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Did you take me up on my suggestion to go apple picking? If you did, you are probably now wondering what to do with all of those apples. You may have picked up a jug or two of cider as well. Why not have an apple-themed tea to celebrate the fall? I have a lovely little cookbook that I picked up the first time we went to the orchard, called simply Apple Cookbook by Olwen Woodier. This book has recipes for every course, as well as a little about the fruit that humans have been consuming for at least 8,000 years.
Apple Coffee Cake is a classic on the tea table. Here is Woodier’s recipe:
- 3 medium apples
- juice of 1/2 lemon
- 1 teaspoon plus 1 tablespoon ground cinnamon
- 2 cups granulated sugar
- 1 cup (2 sticks) butter, softened
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1 cup chopped pecans
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan.
- Peel, core, and chop the apples into small pieces. Place in a large bowl and toss with the lemon juice and 1 teaspoon of the cinnamon.
- In a large mixing bowl, cream the sugar and butter until fluffy. Beat in the eggs, sour cream, and vanilla.
- Sift together the flour, baking powder, and baking soda. Fold into the sour cream mixture.
- Stir in the apples. Pour half of this batter into the prepared pan.
- In a small bowl, mix the remaining 1 tablespoon cinnamon, brown sugar, and pecans. Sprinkle over the batter in the pan. Cover with the rest of the batter and smooth the top.
- Bake for 1 hour 20 minutes, or until a skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes; turn out of pan onto a wire rack. Cool completely before cutting.
Yield 15-20 servings.
That’s just a teaser of the recipes in this handy book. The Curried Chicken Salad would be great for tea sandwiches, a French Apple Tart would be an elegant dessert, and Sherried Apple Crepes would be a nice alternative to the more traditional scones.
To go with it, try this Apple Tea adapted from Taste of Home:
Ingredients:
- 1 cup water
- 4 whole allspice
- 4 teaspoons of your favorite unscented black loose leaf tea
- 1 cup unsweetened apple juice or cider
- 2 tablespoons honey
Directions: In a small saucepan, bring water and allspice just to a boil; add tea. Remove from the heat; cover and steep for 3 minutes. Strain out allspice and tea. Stir in apple juice/cider and honey; heat through. Yields 2 servings.
Don’t forget to check out The Tea Scoop!
Hey, everyone! Here’s a nice video on our delicious Izu Matcha Japanese green tea, which just happens to be on special today…
By Louise Baker
The average college student has a schedule typically inundated with a mix of classes, extracurricular activities, and of course, a social calendar. As such, all-nighters, late nights, and sleep-deprived afternoons are par for the course. Perhaps the most popular remedy for sandy eyes among undergraduates are caffeinated beverages. Of course, there are your standard energy drinks such as Red Bull and the like, but when you want to make your caffeine shot a social opportunity – and in college, most things turn into social events on some level, given the communal atmosphere – going for coffee or tea is a popular activity. These days, your local coffee shop serves, in addition to standard lattés and mochas, quite a selection of tea, for British-style Earl Grey to green tea with a good dollop of honey. And of course, everyone knows that any college campus worth living on must be within at least a couple miles of a decent coffee shop.
Tea in the Land of Women
Of course, at certain schools, tea isn’t just a pastime – it might as well be a way of life. In particular, Bryn Mawr College of Pennsylvania has a rich and storied tea culture dating back to its nineteenth century origins. Bryn Mawr, a quiet Gothic campus on the wealthy Main Line area outside of Philadelphia, is a women’s college that traces its roots back to the days when clever, well-bred girls – in lieu of attending the then all-male Ivy League universities – flocked to “Seven Sisters” colleges, which afforded them educations meant to equal those of their male peers. Bryn Mawr – alongside Wellesley, Barnard, Mount Holyoke, Smith, the now coed Vassar, and the now defunct Radcliffe, was one of these “Sisters.” And with the tradition-saturated climate of the time, young women of course were also expected to maintain a certain degree of “propriety.” What constituted propriety? In addition to white gloves and pearls, afternoon tea was a standard affair. Of course, the Seven Sisters colleges of today are a far cry from their relatively stuffy historical selves, but at least at Bryn Mawr, “teas” remain an integral part of campus culture. Of course, a “tea” at Bryn Mawr these days is a very nonspecific event. Any old gathering can be called a tea, and often, one substitutes Coke or Sprite for tea. Every once in a while, though, there’s still the girl who will brew everyone a good steaming pot of darjeeling – and proper tea is, of course, also available in the dining halls.
Final Thoughts
Although coffee remains the king of caffeinated beverages, particularly in the college crowd, tea is certainly climbing in popularity. It is, at the very least, a healthier alternative, so the next time you open your mouth to order that latte at the student-run café, consider substituting a green tea.
Louise Baker writes about online degrees for Zen College Life and has also written about the best schools online.
See also: College Dorm Teatime
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By Stephanie Harkins [reposted from our sister blog]
Ti Kuan Yin Oolong
The Gongfu tea ceremony, also known as the Kungfu tea ceremony, literally means “Way of tea brewing with great skill”. The ceremony itself a Chinese method of brewing teas. Usually Oolong tea, which is a type of tea between green and black tea, or Pu-erh tea, which is an earthy and pungent tea, are the teas that are brewed Gongfu style. Unlike the Japanese tea ceremonies which focus on traditional gestures and hand movements, the Chinese Gongfu ceremony focus is on the quality of the brewed tea.
To brew your tea in this manner, first you must have all the appropriate accessories. A Yixing clay teapot is necessary, which contains a special type of clay called “Zisha” which absorbs tiny amounts of the teas with each use, and after prolonged use, the teapot takes on the flavor of the teas. Along with your teapot, you will need 3 small (30 ml) teacups, as well as fresh filtered water. A kettle for boiling the water will be required, and a container to dispense water, a tray for catching the water or tea as it is poured, and a clean cloth to wipe up any spills.
Once you have all the necessary equipment, you must find a good space to hold your tea ceremony. Ideally this would be spacious, peaceful and relaxing. Incense, flowers and traditional music can help to enhance your environment.
The first stage of the ceremony involves preparing and warming the teapot and cups by laying them out and warming as well as sterilizing by rinsing with hot water, then pouring that water away. The second stage is for appreciation of the tea itself, where the people partaking in the ceremony inspect the tea to be brewed for aroma and appearance. In the next part of the ceremony, the tea leaves are placed into the teapot.
Next, the tea leaves are “rinsed” using a technique called “Rinsing from an elevated pot”. You do this by placing the clay teapot into the water-catching bowl, then pour water at the appropriate temperature into the teapot from an elevated position until the pot overflows. Water heated to the appropriate temperature for the tea is then poured into the pot until the pot overflows then any debris or bubbles are gently removed to keep the tea from touching the mouth of the pot which you cover with the lid.
Some people suggest that this tea should then be steeped shortly then poured out. Other people suggest immediately pouring the first tea leaf brew into the cups without allowing it to steep. This first brewing is known as “A row of clouds, running water”, which is essentially performed to rinse the tea leaves. After rinsing the leaves, the pot is refilled with water poured from a low height. Then the hot tea from the first brew is poured over the outside of the teapot before serving the tea to guests in an even manner around the table. Usually the tea leaves being used are good for 4-5 steepings!
Finally the Gongfu ceremony ends by placing the used tea leaves into a clean, clear bowl for all guests to inspect and appreciate.
Stephanie publishes the Tea Review Blog.
By Alexandra Hoover [reposted from our sister blog]
High on catnip?
If you’ve ever wanted to experience firsthand what catnip is all about, you may want to make this catnip tea. It also includes chamomile, lemon balm, mint, and lemongrass. You need half a cup of catnip, a fourth of a cup of mint, a fourth of a cup of lemongrass, three-fourths of a cup of chamomile, and one cup of dried lemon balm.
This recipe is especially worthwhile if you have a garden. If you have been growing catnip, but don’t have a cat, here is your chance to try something new and appropriate. (Yes, catnip can be used by humans!)
To prepare it, mix all the ingredients together. Make sure you keep them in a sealed container until you want to make the tea. When you are ready for your catnip delight, put two teaspoons in a mug of boiling water for a maximum of five minutes. Take the herbs out, unless you prefer your tea to be strong. In that case, enjoy them in your cup for as long as you like.
Catnip tea does not produce the same affects on humans as it does cats. After drinking a sip, you won’t roll around on the floor, pouncing on imaginary objects. It is calming and welcome after a stressful day or taxing activity.
In addition to the tea’s sedative qualities, it provides numerous health benefits. For instance, catnip tea will relax your muscles and relieve nervousness. It also possesses anti-bacterial and anti-fungal properties. It is beneficial for most people with one exception–avoid drinking this tea if you are pregnant or plan to become pregnant.
Whether your cat will drink this tea is another story altogether. Stick to the liquid variety and your cat will stick to the herb.
Fact: Did you know that catnip belongs to the mint family?
By Alexandra Hoover
Masala chai is a very popular tea from India which includes spices as well as herbs. In some situations, masala chai is used as ayurvedic medicine; nevertheless, this particular recipe should not be relied on for any curative qualities. While the word “chai” seems to apply specifically to Indian tea, it is actually a generic term for this beverage. Although it is similar, do not confuse it with a chai latte, which is a lot foamier.
To make masala chai, it is necessary to use these ingredients: 12 black peppercorns, 6 whole cardamon seeds, 4 cloves, 1/2 cup of milk, 10 teaspoons of sugar, 12 sticks of cinnamon, 5 cups of water, and 6 teaspoons of leaf tea. If you want to simplify the recipe and use fewer ingredients, try just using cardomon seeds, cloves, milk, sugar, tea and water. For an alternate recipe, consider adding star anise and ginger. If you like rooibos, there are also red tea variations of masala chai which add a unique flavor.
To follow the traditional masala chai recipe, start by boiling a mixture of milk and water. Stir after adding spices and sugar. Turn off the heat, put a cover on your pan, and let the spices sit for nine to ten minutes. After you let the spices soak and add the leaves/teabags, boil the water again. For the next six minutes, let the combination simmer on reduced heat.
Finally, strain and serve the tea. If you want to add more milk and sugar, this is the time to do so. You can also serve masala chai cold. This tea is perfect if you have a taste for milky spiciness and the acridness of cloves. The tea is much healthier than an Indian cigarette, or bidi, which is often considered more dangerous than a filtered cigarette.
By Alexandra Hoover
Green tea is one of the most ubiquitous teas on the market. Tasty, full of antioxidants, and recognizable to all tea drinkers, green tea is a favorite among many tea enthusiasts. In fact, it is precisely for these reasons that green tea is often taken for granted. As green tea is so familiar to us all, you may ask, “How much variety can green tea have?”
Sencha green tea is a unique Japanese green tea produced without grinding leaves. Sencha differs from Chinese green tea inasmuch as it is steamed for half a minute before the leaves are rolled and dried. Although sencha means “roasted tea,” it is not pan-fried like Chinese green tea. Instead, sencha is fired after the leaves have been dried.
What is the difference between green tea leaves that have been initially fried, opposed to leaves that have been fired after they were dried? One can definitely note this dissimilarity in the taste of sencha. Sencha tastes a little like seaweed but with creamy overtones. It is especially delicious with agave or cream, as it possesses a slight creamy, vegetal quality.
In addition to its unique taste, sencha offers health benefits including cancer fighting antioxidants and theanine. While antioxidants help eliminate free radicals, theanine is an amino acid. Theanine is useful for one’s body inasmuch as it creates calming effects in the brain. It is not common in nature but can also be found in the basidiomycete mushroom, Boletus badius.
To consume 100-200 mg of theanine, drink three cups of sencha a day. This unique amino acid found in sencha has been found to help the body’s immune system. On a similar note, in a trial conducted by Johns Hopkins University, gophers given theanine showed increased cognition and memory. Sencha is worth a try (especially if you have forgotten your keys too many times).
By Chris Robideaux
Tea dieting has become quite popular recently. A proper tea diet can help you lose weight by boosting your metabolism, and at the same time suppress your appetite by providing a certain amount of nutritional elements to the body. The soothing, stress-reducing effects of tea compound these effects, and make tea dieting one of the more enjoyable ways to lose weight, appetite and lower blood pressure at the same time.
Pomegranate Oolong
There are many health effects had by drinking plenty of tea, so this type of diet makes perfect sense. The EGCG (Epigallocatechin gallate, a type of catechin) in tea increases the rate and efficiency of the fat burning process. Dieters are encouraged to eat well-balanced meals consisting of proteins, carbohydrates and fat.
One attractive aspect of the tea diet is that partakers can choose from any of the four major tea types: green, black, white and oolong. Herbal teas should be avoided for the diet. The tea can be consumed hot or iced, avoiding excessive sweeteners (honey is okay, of course). The recommended foods while on the tea diet include:
- Lean beef
- Fat free cheese
- Fish
- Egg whites
- Turkey breast
- Boca burgers
- Nonfat yogurt
- Brown rice
- Avocado
- Olive oil
- Flaxseed
- Raw nuts
- Vegetables and fruit
It is also advisable for tea dieters to have a carbohydrate snack if they have some protein, and vice versa, as this will help reduce an increase in blood pressure, and the carbs being stored as fat. This is one diet that encourages snacking, and the regimen of meals goes: breakfast, morning snack, lunch, afternoon snack, dinner, and evening snack. One can come up with some very creative and delicious combinations on their tea diet with the likes fresh fruits and vegetables, turkey burgers, grilled chicken, edamame, rice, and two cups of tea per interval, barring morning snack time.
By Chris Robideaux
Evidence shows that the regular consumption of green tea results in reduced risk of heart disease. One Japanese study in particular found that those who drank five cups of the highly popular beverage per day cut their heart disease risk by 26%. Interestingly, the effects of green tea were found to be stronger in women than in men. The Journal of American Medical Association published the results of this study in September 2006. Although the FDA rejects this health claim in the face of a mountain of evidence otherwise, many millions of comparatively healthy people drink green tea and believe in (as well as enjoy) its life-affirming properties.
Green tea helps prevent heart disease, but it also does so much more. This wonder-drink contains the disease-busting elements of catechins, phytochemicals and polyphenols, which are on the front lines in the body, doing things like aiding digestion, relieving stress and reducing blood pressure. Tea is the most commonly consumed drink in the entire world, after water, and probably the most popular as well. The wisdom of the ancients (particularly those in China and the Far East) knew quite well that it was a sacred plant that made a sacred concoction, and it was lent medicinal status. This reverence, thank goodness, has carried forward into a modern, polluted, disease-suffering world which needs tea more than ever before.
Savor well the effects of green tea – and all the tea, for that matter, as it’s Mother Nature’s way of telling us all she wants us to be vigorous and healthy. With heart disease being the leading cause of death in the United States, drinking green tea is more imperative than ever. With all the choices in teas on the market, including rich and varied herbal infusions, one can breathe the myriad aromas deeply, as the sensual and medicinal tonic is absorbed into the body, mind and spirit.
by Alexandra Hoover [reposted from our sister blog]
Burdock Root
To enjoy a delicious and healthy beverage, Essiac tea is a valuable choice — especially if you don’t mind exercising a little creativity and research skills. Essiac tea consists of burdock root, sheep sorrel, slippery elm bark, and Turkish rhubarb root. The tea is a decoction and not an infusion. Instead of defusing the ingredients to make Essiac tea, one should boil the herbs for a few minutes, and then allow them to steep for a few hours.
Before one begins the decoction process, it is essential to gather, or buy, the ingredients mentioned above. If you are not in the position to gather any materials, you can order them online or at your local health store, or food cooperative. Once you have your ingredients, ensure that you have enough burdock, sorrel, elm bark, and rhubarb root, depending on how much you need.
Make as much Essiac tea as you deem necessary for your health or general well-being. If you want the decoction to last a long time, mix 4.25 ounces of burdock root, 2.8 ounces of sheep sorrel, 0.7 ounces of slippery elm bark, and 0.18 ounces of rhubarb root. Remember to mix the decoction very thoroughly. Mix 1 cup of herb mixture to 256 ounces of water, boil it for 10 minutes, turn off the heat, and leave it covered and warm for a whole night. In the morning, use a fine strainer. Place the tea in hot, sterilized bottles.
Once you have prepared your Essiac tea, you will be ready to enjoy this unique beverage’s benefits. Essiac tea was a recipe handed down by an American India Ojibwa medicine man to a nurse, Rene Caisse. Through the use of this tea, Rene Caisse helped alleviate such illnesses as cancer. She drank the tea every day until she died at 90 years old. It’s worth a try, don’t you think?
