Posts tagged ‘tea’
Finum Goldton Filters – Boing Boing
Finum Goldton Filters – Boing Boing.
check out this great little review on boing boing. this looks like a great camping companion that won’t take up as much room as your Brewt
Tea Story: Update
With all the comments and questions i’ve been getting i thought it was high time for a update. I got in contact with one of owners and this is what I have so far. it will be a mix between cafe and retail, food and tea will be served. they will have over 100 varieties of tea, including fruity and aged teas. they also have a special bubble tea! ( i’m not a bubble tea fan it’s those little balls and almost choking on one once). they also “delicious waffle sandwich, fresh fruit dessert waffle and many other surprise snacks”. sounds like they have some interesting furniture and design that i’m excited to see as well. can’t wait for these guys to open, and I will let you guys know when i have a firm date or any new information.
for anyone interested in applying there please direct your emails and resumes to Iris TeaStory@hotmail.ca.
steeping made easy
found this sexy little website with all your tea steeping info and a nifty timer. it looks great and its well layed out.
im going to use it next tea time. tell me if you like it and how it works for you guys.
ginger tea, How it turned out
well i made the ginger tea in my zarafina, and its turned out pretty good, though the first try was pretty weak because i used the herbal setting but i used the black tea setting gave much more flavour. i added orange zest which also has come through nicely. although i think ill try it in a tea ball or a brewt next time so it can steep longer. ginger is supposed to be great for you and i think for digestion especially which would be nice after the gluten binge i had yesterday.
Kenya tea strike is over.
Just found this article through World of Tea and wanted to pass it on. the Kenya tea strike that has been in effect since February 8th. it was started when workers started to complain about getting paid under the minimum wage.
the rest of the article is on Business Week (HERE) check it out its good to know.
tea moments
i was just thinking the other day why i like tea, and it came to me. tea slows you down, there’s more to it you have to stop for a moment and enjoy the taste smell and warmth that it brings. on the weekends when i’m at my moms around 1 or 2 in the afternoon she will ask me to make tea. a couple of years ago she got me a Zarafina tea maker which i love. so we have tea together we sit on the couch and just enjoy each others company or listen to some music. but its just so nice to stop and have that time when the rest of the day is in front of a computer or out and about.
just wanted to share my little tea epiphany, maybe in the comments you can share your tea moments or why you like it.
Andrew Zheng tea kettle
load the leaves in the front then boil the water from the stove
tea recipe: Lapsang Souchong Gravlax
The following recipe was taken from an NPR article All Things Considered, November 14, 2006 (link)
Cooking with Tea
Cooking with tea is an ancient practice as well as a contemporary style. Teas are used in marinades, braising liquid, rubs, flavoring and garnish.
The following recipes are adapted from Eat Tea by Joanna Pruess with John Harney (The Lyons Press 2001):
Lapsang Souchong Gravlax
Scandinavian gravlax is cured with salt, sugar and dill Smoky tea leaves and Chinese five-spice powder make an Asian version.
1 1/2 cups coarsely chopped cilantro
1 1/2 pounds fresh salmon fillet, cut into 2 equal pieces
2 tablespoons coarse salt
1 1/2 tablespoons sugar
1 tablespoon lapsang souchong tea leaves, lightly crumbled
1 1/2 teaspoons Chinese five-spice powder
1 tablespoon mirin (sweet rice wine)
Lime juice, to drizzle on gravlax (optional)
Sprinkle about one third of the cilantro in the bottom of a deep glass or other nonreactive dish large enough to hold the salmon flat. Lay 1 fillet, skin side down, in the dish.
Combine the salt, sugar, tea and Chinese five-spice powder and sprinkle over the fish. Cover with another third of the cilantro. Drizzle with the mirin and place the remaining salmon, skin side up, over the first fillet. Scatter with the remaining cilantro. Cover the dish with plastic wrap and place a plate or dish with two 8- to 12-ounce cans on it to weight it evenly.
Refrigerate for 48 to 72 hours, turning and basting ever 12 hours, until the flesh no longer appears translucent. Once cured, remove the fish from the dish, scrape off the cilantro and spice mixture and pat dry. Thinly slice the salmon on the diagonal, working from the tip of the tail. Drizzle with a little lime juice, if desired.
Serves at least 6 for hors d’ouevres
