Loose Leaves Recipe  Oct 11, 2009

Loose Leaves Recipe  Oct 11, 2009

1 cup milk
1 2" piece of vanilla bean split4 tsp English Breakfast tea leaves

Pour milk into saucepan and add vanilla bean. Slowly bring to a simmer stirring often. Remove from heat and let stand until milk is cool. Remove vanilla bean. Brew tea according to package directions. Pour tea into warmed mugs and top with vanilla milk. Sweeten with honey if needed.
Makes 4-5 servings

Soothing Tea

1 tbsp linden leaves and flowers
1 tbsp chamomile
1 tbsp fragrant rose petals
Make sure these ingredients are pesticide free
Gently crush all leaves, flowers and petals. This releases their flavour. Put into a tea ball or tea bag and place in teapot. Cover with boiling water and steep 5 minutes. Remove tea ball or tea bag and set aside(this can be used again). Serve immediately. This is for calming nerves and promotes a restful sleep.

Tip:
Herbs have various potencies and should be enjoyed in moderation.

Alfalfa-versatile healing properties. It is native to Arabia and is a member of the legume family. It is also know as The Father of All Foods. It contains vitamins A, E, K, B, D, phosphorus, iron, potassium, chlorine, sodium silicon, magnesium and beta carotene. Alfalfa is a natural diuretic and laxative, improving digestion and beneficial to your intestinal tract.

It is not recommended for people with autoimmune disorders.

Benefit part is the leaves.

Benefit part is the leaves and flowers.

Lavender-Herb of Harmony, The Scented Calmer and is antibacterial and antiseptic. Eases anxiety, tension, headaches, stress, depression and nerves. Lavender tea reduces fevers and detoxifies your body and induces sweating to eliminate toxins. Use the tea for a gargle to remedy sore throats, toothaches and laryngitis. It can also be used as a body wash for healing wounds.

Facial Steam Treatment-add dry lavender to boiling water in a dish to cleanse and comfort problem skin.
Nirvana Bath-add lavender flowers to a tea ball or tea bag and put in tub. You get all the benefits of pure lavender to penetrate your skin. A great bath for recovery from illness, surgery or exhaustion.
Benefit part is the flowers.

Linden-helps ease mild gall bladder problems and upset stomach. As a hot tea the flowers act as a diaphoretic. It actually induces a mild fever, possibly helping to increase the immune system's ability to fight infections. The fever usually does not go very high because the diaphoretic also cause sweating, which causes the body to cool off.

Linden Tea-

1-2 tsp of flowers in 8oz of boiling water. Cover and steep 20 minutes. Discard flowers and take 2-3 tbsp of tea 3 times a day. This will help to ease colds, coughs and bronchitis.
Benefit part is the flowers and leaves.

New products from the gift and trade show held recently in Toronto are coming to LOOSE LEAVES!!!
-reusable bamboo cups
-reusable T-Bags
-Polish glass cups and mugs
-teapots in pink and silver and blue and silver
Other items will be arriving in the coming weeks!! I am excited about the new accessories that I will be able to offer customers.

Green rooibos is unfermented and contains high levels of vitamin C and salt minerals. It has an earthy and natural sweet flavour.

Mix together the salt, pepper, dry tea, olive oil and remaining balsamic vinegar. Toss together with the salad.

Try roasting the nuts first and then cooling them before adding to salad. Try a variety of toasted nuts and fruits.

Display Teas or Flowering Blossoms
They are a specialty tea that originated in the homes of Chinese aristocrats. Each one is made from high quality, large leaf green or black teas that are hand tied with silk thread.

The addition of colourful flower petals add flavour to the display teas.

Chrysthanthemum adds sharpness and jasmine, orange or plum add a perfumed sweetness.

These display teas deserve to be shown off. Brew them in clear, heat proof teapots, cups or wineglasses to display their colours and shapes.

Remember that flowering teas made with green tea must be infused with steamed water. Multiple infusions, keep adding water until flavour is no longer tasted.

"Save your blossom" and display it in a vase, wineglass or small bowl for a few days. Change the water to fresh water each day.

Remember equal amounts of liquid and couscous. Cover and let sit for 5 minutes. Fluff with fork and serve. Try experimenting with other flavoured teas. This would be nice served with the Chai Poached Chicken.

Tips - Tea Types

Assam...from Ceylon and India. It is hearty, malty, sometimes chocolatey or floral and has a golden, reddish  tinge.

Darjeeling...Northeast India and it is the  "Champagne of the Tea World". Delicate, sharp and refreshing.
 
Dragonwell...Chinese green tea. Sweet, fresh and delicate and very smooth.
 
Earl Grey..black tea infused with bergamot essential oil.
 
Honeybush...grows wild in South Africa and is naturally sweet and mild.
 
Rooibos..is related to honeybush and is also  from South Africa. Very high in antioxidants, naturally caffeine free.
 
Keemun....Chinese black tea. Sweet and toasty
with honeyed tones. Often used in English  breakfast.
 

Lapsang Souchong...leaves are dried slowly
over pine wood fires for a lingering smoky flavour.
 
Masala Chai...tea brewed in milk and sweetened
 with honey. Spices commonly used are cinnamon, cardamom, cloves and  peppercorns.
 
Matcha...powdered green tea used in Japanese tea ceremonies. Can be used as a food dye in baking.

Orange Pekoe...a variety of basic medium grade black teas.
 
Sencha...Japan and only buds and leaves are used.
 
Yunnan...named after a province of China, is available in green or black and has a sweet flavour.
 

Pu Erh...China and is aged in a cave. Quality and taste improves with age. Earthy, musty flavour but very clean and
smooth

Steep 3.5 oz or 100gr of green tea in 1 cup of boiling water for 1 hour. Strain and put liquid into small spray bottle and use as a cool down spray for your face and body. This is also good for healing cuts, bruising, cooling a sunburn and revitalizing tired eyes.

Tips:

How to deglaze a pan:
Pour 1/2 cup of fully brewed English Breakfast tea into a pan of sautéing mushrooms for a rich and earthy sauce.

For chicken and vegetable soups and stocks, use brewed white tea and for beef and veal soups and stocks, use brewed black tea.

Boil rice in brewed green tea instead of water. The earthier flavour will save you from over using salt and butter.

3 tbsp of mayo
1 heaping tbsp green tea leaves
Mix together and apply to face and leave for 20 minutes. Rinse thoroughly and experience the freshness.

1 lb cherry tomatoes
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp black pepper
1/4 tsp finely ground tea of your choice
Heat oven to 375
Combine tomatoes, olive oil, vinegar, pepper, and tea in baking dish that will hold the tomatoes in one layer. Bake until tomatoes start to split..approx 25 mins.

Tip

When shopping for loose leaf teas, you should:
1. Smell. Does it smell fresh? If there is not much smell you can assume that the taste is not there either.
2. Look. If you can see the leaves, ask yourself 2 questions. Do they look fresh? and Do they look dried out or stale?
Look for dried fruit and if it is in the tea that means that more care went into the mixing and this is an indication that the tea if of a finer quality.
3. Experiment. Buy small quantities and try them out before buying larger amounts.
4. Ask questions. When you are buying tea ask about different teas, blends and products. Educate yourself and you will be able to enjoy a great cup of tea.

1 tsp of your favourite dry tea
1 1/2 cups water boiled
1 c bulgar wheat
1/4 fresh lemon juice
1 tbsp olive oil
1 unpeeled English cucumber, seeded and chopped into med pieces
2 c cherry tomatoes, sliced in half
1 c fresh parsley, chopped
1 c green onions, chopped
1/2 c fresh mint, chopped
1 tsp salt
1 tsp pepper
 

Combine tea and water and steep for 3 minutes.
In a large bowl, combine the bulgar wheat, lemon juice, and olive oil. Strain the tea and pour over the mixture. Stir and set aside at room temperature for 1 hour.
Add the cucumbers, tomatoes, parsley, mint, green onions, salt and pepper. Stir well and refrigerate. This is great served cold.

White and green teas have slightly higher levels of antioxidants but oolong and black teas have recently been shown to be more effective in preventing certain diseases, such as heart disease and high blood pressure. However, it is not so important the type of tea you drink as much as it is that you drink it.

All four types of tea have the same health benefits and they aid in weight loss, and help reduce cholesterol.
LOOSE LEAVES carries Wuyi oolong recommended by OPRAH! It has a smoky, toasted nutty flavour with multiple infusions.

Use cilantro leaves for garnish if desired
Season beef and coat with flour. Heat oil in pot and add beef and over medium heat brown beef. Add onions and celery, stir and cover and let soften for 10 minutes. Add garlic and tomato paste and cook for 1 minute.

Brew tea and steep for 5 minutes. Strain and pour into beef mixture. Add vinegar, orange peel, cinnamon and ginger. Turn heat to low, cover with lid and cook for 2 hours or until meat is tender. Add sweet potatoes and honey and salt and pepper. Cook for 30 minutes or until potatoes are tender. Serve with biscuits or baguette. Sprinkle the stew with chopped cilantro.
Serves 4

White tea has always been revered as the "Tea of Royals". It is the most delicate and least processed tea in the world. The leaves are very young with white hair on the leaves. It also contains the least caffeine of all the tea types. It contains many antioxidants and heart strengthening elements. It is becoming more popular as a result of newfound health benefits.
It is very delicate in flavour with a natural sweetness that is cooling and refreshing.
Never put boiling water on white tea, just steamed water and steep for 2 minutes. You can get multiple infusions out of each teaspoon of white tea.

Super Easy Smoothie

1 tsp green tea powder..Matcha powder
1 sm ripe banana mashed
1/2 cup crushed ice
1 tbsp orange juice concentrate
1/2 tsp minced fresh ginger (peeled)
honey to taste

Puree all ingredients, except honey, until smooth. Add the honey to suit your tastes.

Drink immediately or place in freezer for up to 2 hours. If frozen break up with a spoon.

1 1/2 tbsp green tea leaves (unflavoured)
1 1/4 inches of fresh ginger, peeled and thinly sliced
5 oz of egg noodles
5 oz of bok choy
1-2 tbsp soy sauce
6 scallions
sea salt and white pepper to taste

In a saucepan bring 6 cups of water, tea leaves and ginger to a steam. Meanwhile cook noodles in a separate pot according to the package's directions and drain.

Remove the tea and ginger infusion from the heat and let steep for 4 minutes. Discard the tea leaves but leave the ginger.

Return to the heat and add the rest of the ingredients. Season with salt and pepper and heat through.
Serves 4

Try using different vegetable combinations and if using tofu or chicken use 10 oz for this recipe.

Prepare your favourite tea and add enough honey for your taste and steep for 4-5 minutes, strain and top with whipped cream.

If preparing chocolate tea, top whipped cream with chocolate shavings.

Tea Applesauce
4-6 apples, peeled, cored and chopped
1 freshly squeezed lemon and zest
1 cup of freshly brewed tea
2 tsp honey, sweeten to your taste
cinnamon to taste
Combine apples, lemon juice and zest and tea in blender and puree. Add honey and cinnamon. Adjust to your taste. Chill. Can be served warm.

Tip
If you have a craving (like chocolate) but, don't want the calories..try having a cup of tea that has that flavour in it.

Oolong teas are wonderful, both in bouquet and taste. Multiple infusions, in fact, the 3rd infusion is called the "champagne" of oolongs.

LOOSE LEAVES now has it's own blend!! Strawberry Rhubarb just went on the shelves Friday and it is delicious.

Just for Christmas..Sweet Dove Herbs and flowering blossoms are now on for $5.00 a package.

Loose Leaves Recipe  July 2, 2008

Recipe of the Week

Strawberry-Balsamic Tea Sauce

1 cup of strawberries

2 tbsp of balsamic vinegar

2 tbsp of your favourite BREWED tea

1tsp brown sugar

pinch of ground black pepper

Chop berries into small pieces. In a small saucepan combine all ingredients and stir well. Cook on low heat for 10 minutes or until strawberries are soft.

This sauce can also be made cold. Chop berries and combine all ingredients. Mix well and allow mixture to sit for 30 minutes. This sauce will be thinner and the berries chunky and firmer, but equally delicious.

Serve with tea biscuits, pancakes, waffles or over cream cheese with crackers. Use your imagination!!

Tip:

Brew up your favourite tea and use it to replace the water when making jello. Rooibos is a wonderful substitute, naturally no caffeine, high in antioxidants and very good for children.

Loose Leaves Recipe  May 16, 2008

Loose Leaves Recipe  June 25, 2008

Recipe of the Week

OVEN ROASTED TEA ASPARAGUS

1lb of asparagus
2 tbsp olive oil
1 tsp black pepper
1/2 tsp salt
1/4 tsp of finely ground DRY tea that you
love

1 tbsp of parmesan cheese

Heat oven to 350

Trim asparagus and place on a foil lined cookie sheet.
Drizzle with the olive oil and sprinkle with the pepper, salt and
dry tea .  Toss to coat the asparagus evenly and bake for 30
minutes.  Sprinkle with the cheese, return to oven and bake until cheese
has melted.

TEA TIP:    Most bagged teas are usually good for only one cup,
                but you can usually multiple infusions out of your loose leaf teas

Recipe of the Week

Chicken Tea Rub

2tsp ground black pepper

1tsp dried thyme

1tsp salt

1tsp finely ground dry oolong tea

Mix all ingredients together and sprinkle lightly on skinless, boneless chicken breasts.　 Rub seasoning into chicken and cook until juices are clear.　 Use more liberally on whole chicken.

Makes 5 teaspoons.

Tip:

When making ice tea, brew extra tea to make ice cubes.　 This will not only　keep your glass of ice tea chilled but, will not dilute it.