New Zealand Earl Grey

A wonderfully clouded spring day: sunny, but not unbearably so, and a calming, gentle breeze brushing softly across my face. The house is clean and I feel very much deserving of this warm cup of Twinings New Zealand Earl Grey. I can hear birds playing in the trees; fighting over meals; tumbling in the twigs. A giddy couple hopping and laughing on and around the lemon tree. Faeries dancing in the sunlight as it beams off of the garden shed.

The scent of lemons and those pretty pink flowers dotting the hedge-line blend with the aroma of green grass and daisies to bring this tantalizing scene to a moment of magic as the bergamot serenades my palate – singing with subtle orange flavour and black tea glory. That moment as flavour, scent and sound is, all at once, suddenly tasted by the soul, along with the dazzling spring colours, absorbed simultaneously, all as one in the same; painted as a sensation; forever captured until it is, for a wavering second, lost within the Sands of Antiquity, lying in wait for that single moment of magic to, once again, unveil true Beauty.


I know I haven’t written in a while (life gets in the way, though a friend tells me that is just an excuse), and this entry seems exceedingly short, nevertheless, that is all it needs. Twinings New Zealand Earl Grey Tea is, in short, an ingredient of Magic.

Simple, elegant, delectable.

Lapsang Souchong Vegetable Soup

lapsang souchong, black tea, cooking with tea, vegetables, vegetable soup, stovetop cooking

Everyone in my household currently has a cold, typical of Winter, I suppose; so I decided to cook a healthy, wholesome soup for dinner. And having recently partaken in a discussion about Tea Pairing and Cooking with Tea on Twitter, I decided to take this leaf and put it in my own book:

 

I love making soup, it is so easy, and can be very creative. One can create any flavour, evoking any emotion, by creating soup. It is delicious, if you make it so, and, also, rather easy to eat. Versatile, soup can be smooth or course, or chunky. Just select your favourite ingredients, flavours, and colours (I always cook by colour), chop them up, boil them in water for an hour or so, and serve. Or blend, and then serve, depending on your preferred style. Mine usually falls under the latter.

I selected for this soup:

lapsang souchong, camomile, tea, vegetable soup, spinach garnish

Lapsang Souchong Vegetable Soup accompanied by Camomile Herbal Tea

  • Potato
  • Red Carrot
  • Beetroot
  • Capsicum
  • Cauliflower
  • Leek
  • Pumpkin
  • Thyme
  • Fennel Seeds
  • Black Pepper
  • Fortisalt
  • Cider Vinegar
  • Spinach leaf, to garnish.

 

 

 

Having incredibly disliked this Greenfield brand Lapsang Souchong as a solitary tea, I was delighted to find it work wonderfully within the deep flavour of my soup. I’m fast becoming a tea chef, tea streaming through my veins at this point, and I’m smiling broadly about it. The Lapsang Souchong tea provided a brilliant smokey undertone to the overall flavour, balanced delicately by the natural sweet flavour of Fennel, and off-set by the Cider Vinegar, creating a delicious angle. The strongest flavours are the Beetroot and Carrot, standing boldly in front of Potato and Pumpkin, shortly followed by the shy presence of Cauliflower and Capsicum, cuddled with Thyme. The Leek cannot be distinguished, and the pepper provides a pleasant, subtle spice.

What better way to eat a tea-spiked soup, than with a delectable tea? I don’t think there is one, to be honest. Heck, I don’t think there is a better way to eat any meal, than with a delectable tea. For this meal, I chose Twinings Pure Camomile. Pretty flowers, beautiful scent, delicious to drink! I simply love Camomile tea, I drink it everyday. Great taste and relaxing serenity. What I did not anticipate was the effect it had of clearing the palate, allowing me to fully experience every mouthful of soup after a sip of tea. I’m not sure about you, but I’ve always been in the mind of the very first bite of a meal being the greatest, the tastiest, the most vibrant. And every mouthful after a sip of Pure Camomile was The First Bite. I’ve never enjoyed a soup so thoroughly. I don’t think I’ve ever made a soup so creatively.

Thick liquid orgasm, swirling down my body, uplifting my senses, invoking a smirk, energizing my fantasies. The soup is devine. The Tea accompaniment just as elegant.

I highly recommend.


Have you cooked soup with Tea before?

which flavours pique your fancy?

God’s Nectar Was Made With Cacao!

cacao, cacao pod, cocoa, cocoa beans, cacao beans, cacao tree, cocoa tree

So, tonight I added hot cacao to my hot Chai tea, hoping it might help retain some of my sanity, being the highest external source of dopamine we, as humans, have ready access to. It’s a match made to be (not quite in heaven; my kitchen is far from a resemblance of any sort of pearly gates). A consummate combination of flavour and sensation, frolicking down my esophagus, with the smooth elegance of a madman wielding a peacock’s plume feather duster, wearing the finest silks. I’m unsure about how intact my sanity remains, or if I even need it to be. Or if I even care anymore..

I gulp down an other mouthful of this silky peacock madman tea and ponder this for a moment, before gulping again, settling upon the conclusion that sanity is probably overrated and stoic is just as much sane as sanity could be. Or it could be the flavour of grandeur now swilling in my bowels derailing my rational thought train. Whichever, whatever, it matters not. Because Tea. …and cacao.

My Chai is Mi-Chai by Red Seal, comprised of black tea, cinnamon bark, cardamom, ginger root, cloves, nutmeg and black pepper. Add cacao and it’s a charmer.

“Be intrigued by the silky notes of nutmeg, spiced with the piquancy of pepper and the zesty flavours of ginger root. A warming and invigorating tea to make your day the best it can be.”

Wrong, sir! add Cacao and it shall make your day the best it can be!

Now, I added my cacao concoction to my tea as if it were milk being added; not a substantial amount, so as not to detract from the flavour of this exhilarating chai. The cacao flavour has a nice, steady presence, while the chai comes in strong with cinnamon, dampening to a clovey black tea before peaking slightly with the spice of pepper and ginger. All the while, cacao is there, watching, oozing, radiating, gently uplifting, empowered by the smooth submission of nutmeg snuggles.


aw heck, just try it. I detest chocolate, too sweet, too rich, but cacao..yum. And much healthier than it’s candied counterpart.