The Tea Scoop

Herbal Tea Recipes

In addition to being a food addict, I consider myself to be a bit of a foodie.  Thanks to a friend, I've spent a lot of time perusing/drooling over a site called Tastespotting.  It is a website that has submissions from blogs and websites all over the web featuring people's food creations. Without fail, these submissions have gorgeous photographs.  Most of the posts are recipes, which find their way into my bookmarks folder every time.  

Today, I found one that I wanted to share. I've talked before about making blends, but Jennie, the author of the blog "Straight From the Farm," takes it to a higher level.  She grows 15 varieties of tea for herbal infusions, along with 20 varieties of cut flowers and 30 types of vegetables...in Philadelphia, in a plot that measures 15'x50'. 

Saturday, Jennie posted her herbal tea recipes, ten blends made from what she grew in her own garden (organically, if you would like to know).  Ok, I am impressed, as someone who can barely keep a houseplant alive, and inspired, to try harder.  Her recipes are there for you to try, if you have the herbs. Or, if you are interested in buying them, she will be selling them at the Headhouse Market next Wednesday.  If there are any leftovers, she will be selling them online. I'll be checking back at her blog to see if there are any available. 

I'm inspired!

Yogic Chai: Masala Chai

Now that I have reviewed Yogic Chai's more unique yerba and white masala chais, I am turning back to tradition and drinking a cup of black masala chai. When I opened the package, I was greeted by the scent of that trademark cardamom, which came through in the aroma of the liquor as well.  Once I put my tastebuds to work, however, the cardamom is not as strong as it was in the other two varieties.  Here, Camellia Sinesis holds her own, a nice bold assam. The cinnamon and cloves flavors come out a bit more in this blend, perhaps because the tea and the cardamom are too busy balancing each other to hide the more subtle flavors.  All joking aside, this is a very well balanced blend. I'm drinking it without anything added to it, it is calling to me for a little of that maple syrup flavor that went so well with the Mate Yerba.  

Call answered, maple syrup added.  And that is a brilliant suggestion on the part of Yogic Chai--while I would not recommend it with all flavors, and I never underestimate the power of pure tea, the maple really brings out the spice flavors in these chais.  

My husband's comment?  It smells like Christmas.  And tastes like it too!  

A Philosophy and a Review

Tea rituals are like taking a deep breath. Calming, soothing, strengthening. We all have our own rituals, but it's easy for tea to become a habit. Every morning, I flip the switch on my Zarafina, pour the tea into my thermos, and go. I drink my tea walking around a classroom instead of sitting quietly and enjoying it.  

Yet every now and then, I need to take a moment. Leave the Zarafina dark and silent on its corner of counter space, and put the kettle on the stove. Wait for it to whistle to me. Take a beautiful teacup out of the china cabinet and enjoy cup after cup poured from a beautiful pot.  Silently and alone with my thoughts, the hot liquid trickling down my throat and warming me from within. 

Tonight is one of those times. I started out simply ready to review a new tea, and found so much more than a tasty new beverage. Tea, for many including myself, is so much more than a beverage.  Tea can be solace, or it can be the link between friends.  

So what tea inspired my muse this evening?  It's another blend from Yogic Chai--White Masala Chai.  It smelled delicious upon opening the package, and even more so after steeping into the trademark pale yellow of white tea.  The first thing I noticed, like the Mate Green Chai, was that cardamom was by far the dominant spice.  It reminded me of the masala at a local Indian restaurant.  This tea has a far bolder flavor than most whites, due to the rich spices. I am Masala, hear me roar, this tea declares.  Wonderful for those late night chai cravings, as white tea is very low in caffeine. I would also recommend it to those interested in trying white tea but who are more used to the bold notes of black tea. It still has those light notes of white tea underneath, which sneak up on your tastebuds after the cardamom.  Because of the lightness, there is no need to adulterate with milk or sugar.  Delectable!

Yogic Chai

The Green Movement is affecting all aspects of our life, and tea is no exception.  Over the past several years, I have noticed an increase in both Fair Trade and organic teas. Yogic Chai is one company focusing on solely organic chai blends. (Just a reminder, chai means tea. But in this blog, chai usually refers to spiced Indian teas.)  This website has a dizzying array of chai blends, so surely there must be something for everyone.  

Pretty much every tea company that sells scented teas has a variety of chai, and recipes for chai blends to be made at home abound on the internet.  So what sets Yogic Chai apart, aside from all-organic ingredients?  They have some varieties that I haven't come across before.  I've seen many flavors of black and green chais.  However, I had never seen white or yerba mate chai before.  

Currently, I have a cup of Green Mate Masala Chai in front of me. I decided to follow their preparation instructions, which are a little different than how I usually prepare tea.  They recommend putting the leaves in cold water, with the normal ratio of 1 teaspoon of tea to 8 ounces of water. Then, bring that to a boil and let it simmer for 3-5 minutes, which is the usual steeping time for yerba mate.  

I also took their serving suggestion, which was to add 1 tablespoon of maple syrup along with milk.  I've heard of honey, all the types of sugar, agave nectar, and stevia, as sweeteners for tea, but never thought to put maple syrup in it. As it happened, I had some very nice dark maple syrup lying around from a recipe, so I decided to take a stab. 

The verdict? Delicious!  Plain yerba mate is a little too bitter for my tastes, but mixing in spices made it smell heavenly while it was boiling, and quite appetizing as it steamed in front of me.  It definitely does not taste like a black chai, it has that stronger undertone of the mate.  But the syrup and spices make it more like a fall dessert drink than a morning pick-me-up...not that I mind!  The maple syrup interaction intrigues me and makes me want to try it with other bold teas, maybe with a little less than a tablespoon. 

For those of you who may not know, yerba mate is not tea at all. It is in fact a South American herb, very popular in Argentina.  Unlike most herbal infusions, however, yerba mate is very high in caffeine. Although I've read varying amounts, many say that it is about equal to a cup of coffee. This little mixture is far healthier than a soda in the afternoon when you're drooping and looking for something sweet!

Fall Tea Parties

I know, I know. I promised more reviews. And in fact, have quite a stack of teas to review.  But sadly, the linking of taste and smell meant that a cold kept me from writing fair reviews.  I would have pronounced all the teas as flavorless!  However, my bitter foe has now retreated, and I can taste once again.  I celebrated by having an afternoon tea on Sunday.  

Unfortunately, I was so ravenous by the time that I finished cooking that I failed to take pictures.  So, you will have to use your imaginations for the time being.  

The Menu

The Ever-Classic Cucumber Sandwich

Curried Chicken Sandwiches

Pumpkin Sweet Potato Pecan Pie Cupcakes (I know, quite a mouthful. But a delicious one!)

The Tea

Adagio's Darjeeling

The two sandwiches were adapted from The Book of Afternoon Tea by Lesley Mackley.  I had made the cucumber sandwiches before, for a Mother's Day Tea at the preschool I taught at and they disappeared into the tummies of kindergartners and mothers alike.

Cucumber and Dill Sandwiches

• 1/4 cucumber
• 1/2 teaspoon wine vinegar 
• 1/2 teaspoon salt 
• 3 tablespoons butter, softened 
• 4 slices white bread (I like to get the thinly sliced bread when I can find it)
• Pepper 
• 1 teaspoon chopped fresh dill + sprigs of dill to garnish  

1. Peel  the cucumber and cut it into paper thin slices.  Place in a colander and sprinkle with vinegar and salt. I've used both red and white vinegar without much variation. Let sit for 30 minutes, then pat dry on paper towels.
2. Butter the bread and arrange the cucumber slices on the buttered sides of two of the slices. I'm rather liberal with the butter.
3. Season with pepper and scatter chopped dill over cucumber then cover with the remaining bread slices, buttered sides down.

Curried Chicken Sandwiches

• 1/4 pound boneless cooked chicken (Rotisserie chicken from the grocery store works great!) 
• 2-1/2 tablespoons mayonnaise 
• 1/2 teaspoon curry powder 
• 1 teaspoon lime juice 
• Salt 
• 3 tablespoons butter, softened 
• 4 slices whole-wheat bread 
• Garnish with a lime twist and a dill sprig 

1. Chop chicken into small pieces and set aside 
2. Combine mayonnaise, curry powder, lemon juice, and salt. Mix well.  Stir in chicken. 
3. Butter the bread and divide the chicken mixture into two sandwiches.  

A note on tea sandwiches: I always cut off the crusts, or use cookie cutters to make fun shapes, but it's a matter of personal taste.  

As for the cupcakes, the link above will take you to the recipe which I did not modify.  They are delicious but extremely labor intensive. I'm going to make them again for Thanksgiving, but will be doing them over the course of several days.  

For afternoon tea, I almost always recommend Darjeeling. It is light, slightly fruity, and cheery in attitude.  You don't have to go to the Ritz to make an occasion out of it.  We pulled out the fine china and silver and turned it into an event in our own dining room.  Pick up extras like lemon curd or Devon cream at specialty grocery stores like Whole Foods for an added touch. If you plan on repeating, invest in some pretty teacups to really make it feel special. 

Bon Appetea!