teaspoons & petals

genmaicha green tea pilaf on {Food52}

Considering that my kitchen could technically pass for a tea shop, it's easy to find ways to infuse new dishes with a favorite tea that's well within reach. A little over a month ago I volunteered to test a Genmaicha Pilaf recipe, as part of the Food52's Community Picks Recipe Testing adventure that happened to have a tea theme. The concept was deliciously simple: sign up to test a tea-infused recipe shared by a Food52 member, test the recipe in the comfort of your kitchen, and email a headnote to the editors for a chance to have it published with a Community Pick winning recipe. 

Genmaicha green tea brings a unique duo of nutty, toasty notes that are brightened by vegetal grassy notes, which make it an ideal steep for culinary escapades. In previous kitchen adventures, I've replaced water with brewed genmaicha when cooking rice, so this recipe seemed like a natural evolution (with the addition of re-hydrating dried shiitake mushrooms in the brewed tea-as shown above). Needless to say, I was smitten with every aromatic experience, and having my headnote selected by Food52 editors and featured with the recipe was just icing on the cake (or an extra sip of tea).

Take a peek at my headnote below and then skip over to Food52 to see the full recipe (and then hurry to the nearest market for the necessary ingredients):

"The genmaicha green tea broth brims with toasty, savory notes, naturally enhancing the umami of earthy shiitake mushrooms and adding delicate depth to this warming pilaf dish. Aromatic citrus (opt for meyer lemons for a sweet, floral zest) and spicy ginger add bright nuance. Be sure to brew the tea in 180 degree water for 2 minutes to achieve the perfect flavor, and treat yourself to an extra cup to sip as everything gently simmers in the pot."

teaspoons at the table: matcha dusted pancakes

The bright, vegetal flavor of matcha is reminiscent of the satisfyingly rich, bitter notes of pure dark chocolate. Both of which are an acquired taste. Over time, my taste buds began to crave the grassy notes of the finley milled Japanese green tea powder. Considering that it's an expensive treat, I've kept it out of my cookies, cake and bread batters (which often require a bit too much then I'd like to spare) and have reserved it for a vanilla rose marshmallow latte, salad dressing & orange blossom tapioca. 

As the snow fell like confectioners sugar from the sky yesterday (dusting the ground with glittering flakes), I was inspired to make my way to the stove and whip up a batch of whole wheat pancakes for lunch. I quickly realized that I was out of syrup and thought that a touch of powdered sugar would do the trick. And then the jar of matcha whispered my name. Just like that I found myself sprinkling delicate sugar from one hand and matcha with the other onto the warm pancake (some powder melting into the pancake to deeply flavor the whole wheat and other bits lingering on top for color).

teaspoons at the table: whole wheat pear & chai crumb muffins

In hopes of starting the New Year with a sweet and steeped memory, I hurried into my kitchen to whip up a quick tea–infused treat. Faced with several perfectly ripe pears, chocolate chai tea and whole grain flower (that never made its way into holiday cookies), I decided to give a basic muffin a delicate, tea-infused twist. The perfect breakfast bite, these Whole Wheat Pear & Chai Crumb Muffins are slightly addicting (I dare you to make more than 6 and see how long they last…I say that while typing with crumbs that are dangerously close to finding their way into my keyboard crevices).

Fragrant pears are mixed into the somewhat savory whole wheat batter to add a hint of natural sweetness. The chocolate chai tea adds a pop of warming spices to the basic crumb topping, the real star of the treat (but don’t tell the pears). The first bite reminded me of soft yet satisfyingly hearty cornbread with a dainty dab of spiced pear jam. But maybe that’s just me. You’ll have to take a bite while it’s still warm from the oven (with just the tiniest bit of unsalted butter) and tell me what you think. And if you add a chocolate chai latte to the mix, well, you’re just spoiling your taste buds. 

 Keep reading for a Cacao Chai Giveaway from Zhi Tea & My Full Recipe

teaspoons at the table: earl grey infused hot chocolate

At the stroke of midnight on Halloween the season quickly shifts from ghosts and goblins to menu planning and mistletoe. While I don't like to rush the holidays, I do welcome them with open arms. To celebrate the season, my lovely friend Holly (of Turquoise Autumn) invited me over for treats and talk of wintry recipes. Even though her kitchen was beyond comforting (endless rows of glorious cookbooks, Judy Garland's Christmas Pandora station and the scent of freshly baked bread), she setup and styled the most precious tea party in her beautiful backyard. If it wasn't for the whipping winds I could have stayed there all day.

Let's just take a moment to admire her Pumpkin Chai Chocolate Chip Bread. Isn't it stunning? The rich chocolate paired perfectly with the warming chai spices and sweet pumpkin flavors. I could imagine that beyond being served hot from the oven, it would be wonderful toasted (with a bit of pumpkin butter) and served with tea for a holiday breakfast bite. Lucky for you (and me), Holly has shared her scrumptious recipe on her site just in time for your holiday meal planning. We paired a slice with my earl grey infused hot chocolate.

Keep Reading for the Earl Grey Infused Hot Chocolate Recipe...

chai tea milkshake at shake shack

My grandmother's wise words, "Always ask questions," have helped grow my inquisitive nature. Far from nosy, my lingering inner question-mark has rather pushed me to seek out opportunities. This past June at the glorious Shake Shack opening party in Philadelphia, a friend introduced me to the infamous restauranteur, Danny Meyer. While briefly talking tea (their fresh-brewed iced tea is a custom Harney & Sons blend), my mind made a quick jump to milkshakes. I asked Mr. Meyer if he had ever considered adding a tea-infused milkshake to his seasonal sweet menu. He seemed genuinely intrigued. Not quite sure what might come of this conversation, I was satisfied with simply meeting a culinary icon.

To my surprise, I received an email the very next day from Shake Shack's culinary manager, Mark Rosati. A few rounds of emails, meetings and tastings later, my chai tea concentrate (for a chai tea milkshake) was approved and slated to launch as a limited-edition treat on their menu at the Philadelphia location. Needless to say I was ecstatic and jumping for joy. But let's step back to the concentrate for a second.

precious pearls: how to make bubble tea

 

What I love most about tea gatherings are crossing paths and sharing tea tidbits with fellow steeped enthusiasts. At this year's World Tea Expo in Las Vegas, I serendipitously met Evan from Bubble Tea Supply (earlier that week I had been pondering how I might make the sweet steeped treat at home). While I love to skip over to the Chinatown section for a bowl of hand-drawn noodle soup and a bubble tea sip, there are days when I want to recreate it in the comfort of my kitchen. Thanks to Evan's knowledge, tips and generous package of bubble tea goodies, I was able to stay in my slippers and simmer on the stove.

We can wax on about our favorite flavors for hours, but first, let's talk bubbles, boba, pearls, whatever you call those shiny, chewy, tiny spheres gathering in the bottom on your plastic bubble tea cup. Fortunately, Evan shared the quick, at-home recipe that set my mind at ease (although tea shops use a different method). So time to get your bubbles boiling.

How to Cook Bubble Tea Tapicoca Pearls at Home:

• 1 cup Dried Bubble Tea Supply Tapioca Pearls  
• 6-8 cups water

Approximately 6-10 servings for a bubble tea party, of course

1. The ratio should be a minimum of 7:1, water to tapioca pearls.
2. Boil water in a large pot.
3. Add in the tapioca pearls to boiling water (they should float)
4. Cover pot and boil tapioca pearls for 15 minutes.
5. Turn the heat off and let tapioca pearls sit in the water for 15 minutes.
6. Rinse the cooked tapioca pearls in warm water and drain.

teaspoons at the table: beehive's teahive cheese

Is there anything more lovely than a bite of cheese and a sip of tea? Add a bit of homemade jam and I'm might just jump for joy. Well, actually I did.

The lovely folks at Beehive Cheese Co. generously sent a 6-oz cut of their TeaHive cheese my way (after I tweeted about the magnificent nibble on a cheese plate at a nearby restaurant). Black tea and bergamot coat the cheddar-style cheese made with creamy Jersey cow milk. The tea-rubbed dairy delight even earned 1st place at the American Cheese Society competition in 2012.

In an effort to share this treat (and an attempt to not devour the whole block on my own), I gathered with the lovely Marisa of Food in Jars and Tenaya of Madame Fromage in a nearby park for a spontaneous picnic. Marisa brought one of her delicious plum jams along and Tenaya shared jewel dates and her expert cheese knowledge (I finally learned about the variety of cheese knives and which should be used for particular cheeses...more on that to come). Beyond the cheese bite, I brewed and iced a batch of earl grey tea infused with wildflower honey and orange blossom water to pair with the black tea and bergamot cheese rub.

As we savored the end of summer in fading sunlight under sturdy trees I was reminded why I love the steeped leaf so very much....and even inspired to create a new series of posts taking a closer peek at cheese and tea pairings. Stay tuned for stories of cheese shop journeys.

teaspoons at the table: matcha green tea & orange blossom tapioca

A few weeks ago, I discovered the simple beauty of a homemade treat: milk oolong, honey & rose water tapioca. There was something so very satisfying about spending an hour in the kitchen sipping tea and handcrafting a simple sweet delight.

Craving the comforting sip of a matcha latte one evening, I decided to remix my first tea tapioca with a bit of the vibrant green Japanese powdered tea. While the first try at tea tapioca was subtly enhanced by the buttery milk oolong tea, this matcha infusion added its pronounced grassy and gently bitter flavor (similar to really wonderful dark chocolate) that balances the rich sweetness of the local honey and floral notes of the orange blossom water. And you can’t resist the rich green color that reminds you of freshly cut grass in the spring.

The trick to avoiding a grainy matcha tapioca is to take a few tablespoons of milk and add them to a bowl along with the 5 teaspoons of matcha. Stir in into a smooth paste to whisk into the heated milk. Just keep stirring throughout the hour and you’ll end up with a smooth, green spoonful.

When you find yourself with a free hour, turn up a vintage jazz tune and head into your kitchen. Whisk a cup of matcha to sip as the tapioca simmers. Spoon the green treat into ball jars to tuck into the fridge. Share with friends or silently devour each one over the next few days. You can always make another batch. 

Matcha Green Tea & Orange Blossom Tapioca

• 3 cups of whole milk
• 5 teaspoons of matcha green tea powder
• 1/3 cup of small pearl tapioca
• 2 egg yolks (beaten with fork)
• pinch of sea salt
• 1/3 cup of honey (I prefer to use local honey from the farmers market)
• 2.5 teaspoons of orange blossom water

1. Heat 3 cups of milk in a medium pot. While it comes to a boil, take a few teaspoons of milk from the pot and mix them with the 5 teaspoons of Matcha green tea powder in a small bowl until it forms a smooth paste. When the milk comes to a boil, remove it from the burner and whisk in the matcha tea until combined. Let cool to room temperature.

2. Add one cup of tea-infused milk to a medium pot and stir in the tapioca. Let the tapioca soak in the tea-infused milk for 30 minutes.

3. Lightly beat the egg yolks and whisk them into the milk and tapioca. Add honey, salt and remainder of tea-infused milk (2 cups) and gently whisk to combine.

4. Heat the mixture over medium heat until it begins to boil (about 10 minutes). Lower the heat to a light simmer and continue cooking for 20 minutes. Stir often to ensure that the tapioca does not clump together.

5. Remove the pot from the heat and add the orange blossom water. Let cool and then spoon into jars to store in the refrigerator.

teaspoons & petals at COOK collaborative kitchen

I've been known to turn my kitchen into a tea-infused culinary lab. From single estate sips, bountiful infusions, to sweet and savory dishes, I'm forever bringing my teaspoons to the table. t&p readers might know that I have shared a few of my favorite tea tips and dishes via several Steeped in Beauty workshops.

I'm continuing my quest to pass on my passion via upcoming classes at Philadelphia's new collaborative kitchen classroom, COOK. The first class is schedueld for October 29th at 4pm. So if you want to join me on my tea-infused journey, snag a spot (there are 16 seats in the gorgeous kitchen). I've been working on a few new Tea 101 tips, tea treats (smoothies, matcha salad dressing and green tea poached pears) and other steeped recipes that I can't wait to share with you.

In the spirit of embracing a new season of learning, share a question or tip about tea right here in a comment. 

teaspoons at the table: chai tea s'mores featured on design*sponge

The shift from summer to autumn changes my pantry more so than my wardrobe. Think tall glasses of iced tea fading into steamy teacups. One recipe that I’ve crafted to hold on to summer sweetness while embracing autumn’s aromatic spices is the Chai Tea S’more, made with homemade chai tea graham crackers, milk chocolate and Whimsy & Spice’s cardamom marshmallows. Consider it a celebratory snack to share with friends on the couch or at a picnic. Simply pack a few in a basket with a thermos of masala chai tea and bid summer adieu while welcoming fall.

Take a peek at my recipe for chai tea s'mores featured on Design*Sponge. 

p.s. aren't you in love with the photos? it was such a treat to collaborate with my talented friend and photographer, Courtney Apple.
 

Keep reading for the full recipe...

 

teaspoons at the table: milk oolong, honey & rose water tapioca

Suddenly hazy sun tea and garden infusions are fading as fast as green leaves. The warm flames of the stove are calling me close and I'm craving tea-infused treats made just for crisp and cozy weekends. While searching for a few sweet treats easily transformed with a steep, I came across Turntable Kitchen's Honey & Rose Water Tapioca recipe (adapted from Heidi Swanson’s Super Natural Every Day). 

I must admit that honey and rose water bring me delicious joy and are perfect teacup companions. Giving this homemade tapioca recipe a tea twist, I quickly knew that the velvety, sweet, buttery notes of a milk oolong tea would add a subtly decadent taste. Easily infused in the main ingredient, milk, the dainty yet rich nuances of the slightly floral Chinese oolong turned this treat into my go-to fall indulgence.

I reduced the original amount of lemon zest so that it didn't overpower the creamy bursts of tea-infused milk. And with just a bit more rose water than originally called for, my senses were sent to spring for a moment. Add that to the comforting tea-infused milk, sweetness of local wildflower honey, playfully chewy tapioca, and salty crunch of pistachios and you have my perfect spoonful.

Keep reading for the milk oolong-infused tapioca recipe... 

milk oolong, honey & rose water tapioca

(adapted from Turntable Kitchen)

serves 4

• 3 cups of whole milk
• 5 teaspoons milk oolong tea
• 1/3 cup of small pearl tapioca
• 2 egg yolks (beaten with fork)
• pinch of sea salt
• 1/3 cup of honey (any local honey will add rich burst of sweetness. Lavender honey would intensify the floral taste)
• lemon zest from 1/2 small lemon
• 1.5 teaspoons of rose water
• handful of toasted pistachios 

1. Add 5 teaspoons of Milk Oolong tea to paper filter (I recommend Finum's large filters). Add 3 cups of milk to medium pot and bring to a boil. Remove from heat and let cool for 2 minutes. Add tea and infuse for 5 minutes. Remove tea and let milk cool to room temperature

2. Add one cup of tea-infused milk to a medium pot and stir in the tapioca. Let the tapioca soak in the tea-infused milk for 30 minutes.
3. Lightly beat the egg yolks and whisk them into the milk and tapioca. Add honey, salt and remainder of tea-infused milk (2cups) and gently whisk to combine.
3. Heat the mixture over medium heat until it begins to boil (about 10 minutes). Lower the heat to a light simmer and continue cooking for 20 minutes. Stir often to ensure that the tapioca does not clump together.
4. Remove the pot from the heat and add the lemon zest and rose water. Let cool.

5. When you’re ready to serve, top the tea-infused tapioca with pistachios. For a quick snack, spoon the tapioca into glass jars, top it off with pistachios, twist on the jar lid and pop them in the fridge for an instant snack.

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.

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

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.)

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.

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.

teaspoons at the table: matcha green tea salad dressing

If you've tasted the hibiscus lemonade and white chai tea smoothie and are still hungry for more tea-infused bites, then put your kettle back on the stove. In the 3rd video of the 4 part webisode series of tea-infused recipes that I filmed with Mavea a few months ago, I'm sharing the recipe for my matcha salad dressing. Take a peek and let me know what you think of my first attempt at sharing my love for cooking with tea in front of the camera.

Cooking with MAVEA: Matcha Salad with Teaspoons & Petals from MAVEA Inspired Water on Vimeo.

 

miss macaron

If you follow me on twitter or foodspotting then you know that I adore the sweet, petite macaron treat. Each delicious bite can be perfectly paired with any sip of tea. I often dream of cups overflowing with signature steeps and cake stands with sky-high towers of macarons. In honor of my edible admiration, I've created a miss macaron guide on foodspotting to complement my teaspons & petals and tea in philadelphia guides. Jump over to foodspotting and join me as I leave a few drops and crumbs along the way...

teaspoons at the table: hibiscus lemonade

Last week, I shared my thoughts on the art of steeping tea and the importance of pure water to really let the taste of tea shine in every sip. Mavea, the company behind one of my favorite tea tools, generously donated 5 water filter pitchers for a t&p giveaway (hurry, it ends tomorrow).

They also had asked me to share 4 of my favorite tea recipes via a webisode series. I started with the White Chai Smoothie, and today I can’t wait for you to see one of my favorite herbal, summer staples, hibiscus lemonade. Take a peek at the video below and give this vibrant treat a try for your weekend BBQ. Stay tuned for 2 more tea infused recipes over the next few weeks.

Cooking with MAVEA: Hibiscus Lemonade with Teaspoons & Petals from MAVEA Inspired Water on Vimeo.

 Note: Mavea generously gave me the pitcher to try and filmed a series of videos showcasing my tea recipes that incorporated water. All of my opinions about the pitcher are honest, and I did not accept any payment in return.

 

teaspoons at the table: sweet snack

Cakes have never made me swoon, but my heart skips a beat for the ultimate petite treat, a macaron. The delicate sweet bites are perfect teacup companions.

After matcha, chocolate, pistachio, cherry blossom, coconut and almond, I can now add cantaloupe to my list of macaron flavors, thanks to this pretty in peach delicacy from Takahachi Bakery. I would pair this sweet nibble with a rich, creamy matcha latte, letting the vegetal notes balance the sugary taste. Although, if you prefer a lighter sip I would opt for a white tea infused with melon for a refreshing summer snack.

p.s. take a peek at my my miss macaron guide on foodspotting and join me on the sweet adventure.

giveaway & cooking with mavea: white chai tea smoothie

 

There is a simple art to steeping tea that involves patience, pure water and perfect, whole tea leaves. Beyond the beautiful leaf, the second most important ingredient is water (followed by patience and joy). Water can truly change the taste of a standard steep, which is why I now opt to use filtered water for my sips.

A few months ago, I was still using tap water for my tea until I had the opportunity to try the Elemaris XL Filter Pitcher from Mavea – Inspired Water (Brita’s sister company). FYI every part of their filter is recycled and their pitchers are 100% BPA Free (hooray!). As soon as the filtered water found its way into my steeping process, I noticed a difference in every sip (I will admit that I was a tad skeptical of how grand the change would be).

Each cup of tea tasted cleaner, and the natural flavors of the brewed blends were more present on my palate. And the easy-to-use pitchers looks oh-so-pretty in my fridge (did I mention that there is an automatic pour through lid and a fabulous digital reader that tells you when you have to replace the filter? Hooray for technology!)

Fortunately, Mavea has generously offered to let teaspoons & petals share 5 Elemaris XL’s with 5 lucky readers. So, all I ask is that you share your favorite iced tea recipe in the comments below with your email address by next Friday (6/17). I will randomly pick the 5 winners and be in touch to gather the necessary shipping info.

But before you jump into the land of the chilly sip recipe, let me just share one more exciting story. Mavea had also asked if I would be interested in filming a webisode series of 4 teaspoons & petals tea-infused recipes. I (anxiously) jumped at the chance to get behind the camera and on the screen for the first time. After a day of shooting videos in their beautiful test kitchen (I wish it was my kitchen) and a month or so of their magic editing, I am excited to share one of the final videos for my White Chai Tea Smoothie with you. Stay tuned for 3 more that will pop up on the blog over the next week.

 

Cooking with MAVEA: White Chai Tea Smoothie with Teaspoons & Petals from MAVEA Inspired Water on Vimeo.

6/20 Thanks to the 14 fellow tea lovers who shared tidbits about iced tea for the chance to win a Mavea pitcher. Congrats to the following giveaway winners: Christine Miller, Notes On Tea, Lu Ann, Lyndie, Sara (Jasmine tea) An email is waiting for you in your inbox with details and next steps. Thanks!

Note: Mavea generously gave me the pitcher to try and filmed a series of videos showcasing my tea recipes that incorporated water. All of my opinions about the pitcher are honest, and I did not accept any payment in return.

teaspoons at the table: tea smoked oysters

 

I really had to restrain myself from jumping on a train to NYC after seeing these tea smoked oysters featured on The Food Network's delicious show, The Best Thing I Ever Ate: Smoky. The chief creator behind this tea infused and inspired dish is the executive chef at the NYC restaurant, Desnuda. After smoking Sichuan peppercorns and Lapsang souchong tea, he captures the tea scented smoke in spherical vessels and seals them over the oysters. Simply lift to release the tea smoke, and then inhale the aroma as you eat the oyster. Pretty brilliant.

photo credit: the blog formerly known as strictly platonic

teaspoons at the table: tea smoothie contest on about.com extended

I try to add splashes of tea to each and every day. Whether it's a sip, an entire pot, a teaspoon of it in a meal, or an iced tea cube in my white chai smoothie (shown above). If you're longing to add tea to your table and into your edible creations, I suggest you start with a smoothie. Blend tea with yogurt, berries, or whatever makes your smoothie loving taste buds jump for joy.

So, take out the blender, steep a pot and let your creativity dance around in your kitchen. And when you're delicious masterpiece is complete, be sure to enter the recipe into the Tea Smoothie contest on about.com in hope of winning a "permanent place in About.com’s tea recipe collection." I'm thrilled to say that I am guest judging this month's competition, and can't wait to taste all of your smoothies. Steep and blend away...

p.s. get to steeping, because the contest ends on May 31st!

teaspoons at the table: tea dinner at studiokitchen in philadelphia

While tweeting about my passion for the steep and infusing the sip into my edible creations, I connected with Shola Olunloyo from StudioKitchen in Philadelphia. An acclaimed chef, I sincerely admire the vibrant, imaginative dishes shared on his blog. A simple tweet about tea would lead to a conversation at a favorite tea escape, Tbar. We sipped cups of Gen Mai Cha and Earl Grey while talking tea, tea and food pairings, and my dream for Philadelphia to soon become a true tea city (the goal behind my tea consulting services)

 

Days later, I received a call from Shola asking if I would like to collaborate on a 6 course tea dinner. I jumped at the chance to embark on this journey with such a visionary in the culinary world, and share my thoughts on essential sips and tried and true steeping methods. And the rest is scrumptious history.

 

As Shola continues to build his magnificent menu, I’m selecting a few of my favorite teas that I will steep and serve to introduce the dinner and awaken tea taste buds. RSVP to this culinary adventure steeped in tea on May 4^th in Philadelphia just by skipping over to Shola’s site, StudioKitchen.

teaspoons at the table: tea smoothie contest on about.com

I try to add splashes of tea to each and every day. Whether it's a sip, an entire pot, a teaspoon of it in a meal, or an iced tea cube in my white chai smoothie (shown above). If you're longing to add tea to your table and into your edible creations, I suggest you start with a smoothie. Blend tea with yogurt, berries, or whatever makes your smoothie loving taste buds jump for joy.

So, take out the blender, steep a pot and let your creativity dance around in your kitchen. And when you're delicious masterpiece is complete, be sure to enter the recipe into the Tea Smoothie contest on about.com in hope of winning a "permanent place in About.com’s tea recipe collection." I'm thrilled to say that I am guest judging this month's competition, and can't wait to taste all of your smoothies. Steep and blend away...