An Afternoon Tea Party is always open to your own interpretation. It could be a lavish, Formal affair or a more intimate and Casual gathering of friends.
You may like to set a theme for the occassion or you may simply love to share tea with your friends and set a table with gorgeous linen, fresh flowers in crystal vases and your Grandmother's pretty china.
The Afternoon Tea Party Setting
Incorporate your favourite things into the 'Tea Experience.'
You will need tea cups, saucers and teaspoons. Use your favourite China and don't worry if they're not matching. Sometimes the prettiest effect can be made by using gorgeous Teacup sets found in second hand shops. I love mixing florals, stripes and pastels.
Use your favourite Linen and Tea Linens & maybe even offer Cloth Napkins.
Use Teawares, Tableware & Servingware that define you.
Add vases of fresh flowers (I love tea and roses) to your tables or even single stems in interesting glasses.
Romantic nights
Create a sweetly romantic night time Tea Party and add candles or tealights for an added ambience.
Teas & accompaniments
Once you have your gorgeously decorated table & chinaware decided apon, set out any of the following of our ideas for your guests:
Assorted Teas
High quality Loose Leaf Teas - Black, Green, Oolong and Flavoured. An assortment of top quality Teabags.
Sugars
Various Sugars or sweeteners including Sugar Cubes, Demerara Sugar, Rock Sugar, White Sugar or even Sugar Swizzle Sticks. Other sweeteners can include Honey, Maple Syrup, Sugar Syrup and Molasses.
Milks
Adding Milk can be as simple as a dash to whiten or why not offer the following to take the tea experience to a whole new level - Sweetened Condensed Milk, Evaporated Milk, Coconut Milk, Whipped Cream or Pouring Cream.
Garnishes
Offer thinly sliced Lemons, Oranges or Limes. Wedges can also be used. Sliced or fanned Strawberries are sweet.
Spices
Use Cinnamon Sticks to add flavour or as actual stirrers for the teas. Fresh Mint Leaves, Cardomom Pods, Cloves, fresh or crystallized Ginger slices or whole Star Anise. Also offer ground Cinnamon and Nutmeg.
Afternoon Tea Party Food Ideas
You will probably be offering your guests finger foods to enjoy with their cups of tea, so here are some of our suggestions.
freshly Baked Scones
Nothing says 'Afternoon Tea' more than freshly baked Scones, straight from the oven.
Jams
Jams are so perfect for freshly baked Scones & Pikelets. Try Rosehip, Rose Petal, Strawberry, Lilac, Lavender, Violet or even Lemon Curd or Lemon Butter.
Creams
Clotted Cream, Whipped, Flavoured with Vanilla or even Chocolate flavoured cream for a decadant twist. Yum!
Butter
Little pats of Butter in gorgeous shapes, Butter Curls, Whipped or even Flavoured Butters are ideal.
Sandwiches
Tiny sandwiches cut into hearts, circles, anything but boring squares or triangles - use cookie cutters. Fill with the traditional Cucumber slices, Cold Meats, Savoury Spreads and baby Salad Ingredients.
Mini Treats
Make miniature everything, it's so adorable and kids will love it too. Little servings of delicious treats always look that extra special. Bake any of the following in mini size - muffins, cupcakes, lamingtons with pastel coloured icings, pikelets, petit fours, biscuits, scones, caramel and custard tarts.
Mini treats look so gorgeous served on a 2 or 3 tiered Cake Stand.
Showing posts with label tea. Show all posts
Showing posts with label tea. Show all posts
Thursday, May 7, 2015
Tuesday, March 17, 2015
How to Tea Dye Fabric
Using tea to dye your fabric is very easy and very affordable. This is our tea-dying guide to get you started. Don’t be afraid to experiment with your own ideas to really make your fabrics one of a kind.
You can achieve very beautiful ‘antiqued’ and ‘aged’ looking fabrics, very easily, for many different craft projects.
You can optionally pre-wash your fabric and allow to dry.
In a large bowl, place 5 - 10 teabags and half fill with near boiling water. Steep the teabags for 2 minutes to allow the tea to infuse. For colourfastness of the tea dye on your fabric, add a tablespoon of salt to the water.
Note: although the salt will make the tea dye virtually permanent, if you have to regularly wash your completed project this can not be guaranteed.
Leaving the teabags in the water, immerse your fabric, swirling it around lightly. Allow the fabric to steep until the desired depth of colour is achieved.
Dry fabric flat. Press with an iron while still slightly damp to prevent permanent creases.
You can achieve very beautiful ‘antiqued’ and ‘aged’ looking fabrics, very easily, for many different craft projects.
You can optionally pre-wash your fabric and allow to dry.
In a large bowl, place 5 - 10 teabags and half fill with near boiling water. Steep the teabags for 2 minutes to allow the tea to infuse. For colourfastness of the tea dye on your fabric, add a tablespoon of salt to the water.
Note: although the salt will make the tea dye virtually permanent, if you have to regularly wash your completed project this can not be guaranteed.
Leaving the teabags in the water, immerse your fabric, swirling it around lightly. Allow the fabric to steep until the desired depth of colour is achieved.
Dry fabric flat. Press with an iron while still slightly damp to prevent permanent creases.
Saturday, November 8, 2014
A Tea Party Bar
Imagine hosting a tea party where the focal point of the occasion is actually Tea. The perfect idea for entertaining at home, a Tea Party Bar can be easily set up indoors or outdoors and will really impress your guests.
Invite your Guests
The whole idea of this Tea Party Bar is for guests to help themselves. Invite them to make their own favourite brews and to explore new tea taste sensations. Of course you will be able to offer them your own delicious suggestions. You are really only limited by your imagination. Use your favourite Teacups and Plates.
This Tea Party Bar is a simply beautiful idea for a Baby or Bridal Shower Tea or Kitchen Tea and would make the perfect ending to any Dinner Party.
What to set out on your Tea Party Bar
On a gorgeously decorated table set out any or all of the following:
Assorted Teas
High quality Loose Leaf Teas - Black, Green, Oolong and Flavoured. An assortment of top quality Teabags.
Sugars
Various Sugars or sweeteners including Sugar Cubes, Demerara Sugar, Rock Sugar, White Sugar or even Sugar Swizzle Sticks. Other sweeteners can include Honey, Maple Syrup, Sugar Syrup and Molasses.
Milks
Adding Milk can be as simple as a dash to whiten or why not offer the following to take the tea experience to a whole new level - Sweetened Condensed Milk, Evaporated Milk, Coconut Milk, Whipped Cream or Pouring Cream.
Garnishes
Offer thinly sliced Lemons, Oranges or Limes. Wedges can also be used. Sliced or fanned Strawberries are sweet.
Spices
Use Cinnamon Sticks to add flavour or as actual stirrers for the teas. Fresh Mint Leaves, Cardomom Pods, Cloves, fresh or crystallized Delicious Treats for Afternoon Tea Parties. Ginger slices or whole Star Anise. Also offer ground Cinnamon and Nutmeg.
Luxury Items
To have an indulgent time, have small pieces of Chocolate, Caramels, After-Dinner Mints and even fresh Rose Petals. (These are all for putting into your tea)
Spirits or Liqueurs
A selection of your favourite Spirits or Liqueurs. Present them in crystal or cut-glass Decanters. Delicious examples are Drambuie, Rum, Scotch, Creme de Menthe.
The Teawares
You will need tea cups, saucers and teaspoons. Use your favourite China and don't worry if they're not matching. Sometimes the prettiest effect can be made by using gorgeous Teacup sets found in second hand shops. We love mixing florals and pastels.
Tea Infusers
Provide individual Tea Balls or Infusers so that your guests can make their tea in their own Teacups.
Freshly Boiled Water
This is the other essential ingredient to a great cup. You could set up Urns with the freshly boiled water, but another idea that I like is to provide it in pretty Teapots set up along the table.
The Finishing Touches
This Tea Party Bar idea is open to your own interpretation. It could be a lavish, Formal affair or a more intimate and Casual gathering of friends. Incorporate your favourite things into the Tea Experience.
Use your favourite Linen and Tea Linens, maybe even offer Cloth Napkins. Use Teawares and Tableware & Servingware that define you. Add vases of fresh flowers (I love tea and roses) to your tables or even single stems in interesting glasses. Create a night time Tea Party and add candles or tealights for an added ambiance.
Tea Party Food Ideas
You will probably be offering your guests finger foods to enjoy with their cups of tea. Here are some suggestions to carry on the theme. Set these up on a separate table as Luxurious Extras.
Jams
For freshly baked Scones. Try Rosehip, Rose Petal, Strawberry, Lilac, Lavender, Violet or even Lemon Curd or Lemon Butter.
Creams
Clotted Cream, Whipped, Flavoured with Vanilla or even Chocolate.
Butter
Little pats of Butter in gorgeous shapes, Butter Curls, Whipped or even Flavoured Butters are ideal.
Sandwiches
Tiny sandwiches cut into hearts, circles, anything but boring squares or triangles - use cookie cutters. Fill with the traditional Cucumber slices, Cold Meats, Savoury Spreads and baby Salad Ingredients.
Mini Treats
Make miniature everything. Little servings of delicious treats always look that extra special. Bake any of the following in mini size - muffins, cupcakes,lamingtons with pastel icing, pikelets, petit fours, biscuits, scones, caramel or custard tarts.
Now all you have to do is show your guests a few of your new recipes for a delicious cup of tea, keep the freshly boiled water topped up and the rest will all fall into place. Remember, half the fun of this Tea Party Bar idea is that your guests can help themselves. So sit back, relax and have a fun time drinking tea with your friends.
Invite your Guests
The whole idea of this Tea Party Bar is for guests to help themselves. Invite them to make their own favourite brews and to explore new tea taste sensations. Of course you will be able to offer them your own delicious suggestions. You are really only limited by your imagination. Use your favourite Teacups and Plates.
This Tea Party Bar is a simply beautiful idea for a Baby or Bridal Shower Tea or Kitchen Tea and would make the perfect ending to any Dinner Party.
What to set out on your Tea Party Bar
On a gorgeously decorated table set out any or all of the following:
Assorted Teas
High quality Loose Leaf Teas - Black, Green, Oolong and Flavoured. An assortment of top quality Teabags.
Sugars
Various Sugars or sweeteners including Sugar Cubes, Demerara Sugar, Rock Sugar, White Sugar or even Sugar Swizzle Sticks. Other sweeteners can include Honey, Maple Syrup, Sugar Syrup and Molasses.
Milks
Adding Milk can be as simple as a dash to whiten or why not offer the following to take the tea experience to a whole new level - Sweetened Condensed Milk, Evaporated Milk, Coconut Milk, Whipped Cream or Pouring Cream.
Garnishes
Offer thinly sliced Lemons, Oranges or Limes. Wedges can also be used. Sliced or fanned Strawberries are sweet.
Spices
Use Cinnamon Sticks to add flavour or as actual stirrers for the teas. Fresh Mint Leaves, Cardomom Pods, Cloves, fresh or crystallized Delicious Treats for Afternoon Tea Parties. Ginger slices or whole Star Anise. Also offer ground Cinnamon and Nutmeg.
Luxury Items
To have an indulgent time, have small pieces of Chocolate, Caramels, After-Dinner Mints and even fresh Rose Petals. (These are all for putting into your tea)
Spirits or Liqueurs
A selection of your favourite Spirits or Liqueurs. Present them in crystal or cut-glass Decanters. Delicious examples are Drambuie, Rum, Scotch, Creme de Menthe.
The Teawares
You will need tea cups, saucers and teaspoons. Use your favourite China and don't worry if they're not matching. Sometimes the prettiest effect can be made by using gorgeous Teacup sets found in second hand shops. We love mixing florals and pastels.
Tea Infusers
Provide individual Tea Balls or Infusers so that your guests can make their tea in their own Teacups.
Freshly Boiled Water
This is the other essential ingredient to a great cup. You could set up Urns with the freshly boiled water, but another idea that I like is to provide it in pretty Teapots set up along the table.
The Finishing Touches
This Tea Party Bar idea is open to your own interpretation. It could be a lavish, Formal affair or a more intimate and Casual gathering of friends. Incorporate your favourite things into the Tea Experience.
Use your favourite Linen and Tea Linens, maybe even offer Cloth Napkins. Use Teawares and Tableware & Servingware that define you. Add vases of fresh flowers (I love tea and roses) to your tables or even single stems in interesting glasses. Create a night time Tea Party and add candles or tealights for an added ambiance.
Tea Party Food Ideas
You will probably be offering your guests finger foods to enjoy with their cups of tea. Here are some suggestions to carry on the theme. Set these up on a separate table as Luxurious Extras.
Jams
For freshly baked Scones. Try Rosehip, Rose Petal, Strawberry, Lilac, Lavender, Violet or even Lemon Curd or Lemon Butter.
Creams
Clotted Cream, Whipped, Flavoured with Vanilla or even Chocolate.
Butter
Little pats of Butter in gorgeous shapes, Butter Curls, Whipped or even Flavoured Butters are ideal.
Sandwiches
Tiny sandwiches cut into hearts, circles, anything but boring squares or triangles - use cookie cutters. Fill with the traditional Cucumber slices, Cold Meats, Savoury Spreads and baby Salad Ingredients.
Mini Treats
Make miniature everything. Little servings of delicious treats always look that extra special. Bake any of the following in mini size - muffins, cupcakes,lamingtons with pastel icing, pikelets, petit fours, biscuits, scones, caramel or custard tarts.
Now all you have to do is show your guests a few of your new recipes for a delicious cup of tea, keep the freshly boiled water topped up and the rest will all fall into place. Remember, half the fun of this Tea Party Bar idea is that your guests can help themselves. So sit back, relax and have a fun time drinking tea with your friends.
Friday, September 5, 2014
Liqueur Tea Recipes
Indulge your tastebuds with Tea to which your favourite Liqueur or Spirit has been added. Liqueur Teas are really nice to serve to your friends as a decidely different After-Dinner Tea drink.
Add the Liqueur to your Teacup or tall heatproof Glass, first. Then add your freshly brewed Tea.
Liqueur teas are a delicious alternative to the usual 'nightcap'. Favourite additions include Grand Marnier for a mellow orange taste, various Flavoured Schnapps including Butterscotch and Peppermint and of course Creme de Menthe. Almost any Spirit or Liqueur can be added to your Teas.
After-Dinner Mint Tea
To liven up your palate after dinner, why not serve an After-Dinner Mint Tea. Simply add Creme de Menthe or Peppermint Schnapps to your cup. Top with Black Tea - delicious. Use Sugar Syrup, Honey or Milk to taste.
Mmm... Chocolate & Tea
Add a few pieces of good quality Chocolate to your Teapot when brewing your Tea. Use this Chocolate Tea to make a Choc Mint Tea or even serve it just as it is. Want more decadence with your Chocolate Tea? Serve it in a tall Glass with Kahlua and top with swirls of whipped Cream and Chocolate curls - who says Tea is boring.
A Hot Shot
Pour a shot of your favourite Liqueur into a Liqueur glass. Add a dash of hot Black Tea. This will add that extra zing and slightly warm it up.
Green or Black Tea Liqueur
This recipe will make a strong Tea Liqueur that is nice to sip on those cold nights, preferably in front of a crackling fire with a special friend.
ingredients
5 heaped Tblspns of Green or Black Tea Leaves
1 Cup of freshly boiled Water
1/2 Cup Sugar Syrup
1 Cup of good quality Vodka
method
Place the Tea Leaves in a teapot and pour over the boiling water. Allow to steep for 5 mins. Strain the Tea and allow the resulting Tea Essence to cool. Add the Sugar Syrup and Vodka. Pour into a sterilised bottle and store in a cool dark place for 2 weeks. It is then ready to drink.
Tea Nightcap
This recipe will serve two
ingredients
2 tspns Green Tea leaves
2 tspns Sugar Syrup
1 Cup boiling Water
60ml Brandy
1 Cup warm Milk
method
Place Tea Leaves in your teapot along with the Sugar Syrup. Pour over the boiling Water and steep for 10 mins.
Serve the Tea by straining it into Teacups to which 30ml of Brandy has already been added. Top up with warm Milk.
~Sweet Dreams~
Add the Liqueur to your Teacup or tall heatproof Glass, first. Then add your freshly brewed Tea.
Liqueur teas are a delicious alternative to the usual 'nightcap'. Favourite additions include Grand Marnier for a mellow orange taste, various Flavoured Schnapps including Butterscotch and Peppermint and of course Creme de Menthe. Almost any Spirit or Liqueur can be added to your Teas.
After-Dinner Mint Tea
To liven up your palate after dinner, why not serve an After-Dinner Mint Tea. Simply add Creme de Menthe or Peppermint Schnapps to your cup. Top with Black Tea - delicious. Use Sugar Syrup, Honey or Milk to taste.
Mmm... Chocolate & Tea
Add a few pieces of good quality Chocolate to your Teapot when brewing your Tea. Use this Chocolate Tea to make a Choc Mint Tea or even serve it just as it is. Want more decadence with your Chocolate Tea? Serve it in a tall Glass with Kahlua and top with swirls of whipped Cream and Chocolate curls - who says Tea is boring.
A Hot Shot
Pour a shot of your favourite Liqueur into a Liqueur glass. Add a dash of hot Black Tea. This will add that extra zing and slightly warm it up.
Green or Black Tea Liqueur
This recipe will make a strong Tea Liqueur that is nice to sip on those cold nights, preferably in front of a crackling fire with a special friend.
ingredients
5 heaped Tblspns of Green or Black Tea Leaves
1 Cup of freshly boiled Water
1/2 Cup Sugar Syrup
1 Cup of good quality Vodka
method
Place the Tea Leaves in a teapot and pour over the boiling water. Allow to steep for 5 mins. Strain the Tea and allow the resulting Tea Essence to cool. Add the Sugar Syrup and Vodka. Pour into a sterilised bottle and store in a cool dark place for 2 weeks. It is then ready to drink.
Tea Nightcap
This recipe will serve two
ingredients
2 tspns Green Tea leaves
2 tspns Sugar Syrup
1 Cup boiling Water
60ml Brandy
1 Cup warm Milk
method
Place Tea Leaves in your teapot along with the Sugar Syrup. Pour over the boiling Water and steep for 10 mins.
Serve the Tea by straining it into Teacups to which 30ml of Brandy has already been added. Top up with warm Milk.
~Sweet Dreams~
Friday, August 15, 2014
Cooking with Tea & Tea Leaves
Just as there many different types of teas, there are also many different uses for tea, especially in your cooking and recipes.
Tea is not just for drinking from a tea cup. Think of tea as a herb and use it everyday instead of other more traditional herbs. Add it to your Ice-Cream, marinade chicken or even use it dry-roasted.
Make your own Green Tea Icecream
For a delightful dessert idea, why not sprinkle some powdered Matcha Green Tea over vanilla ice-cream, or soften your vanilla ice-cream and fold the Green Tea through it.
How to make a Dry-Roasted Green Tea Crumble
Dry roast Green Tea in a hot, dry pan, until it becomes slightly crisp. Cool and store in an airtight container. The uses for these delicious tea crumbs are limited only by your imagination.
Add to butter for Green Tea Butter
Use Green Tea Butter to make a delicious and different Herb Bread. Sprinkle over baked vegetables as a garnish. Top pasta dishes with a sprinkling before serving. Scatter over your favourite green salad.
Tea used as a Garnish or that special 'Secret Ingredient'
Using dry-roasted Green Tea in your special hot and cold dishes and keep your guests guessing as to what that delicious ingredient is. This dry-roasted Green Tea is delicious sprinkled over your baked vegetables just prior to serving.
Tea used in Steaming, Marinades and Rice
Add Tea Leaves to the water prior to steaming fish or vegetables to impart a delicate flavour.
Make a pot of Black Tea, allow to cool and marinade your meat prior to cooking. Wonderful for chicken.
Add a pinch of chopped Green Tea Leaves to your water prior to boiling pasta, rice or noodles.
The Japanese have always used Green Tea...
Traditionally, Japanese have always enjoyed Green Tea flavoured ice-cream. The Japanese also add Green Tea Leaves to many dishes including noodles, rice, sauces, tempura batters, sweets, cakes and pastries.
Delicious Scones
Use cold tea to soak all your dried fruits in prior to baking them in scones, biscuits, cakes and puddings. Not only does this plump up the dried fruits, but also imparts a delicious flavour.
Flavour for Fruit Salads
Make a pot of fresh Jasmine Green Tea or Black Rose Tea. When making fresh fruit salads, add a little of the cold tea to the syrup. This delicious idea will give you double the dose of health benefits - both from the fruits and the tea
Tea is not just for drinking from a tea cup. Think of tea as a herb and use it everyday instead of other more traditional herbs. Add it to your Ice-Cream, marinade chicken or even use it dry-roasted.
Make your own Green Tea Icecream
For a delightful dessert idea, why not sprinkle some powdered Matcha Green Tea over vanilla ice-cream, or soften your vanilla ice-cream and fold the Green Tea through it.
How to make a Dry-Roasted Green Tea Crumble
Dry roast Green Tea in a hot, dry pan, until it becomes slightly crisp. Cool and store in an airtight container. The uses for these delicious tea crumbs are limited only by your imagination.
Add to butter for Green Tea Butter
Use Green Tea Butter to make a delicious and different Herb Bread. Sprinkle over baked vegetables as a garnish. Top pasta dishes with a sprinkling before serving. Scatter over your favourite green salad.
Tea used as a Garnish or that special 'Secret Ingredient'
Using dry-roasted Green Tea in your special hot and cold dishes and keep your guests guessing as to what that delicious ingredient is. This dry-roasted Green Tea is delicious sprinkled over your baked vegetables just prior to serving.
Tea used in Steaming, Marinades and Rice
Add Tea Leaves to the water prior to steaming fish or vegetables to impart a delicate flavour.
Make a pot of Black Tea, allow to cool and marinade your meat prior to cooking. Wonderful for chicken.
Add a pinch of chopped Green Tea Leaves to your water prior to boiling pasta, rice or noodles.
The Japanese have always used Green Tea...
Traditionally, Japanese have always enjoyed Green Tea flavoured ice-cream. The Japanese also add Green Tea Leaves to many dishes including noodles, rice, sauces, tempura batters, sweets, cakes and pastries.
Delicious Scones
Use cold tea to soak all your dried fruits in prior to baking them in scones, biscuits, cakes and puddings. Not only does this plump up the dried fruits, but also imparts a delicious flavour.
Flavour for Fruit Salads
Make a pot of fresh Jasmine Green Tea or Black Rose Tea. When making fresh fruit salads, add a little of the cold tea to the syrup. This delicious idea will give you double the dose of health benefits - both from the fruits and the tea
Sunday, July 27, 2014
Chai Tea Recipe
Chai Tea is traditionally an Indian method of making tea. The tea is usually brewed in a pot and made with milk, water and a selection of wonderful additions like spices.
There are various ways to make your own Chai Tea by adding spices and other ingredients. Ready blended Chai Tea can also be purchased from tea suppliers.
Chai Tea Latte
Made with milk, Chai Tea could best be described as like having a wonderful Tea Latte. Serve your hot Chai Tea in a tall glass for a classic touch. Make your own Chai Tea Recipe. Try using all milk, evaporated milk or even condensed milk when making your Chai Tea, for a full and creamy tea drink sensation.
How to make a cup of Chai Tea
Ingredients
Per Person
1 - 2 heaped teaspoons of Chai Tea Leaves
1/2 Cup of Milk
1/2 Cup of Water
Method
Add all of the above ingredients to a saucepan and place on the heat.
Bring to just-about-to-boil, immediately take off the heat, fit the saucepan lid, and steep for 2-4 minutes.
Strain into your tea cup or tea glass. Add sugar as desired.
This Chai Tea is a great warming and comforting tea.
There are various ways to make your own Chai Tea by adding spices and other ingredients. Ready blended Chai Tea can also be purchased from tea suppliers.
Chai Tea Latte
Made with milk, Chai Tea could best be described as like having a wonderful Tea Latte. Serve your hot Chai Tea in a tall glass for a classic touch. Make your own Chai Tea Recipe. Try using all milk, evaporated milk or even condensed milk when making your Chai Tea, for a full and creamy tea drink sensation.
How to make a cup of Chai Tea
Ingredients
Per Person
1 - 2 heaped teaspoons of Chai Tea Leaves
1/2 Cup of Milk
1/2 Cup of Water
Method
Add all of the above ingredients to a saucepan and place on the heat.
Bring to just-about-to-boil, immediately take off the heat, fit the saucepan lid, and steep for 2-4 minutes.
Strain into your tea cup or tea glass. Add sugar as desired.
This Chai Tea is a great warming and comforting tea.
Monday, July 14, 2014
Rose Petal Tea
Tea and Roses always seem to conjure up the romantic images of afternoon garden tea parties and delicate Spring days. Add some romance to your next tea party with the beautiful colours and fragrances of rose petals and fresh roses in bloom.
Rose Tea with Rose Petals
The delicate rose fragrance of this tea make it a delight for all your senses and a pleasure to drink. This tea is perfect for serving at special occasions like afternoon teas, baby shower teas, kitchen teas, bridal shower teas, or even at a garden wedding. Match the colour of the rose petals to the theme colours of your special occasion. Pure romance in a tea cup.
Blend your own Rose Petal Tea Mix
Add 1 Cup of Black Tea Leaves to 1/4 Cup of dried Rose Petals. Combine and store in an airtight tea caddy.
To Make the Tea
per cup: Add 1 heaped teaspoon of the Rose Petal Tea Mix to 1 Cup of freshly boiled water. Steep for 5 minutes. Strain and enjoy.
Rose Petal Tea Punch
This recipe is a delightful version of traditional punch. It is a gorgeous idea for many special events, including tea parties, engagements, garden weddings and shower teas. Of course you can replace the alcohol with Ginger Ale or extra Lemonade.
Method
In a large jug mix together 500ml cold Ceylon Tea, 150ml Brandy and 200g of Caster Sugar. Refrigerate.
To Serve the Rose Petal Tea Punch;
Pour the cold tea mix into a large punch bowl and add 1 litre of Lemonade and 1 bottle of chilled Dry White Wine. Add Ice Cubes, thinly sliced Strawberries and float fresh Rose Petals. Add Rose Petal Ice Cubes for that extra touch of romance.
Sugared Rose Petals
Use these beautiful Sugared Rose Petals for decorating Cakes, Cupcakes and other Afternoon Teatime delicacies.
You will need
Rose Petals
Egg White
Caster Sugar
Method
Simply lightly whisk the Egg White.
Dip each Rose Petal into the Egg White.
Remove and then dip into the Caster Sugar, ensuring both sides are fairly evenly coated.
Air dry the Rose Petals on a cake rack until dry. This will take a number of hours. They will store well in a dry, airtight container.
NB When using Rose Petals ensure the Rose Petals that you use for your rose tea recipes are pesticide-free.
Rose Tea with Rose Petals
The delicate rose fragrance of this tea make it a delight for all your senses and a pleasure to drink. This tea is perfect for serving at special occasions like afternoon teas, baby shower teas, kitchen teas, bridal shower teas, or even at a garden wedding. Match the colour of the rose petals to the theme colours of your special occasion. Pure romance in a tea cup.
Blend your own Rose Petal Tea Mix
Add 1 Cup of Black Tea Leaves to 1/4 Cup of dried Rose Petals. Combine and store in an airtight tea caddy.
To Make the Tea
per cup: Add 1 heaped teaspoon of the Rose Petal Tea Mix to 1 Cup of freshly boiled water. Steep for 5 minutes. Strain and enjoy.
Rose Petal Tea Punch
This recipe is a delightful version of traditional punch. It is a gorgeous idea for many special events, including tea parties, engagements, garden weddings and shower teas. Of course you can replace the alcohol with Ginger Ale or extra Lemonade.
Method
In a large jug mix together 500ml cold Ceylon Tea, 150ml Brandy and 200g of Caster Sugar. Refrigerate.
To Serve the Rose Petal Tea Punch;
Pour the cold tea mix into a large punch bowl and add 1 litre of Lemonade and 1 bottle of chilled Dry White Wine. Add Ice Cubes, thinly sliced Strawberries and float fresh Rose Petals. Add Rose Petal Ice Cubes for that extra touch of romance.
Sugared Rose Petals
Use these beautiful Sugared Rose Petals for decorating Cakes, Cupcakes and other Afternoon Teatime delicacies.
You will need
Rose Petals
Egg White
Caster Sugar
Method
Simply lightly whisk the Egg White.
Dip each Rose Petal into the Egg White.
Remove and then dip into the Caster Sugar, ensuring both sides are fairly evenly coated.
Air dry the Rose Petals on a cake rack until dry. This will take a number of hours. They will store well in a dry, airtight container.
NB When using Rose Petals ensure the Rose Petals that you use for your rose tea recipes are pesticide-free.
Thursday, June 12, 2014
Tea Trivia part 2
Forgot to clean your teeth? Tea contains flouride. It has been suggested that 1.5 cups of Black Tea or 1 cup of Green Tea, consumed daily, contains enough flouride to reduce tooth decay.
The Life of Tea
Black Teas, if properly stored, may retain their flavour for up to 2 years from the time it was picked. Green Teas are unfermented and are best consumed within 6 months.
Can you Believe this...
It was the year 1744 in Scotland. There was a proposal to lock up tea drinkers in jail. People in various parishes and towns started to think that tea caused certain illnesses and wanted to seperate those that drank tea from everyone else.
As an aside for this story- The people of England, at this exact same time, were embracing tea as a national drink for everyone.
Iced Tea in a Can
Canned Ice Tea was introduced to the USA in the 1990's. Iced Tea is the no. 1 selling beverage in the USA today. Its' popularity is steadily rising worldwide.
Iced Tea began at the Louisiana Purchase Exposition in St Loius, USA in 1904. Richard Blechynden, a Britain, working in Calcutta, held a booth at this Expo to show Americans the 'proper' way to make tea. The weather at this time in St Loius was hot and humid and each day visitors would by-pass his stand in favour of those vendors selling cool refreshments.
Finally, in desperation, Richard filled tall glasses to the brim with ice and then added his hot tea. Iced Tea was a big hit then and there. His customers found it to be a cool and refreshing drink. Iced Tea became one of the most popular drinks at the Expo.
How much Tea can a Tea Plucker pluck?
Tea bushes are plucked every week or fortnight during the growing season. The top two freshly grown young leaves and buds, otherwise known as tips, make the best tea. (and the most expensive) A 'tea-plucker' can pluck 35kg of leaves per day which equates to 3,500 cups of tea. N.B. 'Tea-Plucker' is a real term given to people employed to hand pick or pluck the leaves from the tea bushes.
The Tea Rose
The term Tea Rose was originally the name for a rose whose perfume closely resembled that of the aroma of tea.
Tea in an Instant
Instant Tea mix (a water soluble tea) was first introduced in 1956 by Nestle Company & Standards Brands.
Tea Leaf Reading
Tea leaf Reading is also known as Tasseography. By studying the various 'symbols' or patterns left in your tea cup by the tea leaves, your fortune may be forecast. Tea Leaf Reading is actually illegal to practice in many states of Australia.
Tea Trivia part 1 >
The Life of Tea
Black Teas, if properly stored, may retain their flavour for up to 2 years from the time it was picked. Green Teas are unfermented and are best consumed within 6 months.
Can you Believe this...
It was the year 1744 in Scotland. There was a proposal to lock up tea drinkers in jail. People in various parishes and towns started to think that tea caused certain illnesses and wanted to seperate those that drank tea from everyone else.
As an aside for this story- The people of England, at this exact same time, were embracing tea as a national drink for everyone.
Iced Tea in a Can
Canned Ice Tea was introduced to the USA in the 1990's. Iced Tea is the no. 1 selling beverage in the USA today. Its' popularity is steadily rising worldwide.
Iced Tea began at the Louisiana Purchase Exposition in St Loius, USA in 1904. Richard Blechynden, a Britain, working in Calcutta, held a booth at this Expo to show Americans the 'proper' way to make tea. The weather at this time in St Loius was hot and humid and each day visitors would by-pass his stand in favour of those vendors selling cool refreshments.
Finally, in desperation, Richard filled tall glasses to the brim with ice and then added his hot tea. Iced Tea was a big hit then and there. His customers found it to be a cool and refreshing drink. Iced Tea became one of the most popular drinks at the Expo.
How much Tea can a Tea Plucker pluck?
Tea bushes are plucked every week or fortnight during the growing season. The top two freshly grown young leaves and buds, otherwise known as tips, make the best tea. (and the most expensive) A 'tea-plucker' can pluck 35kg of leaves per day which equates to 3,500 cups of tea. N.B. 'Tea-Plucker' is a real term given to people employed to hand pick or pluck the leaves from the tea bushes.
The Tea Rose
The term Tea Rose was originally the name for a rose whose perfume closely resembled that of the aroma of tea.
Tea in an Instant
Instant Tea mix (a water soluble tea) was first introduced in 1956 by Nestle Company & Standards Brands.
Tea Leaf Reading
Tea leaf Reading is also known as Tasseography. By studying the various 'symbols' or patterns left in your tea cup by the tea leaves, your fortune may be forecast. Tea Leaf Reading is actually illegal to practice in many states of Australia.
Tea Trivia part 1 >
Sunday, June 1, 2014
Tea Trivia
Everything you wanted to know about tea but were afraid to ask. I've put together some of the least known inspiring tea trivia.
Where did the saying 'Tea for Two' come from?
In the late 1800's two gentleman, named Lyons and Gluckstein were contracted to sell tea to the visitors of the Newcastle Exhibition.
They only charged two-pence for a pot which was far cheaper than the usual three-pence for a cup. Thus, the saying 'Tea for Two' came into being - meaning tea for two-pence.
The History of the Teabag
The teabag was unintentionally invented by Thomas Sullivan, a New York City tea merchant in 1908.
When sending out his various tea leaf samples to prospective retailers he sewed them in tiny individual silk bags instead of using the usual tins.
When these retailers received his tea samples they poured their boiling water straight over the bags rather than cutting them open and emptying the tea leaves into a teapot.
The ease and convenience of these tiny tea packages was quickly recognised and Thomas Sullivan was inundated with orders for what we now know as the teabag.
Teas are blended after normal manufacturing processes. The best tea is unblended and will come from single tea estates.
They started out as....
Tetley started life as a tea-packing house. Originally, two Tetley brothers sold salt and tea on horseback throughout the villages of Yorkshire.
In 1907 Thomas Twining, a weaver, opened Tom's Coffee House and used a variety of different teas to attract the aristocrats to his coffee shop. In 1717 Tom's Coffee House is converted to the first English tea shop named The Golden Lyon. Thomas Twining boldly invites women to shop at his Tea Shop. Coffee Houses of the time were frequented by men only.
Cadburys & Harrods of London were originally tea blenders
Tea Cups originally had no handles
It wasn't until Afternoon Tea and High Tea became popular with the aristocracy that handles were actually added to tea cups.
The added handles prevented ladies from burning their fingers when 'taking tea'.
Tea Trivia part 2 >
Where did the saying 'Tea for Two' come from?
In the late 1800's two gentleman, named Lyons and Gluckstein were contracted to sell tea to the visitors of the Newcastle Exhibition.
They only charged two-pence for a pot which was far cheaper than the usual three-pence for a cup. Thus, the saying 'Tea for Two' came into being - meaning tea for two-pence.
The History of the Teabag
The teabag was unintentionally invented by Thomas Sullivan, a New York City tea merchant in 1908.
When sending out his various tea leaf samples to prospective retailers he sewed them in tiny individual silk bags instead of using the usual tins.
When these retailers received his tea samples they poured their boiling water straight over the bags rather than cutting them open and emptying the tea leaves into a teapot.
The ease and convenience of these tiny tea packages was quickly recognised and Thomas Sullivan was inundated with orders for what we now know as the teabag.
Teas are blended after normal manufacturing processes. The best tea is unblended and will come from single tea estates.
They started out as....
Tetley started life as a tea-packing house. Originally, two Tetley brothers sold salt and tea on horseback throughout the villages of Yorkshire.
In 1907 Thomas Twining, a weaver, opened Tom's Coffee House and used a variety of different teas to attract the aristocrats to his coffee shop. In 1717 Tom's Coffee House is converted to the first English tea shop named The Golden Lyon. Thomas Twining boldly invites women to shop at his Tea Shop. Coffee Houses of the time were frequented by men only.
Cadburys & Harrods of London were originally tea blenders
Tea Cups originally had no handles
It wasn't until Afternoon Tea and High Tea became popular with the aristocracy that handles were actually added to tea cups.
The added handles prevented ladies from burning their fingers when 'taking tea'.
Tea Trivia part 2 >
Thursday, April 24, 2014
The Caffeine in Tea
Caffeine is one of the two main chemical compounds found in tea. The other main chemical compounds are tannins. Caffeine stimulates our central nervous system and large muscle groups. Did you know that caffeine dilates your blood vessels? In hot climates, it is this dilation of your blood vessels that gives your body a cooling effect.
The caffeine in tea has been found to actually aid your brain functionality.
Caffeine increases your metabolism, increases your heart rate and in large quantities can be extremely toxic for you. Side effects can include sleeplessness, irritability (go without your morning cup of tea or coffee to experience this) nervousness and has also found to cause mental confusion. Caffeine can also aid in speeding up the movement of wastes found in your body.
The caffeine in a cup of tea can vary greatly. There is minimal difference, chemically, between the caffeine found in tea and the caffeine you consume in a cup of coffee. In stark contrast though, the caffeine found in tea doesn't have the same negative effect on your heart and circulatory system as the caffeine in coffee does.
Steep your tea for approx. 3 minutes - for a stimulating effect
Steep your tea for approx. 5 minutes - for a more calming effect
The caffeine in tea has been found to actually aid your brain functionality and to promote the blood flow to it. By acting on the central nervous system, the caffeine found in a cup of tea targets directly the brain areas that control our thoughts and feelings. If you have a lot of concentration, thought processes and mental work to do we suggest you grab yourself that nice big cup of tea.
Below is a general guide to the amounts of caffeine found in a 5oz/150ml cup of tea or coffee. The cups we use today are generally larger than the measurement of 5oz/150ml, which used to be a standard.
In a 5oz/150ml cup of Tea --------------------- Caffeine present
Black Tea - leaf or teabag, brewed 1 minute........9-33mg
Black Tea - leaf, brewed 3 minutes.....................50-46mg
Black Tea - teabag, brewed 5 minutes................46-108mg
Oolong Tea - leaf, brewed 5 minutes...................12-55mg
Green Tea - leaf, brewed 3 minutes.....................8-16mg
Instant Tea 8oz..................................................12-28mg
Iced Tea 120z can..............................................22-36mg
Decaffeinated Tea..............................................4mg
Herbal Tea.........................................................none
In a a 5oz/150ml cup of Coffee ----------------- Caffeine present
Drip Coffee.........................................................110-150mg
Percolated Coffee...............................................64-124mg
Instant Coffee....................................................40-108mg
Decaffeinated Coffee.........................................less than 5mg
The amount of caffeine found in a cup of tea can vary according to what type of tea it is, where the tea was grown, its' manufactured processes and the brewing times and methods used. Due to fermentation processes, Black and Oolong Teas contain more caffeine than Green Teas. Similiar sorts of variations occur when discussing the amount of caffeine that is found in a cup of coffee or in an amount of coffee beans.
In general, you would have to drink 2 or 3 cups of cups of tea per day to equal the amount of caffeine found in a single cup of coffee because you need less tea leaves than coffee beans per cup. The smaller the tea leaf, the quicker the caffeine infuses from the tea leaves into your water.
How to Decaffeinate your Tea
To reduce the amount of caffeine in your cup of tea the simplest way is to reduce the length of time that you steep the tea leaves in the water.
To further reduce the caffeine, try brewing your tea in your teapot for the minimal amount of time and then removing the tea leaves immediately from your teapot or strain your tea immediately into another pre-heated teapot. This will in effect halt the further infusion of caffeine into your tea.
The caffeine in tea has been found to actually aid your brain functionality.
Caffeine increases your metabolism, increases your heart rate and in large quantities can be extremely toxic for you. Side effects can include sleeplessness, irritability (go without your morning cup of tea or coffee to experience this) nervousness and has also found to cause mental confusion. Caffeine can also aid in speeding up the movement of wastes found in your body.
The caffeine in a cup of tea can vary greatly. There is minimal difference, chemically, between the caffeine found in tea and the caffeine you consume in a cup of coffee. In stark contrast though, the caffeine found in tea doesn't have the same negative effect on your heart and circulatory system as the caffeine in coffee does.
Steep your tea for approx. 3 minutes - for a stimulating effect
Steep your tea for approx. 5 minutes - for a more calming effect
The caffeine in tea has been found to actually aid your brain functionality and to promote the blood flow to it. By acting on the central nervous system, the caffeine found in a cup of tea targets directly the brain areas that control our thoughts and feelings. If you have a lot of concentration, thought processes and mental work to do we suggest you grab yourself that nice big cup of tea.
Below is a general guide to the amounts of caffeine found in a 5oz/150ml cup of tea or coffee. The cups we use today are generally larger than the measurement of 5oz/150ml, which used to be a standard.
In a 5oz/150ml cup of Tea --------------------- Caffeine present
Black Tea - leaf or teabag, brewed 1 minute........9-33mg
Black Tea - leaf, brewed 3 minutes.....................50-46mg
Black Tea - teabag, brewed 5 minutes................46-108mg
Oolong Tea - leaf, brewed 5 minutes...................12-55mg
Green Tea - leaf, brewed 3 minutes.....................8-16mg
Instant Tea 8oz..................................................12-28mg
Iced Tea 120z can..............................................22-36mg
Decaffeinated Tea..............................................4mg
Herbal Tea.........................................................none
In a a 5oz/150ml cup of Coffee ----------------- Caffeine present
Drip Coffee.........................................................110-150mg
Percolated Coffee...............................................64-124mg
Instant Coffee....................................................40-108mg
Decaffeinated Coffee.........................................less than 5mg
The amount of caffeine found in a cup of tea can vary according to what type of tea it is, where the tea was grown, its' manufactured processes and the brewing times and methods used. Due to fermentation processes, Black and Oolong Teas contain more caffeine than Green Teas. Similiar sorts of variations occur when discussing the amount of caffeine that is found in a cup of coffee or in an amount of coffee beans.
In general, you would have to drink 2 or 3 cups of cups of tea per day to equal the amount of caffeine found in a single cup of coffee because you need less tea leaves than coffee beans per cup. The smaller the tea leaf, the quicker the caffeine infuses from the tea leaves into your water.
How to Decaffeinate your Tea
To reduce the amount of caffeine in your cup of tea the simplest way is to reduce the length of time that you steep the tea leaves in the water.
To further reduce the caffeine, try brewing your tea in your teapot for the minimal amount of time and then removing the tea leaves immediately from your teapot or strain your tea immediately into another pre-heated teapot. This will in effect halt the further infusion of caffeine into your tea.
Saturday, April 12, 2014
The History of High Tea
Contrary to common belief, High Tea was a necessity for the poor working class of Britain. Today, when we think of High Tea, usually it is a grand affair, with formal settings, tea accessories and fine equipage. Read about all the different types of teatimes and how they began.
The poor, working class could only afford 1 meal per day.
The poor, working class of England could only afford 1 good solid meal a day. As this meal was usually lunch, when the tired, hard workers returned home in the evenings they were understandably hungry.
A pot of Tea at 6pm and a few little leftover scraps of whatever they could find was the beginnings of High Tea. These tiny, simple 'meals' were to just to tide them over until the next day. The leftovers that they ate were often put away from lunch time and brought home for later. Sausages, bread and cheese were the most common scraps.
High Tea was created by the poor, working class.
As England and its' citizens became more wealthy, with more people termed as 'middle class', High Tea became a much more substantial meal at 6pm. Cooked eggs, mashed potatoes and fish etc; were added to the original pot of tea. Today, dinner has replaced High Tea, with cups of tea still being drunk after the evening dinner meal.
How Afternoon Tea began
The Duchess of Bedford, Anna, created afternoon teatime. With English dinners typically at 7pm, she found herself feeling faint in the afternoons. Anna started sipping tea each afternoon to tide her over.
Anna had her servants bring her a few little bites of food to eat as she sipped her tea. Her Aristocratic girlfriends soon started dropping by at 'teatime' and they too were served 'tea and light snacks'. This quickly became a ritual that Anna and her friends indulged in every afternoon.
Lower classes heard about this wonderful afternoon tea that the Aristocracy were enjoying and the idea spread to all who enjoy tea. Afternoon Tea is soon a ritual enjoyed by everyone in Britain, regardless of class.
Morning Tea and Tea Breaks
The whole concept of having a break during the day to partake in tea began some 250 years ago. Seen by some as highly controversial, it all started with an employer serving tea during the morning to his employees that had started work as early as 5 or 6am. Many employers were against this break for tea as they considered that their employees would become lazier by indulging in this practice.
During World War 1 employers gave their workers cups of tea during the daytime and found to their disbelief, that in fact these cups of tea increased their employees productivity and general stamina. This tea consumption during working hours continued after the war as more businesses took up the initiative to introduce this tea break in their own workplaces.
Today, worldwide, it is quite common for employees to stop work for a tea or coffee break during the day and they are often taken for granted or required by Union rules in particular industries. In Australia we refer to these tea breaks, whilst at work, as morning tea or afternoon tea.
Teatime today
High Tea today can be as casual or as formal as you like. Associated mainly with the British, many European countries today still take tea in the late afternoon. Afternoon Tea can range from 'The Big Formal Affair' with lots of people, to a small intimate gathering of 2 or 3 good friends.
All sorts of delicious delicacies are served at various afternoon teas, ranging from scones, cakes, sandwiches, hot dishes, savouries and pastries. A selection of sweet and/or savoury treats, a fresh pot of tea, good friends and good conversation is all that is needed for a delightful afternoon tea.
High Society
It would seem that little has changed from the 18th Century to now. In London, in the 1800's, Society ladies would meet in the afternoons for gossip and tea. Teashops and Coffee shops became popular places for social meetings with friends.
Tea Etiquette
Did you know that at some Formal Afternoon Teas, a guest is chosen by the host to act as a 'tea-pourer'. This is considered an honour and their role is to serve the tea to fellow guests.
Low Tea
Low Tea was the original term given to the afternoon teas created by Anna, Duchess of Bedford. Low tea was served mid-afternoon to the Aristocrats.
Formal Tea
The Formal British Tea evolved from a Low Tea. Very Formal Teas today are often referred to as High Tea, in stark contrast to their humble beginnings.
The poor, working class could only afford 1 meal per day.
The poor, working class of England could only afford 1 good solid meal a day. As this meal was usually lunch, when the tired, hard workers returned home in the evenings they were understandably hungry.
A pot of Tea at 6pm and a few little leftover scraps of whatever they could find was the beginnings of High Tea. These tiny, simple 'meals' were to just to tide them over until the next day. The leftovers that they ate were often put away from lunch time and brought home for later. Sausages, bread and cheese were the most common scraps.
High Tea was created by the poor, working class.
As England and its' citizens became more wealthy, with more people termed as 'middle class', High Tea became a much more substantial meal at 6pm. Cooked eggs, mashed potatoes and fish etc; were added to the original pot of tea. Today, dinner has replaced High Tea, with cups of tea still being drunk after the evening dinner meal.
How Afternoon Tea began
The Duchess of Bedford, Anna, created afternoon teatime. With English dinners typically at 7pm, she found herself feeling faint in the afternoons. Anna started sipping tea each afternoon to tide her over.
Anna had her servants bring her a few little bites of food to eat as she sipped her tea. Her Aristocratic girlfriends soon started dropping by at 'teatime' and they too were served 'tea and light snacks'. This quickly became a ritual that Anna and her friends indulged in every afternoon.
Lower classes heard about this wonderful afternoon tea that the Aristocracy were enjoying and the idea spread to all who enjoy tea. Afternoon Tea is soon a ritual enjoyed by everyone in Britain, regardless of class.
Morning Tea and Tea Breaks
The whole concept of having a break during the day to partake in tea began some 250 years ago. Seen by some as highly controversial, it all started with an employer serving tea during the morning to his employees that had started work as early as 5 or 6am. Many employers were against this break for tea as they considered that their employees would become lazier by indulging in this practice.
During World War 1 employers gave their workers cups of tea during the daytime and found to their disbelief, that in fact these cups of tea increased their employees productivity and general stamina. This tea consumption during working hours continued after the war as more businesses took up the initiative to introduce this tea break in their own workplaces.
Today, worldwide, it is quite common for employees to stop work for a tea or coffee break during the day and they are often taken for granted or required by Union rules in particular industries. In Australia we refer to these tea breaks, whilst at work, as morning tea or afternoon tea.
Teatime today
High Tea today can be as casual or as formal as you like. Associated mainly with the British, many European countries today still take tea in the late afternoon. Afternoon Tea can range from 'The Big Formal Affair' with lots of people, to a small intimate gathering of 2 or 3 good friends.
All sorts of delicious delicacies are served at various afternoon teas, ranging from scones, cakes, sandwiches, hot dishes, savouries and pastries. A selection of sweet and/or savoury treats, a fresh pot of tea, good friends and good conversation is all that is needed for a delightful afternoon tea.
High Society
It would seem that little has changed from the 18th Century to now. In London, in the 1800's, Society ladies would meet in the afternoons for gossip and tea. Teashops and Coffee shops became popular places for social meetings with friends.
Tea Etiquette
Did you know that at some Formal Afternoon Teas, a guest is chosen by the host to act as a 'tea-pourer'. This is considered an honour and their role is to serve the tea to fellow guests.
Low Tea
Low Tea was the original term given to the afternoon teas created by Anna, Duchess of Bedford. Low tea was served mid-afternoon to the Aristocrats.
Formal Tea
The Formal British Tea evolved from a Low Tea. Very Formal Teas today are often referred to as High Tea, in stark contrast to their humble beginnings.
Monday, April 7, 2014
How to Make Iced Tea
Iced Teas are a fantastically refreshing drink for our long, hot summers and there a number of ways to make the perfect Iced Tea. In all of our Iced Tea Recipes you can use your favourite black, green or flavoured teas. Iced Tea can be made using both loose leaf tea and teabags.
You can make Iced Tea while you are sleeping .
Iced Teas are so easy to make, you can even make it overnight in the refrigerator. You can find out how to make easiest ever iced Tea below. This makes Iced Tea one of the coolest and easiest summer entertaining drinks around. Although any tea can be used for making Iced Tea, the best teas to use for Iced Tea are Ceylon and Keemun as they do not go cloudy when left to stand.
How to make Iced Tea using Loose Leaf Teas
Method 1
Make a pot of tea using Loose Leaf Tea, adding 1-2 teaspoons more than usual.
Leave to infuse to the required strength, strain into a jug and add Caster Sugar or Sugar Syrup to taste. Leave to cool or refrigerate.
To Serve
Fill tea glasses or tall glasses with Ice Cubes or Crushed Ice then top with the chilled tea. Garnish with whatever you fancy- slices or twists of lemon, orange, slices of kiwi fruit, fresh strawberries or sprigs of mint leaves.
Method 2 - Overnight
In a tall jug, add 2 teaspoons of Loose Leaf Tea per cup. Fill the jug with cold water and place in the refrigerator overnight. Sweeten as required.
To Serve
Add Ice cubes or crushed Ice to your tea glasses, strain the tea and pour over. Garnish as above.
How to make Iced Tea using Teabags
When making Iced Tea using Tea Bags, the tea doesn't go cloudy and it can be stored in the refrigerator for several days.
Method 1
Make a pot of tea using Tea Bags, adding an extra Tea Bag more than normal.
Leave to infuse to the required strength and then pour into a tall jug and leave to cool. Add Caster Sugar or Sugar Syrup to taste.
To serve
As above.
Method 2 - Overnight
In a tall jug, add 1 Tea Bag per cup. Fill the jug with cold water and place in the refrigerator overnight. Sweeten as required.
To Serve
As above.
A Simple Sugar Syrup Recipe
Sugar syrup is easily made and can be just the right sweetener for Iced Teas. You will probably be familiar with its' use in Cocktail Recipes.
In a saucepan add
1 Cup of Sugar and 1/2 Cup of Water. Heat to boiling, stirring to dissolve the Sugar. When all dissolved, cool slightly then pour into a sterilised jar. Store in the refrigerator up to 3 months.
Tea Ice Cubes
A great idea to accompany your Iced Teas or even to serve in Lemonade, Mineral or Soda Water for a deliciously different twist. Simply add your favourite freshly brewed and cooled Tea, or Iced Tea, to ice cube trays and freeze until ready to serve. You can even add extra sugar, lemon twists, lemon juice, fresh mint leaves, sliced strawberries or even rose petals.
Liqueur Iced Tea Frappe
You will need
Frozen Tea Ice Cubes (recipe above)
Your favourite Liqueur
method
Place Tea Ice Cubes into a blender and crush. Fill Frappe, Cocktail or Liqueur Glasses with the crushed Tea Ice. Top with your favourite Liqueur. Garnish and serve immediately.
You can make Iced Tea while you are sleeping .
Iced Teas are so easy to make, you can even make it overnight in the refrigerator. You can find out how to make easiest ever iced Tea below. This makes Iced Tea one of the coolest and easiest summer entertaining drinks around. Although any tea can be used for making Iced Tea, the best teas to use for Iced Tea are Ceylon and Keemun as they do not go cloudy when left to stand.
How to make Iced Tea using Loose Leaf Teas
Method 1
Make a pot of tea using Loose Leaf Tea, adding 1-2 teaspoons more than usual.
Leave to infuse to the required strength, strain into a jug and add Caster Sugar or Sugar Syrup to taste. Leave to cool or refrigerate.
To Serve
Fill tea glasses or tall glasses with Ice Cubes or Crushed Ice then top with the chilled tea. Garnish with whatever you fancy- slices or twists of lemon, orange, slices of kiwi fruit, fresh strawberries or sprigs of mint leaves.
Method 2 - Overnight
In a tall jug, add 2 teaspoons of Loose Leaf Tea per cup. Fill the jug with cold water and place in the refrigerator overnight. Sweeten as required.
To Serve
Add Ice cubes or crushed Ice to your tea glasses, strain the tea and pour over. Garnish as above.
How to make Iced Tea using Teabags
When making Iced Tea using Tea Bags, the tea doesn't go cloudy and it can be stored in the refrigerator for several days.
Method 1
Make a pot of tea using Tea Bags, adding an extra Tea Bag more than normal.
Leave to infuse to the required strength and then pour into a tall jug and leave to cool. Add Caster Sugar or Sugar Syrup to taste.
To serve
As above.
Method 2 - Overnight
In a tall jug, add 1 Tea Bag per cup. Fill the jug with cold water and place in the refrigerator overnight. Sweeten as required.
To Serve
As above.
A Simple Sugar Syrup Recipe
Sugar syrup is easily made and can be just the right sweetener for Iced Teas. You will probably be familiar with its' use in Cocktail Recipes.
In a saucepan add
1 Cup of Sugar and 1/2 Cup of Water. Heat to boiling, stirring to dissolve the Sugar. When all dissolved, cool slightly then pour into a sterilised jar. Store in the refrigerator up to 3 months.
Tea Ice Cubes
A great idea to accompany your Iced Teas or even to serve in Lemonade, Mineral or Soda Water for a deliciously different twist. Simply add your favourite freshly brewed and cooled Tea, or Iced Tea, to ice cube trays and freeze until ready to serve. You can even add extra sugar, lemon twists, lemon juice, fresh mint leaves, sliced strawberries or even rose petals.
Liqueur Iced Tea Frappe
You will need
Frozen Tea Ice Cubes (recipe above)
Your favourite Liqueur
method
Place Tea Ice Cubes into a blender and crush. Fill Frappe, Cocktail or Liqueur Glasses with the crushed Tea Ice. Top with your favourite Liqueur. Garnish and serve immediately.
Friday, April 4, 2014
Chocolate Tea Truffles Recipe
These gorgeous chocolate tea truffles are designed to please and delight your guests at your next tea party. They are also perfect for serving after dinner with your favourite cup of tea.
When indulging in these delicious truffles think of it as enjoying all the health benefits derived from tea and chocolate at the same time.
Ingredients
makes 40
3 Tblsps Black Tea Leaves
1/2 Cup Freshly Boiled Water
1 Tblsp Rum or Whisky
60g Unsalted Butter, softened
2 Fresh Egg Yolks
1 Cup Icing Sugar, sifted
375g Dark Cooking Chocolate, melted
any of the following toppings:
Cocoa Powder, Crushed Nuts, Chocolate Sprinkles.
Method
Place Tea Leaves in a pot and pour in the boiling water. Cover and infuse for 5 minutes. Strain. As the Tea Leaves will swell considerably in this small amount of water, gently press them to extract the tea essence.
Stir the Rum or Whisky into the tea essence.
In a bowl, beat the Butter and Egg Yolks together until light and creamy. Gradually add the Icing Sugar and continue beating until smooth.
Add the melted Chocolate and tea essence alternately to the butter mixture and beat until the mixture is well combined and smooth.
Cover and refrigerate approx 1 hour to firm up the truffle mixture.
Using slightly damp hands, take teaspoonfuls of the truffle mixture and roll into balls. Don't worry about getting them perfectly round at this stage.
Return the balls to the refrigerator, covered, for at least a couple of hours, to firm up.
When ready to serve, roll each ball in one of the toppings, rounding the balls as you go. These truffles will keep for 2 days stored in an airtight container in the refrigerator - if they last that long.
Ingredients
makes 40
3 Tblsps Black Tea Leaves
1/2 Cup Freshly Boiled Water
1 Tblsp Rum or Whisky
60g Unsalted Butter, softened
2 Fresh Egg Yolks
1 Cup Icing Sugar, sifted
375g Dark Cooking Chocolate, melted
any of the following toppings:
Cocoa Powder, Crushed Nuts, Chocolate Sprinkles.
Method
Place Tea Leaves in a pot and pour in the boiling water. Cover and infuse for 5 minutes. Strain. As the Tea Leaves will swell considerably in this small amount of water, gently press them to extract the tea essence.
Stir the Rum or Whisky into the tea essence.
In a bowl, beat the Butter and Egg Yolks together until light and creamy. Gradually add the Icing Sugar and continue beating until smooth.
Add the melted Chocolate and tea essence alternately to the butter mixture and beat until the mixture is well combined and smooth.
Cover and refrigerate approx 1 hour to firm up the truffle mixture.
Using slightly damp hands, take teaspoonfuls of the truffle mixture and roll into balls. Don't worry about getting them perfectly round at this stage.
Return the balls to the refrigerator, covered, for at least a couple of hours, to firm up.
When ready to serve, roll each ball in one of the toppings, rounding the balls as you go. These truffles will keep for 2 days stored in an airtight container in the refrigerator - if they last that long.
Tuesday, April 1, 2014
Cambric or Nursery Tea
Originating in France, Cambric Tea is a milky white tea that was named after the white Cambric Linen that was made in the city of Cambrai.
Cambric Tea is a comforting and nutritious tea.
This Cambric Tea is a nutritious, hot drink that doesn't contain the usual stimulating effects of tea. Cambric Tea is perfect for serving to children, to someone a 'little under the weather' and to the elderley.
The English version, also known as Nursery Tea, uses milk instead of cream.
Cambric Tea - French version
Ingredients
Sugar - approx 1 teaspoon per cup
Heavy Cream, warmed
Boiling Water
Hot Tea, strongly brewed
Method
Place sugar in a cup, fill the cup to 2/3 with boiling water.
Stir to dissolve the sugar.
Fill the last 1/3 of the cup with the cream.
Add a tablespoon or two of the strongly brewed tea to give a white, light tea.
Nursery Tea - English version
Traditionally English, Nursery Tea was given to children in their Nurseries mid-morning and mid-afternoon, for some much needed sustained energy and vitality.
When children sat down with their mothers at teatime this white tea was what their mothers gave them to drink.
Ingredients
per cup
1 Cup of Milk
1 teaspoon Hot Tea, strongly brewed
1 teaspoon Sugar
Method
Heat milk, add the sugar and stir to dissolve.
Add the strong tea and serve.
Vanilla Nursery Tea
Make Nursery Tea as per above. Stir in 1/2 teaspoon of vanilla Extract per cup of milk, whilst heating.
Cambric Tea is a comforting and nutritious tea.
This Cambric Tea is a nutritious, hot drink that doesn't contain the usual stimulating effects of tea. Cambric Tea is perfect for serving to children, to someone a 'little under the weather' and to the elderley.
The English version, also known as Nursery Tea, uses milk instead of cream.
Cambric Tea - French version
Ingredients
Sugar - approx 1 teaspoon per cup
Heavy Cream, warmed
Boiling Water
Hot Tea, strongly brewed
Method
Place sugar in a cup, fill the cup to 2/3 with boiling water.
Stir to dissolve the sugar.
Fill the last 1/3 of the cup with the cream.
Add a tablespoon or two of the strongly brewed tea to give a white, light tea.
Nursery Tea - English version
Traditionally English, Nursery Tea was given to children in their Nurseries mid-morning and mid-afternoon, for some much needed sustained energy and vitality.
When children sat down with their mothers at teatime this white tea was what their mothers gave them to drink.
Ingredients
per cup
1 Cup of Milk
1 teaspoon Hot Tea, strongly brewed
1 teaspoon Sugar
Method
Heat milk, add the sugar and stir to dissolve.
Add the strong tea and serve.
Vanilla Nursery Tea
Make Nursery Tea as per above. Stir in 1/2 teaspoon of vanilla Extract per cup of milk, whilst heating.
Sunday, March 30, 2014
The Health Benefits of Tea
Tea has been consumed as a beverage for over four thousand years and it is only recently that Western scientists have been seriously looking into the very real and very tangible health benefits of tea. Tea drinking, in the East, has for a long time, been for not only for pleasure but also for health and medicinal purposes
Tea speeds up the processes of learning and markedly improves your memory .
The two main chemical compounds found in tea are caffeine and tannins. A variety of oils attribute to the taste and approximately 400 different aromatic substances contribute to the overall fragrances of the multitude of teas grown worldwide today.
Drinking Tea promotes good health & vitality
Other active ingredients present in tea include B-complex vitamins, flouride, theophylline, theobromine, potassium and manganese. Research performed by scientists has shown that by drinking tea your learning processes are sped up and your memory markedly improves.
The effects of tea on your body are vast...
Recent studies have shown that Green Tea may in fact be cancer inhibiting. Although the tests so far have only been performed on mice, there is evidece that the mice that consumed green tea daily (instead of water) and were then exposed to cancer-inducing agents, developed fewer cancers than the control group of mice that did not drink any green tea.
The tannin found in tea, according to scientists, aids in the prevention and healing of medical conditions from within your intestinal tract. Beneficial enzymes are activated by the minerals present in tea which help to lower your cholesterol. The flouride helps to reduce tooth decay.
Studies have shown that the polyphenols found within tea have antiviral and antibacterial properties.
The B group vitamins enhance your day to day vitality. Theophylline, found in tea acts as a diuretic, expands your arteries and strengthens your heart muscles.
All types of tea (except Herbal Teas) contain Thephylline in small amounts. Theophylline is a close relative of caffeine and has been studied for its effect on our bodies. It has been used as a stimulant to treat asthma. If taken in small doses it is useful in opening up the bronchioles of the lungs.
Tea can help to lower your cholesterol.
Flavonoids in the tea produce a calming effect on you. As well as lowering your cholesterol, tea is also thought to stabilize your blood sugar and to help in lowering your blood pressure.
There is still a lot of research to be completed on the health benefits of drinking tea. Eastern cultures have long used tea for all of the above and a lot, lot more. Tea may well end up being much more diverse and healthy than we ever realised.
Tea speeds up the processes of learning and markedly improves your memory .
The two main chemical compounds found in tea are caffeine and tannins. A variety of oils attribute to the taste and approximately 400 different aromatic substances contribute to the overall fragrances of the multitude of teas grown worldwide today.
Drinking Tea promotes good health & vitality
Other active ingredients present in tea include B-complex vitamins, flouride, theophylline, theobromine, potassium and manganese. Research performed by scientists has shown that by drinking tea your learning processes are sped up and your memory markedly improves.
The effects of tea on your body are vast...
Recent studies have shown that Green Tea may in fact be cancer inhibiting. Although the tests so far have only been performed on mice, there is evidece that the mice that consumed green tea daily (instead of water) and were then exposed to cancer-inducing agents, developed fewer cancers than the control group of mice that did not drink any green tea.
The tannin found in tea, according to scientists, aids in the prevention and healing of medical conditions from within your intestinal tract. Beneficial enzymes are activated by the minerals present in tea which help to lower your cholesterol. The flouride helps to reduce tooth decay.
Studies have shown that the polyphenols found within tea have antiviral and antibacterial properties.
The B group vitamins enhance your day to day vitality. Theophylline, found in tea acts as a diuretic, expands your arteries and strengthens your heart muscles.
All types of tea (except Herbal Teas) contain Thephylline in small amounts. Theophylline is a close relative of caffeine and has been studied for its effect on our bodies. It has been used as a stimulant to treat asthma. If taken in small doses it is useful in opening up the bronchioles of the lungs.
Tea can help to lower your cholesterol.
Flavonoids in the tea produce a calming effect on you. As well as lowering your cholesterol, tea is also thought to stabilize your blood sugar and to help in lowering your blood pressure.
There is still a lot of research to be completed on the health benefits of drinking tea. Eastern cultures have long used tea for all of the above and a lot, lot more. Tea may well end up being much more diverse and healthy than we ever realised.
Tuesday, March 25, 2014
How to Brew Tea
Often asked how to make or brew a good pot of tea, there are many ways to make your favourite pot or cup of tea. This is a general guide to a great tasting cup. Of course you can vary the suggestions according to your own individual tastes. You'll be surprised at just how easy brewing tea is.
Store your tea in a clean, dry, airtight container, away from light and odours.
Fresh Water
Always use freshly drawn water. Never reheat your your water as it contains less oxygen and will give your tea a stale taste.
Preheat
Preheat your teapot by filling it with hot water and then pouring it out through the spout. This ensures that the boiled water is not cooled when it hits the teapot and encourages the tea leaves to unfurl.
Add Tea
Add your favourite Tea straight into your teapot. Alternatively, use a tea infuser, tea sock or teapot filter. Pour the freshly boiled water into the teapot, fit the lid and steep. Using a Tea Cosy at this stage will ensure that your favourite tea stays hot.
Steep
Brew, don't stew. The technical term for 'Brewing Tea' is actually 'Steeping'. See our Brewing Guide (below) for suggested brewing times.
Serve
Serve all the tea, straining if necessary. Add sugar, milk or lemon as desired.
Refill the teapot with freshly boiled water for more cups of tea. Remove tea bags or loose leaf tea after second brewing as tea may become too strong and bitter tasting.
Alternatively, if you are not serving all of your tea straight away and you are not using a teapot infuser or filter etc; you can always strain your freshly brewed tea into another pre-heated teapot to avoid over brewing.
Did you Know? The Chinese first used tea in healing against tumuors, abscesses, bladder ailments and lethargy. Only later in history was it consumed as a refreshing beverage.
Storing Leaf Tea
These tips will ensure that your tea always stays fresh.
Always buy top quality tea leaves. Keep only small amounts of your favourite tea in a tea caddy or tea tin so that you can replenish the supply more frequently. Ensure your tea caddy or tea tin is airtight, clean and dry. Always remove any leftover tea leaf from your tea tin prior to adding your fresh tea leaf. Make sure you use a dry spoon when measuring out your tea leaves from the tin.
Length of Storage if properly stored;
Black Teas may remain flavourful for up to 2 years after harvesting. Green teas are best used within 6 months of picking.
Tea Brewing Guide
Our suggested tea quantities are
Loose Leaf Tea
Allow 1 heaped teaspoon per person and 1 for the teapot.
Tea Bags
Most tea bags make 2 cups,so add according to the number of cups of tea required. Eg: For 4 cups of tea use 2 tea bags. For very strong add an extra teabag
Brewing Times
As a general rule, the larger the tea leaf, the longer the brewing times. As a guide, steep your teas for the following suggested times. Vary according to your own taste.
Green Teas
Use water that has freshly boiled, then cooled briefly, and steep for 2-3 minutes.
Black Teas
Use freshly boiled water and steep for 3-5 minutes.
Oolong Teas
Use freshly boiled water and steep for 5-7 minutes.
If you prefer a weaker tea, taste after 2 minutes.
Teabags brew quicker.
Store your tea in a clean, dry, airtight container, away from light and odours.
Fresh Water
Always use freshly drawn water. Never reheat your your water as it contains less oxygen and will give your tea a stale taste.
Preheat
Preheat your teapot by filling it with hot water and then pouring it out through the spout. This ensures that the boiled water is not cooled when it hits the teapot and encourages the tea leaves to unfurl.
Add Tea
Add your favourite Tea straight into your teapot. Alternatively, use a tea infuser, tea sock or teapot filter. Pour the freshly boiled water into the teapot, fit the lid and steep. Using a Tea Cosy at this stage will ensure that your favourite tea stays hot.
Steep
Brew, don't stew. The technical term for 'Brewing Tea' is actually 'Steeping'. See our Brewing Guide (below) for suggested brewing times.
Serve
Serve all the tea, straining if necessary. Add sugar, milk or lemon as desired.
Refill the teapot with freshly boiled water for more cups of tea. Remove tea bags or loose leaf tea after second brewing as tea may become too strong and bitter tasting.
Alternatively, if you are not serving all of your tea straight away and you are not using a teapot infuser or filter etc; you can always strain your freshly brewed tea into another pre-heated teapot to avoid over brewing.
Did you Know? The Chinese first used tea in healing against tumuors, abscesses, bladder ailments and lethargy. Only later in history was it consumed as a refreshing beverage.
Storing Leaf Tea
These tips will ensure that your tea always stays fresh.
Always buy top quality tea leaves. Keep only small amounts of your favourite tea in a tea caddy or tea tin so that you can replenish the supply more frequently. Ensure your tea caddy or tea tin is airtight, clean and dry. Always remove any leftover tea leaf from your tea tin prior to adding your fresh tea leaf. Make sure you use a dry spoon when measuring out your tea leaves from the tin.
Length of Storage if properly stored;
Black Teas may remain flavourful for up to 2 years after harvesting. Green teas are best used within 6 months of picking.
Tea Brewing Guide
Our suggested tea quantities are
Loose Leaf Tea
Allow 1 heaped teaspoon per person and 1 for the teapot.
Tea Bags
Most tea bags make 2 cups,so add according to the number of cups of tea required. Eg: For 4 cups of tea use 2 tea bags. For very strong add an extra teabag
Brewing Times
As a general rule, the larger the tea leaf, the longer the brewing times. As a guide, steep your teas for the following suggested times. Vary according to your own taste.
Green Teas
Use water that has freshly boiled, then cooled briefly, and steep for 2-3 minutes.
Black Teas
Use freshly boiled water and steep for 3-5 minutes.
Oolong Teas
Use freshly boiled water and steep for 5-7 minutes.
If you prefer a weaker tea, taste after 2 minutes.
Teabags brew quicker.
Saturday, March 15, 2014
The Different Types of Teas
There are more than 3,000 different types of teas produced worldwide.
The Camellia Sinesis is an evergreen tree that produces white flowers and can grow up to 9 metres tall if left in its' natural state. The plants are kept trimmed to a bushy and manageable size.
Teas can be divided into 6 main categories: White tea, Black tea, Oolong tea, Green tea, Compressed tea and Flavoured tea. Herbal teas are made from different plants altogether.
White tea is a rare, delicate type of tea grown in China.
White Tea
A very rare type of tea grown in China. When brewed white tea imparts a delicate flavour into the water with little colour.
Tea plants grown in the mountain areas of the Fujian Province produce little buds that are covered in silvery hairs. These give the baby curled up leaves their white appearance.
Black teas were actually discovered by accident.
Black Tea
There are more than 3,000 different types of teas produced worldwide. Discovered by accident, this is a fully fermented tea, picked from young leaves. Black tea accounts for the largest sales worldwide and are generally full flavoured and aromatic.
In the late 1600's, a shipment of semi-fermented tea was delayed on its' journey to Britain. Becoming fully fermented by the time it arrived, this new taste was actually embraced and became popular.
On a tea plantation, the Camellia Sinesis will take 3-5 years to produce quality tea leaves ready for picking.
Oolong Tea
Made from mature leaves this tea is semi-fermented. Oolong tea grown in Thailand is one of the most popular. Coinnoisseurs believe that oolong teas should be savoured on their own.
Green Tea
This tea is green in colour and is not fermented. Green tea has more taste variables and stimulants than any other tea types.
More of a palate cleansing drink for after dinner, rather than drinking with foods. Generally cool clean and refreshing, green tea is best consumed without milk and sugar.
Compressed Tea
The Chinese once used tea as a currency. The leaves were compressed to form a brick and sealed with the official makers stamp. A sheep might of cost 12 bricks of compressed tea.
Today, compressed tea is made by compressing black green or oolong tea leaves tightly together to form bricks, tiny balls, cakes or beautiful 3D floral shapes.
Flavoured Teas are a delicious alternative.
Flavoured Tea
Flavoured teas are made by using black, green or oolong teas and adding natural oils for flavouring or spices and dried fruit and flowers. Flavours are added in either the form of granules or as a liquid sprayed onto the leaves.
The varieties of flavoured teas is steadily growing as people like to explore with all the new taste sensations. The tea flavours and additions can range from Jasmine flowers, Rose petals, Orchids, Gardenia, Lemon, Orange, Mango, Ginger, Mint, Cinnamon, Cardamom, Caramel, Chocolate, Raisin, Sticky Toffee and Vanilla - just to name a few.
Herbal Teas
Herbal Teas are not made from the tea plant Camellia Sinesis. They are made from various parts of other plants that each have their own tastes, characteristics and benefits.
Some popular Herbal Teas are Aniseed, Bergamot, which is a small Chinese citrus fruit (also found in Earl Grey Tea), Camomile, Cranberry, Ginger, Jasmine, Lavender, Lemon, Mint, Peppermint and Rosehip.
The Camellia Sinesis is an evergreen tree that produces white flowers and can grow up to 9 metres tall if left in its' natural state. The plants are kept trimmed to a bushy and manageable size.
Teas can be divided into 6 main categories: White tea, Black tea, Oolong tea, Green tea, Compressed tea and Flavoured tea. Herbal teas are made from different plants altogether.
White tea is a rare, delicate type of tea grown in China.
White Tea
A very rare type of tea grown in China. When brewed white tea imparts a delicate flavour into the water with little colour.
Tea plants grown in the mountain areas of the Fujian Province produce little buds that are covered in silvery hairs. These give the baby curled up leaves their white appearance.
Black teas were actually discovered by accident.
Black Tea
There are more than 3,000 different types of teas produced worldwide. Discovered by accident, this is a fully fermented tea, picked from young leaves. Black tea accounts for the largest sales worldwide and are generally full flavoured and aromatic.
In the late 1600's, a shipment of semi-fermented tea was delayed on its' journey to Britain. Becoming fully fermented by the time it arrived, this new taste was actually embraced and became popular.
On a tea plantation, the Camellia Sinesis will take 3-5 years to produce quality tea leaves ready for picking.
Oolong Tea
Made from mature leaves this tea is semi-fermented. Oolong tea grown in Thailand is one of the most popular. Coinnoisseurs believe that oolong teas should be savoured on their own.
Green Tea
This tea is green in colour and is not fermented. Green tea has more taste variables and stimulants than any other tea types.
More of a palate cleansing drink for after dinner, rather than drinking with foods. Generally cool clean and refreshing, green tea is best consumed without milk and sugar.
Compressed Tea
The Chinese once used tea as a currency. The leaves were compressed to form a brick and sealed with the official makers stamp. A sheep might of cost 12 bricks of compressed tea.
Today, compressed tea is made by compressing black green or oolong tea leaves tightly together to form bricks, tiny balls, cakes or beautiful 3D floral shapes.
Flavoured Teas are a delicious alternative.
Flavoured Tea
Flavoured teas are made by using black, green or oolong teas and adding natural oils for flavouring or spices and dried fruit and flowers. Flavours are added in either the form of granules or as a liquid sprayed onto the leaves.
The varieties of flavoured teas is steadily growing as people like to explore with all the new taste sensations. The tea flavours and additions can range from Jasmine flowers, Rose petals, Orchids, Gardenia, Lemon, Orange, Mango, Ginger, Mint, Cinnamon, Cardamom, Caramel, Chocolate, Raisin, Sticky Toffee and Vanilla - just to name a few.
Herbal Teas
Herbal Teas are not made from the tea plant Camellia Sinesis. They are made from various parts of other plants that each have their own tastes, characteristics and benefits.
Some popular Herbal Teas are Aniseed, Bergamot, which is a small Chinese citrus fruit (also found in Earl Grey Tea), Camomile, Cranberry, Ginger, Jasmine, Lavender, Lemon, Mint, Peppermint and Rosehip.
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