Herbal Blessing: SPECIALTY TEA CLASS

This week at Affinity of Loveland, a group gathered to learn about five types of

specialty teas and to taste examples of each with food made with them. All

specialty teas can be produced using “real” tea from the Camellia sinesis plant

or herbal tisanes especially Rooibos and Honeybush which have the body and

appearance of “real” teas.

SCENTED TEA

These teas are produced when tea leaves are dried with other botanical material and take on their fragrance and taste. Numerous botanicals can be used including citrus, mint and vanilla, but some of the most popular are jasmine, chrysanthemum, gardenia, rosebuds and magnolias.

GREEN JASMINE - green tea with jasmine blossoms
This is the most popular flower-scented tea in Asia with it’s enchanting, unforgettable aroma and medium-bodied, sweet floral flavor

CUCUMBER SUSHI ROLLS: Cook 1c sushi rice in water with 1tsp GREEN JASMINE tea, then add a heated combination of 1/4c rice vinegar, 1tbs oil, and 2Tbs sugar, allow to cool completely. Cut 2 cucumbers in half and remove seeds to create a long, hollow tube. Stuff with a small amount of rice, julienne carrot, scallions, slices of red bell pepper, then more rice until packed full. Slice into 1/2 inch thick pieces. Serve with spicy peanut sauce: Combine 2Tbs natural peanut butter, 2Tbs rice vinegar, 1Tbs soy sauce, 2tsp sugar, and 1/4tsp red pepper flakes.

FLAVORED TEA

Flavored teas look just like any other tea because the natural or essential oils are more or less sprayed on the dried leaves. Natural flavor oils or essential oils are used to impart a smooth subtle, muted taste. Fruit-flavored teas are generally made by combining a fruit’s essential oil with tea.

EARL GREY - Indian/Ceylon tea, essential bergamot oil
A British classic and the most widely enjoyed black tea in the world. Charles Grey, 2nd Earl Grey, was presented with a gift of tea scented with citrus blossoms. This namesake tea became popular when served at social events and he gave permission to either Jacksons of Piccadilly or Twinings for it to be sold publicly. It has a unique citrusy, floral aroma of bergamot orange and a flavor that is light and refreshing, citrusy, and slightly floral.

EARL GREY HONEY BUTTER TEA SANDWICHES: Combine 1/2c butter, 1Tbs honey and 1tsp ground EARL GREY tea. Toss 1/2c shredded Granny Smith apples with 1tsp lemon juice, squeeze out excess liquid and add to honey butter. Spread the butter mixture onto pumpernickel bread slices and top with sliced turkey, trim crust and cut into triangles.

SPICED TEA

The spiced teas usually contain large pieces of whole spices which you can see. The spices can be a major or minor part of the combination.

MARSALA CHAI - Assam black tea, cinnamon, cardamom, ginger, cloves Chai comes from cha, the Chinese word for tea and is more popular in India than coffee is in the U.S. Traditionally it has four basic components - strong black tea, sweetener (sugar or honey), boiled milk and traditional Indian masala spices plus freshly ground black peppercorns for a little kick. Marsala spices are cinnamon, cardamom, ginger, cloves, and star anise and chai includes at least 4 of the spices. It is a robust, full-bodied, aromatic, and smooth tea.

CHAI TEA BREAD: Combine 3/4c sugar, 8oz cream cheese and 2eggs until light and fluffy. Add 3/4c mashed bananas and 1/2c brewed CHAI tea and mix together, then add 1 3/4c flour, Tbs chai spices, 1/2tsp salt and 1Tbs baking powder until incorporated. Pour into a greased and floured loaf pan. Bake at 350 degrees for approximately 1 hour or until a toothpick inserted comes out clean.

BLENDED TEA These teas result from the combination of either more than one tea together or tea with botanicals and/or fruit. Teas may be blended from various estates and regions to produce a desired character or botanicals may be blended with tea to produce a particular flavor or health benefits. MOROCCAN MINT - Gunpowder green tea, spearmint It is a traditional green tea enjoyed throughout the world. A sweet mint tea is a cultural habit for the people of Morocco linked with their social lives - when offered it means that you are welcome here, a sign depicting friendliness and hospitality. It is a crisp, cooling brew that can be enjoyed either hot or iced.

CHOCOLATE MINT TRUFFLES: Heat 1c heavy cream, add 1Tbs MOROCCAN MINT tea and steep for 30 mins. Strain, reheat cream to scalding point then add to 14oz semisweet chocolate chips in bowl. Allow to sit 1-2 mins before stirring then gently whisk until smooth. Pour into small bowl, cover and refrigerate several hours. Use melon baller to make truffles, then roll in cocoa powder.

NOVELTY TEA These are produced from unique processing or plant material. GENMAICHA - Sencha green tea, toasted brown rice A very traditional Japanese favorite. One possible origin of Genmaicha can be traced back to one fateful morning in 15th century Japan. A samurai servant, Genmai, poured tea for his master and kernels of roasted rice accidently fell into cup. In anger about the “ruin” of the tea, the master beheaded his servant. However he discovered that rice had transformed the tea and given it a flavour far superior and ordered it served every morning plus named the tea after his servant: Genmai-cha (tea of Genmai). It is a golden infusion with a toasty aroma and nutty flavor.

GENMAICHA BUTTER COOKIES: Cream 1c butter, 1c sugar, 1tsp almond extract and 1Tbs ground GENMAICHA tea, then add egg and mix well. Add 2½c flour and 1tsp baking soda. Roll into two logs, wrap & refrigerate overnight. Slice, sprinkle with sugar and bake at 375 degrees for 10 mins.

BLOOMING TEA - Silver Needle White tea tied with flowers, Steep in a glass pot or mug and watch them twist, turn, move and appear to bloom right before your eyes. Once done steeping and drinking, you can place your “bloom” in a clear glass container with clean cold water and enjoy it as a centerpiece for an extra day or two! They are an age-old Chinese art form in existence since the Song Dynasty when tea leaves were tied up with flowers for the Emperor’s entertainment and are also known as display, artisan or flowering teas. Natural flowers and long tea leaves are hand sewn and formed into various shapes. Resources:

Rishi Tea - https://www.rishi-tea.com Tea Source - https://www.teasource.com Tea Posy - https://www.teaposy.com