My Crazy Kitchen

The subject of tea continues to fascinate and confound this tea-loving blogger.  Fortunately, my husband, Greg, and I operate a gourmet food company that offers to our clients some of the world’s finest teas.  However, it hasn’t always been this way.  My love of fine tea was cultivated at a very young age with tea blends that, in hindsight, pale in comparison to what is now available from reputable tea merchants.
As a child, I was pretty sure my Scottish heritage confirmed my status as an expert on tea.  First of all, my sisters and I all knew the “proper” (pronounced “proppa”) way bring cold (not hot) water to a rolling boil; to warm the teapot before adding the tea bags, etc., etc.  Tea made any other way was dubbed “dishwater” and was next to heresy in our family.
Alas, my naivety was soon replaced with knowledge that there is so much more to know about this drink made from the Camellia Sinensis plant, featured in legends, adored by kings and drunk as far back as 2700 BC.  For centuries, tea has been an important part of Chinese culture and livelihood.  To say many revere it would not be an understatement.
Since becoming involved in the tea business, there are many interesting facts that I have come to learn:
·    It may surprise some to learn that Green Tea, (which is made from the same plant as Black Tea), is made simply by not allowing the leaf to oxidize.  Black tea leaves on the other hand, are fully oxidized.  Oolong Tea is “semi-oxidized”.
·    As tea drinkers develop a more sophisticated palate, he/she often moves from black tea in tea bags with milk and sugar to pure black tea with no milk to green tea to the sacred white tea (loose of course).  This is a remarkably similar progression that a wine lover moves from “sweet blends” (otherwise known as “plunk”) to dry whites to fruity, light reds and finally, to full-bodied, bold red wines.
·    Commercial tea (from mass-produced tea bags), contain the “trailings” of tea leaves.  This is in stark contrast to the joy of “loose tea” which features the whole leaf and allows the essential oils to stay trapped inside the leaf thereby eliminating bitter taste.
·    Loose White Tea is the paramount of tea quality.  As novices progress from commercial blends of tea to higher qualities, they often discover that they have only touched “the tip of the iceberg” when it comes to the enjoyment of fine tea.  Realizing they have a vast universe to seek out they spare no cost exploring, researching, testing and, especially, sharing.

At www.epicureanfoods.com, we feature some of the finest quality teas in the world.  Those seeking a wonderful white tea might start with Pai Mu Tan Loose White Tea, a round and full-bodied white Tea that dazzles with subtle layers of peach and assertive floral notes and is available at a reasonable price.
The best decaffeinated tea I’ve ever tasted is the Decaffeinated English Breakfast Loose Tea produced by The Metropolitan Tea Company.  This tea passed for the caffeinated version with some of the professional tea buyers around the world.
For those who prefer green tea, try Jasmine Gold Dragon Organic Loose Green Tea, Sencha Kyoto Cherry Rose Loose Green Tea or Japan Sencha Loose Green Tea.
I invite you to do as I have done and embark upon a lifelong journey of learning more about the various tea growing regions of the world, the types of teas that they produce and how their tastes can be so unique and wonderful.  It truly is a labor of love for me and I invite you to follow me as I discover more about this ancient and still fascinating beverage…

Love makes the world go round. We all know that. And what better way to express love than through food. Anyone can do this, because food prepared with love always tastes wonderful.

My wee Scottish mother knows this. My late brother-in-law, Rick used to call her “Saint Helen of Port Colborne”. She (with my father) continues to welcome people into her home with offers of food and “a cup of tea”. She’s not impressed by money or status, she’s “well-grounded”.

When my five sisters and I were growing up, my mother always knew how to stretch a meal, prepared for eight into enough for nine or ten or more at the drop of a hat. Many evenings were spent at the kitchen table with friends and/or family who had just “dropped by for a cup of tea”. Children were welcome to sit and listen, or join in, on the discussion.

Tea was such a social connecter in our household. A cup of tea meant time to sit and “chat”. “Would you like a cup of tea” was like the word “Aloha” in Hawaiian. This phrase translated into so many meanings, like, “Would you like to talk about what’s upsetting you”, “Is there anything you need to tell me”, “How was your date” or simply “I love you enough to take a moment to talk”.

As I got older and met new friends, I was shocked to find out some of them didn’t drink tea. How can this be? What did they do when they needed to have a talk? Thankfully my initiation into University residence was made easier by two friendly, tea-totalers (was that redundant?).

My personal, long-time favorite is Small Pleasures Maple Tea. Simply put, it’s just a good solid cup of tea with just a touch of Maple. On a good day, I surreptitiously combine that with a few truffles away from the watchful eyes of my children. Chocolat Classique Original French Truffles are my favorite.

A Good Strong Cup of Homemade Iced Tea (recipe compliments of my wee Scottish Mother)

4-5 Regular or Flavoured Tea Bags*

1/3 cup of Real Lemon or fresh lemon juice

¼ cup sugar or to taste

6-8 cups water

1-2 trays of ice cubes.

*Small Pleasures Mango Tea combines fabulously with Lemon.

In a medium saucepan ¾ filled with water, drop in the tea bags and bring to a boil. Allow the water to boil for 3 to 4 minutes;

Take the pot off the stove and allow it to cool to room temperature;

Fill a drink pitcher with ice cubes and pour the boiled tea (at room temperature) into the pitcher;

Fill the pot with cold water and pour the water into the pitcher to fill it up;

Add the lemon juice and sugar and;

Stir and Enjoy!

My crazy kitchen becomes somewhat more manageable when I’m armed with a good cup of tea.

Be good to yourself!

Phyllis