The fact that tea wasn’t served at the first Thanksgiving won’t stop us from incorporating it into as many aspects of our modern day Thanksgiving dinner as possible.  The folks over at Bon Appetite have the right idea. See: tea-brined turkey with tea and lemon gravy.  The tannin in tea – Black Tea specifically – acts as a natural meat tenderizer.
Be sure to wash your turkey down with a delicious glass of Grossmutters Punsch or Grandmother’s Punch, a spiced rum and tea punch usually enjoyed warm at midnight on Christmas Eve.  And what would Thanksgiving dinner be without a batch of earl grey tea cookies?
Even if you aren’t buying this whole “tea brining” bit, we could all use a cup of tea to decompress during the hectic holiday season.  It’ll also help grandpa (and everyone else) digest that overwhelming Thanksgiving dinner – this way, instead of passing out on the couch, you’ll all make it to that pumpkin pie.

If, after all that food, the thought of pumpkin pie makes you queasy, indulge in a cup of Art of Tea’s pumpkin pie dessert tea, a select herbal blend of holiday spices like exotic cloves, cinnamon, ginger, and honeybush.

As Thanksgiving kicks off the holiday season (peace, goodwill towards men etc.) let’s not forget the peacemaking aspect of tea. With everyone’s nerves on edge, altercations are sure to transpire –
Just Remember… The next time you needlessly snap at a friend or family member, reach for a pot of tea. Remember, even Nixon was given tea as part of a peace offering with China.
Happy Thanksgiving!

Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy
from Bon Appetit : November 2004  http://www.epicurious.com/recipes/food/views/Grilled-Tea-Brined-Turkey-with-Tea-and-Lemon-Gravy-231086
Ingredients
•    5 lemons, divided
•    18 Earl Grey tea bags
•    11 4-inch-long rosemary sprigs, divided
•    2 cups coarse kosher salt
•    1 1/2 cups (packed) golden brown sugar
•    1/2 cup fresh lemon juice
•    12 cups ice cubes
•    2 turkey-size oven-roasting bags
•    1 22-pound turkey; neck, heart, and gizzard reserved for gravy
•    1 12 3/4×9x2-inch disposable aluminum pan
•    1 celery stalk, cut crosswise into 3-inch pieces
•    1 medium onion, quartered
•    1/4 cup olive oil
Preparation
Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.
Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).
Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.
Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.
Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.

Tea-and-Lemon Gravy
Ingredients
•    8 cups low-salt chicken broth
•    2 celery stalks, coarsely chopped
•    2 carrots, peeled, coarsely chopped
•    1 medium onion, halved
•    1 fresh rosemary sprig
•    Neck, heart, and gizzard, reserved from 22-pound turkey
•    1 lemon
•    1 Earl Grey tea bag
•    5 tablespoons butter
•    5 tablespoons flour
•    1/2 cup whipping cream
•    1 tablespoon finely grated lemon peel
Preparation
Combine first 6 ingredients in large saucepan. Using vegetable peeler, remove peel from lemon (yellow part only). Add peel to broth mixture. Bring mixture to boil; reduce heat and simmer until neck and gizzard are tender, about 45 minutes.
Remove neck, heart, and gizzard from broth; finely chop heart and gizzard. Pull meat from neck and chop. Strain broth. Return broth to pan; boil until reduced to 3 cups, about 10 minutes. Remove from heat; add tea bag. Cover; steep 10 minutes. Discard tea bag.
Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Cook until light brown, stirring frequently, about 5 minutes. Whisk in broth and cream. Bring to boil; reduce heat to medium and simmer until slightly thickened and smooth, stirring frequently, about 8 minutes. Stir in grated peel and neck, heart, and gizzard pieces. Season with salt and pepper.

Spiced Rum and Tea Punch
This German drink, called Grossmutters Punsch (Grandmother’s Punch), is usually enjoyed warm at midnight on Christmas Eve. It can also be served as a refreshing chilled drink. For a festive touch, add a cinnamon stick to each glass.

Makes 6 servings
from Bon Appetit : December 1996                    http://www.epicurious.com/recipes/drink/views/Spiced-Rum-and-Tea-Punch-200566
Ingredients
•    2 1/4 cups water
•    1/3 cup honey
•    1/4 cup (packed) golden brown sugar
•    2 tablespoons chopped peeled fresh ginger
•    16 whole cloves
•    16 whole allspice
•    1 vanilla bean, chopped
•    1 tea bag (preferably Earl Grey)
•    1 750-ml bottle dry red wine
•    1/4 cup dark rum
•    Crushed ice (if serving punch chilled)
Preparation
•    Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve. Boil 5 minutes. Remove from heat. Add tea bag; let steep 5 minutes. Strain syrup into bowl. Add wine and rum. If serving cold, refrigerate until chilled. Can be prepared 1 day ahead. Cover and refrigerate.
•    If serving cold, fill 6 glasses with crushed ice. Ladle punch into glasses. If serving hot, bring to simmer in medium saucepan. Pour punch into cups.

Earl Grey Tea Cookies
From Real Simple : May 2005                                               http://www.realsimple.com/food-recipes/browse-all-recipes/earl-grey-tea-cookies-10000001046907/

32 min | 20 min prep | Serves 72
Ingredients
•    2 cups flour
•    1/2 cup sugar
•    1/2 cup confectioners’ sugar
•    2 tablespoons earl grey tea leaves, from approximately 6 tea bags
•    1/2 teaspoon salt
•    1 teaspoon vanilla extract
•    1 teaspoon water
•    1 cup unsalted butter, cut into pieces
Preparation
1.    Preheat oven to 375°F
2.    Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
3.    Add vanilla, water, and butter; pulse together until a dough is formed.
4.    Divide the dough in half, placing each half on a sheet of plastic wrap.
5.    Roll each half into a 12-inch log.
6.    Wrap and chill for 30 minutes.
7.    Slice each log into 1/3 inch thick pieces.
8.    Place on baking sheets lined with parchment paper or foil, 2 inches apart.
9.    Bake until the edges are just brown, about 12 minutes.
10.    Let cool on sheets for 5 minutes, then transfer to wire racks.

Want to add a personal touch to your holiday gifts? Looking for a stocking stuffer for the tea lover in your life? Make a Teacup Candle today!

This holiday season recycle your old candles and un-used teacups to create personalized gifts. Here are the items you need before you begin:

•    Two pans
•    Partially burned candles (or wax)
•    Candy or candle thermometer
•    Wicks & wick sustainers
•    Teacups or mugs
•    Tea bags (optional for natural coloring)

As easy as 1, 2, 3……

1.)    In small pan set over a larger pan of water, melt old candles keeping the temperature of the water at approx. 200 degrees. Remove the old wicks from the melted wax & add 2-3 tea bags of your choice for a natural dyed color (optional).
2.)    Fashion wick to the metal wick sustainer and dip into the hot wax to coat. Then, stick the wick sustainer onto the cup’s bottom with the wick.
3.)    Pour wax into your chosen mold stopping ½ inch below the cup’s rim. Let this stand for an hour before adding the remaining wax to finish the candle.

These teacup candles make a great addition to any of our featured gift sets from Art of Tea. Browse our holiday gift offerings below…

Loose Leaf Tea Starter Set
Teabag Sampler Gift Set
Holiday Travel Gift Set
Art of Tea Shop Gift Set

Tea has its traditional time and place – from carefully choreographed tea ceremonies to afternoon tea with its delicious sandwiches, cakes, and pastries.  Even the simplicity of enjoying a cup of tea on a chilly day is a tradition in and of itself.

But, to every yin there is a yang, and for every appropriate time and place to enjoy a cup of tea there is also a comical, wildly inappropriate counter-scenario. Art of Tea brings you a brief guide of unusual places to hold your afternoon tea party.

1.    A football game: A brief Google search of “drinking tea and football” yielded a long list of drinking games of the alcoholic variety but nothing involving tea. Not surprising. I say, rock the boat, buck tradition, challenge convention. The next time you host Sunday night football try serving up some cucumber sandwiches (sans crust, of course) and a piping hot pot of tea. It’s about time civility was introduced to the world of football. You and your friends will be golf clapping touchdowns in no time. Take it to the next level by bringing along a hot thermos of your favorite brew to the football stadium. What better accessory to your oversized foam hand and beer gut than a nice hot cup of tea?

2.    The Mad Tea Party ride at Disneyland: Worth it just for the irony.  You can soothe whatever first-degree burns you sustain from the ride by (again with the irony) placing a wet tea bag directly on the burn – the tannic acid will help draw heat from the area.

3.    Nascar: Apparently the folks at Lipton are a step ahead of us. Their website recommends their customers to “Combine your love for Lipton® Iced Tea and NASCAR® by getting the FREE NASCAR®-Licensed Pitcher. Whether you’re watching this week’s race or are just enjoying a lazy afternoon on the porch, nothing will refresh you like some Lipton® Iced Tea.” Can’t really argue with that. But what about some hot premium cave-aged pu-erh?  It’s been known to decrease physical stress, this way you can enjoy a stress-free race (even when your driver’s car does somersaults down the track.)

4.    The bar: Throw everyone for a loop by indulging in a mild caffeine buzz from Art of Tea’s organic classic black tea.  And no, a hot toddy is not considered a tea.

5.    The sauna: Prove just how hardcore you are by kicking your sauna experience up a notch. Fill that same thermos you took to the football game with piping hot Lotus Flower – naturally caffeine free, it’s been attributed to relaxation and other health benefits. Ahhhhh.

Front Page News at World Tea News:

Art of Tea, based in Los Angeles, has taken the trend of getting customer feedback on new product offerings to a higher level, actually allowing them to judge and choose flavors before they go to market.

The company said its aim was to create a collaborative environment in which participants could learn about tea as they directly affected the product development process. The panel consists of 35 tea enthusiasts who, in their first run in October, chose Banana Dulce as a new flavor over… Click Here to Read More.

The cold and flu season (both swine and the old school variety) is upon us. While the flu shot is a viable option for preventing infection, there are also simple, everyday, natural methods of avoiding using up your sick days.
Because your mouth/throat is one of the main portals of entry – the other is your nose – Dr. Vinay Goyal, an Intensivist and Thyroid specialist, recommends drinking tea and other warm liquids as much as possible. According to Dr. Goyal, drinking tea washes off proliferating viruses from the throat and into the stomach where they cannot survive.
Green tea is especially effective at preventing the flu thanks to its high catechin percentage, which helps prevent infection and inhibits viruses’ growth and reproduction.
Catechins are flavonoid compounds that appear predominantly in green tea. According to an article in WholeHealthMD.com, green tea has about 27 percent catechins, oolong tea (partially oxidized) has about 23 percent, and black tea (oxidized) clocks in at approximately four percent.
While the flu vaccine protects against that year’s most prevalent flu type, catechins can protect against many different types of the flu virus.
Gargling twice a day with warm salt water is another great, natural way to prevent swine flu. Interestingly enough, a 2006 medical study conducted at the University of Shizuoka in Shizuoka, Japan found that gargling with tea catechin extracts reduced flu infection rates by 87 percent.
The study divided 124 elderly residents into two groups; one gargled three times a day with a solution that contained tea catechin extract, the other with a catechin-free solution. The tea catechin group had a 1.3 percent infection rate while the control group had a 10.0 percent infection rate.
Harness the power of tea! Don’t underestimate these simple, inexpensive, and natural preventative methods – your body will thank you for it.