The Art of Tea team and I recently wrapped up from a weekend at The World Tea Expo in Las Vegas. Steve taught a three-hour class on tea blending and two of his blends (Passionfruit Jasmine black tea and Petal Pedal rooibos) won awards in the North American Iced Tea Championship. Perhaps it was the combination of desert heat, a weekend brimming with tea, and one of the world’s best wine scenes, but something inspired me to share a few summery, pairing-friendly iced tea recipes with you here on the Art of Tea blog. Brew these iced teas at home or at your tea business… or convince your favorite restaurant to serve them with the pairing suggestions below.

Petal Pedal on Ice

Petal Pedal is an award-winning, caffeine-free rooibos blend. When iced, it has a perfectly balanced, naturally sweet flavor profile that appeals to everyone from tea connoisseurs to kids. Brew iced Petal Pedal with these easy instructions:

1 cup (250 mL) filtered or spring water

2 Tbsp. Petal Pedal

1 cup ice cubes

Instructions:

1) Bring the water to a boil.

2) Brew Petal Pedal for five minutes.

3) Remove the leaves and pour the brew over ice.

4) Serve immediately.

Makes approximately two servings (1.5 cups/350 mL).

For an added treat, pair Petal Pedal on Ice with lamb tagine, dark chocolate French macaroons or lavender-sea salt caramels.

(Almost) Classic Iced Tea

Art of Tea’s award-winning Classic Black makes a fantastic iced tea. Its Nilgiri base produces a fragrant, crisp, clear brew, while its Yunnan golden buds add an alluring, chocolaty depth that’s rare in iced teas. Blended with sugar and lemon, it takes Southern sweet tea to a new level. Brewed with vanilla sugar and orange, it becomes a sophisticated, satiating iced tea unlike any you’ve ever tasted. Here’s how to make our (Almost) Classic Iced Tea:

1 cup (250 mL) filtered or spring water

1 heaping Tbsp. Classic Black

1 Tbsp. freshly squeezed orange juice

1 Tsp. Madagascar vanilla sugar (or coconut palm sugar with a few drops of pure vanilla extract)

1.5 cups ice cubes

1 wedge orange

Instructions:

1) Bring the water to a boil.

2) Brew Classic Black for four minutes.

3) Remove the tealeaves.

4) Stir in the vanilla sugar and orange juice.

5) Pour the mixture over ice.

6) Add the orange wedge and serve immediately.

Makes approximately two servings (2 cups/475 mL).

For an added treat, pair this modified classic with Kansas City-style barbecue, fresh peaches or cardamom-vanilla pudding.

Charcoal or Wood?

I wish all decisions were this easy. When looking for a clear result you have two options left or right, green or red, bagel or muffin, in this case charcoal or wood. These are two elements used most of the time in China  for the beginning process of withering or cooking tea. Simply put this is the early stages of making tea…at least it’s simple on the surface level. There are more steps involving time, humidity, crop yield, the artisan crafting the tea and yes all this plays into making a great tea with the fate of the tea leaves passed into your hands with the right teapot.

However you view it the choices are obvious, it’s a given that you have two choices. And the results open a world which unlocks the senses by playing with these two simple gifts of charcoal and wood.

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.

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

Art of Tea Core Value #5: We are committed to continuous improvement and innovation.

We take a look at Art of Tea’s relationship with the manufacturer of their iced tea equipment, Wilbur Curtis, a leader in the commercial foodservice beverage equipment industry for over 60 years.

There is hope. As the winter wraps up (fingers crossed) both our bodies and our minds could use a good, healthy detox. Epicurious.com offers a wide variety of tea-based recipes that will help us all get our healthy on.

I thought I’d try Brian Preston-Campbell’s recipe for “Liquid Iron,” from his book, Cool Waters: 50 Refreshing, Healthy Homemade Thirst-Quenchers

I have to admit, I was a little intimidated by the name of the drink, but when I learned that cooking leafy green vegetables drains them of the powerhouse combo of iron and calcium, I was sold.  I prefer to enjoy my nutrients in their pure, unadulterated form – no wimpy greens for me, no sir.

The description of the beverage was equally appealing. Brian ensured me that the preparation of the drink would impart “an earthy green flavor that you will surely enjoy.”
Cheers to that.

The list of ingredients was simple (and a bit reminiscent of one of my favorite snacks, Veggie Booty) :

* 2 stalks red Swiss chard, chopped
* 1/4 cup chopped spinach leaves
* 1/4 cup chopped purple kale
* 1 teaspoon loose sencha green tea leaves
* 6 cups still water

I picked up the ingredients on my last trip to the grocery store, carrying them home in my eco-friendly reusable shopping bags while tromping home through a charming wintry mix.

Once home I followed the directions; blending the chard, spinach, kale, and tea leaves with one cup of the water.  Easy enough.  The result was visually disconcerting but looked very, very healthy. I strained the mixture to extract the juice, added the remaining five cups of water, and poured my beverage into a large wine glass over ice (never underestimate presentation – if I had a cocktail umbrella I would have added it too.)

I cautiously took my first sip and found the “earthy green flavor” to be pleasant and subdued.  Maybe it was all in my head but with each subsequent sip I found myself feeling stronger and healthier.  Now if I could just do something about this weather.

Can be prepared in 45 minutes or less but requires additional unattended time.

Share your feedback on making this recipe.

Sure you can drink tea but what else can you do with it?

The World Wide Web is chock-full of alternate uses for tea; some good, some bad, all entertaining. Here are a few:

1. Soak your feet in strong tea bath to get rid of unpleasant odors.  You can also try the same for your dog by brewing up a strong footbath of black tea, it will strengthen the pads of your canines feet – that is, if you can manage to persuade them to stand still for longer than a second.
2. In the same vein as stinky feet, tea can also help eliminate stinky fish hands, just run lukewarm tea over your hands after working with fish.
3. Steep chamomile tea in a facial steamer and indulge your skin in an herbal facial.  And although we’ve all heard it a million times, cold tea bags help relieve puffiness around the eyes.
4. Use hot teabags on canker sores or fever blisters to help draw out infections.
5. Cooking with tea – that’s right, you can cook with it too. Here Ceremonial Matcha is a delicious sounding recipe for seared duck breasts with a citrus-tea sauce courtesy of Emeril and foodnetwork.com:

http://www.foodnetwork.com/recipes/emeril-lagasse/seared-duck-breasts-with-a-citrus-tea-sauce-recipe/index.html

You can also use tea as a spice. Just grind tea leaves of your choice (a quick survey of internet recipes mentions the use of green, red, and oolong teas) with a mortar and pestle or in a food processor along with basic spices of your choice: salt, pepper, thyme, paprika, etc. to make a delicious tea spice rub for chicken, steak, pork, or fish.

Another great trick: try mixing a teaspoon of matcha green tea powder – like Art of Tea’s Matcha -  into a pint of vanilla ice cream until well blended for an at home version of green tea ice cream.

Perhaps the most entertaining and unusual use for tea comes from lifehackery.com, a website that offers “Useful, Unusual and (Sometimes) Ironic Tips and Tricks to Hack Your Life into Shape.”

“Not sure what to do with your old teabags? Get the normal hanging plastic device but swap out the insides with a tea scent of your choice – there are plenty to choose from and it will almost certainly beat out ‘lemon mist.”

Use your favorite black tea, but if you’re a fan of green, white, oolong or a special herbal infusion, use that instead. Not only is this creation absolutely thirst quenching, but it is really a fabulous pitcher or bowl to look at.

Here’s what you’ll need:

* One gallon of fresh spring or purified water
* Eight to ten Art of Tea teabags or eight to ten heaping teaspoons of your favorite Art of Tea blend
*Fresh fruit cut into small, wedge-like pieces
Here you can use your own discretion: Wash and peel two to three cups of oranges, kiwis, raspberries, strawberries, (any berry), lemons, limes, peaches,apples and pears(remove the seeds and core) etc. Chill in refrigerator until ready to use
* Ice cubes made from fruit juice or the same blend your are using for the Tea Sangria

Directions:
* Heat water to almost boiling, then brew the tea for a minimum of five minutes or to taste.
* Chill brewed tea for at least an hour
* Chill the glasses, pitcher or bowl in freezer
* Place fruit or tea cubes into bowl or pitcher
* Add fruit and pour tea over fruit and ice
* For an added treat garnish the chilled glass with a lemon or lime wedge
* Enjoy

We’re anxious to hear what you think, so once you’ve tried this recipe, drop us a quick note. We’re also looking to hear from you about your own special take on a refreshing summer beverage that you’ve created. If it’s new and something we’ve never seen or heard of before we’ll feature it somewhere on our site.

Cheers!!!!!