DIY: Easter Tea Brunch

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It’s time for egg hunts and Easter bunnies! I love the colors and flavors that Easter brings to our house. Kat loves decorating with pretty pastel colors and creating sweet baskets for her nieces and nephews. This year she’s planning an Easter brunch for family and friends. I’m very excited about our menu so far! Here’s what we’ve got:

We’re going to start with eggs, of course! How can you have an Easter brunch without lots of eggs? Kat’s British friend Jocelyn sent her this recipe for Bacon Deviled Eggs. They are the perfect thing to nibble on to start off the tea brunch! The smoky bacon gives the creamy eggs a nice interesting flavor and crunchy texture.

We’ll serve these peppery ham tea sandwiches that are savory with a bit of bite. Kat’s also going to make these little mini spinach quiches. They are just the right amount of food to pair with the sandwiches. She’s going for a brunch that’s light and sunny, with springtime flourishes.

Then it’s time for Kat’s favorite strawberry scones. These delicious, tender scones are a hit with both children and adults! They’re easy to make and quick to disappear! We’ll have lots of Devonshire cream on hand to spread on them.

Dearies, I’m sure you’re wondering ‘But Tippy, what about the tea’? Of course, I was just getting to it! It took Kat awhile to decide on a tea that would pair with all of the tea nibbles. She finally decided on Wegmans Earl Grey Black Tea.  She loves this malty, bold tea with a hint of bergamot. It’s the perfect thing for all the sweet and savories she’s going to serve. The black tea and citrus flavor pairs well with just about everything!  For those that do not want caffeine Kat has created a beautiful floral blend of chamomile and lavender. It’ll be delicate and floral to match the upcoming spring weather. If the idea of a bespoke floral blend tickles your fancy, stay tuned for an upcoming post about blending tea with flowers!

To finish off the meal, Kat found this recipe for vanilla custard served in eggshells which will be a whimsical way to end the meal. She’s planning on serving cut-out butter cookies as well, in festive Easter shapes.

What are your Easter plans? Whatever you do, I’m sure you’ll find creative ways to include tea into your activities! Happy Easter everyone!

Pairing Tea And Pie

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You know I always look for reasons for celebration, and I’ve noticed that March 14th (3/14) is Pi Day! Yes, there is an entire day dedicated to celebrate the mathematical constant 3.14. Dearies, I’m more interested in tea and treats than mathematics so I’ve decided to celebrate with pie! Pie and tea, to be exact.

Let’s start off with sweet pies and teas. I like pairing a first flush Darjeeling with lighter tasting fruit pies such as peach, lemon, and strawberry. The earthy, grapey sweet muscatel notes in the tea work very nicely with these delicate fruit flavors. A light green tea such as sencha or nuttier dragonwell would also be a good choice. A lightly roasted oolong such as a Lishan would be a lovely choice. It is sweet, floral and a little bit grassy. These teas are light enough to let the delicate fruit flavors shine through, and their sweet and floral notes will complement the fruit.

For stronger fruits like blueberry, and cherry I like heavily roasted oolongs such as Tieguanyin and Da Hong Pao. The strong toasty notes, stone-fruit sweetness, even caramel notes compliment the pies and let the darker flavors come out. The fruit have bold flavors and need a stronger tea to compliment them. You could also try a nice Chinese black tea such as Dian Hong, which will be sweet, malty, with hints of dried fruit. The brightness of the tea will bring out the tart fruit notes.

You could also go for a savory pie! How about a shepherd’s pie with a dark puerh? The puerh will work well in cutting through that savory meaty goodness. It also helps with the digestion! Or I think a second flush Darjeeling would be lovely with a chicken pot-pie. It’s just the right amount of earthy, floral, and a little bit astringent to complement the chicken and veggies.

Instead of pairing teas with your pie, how about putting tea in the pie? I found this scrumptious recipe for Sweet Tea Lemon Chess Pie. This sweet, buttery, lemony tea-filled pie would be the perfect way to celebrate pi day! I’m printing this recipe out right now and leaving it on Kat’s desk. I’m not too subtle when it comes to hints, especially tea-related ones!

So my lovelies, will you be celebrating pi day with some pie and tea? I can’t think of a better reason to indulge. Can you?

Host a St. Patrick’s Day Tea!

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I’ve been perusing the kitchen calendar and noticed that St. Patrick’s Day will soon be here! I love thinking about everything becoming a vibrant green. It reminds me that spring is on the way! It’s hard to truly believe as we are covered in snow right now. But it’ll happen! So many people see St. Patrick’s Day as a reason to drink green beer. But I see it as a reason to have green tea!

Kat thought it would be fun to have a festive St. Patrick’s Day tea for her friends so I did a little searching for a few appropriate recipes for the day.

I thought it would be fun to start with mini matcha fruit smoothies. A display of little teacups or glasses lined up with the frothy vibrant green matcha would be a festive way to start. This vanilla matcha smoothie recipe fits perfectly. A light and delicate flavor with the bright green color we’re looking for.

For the scones, you can’t go wrong with Irish soda bread scones! I adore this recipe, and can’t wait to let Kat’s friends slather them with clotted cream.

For the tea sandwiches a cucumber and cream cheese is always good, and leave the skin on the cucumbers for a pop of color. My favorite sandwich idea is a cross between a NY deli sandwich and a St. Patrick’s Day staple- corned beef tea sandwiches! We’re going to make them double-decker style with savory corned beef, spicy deli mustard and pumpernickel bread. Make sure to cut them into bite-sized pieces!

Don’t forget to serve the teas, dearies! We’re going to serve a fresh grassy Japanese Sencha with the scones, and then an Irish breakfast tea with the sandwiches and dessert. Strong and delicious it pairs with the creamy cucumber sandwiches and the savory corned beef. Kat is going to serve Wegman’s Irish Breakfast Tea. Kat loves a hearty breakfast tea and picked it up at her local Wegmans years ago and always kept a box in her cupboard. She loves the malty, robust tea on mornings that she needs an extra jolt of sunshine.  It is strong but not bitter, and super smooth.

Kat’s going to close out the meal with matcha butter cookies. Delicious sweet, buttery and green, of course!

Spring is almost here! Do you have any fun St. Patrick’s Day plans? I do hope they involve some tea!

Cooking with Tea

While we’re most familiar with drinking tea, tea has long been used for cooking as well! There are traditions of the Chinese using tea leaves in their cooking fires to smoke duck or stuffing fish with tea leaves before cooking. While you can experiment with any kind of tea, the most commonly used teas for cooking are:

Darjeeling – This black tea (sometimes referred to as the champagne of teas) is grown in India and infuses a complex, yet delicate flavor.

Jasmine – Most often, this is a jasmine-scented green tea from China. Infuses elegant, floral aroma.

Lapsang Souchong – A smoky tea most often from China and Taiwan. Infuses fragrant smokiness.

Genmaicha – This Japanese green tea blended with toasted brown rice infuses an earthy, nutty flavor.

Matcha – This is a finely ground powder of Japanese green tea that can infuse a slightly sweet and floral flavor.

Rooibos – The fine, dried leaves of a South African bush that can infuse a slightly fruity note.

There are a variety of both sweet and savory dishes that utilize the subtleties of tea in their creation. Char kept a special, rectangular tea tin to house her favorite tea-infused recipes. recently, I’ve caught Kat thumbing through the cards, reading Char’s spidery handwriting. And then last night, we sat together in front of Pinterest – her curiosity piqued.

She’s invited a couple of gal pals over tonight, and here’s the menu they will be trying out. If they succeed, my bet is that they will be added to Char’s tea recipe tin in Kat’s flowery script.

For the main course:

Jasmine Chicken Soup with Green Tea Soba

As found on MyRecipes.com

As found on MyRecipes.com

She likes the idea of being able to play with a variety of vegetables to add. She’s thinking of adding in sugar snap peas and perhaps water chestnuts for crunch.

For a bright and cheery side:

Rooibos Butternut Pizzettes

Kat loves sweet potato chips, and these seem similar. She’s curious to see how the rooibos enhances the butternut squash’s natural sweetness.

And for dessert, Green Tea Cheesecake with Raspberries

Her friend is a cheesecake fanatic, so this will be a fun twist on an old favorite.

For more fun tea recipes, you can see what we’ve found on Pinterest right here.

Have you ever cooked with tea? What is YOUR favorite that we might add to Char’s Tea Recipe Tin?