4 Star Tea . . . Why Not?

Yes, I have definitely drank 4-star (at least) teas and they are readily available so why when you have enjoyed an outstandingly delicious meal and order a cup of tea to finish the meal you are served a less than generic tea! When I order tea I do not want to be presented a red and gold tea bag -- I want to choose a specialty tea that will compliment my dining experience.

When ordering wine one is provided a wine list from which to make a selection. So, why not, when ordering tea are we not offered a tea list of select specialty teas from which to choose? If a restaurant prides itself on the selection, preparation, and presentation of a meal then doesn't it seem appropriate and natural that it  would also want to serve quality beverages, especially tea. 

How many times have you ordered an iced tea to accompany your selection of food only to be served a tea made from a powder? Nothing upsets me more than being served an iced tea made from powder or that generic red and gold tea bag when I order tea. Quality specialty teas are readily available in all areas of the country so why not continue the excellent service and outstanding food served by offering your paying patron quali ty tea?

Sorry for venting my pent up dissatisfaction with the food/beverage industry but it is time to move forward when serving tea. Today's tea consumer knows tea, knows what they like, and how they want to enjoy their tea so get on the bandwagon and provide quality tea. 

And, good heavens, if you are operating a Tea Room and serving afternoon tea find out what quality teas are available for your customers. Consumers taking the time for afternoon tea deserve and want a quality cup of tea. Yes, there are quality tea sachets available from which you can provide a delicious cup of tea while enjoying the convenience of using a tea bag/sachet. Many Tea Rooms have found a way to provide their customers quality teas and delicious foods while using convenient products. 

Looking forward to enjoying a quality cup of tea while traveling,

The Tea And Hat Lady 

Las Vegans Gather to Celebrate Tea!

If you enjoy tea and were in Last Vegas on Saturday, November 11, then you probably were at the 2012 Las Vegas Tea Festival at the amazing The Arts Factory. The Festival was a perfect demonstration of what is happening in today’s tea industry – sincere passionate people are taking an idea and thinking “out of the English Tea Cup”  to introduce others to authentic tea. This festival was a perfect example of how tea is going beyond the norm to interest today’s consumers.

 Naomi Rosen (Joy’s Teaspoon) and Louise Carruth’s (Little Candle Teas) definite passion for tea was confirmed through their efforts to provide all attendees an opportunity to learn about Japanese, Chinese, and Indian teas through tastings, pairings, and classes. The many, many months of preparation came together on Saturday and come together it did. Exhibitors displayed teas, tea accessories, tea gifts, and artistic tea products by Clay Arts Vegas.

 Although the introduction of Japanese, Chinese, and Indian teas were interesting, more research needs to be done on the details of each country’s teas. For me the highlights of the day were the tea-infused lunch and dinner formulated, prepared, and served by Chef Beni Velazquez of Bar & Bistro (www.barbistroaf.com) on E. Charleston Blvd. in downtown Las Vegas. “Tea/foodie” people are always looking for ways to combine their passions – so – why not infuse, blend, season/smoke our foods with tea!!! Let your imagination run with this luncheon menu . . . .

 Four Season Roasted Tomato Soup

(Not being a tomato soup fan, I was not looking forward to this course but WOW! Were my taste buds ever surprised with the amazing flavors beyond tomato and basil.)

Basil, Lemongrass, Ginger, Sofrita, Thai infused with Four Seasons Tea

Loch Duart Scottish Smoked Salmon Salad

(Salmon was smoked with the Lapsang Souchong Tea)

Baby Watercress, Tomato, Spiced Pecans, Grilled Pear, Lapsang Souchong Tea infused Citrus Dressing

Masala Chai Tea Flan

A Spanish Custard with Chai Syrup

Does that not sound like an outstandingly delicious lunch? And then to top all this off we were served a Tea infused Genever with pomegranate, molasses, and lemon juice. Personally, I found the molasses and pomegranate combination enhanced the tea while allowing the tea malty-ness to linger.

Now, just wait until you read what we were served for dinner by Chef Beni and Mixologist Scott I should note that the tea-infused meals were not part of the Tea Festival registration fee but well worth the additional fee. My recommendation to Naomi and Louise when planning another Vegas Tea Festival would be to concentrate on the “cooking (entertaining) with tea”

 Early evening brought us the pleasures of Chef Beni’s Four Course Tea Cuisine paired with hot teas and Mixologist Soctt’s cocktail creations to delight any palate.

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FIRST COURSE

Bristol Bay Scallops Consommé

Pan Seared Scallops, Carrots, Leeks, Wild Mushrooms, infused with Lovingly Lavender Tea 

Tea Inspiration – Lovingly Lavender – Black Tea blended with French Lavender

SECOND COURSE

Loch Duart Scottish Smoked Salmon Salad

Baby Watercress, Tomato, Spiced Pecans, Grilled Pear, Lapsang Souchong infused Citrus Dressing

Tea Inspiration – Lapsang Souchong – Pine Smoked, Chinese Black Tea

Cocktail Pairing – Atop Old Smokey

(Triple Smoke Scotch, Lapsang Souchong Syrup,

Aztec Chocolate Bitters, Old Fashioned Bitters)

THIRD COURSE 

Pineapple Crusted Baked Chuleta

Pork Chop, Spanish Chorizo & Cabrales Cheese Stuffed, Mahalo Infused Honey Brandied Applies

Tea Inspiration – Mahalo – Pineapple Green Tea

Cocktail Pairing – Bonzai – Nolet Gin, Mahalo Syrup, Fresh Lemon, Hibiscus Syrup, Presecco

FOURTH COURSE

 Masala Chai Flan

Spanish Custard, Chai Syrup

Tea Inspiration – Masala Chai – Black Tea and Spice Blend

Cocktail Pairing

Chaitini – Vanilla Vodkam, Chai Liquer, Chai Syrup, Bailey’s, All Spice

I believe you would have to agree, I certainly experienced a day of “tea overload” .  . .  tea, tea everywhere and tea to drink, eat, savor, and crave for the next time.

Until we again share a cuppa, try new ways to enjoy your enjoy tea!

The Tea And Hat LadySalmon being prepared for searing, smoking, and baking.

Let's Talk Tea Specifics . . .

Wow, now there is an opening statement. There is so much to say/write about tea and there are many doing just that. Unfortunately, not all of what is being written or said is truly complimentary or factual about tea. I am sure that many of the comments do have a little substance but one has to look or read way beyond the initial statement to discover the fact. 

All of a sudden tea has become a "quick fix diet," "cure-all" beverage, or a solution to all life has passed your way. Do not get me wrong, I absolutely feel that Tea is the crucial part of a wellness program, a healthy ingredient or flavoring to foods, and an anti-aging additive that tops all others. My concern is that many think of tea as a quick and easy solution. As is true of all good things, they normally take time, study, and specifically continued use.

Green tea and now Pu'erh tea seem to be leading the parade of "must have" teas. Yes, they are both teas that can be part of a wellness program and I am sure if consumed consistently over a period time would definitely achieve favorable improvements in ones life.  I am concerned that our "instant" life-style does not lend itself to long-term practices to achieve results.

I would be move comfortable if people were drinking green and Pu'erh teas because they enjoyed the taste and aromatic stimulation more than "looking for a quick" remedy.  These teas are excellent teas and deserve to be enjoyed and appreciated for what they bring to the cuppa. 

Take time for a cuppa Green Tea or Pu'erh tea to enjoy the tea!

The Tea And Hat Lady

Wellness Way of Tea

Greetings Tea Enthusiast,

Wow! what a tea-riffic couple of weeks I have had . . . experienced my first official Japanese Tea Ceremony at Boukakuan Japanese Tea House in New Jersey. This was absolutely a life-enhancing experience and one that I hope to repeat. Boukakuan Tea House and Gardens are enchanting with a Japanese calming environment that sets the mood for tea. Even the coolness of Winter couldn't lessen my feeling of peace and this was even before we had entered the Tea House. The beauty of Japanese simplicity is amplified throughout the Tea House and Ceremony. From the essence of the hand-rolled incense to the sweetness of the tea, harmony and serenity surrounded us.

From this day of absolute peace I returned to The Tea and Hat Lady's facility to weigh and package 12 pounds of tea. Fortunately, my state of tranquility carried me through the eight hours needed to finish the task at hand. Now all new teas for 2012 are ready for your enjoyment. I have found the White Ginger Peach and Champagne Raspberry very refreshing while the Burgundy Oolong, Keemun Mao Feng, and Golden Yunan are reflective of bold, dark teas.

Yesterday I had the absolutely pleasure of talking with the students of the Culinary Arts Program at the Carlisle Area High School, Carlisle, PA. For a high school environment their food preparation facility is extremely professional and well maintained by the students and staff. I introduced them to true tea, it's origin, processing, as well as its potential as an ingredient, spice, or garnish. The students were enthusiastically looking forward to exploring the world of culinary teas! I am looking forward to sample their creations.

 And now, it is preparation time again for the program "The Wellness Way of Tea." This program is a collaboration between me and Linda D'Agostina, Pinnacle Health licensed acupuncturist. Linda's treatment of my lower back has successfully provided me lasting relief. It seems so perfect that we should partner to provide a program combining my tea knowledge with Linda's Chinese Medicine education and skills. Along with a detailed introduction to "true" tea attendees will have an opportunity to sample several varieties of specialty tea. [To Register for The Wellness Way of Tea call 717-231-8900.]

Preparation for these programs provides me a wonderful opportunity to read more "tea" books, sample new teas, and a chance to share my tea information.

Until we once again share a cuppa,

The Tea And Hat Lady.

 

Whoopie Pies With Green Tea Icing

Today one of my tea friends, Thomas Shu, shared a web site with his facebook friends that I found very appropriate for those of us who grew up in Central Pennsylvania. At one time or another, we all returned home from school to our Mother's freshly baked "Whoopie Pies." These two chocolate cake cookies were filled with a marshmallow/crisco/powdered sugar center that may not have been the healthiest but at that time comfort food was the food of choice in most homes. The link Thomas provided was for a healthier version of Whoopie Pies -- they have a Matcha (Japanese Green Tea) icing in the center. Go to this link for more "cooking with tea" recipes http://www.sunset.com and to discover "how to" make the Matcha Whoopie Pies. (Go to the Food and Wine section at Sunset and then to Tea Recipes.)

Don't you think this will make an excellent St. Patrick's Day dessert? Celebrating with a little green and chocolate while getting a serving of Match tea -- what more could you want?

I am thinking a bold cup of Keemun or Yunnan tea would compliment the cookies.

Until we share our cuppa,

The Tea And Hat Lady