Tea at the Unicorn Wine Guild

Tea-related education and events, the enjoyment of the beverage and the culture of tea

Apr 4

Cooking with Tea- Tips and Tricks That Work Like Magic

by teaattheunicornwineguildllc

Cooking with tea is one of the fastest ways to grab greater health and vitality in a hurry. Here are two simple ways to begin cooking with tea today.

Tea Secret #1: Tea Makes a Great Rub

Tea can serve as a spice for a variety of meats such as chicken. pork, fish or beef. The key is using a simple recipe that is easy to apply. Here’s one I recommend for pork or beef. (think smokey grilled steaks..yum!)

2 Tablespoon Lapsang Souchong or other good black tea
1 teaspoon Sea Salt
1 teaspoon Brown Sugar
1 teaspoon Black pepper

Grind all the ingredients together and spread over your meat (both sides.) Let your meat rest,covered in the rub, for several hours in the fridge. Your dinner will soak up the terrific smoky taste of the Lapsang leaves and be ready for the BBQ.

Tea Secret #2: Tea Makes Great Marinade

If you love cooking with chicken then green tea will be your best friend. Use this simple recipe to marinate chicken or fish that you plan to bake, pouch or grill.

Brew 5 Tablespoons of your favorite green tea in 6 ounces of 180 degree water (prior to boil.) Steep for 5 minutes. Pour the tea into your marinade dish and mix with 1/2 cup of orange juice, one Tablespoon of olive oil, some fresh chopped rosemary and a bit of salt and pepper. If you love garlic or onions toss in a bit as well.

Add your chicken to the marinade and let the flavors meld together overnight in the fridge. (Be sure to turn the chicken a few times to make sure it is well coated.)

Prepare as desired. YUM!

Once you understand the facts about cooking with tea, you can move forward with confidence – and testing these recipes is a great start for anyone who loves tea and wants to improve their health.

By the way, if you’re interested in cooking with tea and still have questions, why not contact us? We sell great loose leaf tea along with wine and gifts. Visit us online at http://www.UnicornWineGuild.com or come in and see us in person at the Unicorn Wine Guild, Belpre, Ohio.

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Nov 16

Different Tea Traditions Around the World

by teaattheunicornwineguildllc

Expert Author Rob Hamilton
Is it teatime already? It probably is somewhere! Tea is a very unique drink that is often described as “more of an experience than just a beverage” and that’s probably true. Not many beverages have their own special time of the day to be enjoyed that have left a huge mark on the world or changed history the way that tea has. Tea has been around for hundreds of years and is a part of many time honored traditions around the world. Each place has its own variety of time honored tea traditions including the following.

The Chinese tea ceremony probably the oldest and has always had a significant role in Chinese culture. During the ceremony, the host serves tea to their guests as they sit together, smelling the aroma of the tea first, and then slowly tasting it, taking time to enjoy the soothing flavors. The Chinese, as with many cultures, consider enjoying tea with guests a symbol of goodwill, a way to ask for forgiveness or show appreciation.

In Japan, tea is more of a metaphor for the state of being. It’s a very Zen experience that can be shared in a group but it is more about reflection. The Japanese tea ceremonies are carried out in a place where everything is aesthetically calming and you feel at peace. The tea consumed is smooth and comforting to drink, and the ceremony is designed to elevate the spirit. With a cup of tea in every hand of celebrants, the day becomes more serene.

In Russia, black tea is the most common variety. The Russian tea ceremony is so important that it has many different works of art and books dedicated to the process itself, illustrating it in various forms. The Russian tea ceremony is also very social but it is a much darker and bitter drink than the tea variations favored in other nations.

India has always had a booming tea industry. Tea is enjoyed in many different varieties, and for many different occasions. However, it’s more tied to the economy. Buying and selling tea is a traditional way to make a living in India.

Tea can be purchased and enjoyed anywhere in the world today, and is available is a wide variety of blends as well. Every nation has their own tea traditions and most are based on good will and kindness. All this from a soothing cup of tea.

Gourmet Coffee Systems, Inc. is a one-of-a-kind Tea Portland Company. They offer gourmet coffee systems, service and convenience with the most competitive packages. Check out http://www.gcscoffee.com to learn more.

Article Source: http://EzineArticles.com/?expert=Rob_Hamilton

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Nov 9

Tea For a Crowd

by teaattheunicornwineguildllc

I love books.  I miss my Borders store greatly.  So I was thrilled that one of the local churches and the county library had book sales on the same day.  Because I love bargains, too.  Old cookbooks are a favorite.  So, I now have “The Better Homes and Gardens Holiday Cook Book” from 1959.  I must have been a popular book because I saw three that day.  While there are some recipes that make me cringe.  One is for “Hurry-up Hot Tea” which, believe it or not, recommends that you keep a jar of instant tea handy for a bracing cup of hot tea.  Measure the tea into each cup according to the label directions; fill with boiling water; stir.  Oh, come now.  Really?  Instant tea must have been new then.  However, there was one recipe that I think will come in handy for the holidays.  It’s “Tea for a Crowd”.  It’s a recipe for tea concentrate.  And I quote.  “Planning a tea?  A tea concentrate make serving large groups easy.  At teatime, all you have to do is pour a little concentrate into each cup and fill with ho, hot water.  The tea can be strong or weak — its’s the amount of concentrate that makes the difference.  Or just before serving you can combine the concentrate with the hot water in a large teapot — 1 cup concentrate to 6 cups boiling water.

“Tea concentrate for 40 to 45 servings:  Bring to a high bubbling boil 6 cups freshly drawn cold water.  Remove from heat and promptly add 1/4 pound loose tea, stirring in leaves.  Cover; steep 5 minutes.  Strain into teapot.

“Concentrate cloudy?  Add the hot water at teatime will make it sparkle again.”

That’s a pretty good start.  I have a couple of suggestions.  You can strain or  you can put the tea leaves in large tea filters – paper or mesh.  Four ounces equals 113.36 grams (for those of you metric folk) or 1/4 pound.  For the purposes of this recipe and the time period it is from, I can safely assume this is black tea used int he recipe.  As the size of the tea leaf varies with the quality of the tea, weighing is recommended.  And as black tea weighs more than others, for green tea you would use about 2/3 the weight and for white only about half.  And, I would suggest that while you may chill the concentrate and add to hot water a cooler tea will result.  Perhaps a tea too cool.  Another idea is to place the concentrate in a thermos or airpot.  And finally, I would suggest that instead of a “high bubbling boil” that the water just come to the boil to conserve as much oxygen as possible.  By making the tea ahead – I would not suggest it be more than 2 or 3 hours – you do save a bit of last minute grief and it is easier to carry.  Enjoy.

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May 21

Rooibos “Tea”

by teaattheunicornwineguildllc

I love tea, especially black tea.  But, somewhere along the line in the last few years my body has rebelled against caffeine.  I have inherited a heart arrhythmia that requires a zap to the chest to fix.  Not fun.  Not cheap.  So,  I limit my caffeine consumption and save it for a piece of chocolate,  and the occasional half cup of decaf coffee or a treat of a cup of tea – usually the second brew.  My new love is Rooibos.  A tisane from South Africa also known as “Red Bush”, many consider it to be a more healthy alternative to Camillia sinensis.

South African Bushmen harvested the Aspalathus linearis for centuries.  However, as the number of Bushmen declined, it was almost lost.  In 1772 botanist Carl Humberg rediscovered the plant.   In 1904 Benjamin Ginsberg began production of a commercial product of Rooibos.  During World War II when importation of tea from China was especially difficult, it saw a rise in popularity.  Still expensive, it wasn’t until Annique Theron wrote a book on it’s health benefits in 1968 that production increased and thus became more affordable.

Rooibos undergoes oxidation and fermentation like black tea with an end result of containing more antioxidants.  It is naturally decaffeinated as it contains no caffeine to begin with and has fewer tannins.  With fewer tannins, the body can more easily absorb iron and thus the person feels more energized.  It has a sweet and nutty taste.

Not only is Rooibos tasty as a hot drink, it makes a refreshing iced beverage.  So, if drinking tea too late in the day makes you jittery or delays your rest, try substituting Rooibos.  Use a heaping teaspoon brewed with 180 degree water for 7 minutes for a fine drink.  Enjoy.

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Apr 7

The Definitions for Different Types of Tea

by teaattheunicornwineguildllc

Dawnya Sasse has been one of my mentors since I began my journey to open the tea portion of the winery.  I share with you, with her permission, a definition of teas.

As I talk of different teas here at Tea Party Girl, you will find a definition for the different types here:

  1. Assam-Like wines, teas are often named based on where the tea is grown. In this case, Assam tea is a black tea grown in Assam, India. Assam tea is the base for many of the breakfast teas, i.e. English Breakfast. Assam tea will give you a bold, malty flavor.
  2. Ceylon-Ceylon tea is also named for where it is grown, Sri Lanka (previously the island of Ceylon). It is a black tea with a lighter, crisper taste than Assam.
  3. Darjeeling-Sometimes called the champagne of teas because it is coveted above other teas and often more expensive. It is grown in India. Its taste is fruity and spicy. Most Darjeeling teas are black teas. If a Darjeeling tea is described as a “first flush”, it is describing when in the year the tea is harvested, as this affects the taste.
  4. Green-If a tea is green, it has undergone less oxidation, the process of the tea plant chemically changing to yield a different result (black teas go through the most oxidation). Green tea has traditionally been popular in the East; however its popularity in the West increased radically when the health benefits of green tea were introduced during the last decade or two.
  5. Lapsang souchong-This tea grows in China and is pan-fried resulting in a smoky, earthy brew. This is reminiscent of the days when tea came from China to Europe over land. It gathered the flavor of the traders’ fires. It is one of the more bold flavors of black tea and has been said to be an acquired taste. Also said to be popular with men.
  6. Oolong-a tea that is less oxidized than black tea and more oxidized than green tea. It is mainly grown in China and Taiwan.
  7. Yunnan-Named after a China province, it is also called Dian hong tea. It is often used in tea blends. High quality Yunnan is identified based on the amount of leaf buds or golden tips of the tea plant present in the tea. These are harder to pick which is why their presence is valuable. This tea turns bitter quickly if over-brewed, but can handle multiple infusions (the leaves can be brewed more than once).
  8. Earl Grey-a tea named after a British Prime Minister from the 1800s. It is flavored with the oil of bergamot, a citrus fruit.
  9. White-Tea is classified as a white tea when it includes young-growth tea leaves AND buds, resulting in its pale color. Oxidation of the tea is stopped through steaming or frying the leaves. It’s more delicate, therefore more care is needed in its handling, and often fetches a higher price. It cannot handle boiling water and needs to be steeped at about 180 degrees.
  10. Dragon well-Also named Longjing tea and drank by emperors, Dragon well is a high quality green tea and China’s most renowned out of about 700 of their teas. It is hand-picked which can increase the cost and pan-fried providing a delicious chest-nutty flavor.
  11. Rooibos-A red “tea”, more correctly a tisane, not made from the camellia sinensis plant, but the rooibos plant grown at this time only in South Africa. This “tea” is also called honeybush and comes in almost every flavor imaginable. The South Africans enjoy rooibos with milk and sugar and even share it’s mildness with their infants. It is becoming popular outside of South Africa because of it’s lack of caffeine and other health benefits, and it’s mention in the popular novel, The No. 1 Ladies’ Detective Agency.

I will add definitions of other teas as I add them to my articles. If I miss one, be sure to let me know!

Dawnya Sasse is the author of Tea Party Girl.com and is a long time educator in the art of tea. Grab 52 FREE Afternoon tea recipes by subscribing at http://www.TeaPartyGirl.com You are going to love it!

Unicorn Wine Guild carries over 30 teas that have been imported and blended by Teh-Ku teas in Dublin, Ohio.

Tea Uncategorized

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Feb 28

Uses for Old Tea Bags

by teaattheunicornwineguildllc

Old tea bags may not be good for tea, but do have other uses.  Several can be added to bath water to help ease sunburns, poison ivy itches and such.  A wet bag can also be used to ease razor burn.  You can cover a boil or “zit” to help bring it to a head.  Supposedly a wart can be treated by covering it with a wet tea bag for 10-15 minutes several times a day.  Moist tea bags can be cooled in the refrigerator and used as compresses for puffy eyes and even for headaches.

It can even be used to treat hair.  Brew 2 tea bags in a quart of water, cool and pour over your hair as a conditioner.  Rinse well or just pat  it dry if you want red highlights.   This same concoction can be used to clean wood floors and furniture and as a dye for fabric.

The bag can be opened and the dry leaves sprinkled on the carpet and then vacuumed to leave a nice scent.  Dry herbal tea bags can be placed in shoes and drawers as sachets.

Tea can be used as fertilizers and gardenias and ferns are supposed to love them.  And, finally, used tea bags can be placed in the compost heap to speed decomposition of the rest of the heap.

There are even more uses for the tea.   I personally have not tried a lot of these remedies, so cannot really recommend them.  Use at your own risk.

 

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Feb 17

Some Finer Points about Bagged Tea

by teaattheunicornwineguildllc

Sometimes there is no choice but to utilized bagged tea.  Maybe the tea was a gift, or that’s all the restaurant or hotel serves.  In any case, bagged tea can be better than no tea.  (Can you tell that I’ve become a loose tea addict?)

First, if you receive bagged tea as a gift, or still have a favorite from the grocery, you can store the unopened box in a plastic bag for up to eighteen months.  Once opened, store the bags in a glass container that can be tightly closed, or a plastic container.  Be sure to only store one kind per container to prevent flavors from seeping from one type to the other.

As with loose leaf tea, begin with cold, preferably filtered, water in your kettle.  Black teas should be made with water that has just come to the boil.  Green and herbals with water that is below the boil, about 160-180 degrees F.  Steep black tea 3-5 minutes, green and herbal about 3.  Check package directions, especially for herbal as some actually want a 7 minute steep.

If the bag has a sting, take care to keep it over the edge of the brewing vessel.  If there is no string, then a spoon will aid removal.  A fork could puncture the bag.  Do not squeeze the bag.  Yes, I know there are bag squeezers available and you may have been taught to wrap the string around the bag and spoon and squeeze.  But, that just adds bitter tannins to the tea  best left behind.

If there is no tea bag holder, it is perfectly OK to ask for a small plate or bowl in which to place the used bag.  Do not place it in the saucer and then replace the tea cup in the saucer as you will just end up getting the bottom of the cup wet and that can drip on your clothes or the table.

If you are serving tea, do not place the bag in the cup, add water and then bring it to the recipient.  Either brew and  remove the bag, or bring the bag separate from the water.  Some people do like weak tea.  And please take care to have the water at the proper temperature.  Water that has  been boiled too long or even reboiled will release too much oxygen and cause the tea to be flat.

Tea, in its many forms, is still the second most consumed beverage on the planet.  The first – water.  Enjoy!

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Jan 19

My Cold Reliever

by teaattheunicornwineguildllc

After the wild winter weather we’ve been having (50’s and rain, then 30’s and snow, then 20 and sunny and all over again) I’ve caught a cold.  Or it caught me.  Sore throat, sniffles, sinus headache, aches, yucks.  And, of course, on my days off from my other job.  Doctor’s advice is get more rest.  Sure.  He doesn’t live in my world.  So I tried some of my own medicine.  Rather, Inggrie’s medicine.  I sell it at the winery. TehKu’s My Cold Reliever.  It did help.  I feel much better after two days of the herbal tea.  Others have tried it, too, and feel that it does help.  Yes, I got more rest.  But, the course of illness seems to be shorter and of less severity than I normally get when I get a winter cold.  My Cold Reliever.  Two thumbs up.

Personal Tea

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Nov 20

Tea Pairing for Thanksgiving Dinner

by teaattheunicornwineguildllc

There are some simple rules for pairing tea with food.  Personal taste is number one.  Drink what you like.

Think about the meal.  What will be the dominate flavors?  Keep things in balance.  Neither the food nor the tea should overpower the other.

Tannins cleanse the palate and match well with fatty, rich foods.  Acidic foods go well with teas that tolerate acids such as lemons.  Just as milk and lemons don’t mix, neither does a milk-based food and an acidic tea.

Suggestions?  For that multi-course turkey dinner, My Pu-erh may be your perfect choice.  Other blacks such as My Irish Blend and Sunday Blend may suffice as well.

Ham instead?  Depending on how you prepare it, the same teas as suggested for turkey will be good, as would Almond Cookie and Autumn Leaves.

When it comes to the pumpkin pie, the obvious choice is My Pumpkin Pie with it’s cinnamon, pumpkin and spice.  Chocolate for dessert?  There’s Chocolate Strawberry Cake or Snow Flake, depending on what is served with the chocolate.  Maybe you tend to lean towards Mom’s apple pie.  Earl Grey Decaf might fill the bill.

Curling up to watch Christmas Story?  Try Holiday Dream.

Try experimenting.  You just might find a new favorite.

Tea

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Nov 25

Tisanes for Health

by teaattheunicornwineguildllc

The history of drinking herbal infusions goes back many centuries.  The word “tisane” is derived from the Greek “ptisane” which refers to a drink made from barley.  Tisanes are herbal drinks that may not contain the Camellia Sinensis plant commonly known as “tea.”   For instance, Hibiscus is said to contain Vitamin C.  Peppermint is supposed to be good for indigestion, Elderflower is good for nerves and gout and Ginseng is said to have powers to invigorate the body and prolong life.  Modern medicine has it’s foundation in herbal preparations and many physicians are realizing that some tisanes can work as well as some prescriptions.  They also can interact with prescriptions.  Be sure to check with your pharmacist or physician.  What you drink can interfere with the medicine that is trying to make you well.

Tea

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