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Tag Archives: jasmine tea
We get asked all the time, “how long do I steep this?” It seems to be an age-old question and seems to elude many of us who are not native to tea-growing countries. Early in my better tea drinking days, I would return from Sri Lanka with wonderful tea only to find that it just did not taste the same at home – It always was too dense, too strong, over steeped! I am just sitting this morning with a well steeped cup of two leaves and a bud Darjeeling tea (an unabashed plug) thinking that I’ve been meaning to post on this for, like, years. So finally…http://www.twoleavesandabud.com/n_Steep-time—how-much-is-enough-38.html . Please let us know your steeping experiences and what works and doesn’t work for you. Cheers!
I have been hiring a Brompton folding bike every time I go to London and, I confess, lusting after one for years. Last week I finally broke down and purchased one and… love it! Number one: It is a great way to get around. Saves gas, energizes me, it just is a lot of fun. Number two: Everyone loves it. In Chicago for the National Restaurant Show this past weekend – Folks at the booth next door made me open it up and wanted me to ride it in the show. At an outdoor cafe, I actually received a standing ovation for folding it up! (Granted, that table had had quite a bit to drink…) On the street I was asked at least 5 times, “where did you get that?” Anyway – get a folder – too much fun!
Here is a great way to do something different with your Jasmine Tea: turn it into sorbet! Jasmine Tea Sorbet Gourmet | June 1995 Can be prepared in 45 minutes or less but requires additional unattended time. Make sure to use high-quality tea for this recipe Yield: Makes about 3 cups – ingredients 3 cups water 2 1/2 tablespoons fine-quality jasmine tea leaves 3/4 cup plus 2 tablespoons sugar – preparation In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
Discover one of Two Leaves and a Bud‘s favorite Tea: Jasmine Tea Traditional Jasmine tea is green tea dried with petals of jasmine flower. As the tea dries, it absorbs the flavor of the jasmine. We leave the jasmine petals in ours for a great taste and visual experience. Jasmine tea is the most consumed tea in China. The finest is grown in the Fujian Province, where the teas exhibit a depth and complexity not found in lesser teas.
In the US, many people call herbal infusions Ã¬tea.Ã® This is the cause of much confusion Ã± does my peppermint tea have true tea in it (and therefore caffeine?) or is it just peppermint (and therefore caffeine-free)!? An herbal tea, tisane, or ptisan is an herbal infusion made from anything other than the leaves of the tea bush (Camellia sinensis). Herbal teas can be made with fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts and letting them steep for a few minutes. For our herbal blends we search the world for the finest available herbs and blend them to have the flavors complement one another. All of our herbal blends contain no caffeine. On the other hand, flavoured teas are prepared by adding other plants to an actual tea (black, oolong, … Continue reading