teaspoons & petals

teaspoons at the table: honey & green tea-sicles

Once filled with an endless parade of tiny bikes, the streets are now buzzing with bright yellow school buses. As I skip down memory lane, I'm holding onto summer and embracing a favorite childhood treat, popsicles. Pick up your pop molds and give this classic summer snack a steeped twist.

These particular pops are made with a citrusy green tea mixed with wildflower honey. The rich notes of the local honey are brightened by the zesty citrus and grassy green tea. Although if the green leaf doesn't float your boat, try earl grey mixed with lavender simple syrup. Or maybe an orchid oolong or Bai Mud Dan white tea with rose water. 

Steep a pot just for the pops or use leftover sips that didn't make it out of your cup. Oh, and don't forget to sneak in a spoonful of Floral Tea Shaved Ice before you bid adieu to the warm rays of sunshine.

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...

almost midnight snack

A few tea stained cups sat in my sink after a long but lovely week. Washing away the steeped rings, I peered over at the clock to see that I was minutes from midnight. Seconds quickly flashed by as I searched for a snack to welcome the weekend.

Tucked inside my jar of masala chai tea (already dwindling from cool summer nights) were two perfectly delicate cardamom marshmallows from whimsy & spice. Slowly nibbling each sweet square, I savored the pillowy bites singing with hints of cardamom's spice and citrus notes. And then there were none...

Did I mention that I taped the empty bag to my tea cabinet as a reminder to order more? What's your go-to snack when you seeking an almost midnight treat?

teapsoons at the table: sharing sips & bites

The streets are still singing with childhood summer songs, but the voices seem to be fading as fall air swirls in to cool warm nights. As summer sun slips through my fingers, roasted oolong sips and masala chai lattes are calming my woes. In honor of this seasonal shift, philly food crafters are gathering to share fall infused treats at the first Philly Food Swap. 

Not familiar with this type of edible gathering? Take a peek at the Philly event page and Kate Payne's (the hip girl's guide to homemaking) post with the nitty gritty details. I'll be dreaming up autumn tea sips and maybe a few syrups to swap. Time for a spice shop adventure!

p.s. Hurry only a few spots are left!

many thanks to the lovely Marisa of Food In Jars for the use of her beautiful canned granola photo

farmers market tea

It might be time to rethink the happy hour in the City of Brotherly Love. Sunset sips need to make room for a second session well before weekend brunch begins. The morning moments spent at Philadelphia farmers markets can simply be defined as delicious bliss, and might very well be the happiest of hours. 

Baskets are overflowing with peaches and plums. From simple slices, savory grilled accessories, to pies and jams, sweet summer fruit inspires endless edible adventures. Consider adding a signature sip infused with farmers market fruit to your repertoire.

Stone fruit pairs perfectly with roasted oolong tea. I happen to prefer a sweet plum sliced and steeped in a darker oolong, like a Bai Hao (which has natural stone fruit aromas). Peaches lovingly mix with a green tea sip and can be brightened with a few sprigs of mint muddled in the pitcher. Allow the fruit to infuse in the hot tea for 10 minutes or let them rest overnight in the refrigerator for a flavorful chilly sip.

And if infusions aren’t your cup of tea, experiment with a fruit, cheese & tea spread to see which trio tickles your taste buds. Pair a Dong Ding Oolong with Cheddar and Plums or a Sencha with a Goat's Milk find and Peaches.

photo of fresh plums in one of my favorite tea cups tucked inside a farmers market pint container from headhouse square farmers market in philadelphia

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  

sneak peek: teaspoons & petals in anthology magazine

Open publication - Free publishing - More culture

There are those moments that make you want to skip in excitement. I treasure every one. Over the past two weeks, I have been imagining the moment that Anthology Magazine's "The Great Outdoors" issue will arrive at my doorstep in the City of Brotherly Love. Even though I adore every printed page of their previous issues, this one in particular is most special because it will feature a piece and recipe that I wrote.

I can still recall the day that I started crafting the Floral Tea Shaved Ice in my kitchen, trying to perfect every step. A month or so later, I gathered my prized possessions from the shelf (my favorite tea cups) and met up with my dear friend and oh-so-talented photographer, Courtney Apple, who captured the whimsy and joy of the sweet tea treat. I couldn't have asked for a better companion throughout the entire process (hopefully there are more co-created pieces in our future).

Fortunately, I was able start my celebration early thanks Anthology's lovely digital preview issue (shown above). Turn to page 14 for the full piece and recipe. Just gather your favorite ladies and gents, a few vintage tea cups, and follow the recipe for a sweet, chilled treat that's perfect for outdoor celebrations of summer's fleeting moments. And for those who want a bit more action beyond the page, take a peek at Anthology's preview video that features my tea cups and other dainty props that Courtney and I used in the shoot. 

If you need me, I'll be waiting by my mailbox...

Issue No. 4 Trailer from Anthology Magazine on Vimeo.

 

homemade elderberry simple syrup & jasmine pearls

Friends inspire me. Especially when they share their expert edible advice and adventures. Marisa, of the well-known blog Food In Jars, is high on that list of lovely ladies and gents. Her canned goodies and impeccable recipes always keep my taste buds on their toes.

So, when Marisa asked if I would be interested in sharing a few tea thoughts via a guest post, I welcomed that opportunity. A petite jar recently filled with our Orchid Oolong tea & Peach jelly was the perfect vessel for my homemade elderberry simple syrup and theme for the guest post. Take a peek at the post and recipes below. For the full post, jump over to Food In Jars.

Warm days are fleeting as fall is creeping into the leaves and cooling the air. In hopes of holding on to summer just a bit longer, I’ve been steeping floral tea blends. The blossoming aromas of White Rose, Lavender & Mint and Jasmine Pearls are filling my kitchen with fresh-from-the-garden scents.

During a recent trip to a local spice shop, I perused the $1 basket in search of a new flavor. I love to close my eyes and reach in for a surprise find. This time, I jumped for joy when I saw a petite bag of dried elderberries lingering in the basket. While I’ve often tasted drinks mixed with the sweet berry syrup, I’ve never brought them into my tea lab (a.k.a my kitchen counter).

In hopes of pairing the earthy berries with a fragrant tea, I decided to make an elderberry syrup to mix with the smooth, perfumed notes of Jasmine Pearls. 

Elderberry Syrup:
1 cup water
½ cup honey
¼ cup dried elderberries

Add water and elderberries to a pot on the stove and bring it to a rolling boil. Cover the pot and simmer for 20 minutes. Remove from the heat and let cool for 5 minutes. Strain the berries and pour the liquid into a bowl. Stir in the honey. Pour into jar and refrigerate until ready to use. Best if used within the week.

Chilled Jasmine Pearls Green Tea: Add fresh, cold (preferably filtered) water to a tea kettle. Heat to 175° (bring to a boil and them let cool for 7 minutes). Add Jasmine pearls to infuser (1 teaspoon of Jasmine Pearls per 8oz of water). Steep for 2 minutes. Remove infuser (can be resteeped 1-2 more times, so set aside to resteep later). Pour into pitcher and chill in refrigerator.

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.

sip & style: rosy joy

I adore blossoms, whether they're blooming in mother nature, flowering in my tea cup or captured on the printed page. This week's sip & style spotlights my love for petal perfection.

If you peek into my tea cabinets, you'll see tins of dried hibiscus flowers, lavender blossoms, jasmine green tea and a few flowering teas. Although, one of my favorite floral finds are dried rose buds. Just one sip of the fragrant stee,  and I feel as though I've floated to a classical garden. Easy to find online or at your local spice shop, these budding beauties can be steeped on their own or blended with teas (I prefer a delicate bai mu dan white tea or a rich assam black tea for a heartier sip). You can even use them in a simple syrup to add a lady-like touch to any infusion (p.s. rosewater masala chai iced lattes are my summer staple).

A sip of the steeped rosy petals pairs perfectly with the style of this blossoming notebook. Designed by the lovely Joy Cho of Oh Joy!, this "Things to Note" Red Floral Notebook has become the perfect place to jot down notes for teaspoons & petals recipes and posts. The scalloped edges are oh so splendid (p.s. many thanks to Joy for gifting these beautiful books at her recent workshop-she's really the sweetest). 

As I wait for my Dahlia's to bloom in my little patch of urban green , you will most likely find me sipping a rose-infused steep while capturing notes in this dainty book. 

What's your favorite floral infusion?

gilt-tea: confessions of a scrumptious story seeker

 

I am often enamored by the whimsically written word, especially when a recipe is threaded throughout the piece. Needless to say, I continuously find myself falling head over heels in love with Gilt Taste (excuse me while I dust myself off from all of the joyous tumbling). Their online market is impeccably curated, but I'll admit that it's the stories in the online magazine that send me swooning. 

While I devour most every delicious piece, all edible tales aren't created equal. Naturally I favor those that talk tea. During a recent Gilt Taste immersion, I paused for a cheerful celebration the moment that I saw tea leaves grace the Gilt Taste "Stories" page. The lovely Melissa Clark shared her steeped thoughts on frozen tea treats and tea-infused savory snacks. Even though tea granita is a teaspoons & petals summer staple, I was so intrigued to see Melissa's brilliant suggestion to serve it over cream with berries. Yum!

Melissa's refreshing point of view on spicing up standard dishes made me jump for joy. It's thrilling to read her inspiring words that encourage readers to head into the kitchen and bring their teaspoons to the table. Ms. Melissa noted, "But if you think about the characters of your favorite teas – the burnt rubber tire smokiness of lapsang souchong, the grassiness of sencha, the marmalade scent of Earl Grey – it makes sense to play around with them more in the kitchen and consider tea leaves as you would a spice." Hooray! Her recipe for Earl Grey-Brined Shrimp with Bergamot-Lemon Thyme Butter sounds divine and is on the top of my "must-make" list.

I raise my tiny teacup (well, actually overflowing iced glass) to Gilt Taste and Melissa for pushing the tea leaves to the front of the counter, and letting them have their moment in the spotlight.

(Oh and let me note that I never thought it was possible to consistently replay a video about the simple beauty of a Beet Cake, until now. I can promise you that it will find its way into your bookmarks bar.)

tea party tips & clips

Simple tea soirees make me swoon, but it's easy to get lost in the details. Choose a few vintage cups & saucers from your collection (or visit an antique shop or flea market), find the perfect sips (which depend on the season, what you're serving and your taste buds), and style it pretty (flowering teas make lovely centerpieces when steeped in a glass vase). 

Personalize your party with handwritten place cards clipped to the saucer with these sweet spoon and fork clips. If you steep a complicated sip (maybe a fruit infused tea with a floral simple syrup) hand-write the recipe on note-cards and clip them to the cup. And if your soiree is set under the sun, tie a piece of of twine between two trees and clip on the recipe cards. Turn the party favors into decor by using the blank side of the note-card to write individual letters that read "Tea Party." Clip the phrase to the twine and let guests remove each letter with the surprise recipe as they leave the party.

photograph courtesy of Ruche

tea with julia child

When my fingers are tired from their daily dance on the keyboard and I'm craving inspiring sights and sounds (from the couch), I turn to Julie & Julia (the ladies and the film). Maybe it's the parisian scene and culinary conquest that send me swooning and invigorate the writer within, but I can't get enough of this film. 

In hopes of continuing this journey without pressing play once more this month, I turned off the film and picked up my library card. It was as if  I was taking a stroll with Julia while happily carrying five books written by or about her. From cookbooks, memoirs to a collection of her letters, I've started to immerse myself with everything Julia while sipping tea to my heart's content. 

So, with a steeped cup of milk oolong and a copy of her memoir, I start my Julia Child journey in hopes of a few tea-inspired recipes, a new perspective and quick trip to paris through her words. Four more books to go...

Who do you turn to when you're in need of a little spring in your step?

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?

afternoon tea at the dandelion

Phone your lovely ladies. Gather around a table. And fill a few cups with a steeped sip. That is my idea of a perfect afternoon. This past weekend I had the chance to slip away from summer sun and meet friends for tea and nibbles at The Dandelion in the Rittenhouse area of Philadelphia.

Nestled in a nook, our table was the perfect spot to sip, laugh and chat.  I ordered a small pot of teapigs' Darjeeling Earl Grey that arrived with a floral cup, saucer, strainer and petite pitcher of milk. The citrusy bergamot steep anchored in fragrant darjeeling and mixed with a splash of milk was a true comfort sip.

As we stepped away from the table, I turned to take a quick look at our nook and quickly snapped the photo above. Maybe I wanted to preserve the moment or just remind myself to escape to afternoon teas more often? True bliss is sharing tea with dear friends.

Do you have a tea ritual?