teaspoons & petals

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