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: Republic of Tea Daily Green Honey Ginseng

Reupblic of Tea's Honey Ginseng Green has been one of my favorite go-to teas for a while now.  It has a light flavor, doesn't even tempt me to add sweeteners, and has an added heath benefit from the ginseng.  I usually get it at Whole Foods.

Liquor -- light, but with a warm golden tint

Aroma -- Sweet, but with a slightly herbal undertone

Body -- light

Flavors -- .The main note here is the vegetal green of the tea, which is complimented by the subtler sweetness of the honey.  You do not taste as much of the ginsing as you think you would by the aroma.

What is the "Agony of the Leaves?"

If you are into loose teas, you have probably heard the term "the agony of the leaves."  What does that really mean?

This refers to the hydrating of lfull-leaf tea.  It only actually occurs in tea that has been twisted or rolled, but the term is often used in relation to any loose tea.  As the leaves unfurl, they twist and writhe, almost as though they are in pain (although some tea drinker prefer to think of the leaves as dancing in joy).  This is most noticible in fine oolongs, which expand the most.  If you want to watch it happen, brew your tea in a glass teapot.

Look at how much leaves from a basic Chinese green tea expand in this infuser.

Sure it is poetic and beautiful to watch, but what is the practicality to you as a tea drinker?  For one thing, you never want to overfill your tea ball or infuser (I try not to go over 1/3 full with the dry tea).  The leaves need room to expand.  If you don't give them that room, they won't release as much of the plant oils, producing an inferior cup from often very expensive tea.

Tea of the Week: Shan Wai Shan Dong Ding Oolong

Dong Ding Oolongs are Tiawanese Formosa Oolongs, grown on the Dong Ding mountain (which translates as Frozen Summit).  I found the Shan Wai Shan brand at my favorite oriental grocery.  I picked it up off the shelf because I was drawn to the attractive canister.  It is inexpensively priced, but offers a pleasing cup.

Liquor -- Pale greenish gold

Aroma -- Nutty

Body -- Exceptional light

Flavors -- .The main note is the roasted, nutty taste.  There is a slightly floral undertone that mellows into a plesantly faint grassy aftertaste.

New Teapot

I got a new tea set.  I held an oriental-themed tea party to take pictures for the tea party plan book I am working on, and it was a great excuse to splurge -- though the whole set only cost about 20 bucks. 

I wanted to use one of the teacups to make the centerpiece.  (I'm posting just one pic, as sort of a sneak-peek).

It came in a golden cardboard box, with each piece nestled in golden satin.  Since I bought it for the picture on the outside of the cups, I was surprised to find out how well made it really is.  The cups are somewhat small on the inside, but the double wall of the cup keeps them from getting hot to hold.  There is a mark on this set, but I can't read it.

The best thing about this set?  The generous strainer that practically fills the pot!