teaspoons & petals

miss macaron: pistachio, salted caramel & coconut

Late-night deadlines followed by morning meetings meant that I was in the mood for a quick afternoon treat before I marched through the rest of my day. A skip and a jump away from Miel Patisserie, I hurried over to huddle in air conditioning and browse their selection of parisian sweets.

Bypassing their breads and cakes, I headed straight to the macaron case and thoughtfully chose the pistachio and salted caramel. The nutty bite and salted sweet were the perfect delicate duo. Minutes later, my heart sunk when I realized that I had devoured the treats in haste. Granting myself a few more minutes of peace, I headed back to the case for one last macaron.  

The toasted flakes topping the coconut macaron caught my eye. Making my way to the register, a rush of cold air made me forget the heatwave beyond the door. The rich sip of Vanilla Chai tea's aromatic spices warmed me to the core as I carefully savored the petite treat. With only a crumb and a sip left, I prepared to head out into the heat. My heart shipping with excitement, I knew that I had the soothing sip and sweet bite to thank.

hibiscus limeade

As summer sun settles into steamy twilight, I often reach for a refreshing sip that won't keep me buzzing. One of my go-to warm weather sips is anything steeped with hibiscus. When infused in warm water, the dried flower steeps to a tart and slightly floral flavor. Let's not forget the stunning red color that vibrantly glows in summer sun. You can often find this floral treasure at your local spice store or in this online shop.

While I like to sip iced hibiscus on its own, I'll often punch up the flavor with teaspoons of honey and several squeezes of fresh lime juice. Instead of your traditional lemonade, the hibiscus limeade sends your taste buds into new territory. This tart, bright, floral, sweet treat captures summer in a sip.

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.

comfort in a cup

I crave ice cream and earthy bowls of soup, but I seek comfort in tea. The steeped sip is my comfort drink and I prefer it over any salted spoonful or sweet scoop. It brings me peace on hurried days, calmly sets the pace on quiet mornings, soothes a sore throat and brightens a literal and figurative dampened perspective. As my taste buds and state of mind slip into the infused cup, I feel at ease. I reach for it when I am joyful, full of sorrow, stressed or serene. It soothes my worries and lifts my spirits, even when they're soaring. 

While reading a thoughtful piece on Gilt Taste about the psychology of comfort food, I connected with the notion that "food is the gift we give ourselves." While I have edible memories that fondly connect me to my childhood, there is something so self soothing about the comfort that I seek in tea. I have a deep connection with tea because the memory of the steeped sip stems from my personal discovery. I can still recall the moment when I came face to face with the aromatic adventure of the Jasmine Pearls that blossomed in my cup and left a welcomed tea stain on my mind, a memory of comfort. Since my first true encounter, I have continued to nurture this comfort in a cup with my own two hands and it my kitchen. Tea will always have special place in my heart and on my palate. 

As I embrace the cup, I'm thankful that I've found comfort in delicate leaves that are always overflowing from my cabinets. And maybe now I finally understand that I don't simply carry favorite sachets of tea in my purse just to share with friends, but that they may also be my security blankets and a reminder that comfort is only a steep away.

Do you seek comfort in a sip?

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?

teaspoons & petals launches signature sip service in philadelphia

I'm thrilled to announce that teaspoons & petals launched its signature sip service this morning. 

Based on my passion for and knowledge of crafting a unique tea-infused sip, and my understanding of flavor pairing, I decided to launch a new consulting service. Via the teaspoons & petals signature sip service, I now offer the premium service of thoughtfully crafting a signature tea-infused sip that's customized for a brand/private event and pairs with your menu, personal taste buds and even your decor/theme. Served in elegant glass bottles and adorned with whimsical tags with the name of your blend and listed ingredients, these tea-infused sips are a one-of-a-kind indulgence. Take a closer look on my consulting page.

Many thanks to DailyCandy for featuring the launch today and helping me share the news!

martha's tea melon

Sunday's farmers market was bursting with sweet melons. While I often like to add a few honeydew slices to a pitcher of iced white tea, I'm so very intrigued by the recipe for jasmine tea soaked melon in the August issue of Martha Stewart Living magazine. I can only imagine that the floral notes of the tea brighten the sweetness of the melon. And the suggested sprigs of mint just add that refreshing burst to cool your taste buds. 

Maybe I'll soak a few peaches in lightly roasted oolong tea and grill them? Thanks for the inspiration, Martha!

pretty pin

I've had my fair share of tea stains. But let me just say that I'm more upset for the lost drop than the frock that has to undergo a bit of heavy duty cleaning. And now with an apron or a tucked towel I greet an afternoon of steeping with a delicate shield. 

Although, I can now happily wear my tea thanks to Jo, a lovely tea consultant from A Gift of Tea. Her handmade Camellia Sinensis pin is a delicate reminder of the steeped origin. Petite and precious, it sits ever so daintily in one of my many tea cups when its not pinned to pocket. Many thanks to Jo for this sweet gift that I wear with pride as I patiently steep my tea leaves. 

from the shelf: bits of green & gold

Standing tall, proud of its plumpness, this tea pot pops from the shelf. The gold peak and curved handle bring a bit of elegance, while the lime green grounds it in whimsy. The dangling vines connect the pot to its purpose, the tea leaf. While I've never steeped tea in this pretty piece, I have served a sip or two. 

Do tell if you fancy a particular pot on your shelf...

miss macaron: jasmine & green tea and lavender & honey

I've never been the type to have a candy drawer or crave chocolate. Growing up, I would rather have a savory snack than give myself a sugar rush. There was one sweet spoonful that sent me swooning, ice cream. But as my love for tea grew, the chilled scoop wasn't always the best companion to a hot cup. 

A few months ago I stumbled on a very special petite treat, a macaron. It was love at first delicate bite. Whenever I'm craving a nibble, my miss macaron mode guides me to the nearest bakery for a sweet fix and a steeped sip. Although during a recent trip to NYC, my macaron moment was carefully planned as I followed by GPS to bisous ciao. 

As soon as I stepped into the sweet shop, the glass case of jeweled sweets seemed to lure me over with its beautiful rainbow glow. Telling myself I would be back again soon, I restrained and ordered the two flavors that made my heart sing, Lavender & Honey and Jasmine & Green Tea. Each fragrant bite sent me on a floral journey as the petal parade marched about on my taste buds. Delicate and enchanting, I savored the macarons until I was only left with an empty wrapper and a few photos. 

Leaving mango & coconut and salted caramel for the next visit, I skipped out of the sweet shop in search of a refreshing sip of tea. Many thanks to biscous ciao for letting my senses slip into miss macaron mode, even for a moment.

Click below to see more sweet photos and join in on the macaron madness.

teaspoons at the table: peach & orchid oolong tea jelly with food in jars

Summer calls for slowing down and savoring warm breezes and backyard sunsets. I try to slip in a few quiet moments of tea and a nibble in the early evening. Consider it my personal pre-dinner party. Searching for the perfect snack, I craved a tea infused jelly to dab on a few crackers. An admirer of Food in Jars, an incredible canning blog crafted by my friend Marisa McClellan, I hoped to collaborate on this tea-infused sweet treat.

This past Friday, not even the pouring rain could dampen my mood as I skipped over to Marisa's apartment with a tote bag full of oolong tea. A few nights before our canning collaboration, Marisa sent me an email noting that the Peach was the chosen fruit. After a quick tasting journey through my tea cabinet, I selected lightly roasted oolongs with subtle floral, sweet notes to complement the fragrant fruit.

As I walked into her apartment and canning studio, my taste buds jumped for joy in anticipation of the creative afternoon ahead. After sharing tasting notes and taking a few quick whiffs of the oolong leaves, we selected Mighty Leaf's Orchid Oolong. When steeped alone, the Orchid Oolong is smooth and subtly nutty with delicate floral and coconut notes. 

Starting with a simple syrup, we steeped 4 of the premium leaf tea bags in the sugared water. The tea infused simple syrup alone was splendid, and we both agreed that we should make another batch in the future to add to a pitcher of iced tea. A guest in Marisa's kitchen and jelly newbie, I assumed the peach chopping duty as I watched her make magic in the large pot on the stove. We removed the tea bags and added the sweet summer peaches to the pot. While simmering for ten minutes, the syrup transformed into a rosy red shade that shimmered with sweetness. 

After straining the peaches, we steeped another pouch of Orchid Oolong to balance the tea and peach flavors. The aroma in the kitchen lifted my spirits and made me forget the gloom and thunder looming beyond the window. Marisa slowly poured in the pectin as I attempted to whisk it in like a master jelly maker before bringing it to a bubbling 220 degrees, and then removing it from the flame. She gracefully poured the jelly into the beautiful ball jars and placed them in boiling water to seal. 

Days later, I had finally found a few moments of quiet time. I slipped into the garden to enjoy a dab or two (ok, maybe 10) on a few delicate crackers while sipping an iced glass of Orchid Oolong. The fragrant jelly was full of aromatic flavors. The peach was punchy, but I could still taste the subtle floral, nutty and coconut notes quietly singing in the background of my taste buds.

Inspired by a wonderful jelly escapade with Marisa,  I hope that we can collaborate on more sweet, tea-infused creation in the future. Maybe a masala chai pear or sencha cherry? The possibilities are endless...and delicious. Many thanks to Marisa for letting me in on her wonderful world of canning and sharing her expertise with me.

For the full recipe, keep reading and jump over to Marisa's wondrous blog for photos and a second story.

t&p in grid magazine: fruit & herb infused water

I had the pleasure of sharing my thoughts and recipes in a recent article in the August issue of Grid Magazine. Steeped Summer Sips shares two of my favorite herbal & fruit infusions: Peach/Rosemary/Lavender and Watermelon/Basil/Mint. Steep a sip and take a peek at the full article on page 12 of the digital edition.

What summer fruit sends you swooning?

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. 

teaspoons & petals featured on typepad

Many thanks to the fabulous TypePad team for featuring teaspoons & petals today! I'm tickled pink and jumping for joy. Take a peek.

teaspoons at the table: studiokitchen tea dinner

Back when spring was still blooming, I was thrilled to collaborate with the talented chef and edible artist, Shola Olunloyo of StudioKitchen for a tea-infused dinner. From the moment that I stepped into his culinary laboratory to talk tea, I knew that this was going to be a spectacular adventure. We chatted about steeped sips, pairings and flavor profiles behind each blend that I recommended. It was a true pleasure to add another destination on my journey as a tea consultant.

Days later, I made my way back to his StudioKitchen for the tea dinner. Subtle aromas of steeped leaves greeted me at the door. As guests started to arrive and Shola perfected his handcrafted, delicious creations, he graciously gave me space to steep the first sip. The Wen Shan Bao Zhong oolong leaves danced about in the infuser as the guests took their seats at the table. The nutty, floral aroma lingered in the air as I poured each cup to awaken their senses and  palates. The smooth sips were a gentle introduction to the edible adventure that was to follow.

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.