TEA BLENDING CLASS

This week at Affinity of Loveland, groups of two gathered to learn about Tea Blending to insure proper distancing.  Blending is the art of adding more than one ingredient together to create endless possibilities.  Using a variety of teas, as well as non-tea ingredients such as herbs, spices, flowers and dried fruits people can create personal signature tea blends which are wonderful for personal use as well as a healthy gift.  Once you discover the art of blending, you'll probably prefer the made-to-order tastes and subtle accents you can create yourself.  Experiment!!

Each person was given information in advance on the herbs and spices that would be available to use as well as these blends they could use at least to get started!  

Lemon Spice

1/2c Honeybush

4Tbs Lemongrass

2Tbs Lemon Verbena 

2Tbs Lemon Balm 

1Tbs Ginger Root

1Tbs Licorice Root 

Wintermint

1/2c Green Rooibos

4Tbs Spearmint

4Tbs Lemongrass

1Tbs Rose Petals & Buds 

1Tbs Rosehips

Fruit & Floral Fantasy

1/2c Honey-bos

4Tbs Hibiscus(Roselle)

4Tbs Rosehips

2Tbs Rose Petals & Buds

2Tbs German Chamomile

1Tbs Lavender 

Comfort & Joy

1/2c Rooibos 

4Tbs German Chamomile

2Tbs Lemon Balm

2Tbs Spearmint

1Tbs Lemon Verbena 1Tbs Cinnamon Chips

Then when together we went through the following general guidelines and information on the caffeine free bases available:

1.  Start by sampling some “simples” – single teas and herbs - and get familiar with the various flavors

This is a good way to get to know teas/herbs and their characteristics.

2.  Keep your ingredients separate, in original package until needed
Bring to blending table only what you're going to use to avoid contamination with aromas, taste, etc.

3. Choose a base tea

The following caffeine free bases were available:

Rooibos Tea - Red/Green (Aspalathus linearis) – the leaves/needles are

used to produce a cool, sweet, refreshing flavor which

is naturally caffeine free, low in tannins with body like

black tea

Benefits: more antioxidants than green tea , naturally rich in minerals,

alpha hydroxy acid for healthy skin, anti-spasmodic properties,
anti-viral properties plus contains no oxalic acid.

Blends: versatility of the best herbals and tea

Honeybush (Cyclopia intermedia) – leaves, stems and flowers used to 

produce a full bodied brew which is honey-like, smooth 

and sweet with spicy undertones which is naturally 

caffeine free and low in tannins

Benefits: high in vitamin C and minerals, contains antioxidants, 

phytoestrogens (isoflavones & coumestans) used in the 

treatment of menopausal systems, plus contains pinitol 

useful in regulating blood sugar in diabetes 

Blends: especially used in fruit blends

4.  Choose one flavor or family of flavors (ex. mint, lemon, spiced, floral or fruity)

 Use about three parts of your dominant ingredient(s)

5.  For accent, add small amounts of non-tea components For example:
Spices (whole, cracked or ground)
Dried or fresh edible flower petals
Well-dried fruits
Dried citrus peel
Miscellaneous: Cocoa nibs, vanilla beans 
Use one part of accent items

6.  Mix the desired herbs in small and manageable batches and then brew & taste your blend

7.  Be prepared to tweak the blend

8.  Store in air-tight containers away from light, humidity and changes in temperature.  

Each person started with one of the provided blends but put their own personal touch on the ingredients.  There was alot of tasting and tweaking along with these scones:

VANILLA 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.  Combine an egg with 1/2c yogurt and 1tsp vanilla extract until well blended, then add to dry ingredients until moistened.  Knead on a 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 a greased baking sheet, brush with yogurt and sprinkle with sugar.  Bake at 375 degrees for 12-15 mins or until golden.

Resources:

Mountain Rose Herbs
www.mountainroseherbs.com

Spice & Tea Exchange
www.spiceandtea.com

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

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

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

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. 

Tea resource: Happy Lucky’s Teahouse

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