Herbal Blessing: TEA TASTING

This was the second tea tasting class offered at Affinity of Loveland and included 4 rather than 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) plus the following instructions on tea tasting:

Taste several teas

taste a least two teas of each type to benefit from making comparisons - differences, common traits.
observe dry leaves, wet leaves, infusion of each tea

The Slurp

term for this approach to tasting speaks for itself—it calls for a noisy gulp to multiply the sensations of retronasal olfaction

Essential Rules

Except for the slurp, perform the tasting in silence to avoid influencing your neighbors
Note your impressions on a tasting sheet
Clean palate with water between teas
Skip perfume on a tasting day

This session also included a little information on the following herbal teas:

ROOIBOS (South Africa), also known as Red tea, Bush tea and Redbush tea is caffeine free and has a cool, sweet, refreshing flavor
HONEYBUSH (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

We also practiced tasting and the “slurp” with HONEY-BOS (a 50-50 combination of Honeybush and Rooibos) plus enjoyed pairing with the following recipes:

TRIPLE CHEESE BALL Mix together 8oz cream cheese, 1/2c grated cheddar, 1/2c crumbled blue cheese, 4 strips cooked & crumbled bacon, 2 sliced green onions, 3Tbs chopped pecans and 3Tbs chopped dried cranberries until smooth. Refrigerate 1 hour then form into 1” balls or 1 large ball, roll in combination of chopped pecans, chopped dried cranberries and crumbled bacon. Refrigerate overnight. Serve at room temperature!
CRANBERRY-ORANGE SCONES Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt. Cut in 8Tbs butter until mixture resembles coarse crumbs, then add 1/3 cup dried cranberries and zest of an orange. Combine an egg with 1/2c sour cream or yogurt until well blended, then add to dry ingredients until moistened. Knead on floured surface until dough holds together. Divide dough in half and pat each into a ½” thick circle and then cut into 6-8 wedges. Place on greased baking sheet, brush with sour cream/yogurt and sprinkle with sugar. Bake at 375 degrees for 12-15 mins or until golden.
HONEYBUSH OATMEAL COOKIES Steep 1Tbs HONEYBUSH in 1/4c boiling water for 5 mins., then strain and cool. Combine 1c butter, 1 c brown sugar and 1 tsp vanilla until fluffy, then beat in 1 egg and the cooled tea. Combine 2 ½ c old fashioned oats, 1 3/4c flour, 1Tbs ground HONEYBUSH leaves, ¾ tsp baking powder, 1/3 tsp baking soda and ¼ tsp salt. Add dry ingredients to butter mixture a little at a time along with 1 c semi-sweet chocolate chips. Drop onto a greased cookie sheet and bake at 350 degrees for 10-12 minutes.

The next three sessions included information on the types of tea, preparation and “cupping” of samples of each type from different countries plus pairing with cheese and chocolate. The cheese was tasted, followed by sip of tea, and then the cheese was tasted again! The chocolate was similar to the cheese with tasting the chocolate, allowing it to melt, sipping the tea and then tasting the chocolate again. Finally, a combination of a savory, a scone and a sweet made with either tea, cheese, chocolate or a fruit that paired well with the type of tea was enjoyed!!

Session #2 included White and Green Teas:

SILVER NEEDLE “Yin Zhen,” (China) made exclusively from the newly sprouted buds of the tea plant. A tea that should be savored with a roasted chestnut flavor undertone and a wild honey aroma for a delicate, lingering honeysuckle aftertaste
WHITE PEONY "Bai Mu Dan," (China) 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) most common and popular variety of green tea in 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 and hints of the sea
PEARL GUNPOWDER "Zhu Cha," (China) most common green tea in the world, has tightly rolled leaves, similar to gunpowder pellets and the brew has a rich, roasted, slightly smoky aroma with a sweet vegetal flavor with satisfying astringency

The white or green tea was paired with Asiago Cheese and Milk Chocolate plus the following recipes:

SPINACH, GUNPOWER GREENS & ASIAGO MINI QUICHE Roll out pie crust and cut into circles to fit greased muffin pan. Whisk together 2 eggs, 1/2c half and half, 1/2c Asiago cheese, 1c chopped fresh spinach, 1Tbs chopped brewed GUNPOWDER GREEN leaves, salt and pepper. Pour egg mixture into crust lined muffin tin and bake at 350 degrees for 15-20 minutes or until the egg mixture puffs and is lightly brown.
CHERRY-COCONUT SCONES Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl. Cut in 8Tbs butter until mixture resembles coarse crumbs, then add 1/2c shredded coconut and 1c chopped cherries. Combine an egg with 1/2c sour cream or yogurt until well blended, then add to dry ingredients until moistened. Knead on floured surface until dough holds together. Divide dough in half and pat each into a ½” thick circle and then cut into 6-8 wedges. Place on greased baking sheet, brush with sour cream/yogurt and sprinkle with sugar. Bake at 375 degrees for 12-15 mins or until golden.
GREEN TEA SWEETS

Combine 3/4c confectioner’s sugar and 1 1/2Tbs MATCHA (powdered green tea), then beat into 10Tbs of softened butter until smooth. Add 3 egg yolks, then add 1 3/4c flour and mix well. Refrigerate until firm. Roll out ½” thick and cut into leaf shapes. Place on greased cookie sheet and bake at 350 degrees for 12-15 mins or until slightly golden around the edges. Cool and dip half of each leaf in milk chocolate.

Session #3 included Oolong Teas and we tasted the same leaves brewed 1 and 3 times:

BAMBOO MOUNTAIN “Zhu Shan.” (Taiwan) made with newly sprouted leaves which are rolled with a light roasting for a lighter body, bright, floral fragrance and crisp body, a long sweet finish and a multi-layered character over multiple infusion
MAGNOLIA OOLONG (China) rolled leaves and dark brew with hints of smokiness and a distinct fruity flavor

The oolong tea was paired with Brie Cheese and White Chocolate plus the following recipes:

OOLONG TURKEY SOUP

Saute 1 chopped onion, 3 grated carrots and 1 chopped bell pepper in 2Tbs olive oil for 8-10 minutes, then add 1 heaping Tbs Oolong tea and stir well. Add 5c bone broth and bring to a boil, then add 2c cooked turkey, 1 can diced tomatoes and 1c cooked brown rice, and bring back to a boil. Stir in 2c chopped kale, season, reduce heat, cover and simmer until vegetables are tender, about 15 minutes. GARLIC BUTTER BAKED BRIE CUPS Place cubed round of brie in phyllo cups and top each with garlic herb butter. Heat in microwave until brie is melted, serve with soup.

GINGER-PEACH SCONES: Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl. Cut in 9Tbs butter until mixture resembles coarse crumbs, then add 1tsp ginger, 1/2tsp cinnamon, 2Tbs chopped crystallized ginger and 1/2c chopped fresh or frozen peaches. Combine an egg with 1/2c sour cream or yogurt until well blended, then add to dry ingredients until moistened. Knead on floured surface until dough holds together. Divide dough in half and pat each into a ½” thick circle and then cut into 6-8 wedges. Place on greased baking sheet, brush with sour cream/yogurt and sprinkle with sugar. Bake at 375 degrees for 12-15 mins or until golden.

WHITE CHOCOLATE-OOLONG TRUFFLES: Steep 1Tbs oolong tea in 1/4c heated heavy cream then strain, reheat and add to 2c white chocolate chips and allow to sit 1-2 mins before stirring then gently whisk until smooth. Cover and chill. Use melon baller to make truffles then roll in combination of ground tea and powdered sugar or just coconut.

Session #4 included Black and Pu’erh Teas:

GLENBURN 2ND FLUSH DARJEELING (India) picked in early summer with some silver tips and full of aroma, light and bright, smooth on the palate with undertones of citrus and grape
CEYLON VITHANAKANDE (Sri Lanka) nice every day cup, 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
BLACK GOLD (Yunnan, China) traditionally processed black tea, consisting of one leaf and one bud, 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 squash-like linger
VELOUR “LEAF” PU’ERH (Yunnan, China) made with older large-leaf variety tea leaves which are aged at least 1-4 years and has a woody, earthy aroma, brew is dark, full-bodied and has earthy, rich flavor and velvety, smooth texture

The black and pu’erh teas were paired with Gouda Cheese and Dark Chocolate plus the following recipes:

CHICKEN SALAD PUFFS:

Cook chicken breast with 1Tbs RUSSIAN CARAVAN tea in water. Combine 2c cooked chicken, 1/4c mayonnaise, 1/4c diced red & yellow peppers, and 1 chopped apple. Refrigerate overnight. PUFFS: Melt 2Tbs butter in 1/4c boiling water. Add 1/4c flour, dash of salt then cook and stir until mixture forms a ball. Cool slightly, then add 1 egg, beat until smooth, add 1/4c shredded Gouda cheese. Drop by teaspoonful onto greased baking sheet, bake at 400 degrees about 20 mins. Cool and split. Fill with chicken mixture and serve.
APPLE SPICE SCONES: Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl. Cut in 8Tbs butter until mixture resembles coarse crumbs, then add 1tsp mixed spices and ½ peeled and chopped apple. Combine an egg with 1/2c sour cream or yogurt until well blended, then add to dry ingredients until moistened. Knead on floured surface until dough holds together. Divide dough in half and pat each into a ½” thick circle and then cut into 6-8 wedges. Place on greased baking sheet, brush with sour cream/yogurt and sprinkle with sugar. Bake at 375 degrees for 12-15 mins or until golden.
DOUBLE DECADENT TEA BROWNIES: Steep 1 Tbs YUNNAN 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.