Padma's Passion

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March~April 2013 Tea Magazine 37

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May~June 2013

28 Ajiri

Backyard Entertaining

16 Chef Heidi Fink

37

FEATURES

DEPARTMENTS

6

Chef Eric Gower “The Breakaway Chef” Makes Tea a Star

Editor’s Note .................................................... 4 Good Food

16

Backyard Entertaining Grilling with Tea

Topical Tea ....................................................... 5 Tea 2030: The Future of Tea

20

Ales, Stouts & Tea? Tea Beers for Your Glass

22

Drinks with a Tea Twist Add a Unique Splash to Summer

Social Scene .................................................... 12 Sharing Tea Recipes NY Coffee & Tea Festival Tea Events

24

Padma’s Passion Top Chef Host Talks Tea

Wellness ........................................................... 36 Protective Tea Marinade

28

Empowered by the Leaf Ajiri’s Tea Roots Movement

30

Tastings ............................................................ 42 Savory Tea

Splendid Africa A Tea Land Full-bodied and Strong

New Products .................................................. 44

34

Perfect Pairings Matching Tea with Food

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Chef Heidi Fink Embracing Tea’s Culinary Qualities

40

Coffee Tea Leaf When the Leaf Meets the Bean

43

Electric Kettles Why Wait Till the Whistle Blows?

Marketplace ..................................................... 48 Essay ................................................................ 50 Tea Nourishes, by Jesse Jacobs

Cover: Top Chef host Padma Lakshmi shares her love of tea. Photo by Matthew Hranek, New York. Represented

by Bernstein & Andriulli.

May~June 2013 Tea Magazine 3

Editor’s Note

Good Food

By Dan Bolton

TEA

is good food. Its leaves capture the intensity of sunlight, the purity of water and the richness of the soil. It retains its goodness sprinkled on salads, rubbed into meat and when brewing beer. Infused in alcohol, it even enlivens your summer mixed drinks.

In this issue, Tea Magazine® describes many clever uses of the leaf and invited several well-known chefs including Eric Gower, Heidi Fink and Top Chef host Padma Lakshmi, along with our own Cynthia Gold, to share their favorite recipes, pg. 14, Grilling with Tea. Tea’s beverage qualities come to mind first, but chefs say the flavors of tea are as intriguing as wine. Processing techniques like those used in creating the pine smoke aroma of Lapsang Souchong increase its utility as an ingredient, according to Eric Gower who shares his recipe, pg. 9 for Smoked Tea Duck with Lapsang Souchong Salt. Tea’s flavor and aroma is a product of essential oils and the oxidation process.

Tea is not just good, it’s good for you.

Leaves are rich in minerals and polyphenols 4

Tea Magazine May~June 2013

which take up the largest share after water.

Young shoots contain six health-promoting catechins and the enzyme polyphenol oxidase. Polyphenols are perceptible in the mouth as tannic (brisk) and contribute a big share of the taste profile, aftertaste and appeal.

Tea is more delicate than a spice, advises Chef Heidi Fink, pg. 35. “Cooking with tea requires balance. Brewed too little and you may miss the delicate flavor; too long and it becomes quite tannic and bitter,” she says. “Select a tea to enhance the flavor, not in lieu of a natural ingredient.”

In Splendid Africa, pg. 28, one of the world’s largest producers of black tea for export comes into focus. It is a remarkable continent of climatic contrast with a hundred-year history in tea. Hilary Heuler visits the birthplace of Africa’s commercial tea industry, the Mabroukie garden in Kenya, founded in 1903. On pg. 26 the women of Kisii, Kenya display their finely crafted prize-winning packaging for Ajiri Tea. Doughba H. Caranda-Martin, founder of Caranda Fine Foods, spends his time searching for the most amazing teas grown in Africa. “I can say with confidence that Africa’s future in the tea markets is on the rise. Many farms are undertaking the production of specialty tea and that will further enhance their value,” he says.

African teas are a good buy, he says. To get a taste, turn to Distinctively African, pg. 31.

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Editor & Publisher Dan Bolton dan@teamag.com Editorial Pearl Dexter, Founding Editor pearl@teamag.com Laurie Baxendell, Art Director laurie@teamag.com Katrina Ávila Munichiello, Sr. Editor katrina@teamag.com Stephanie Santangelo, New Products stephanie@teamag.com Jamie Santoro, Community Editor jamie@teamag.com Advertising Ed Avis, Business Development ed@teamag.com Jamie Santoro, Marketing Specialist jamie@teamag.com Contributing Editors Linnea Covington Kathleen Finn Cynthia Gold Jane Pettigrew Jennifer Quail Michelle Rabin Bruce Richardson Dan Robertson Alexis Siemons Contributors Hilary Hueler Anne Marie Hardie Jesse Jacobs Cora Vasseur

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President Graham Kilshaw Administrative Manager Eileen Ambler Circulation Specialist Irene Nugent Administrative Assistant Karen Holder Accounting Assistant Susan Kavetski ITEM Media 1000 Germantown Pike, F-2 Plymouth Meeting, PA 19462 ~ USA Phone (484) 688-0300 Fax (484) 688-0303 Tea Magazine® is published six times a year by ITEM Media, Inc. Opinions expressed by contributing writers and editors are not necessarily those of the publisher or owner of Tea Magazine®. Reproduction of the whole or any part of content herein is prohibited without prior written consent from the publisher.

Submissions will be returned only if accompanied by a large, self-addressed stamped envelope. The publisher does not accept responsibility for submitted materials that are lost or stolen. Copyright 2013 ©

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Tea Magazine May~June 2013