What’s In My Cup: Blueberry Green Tea

Tags

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

I found my thrill on Blueberry Hill. – Fats Domino

Green tea is one of the most popular types of tea consumed in North America. It’s packed full of health benefits. And to reap those health benefts, 3-5 cups of tea are recommended per day. Green tea does contain caffeine, with approximately 33 mg per cup; black tea is approximately 50 mg. Green tea is also approximately 99% water, so it’s a great way to rehydrate.

But…when drinking flavoured green teas, one needs to watch out for added sugar. That’s one of the reasons I like Tetley green teas – they don’t use any sweeteners.  

I’m not a big of green tea, but I find some flavours with a green tea really help to tone down the grassy or bitter flavour I associate with it. Tetley’s Blueberry Green tea was delicate and sweet, and very aromatic! In a blind taste test, I’m not sure I would guess blueberry, but definately I would guess berries.

It’s best enjoyed hot. I find, as with many teas and not just green tea, that it becomes more bitter as it cools. Pay attention to your steeping time. Green tea that is steeped too long, regardless of brand or flavour, will go bitter, and there’s no way to fix it!

This was perfect for a Sunday afternoon with a good book and a healthy treat…except maybe for the few berries I sugared! lol

Thank God for tea! What would the world do without tea! How did it exist? I am glad I was not born before tea. – Rev. Sydney Smith

Happy Monday!

To Dunk or Not to Dunk

Tags

#whatsinmycup, food, humour, tea

Impatience can cause wise people to do foolish things. Janette Oke

You’ve heard it before…don’t dunk your tea bag. Dunking isn’t even in the instructions on the side of the box. But we do it anyway!! And before any tea connoisseurs pipes in that loose leaf is better, let me remind them that swishing the infusers is really the same thing! So why do we do it? Are we bored? Impatient? Late? Is it a bad habit? Or something we’ve seen somewhere? Let’s breeze through the facts: The quality of tea is first determined by the quality of the plant, and the process it undergoes to prepare it for our teacup. The quality and temperature of the water used influences taste. So does the process by which we steep it. BUT… The length of time that we steep is also important. A process called Osmotic Diffusion occurs when tea leaves are submerged in hot water. Chemical compounds need time to diffuse into the water until the compounds in both the leaf and the water become equal. These compounds, however, require different steeping times. For example, the compounds that contribute to tea’s aroma and flavour diffuse the fastest; it’s why the aroma from a bag of tea leaves is stronger more as soon as it meets the water. The next compounds are the antioxidants and caffeine, and finally tanins are released (which gives tea it’s bitter flavour).  So what happens when we dunk? Although compounds begin to diffuse the moment hot water is added, not all are diffusing at the same rate. And, since some of these compounds contain pigments, which start to colour the water, we mistake colour for flavour. As we dunk and swirl, the pigments, which diffuse more quickly in hot water, intensify the colour. But not the flavour or the quality of the tea. In our haste, we end up with a dark cup of tea that is lacking the flavour and the beneficial compounds, for which we are longing.

One moment of patience may ward off a great disaster; one moment of impatience may ruin a whole life. – Chinese proverb

Or in any event, a perfectly lovely cup of tea. STOP DUNKING! Sources: Dunking Tea Bags & How Long to Steep

What’s In My Cup: Peach Hibiscus

Tags

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

Every day of your life is a special occasion. – Thomas S. Morrison

Hibiscus flowers are part of the mallow family, and its leaves and stems have been used for centuries to make tea. However, scientific studies of the benefits and risks of hibiscus tea have recently begun.

Hibiscus tea is loaded with antioxidants and antibacterial properties. It may help with boosting immunity, lowering blood pressure, and lowering blood sugar levels. BUT if you’re taking medication to regulate your blood pressure or blood sugar levels, or going to have/recovering from surgery, you should avoid it. It also affects estrogen levels, so avoid it if you’re pregnant, trying, or nursing! AND avoid drinking it with acetaminophen (aka tylenol) as it can create adverse reactions. If you’re in the clear, it’s recommended that you drink no more than 2-3 cups a day.

Every day is not a success. Every year is not a success. You have to celebrate the good. -Reese Witherspoon

Homemade iced tea is always best, in my opinion, because it’s made with love. But every once in awhile, I will purchase iced tea to try a new flavour (or because I’m lazy or I’m out and I’m thirsty…you get it!) Even if it isn’t a successful day, but I chose to celebrate anyway.

I think it was the intoxicating colour of Pure Leaf’s Peach Hibiscus tea that caught my eye. Normally store-bought iced tea is overly sweet so this was a pleasant surprise. Although sweeter than my homemade (which has little to no sugar), it was a robust tea, with a hint of peach and floral from the hibiscus. But keep in mind, 547 ml = 27 g of sugar. It’s made with Rainforest Alliance certified tea leaves, and in this case is caffeine-free.

It’s Monday! It’s the last day of August. It’s a new day. Let’s celebrate!

What’s In My Cup: Rosehip Tea

Tags

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

Rosehips are the fruit or seed pod of a rose plant, and they form after the rose has bloomed. If you deadhead the flower, the seed pod won’t form. They usually form in late summer or early autumn. They best time to forage is after the first frost.

I didn’t wait that long.

Rosehips are ready to harvest when they are red or orange, and firm. Harvest by simply picking but watch out for thorns! how to harvest. Wash them well and either use them immediately or cut of the stem and bottom and let them air dry. Store them in a dark place for later use. They are great for tea, jams, jellies and vinegars.

I wanted to use them fresh, so I cut them in half and scooped out the seeds. The seeds are about the size of grape seeds, and the pod is also filled with tiny bristles that stick to your fingers. It’s tedious but necessary. The fibres can cause irritation inside and outside your body! One article referred to it as “itchy bottom disease”. Nasty!  Therefore, if you are not using the whole rosehip, Chef Mueller recommends using a coffee filter.

I followed Chef Mueller’s recipe for rosehip tea. I had about a 1/4 cup of chopped (and mostly de-seeded) rosehips but added more than a cup of boiling water (because I wanted to share the experiment with Mom). At first, I used a defuser within a defuser, but the water wasn’t covering all the pulp. So I removed the larger infuser, and poured the steeped tea through a coffee filter. I steeped the tea for 15-20 minutes because it was light in colour and I had used more water than recommended.

The tea was a very pale yellow and it had a slightly earthy, tart smell. It’s hard to describe the taste. At first it was slightly sweet and floral, but it also had a slightly tangy quality to it. It had a definite astringent aftertaste. Overall, it wasn’t particularly pleasant, but it also wasn’t completely unpleasant. Helpful, I know. I added some honey and the  sweetness helped. I then added some plain black tea and that provided a much fuller flavour.

My Great-Grandmother was a tea drinker, a piano player, and a creative person with a very green thumb. Even though she never had a lot of money, she used her creativity to make pretty things. She framed this cutting from a magazine. 🙂

Rose hip tea is great as a cold remedy because it has up to 25 times the amount of Vitamin C in oranges! Rose hips are also very rich in Vitamins E, K, and B, and act as an antioxidant.

O my Luve is like a red, red rose

   That’s newly sprung in June;

O my Luve is like the melody

   That’s sweetly played in tune.
-Robert Burns

Happy Monday!

What’s In My Cup: Super Ginger

Tags

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

If you’re looking for a super strong flavour, super ginger is your kind of cuppa’! It definitely had heat and a strong pepper profile, reminiscent of chai, but not so strong it was rendered unpleasant. But where The Buzz and Ginger Crystal had an undertone of lemon grass, this tea was sweeter and more robust. The colour was an enticing honey gold, and the smell of ginger was more subtle than I expected from a tea with “super” in its name.

David’s Super Ginger tea contains Organic ginger, Organic green rooibos, Organic black pepper, Organic white pepper, Organic pink peppercorn, Natural flavouring with stevia extract.

Green rooibos is harvested from the same plant as red but it is processed differently. Where red rooibos is distressed and oxidized, green rooibos is treated to prevent oxidization.

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 spicy. As with many spices, it’s a great way to add punch without calories, and it may have some health benefits, in moderation! Those benefits can include antibacterial and antioxidant properties, which aid digestion, blood sugar levels and general healing. But those benefits come through the use of pink peppercorn oil more than consumption.

Ginger is great for your skin and hair! More importantly, Ginger reduces heart burn and indigestion, and because it’s caffeine-free, it won’t keep you up at night! It can soothe sore throats. It is also high in zinc which play a key role in producing and secreting insulin, so it support weight loss by balancing sugar levels and cravings for carbs, as well as boosting your metabolism to burn more calories.

David’s Super Ginger tea is also Fair Trade. Fair Trade is an organization that works to support and improve the lives of tea plantation workers and small farmers. That really makes this tea “Super”!

Don’t be afraid to give up the good and go for the great. – John D. Rockefeller

Happy Monday!

Get Working…

Tags

#whatsinmycup, food, food photography, humour, tea, teacup, what's in my cup

“I must drink lots of tea or I cannot work. Tea unleashes the potential which slumbers in the depth of my soul.” -Leo Tolstoy

I’m starting by working on this cupcake!

Happy Monday!

What’s In My Cup: Organic Kashmiri Chai

Tags

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

David’s Tea Kashmiri Chai is inspired by the traditional tea originating most likely from the Kashmir Valley in India, which is made with green tea leaves rolled into small balls (aka gunpowder tea), milk and baking soda. It is also called “noon chai”, “shir chai”, “gulabi chai” or “pink tea”. Even though it is labelled “chai”, traditional Kashmiri tea has a delicate and floral bouquet, and may use only a small amount of spice, usually cinnamon and cardamom. The milk is whipped so it has a creamy texture, and it is usually served with shortbread or pastry. Once a drink to the royals, this treat is not an every day indulgence.

David’s version is more delicate than some of their other chai blends, it is still boldly spiced with  organic cinnamon, organic cardamom seeds, organic ginger, organic cardamom husk, and organic clove buds. The base is organic green tea, and it is enhanced by organic marigold flowers. The trace of florals is most notable in the smell of the tea, but I thought the spices, though an enjoyable combination, overpowered them. It is less peppery than other chai I have tried, but the clove, in particular, was quite pronounced. I also observed a bit of heat from the ginger. You could add milk, sugar or pistachios to enjoy it in a more traditional manner. But you have to hurry – I just noticed it’s on the “Last Chance” online, which means it’s going…and it may or may not come back!

She was a blend of pink ‘Kashmiri chai’ and ‘black tea’ poured in the same cup. -Tanya Jamal

Happy Monday!

Resources: https://www.foodandwine.com

Shelley

Tags

#whatsinmycup, food photography, photography, Shelley, tea, tea cups, what's in my cup

Shelley china is considered the best representative of the Staffordshire England potteries, with over 15,000 diverse patterns, many of which were designed by noted artists. Shelley china exceptionally thin, with a similar to Belleek china, and very strong. Some pieces are highly collectible.

The Wileman family, who owned a large pottery, Foley works, established a second pottery for the express purpose of producing fine china. Joseph Shelley became a partner some time after 1870.

About 1910, a legal battle ensued over the use of the name “Foley”. Mr. Shelley lost the battle and officially renamed his pottery in 1925 to “Shelley”. It reached its peak in the 20’s & 30’s, and during the war, it was permitted to continue to produce fine china because they had a strong export business. Shelly’s reputation continued to grow throughout the war, and by the 1950’s its production was at its best.  The company was sold to Allied Potteries in 1966.

The inside of the cup and the saucer are green, while the outside of the cup is white, and the handle is pink. Flowers adorn the outside as well as inside the bottom of the cup. The cups’ shape, “chester”. has indented edges. It’s pattern is similar to this mint green and pale pink Shelley tea cup was made between 1945-1966.

Tea to the English is really a picnic indoors. -Alice Walker

Happy Monday!

References: http://www.shelleychinaclub.com

What’s In My Cup? Monday Dreamin’

Tags

#whatsinmycup, beach, humour, photography, tea, what's in my cup

Happy Monday!

What’s In My Cup: Just Peachy

Tags

#whatsinmycup, ice pops, iced tea, music, summer, tea, tea cups, what's in my cup

 In vain have I struggled. It will to do. My feelings will not be repressed. You must allow me to tell you how ardently I admire and love you. – Jane Austen, Pride and Prejudice

“Just Peachy” is a real summertime treat. Big Guy gave me this tea for Christmas and I’m so glad he did. While on the sweet side (and slightly artificial tasting) when served hot, it is surprisingly refreshing served cold. With temperatures hovering around 30C these days, cold is good! In fact, David’s recommends it as an addition to fruity cocktails, and I heartily concur. Even if that cocktail is non-alcoholic! 😉

Just Peachy is an herbal tea comprised of apple pomace, artificial peach flavouring, sweet blackberry leaves, peach, natural sweet blackberry leaf flavouring, and artificial apricot flavouring. While seeing “artificial” anything in an ingredient list can be off-putting, keep in mind that it contains less sugar than juice and no added artificial sweeteners like diet pop. 

Serve it hot or cold, tall glass or cup and saucer (who says cups and saucers are reserved only for hot drinks)! Or think outside the square…

But indeed I would rather have nothing but tea.” -Jane Austen

Happy Monday!