teaspoons & petals

miss macaron: milk & honey

The way they perfectly fit in a delicate bowl. Or maybe it's their sweet surprise of carefully crafted ganache. But really it's how they perfectly pair with a splendid sip of tea. Regardless, Milk & Honey macarons from the Sugar Philly truck make my heart sing.

The delicate creamy notes of milk are elegantly balanced by the rich sweetness of honey for a bite that's pure bliss. Keep it close to a cup of Milk Oolong or maybe a Chai latte. But the only question is, will Sugar Philly have sold out of this sweet treat by the time I skip over? We'll see...

t&p story featured in remedy quarterly

There are always wonderful stories behind family heirloom recipes, favorite sips and edible adventures. Just pause for a moment and try to recall a delicious dish that doesn't send your mind skipping to a memory or tale. 

One day while browsing for a new food publication to add to my collection, I came across Remedy Quarterly: Stories of Food, Recipes for Feeling Good. After pouring over 5 issues of whimsical copy and thoughtful recipes, I was smitten with the delicious array of stories from seasoned chefs to expert eaters. Based on specific themes, the past issues have explored the concepts of home, cravings, growing up, celebrations and community through food. 

Words can't express how delighted I am to have my tea-infused tale featured in Issue 6 of Remedy Quarterly. Presented with the theme "stealing," I couldn't help but think of my cabinets overflowing with tea that displaced common pantry dwellers of canned goods, spices and other essentials. My camellia sinensis collection has a secret identity, the tea bandit.

Take a peek at the first few sentences of my story:

"My soup is homeless. I kicked it out of cabinets for my beloved tea. Displaced, the shiny cans sit on the kitchen table, uncomfortably close to the culinary gadgets (I've heard that they don't get along with the blender). "

I highly recommend picking up the past issues and subscribing. Craving a copy ASAP? Check to see if your local shop is a stockist. And you won't regret lining up the little gems on the bookshelf, as the vibrant cover colors are a visual treat. So the next time you're steeping and sipping, let your mind skip around and uncover long lost stories lingering in your kitchen or even in your favorite cup of tea. 

tea today: forever nuts

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

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

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

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

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

mavea supper club ticket giveaway

There are two things that I crave in the fall. Comfort food and tea. The warmth of the oven and the kettle send me swooning. That being said, I'm thrilled to tell you that I am teaming up with Mavea, Art in The Age and Massimo Bruno for delicious Italian Supper Club on October 27th at 7pm at COOK in Philadelphia.

Before I share a few tea tips and serve two thoughtfully selected teas, Chef Massimo will be treating our taste buds to a multi-course meal that will highlight his hometown of Puglia. I had the opportunity to see the menu so that I could appropriately pair the teas with his dessert, and let me just say that the guests are in for an edible adventure. 

Mavea generously gave me a pair of tickets to give away on t&p. Want to win? Simply tell me about your favorite fall tea and share your email address in a comment below by Monday (10/24) at 6pm. Be sure to check your email later that night, as I will be sending a happy to note to the lucky winner. 

tea today: fall leaves

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

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

What fall teas are filling your cabinets?

t&p guest post on turntable kitchen

As soon as I fell in love with tea, I became rather fond of water. From gently coaxing it to subtle steam for a Japanese green or a rumbling boil for Rooibos, I had to connect at the kettle before venturing into the art of the steep. I've shared my thoughts on water and tea in a recent guest post on of my favorite blogs, Turntable Kitchen. Did you know that every tea requires water to be heated to different temperature? One of the most important tea tips.

Here's a taste before you make the jump:

It takes time, water and a little bit of music. Oh, and don’t forget the leaves. Steeping tea has become one of my daily rituals. Truly, it’s a sacred part of my day that has synchronized with the beats of my heart. I’m talking about the art of the steep, the dance of the leaves, and the sheer joy of that steamy first sip that revives the soul.

 It was a true treat to be featured on their site. I highly recommend that you steep a cup and spend an an evening soaking in their delicious and musical world. p.s. don't miss the pairings box!

tea classes

I must admit that my heart has ached a bit from not posting as frequently as I'd like.  But you'll be happy to know that I've been steeping new fall teas and experimenting in my tea laboratory (a.k.a my counter top and stove) as I prepare for upcoming tea classes. I can't wait to share new recipes and tips as we slip into the chillier months spent warming our hands by the kettle and the stove.

Speaking of classes, there are only a few spots left for my class at COOK on October 29th. And if your calendar is bursting at the brim, then you can always join me at my second session at COOK on November 19th. I promise you that your heart will skip a beat once you step into this collaborative kitchen space. It really is my home away from home nestled on a corner right near Rittenhouse Square.

In the spirit of the upcoming holiday season and sticking with the class theme, I've decided to launch private tea classes to be held in your very own kitchen. Designed for small groups (about 6 people), each class can be customized for the season, holiday, flavor profile, etc. We'll start with a "tea 101" to give your loose leaf adventure the basic foundation, sip and discuss proper steeping methods for an array of teas, and learn how to cook a tea-infused recipe. In fact, this very class was mentioned in a recent article in the Philadelphia Inquirer (take a peek). 

Here's to a season of sips and new tea adventures!