What’s in My Cup: Coco-Rooibos Chai

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#whatsinmycup, food, food photography, humour, photography, tea, tea addict, tea lover, tea time, what's in my cup

Friends who buy you tea are friends for life!

OK, so a friend didn’t buy it for me, but she shared and that’s close enough! She knows I like Rooisbos tea and Chai seasonings! In this case, it was cinnamon, cardamom, and ginger. This tea also has coconut flakes, and pink peppercorns!

Pink Peppercorns are actually members of the cashew family and get their name from it’s pink berries. So while its flavour resembles black pepper, it’s actually sweeter and  slightly citrus-y, rather than hot and spicy. As with many spices, it’s a great way to add punch without pounds.

This particular tea is from David’s Tea and is back from retirement, baby! It’s a Kosher, caffeine-free rooibos base, which gives it a lovely golden colour. It’s also a Fair Trade tea so can feel warm inside too. The aroma from spices delivered what was promised, a warming with a rewarding spicy kick. My only disappointment was that I could barely taste the coconut flakes, which would help to set it apart from other chai. I think I’ll stick with one of my favorites, Rooibos Cinnamon Chai! Or maybe chocolatey S’more Chai or Chocolate Chai, or  the delicious Baked Apple Chai…so many to choose from…

David’s website suggests infusing Coco-Rooibos Chai with hot milk for a chai latte. I’m lactose intolerant, so if you try it, let me know what you think!

Finding friends with the same mental disorder – priceless!

Cheers! Happy Monday!

Thistle

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#whatsinmycup, food, tea, whatsinmycup

Most china cabinets have at least one tea cup with the markings “Occupied Japan” or “Made in Occupied Japan”. So what does that mean?

After World War II, between 1945 and 1952, Japan was occupied by the U.S. and all imported items from Japan to the United States were marked accordingly. Some may have also been simply marked “Japan” or “Made in Japan,” but serious collectors will opt for the “Occupied Japan”and “Made in Occupied Japan” markings because these pieces are guaranteed to be within this specific timeframe. When assessing your china, check that the markings are under the tea cup’s glaze as many fraudulent marks have been added to boost the price of the piece. This can be done carefully with nailpolish but be careful, and never use any chemicals on a piece that isn’t glazed.

These marks were included on the china for American consumers who believed that the purchase proceeds would help to make war reparations. The predominant patterns during this time were roses, chintzes, violets and pansies. This particular tea cup is marked “Occupied Japan” and was produced by a company called Princess China.

If a man has no tea in him, he is incapable of understanding truth and beauty.

Japanese Proverb

Happy Monday!

What’s In My Cup: Orange & Cinnamon Spice

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#whatsinmycup, food, tea, tea addict, tea cups, tea lover, tea photography, tea quotes, tea time, whatsinmycup

The shift between Summer and Fall seemed to happen overnight. One day I was wearing cotton sundresses and the next, flannel shirts and leggings. This sudden shift in season reminds me that pretty soon I’ll be “denning up” inside, and while each season has things that make it special, summer will live always in my heart.

Thank goodness some things never change – like my love of a good cup of hot tea!

It was gray and dreary most of last week. It rained…a lot! I no longer craved Summer’s fruits, but Autumn’s spices, and what better spice than cinnamon. I paired my homemade cinnamon waffle with fresh apple, and poured myself a cup of Twinings Orange & Cinnamon Spice tea.

This tea has only 3 ingredients: rooisbos leaves, vietnamese cinnamon, and orange peel. There are different types of cinnamon and vietnamese cinnamon is a stronger, spicy/sweet cinnamon, usually used to add warmth and depth of flavour. Cinnamon has some health benefits, but like any number of things, should be consumed in moderation. Since this Twinings tea is a rooibos-based tea, it is naturally caffeine-free.

I found the cinnamon warming on this chilly afternoon, but I think the orange peel tricked my brain into thinking it was orange pekoe, and as a result, I was disappointed that it wasn’t more robust. But it is an herbal and they are often more delicate than a black-based tea. Even so, it had an inviting aroma and a pleasant citrusy taste.

I have also tried Tetley’s Warmth: Cinnamon Spice tea, which is also a rooibos-base, and contains cinnamon, sweet blackberry leaves, orange peel, licorice root, cardamom, cloves, orange blossom and star anise. Pregnant women should avoid licorice root. I found it had a much stronger spice flavour and reminded me more of chai or a holiday blend. Certainly, in terms of availability and cost, Tetley wins!

While I usually think of pairing apple with cinnamon, the orange was a charming change. Hopefully it will help me to ease into the Fall season gently, and encourage me to embrace the changes.

Live each season as it passes; breathe the air, drink the drink, taste the fruit,
and resign yourself to the influences of each.

Henry David Thoreau

Happy Monday!

Sun Tea

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food, iced tea, tea, tea addict, tea lover, tea time

There are only a couple days left of summer and it was a lovely, warm weekend, and just because school has started doesn’t mean we can’t still enjoy some of the tastes of summer. What about some sun tea?

It’s a simple, old-fashioned way to make tea using the sun as the source of heat. With the exception of pu’erh tea, you can use any herbs or types of tea, but black is probably the most effective. Place your tea bags or leaves in a clean jar and simply place it in a sunny spot – inside or outside – where it will remain in the sun for 1-4 hours. Strain or remove bags and store it in another container. Once it’s steeped, add ice and/or sweetener.

But with so many good things, there is a serious disadvantage to sun tea, and I’m not talking about having to wait for it. According to the CDC, harmful bacteria can grow in your sun tea and make you sick! That’s because the heat of the sun simply can’t compete with your kettle. While your tea will be nicely warmed, kind of like a warm bath, it won’t get hot enough to kill bacteria found in the water, tea or even in your container. Water needs to be heated to 195° for three to five minutes to kill the nasties. Caffeine in tea will provide a small barrier to the growth of bacteria, but only for the first 1-2 hours.

My recommendation? Pretend. Make iced tea with a hot or cold brew and sip it in the sun! Enjoy those last days of summer!

There is a time in the last few days of summer when the ripeness of autumn fills the air.

Rudolfo Anaya

Happy Monday!

Another “OO” for Oolong

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#whatsinmycup, tea, tea addict, tea lover, tea time, what's in my cup

It’s neither black tea nor green tea, even though it comes from the same plant, Camellia Sinensis. Tea Masters can create a different flavours by even the slightest modifications in the process.

Oolong tea undergoes a more complex process than black or green tea. Black tea is fully fermented and oxidized; oolong tea is fermented but only partially oxidized.  Freshly picked tea leaves are withered, bruised and rolled, before being rolled a second time, roasted, and left to dry completely. The length of time in each process will influence the final product. Oolong tea will tend to have a lighter colour than black tea because the heating processes stops the fermentation process. 

Since the leaves are twisted or rolled twice in the process, they dry curled or are rolled in tiny balls. As the leaves steep, they unfurl. It’s fascinating to watch; David’s Tea shares a short video on their website. When we steep, osmotic diffusion occurs. Chemical compounds need time to diffuse into the water until the compounds in both the leaf and the water become equal. It’s important, therefore, that when you are steeping ooling tea, you choose an infuser that leaves space for the leaves to unfurl, giving you a more flavoursome and robust tea!

Another contributing factor to taste in oolong tea is when the leaves are harvested. Normally tea is grown year round but is not harvested in winter. Therefore, leaves in Spring can absorb floral notes around it, and in Fall, woody and malty notes. Generally, green tea and oolong are harvested in the Spring.

Maple Syrup Oolong

Be infused today with tea, love and joy!

Happy Monday!

Resources:

Oolong: Green or Black

7 Things You Need to Know About Oolong

What’s In My Cup: Tropical Tango

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food, iced tea, summer, tea, tea addict, tea lover, tea time

Emerald hills and turquoise seas
Endless canvas brushed with trees
That sway so gently in the hue
Of watercolor azure blue

Waves that ripple through my mind
Touch sun-kissed sugar sands of time
As whispered winds so softly sigh
A dreamlike lazy lullaby

Douglas J. Olsen, Paradise

OK, so I may not be in a tropical location this morning, but we’re still experiencing tropical temperatures, high humidity, and sunshine sparkling off a backyard pool. I’m hanging with my folks and my kids this week, and that’s paradise for me.

Iced tea is essential and David’s Tropic Tango fits the bill. This caffeine-free sweet and fruity infusion contains apple, candied mango, candied papaya, hibiscus blossoms, beetroot, carrot, and cornflower blossoms.

Iced tea in Nana’s Barett Collins Glasses

This tea has a tart, fruity flavour that makes your mouth water. Like a vibrant tropical flower, the beetroot ensures a bright, appealing, rosy colour. The predominant flavours are mango, papaya and coconut. It is sweet and tangy, with a slightly artificial flavour, that is accentuated when served as a hot tea. But as an iced tea it is quite refreshing! Sweet enough in fact, I didn’t feel the need to add any sweetener. Someone suggested adding soda water or a pop like gingerale for the perfect party punch! Now to just close my eyes and let my imagination sail away…

You look out into the water; the waves make the most beautiful sound. A place you find peace and comfort…
A place to clear your thoughts and leave everything behind.

Ralph P. Quinonez, The Peace of the Beach

Happy Monday!

Just Breathe

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food, nature, photography, tea, tea addict, tea cups, tea lover, tea photography, tea time

That soothing sensation of serenity when you’re on vacation, particularly in the Great Outdoors, is irreplaceable. But even if you can’t get here, thanks to Covid, there’s still a way to capture (or recapture) that sense of peace…

Studies have shown that just by looking at photos of nature for as little as five minutes can have a similar calming effect on the brain. How? The images engage the part of the central nervous system that helps us relax, and therefore help to calm our anxiety and fear. Especially photos with just a little green in it!

Another study encouraged people to take photos of either themselves, things that made them happy, or things to share because they know it would make others happy.

Those who took selfies found themselves more comfortable in the their own skin, and therefore, more confident.

Those taking photos of things that make them happy reported an increased sense of appreciation and joy in the day-to-day.

And finally, those who snapped and shared photos with others in mind reported less stress and an increased sense of connection in these relationships.

So take some time this week to look at photos of the people or things that make you happy, share an image or two, or take your camera for a walk in your home or your neighbourhood. Engage your senses. Appreciate your blessings.

Breathe!

Happy Monday!

What’s In My Cup: Blueberry Fields Forever

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berries, family, food, tea, tea addict, tea cups, tea lover, tea photography, tea time

What do you call a sad strawberry?

A blue berry.

Don’t be sad, because even in the midst of winter, you can enjoy the delightful taste of summer’s blueberries.  They’re the most nutrient-rich berry, packed with antioxidants, vitamin C, and potassium, and plenty of healing properties.

I brought in another tea connoisseur this week: my Mom. We did a taste comparison of David’s Blueberry Fields Forever tea and David’s Blueberry Jam. While we liked both teas a lot, both we each had a favourite!

Mom’s pick was Blueberry Fields Forever. This tea blend has an oolong base and includes apple, bean peels, blueberries and blueberry leaves, elderberries, hibiscus blossoms, violet blossoms, cornflowers, butterfly pea flowers, natural flavouring and stevia extract. It had a delicate, fruity scent and the butterfly pea flowers, a Southeast Asian flower, gave it a rosier hue. Just what you’d expect from blueberry tea! Mom felt this tea had a more natural and sweet, spirited blueberry flavour.

My pick was Blueberry Jam. This tea has a black tea base, and some of the same ingredients. Blueberry Fields has more florals and therefore was slightly sweeter. Since black tea is oxidized longer than oolong, it was a darker hue, more akin to plain black tea. The aroma was stronger and I thought the flavour was more a blend of various berries, not just blueberry, but still rich, vibrant and delicious.

Royal Albert Morning Glory

Both blueberry teas are fruity and flavourful…and caffeinated! Blueberry Fields is less expensive than Blueberry Jam, but not “less than” in terms of taste. The difference is likely that Blueberry Jam’s ingredients are organic and Fairtrade. Blueberry Fields’ oolong tea supports the Ethical Tea Partnership program.

In terms of tea, neither blend left us feeling blue!

Forget who you are and why you’re here-all that foolishness.
In the woods the bushes are full of blueberries; go and pick some.

Marty Rubin

Happy Monday!

The O’Connor House

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family, food, photography, tea, tea addict, tea cups, tea lover, tea pots

“Afternoon tea needn’t stand on ceremony. Anything that becomes more important than sweet fellowship, whether lace or linen or the china itself, is a pretense. How much more we enjoy life when the pretenses are discarded!”

Paul F. Kortepeter, Tea with Victoria Rose

Nothing says patio like a sunny summer day, and when that patio is also a Tea Room – boom! I’m there! What a perfect way to celebrate my wonderful Mom and her long-time friend (who has also been a friend to me)! Both celebrated birthdays last week!

We arrived early and the patio was empty, which allowed us to settle in to the serene haven at The O’Connor House. Patio tables with cheery red umbrellas surrounded a stony courtyard with tea cups and tea pots nestled among the stones. The side wall of the stone “cottage” had a hand-painted mural, and tucked amongst the trees, tea cups and saucers hung on pastel ribbons. Larger trees were decorated with garden art. There was whimsy everywhere.

Our servers, wearing brightly coloured fascinators, were exceptionally sweet, encouraging us to take our time and enjoy one another’s company after such a long absence.

The menu included soup or quiche of the day and a lovely assortment of delicious salads and sandwiches (and desserts). We never got to desserts and elected to save scones with cream for another time. Mom had the homemade mushroom quiche with a fresh salad dressed with homemade honey mustard dressing. Her friend had a large curry chicken salad. I had an Elizabethan sandwich (cucumber, old cheddar cheese and sweet onion) with a fresh salad dressed with a creamy raspberry dressing. The bread was thickly sliced but so light, and the cheese was thickly sliced too. Super yummy!

We were offered hot water for our tea several times, and encouraged to stay longer and visit. So we did!

We never ordered dessert because we were just too full. But we decided to meet again soon and go straight for the scones! I’m so happy I was able to visit and celebrate this wonderful lady. My Mom is an amazing mother, wife, grandmother and friend, and I love her SO much!

A daughter is a mother’s gender partner, her closest ally in the family confederacy, an extension of her self. And mothers are their daughters’ role model, their biological and emotional road map, the arbiter of all their relationships.

Victoria Secunda, Author

Happy Monday!

For the Feathered Friends

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birds, humour, nature, tea, tea addict, tea cups, tea lover, tea photography, tea time, teacup

I have a Love/Hate relationship with Pinterest.

I love all the amazing crafty ideas (and I confess, the pet shaming memes). Like watching baking shows, it stirs my desire to create while instilling the misbegotten belief that I can do this…and do it easily. My misplaced confidence is shattered when my final product fails to impress.

A recent tea/ garden project was no exception. It looked so simple.

First, I went to the dollar store and purchased 2 tea cup shaped mugs and a set of spoons. I would be making the cutest bird feeders in the neighbourhood!

Next, I coerced asked my patient Dad to glue those spoons inside the mugs. The shape of the cups made this a time-consuming task (for him), but the glue made me feel very relaxed.

Dad carefully boxed my mugs for the car trip home.

They made it in one piece.

The final step, before adding bird seed and admiring my feathered friends, was to hang these mugs in a tree using string or a ribbon.

Excitedly, I grabbed the pink mug first (because it was the prettiest) and a roll of string from my garden tool box. I wound the string around the handle before reaching (shakily with my frozen shoulder) to tie the mug to a branch. Instead, I watched it fall in slow motion and smash on the ground.

Dad should be pleased. The spoon was still firmly glued in place.

I forgot to test the string. A mosquito landing on it could shred it. I went in the house, convinced nothing I did worked and vowing to never look at Pinterest again.

A few days later, with my ego still bruised and a new roll of string, mug #2 made it in the tree (one with grass under it, not cement, just in case).

My creative Auntie M made this for me for my birthday using a tea cup and saucer that was my grandma’s. Maybe I should start sending her my find Pinterest finds…when I break my vow. It’s only a matter of time.

If everything I pinned ended up in my house, I’d be on an episode of hoarders.

Unknown

Happy Monday!