Tea Blogz

Bringing to Life Tea's Unique Merits

Alright... As per usual here we are taking Tea time to the next level.
Since we already know sipping a cup of tea has super beneficial effects for our bodies, not many people are familiar with cooking and/or baking with tea.. just like how the actual act of combining tea with food dates as far back as tea itself.
Historically the consumption of the fresh pungent leaves was an act to supplement diets- providing necessary vitamins, nutrients and polyphenols.
In addition the theanine/caffeine was a stimulate. 

 

"Not only are we eating something delicious
but we are getting the full benefits of the tea as well,
without actually drinking a cup" 

 

This holiday season, we teamed up with an extraordinarily crafty friend of ours, Arno, from Arno's Fine French Pastry to help us create a delicious birthday vision
&
 he made all our cake dreams come true!
Bringing to life tea's unique merits, he used hot tea extraction, combined it with the ingredients and viola!
An exquisite display for the eye-as well as the pallet we couldn't have asked for better results!

Tenderize Meat with Tea

Trying to learn a new way to tenderize & marinate meat?

 Tea Blendz tenderized meat

Let us tell you how:

  1. Add 4 heaping tablespoons of black tea leaves, such as a Lapsang Souchong to bring about an "open fire-natural smoke" taste & aroma or try Organic Assam for a rich sweet malty honey like flavour, in a pot (1.5 litres) of WARM (not boiling) water and steep for about 5-8 minutes.
  2. Strain to remove the leaves (you can keep them & use them as garnish later if you so choose)
  3. Stir in 1/2 cup brown sugar until it dissolves. Set the tenderizing tea mixture liquid aside.
  4. Season meat (up to 1.5kg) with salt, pepper, onion, garlic and fresh rosemary then place it in oven ready pan, big enough to hold the meat and the tenderizing liquid.
  5. Pour the tea mixture over your seasoned meat, cover and cook in a preheated 325°F (165°C) oven until the meat is fork tender, about 90 minutes. 

Tea Blendz picture of med_rare_beef

Even the toughest cuts of meat will melt in your mouth after you marinate them.

High Tea? Afternoon tea? Whats that!

Long, long ago back in the 19th century a great tradition was started. Afternoon tea wasn’t a thing until Anna Maria, the 7th Duchess of Bedford, is said to be the first to introduce it in England, in 1840.

Anna, The Duchess, would become hungry around four in the afternoon since evening meals were served fashionably late (around eight). Apparently, there were only two meals each day -- a mid-morning- brunch meal and the other was an increasingly late dinner… This left a long period of time between lunch and dinner to honestly get a little hangry. So the Duchess asked for: a tray of tea, bread, butter and cake be brought to her room during the late afternoon. This became a habit and she began inviting friends to join her.

This idea of afternoon tea gatherings spread across high society, became a favorite pastime leisure for ladies and eventually became a fashionable social event.  During the 1880's upper-class (who called it low tea) and society women would change into long gowns, gloves and hats for their afternoon/high tea which was most commonly served in the “drawing room” between 4-5.

Tea parties were created for all sorts of different occasions….just for fun, girl time/high tea, gatherings, birthdays, house warming, weddings, bridal showers, baby showers & some hotels serve a classic vintage style high tea.

Afternoon teas are an excellent way to entertain elegantly.

 

Want to host a tea party? Great idea !

Tea Blendz would love to help!

1-888-688-TEAS

Easy - No Bake - Matcha Truffles

Tea_blendz_green_tea_matcha

 

Probably the best little dessert around- perfect as a dessert by itself, sweet tooth fix, or a dessert complement.  Best of all, it’s simple, easy to make- no bake- Matcha dessert truffle. The whole process took me a total of 15 minutes to prep, overnight refrigeration and 15 minutes to roll into balls the next morning. All you need is:

  • 1 ½ Cup White Chocolate
  • 2 ½ Tsp Tea Blendz Matcha
  • 1/3 Cup Heavy cream( I used a heavy whipping cream)
  • 4 Tbsp Unsalted butter

And 1 Tsp each Matcha & icing sugar (dusting for final roll)

As for instructions they are pretty simple

  1. In saucepan, heat cream and butter and sift in matcha as butter melts. Make sure to whisk so matcha blends seamlessly and continue to Heat on low until bubbles start to form.
  2. Pour hot matcha cream mixture over white chocolate (in glass/heat proof bowl) and whisk mixture until chocolate is completely melted.
  3. Refrigerate mixture until hardened (min 4 hours however overnight worked best for me)
  4. Once hardened, in a small bowl mix the 1tsp matcha and 1 tps icing sugar
  5. Using a teaspoon, shape chocolate into balls. Lightly dust each ball until lightly coated.
  6. The Matcha Truffles are ready to be served, or store in refrigerator.

Easter Special - Natural Flavoured Marble Eggs

Flavoured Marble Eggs

As always, here I am experimenting with tea and I have recently been looking into ideas with eggs; since Easter is right around the corner. I came around an old Chinese method of making marbled eggs, so I thought-why not? - I’ll make my own!

I took a simple recipe and made it even shorter and ultimately easier to make. All I needed was:

First thing I did was make sure I hard boiled my eggs, so in a small pot I brought my water to a boil and let my eggs dance around over medium heat for 10 minutes.

After a hard boil, I removed the eggs and let them cool for a couple minutes just enough so I could hold them without burning my fingers (placing them in cold water also works).

At the same time, after removing the eggs after the hard boil I placed  the tea bags, star anise, cracked pepper and brown sugar to the water.

While the tea is steeping, I gently tapped each individual egg with the edge of a spoon to create a cracked egg effect all over but also making sure the shell did not chip or peel off. Once all eggs where complete, I returned them to my pot with the new tea mixture.

I allowed these eggs to simmer on the lowest setting for 90 minutes (More intense flavours happen with longer simmer times)

Once you decide to remove the eggs, you can either store them for a couple days in the fridge or peel them immediately but be VERY careful and gentle when taking the shell off.

 

And there you go! A simple step by step to create a flavoured egg with beautiful dark marble stains! Of course you can always make variations of the ingredients.. I bet this marbled egg would taste lovely with a Tea Blendz cream earl grey and some vanilla syrup!!