make and bake a few tea sweets to serve or to give.

At my most recent Steeped In Beauty class, I shared my recipe for an Earl Grey Tea soda. A new creation of mine, I was delighted to experiment with this fizzy tea sip. Just make the Earl Grey caramelized syrup ahead of time, and store in a pretty glass bottle in your refrigerator for up to two weeks.

Have it on hand for surprise guests who stop by, or wrap the bottle in a handmade tissue paper snowflake. Tie a gift tag with a holiday message and recipe so that your host/hostess can repeat your sweet treat if it tantalizes their taste buds.

Earl Grey Tea Soda

• 2 cups cane sugar
• Juice from 1 lemon
• 3 teaspoons Earl Grey (I like to use an Earl Grey that is blended with vanilla & crème. It adds an extra sweet touch. If you’re in Philadelphia, Cups & Chairs has Earl Grey Moonlight or Teavana has Earl Grey Creme Black Tea)
• Ice cubes to use when serving
• Seltzer water to use when serving

Mix 2 cups of sugar with ¼ cup water in a saucepan. Stir sugar and water over medium heat until it reaches a golden brown and has caramelized.

Steep 3 teaspoons of Earl Grey in 2 cups of boiling water for 5 minutes (we need a tea flavor and strength stronger than a typical cup as it will be a syrup). Let tea cool.

Add 2 cups of the earl grey tea and juice from 1 lemon to the caramelized sugar. Stir. Bring to a boil. Remove from heat and let stand for 30-45 minutes.

Pour syrup into glass bottle to store and serve. Fill large glass with ice, add a few teaspoons of the earl grey tea syrup (depending on your sweet tooth), and fill with seltzer water and stir.  Voila! Tea Soda! Syrup can be refrigerated for up to two weeks.

Tea Soda Tip: If you’re trying to avoid the sweet sip, then simply steep a green tea with hibiscus (add more leaves or steep for a minute or two longer than normal to balance out ice & water), add a drop of honey while warm. Once tea cools fill half the glass with tea and the remaining with iced and seltzer water for a bubbly sip.

Earl Grey Tea Cookies

Steep a cup of your favorite Earl Grey to sip while you bake these sweet treats. Keep them in the kitchen for holiday guests or wrap them up in tiny tins for a handmade gift.

• 1 cups all-purpose flour
• 1-2 tablespoons of loose Earl Grey tea leaves (depending on your love of tea) I like to use an Earl Grey that is blended with vanilla & crème. It adds an extra sweet touch.  (If you’re in Philadelphia, Cups & Chairs has Earl Grey Moonlight or Teavana has Earl Grey Creme Black Tea)
• 1/4 teaspoon salt
• 1/2 tsp vanilla extract
• 1/3 cup confectioner's sugar
• 1 sticks of butter (room temperature is best so it mixes well with other ingredients)

Add flour, salt and Earl Grey tea to your food processor and pulse until flecks of tea are dispersed throughout the dry mix. Cut room temperature butter into small pieces, and add to dry mix along with confectioner’s sugar and vanilla. Pulse for a few minutes until all of the ingredients combine to create the dough.

Remove the dough from the food processor and roll into a log (about 2 inches in diameter). Wrap in plastic wrap and let cool in refrigerator for 20-30 minutes (until firm).  While the dough chills, preheat over to 375 degrees.

After 20-30 min, remove dough from refrigerator and slice. Place dough slices on baking sheet (recommended to line with parchment paper). Bake for 12-15 minutes (edges should be brown). Cool and serve with a glass of Earl Grey tea.

tea today: reserve tea package from walker tea review

Over the past few years, I have been fortunate enough to meet a select group of tea connoisseurs who have opened my eyes and introduced my palate to an incredible array of teas. I often look to Jason Walker of Walker Tea Review, as I greatly respect his tea knowledge, opinions and videos that help me seek out the best of the best within the grand tea world.

He graciously sent me his top rated, hand selected Reserve Tea Package with China Cha Dao’s Jinma Orange pu’er, Naivetea’s Dong Ding oolong, Teance’s Lu Shan Clouds and Mist green. As I opened the box (near my brightly lit tree), I couldn’t help but feel the same joy and anticipation of a child opening his or her Christmas present. Inside the package were 3 hand selected and highly ranked teas that deserved to be in Jason’s Reserve collection.

Before my words wander into individual reviews, let me just say that this is a fabulous gift for a tea novice or connoisseur. I even recommend purchasing this package for your home so that you can host a tea tasting party, because what truly matters during the holiday season is spending time with family and friends (and it might as well include a few steeps and sips). I highly recommend this tea pacakge, and hope that you treat yourself (or a dear friend) to this wondrous trio.

China Cha Dao’s Jinma Orange pu’er  As I unwrapped the plastic and paper casing of the Jinma Orange pu’er, I was delighted to find yet another layer. The dried mandarin orange peel fragrantly encased the aged tealeaves. Nestled under the carefully cut lid of the dried orange were beautiful pu’er leaves. The sweet citrus fragrance lingered in the air as I spooned the leaves into the infuser.

After bringing the water to a boil and allowing it to cool for a minute or two, I gently splashed the leaves with hot water to offer a quick rinse (and discarded of that liquor).  The leaves now refreshed and awakened, were treated to an official infusion bath of warm water. The aged leaves painted the liquor a deep red/amber shade as the 4-minute steeping time elapsed. The sweet orange aroma seemed to quiet down as the earthy, musty scent filled the air. It reminded me of the aroma of a fall forest after a long rainfall.

First sip: A soft taste with a gentle earthy flavor that reminds me of mushrooms. The subtle sweetness, brightness from the mandarin peel still finds its place in the flavor. It’s smooth and soothing, and coats the tongue with a silky finish. This pu’er is perfect for those not quite familiar with this aged tea treat due to its gentle flavor. It would be wonderful to savor with friends as it does well with multiple steepings.

diy holiday tea gifts & treats

It's hard to believe that a week has slipped through my fingers since last weekend's Steeped In Beauty Holiday Workshop. I was overjoyed to have met an incredible group of women who joined me on that chilly Sunday to talk tea and learn about my tea crafts and recipes.

Since the hustle and bustle of the holiday season can send us into a frenzy, I thought I would share a few crafts, treats and tips from last weekend's workshop. Gather your friends, put the kettle on, and craft away the chilly blues while sipping your favorite tea.

Chocolate Mint Sip-Candy Cane Tea Treat (shown in photo above) Using alphabet stamps (from any craft shop), stamp a holiday message onto a small cotton bag (my favorite mini bags to keep around the house for tea crafts or when you want to share loose tea with a friend). Fill the bag with dried mint. Write recipe for Chocolate Mint Sip on a manila shipping tag (steep mint leaves in hot chocolate, remove mint, add Candy Cane, enjoy!) Tie  manila shipping tag to the Candy Cane. Perfect stocking stuffer for children or friends in need of a decaf treat.

Lavender Tea or Tub Using alphabet stamps, stamp a holiday message on a small cotton bag. Fill bag with lavender buds. Place lavender sachet, unbleached tea filter, and a manila shipping tag with handwritten lavender recipes (a lavender simple syrup or instructions for a simple lavender bath) inside a clear gift bag. Seal with ribbon or staple closed with a holiday gift tag. These make wonderful gifts for a hostess and teachers. Make a few extra to use as goody bags for your next tea party.

Craft Tip: Use leftover tea to stain your manila shipping tags for a vintage look. Simply reheat the tea to boiling and then place the shipping tags in a shallow pan on the hot tea. Leave in for 10 minutes. Remove and place between paper towels to absorb liquid. When they are almost dry, place between two heavy books for a crisp finish.

Send Warm Wishes Using scrap paper (or colorful patterns from old magazines), cut a cup shape that is a bit larger than a packaged tea bag. Sew the paper cup onto blank cardstock ( sold metallic colors really make the paper cup pop). Place tea bag inside the paper cup. Write a message and share a tea recipe/tip (for example: steep Mighty Leaf's Orchid Oolong-shown above-in hot chocolate for a sweet treat with hints of coconut, oolong and floral notes.). Send to friends who don’t live around the corner or use as a place card for a tea party.

Tea Craft Tip: Buy supplies (dried lavender, dried mint, small cotton drawstring bags, manila shipping tags) in bulk and use them to create crafts that last beyond the winter holiday season. You can easily adapt the crafts above for tea parties, mother's day, birthdays, or just a simple tea treat to say hello.

Make sure to check back soon, as I'm bursting with gift guides, tea crafts, recipes and other tasty tidbits to hopefully keep you sane and cheery during the holiday season. Warm wishes to your & yours!

happy tea holidays! love, martha

Although it's easy to use your hand to swipe a credit card during the holidays, I prefer to have my "handmade" gifts come from the heart and my craft box. As I browsed Ms. Martha Stewart's hostess gift list suggestions, I came across this handmade set of tea sachets.  Fill the sachets (paper filter bags, cheesecloth, etc) with a loose tea or dried herbs and add creative tags. Simple and beautiful.

p.s. I will be posting a recap of last weekend's Steeped In Beauty: DIY Holiday Gift Workshop filled with handmade tea gift ideas just in time for last minute hostess and holiday gifts. Hooray! So keep your eyes peeled and your cup warm and ready....

tea talk: boris ginsburgs of melange tea truck

Mobile food has always intrigued me. There is something so fabulous about opening up shop on wheels and traveling to share your creations with the world. After secretly wishing for a tea truck in Philadelphia for over a year, I was thrilled when Melange Tea Cart decided to roll into the City of Brotherly Love and share tea with passersby.

As I approached the truck, the vibrant orange cloth seemed to welcome me as it waved in the wind. Tea aficionado and owner/operator of the Melange Tea Cart, Boris Ginsburgs, greeted me as I browsed his incredible selection of tea. As I read his thoughtful tea descriptions that referenced origin, color, name, steep time and flavor, my inner tea nerd rejoiced to see that he was truly passionate about educating customers about their tea. Listening to him interact with customers, I was so pleasantly surprised to hear him excitedly share details about their selection and recommend future steeps.

Intrigued to learn more about his wonderful truck and love of tea, I asked Boris a few questions and graciously answered each and every one with incredible detail.

But before I leave you to sip and soak in Boris' wise words and insight into the tea truck world, let me recommend that you follow @MelangeTea on twitter to learn about their teas, location and hours.

An inside look at Melange Tea Cart, Boris' favorite teas, how he chooses his tea, his thoughts on Philly as a "tea city" and much more:

When & Why Did You Decide To Share Your Love Of Tea Through Your Fabulous Cart?
Yumiko and I had talked about a food cart once or twice, but only as much as any married couple discusses possibilities, daydreams, 'wouldn't it be nice', etc.  In December of 2009 we happened to stumble into an
opportunity to acquire a working food cart in an established location at Drexel, and we pounced on it.  For maybe a month or so, we kicked around a number of ideas about what to do with the cart, different foods we could prepare and serve, identities we could build.  Tea was the perfect answer for us.

From a practical standpoint, a tea cart is a devious form of genius. Most street vendors put in enormously long hours behind the scenes to run their business, and the overhead expenses are pretty crazy; in actuality, carts are not a very successful business model.  Running a tea cart is, in comparison, a remarkably easy affair, the labor can easily be managed by the two of us, while allowing us to maintain active social and personal lives.  We also believed that doing something "different" would have the best chance of success, and gives us the best chance in the long run of building our identity up and leading to something bigger.

Relative to "normal" food carts, our workload is infinitely less, and therefore we can focus most intently on presenting the highest-quality offerings possible at the lowest possible price.  This is the center of our approach.  One of the reasons we've been unhappy at other jobs we've had is simply that one could not be *proud* of what one was doing to earn a living; we wanted to ensure that we could be proud of our cart, and serving something healthy, made as close to perfection as we can manage, and affordable to one and all... that seemed worth doing.

 

Is There One Particular Tea That You're Excited To Share With Philadelphians (that they might not otherwise know of)?

I think what we've been most excited about, actually, is the ability to offer single-origin teas to our customers.  Blends are commonplace and, to us, a bit boring - English Breakfast certainly has its place in our hearts (still the tea we drink most in our daily lives), but it's exciting to give people the chance to separate out the parts, and start to explore the Keemuns, Assams, Ceylons, Kenyans, and so on, that make up the blends with which they are so familiar.  It's wonderful to educate our customers - it's very common for most customers to be surprised there is more than one Darjeeling!

Allowing people to explore the varietals lets them develop their palate, learn what 'base' flavors they most enjoy, and gives them a footing upon which to launch into exploring the possibilities of scented teas, tea blends, and so on.  It's incredibly gratifying to have customers who, a few weeks ago, were ordering "something strong and dark", and are now talking about preferring a Yunnan in the morning and a Ceylon in the afternoon because of their different finishes.  The more they learn, hopefully, the more they can appreciate how much effort we put into what we do, and we hope they will continue their tea journey with us for a long time to come.