Posted on | February 27, 2015 | No Comments
Yorkshire Tea is one of a small group of tea companies with interesting television commercials. Here is one of the latest.
Posted on | February 25, 2015 | No Comments
Glengettie is a nice cup of Welsh Tea, but ads dont show up very often. Recently, we noticed this image of a Glengettie ad on the side of a bus.
Posted on | February 23, 2015 | No Comments
Welsh Brew Tea is expanding. The company that produces the only tea blended and packed in Wales is introducing new teas. Called the Welsh Tea Birds, the new teas are 12 varieties of pyramid tea bags.
The new varieties are Lemon & Ginger, Camomile, Green Tea Mango & Bergamot, Indian Spiced Chai, Green Rooibos & Orange, Mixed Berry, Morroccan Mint, Jasmine Green, Green Tea, Peppermint, Rooibos, Earl Grey and Welsh Breakfast. At the moment, these teas are not available in the United States. If they become available, we will let you know.
Posted on | February 20, 2015 | No Comments
Scottish Blend is one of our favorite teas and we also enjoy these classic commercials, which aired a while ago.
Posted on | February 18, 2015 | No Comments
From growing to harvesting to withering to finished product, tea leaves undergo big changes before being put in your tea bag. This picture from Bewleys Tea illustrates this process.
Posted on | February 16, 2015 | No Comments
Lyons Tea has put a graphic representation to one of the most popular tea quotes.
Posted on | February 13, 2015 | No Comments
All this week, we will be featuring recipes that use tea or go well with tea to help you prepare for Valentine’s Day. If you have kids and want to share the day with them as well as your valentine, this is a recipe the kids can make for their parents. Kids will like doing this and will enjoy how it tastes.
This recipe for Purple Punch is for the early 1900s. Beware that this recipe does use a lot of sugar. When we made it, we used only ½ cup and kids still really liked it. Also, these quantities make a lot of Purple Punch so just use less if you don’t want as much.
• 1 cup grated of pineapple
• 1 quart of water
• 2 cups of sugar
• ½ cup prepared tea
• juice of 3 oranges
• juice of 3 lemons
• 2 ½ quarts of water
• 1 cup of grape juice
Cook 1 cup of grated pineapple with ½ quart of water for 15 minutes and then strain through cheesecloth. To this, add ½ quart of water and 2 cups of sugar which have been boiled 10 minutes. Also, add ½ cup of prepared tea, juice of 3 lemons, juice of 3 oranges and 1 cup of grape juice as well as 2 ½ quarts water. Serve chilled.
This recipe is one of 50 you can get in the new tea ebook “Your Great Grandmother Made Better Tea: 50 Ice Tea, Tea Punch, Tea Dessert Recipes from 1890 to 1920,″ compliments of teadog.com. You can get the ebook in PDF, Kindle or ePub (for Nook and other readers) format. Discover tea recipes that have been lost over time with a compilation of 50 tea recipes from 1890 to 1920. Make interesting drinks, punch and desserts.
Posted on | February 12, 2015 | No Comments
All this week, we will be featuring recipes that use tea or go well with tea to help you prepare for Valentine’s Day. Now that you have started the day with scones, made a soup and cooked an impressive entree, its time for dessert. Everyone loves dessert and your valentine will be no different.
This recipe is for a decadent dessert, Earl Grey Flourless Chocolate Truffle Cake. This recipe is a winner in the Dilmah Tea Australia Real High Tea Challenge. You can get a lot more great recipes using Dilmah Tea at the site.
500g dark chocolate (about 17 1.2 ounces)
300g almond meal (about 10 1/2 ounces)
300ml double cream (1 1/4 cup)
1 cup brown sugar
3 tbsp strong Dilmah Earl Grey Tea
2 tbsp finely ground Dilmah Earl Grey Tea
Preheat oven to 180˚C and grease a 20cm by 25cm cake tin
Whisk cream to soft peak and add the liquid tea, set aside.
Melt chocolate in microwave on 50% power or over a double boiler, set aside.
In a large bowl add eggs and sugar and whisk over a double boiler until really tick. This will take about 10 – 15 minutes. Remove from the heat and add melted chocolate, cool slightly and add almond meal, ground tea and cream mixture, mix well. Pour into tray and bake for about 30 minutes until the top is slightly firm to the touch. Let it cool completely in the cake tin before turning out.
Cut into 3cm by 3cm squares and dust with cocoa powder and serve with a quinelle of creme fraiche infused with vanilla bean.
Posted on | February 11, 2015 | No Comments
All this week, we will be featuring recipes that use tea or go well with tea to help you prepare for Valentine’s Day. This recipes takes a few steps but you valentine will be duly impressed. The official name for this is Poached Omani Chicken Breast Marinated with Dilmah Green Tea with Jasmine Flowers. Recipe by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura of Shangri La Barr Al Jissah Resort and Spa Oman – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE.
Coconut & Ginger Sauce:
50ml coconut milk
5 leaves basil
Salt, to taste
Pepper, to taste
3 ml lemon juice
1 nos shallots
Heat up the oil to 75 C and add ¾ of the tea leaves. Rest it for 15 min. Strain and add fresh remaining tea leaves and the chicken breast. Let it marinate for 48 hrs. Remove the chicken from the oil marinade and stuff with grated coconut and pomegranate seeds. Prepare a black tea and add the sugar to balance the taste. Roll the chicken breast using a cling wrap and vacuum pack with 5 teaspoons of the tea. Sous vide the breast for 10 min in water at 85 C.
Coconut & Ginger Sauce:
Combine all the ingredients except lemon juice and reduce to a thin sauce on a slow fire. Season and strain.
Add lemon juice to cut the slimy taste.
Posted on | February 10, 2015 | No Comments
All this week, we will be featuring recipes that use tea or go well with tea to help you prepare for Valentine’s Day.
When making dinner for your valentine, you dont want to start with the entree. Begin with a soup or salad to show your culinary skill. Why not make a soup using one of the healthies teas around, rooibos tea?
WHOLESOME BEAN SOUP (Serves 8 to 10 people)
3 litres (just over 12.5 cups) of rooibos tea (use about 10 tea bags)
650 grams (23 ounces) butter beans or lima beans
150 grams (just over 5 ounces) bacon, diced
3 large onions, peeled and chopped
15 ml (just over 1 tablespoon) lemon pepper
200 grams (7 ounces) marrow bones
1 bay leaf
1. Wash beans and soak overnight in rooibos tea
2. Sauté bacon and onions for a couple of minutes
3. Drain beans and add to onions and bacon in saucepan
4. Add rooibos tea and remaining ingredients and bring to the boil
5. Reduce heat and simmer for approximately 2 hours until beans are tender
6. Serve with wholewheat bread.