Now for Something Sweet…

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food, sweets, tea, tea addict

I love sweets and I cannot lie.

But when it comes to tea, I’m more of a purist. Some people can’t live without sugar or some form of sweetener in their tea or coffee. I would be tempted to call them freaks, but that would just be me in my glass house throwing stones. To each their own!

Life is like a cup of tea. The sugar is all at the bottom

Julia Ward Howe

There are a number of options on the market, both natural and artificial. Some natural sweeteners, of course, would be stevia, honey, or maple syrup. More commonly, refined white sugar, brown sugar (with or without molasses) or cane sugar/syrup are used. But have you heard of German Rock Sugar?

German Rock Sugar is anatural sugar substitute. It is unrefined, unprocessed, and crystallized sugar made from beets, not sugar cane. These amber-coloured sugar pebbles contain slightly fewer calories than white refined sugar. It’s also devoid of saturated fat, cholesterol and sodium. Some say they are the best way to enhance sweetness in your loose leaf tea without actually modifying the flavour of the tea.

Approximately 1 tsp rock sugar = 25 calories. When using it in your tea, they recommend dissolving 1 rock per cup. For extra sweetness or to use in an iced tea, dissolve a rock in a bit of hot water, before adding the tea. In baking, substitue 1 rock per 1 tbsp. of sugar (again dissolve it in a tiny amount of water).

It’s purported to have a number of health benefits, including a less intense effect on blood sugar levels. Some of the websites I reviewed tried to convince me that German Rock sugar could be used as a form of therapy for depression, as a stimulant for fatigue, and as a booster for cognitive function and concentration. While I agree that a small, sugary treat can do all of those things in the short term, I’m not sure this candy-like pebble has such great “magical” healing powers. Also, sugar is still sugar, so if sugar in your diet is a major health concern, talk to a doctor. Just because someone said so on the internet, does not make it so!

Friends are the sugar in my tea!

I hope your Monday is sweeter than your tea!

Keep it Fresh

Tags

food, tea, tea addict

How are you doing with your New Year’s resolutions? Were they “getting organized” or “downsizing”? When it comes to tea, I am probably not the person to ask for advice.

I confess, not only do I have an entire drawer filled with tea, I also have a tea box in the basement, an assortment of odd tins in the cupboard, 9 tins on a special rack, and 2 tins on the counter. Even though I tend to drink at least 1-2 large cups of specialty tea a day, it would take me over a year to finish all this. And with the cost of my most decadent delights (albeit still not the most expensive options out there), I tend to hoard for special occasions or very sad days.

But I’m actually doing myself a disservice. Tea is meant to be savoured at its best, and like our female figures, it doesn’t stay the same forever!

Time may be a great healer, but it’s a lousy beautician.

Doronty Parker

Black tea is meant to last a reasonably long time, generally up to 2 years from when it is opened. Sure, it will lose some flavour over that time, but significantly less so if it’s stored properly. There are three exceptions: pu’erh tea, oolong tea, and green tea. Green tea is fired for less time, and therefore should be used in less than 1 year. Pu’erh and oolnog are best enjoyed fresh!

Tins, boxes, foil bags, paper or plastic sachets. Tea comes in all sorts of containers, but not all containers are equal.

First, tea should be stored in a dark area. My kitchen counter may not be the best option! Sunlight and the warmth it brings can damage tea leaves, altering both its taste, colour and texture. Clear glass jars in particular are the worst choice because even inside a cupboard, tea leaves can be exposed to light.

Second, tea should be stored where it’scool and dry. Humidity and moisture can encourage the growth of bacteria, so storing tea near your cooking element isn’t the best option. Don’t forget heat rises and can be trapped along the ceiling, so an upper shelf is at higher risk of warmer temperatures. And if you’re someone who cooks or bakes a lot, you may want to consider storing completely out of your kitchen. If you suspect your tea has been compromised (and usually you can smell mold), it’s better to toss it than risk tossing your digestion.

Third, and probably most importantly, is an airtight container. This elimates both issues of humidity and loss of flavour. Airflow, over time, literally steals flavour from tea, coffee and those spices in your cupboard. Always squeeze out as much air as possible when you are resealing your container. A double layer provides more protection. For example, if your sachets are individually sealed, store them in the cardboard box or carton they came in. Metal tins often have 2 layers on the lid or a rubber seal around the edges. And those cartons with a foil seal – don’t toss the seal. Instead, press it down on top of the tea bags for extra protection. Metal tins are your best bet!

It’s a given, but don’t store different flavours in the same container. I know it saves space, but do you really want to risk compromising the flavours. Some spices, like cinnamon and clove, are especially overpowering. I wouldn’t want a delicate floral tea to be overpowered by cinnamon! Tea leaves are meant to absorb the perfumes with which they are combined, like jasmine pearls, or cinnamon bark. Keep in mind, therefore, that they can absorb other flavours too – like cedar from the wooden box you are storing them in, or the deep fryer you keep next to the box. Strong flavours can also imprint the container they are stored in, even tin ones, so it’s important to use the same container always, or wash and allow plenty of time to air out before adding something else.

Here’s another pickle. Buying large amounts means tea may sit around longer and start to lose flavour. Buying in small amounts means it’s in small company, so it may start to lose flavour. Use your discretion when purchasing. I tend to purchase small amounts of a new flavour so that I’m not wasting any if it’s not to my satisfaction, while I keep a larger stash of my favourites because I know I will use them.

Consider sharing! Two years ago, Big Guy’s friend and I exchanged a few teas. Not only did we each get to try something new, but it was a good opportunity to organize our stash and toss out a few teas that were way past their prime!

You never know what you have….until you clean your room!

What’s In My Cup: Bee the Change

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#whatsinmycup, flatlay, food, food photography, honey, tea, tea addict, tea cups, tea lover, tea quotes, tea time, what's in my cup

Did you know….
16 oz. of honey takes 1152 bees to travel 112 000 miles and visit 4.5 million flowers?

http://www.hivetracks.com

I believe there’s a degree of goodwill in all us. An innate desire to join with others to contribute to our world in a way that blesses. It may be in your local community or the global community, a grand or complex legacy for the next generation, or as simple as tending a garden for the birds and the bees.

In the tea community, there are organizations that promote fair business practices, safe working conditions, and sustainable resources. Right now, David’s Tea is donating 10% of the proceeds from their “Bee The Change” tea, to The Bee Conservancy, a non-profit organization that creates bee habitats in Canada & the US.

It’s a drop in a bucket, but as you add drops, the bucket fills up.

“Bee the Change” tea is a delight for all the senses too. Vibrant petals of echinacea, rose, marigold, pink cornflower, and red clover are combined with rooisbos and honeybush leaves, apple, rosehips, natural honey flavouring, and natural flavouring with stevia extract. Many of these ingredients are said to stabilize blood sugar levels, reduce inflammation, and boost the immune system. The aroma is a bright perfume of sweetness and flower, from the time the tin is opened to the very last drop!

“Bee the Change” is a kosher, caffeine-free infusion. It’s a light honeyed colour (not surprising) that intimates warmth. I found this floral, honeyed elixir to be vivid and cheerful. Would it be weird if I called it “sunny”?The honey is identifiable and sweet, but not provocative or cloying. I’m not a fan of floral teas for the most part, but I found this coupling beautifully balanced.

Not only have I helped my buzzy besties in a small way, but it’s my new favourite indulgence on a gray afternoon or a chilly evening.

The key to nature’s therapy is feeling like a tiny part of it, not a master over it. There’s amazing pride in seeing a bee land on a flower you planted – but that’s not your act of creation, it’s your act of joining in.

Victoria Coren Mitchell

Happy Monday!

Sweetness & Light

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baking, disasters, faith, food, food photography, macro photography, musings, tea, tea cups

I was just reflecting this morning, how our attitudes and circumstances, when reframed and brought out into the light, can actually become something beautiful. Take my disastrous macarons, for example. While they are cracked and dry, and lack colour, a little raspberry buttercream softens the appearance, and makes them a sweet treat. I survived the experience, and I now have an opportunity to learn from my mistakes. And an opportunity to try again.

Maybe even to do better.

All of the experiences in my life have done the same. Sure, my heart bears many scars. Some of my own making. But reframed in the light of God’s love and care, there is beauty too. God softens and moulds the rough places. He adds sweetness. He has helped me survive, and learn, and grow. He has forgiven me, so I can try again.

Maybe even do better.

So I’m wishing you a week filled with sweetness and light…and plenty of tea!

You may think your light is small, but it can make a huge difference in other people’s lives

– Anonymous

The “Mikado” Tea Cup

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#whatsinmycup, food, tea, tea cups, tea time, whatsinmycup

The Derby Crown Porcelain Company was established in 1876, and was granted permission to use the title ‘Royal’ and the Royal Arms by Queen Victoria in 1890.

The Mikado pattern was inspired by rice paper drawings. It was designed in 1894 by Thomas Amos Reid, the art director at the Royal Crown Derby Porcelain Company. Each piece in the set depicts different chapters of the famous Mikado Opera, which opened at the London Savoy Theatre on March 14, 1885. Gilbert & Sullivan ‘s satirical musical ran 672 times at the Savoy. By the end of 1885, an esitmated 150 European and American theatre companies were performing the opera.

This cup is a cobalt blue pattern on white fine bone china; the edges are scalloped and edged in 24kt gold trim. While this pattern was crafted in various colours, the cobalt blue was particularly popular in North America. It’s vintage falls between 1921 and 1940.

The theatre is not the place for the musician. When the curtain is up the music interrupts the actor, and when it is down the music interrupts the audience.

Arthur Sullivan

Happy Monday!

2020’s What’s In My Cup Review

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#whatsinmycup, food, New Year's, tea

Happy New Year!

They say it’s good to look at where you’ve been to help you plan where you are going. I don’t know who “they” are, but “they” obviously didn’t just live through the past year.

Have you started making resolutions or plans, and if so, how many have you broken already? 😉

Each new day is an opportunity to start afresh, to see each new day as an opportunity to embrace life’s events not fear what lies ahead. 

Byron Pulsifer

So without fear, let’s pour of cup of tea and review 2020’s What’s In My Cup posts. (I promise, it’ll be short!)

In 2020, I posted 25 tea reviews and researched 9 tea cups and 1 tea pot. If I had to pick my favourite flavour for the year, I would have to say Pomegranate Raspberry Green Tea. Just Peachy as an iced tea was a close second.

I explored 2 tea time additions, honey and lemon, experimented with hot brew vs. cold brew, and researched skinny tea, to dunk or not to dunk, the types of “tea times“, and Irish hospitality. I tried a recipe for tea-stained chicken and shared a cookie recipe. And I sampled my first Irish coffee. Sláinte!

It takes strength to step enthusiastically into each day of our lives. This strength comes more readily on some days than on others, but every day makes demands on us.

Karen Casey, The Promise of a New Day

Planning for the new year includes all my posts here on jennsmidlifecrisis, and as always, I’m open to ideas. Have a tea cup you want to learn more about? Share a pic and I’ll see what I can do. Have a question? Pass it on. Is there something you like? I could always use some encouragement. Is there something you’ve always wanted to try but didn’t have the nerve, maybe I’ll test the waters for you? Unless it involves sky-diving…I’m not skydiving, no matter how much you encourage me!

In our current global situation, where opportunities are limited and interaction is discouraged, dreaming is not. I encourage you to step enthusiastically into each day, as well as take time with your cup of tea, and let your imagination go…

Sweet dreams till sunbeams find you, Sweet dreams that leave all worries behind you
But in your dreams whatever they be, dream a little dream of me

Ella Fitzgerald

Happy Monday!

What’s In My Cup: Red Dragon Chai

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#whatsinmycup, Christmas, food, holiday, tea, what's in my cup

I think Christmas is a wonderful time to drink tea.
And also after Christmas and before Christmas, and all the other days.

~Unkown

With no travel this Christmas (for the first time in 47 years), I had ample time to sip tea from an assortment of cups and tea pots. Last week, my friend and I each bought a box of Stash tea, and we traded some sachets. Her pick was Holiday Chai. My pick was Red Dragon Chai!

Red Dragon is a red rooibos base and therefore has no caffeine. It also contains cinnamon, ginger root, and clove. I found it a warm, comforting and cozy addition to the holidays. In fact, that’s how I started my Christmas morning. The aroma reminds me of apple cinnamon, and the colour is a rosy hue. The spice was lighter and brighter than Holiday Chai, which tasted strongly of clove. Instead, Red Dragon had a pleasant and balanced blend of spices. In fact, I used the tea bag a second time in a pot of regular black tea, and it added a soothing hint of chai.

I will honour Christmas in my heart, and try to keep it all the year. I will live in the Past, the Present, and the Future. The Spirits of all Three shall strive within me. I will not shut out the lessons that they teach.

Charles Dickens

Happy Monday!

Tea Time

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#whatsinmycup, food, food photography, tea, tea cups, tea quotes, tea time, teaaddict, what's in my cup

This morning, as I write, it is starting to snow lightly. I am writing this and sipping tea from a Royal Albert tea cup. Meanwhile, a chainsaw whines down the street. Life is like that. A mixture of tranquility and activity rolled up together, and it’s important that we find some balance between the two. Time with tea can help.

“Tea time” is a time meant to be savoured. It’s a time to slow down, gather your thoughts, regain your strength. Whether it’s a visit with a friend, an escape into a good book, or simply time to sit down and draw up your to-do list, we ought to leave it with a renewed sense of peace.

Our “tea time” may not always be formal. Let’s face it – long gone are the days when proper ladies deferred most of the household and childcare duties to their staff, and so engaged in more formal tea times. These days I’m swilling tea “on the go”, leaving a trail of tea rings and empty china mugs all around the house.

There are different types of “tea time”. Let’s begin with the 2 most familiar : High and Low Tea.

High Tea, or Meat Tea, is a meal served when the family is home from their daily activities. It is, in fact, more like a light supper and may include meat dishes and sweets, along with tea. Its name originated from the height of the table, that is to say it was served at a table. In the lower classes, high tea and the evening meal were essentially the same thing because the main meal would be eaten mid-day in order to sustain them during the long working hours.

High Tea and Low Tea are often confused. When we delight in finger sandwiches, dainty biscuits, and buttery scones, we are, in fact, partaking of Low Tea or Afternoon Tea. Yes, we are ordinarily seated at a table. Originally, low tea would be served on low tables beside comfortable arm chairs, and tea cups held in the hand. Again, the height of the table determines the name. Loose leaf tea and delicacies would be served from a cart or a tray, rather than on a table, and Tea would be taken in a reputable hotel, or in the garden or formal parlour of a lady.

Tea might also be determined by the terms “Light” and “Full”. Light tea is a lighter version of Low Tea served with only scones or a few sweets. Full Tea, however, includes a 4-course menu of finger sandwiches, scones, sweets, and a rich dessert. The finger sandwiches are really what separate these two.

Cream Teas are similar to Low Tea in the fare that is served, with the prominant addition of devonshire or clotted cream. Fresh cream, which is denser and creamier than whipped cream, is spread on scones, often accompanied by fresh berries or preserves. Clotted cream is non-pasteurized milk that is heated to form creamy clots on the top, which are spooned off once the cream cools.

Nursery Tea is pretty obvious! It’s a late afternoon meal for the children and caregivers that included bread or toast, honey and jam, and scones. Milk or apple cider may be served, rather than tea.

Ham Teas are small meals consisting of tea and hearty sandwiches. This would be my husband’s first choice, the sandwiches, not so much the tea! 🙂

Royal Tea is a full tea time that includes champagne or sherry at the end. (Sweets and champagne – yes please!)

And finally, one of my favourites: Elevenses! I first heard the term when reading Lord of the Rings. Having just left the Shire, connected with Aragorn, and began a rather long journey into the wild, the Hobbit, Pippin first whines, then laments all the meals he’s going to miss. Including Second Breakfast or Elevenses, which is a late morning snack of tea and pastry, similar to a coffee break.

I think I enjoy elevenses at more than just 11:00 o’clock. I hear the kettle calling!

There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea. Henry James

Happy Monday!

What’s In My Cup: Lychee Pear Green

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#whatsinmycup, food, food photography, green tea, photography, tea, teaaddict, what's in my cup

Up until 2 weeks ago, Lychee Pear Green Tea was at the top of my list. It’s still in the top 2!

This green tea is decaffeinated, which makes it a great late evening sip or a lazy Sunday afternoon delight. It contains decaffeinated green tea, maltodextrin, and concentrated lychee puree. Lychee fruit comes from a tropical tree in Asia. It contains several healthy minerals, vitamins, and antioxidants. Some say it tastes likes grapes with rosewater, while others describe it as pear or watermelon. Hmm… In this tea, I’d describe it as a bright, slightly sweet and slightly tart pear with a subtle grassy note. Now I’m not a fan of green tea, and I find a lot of green tea with flavour just clashes. It’s like the flavours are trying to overpower the green. But here, it’s a perfect pairing!

Drink your tea slowly and reverently,
As if it is the axis on which the whole earth revolves
Slowly, evenly without rushing toward the future.
Live the actual moment.

-Thich Nhat Hanh

Happy Monday!

What’s in My Cup: Chocolate Chai

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#whatsinmycup, chocolate, food, food photography, food. chocolate, tea, what's in my cup

Dear Monday, I want to break up. It’s not you – it’s me. I ‘m seeing Tuesday and dreaming about Friday. xoxo

It’s been a day and it’s not over yet! I did something to my back last night, and while it’s better today, it’s not great! I had hoped to stay quiet but with impending bad weather, I decided to grit my teeth and make my weekly pilgrimage to the grocery store. I took my friend…which means a 1 hour job takes much…much longer. But I also appreciated the help.

I got home to find out my David’s Tea order is a mess, even after spending 40 minutes on hold on Saturday to fix said mess. Multiple emails say it wasn’t completed but my cart is empty. The wrong amount was still charged to my credit card, and after 3 hours of waiting online and on the phone, I’m losing hope it will be resolved!

Time to put the kettle on!

Not all good teas come from fancy stores. Admittedly, you get what you pay for and those fancy stores sell quality teas. But I raised to be a thrifty girl. Treats are treats because I don’t have them all the time! So I’m pleased with my President’s Choice Chocolatey Chai tea!

Chocolate Fixes everything…

This was an impulse buy on a drizzly day, just like today. Not only can I taste the chocolate, the undertone of spices enhance it. It contains roasted chicory root, carob pod, spices, cocoa shells, natural flavour, ginger root, licorice root, and cocoa. I find many of the chai blends have such a strong pepper taste, or such a potent ginger heat, that they are unpleasant (or I have to really be in the mood for pepper and heat). I’ve also found that many chocolate teas don’t taste like chocolate, or it’s so watered down, it’s limp! This was similar to S’more Chocolate Chai from David’s Tea, but this was creamier (and it doesn’t contain any cream). It’s also herbal, whereas David’s is definately caffeinated! Not bad for box of 20 satchets under $5.

Wanna know a secret! I’ve actually started opening a tea bag into a bowl, and I add a skimpy 1/4 tsp. to an infuser and drop it in my teapot in the mornings, with a regular black tea bag. The whole pot is infused with a note of chocolate and spice, and that, my friends, is balm for the soul.

Even on a crappy Monday! Cheers!