Sip - Issue 07

9102 retniw

pis 70 eussI

sip

LETTER FROM THE PRESIDENT INTERVIEW WITH JOYCE MAINA PRACTICING MINDFULNESS SNOW SHAN TEA 12 DAYS OF BAKING TEA SCHOOL

contributors Karen Donnelly is a certified TAC Tea Sommelier® Professional and has been an afternoon tea event planner, speaker and teacher for over 20 years.

She is the owner of Greenhalgh Tea and manager of the Orchard Tea Room at Rose Hip Barn, Thornton, PA.

Tina is the Program Director at the Academy of Tea and a certified TAC Tea Sommelier® Professional. Loving tea since she was a little girl, starting with garden parties drinking tea out of tiny ceramic cups with her great-grandmother in Kent, England. Since then, she has been tenaciously tea-focused, poring over yard sales, flea markets, and auction houses for tea-related accouterments – all for a beautiful cup of tea!

Jane Milton is based in the UK and is a food industry expert and a certified TAC Tea Sommelier® Professional. With over 30 years of experience in the food industry, Jane is a consultant with a focus not only key aspects of food production and manufacture through to market, but all the additional factors accompanying the development of a successful product.

sip Editor: Shabnam Weber, THAC President Assistant Editor: Adi Baker, THAC Communication & Programs Coordinator If you would like more information on advertising or would like to submit a article idea, send an email to info@tea.ca

sip is published four times a year by the Tea & Herbal Association of Canada www.tea.ca

© Copyright 2019

@Tea.Association.of.Canada

@CanadaTea

@CanadaTea

In this Issue

An Interview with Joyce Maina

Letter from the President Are you a Tea Lover

Practicing Mindfulness & the Ritual of Tea

12 Days of Baking: Rooibos Pizelle

Snow Shan Tea

Matcha Yule Log

Manila's Rising Sun

Boozy Sticky Toffee Pudding

Cinnamon: Spice of Life

Jasmine Vanillekipferl

TEA SOMMELIER® CERTIFICATION PROGRAM

What is a Tea Sommelier?

A trained and knowledgeable tea professional who has successfully completed the Tea and Herbal Association of Canada’s certification examination, as a result, is well versed on all aspects of tea as it affects the consumer. He or she will have a thorough understanding of tea and its history, processing methods and preparation and will be able to interact easily with anyone on the subject of tea and make recommendations based on their needs in an approachable and easy manner.

Where are courses offered?

Students can take the program in person through THAC (Toronto), through Cambridget Tea Academy (UK). As well, the courses are available online through the Academy of Tea, in Italian at ProTea Academy and in Spanish at Escuela Mexicana de Té.

To begin your journey visit the Tea and Herbal Association of Canada at www.tea.ca or www.teasommelier.com.

Shabnam Weber THAC President

Winter Hibernation Winter is a time when everything slows down. The weather gets cold; the trees shed their leaves; it gets cold and dreary out; the clocks change and we're faced with less daylight. Not a pretty picture I just painted. But how about changing our perspective and looking at it as a time when nature is telling us, it's time to recharge, just as its

e th

recharging. There are so many signs around us that say: sit down and take stock.

Assess your priorities and consider the changes you want. Or maybe you don't.

Perhaps for you, taking stock means simply acknowledging gratitude for what you have.

m o r f

For me, this winter will be looking back on a decade...that's right...we're going into a new one! And all the change that it has brought. I will give it gratitude for all that it has

t n e d i s e r p

taught me, all that it has changed me and all that it has brought me.

Take some time for yourself while you take stock. Sit back with your favourite cup of tea and enjoy the issue we've put together. From mindfullness to the 12 days of baking, I hope we'll make hibernation this winter a little more enjoyable.

From us to you. HAPPY HOLIDAYS AND A HAPPY NEW YEAR!

AN INTERVIEW WITH

JOYCE MAINA Joyce is a Global Tea Expert and Consultant with over 28

What is your first memory involving tea?

years of experience. Born and raised in the tea growing

Growing up in Kenya we had

country of Kenya, she now lives

very milky tea with a pinch of

in the UK and is the Founder

sugar in it even as children. As

and Director at Cambridge

l far back as I can remember I

Tea Consultancy.

loved the taste of it and had it at least twice a day. Definitely

Her company focuses on Tea

at breakfast, and often as an

Business Advisory, Tea

accompaniment to food.

Education and Media and PR supporting all stakeholders in tea industry from growers to

What does a typical work day consist of for you?

packers and NGOS. Now that I work for myself as a Joyce has worked with tea

tea consultant, my workday

markets including UK, Ireland,

can be varied and completely

Europe, USA, Middle East,

different from one to the next-

South East Asia and Africa.

it is very exciting and

She has been an international

invigorating. I am up early and

buyer and blender of teas for

after my first cup of tea

the 4 largest global brands,

(currently a wonderful

and has tasted, bought,

Tanzanian Kilimanjaro

blended and developed

Oolong!), I am on my laptop to

blends including large leaf

respond to any urgent

black orthodox, white, green

messages and requests.

and oolong teas.

There is always tasting to be done (which I enjoy

Cambridge Tea Consultancy

thoroughly) and either training

offers the Tea & Herbal

and teaching tea or advising

Association of Canada's Tea

on tea business with clients.

Sommelier Certification

Sometime there is a train or

Program in the UK.

flight to catch but I always

always relish the rich tea discussion and tasting at my

Taiwan, creamy and buttery served with the lightest citrus

destination wherever it is.

mouse parfait.

How much tea do you drink in a day?

If you weren’t in tea, what would you be doing?

My morning cup of Oolong is quickly followed by a

Supporting talented disadvantaged young people and

stronger cup with breakfast. I then have a multi-brew

helping them get their ideas into business is something

green to take me through the morning work, getting at

close to my heart, so I think I would be in an NGO doing

least four cups out if it. By evening I typically will have had

this.

4-6 cups.

What are you seeing in the market that excites you for tea?

What’s your favorite fact about tea that surprises people?

All tea – white, green, oolong, black – comes from the

I am excited to see original special manufacture teas

same plant Camellia sinensis…. People generally think

coming out of small cottage tea factories with the most

these teas come from different plants.

unexpected and pleasantly surprising teas! These tend to

be found online sold by the farmers themselves. They are

How do you take your tea?

freshly different and innovative. They give tea lovers an

explorative journey, a delving into something they have not

I currently enjoy my tea made from whole leaf, lightly

encountered before. A good example is the oolong, silver

brewed, without milk. This is interesting because when I

needle and purple tea varieties coming out of East and

was younger, I enjoyed a stronger brew and added milk.

Central Africa. I have found real gems there.

What is the most interesting and unique experience you’ve had in your tea career?

If you could drink tea with anyone-living or dead- who would it be?

When I first started in tea, I was pretty much the only

It would have to be Nelson Mandela and Barak Obama. I

Mombasa tea auction. It was a unique experience, so

would start off with Silver Needle as a delicate

much so that I was often addressed as “Sir” as I bid for

introduction, served with oysters and cavier canapes,

tea because “Madam” did not exist there! It makes me

building up conversation with a Rwanda organic orthodox

smile to remember those days but more to see the same

TGFOP paired with wagyu beef and

auction room now full of women tea buyers and brokers

Sukuma wiki and finishing with a milk oolong from

today.

woman tea expert in the country and certainly in the

PRACTICING MINDFULNESS AND THE RITUAL OF DRINKING TEA

by Karen Donnelly Certified TAC Tea Sommelier Professional

We all do this. While performing chores, driving,

1. Fill the kettle with fresh cold water.

attending events, even watching tv, our minds are someplace else. A jumble of thoughts about family,

2. Measure out the tea leaves into a small, warmed

work, and world news can sometimes leave us feeling

bowl and take in the fragrance of the warmed leaves.

overwhelmed and anxious, even sad. Need to take a break? No problem – you have tea.

3. Heat the water to the correct temperature. Place the leaves in an infuser and place it in a pre-warmed

Practicing mindfulness at its simplest, means being in

teapot.

the moment and paying attention to that moment. No thoughts of the past or future, just that moment. You

4. When ready, slowly pour the water from a height of

can find countless books on mindfulness that may help

about 6” around the infuser until tea leaves are wet

change your life’s habits, making you feel more relaxed,

through and the pot is filled.

positive, and in control. However, there is a simple practice that you can implement immediately: making a

5. Set the timer and watch as the tea leaves swell.

cup of tea.

6. Remove infuser from pot and smell the steeped Making tea helps us reduce stress in 2 ways.

leaves. How does it differ from the dry leaves?

The first is in mindful preparation. It takes practice to

7. Pour tea into your cup. As you hold the cup, take in

empty our mind of disquieting thoughts. Make sure you

the aroma, the color and warmth. Did you choose a

have nothing pressing to help you stay focused on this

favorite cup? As you hold it, think of how it was made,

moment and to keep your mind from wandering. Shut

its color, its strength or delicacy.

off your phone, turn off the tv. Let’s also change up your ritual. If you always make black tea with milk and

8. Take a sip. Hold the tea in your mouth for a moment

sugar, then make an oolong or green tea today. This

before swallowing. Feel the warmth as the tea flows

change will help encourage you to pay attention to a

down your throat. Think about the tea you have

different method of preparation. Set out everything you

experienced in each state.

will need. This unhurried tea ritual can easily be adapted for steeping with a gaiwan.

9. Find a quiet spot, relax, and allow the magic of the tea take over.

The second way is how the tea affects our brains Relaxing and uplifting have been the bywords of every tea company and tea drinker to describe the benefit of drinking Camellia sinensis. For several centuries, tea has played an important part in the practice of Zen Buddhism for Chinese and Japanese monks. Drinking tea helped keep the monks’ minds clear, tranquil and

1, 2 Today’s

focused for meditation and fasting.

scientific and medical research leads us to conclude what the monks instinctively understood: tea calms us and keeps us alert at the same time.

How does tea do this? L-theanine (only found in tea

3

leaves and the Bay Bolete mushroom ), caffeine and EGCG are some of the compounds in tea that help reduce our anxiety and improve our memory and reasoning. Scientists have discovered that the unique amino acid L-theanine, lowers the stress hormone cortisol.

Even drinking a minimum of a half cup of

green tea a day “seems to lower the risk of developing depression and dementia.” Further investigation suggests that the antioxidant, EGCG (epigallocatechin gallate) may also improve attention and make people feel calmer. Caffeine and L-theanine, working best in combination, improves our cognitive power, memory,

4

focus and mood.

Good quality, whole leaf tea is readily available in many grocery stores, in tea rooms and for on-line purchase. This second most consumed beverage in the world is delicious and has been shown to be a healthy, hydrating beverage, filled with antioxidants. It can be served hot, iced, with fresh fruit or with botanicals. It

1. Heiss, Mary Lou, Heiss, Robert J. (2007pp.7, 17, 350). The Story of Tea: A Cultural History and Drinking Guide, New York: Ten Speed Press

can be prepared just for you or for sharing. Tea can be used as a natural ingredient in your cooking and baking. Brilliant!

Inspire calm and restore balance by claiming your quiet

2. O’Brien, Barbara. “Chado: Zen and the Art of Tea.” Learn Religions, Aug. 22, 2019, learnrealisions.com/hado-zen-and-art-of-tea449930.

time and your tea ritual. Fill your kettle with fresh, cold water, measure out your favourite tea and steep. Pour into your favourite cup, the one that makes you smile, and enjoy this treasured time. Relax, pray, meditate, or read a good book with your cup of tea by your side.

3. Mehta, Foram (2016, November 4) What you should know about l-theanine. Healthline. (on-line) Available: http://www.healthline.com/health/ltheanine

Slowing your pace and being in the moment can be challenging and developing this new habit may take more time than you thought. That’s ok. The tea part is easy.

4. Gilbert, Natasha (2019, February 6) The science of tea’s mood-altering magic. Nature Outlook: Tea (566) S8-S9

TEA SCHOOL

’

"There s enjoying tea for the sake of enjoying a cuppa,

’

and then there s really getting into the leaf."

by Tina McDonald Certified TAC Tea Sommelier Professional & Academy of Tea Program Director

To me, tea is the perfect comfort food. In fact, tea and Battenberg cake is calming and nostalgic; bringing back fond memories of my childhood. As a little girl visiting my great-grandmother in England, I

The Academy of Tea is the online presence for the

remember taking tea on her front lawn, sitting on a

Tea and Herbal Association of Canada (THAC)

blanket, surrounded by lavender, tea, and nosh. I

certified Tea Sommelier educational program - an

can still feel the sunshine on my toes and taste the

industry certification program that has been

combined flavours of tea, milk, and sugar. The

offered to tea lovers around the world since 2006.

memory takes me back to a place and time before grown-up worries would take over and truly

You’ve undoubtedly seen the one-page ads in each of the previous issues of SIP.

enjoying a summer day became rarer.

At the Academy, we give our future sommeliers the I suspect many of you have a story like mine.

tools that will help them interact with anyone on the subject of tea: from bush to cup. We teach

But there’s enjoying tea for the sake of enjoying a

history, growing & production techniques,

cuppa, and then there’s really getting into the leaf.

manufacturing processes, sales & marketing, and even how to develop a menu around different types

That’s where the Academy of Tea comes in.

of tea.

The program has been developed by real tea experts with a life-long love for the field. What’s more, the international tea community has recognized their work and the program even won the CSAE Award of Distinction for an education program.

To become a trade-certified sommelier, you must take a series of eight modules - from TEA 101 all the way to TEA 108. Students complete each module with a written exam, blind cupping, and an oral presentation. After successfully completing each of these modules, you are eligible to take the final certification exam through the Tea and Herbal Association of Canada.

Q: IS IT EASY? A: NOPE.

Q: IS IT CHALLENGING? A: IN THE BEST WAY.

Q: IS IT WORTH IT? A: OH, MOST DEFINITELY.

When I started on my own tea journey, I wanted to

successfully achieve their THAC Sommelier designation

learn more about the drink I enjoyed daily – okay,

– and then use it to help guide them in their jobs as

more like several times a day! What I didn’t know

Sommeliers in high end restaurants, further their

was just how magical the entire process would be.

credentials for their own online – or bricks and mortar –

By the end of the eighth module, I was ready to talk

tea shops, or even become professional speakers

to anyone on the subject of tea. I could make

extolling the virtues of this amazing little leaf and all it

recommendations and suggestions to my friends, I

can do.

could explain the many facets of tea to almost any audience, and I could even talk about the history of

I took TEA 101 for general interest, perhaps so I could

tea.

show off some esoteric knowledge, ultimately teaching it to any and all that are interested. And then I fell in

But I have to admit: my favourite part of the entire

love with the leaf even more.

program was developing a comprehensive tea menu for retail or any food service environment. I got to apply what I’d been learning to a real-world scenario and add a dash of my own creativity. I

No matter what your reasons, becoming a Certified TAC Tea Sommelier Professional is an incredibly rewarding challenge.

even served my menu at a dinner party – yeah, it was a hit, if I do say so myself.

It wasn’t just about fun, though. The Academy’s program

Is it easy? Nope.

Is it challenging? In the best way.

gave me the tools I needed to understand and apply the principles behind tea and food pairings. I could do that because I understood and could articulate the tasting

Is it worth it? Oh, must definitely.

notes associated with different teas and the effects different foods had on the flavours of tea.

If you would like to further explore your understanding of tea, TEA 101 will begin again in January 2020.

And that understanding gave me the confidence to speak with others about what they might be tasting and help make recommendations to them based on their

Check the website out for more information at academyoftea.org or drop me a line at tmcdonald@academyoftea.org.

needs and preferences.

We have Academy of Tea graduates go on to

I very much look forward to seeing you in class.

cinnamon

SPICE OF LIFE

by Adi Baker

Family Name: Lauraceae

The two main types of cinnamon that are commercially grown are

Botanical Name: Cinnamomum

Cinnamomum verum and

Popular Names: Cinnamon

Cinnamomun verum is often

Parts Used: Bark Habitat: Southern China, India, Sri Lanka and Southeast Asia

Cinnamomum cassia .

referred to as "true cinnamon" or "Ceylon cinnamon" and comes from Sri Lanka.

However, the majority of the world's supply of cinnamon is from Cinnamomum cassia , grown in China, Indonesia and Vietnam.

One of the world's most

Cinnamon is harvested by

common spices is cinnamon.

removing the bark from the

It's a spice that I think you

trunk in square pieces. After

would be hard pressed not to

the exterior layer of the bark

find in nearly every home. It

is removed it is left to dry. It

is also a spice that is used in

is during this drying process

many of your favourite chai

that it curls and begins to

and holiday tea blends.

look like the cinnamon sticks we are used to seeing.

This spice is made from the bark of specific evergreen

This spice has been used in

trees. These trees

food and drinks for thousands

are members of the genus

of years. With most people

Cinnamomum in the family

turning to it for its sweet

Lauraceae .

taste and warming qualities.

S N O W

S H A N

T E A

This ancient tea grows in the high mountains of Vietnam. Grown at a minimum elevation of 1,000 meters above sea level, with cool climate all year round.

IMPORTANT CROP Vietnam is one of the world's cradles of tea.

In one of the country's northern mountainous provinces is a forest of ancient Shan trees. These tea trees are grown more than 1,000 meters above sea level and are hundreds of years old. The cool climate allows the tea to grow all year.

SHAN TEA The ancient Shan tea trees are grown naturally in the mountains at high altitudes on land of families who pass the trees from generation to generation.

The leaves are large and long and the large bud is covered with many fine white hairs that look like snow, This is why it is called Chè Shan tuyết - Shan snow tea.

Shan tea is processed into black, green and yellow tea and is made from from 1 bud and 2 leaves, or 1 bud and three leaves. Shan tea has a liquor of green yellow colour, good aroma, and sweet taste.

SHAN TEA OFFICIAL LOGO From the beginning of 2019, the official logo Snow Shan Tea Vietnam has been applied for every Snow Shan Tea product originated in Vietnam. This ensures all the Vietnam Snow Shan Tea standards – the official standard established under the framework of the project “Sustainable Shan Tea in Mountainous Area in Vietnam”, implemented by Vietnam Tea Association, AFD – French Development Agency.

Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this course provides an introduction on the historical origin of herbs and spices as they are used in tea. This course will provide a general history of herbal remedies throughout the ages with emphasis on how it is used in China as well as in India over thousands of years. Students will be introduced to the basic concepts and philosophies and learn about the common herbs used in each of these practices.

HI-101 is a 4-week online course.

Register at www.tea.ca

HI-101 INTRO TO HERBS & I N F U S I O N S Â WWW.TEA.CAÂ

12

days of baking

BY SHABNAM WEBER There is little that says 'holidays' more than baking and there is really nothing that says home more than the smell of baking.

Admittedly, I am not a big baker, mostly because I don't have a terribly sweet tooth. But if I do bake, it'll be during the holidays.

So, I've compiled for you 12 recipes to master, or at least try. Make one, make them all, keep them or wrap up and take them as hostess gifts. I've tried to choose some representing traditions around the world and others are just simply classics

I admit I was very confused the first time I ate a 'Mince Tart'. Where was the 'mince'??? It seems that early mince pies did indeed have mince meat in them...as well as suet (the hard fat of beef or mutton). At some point, the meat was dropped and the use of suet is optional today.

The name however has stuck and is very much a tradition in the UK and Ireland over the holidays, forever confusing the rest of us to ask the question: where's the mince??

Making a mince tart can be incredibly easy if you have access to pre-made mince - the 'filling'. I mean, seriously...roll out some pre-made pastry and spoon in the pre-bought filling. Not exactly rocket science. But you all know that there is little I do the 'easy way', which meant that I had to make a mince tart myself. I scoured for recipes and firmly decided that suet was not going into my mince tart. Not sure why, but the idea of the hard fat of beef just didn't appeal toÂ

me. Once I made a successful batch, I had to of course adapt, because doesn't everyone wonder which tea to incorporate into every recipe??

So here it is...my Chai Mince Tart recipe. Do take the short cut of buying your pastry! With all the great ready made pastries on the market, there really is no reason anyone should make their own anymore! I know some of the purist bakers will disagree with me, but come on, give me a break, I made my own mince!

Once you've made the mince, simply roll out your pastry, cut out rounds for your tart shells and spoon in mixture. Star shaped or simple small rounds for the top of the tart are traditional. Bake in preheated oven at 190C (375F) for 45 minutes or until pastry is golden.

Chai Mince Tart What you'll need: 4 tbsp butter 1 cup unsweetened apple juice 2 large apples, peeled, cored, and grated 3/4 cup dark raisins 3/4 cup golden raisins 3/4 cup dried currants 3/4 cup dried cranberries or cherries 3/4 cup dried figs (or prunes or dates) chopped Zest and juice of one orange or lemon 2/3 cup (140 grams) packed dark brown sugar 1/3 cup (80 ml) dark or light rum 1/3 cup (80 ml) brandy or cognac 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon salt 3 tsp loose or 3 teabags Chai tea - if using loose, wrap in cheesecloth What you'll do: Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, stir in 2-4 tablespoons of rum or brandy - you can leave this out if you prefer. Let the mincemeat cool completely, transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month. If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat, or apple juice if you're not using alcohol. Otherwise it may not keep a month.

Matcha Yule Log (Bûche de Noël) What you'll need

What you'll do

FOR THE CAKE: Cooking spray 6 large eggs, separated 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 3/4 cup granulated sugar, divided 1/4 tsp kosher salt Powdered sugar, for sprinkling

FOR THE CAKE: Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.

FOR THE FILLING 1 1/4 cups heavy cream 1/4 cup powdered sugar 1 tsp Matcha/Powdered Sencha 1 tsp pure vanilla extract Pinch kosher salt FOR THE FROSTING AND DECORATING 1/2 cup (1 stick) butter, softened 1 1/2 cups powdered sugar, plus more for garnish 5 tbsp cocoa powder 1 tsp pure vanilla extract 3 tbsp heavy cream Pinch kosher salt Chocolate curls, for garnish Cranberries, for garnish Small rosemary sprigs, for garnish

FOR THE FILLING: In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. Gently fold in Matcha. Refrigerate until ready to use.

What you'll do When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.

FOR THE FROSTING: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

What you'll need 1 1/2 cups each raisins and sultanas 1/2 cup dried apricots, finely chopped 1/2 cup dried figs, finely chopped Juice and finely grated zest of 3 oranges 3 tsp loose or 3 teabags Earl Grey tea 1/2 cup Cointreau 1 tbsp vanilla extract 3/4 cup unsalted butter, softened, plus extra to grease 3/4 cup dark brown sugar 3 medium eggs, lightly beaten 1/2 cup plain flour 2 tbsp cocoa powder 1 tbsp ground cinnamon 1/2 tsp ground cloves 2 tsp mixed spice

What you'll do Prepare the tea by heating in a pan with juice of oranges. Once the juice has reached a simmer, remove from heat and allow tea to steep for 15 minutes. Strain tea. Put the fruit, tea infused orange juice and zest, Cointreau and vanilla into a large non-metallic bowl. Mix, then cover with cling film and leave to soak for at least 24hr or for up to two days. Preheat the oven to 150°C (300°F). Grease and line the base and sides of a 20.5 cm (8in) deep round or rectangular cake tin with baking parchment. Put butter and sugar into a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Fold in the remaining flour, cocoa powder, cinnamon, cloves and mixed spice. Tip the soaked fruit mixture into the bowl and mix well, then spoon into the prepared tin and level the surface. Bake for 1hr 40min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then remove from tin (keeping it in its parchment paper) until it's ready to serve.

Wrap this cake up as a gift and take it to the next party you're invited to. For an extra personal touch, handwrite the recipe and attach to the package.

Orange Spiced Earl Grey Christmas Cake

STOLLEN (CHRISTSTOLLEN) What you'll need 1/2 cup mixed dried fruit (choose your favourites) 3/4 cups apple juice 1 1/2tsp dried yeast (one package) 1 1/4 cups plain flour, plus a little extra for dusting 7 tsp blanched whole almonds generous pinch of ground cinnamon generous pinch of ground aniseed or allspice small pinch of ground cloves 6 tbsp cold marzipan, cut into small pieces 2 1/2 tsp butter, melted 1 tbsp icing sugar 4 tsp loose or 4 teabags orange spiced tea

Orange Spiced Earl Grey Christmas Cake

What you'll do

Steep tea in 1 cup of boiled water for 15 minutes.

Remove tea and soak the dried fruit in the prepared tea. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).

Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough.

Cover and leave to proof somewhere warm until roughly doubled in size, about 1-2 hrs. Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough. Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to proof somewhere warm for 30 mins–1 hr until it has risen by about a quarter.

Heat oven to 180C (350F). Bake the stollen for 20 mins, then reduce oven to 150C (300F) and bake for 25-30 mins more until golden brown and firm to the touch. Remove the stollen from the oven and brush all over with the melted butter.

Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.

Classic Matcha Shortbread

What you'll need

What you'll do

2 cups butter, very soft 1 cup powdered sugar 1 tsp vanilla 1/2 cup cornstarch 3 cups all-purpose flour 2 tsp Matcha/Powdered Sencha Colored candied cherries or dried cranberries, for garnish

Preheat your oven to 175C (350F) degrees. Lighty grease three baking sheets. Using a hand-held electric mixer, cream the butter, sugar, and vanilla until very creamy. Gradually beat in the cornstarch, flour and Matcha.

Continue to beat the batter until it looks slightly over-beaten whipped cream, about 10 minutes. Drop the batter by heaping tablespoons onto the prepared cookie sheets.

Bake the cookies for approximately 15 minutes.

Make sure that you are turning them halfway through. Remove the cookies from the oven just as they start to brown on the bottoms. Let the shortbread cookies cool on the cookie sheet for at least 10 minutes, then transfer them to a cooling rack to finish cooling. Do be careful when moving them as they will fall apart if you transfer them too soon.

Rooibos Pizelle

What you'll need 2 cups all-purpose flour 1 cup sugar 3/4 cup butter melted and cooled 3 tsp or 3 teabags Rooibos tea 1 tbsp anise or vanilla extract 2 tsp baking powder 4 eggs

What you'll do: Melt butter with Rooibos tea, take off heat and allow to steep for 15 minutes. Strain out Rooibos and make sure you are left with 3/4 cup of flavoured butter. You may need more butter than indicated as some will be soaked up by the Rooibos. Preheat pizzelle iron (see bottom left image) and lightly coat with nonstick cooking spray. In a large bowl, combine flour, sugar, butter, anise or vanilla extract, baking powder, and eggs. Drop slightly rounded tablespoons of batter on to pizzelle iron and close. Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute. Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.Cool completely and dust with powdered sugar if desired.

CHAI GINGERBREAD What you'll need

What you'll do

3 cups all-purpose flour 1 ⁄ tsp baking powder ⁄ tsp baking soda ⁄ tsp salt 1 tbsp ground ginger 1 ⁄ tsp ground cinnamon ⁄ tsp ground cloves 1/2 cup unsalted butter 3 tsp or 3 teabags Chai tea ⁄ cup dark brown sugar 1 large egg ⁄ cup molasses 2 tsp vanilla 1 tsp lemon zest

Soften butter to room temperature.

Steep tea in 1/4 cup water. Remove tealeaves/teabags. Pour steeped tea into butter and mix well. Allow butter to firm up and invert onto cling wrap forming into a log.

Refrigerate for use the next day. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

Preheat oven to 190C (375F)

Note: You'll need to prepare the butter a day in advance for this recipe

Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to 1/4inch thick. Use additional flour to avoid sticking. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.

What' you'll need: JASMINE SUGAR: 2 cups sugar 5 tsp or 5 cut open teabags Jasmine tea FOR THE COOKIES: 12 Tbsp butter, cold, cut into chunks 2 c unbleached all purpose flour 1 c ground almonds ½ c powdered sugar 1 Tbsp jasmine sugar Pinch salt 2 egg yolks

JASMINE VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)

FOR THE TOPPING: ½ c powdered sugar 1 Tbsp jasmine sugar What' you'll do: Place the butter and flour in to the bowl of your food processor. Pulse to combine until the mixture resembles coarse crumbs. Place the mixture in a large bowl. Add the ground almonds, powdered sugar, jasmine sugar, salt, and egg yolks to the mixture. Knead the dough until it comes together. Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour.

Preheat the oven to 175C (350F). Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Place the shaped crescents onto a baking sheet lined with parchment or a non-stick baking mat, ½ inch apart.

Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray. Bake the cookies, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.

Remove the pan from the oven. Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture.

Mix ½ c powdered sugar and 1 Tbsp jasmine sugar together in a shallow bowl. Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling. Repeat as needed with the remaining cookies.

Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week.

Jasmine Sugar: Place jasmine tea and sugar in a jar and seal shut.

Store for 3

weeks. Sift out tea before using.

Boozy Sticky Toffee Pudding What you'll need: FOR THE BOOZY PART: 4tsp loose or 4 teabags holiday blend tea (a blend that has orange, spice and berries) 1 cup dark rum FOR THE CAKE: 1 cup plus 1 tbsp all-purpose flour 1 tsp baking powder 3/4 cup pitted dates 1 1/4 cups boiling water 1 tsp baking soda 1/4 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg, lightly beaten 1 tsp vanilla FOR THE TOFFEE SAUCE :1/2 cup unsalted butter 1/2 cup heavy cream 1 cup packed light brown sugar 1 cup heavy cream, whipped

What you'll do:: FOR THE BOOZY PART (24 hrs before): Place tea in a jar with rum, close lid and allow to steep for at least 24 hrs. Remove tea.

FOR THE CAKE: Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beatÂ

until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.

FOR THE TOFFEE SAUCE: Combine the butter, heavy cream, brown sugar and 4tsp of infused rum in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.

Serve pudding with dirzzled boozy toffee sauce on top. Add whipped cream or ice cream.

Croquembouche (Croque-en-bouche) This is a french classic. It does require several steps and will take some patience, but it is a true show stopper on the table once you've completed it. Believe me...it's worth it! Have fun with this one and use some of the tea infused techniques in previous recipes to mix it up.

What you'll need: FOR VAILLA PASTRY CREAM: 1 1/4 cups whole milk 3 tsp or 3 teabags Vanilla tea 3 large egg yolks (room temperature) 1/4 cup sugar 2 tablespoons plus 2 teaspoons cornstarch 2 tablespoons all-purpose flour 1 teaspoon pure vanilla extract FOR THE CHOUX: 1 cup unsalted butter 2 cups all-purpose flour 1/2 teaspoon salt 8 large eggs (room temperature) FOR CARAMEL: 2 1/2 cups sugar

JASMINE VANILLEKIPFERL

(AUSTRIAN VANILLA CRESCENT COOKIES)

What you'll do: FOR VANILLA PASTRY CREAM: In a small saucepan, warm the milk with tea over low heat until it just begins to steam.

Remve from heat and allow to steep 15 minutes. Remove tea and bring steeped milk back up to a steam. In a bowl, whisk together the egg yolks, sugar, cornstarch, and flour until completely smooth. When the steeped milk is steaming, add half to the egg mixture, whisking continuously to blend and to prevent the eggs from curdling. Add the milk and the eggs back into the hot milk in the saucepan, stirring constantly. Heat until the custard is thick and reaches 80C (170 F) on a digital thermometer, 1 to 2 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Chill the cream for 2 hours before filling the profiteroles.

FOR THE CHOUX: Preheat the oven to 200C (400 F) and grease 2 baking sheets. Combine the butter and 2 cups of water in a large saucepan over medium heat and heat until the butter is melted. Remove from the heat and whisk in the flour and salt until a sticky batter is formed. Beat the eggs in one at a time until the batter is smooth.

Spoon the prepared choux dough into 24 small rounds on each baking sheet. Bake until the profiteroles puff up and turn golden brown, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 20 minutes before filling them with the prepared pastry cream. Spoon the chilled pastry cream into a bag fitted with a plain tip.Insert the tip into the underside of a profiterole and pipe about 1 teaspoon of pastry cream into the center.Repeat with the remaining profiteroles.

Place the filled profiteroles in the freezer for at least 3 hours.

FOR CARAMEL: Prepare a large bowl of ice water for cooling the caramel. Pour the sugar into a medium saucepan and add 2/3 cup water. Draw a spoon through the sugar to wet it and turn the heat up to medium-high. Bring the mixture to a simmer, and wipe down the sides of the pan with a damp pastry brush .Let the sugar mixture boil until it turns pale golden brown, 15 to 20 minutes. Pay close attention to the syrup during this process to prevent burning, as it will rapidly darken toward the end of cooking.

Remove the pan from the heat and immediately plunge it into the bowl of ice water for 5 seconds to stop the cooking process. Allow the caramel to cool for 5 to 10 minutes until it has the consistency of maple syrup. Be ready to work fast when the caramel has cooled.

ASSEMBLE: Line a baking sheet or serving platter with parchment. Dip 12 profiteroles in the caramel, one at a time. Arrange profiteroles in a circle on the parchment-lined serving platter or baking sheet, using the caramel to glue them together.

Continue building the croquembouche by dipping and “gluing” a smaller ring of profiteroles on top of the first one. Continue the process until the classic cone or tower shape has been achieved. Lightly drizzle the remaining caramel over the croquembouche to form a cobweb of spun sugar.

Creamy Earl Grey Peanut Brittle

What you'll need:

What you'll do:

1 cup white sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1/4 cup water 1 cup peanuts 2 tablespoons butter, softened 1 teaspoon baking soda 3 tsp or 3 teabags Creamy Earl Grey tea

Grease a large cookie sheet.

Set aside. Steep tea in 1/2 cup of boiled water. Allow to steep for 15 minutes. Remove tea and use 1/4 cup in recipe.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and infused water (tea). Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.Remove from heat;Â

immediately stir in butter and baking soda; pour at once onto cookie sheet.

With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool.

Snap candy into pieces.

Find antique tins and pack up some of your baking. Made with love is always the best gift. Tie your favourite tea to the package...and you have the gift of perfection!

Chocolate Mint Macarons

What you'll need: FOR THE MACARONS: 2 cups powdered sugar 1 cup almond flour or almond meal 3 tbsp natural unsweetened cocoa powder 1/4 tsp fine salt 3 large egg whites, at room temperature Pinch cream of tartar 3 tbsp granulated sugar FOR THE GANACHE: 4 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 3 tsp or 3 teabags Peppermint tea 2 tbsp unsalted butter (1/4 stick), at room temperature and cut into cube What you'll do: For the macarons: Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip; set aside. Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times to aerate.

Process until fine and combined, about 30

seconds. Sift through a flour sifter into a large bowl; set aside. Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold the line of the whisk, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.) Transfer the meringue to a large bowl.

Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.)Â With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter.

(Do not overmix.)

Transfer the batter to the pastry bag.

Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.

Heat the oven to 175C (350F) and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.

FOR THE GANACHE Place the chopped chocolate in a large bowl. Warm the cream with the peppermint tea in a small saucepan over medium heat until it just starts to boil, remove from heat and allow to steep for 15 minutes. Remove tea and bring back to just below a boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

ASSEMBLE: Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. Squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half. Top with another half and press gently so that it looks like a mini hamburger. The filling should not ooze out the edges. Refrigerate, covered, at least 24 hours before serving.

TRADITIONAL INDONESIAN TEAS

by Jane Milton Certified TAC Tea Sommelier Professional

Petty Elliott is a food writer and chef and is credited with helping shape modern Indonesian cuisine. You can learn more about this at www.pettyelliott.com

I was lucky enough to be asked to a masterclass run by Petty for the UK Guild of Food Writers focusing on traditional Indonesian teas (tisanes or herbal infusions) accompanied by an afternoon tea of scones and homemade pineapple jam, delicately flavoured with cinnamon and wonderful plantain fritters which would traditionally be served with a spicy sambal flavoured with fresh chilliest and dried fish.

I was also very fortune that Petty had recently been in Indonesia and had brought back whole nutmegsthe fleshy fruit, then the mace and what we would call the nutmeg , the inner nut or stone that we grate to add to dishes.

The fruit is very fibrous but

had been cooked slowly in a light sugar syrup which softened it and gave it an almost glacĂŠ appearance and a mild nutmeg flavour.

Now to the drinks themselves

First I tried

Kunyit Asam (known as jamu ), a health

booster for the morning or I am told one which works well chilled and served over ice or mixed with vodka for an exotic cocktail.

K U N Y I T

A S A M

Recipe from Petty Elliott

Ingredients: 550ml water 1 pandan leaf 75gr palm sugar (coconut sugar or honey may be substituted) 30gr tamarind pulp 2 lime leaves (optional) 25gr fresh turmeric (grated finely) 10gr fresh ginger (grated or bruised and sliced thinly)

Directions: Put the water and all the ingredients in a pan and bring to a boil. Using a fork break up the tamarind pulp. Simmer for around 15 minutes. Strain and the tea is ready to serve.

Wedang Jahe  was our next infusion, one which is

dull winter day in the UK, like bringing Indonesian

apparently commonly drunk across all areas of

sunshine in a cup.All the drinks could be made

Indonesia, Â and one which Petty told us was often

relatively easily anywhere , the only ingredient I

given to you to drink after a massage treatment..

have not readily seen is the sappanwood

Wedang Jahe  is an infusion of fresh ginger,

although I was able to find extracts and powdered

lemongrass, tamarind and pandan leaves. cakes and

versions.I

custards in Chinese and other Asian cuisines are often

and ...the wonderful colour it adds makes it a

flavoured with pandan leaves flavouring them with a

worthwhile ingredient to track down for iced teas

gentle almond, vanilla flavour .

and cocktails too. I certainly plan to make kunyit

bark

imagine with time I could track it down

asam a drink I will make regularly to start my day The final tisane we were shown was Wedang Uwuh

and carry on enjoying through the day too and I

_ an infusion of fresh ginger, lemongrass,

know the familiar flavours of many of them will

cinnamon, cloves, nutmeg and sappanwood bark,

make ensure they are quickly adopted into more

the bark coloured the tea a wonderful ,delicate ,

menus too.

clear pink colour. This

drink is most common to

Java.The spices here, particularly the cloves and cinnamon make it a perfect drink to enjoy on a