Archive for September, 2009
It’s not uncommon for folks who are passionate about tea to have other culinary interests, and quite often foodies such as ourselves delight in finding new and interesting ways to merge their various food passions. Well, our latest passion is chocolate, and we figured it might be worth sharing some thoughts on the subject of tea and chocolate pairing.
Successful combinations of tea and chocolate can be achieved in a variety of ways. You can look for tea/chocolate pairings that share similar flavor characteristics, thereby enhancing one another. Conversely, you can also find very satisfying combinations where the flavors of the tea and chocolate contrast – these are sometimes the biggest hits. Lastly, look for tea/chocolate pairings where the characteristics of each aren’t necessarily the same, but are compatible or complimentary in some fashion. Along these lines, we offer a few ideas for you to try, but by no means is this list exhaustive – let your palate, your creativity and your sense of adventure be your guide!
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September 30 2009 | Cooking with Tea and Tea Fun | No Comments »
Refers to a characteristic of certain loose leaf teas which are intentionally composed of a variety of particle sizes, or “grades,” unlike most orthodox teas where uniformity of leaf size is a priority. Mixed grading is a trait that is fairly exclusive to Japanese green teas. The combination of large and small tea leaves and leaf fragments results in a heartier infusion, with more body and somewhat greater bitterness, which is preferred by many Japanese tea drinkers. To get a really authentic example of a Japanese green tea with mixed grading, give our organic Sencha Green Tea a try today!
September 30 2009 | Tea Terms | 1 Comment »
After a very rigorous screening process, we are pleased to announce that Arbor Teas is now a member of Green America’s Green Business Network! The Green Business Network is the green business program of Green America, the nation’s leading non-profit educator on socially and environmentally responsible consumption and investing. Green America’s mission is to harness economic power—the strength of consumers, businesses and the marketplace—to create a socially just and environmentally sustainable society. Companies are only eligible for membership in the Green Business Network™ if they are found to be:
- using business as a tool for social change;
- “values-driven,” not simply profit-driven;
- socially and environmentally responsible in the way they source, manufacture, and market their products, and run their offices and factories; and
- committed to and employing extraordinary and innovative practices that benefit workers, communities, customers, and the environment.
We are deeply honored to be included in this select directory of the nation’s most progressive businesses, and view it as further validation of the intense focus Arbor Teas maintains on matters of sustainability and social justice. Arbor Teas is proud to be working with Green America to advance their mission.
September 30 2009 | Green Business and Media | 2 Comments »
In the celebratory spirit of this inaugural “cooking with tea” post, and the joy brought through collaboration among friends, let’s have organic matcha tea cakes and ice cream! Matcha, traditionally consumed during the Japanese tea ceremony, has a thick, rich green taste with a discernable bitter quality. Its flavor is strong enough to be retained when combined with butter, eggs, milk and sugar in this delectably moist cake. Plus, the green powder lends such a lovely vibrant-hued crumb with an ever so slightly grainy texture. On a whim (and with a nod to the end of the summer season), I paired this cake with sweet corn ice cream, which is NOT for the faint of vegetables! Lavender, agave, honey, buttermilk or tea-infused ice creams or gelatos (perhaps a future post) would all be wonderful substitutions. The cake is topped with an organic kukicha green tea-infused whipped cream. One of my favorite Arbor Teas, kukicha is made of a gorgeous variegated combination of leaves and stems, which yield a delicate green tea flavor. It imparted just the subtle flavor I was after for this whipped cream so as not to compete with the matcha cake.
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September 03 2009 | Cooking with Tea | 6 Comments »
We at Arbor Teas want to inspire you to think outside the pot. Yes, a perfectly steeped cup of tea holds much tradition and most definitely nourishes the body and mind, but there are many more ways – both savory and sweet – to use these fragrant leaves. Think saturating as an infusion into milk or cream, stocks or sauces, crushing to form a substantial base for a dry rub, or heating directly in the frying pan as you would to coax the intensity from any spice layered into a stir-fried-type dish. The possibilities are endless, invite much creativity and encourage playfulness.
But first, an introduction is in order. I’m Olivia, an avid baker and home cook who occasionally blogs about my kitchen exploits. I must disclose I have no formal culinary training, although ironically I have a background in gustatory science. I also have an immense passion for food and very encouraging (and happily satiated) family and friends. Two of which, Jeremy and Aubrey of Arbor Teas, have asked me to share with you recipes that use their organic loose leaf teas. I hope you enjoy!
September 03 2009 | Cooking with Tea | No Comments »