Tea Recipe: Layered Tea Jelly Mold

I have become a bit obsessed with jelly molds lately.  I started picking up vintage copper molds at thrift stores, and I've even started collecting photgraphs on a Pinterest board.  The need to make a tea-based layered mold wasn't a huge leap.  After all, tea jelly has been around forever.  In Japan, jelly desserts are plentiful and beautiful, and when tea is added, it is often a green tea, perhaps matcha.  In Taiwan, jasmine tea and oolongs are favored, and cubes of the resulting jelly are often diced into bubble tea as an alternative to tapioca.

For my layered mold, I wanted to highlight the beautiful colors you can get from the liquor of different kinds of tea.  I wanted a pale white, a brilliant green, and a deep black tea.  (I chose a white tea with pom from a local tea shop, Joy Luck green tea, and Twinnings English Breakfast, but you can choose your own favorites).  I alternated these with milky layers that incorporated the tea from the layer above.  The bubbles at the top are filled in with a pure white milk jelly for contrast.  The tea layers are only lightly sweetened, which balances the very sweet milky layers.  The following recipe is for a 5 cup mold.

Layered Tea Jello Mold

1 1/3 c. room temperature brewed white tea
1 1/3 c. room temperature brewed green tea
1 1/3 c. room temperature brewed black tea
3 tbsp. sugar
1 can sweetened condensed milk
5 packets unsweetened geletain

To make the cream bubbles: combine 1/4 of a packet (appx. 2 grams) geletain with 1 tablespoon cold water and allow to bloom for two or three minutes.  Pour 2 tablespoons boiling water over this, and mix until the geletain dissolves.  Add 2 tablespoons of condensed milk.  Use an eyedropper to fill the "bubbles."  Place in the referigerator for 15-20 minutes, or until set.

 To make the white tea layers: Meanwhile, pour 1/3 c. of the white tea into a dish and add 1 packet and an extra 1/2 teaspoon of geletain. Stir and let bloom.  Heat the remaining cup of white tea to boiling.  Pour over the geletain mixutre.  Add 1 tbsp. sugar.  Stir until sugar and gelatain dissolve.  Measure out 1 c. of this liquid and allow to cool to room temperature.  When cooled, spoon or cerefully pour into the mold.  Return mold to referigerator until sticky-set (15-20 minutes.)  To the remaining liquid, add 1/3 cup condensed milk and stir until well combined.  Pour this over the transparent layer to make a creamy opaque layer.

To make the remaining layers:  Repeat the above steps to make a transparent and milky green tea layer, then a transparent and milky black tea layer.

Let set overnight, then unmold onto a plate.  If your jelly is resistant to unmolding,dip it in a bowl partially filled with hot water for a few seconds (being careful to keep the water from getting on the jelly), then loosen the edge with a flexible spatula or a butter knife.

Tea Recipe -- Black Tea Linzer Cookies

This cookie reciepe was acutalloy inspired by a Vanilla Almond Black Tea that I really enjoy. 

I decided to make a black tea jam by cooking down strong black tea with apples (to provide petin) and lemon (to add acid).  The fragrance of the jam was amazing while it was cooking, with the black tea as the predominant note.  You do taste a lot of the apple.  If you want a purer tea taste, just let the liquid drip through the strainer, and don't press the apple pieces through.  Either way, you will wind up with more jam than you need to fill the cookies.  Put the extra in a lidded jar and store in the referigerator. 

What better way to show off the resulting tea-hued preserve than peeking through the window of a Linzer cookie?  Linzer cookies already have almonds, and I upped the vanilla to make it a little more like the tea.

Black Tea Linzer Cookies

2 medium cooking apples, peeled, cored and chopped

2 1/2 c. strong black tea (English Breakfast or similar)

2 c. sugar

Juice of one lemon

1 c. slivered almonds

2 c. all purpose flour

1/2 tsp. cinnamon

1/2 tsp. salt

1 c. butter, brought to room temperature

2/3 c. sugar

2 tsp. vanilla

2 egg yolks

Zest of 1 lemon 

Combine apple pieces, tea, sugar and lemon in a medium pot over medium-high heat.  Cook, stirring occasionally, until mixture starts to thicken.  Continue, stirring frequently, until the mixutre reaches the soft ball stage.  Place a strainer over a medium bowl.  Pour the apple mixture in, letting the liquid drip through, then press the apples through.  Stir to combine.  Set aside until needed.

Using a stand or hand mixer, cream together the butter and sugar in a large bowl.  Add the vanilla, egg yolks and lemon zest and beat to combine.  Use a nut grinder to turn the almonds into nut meal.  Add to butter mixture, and beat to combine.  In a medium bowl, sift together the flour, cinnamon and salt.  Add flour mixture to butter mixture in three additions, beating between additions.  Divide dough in half.  Wrap each half in plastic wrap and referigerate for an hour or up to overnight.

Preheat oven to 350 degrees.  Line baking sheets with parchament paper.  Roll out one half of cookie dough on floured surface to 1/4"thick and cut out using a pair of matching cookie cutters, one of which has a "window" in the middle (or using a separate smaller cutter to make holes in the top cookie).  Bake for 12-15 minutes.  Cool completely on cooling rack.

If you have referigerated everything overnight, heat 2/3 c. of the jam in a microwave for 20-30 seconds, or until it reaches an easily spreadable consistancy.   Use a spoon to spread a thin layer of jam onto the base cookie.  Place the cookie with the cutout on top.  Carefully spoon more jam into the hole to fill it.

Tea of the Week: Zhi Tea's Ancient Forest

When I was at Zhi Tea's shop in Austin, I was able to smell thier Ancient Forest tea in an open canister.  The aroma even of the dry leaves was amazing, rich and complex.  I just had to buy it. It is wildcrafted in Vietnam from tea plants that are estimated to be 500-800 years old.
Liquor -- Deep, warm amber

Aroma -- Rich, with a hint of caramely sweetness

Body -- Medium

Flavors -- Unusually low astrigancy for a black tea, with a note of maltiness. 

Don't Spend All Your Tea in One Place

I bought a tea brick to use as a prop, and I was surprised at how beautiful it is.  But tea bricks also have a rich history.

Tea was used in China as money since ancient times (early on, they were used to pay taxes to the Emperor).  It also became an important element for trade with Tibet and other surrounding nations -- and eventually, with the English.  Tea bricks were an important commodity on the Silk Road.

The brick form made it easy to transport, and the bricks could be broken as needed to make change (often determined by weight).  However, it was harder to set a standard value on the bricks, as they varied in quality (though some of the resources I have been looking at have listed standard exchange rates, such as one tea brick being worth eight Tibetan Tangka coins, or one horse being worth twenty tea bricks in Russia. 

The quality of the tea tended to improve the farther from China the tea was going to be used.  Some of the finest bricks were intended for use in Russia, and they weren't often preserved in bick form, so bricks with Russian writing are considered the most rare.  Some of the lowest quality bricks included impurities ranging from wood to dung.  The recipient of a tea brick also had to be careful, as soot was sometimes added to make inferior tea bricks look richer.

In some areas where vegetation was hard to come by, tea bricks could fill a nutritional need.  Pieces of the brick would be roasted, then consumed in a soup-like form, with added savory ingredients.

While tea bricks were prefered by some cultures (such as the Cantonese), they were eschewed by the American colonists (so no tea bricks were thrown overboard during the Boston Tea Party).

Tea bricks are considered collector's items today, and some of them can be worth thousands of dollars.  Fermented teas (such as pu-erh) are still usually sold in brick -- or some other compressed shape -- form.

 According to this resource:  Tea Money of China: http://www.charm.ru/coins/misc/teamoney.shtml

the design with a Chinese image and chinese characters on one side and the distinctive break marks with swirls could be pre-WWII (and considered "original") or it could be from the mid 70s to mid 80s, when they were sold as novelty pieces in grocery stores.  Or, it could be used for a current brick, as you can buy similar designs new from any number of on-line resources. While I bought mine on Etsy, I'm pretty sure it is a current design.

Tea of the Week: Harney and Sons Paris

I think the most comprehensive book on tea flavors I've ever read is The Harney and Sons Guide To Tea.  I've been wanting to try thier Paris blend for a while.  I found it while window shopping at William Sonoma.  I must say it didn't disappoint.

Liquor -- deep mahogany

Aroma -- complex, but with a main note of caramely bergamot.

Body -- medium

Flavors -- This tea reminds me of an Earl Gray, only sweeter and fruitier, with a slight nod to vanilla.  The flavors blend together well, though there is more emphasis on the slightly astringint black tea than the aroma suggests. 

What are Tannins?

If you steep your tea for a long time, you may notice a bitter, astringent aftertaste.  This is causes by tannins, naturally occuring substances that are also found in wine and chocolate.  And interestingly, in rooibos, an herb also known as "bush tea," pictured below.  This herb does not come from the same plant as true teas, but it does have many of the same characteristcs. 

These are not the same as the tannic acid used for preserving leather (those acids are extracted from oak leaves.)  Rather, they are antioxidant-rich bioflavonoids, as well as catechins (which may help you loose weight).   Everybody wants more antioxidants, right?  And to get the most benifit, many sources claim you need to be drinking 8 cups of green or black tea a day (as the different varieties contain different phytochemicals, only some of which are tannins).

There is one possible concern.  Tannins may interfere with iron absorbtion, but this is only something to worry about if you are restricting iron intake (such as if you are vegetarian/vegan) or if you are anemic. 

Tannins are also thought to kill bacteria in your mouth an help prevent bacteria, so if you don't have iron issues, the more unsweetened tea the better.

Some cultures steep tea to intentionally extract more tannins.  An example of this is Thai-style tea, which is steeped for about twenty minutes.  It begins to take on a character similar to coffee, and is then sweetened with a large dose of condensed milk.  This concoction is uaually served iced, and it is only for those with a high tolerance to sweets.

Tea of the Week: Republic of Tea Vanilla Almond

On my latest trip to Whole Foods, I saw this tea.  Real vainlla beans in a black tea blend?  I'm a sucker for that.  And real almond bits?  I just had to try it.  And I'm glad I did.  I took the advice on the cainster and brewed it strong.  The tagline for this tea is, "Sweeten the Mind Tea."  The Republic of Tea may be based out of California, but they specialize in "organic and exotic" teas from around the world.

 

Liquor --  Deep mahogany

Aroma --  This tea smells just like an almond cookie.

Body --  Medium

Flavors -- There is a bit of natural sweetness (though it's not as sweet as it smells).  It's got a definate almond cookie flavor, but it doesn't overwhelm the black tea base, which is mellow and smooth.

Other -- This tea is a flavored blend.  It is considered a "dessert tea."

NOTE: I evaluate tea blends on this blog based on what came in the canister, so these tasting notes do not reflect any addition of dairy or sweeteners.

Tea of the Week: Twinings Prince of Whales Tea

The Twinings company has been blending tea in London for over 300 years. You can almost taste the history in every cup of their Prince of Whales Tea, a blend reputed to be based on the personal blend of teas devised by Edward, Prince of Whales, who became King Edward VIII. He sold the rights to Twinings in 1921, and they mostly sell it outside of England. The tea is sourced from China, which is a bit unusual, as China is best known for green teas, and this is a black tea blend.


Liquor -- Bright amber

Aroma -- Earthy, with a vegetal undertone

Body -- Medium full

Flavors -- There is a grassy note, with complex vegetal undertones. It is smooth, and not at all astringent.

Other: This is a tea blend.

NOTE: I evaluate tea blends on this blog based on what came in the canister, so these tasting notes do not reflect any addition of dairy or sweeteners.

Tea of the Week: Zhena's Gypsy Tea: Hazelnut Chai

I was at World Market a few days ago, where I spotted this unusual blend.  I love hazelnut anything (Ferrero Rocher anyone?).  And I'm a big fan of chai.  This one didn't disappoint.  Zhena's does small batch processing, and their teas are certified organic and fair trade.

Liquor --  Dark russet brown

Aroma --  Spicy and nutty, with highlights on the notes of cinnamon and cloves

Body --  Thick and almost cloudy

Flavors --  You can really taste the cinnamon.  The hazelnut is there  (as are the other spices) but it is more subtle, adding another layer of flavor.  The flavor of the black tea almost disappears, but it does provide a bass note that binds the other flavors together.

Other -- This tea is a flavored blend.

NOTE: I evaluate tea blends on this blog based on what came in the canister, so these tasting notes do not reflect any addition of dairy or sweeteners, even though chai traditionally has them added.

My Other Favorite Mug

Some of my friends just got back from Ireland. Knowing me oh-so-well, they brought me back a mug with cute little Irish sheep on it -- and a box of authentic Irish Breakfast tea bags! The tea is rich and full-bodied and the mug -- while it won't replace Tweety -- has made it onto the display shelf where I am forced to put all the mugs and teacups that won't fit into any of my kitchen cabinets. (I do not have an addiction. When we have friends over in the winter, we regularly offer tea, so all my teacups are well-used).

If you are considering starting a winter tea-as-welcome tradition, start with strong flavors, which alway seem more acceptable when it's frigid out, and semi-medicinals to help ward off colds. You might consider having a tea caddy filled wth:

Orange Spice

Black Tea with Cinnamon

English or Irish Breakfast

Chai

Lemon Herbal or Chamomille

Flavored Green Tea (for the tea-drinker who won't try anything else)

Regular visitors to your home will soon tell you thier favorites -- and may even bring them along for you to have on hand!

My Favorite Mug

I've been ill for almost a month now. First I got the flu (no, I didn't get tested to find out if it was H1N1 or not), which turned to bronchitis, which has now mutated into some hideous sinus thing. In short, I've been living on orange juice and tea. This month nothing has made me feel better than hot Earl Gray in my favorite mug. It's not a teacup. It's not even an elegant mug. It's bright pink, oversized, really heavy, and it has a picture of Tweetie Bird on it. I guess when you're sick, there's really nothing like comforts remembered from childhood.

But there are legitimate reasons for drinking tea when you're sick. The American Society for Microbiology confirms tea's antimicrobial effects (and yes, that includes plain old black tea), which folk-remidists have long suspected. The article states that tea only inhibits certain kinds of bacteria, but they include some of the things that cause stomach problems and the bacteria that causes strep throat. The Society for General Microbiology has gone a step further, stating that green tea, when taken in conjunction with antibiotics, can increase the effectiveness of the antibiotics up to "99.99%." I guess that means that I'll have to switch from Earl Gray to the delicious strawberry green (As an added bonus, strawberries have tons of Vitamin C!) I got in Austin a couple of months ago. But I'm not switching the mug!