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Posts Tagged ‘Harney and Sons’

Today in Ohio it is a cloudy cold day with the threat of rain. While sitting snug as a bug at home in my cozy sweats, I can’t help thinking about comfort food. Which for me usually equates to something hot and sweet in the winter and cold and sweet in the summer. If you are not familiar with the term “comfort food”, I define it as food that a person is instantly drawn to when feeling strong emotions – positive or negative. Wikipedia defines “comfort food” as familiar, simple foods that are usually home-cooked or eaten at informal restaurants. They are foods that are often emotionally significant to a person or group of people and are sometimes related to pleasant associations of childhood. Either way, I think you get the picture.

Never a stranger to multi-tasking, I find myself engrossed in blogging, tweeting, watching the Bengals’ game while simultaneously thinking about and searching allrecipes.com for comfort food.  I was excited to discover the following recipe for Indian Chai Hot Chocolate, as it appeals to my winter comfort food craving – hot and sweet to taste while easy to prepare.

Ingredients

  • 1/2 cup water
  • 1/2 cup milk
  • chai tea**
  • 1 (.55 ounce) package instant hot chocolate mix

Directions

  1. Mix water and milk together
  2. Bring to a boil (either microwave or stove top)
  3. Pour liquid over chai tea and steep according to tea directions and strain
  4. Stir in the hot chocolate mix

** There are many chai options. Some of my favorite chai teas that I would use in this recipe are: Black Vanilla Chai from Dragonwater Tea, Original Masala Chai from Yogic Chai, or Indian Spice from Harney and Sons Fine Teas.  If you are not a loose tea drinker or prefer the convenience of a tea bag, feel free to substitute for this recipe.

I hope you enjoy creating and drinking this winter treat. Please return to share your experience. Until then… Happy Tea Drinking!

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worldteaexpoI am so excited to continue writing about The World Tea Expo!  On Sunday, I eagerly returned to the Mandalay Bay Convention Center for day two of the World Tea Expo. How could I share my Saturday adventures, without sharing Sunday’s? Before I begin, I must give kudos to my husband for walking the exhibit floor for over three hours with me. The World Tea Expo fueled my passion for tea – unfortunately, I fear he experienced subtle agony!

Thus the day began with another Skill Building Workshop – Blending Level 1, taught by Steve Schwartz, CEO/Founder of Art of Tea. The first half of the class began with awesome instruction about tea types, natural vs. artificial flavors, and organic vs. kosher certifications. The workshop culminated with actual hands-on blending. Yes, I returned home with an abundance of tea blended by me with my classmates. If my family and friends are reading this post – Merry Christmas in advance – I’ll be giving you tea.

After the Blending Level 1 workshop – I had an opportunity to interview two more exhibitors. Mary Greengo, the proprietor of Queen Mary Tea and Michael Harney from the renowned Harney and Sons Fine Teas. Both interviews will be forthcoming. The day ended, for me at least, with a final walk around of the exhibit floor. Of course, I chatted with many great vendors and sampled more tea and tea related products, which was awesome.

So a quick re-cap of another amazing day:

  • Skill Building Workshop: Tea Blending 1;
  • Interview with Mary GreenGo – from Queen Mary Teas;
  • Interview with Michael Harney – from Harney and Sons Fine Teas;
  • Wonderful conversations with Adagio Teas, Art of Tea, Botanical Bakery Tea Cookies, FORLIFE, Harvest House Publishers, PeLi Teas, Rooibos Ltd., TeaGschwendner USA, and many more.

I truly look forward to sharing Monday’s adventures! Additionally, I will follow this post with the list of winners from the World Tea Championship.

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layout_08Have you heard of The Tea Room News? I am embarrassed to say that until a few weeks ago I had not. However, now that I am “in the know” how could I not share with the readers of Tea Escapade? After reading the November/December 2008 edition, I was very impressed. The publication is chock full of  informative articles focused on tea and the tea industry. In addition, I found yummy tea recipes on one page followed by articles on tea products and tea trends on the next. Yes, I am already looking forward to the next issue. My only critique… I would appreciate the inclusion of more articles.

Just a little history… The Tea Room News has been in publication since October 2007,  enjoying growth over the past year up to a 5,000 subscriber base. The publication was launched  to offer tea businesses the only source dedicated solely to tea businesses. Providing a community of experts committed to educating, guiding, and inspiring with ideas that make business ownership more fulfilling, more purposeful, and more successful. “We promote the elements of tea and business, infusing them with the pleasure and support that come from a growing knowledge we foster in our readers and ourselves.”  The creator of The Tea Room News has roots in the tea industry as a former tearoom owner, student of Pearl Dexter and now founder of the Editorial Advisory Board. This board includes industry author James Norwood Pratt, Michael Harney of Harney & Sons Fine Tea, Beth Johnston of Teas Etc, author Earlene Grey, Janis Baradau of TeaGuide.net and attorney Sarah Carson. 

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As we end 2008 and embark upon 2009, The Tea Room News is “going green”. If you are like me, I’m sure you are wondering, “What does ‘going green’ mean for a publication?”  According to the publisher, Going green for The Tea Room News means providing the same great articles, information and graphics without using the huge quantities of paper, drawing unnecessarily from our resources. The November/ December issue is the transitional issue – The Tea Room News will be offered in both print and digital; however 2009 will mark the complete crossover to digital. 

Going green provides many benefits to both the consumer and the environment. For the environment, the reduced paper use is the primary benefit.  For the consumer, the digital issue offers many useful features including a true magazine feel.  In light of the economic pinch, The Tea Room News is able to offer lower advertising rates to business customers.  Finally, the use of digital media enables the publication to reach and provide the knowledge and insight contained within its pages to readers globally. My experience reading the November/December 2008 issue was definitely positive. The publication set-up in digital format made reading of The Tea Room News very easy. The photographs were crisp and clear and text easily readable. Kudos to the web developers who made the look and feel of the digital edition resemble an actual magazine. Not to mention, navigation through the publication was extremely user-friendly.

Tea businesses/tea-prenuers seeking to go green can subscribe to The Tea Room News to receive tips and advice about going green. Check out the January/February issue that includes a feature on going tea business green. The Tea Room News is offering a FREE 2 issue trial subscription for all new readers that sign up through the end of 2008. See for yourself what The Tea Room News has to offer by clicking on the following link: www.thetearoomnews.com or call 888-TEA-BUZZ.

 

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Good Morning!!! I am excited to post a summary of new teas brewed, tasted, and possibly reviewed by me here at Tea Escapade as well as anyone who visited and commented last week.

It goes without saying that if I am not trying something new, I am drinking my old favorites… Winter White Earl Grey, Peppermint Herbal, or Yellow and Blue. However, if I am drinking something new, I may drink the new brew multiple days in a row. So let’s talk tea…

1. S for Kitchen Confit enjoyed a sublime cuppa Earl Grey Creme by Harney and Sons. I wonder how it compares to my Earl Grey Creme Flavored Black Tea by Teavana?

2. Summer from Felicitea tried Shanti Green Tea by The Simple Leaf last week. “Shared it with a friend who also loved it. Definitely a fantastic green in my book – nice light vegetal taste, with just a hint of grassiness.” Summer also tried Stash’s powdered green tea. “It was… interesting. I’m not sure I’d buy it, but for something quick, light and green tea tasting it worked.” Thanks Summer for sharing! Your experience with the powdered green tea sounds much better than mine. I think I’ll pass on that one. :-)

3. This week, I had the great pleasure of drinking Honeybush Vanilla - a fantastic creamy yet sweet rooibos and Yerba Mate. Both were amazing! I placed an order with Dragonwater to obtain more as well as a couple other new teas. You can read reviews for both right here on Tea Escapade.

Thanks for sharing what was new in your cup last week. I look forward to hearing and sharing tea experiences. I cannot wait to hear “What’s new in YOUR cup” this week. Until we chat again… Happy Tea Drinking!

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After drinking Honeybee, I decided to sample another black tea. It seems like I have been leaning heavily towards black teas this last week – from the Earl Grey Creme Flavored Black Tea to this weekend’s Paris. Until recently, I have never enjoyed black teas this much.

 

 

 

 

 

Composition: A black tea blend with bergamot. I believe there are other ingredients undisclosed by the manufacturer.

Dry Visual: Broken, medium quality black tea leaves. 

Dry Aroma: Fantastic! This tea has a wonderful sweet yet somewhat fruity smell with surprising hints of citrus. I enjoyed smelling the dry tea leaves numerous times. I wonder how long tea would last a a potpourri?

Flavor: A delicious full bodied tea, Paris is robust yet not overpowering. I could taste the bergamot; however, this tea definitely does not resemble an Earl Grey. Enjoyable both with and without sweetener, I tend to prefer tea with a little honey. I am not a purist.
Liquor: A rich, gold color with brown undertones.
Brewing Time: Recommended brewing time is 5 minutes. I brewed for 4 minutes – of course I am almost pushing my brewing time to the limit. 

Manufacturer:
 Harney & Sons
Caffeine: Yes
Without a doubt, I will purchase and drink Paris again. Thanks Kim for the amazing swap! If you haven’t tried Paris, you will certainly want to.

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Things have been very hectic this week, thus explaining my lack of posts. I have been, rather excitedly, drinking new teas; unfortunately, I have not had time to post about it. It simply is a shame to have a tea experience and not share with the world – okay I’m only kidding the drama in me is looking for an outlet. So before I scare you away… let’s talk about tea!

My latest tea adventure has been Oolong – specifically Fanciest Formosa Oolong. What a name!

Composition: Oolong tea leaves from China – nothing more and nothing less.

Dry Visual: A mixture of long curly green leaves with touches of brown and light green (some might classify as silver). This loose tea has character.

Dry Aroma: Very aromatic. This tea has an unexpected sweet almost peachy smell. Several times I just opened the pouch and enjoyed the aroma.

Flavor: Fanciest Formosa Oolong had a very clean almost crisp flavor. It is definitely not a robust tea. However, there was a subtle sweetness enabling the drinker to enjoy Fanciest Formosa Oolong with or without sweetener. I could not resist a dab of honey – but only a dab. Too much will overpower the taste of the tea.
Liquor: A  Clear yet golden brown.
Brewing Time: Recommended brewing time is 3 – 4 minutes. I brewed for 4 minutes.
Manufacturer: Harney and Sons 
Caffeine: Yes
What is Oolong?
Oolong Tea is between Green & Black Tea. Through repeated and complicated steps the tea leaves are partially oxidized, whereas green tea is not oxidized at all and black tea is fully oxidized.
  

 

Reference: Fanciest Formosa Oolong. (2008, May 16).  Harney and Sons website. Retrieved May 16, 2008, from http://www.harney.com/fanciestformosaoolong.html.

 

 

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This morning, I enjoyed a delicious cup of Winter White Earl Grey, but this afternoon, I couldn’t wait to sip on a cup of African Autumn. Even in the spring, with the sun shining through my office window and the knowledge that the temperature hovered around the mid 70’s, nothing seemed more refreshing than a hot cup of tea.

Composition: Considered an herbal tea African Autumn contains Redbush, Cranberry and Oranges.

Dry Visual: Very fine leaves, resembling shavings, in a beautiful burnt orange and red colors with hints of brown. The cream flecks contained in the tea provide texture. This is another loose tea housed in a triangular silk sachet.

Dry Aroma: Robust orange aroma with hints of cranberry.
Flavor: The flavor of this tea is difficult for me to describe. It is not full-bodied, yet the African Autumn contains a distinct blend of flavors. The orange dominates this tea while the cranberry provides a pleasant twanginess. Considering this my first and only redbush tea, I am unable to describe the taste of the redbush, however, I will adventure to say that the sweet undertones may be attributed to the redbush. I tasted African Autumn both with and without sweetener, however, I prefer to add a little sugar or honey. The sweetener rounds out the cranberry and orange flavors enhancing this teas natural sweetness.
Liquor: A beautiful amber hue with rich orange tones.
Brewing Time: 5 minutes recommended. I brewed for 5 minutes.
Manufacturer: Harney and Sons

Caffeine: No

What is Redbush?

After conducting a brief Internet search, I discovered that redbush is the English version for the Afrikaans word Rooibos, pronounced like “roy-boss”. Rooibos, whose scientific name is Aspalathus linearis is a broom-like member of the legume family of plants. This family also includes, the bean and pea family. It is used to make tisanes (herbal tea). While categorized as tea, Rooibos does not come from the tea plant.

The next time you are looking for a decaffeinated tea, try African Autumn. Its unique flavor makes for a nice afternoon or evening tea.

Reference: Rooibos. (2008, May 1). In Wikipedia, The Free Encyclopedia. Retrieved 01:41, May 3, 2008, from http://en.wikipedia.org/w/index.php?title=Rooibos&oldid=209382412

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