TEA TASTING 101

This tea class offered at Affinity in Loveland, CO where my husband and I now live included 6 sessions all about tea including “cupping” or tasting of numerous teas and pairing with both cheese and chocolate!  

Session #1 included information on the history of tea, the tea plant (Camellia sinensis) and the various uses of tea as a beverage, in cooking, for health plus other uses in the home and garden.

The next four sessions included information on the types of tea, preparation and “cupping” of samples of each type from different countries plus pairing with various cheeses and chocolates.  The cheeses included different types (Something old, something new, something goat and something blue), textures, milks, plus regions and were thin slices, cut from rind to tip, and arranged from mildest to strongest with fresh fruit and scones.  We tasted a combination of 5 of the following with each tea - ricotta, brie, camembert, feta, goat cheese, gouda, English cheddar, gorgonzola, stilton and asiago. The cheese was tasted, followed by sip of tea, and then the cheese was tasted again!  The chocolate included a combination of Lindt dark, milk and white chocolate with each tea and the process was similar to the cheese with tasting the chocolate, allowing it to melt, sipping the tea and then tasting the chocolate again. The sweetest chocolate was always tasted last.  Notes were made and then compared on each tea.

Session #2 included White and Green Teas:

• SNOW BUDS, “Xue Ya,” (China) which is harvested by hand from a specific type of tea plant and the brew has a soft lingering aroma of toasted nuts with a taste of mild fresh grassy high notes with honey and nuts
• WHITE PEONY, "Bai Mu Dan," (China) which includes newly sprouted buds and/or young leaves and the brew texture is smooth and refined with an autumnal aroma plus the flavor is delicate, herbaceous, sweet and nutty
• SENCHA (Japan) with a vivacious green quality and bright, chlorophyll rich color and the brew has a bright, grassy aroma with a brisk or astringent flavor
• PEARL GUNPOWDER, "Zhu Cha," (China) has tightly rolled shape of the leaves, similar to gunpowder pellets and the brew has a rich, roasted, slightly smoky aroma with a sweet vegetal flavor with satisfying astringency

Session #3 included Oolong Teas and we tasted the same leaves brewed 3 times:

• FORMOSA OOLONG CHOICEST (Taiwan) has bold leaves, with some silvery tips and the brew is medium bodied with fruity aroma with a smooth, slightly peach flavor with notes of dark grapes
• WUYI OOLONG (China) has large silver-tipped leaves and the brew is highly aromatic with hints of smokiness plus the flavor lacks astringency and is compared to a combination of chestnut, honey and peaches

Session #4 included Black and Pu’erh Teas:

• TEA SOURCE DARJEELING (India) is a blend of 2nd flush teas and the brew is full-bodied with a flowery nose with a fresh taste and delicate nuances of flavor with some astringency and elegant muscatel notes
• CEYLON VITHANAKANDE (Sri Lanka) has an extra fancy long leaf and the brew is rich, reddish brown color and full aroma with flavor which is mildly astringent with notes of tobacco and sugarcane
• CHINA BLACK GOLD (China) has a slight greenish, vivid golden brown and red colors and the brew is rich, reddish brown color and full-bodied with a flavor that is naturally sweet with a thick mouth feel, plus a pleasant squash-like linger
• PU’ERH MAIDEN (China) which is made with older large-leaf variety tea leaves which are aged at least 1-4 years and the brew is full-bodied and has woodsy, earthy aroma and flavor

Session #5 included two caffeine free herbals Rooibos and Honeybush:

• ROOIBOS (Aspalathus linearis)(South Africa), also known as Red tea, Bush tea and Redbush tea and has a cool, sweet, refreshing flavor
• HONEYBUSH (Cyclopia intermedia)(South Africa) is made from leaves, stems and flowers of the plant and has a honey-like, smooth and sweet flavor with slightly spicy undertones

Session #6 was a complimentary tea and food pairing which included a choice of white, oolong, black or herbal tea combined with food made with teas, cheeses and chocolates.

RECIPES:

SAVORIES

• SMOKED CHICKEN SALAD SANDWICHES: Place a chicken breasts in water, add 1tsp RUSSIAN CARAVAN tea leaves.  Bring to a boil, then simmer 20 minutes.  Remove chicken, cool and chop, then combine with 1/2c mayonnaise, 1/4c combined diced red and yellow bell peppers, and a diced Granny Smith apple.  Chill.
• HONEY BACON BRIE & WALNUT CROISSANTS: Unfold croissant dough, arrange 2 quartered cooked bacon slices at the larger end of dough. Fold into rectangular packages place on baking sheets, and bake at 350 degrees for 15 minutes, until golden brown.  When cool, slice diagonally, and add a dab of honey, chopped walnuts and a slice of brie in between bacon. Serve warmed or at room temperature.
• GOUDA/APPLE CHUTNEY BRUSCHETTA: For apple chutney: Combine 2 chopped tart apples, 1/2c chopped red onion, 1/4c raisins, 1/4c apple cider vinegar, 1/4c brown sugar, juice & zest of an orange, 1Tbs grated fresh ginger, and 1/2tsp mixed spices.  Bring to a boil, reduce heat and simmer, covered, for about 40 minutes. Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Cool, cover and refrigerate for up to 2 weeks. To make bruschetta: Spread thin layer of chutney on the toasted side of baguette slices and top with grated gouda cheese.
• PINWHEELS: Spread mixtures onto flour tortillas and roll up, wrap and refrigerate overnight.  To serve cut into ½ inch slices.
  TEA LEAF:  Brew 1tsp Gunpowder Green Tea 2 times, strain and reserve the tea leaves.  Cream together 4 ounces cream cheese, 1/4c softened butter and 1Tbs combination of chopped fresh parsley, chives and thyme. Add the tea leaves.  Refrigerate 2 hours. Spread on tortillas and top with fresh spinach. Garnish each with chopped peppers. GOAT CHEESE/SUN DRIED TOMATO: Combine 4oz cream cheese and 1/4c crumbled goat cheese until smooth and creamy. Spread on tortillas, spread 1Tbs sun dried tomato paste on top and then fresh spinach.  Garnish each with grape tomato half.
• CHEESE BALLS: Roll balls in topping and place pretzel stick in each to serve!
  

  HERBED TRIPLE CHEESE: Mix together 8oz cream cheese, 4oz grated cheddar, 4oz crumbled blue cheese and 1Tbs chopped fresh herbs until smooth.  Form into 1” balls, roll in chopped pecans and parsley. Refrigerate covered overnight. Serve at room temperature. FETA WALNUT: Combine 6oz feta cheese, 4oz cream cheese, 1/4c chopped walnuts, 1Tbs chopped chives and 1Tbs chopped red pepper.  Form balls, roll in chopped walnuts and chopped red pepper, refrigerate until ready to serve. Serve at room temperature.

SCONES

BASIC SCONES: Combine 2 c flour, 1/3 c sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs. Combine an egg and 1/2c sour cream or yogurt until well blended, and then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together. Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6 wedges. Place on greased baking sheet, brush with sour cream or yogurt and sprinkle with sugar.  Bake at 375 degrees for 12-15 mins or until golden brown.

SAVORY:

• HERBED CHEESE: Add 1/2c grated Asiago cheese and 2Tbs combination of fresh dill, parsley and chives.

SWEET:

• BLUEBERRY, PEACH and RICOTTA: Add 1/2c blueberries and 1/2c diced peaches to coarse crumbs.  Add 1/2c ricotta to egg mixture.
• APPLE SPICE: Add 1tsp mixed spices, ½ peeled and chopped apple to coarse crumbs
• BLUEBERRY: Add ½c fresh or frozen blueberries to coarse crumbs
• WHITE CHOCOLATE/CRANBERRY RICOTTA: Add 1/4c white chocolate chips and 1/2c dried cranberries to coarse crumbs.  Add 1/2c ricotta to egg mixture.
• CHOCOLATE CHIP: Add 1/4c mini chocolate chips to coarse crumbs
• GINGER PEACH: Add 1tsp ginger, 1/2tsp cinnamon, 2Tbs chopped crystalized ginger and 1/2c chopped fresh or frozen peaches to coarse crumbs.

SWEETS

• CHOCOLATE DIPPED FRUIT SLICES:           mandarin oranges, dipped in chocolate and sprinkled with sea salt
            apple slices dipped in chocolate, sprinkled with a combination of raisins & crushed peanuts
• EARL GREY FRUIT TRUFFLES: Combine 1c heavy cream and 1Tbs EARL GREY TEA, bring to scalding point, strain into 14oz white chocolate,  let sit 1-2 mins before stirring, then gently whisk until smooth. Add 1tsp orange zest and 1/3 c finely chopped dried cranberries.  Refrigerate overnight, then form balls and roll in powdered sugar.
• DOUBLE DECADENT TEA BROWNIES:  Steep 1 Tbs YUNNAN TEA in 1/2c boiling water for 5 mins then strain & allow to  cool. Prepare a brownie mix using the tea to replace the liquid. Stir in 1c dark chocolate chips.  Spoon into lined mini muffin tins and bake at 350 degrees for 15 minutes. Cool slightly and then remove from tins.

“Taste and see that the Lord is good;  blessed is the man who takes refuge in him.” Psalm 34:8