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Archive for the ‘Cooking with Tea’ Category

Sangria Tea Recipes for Summer

Bliss DakeJune 30th, 2009 by Bliss Dake
sangriaredtea

Sweet summer is here with bountiful heat.  Iced tea is always perfect for chilling out.  But we also invite you to explore other ways of incorporating tea into summer thirst quenchers.  A renaissance is occurring in the culinary world where tea is showing up for summer in unexpected places like on restaurant menus in cocktails or food .  We decided to put a spin on sangria for summer and developed a  Sangria Tea Collection with a variety of recipes to please any palate. (more…)

A Tea Adventure at the Makaibari Tea Estate

Chef Vinita JacintoJune 18th, 2009 by Chef Vinita Jacinto
Tea in the mist

Hello tea lovers!  I am back from my trip to India and boy, what a trip it was!  While visiting my family, I planned a visit to Makaibari Tea Estate, which is situated in the Darjeeling hills of northeastern India.  Since 1859, Makaibari has produced noteworthy teas while conserving the rainforest in which it is located and reflecting the wonderful soul of the local community. (more…)

Old-World Teas and Modern Cocktail Mixology

Shawn RefouaMay 20th, 2009 by Shawn Refoua
mixology

As mixologists, we are continually experimenting with new flavors and sensations to create simple cocktails with complex flavor profiles to share with the world. Trends play an important part in the creativity and development of new drinks. Today, we see a major movement toward healthier living and longer life. Products that focus on low-cholesterol and a healthy heart have long been prevalent on our supermarket shelves. (more…)

Milk in Tea: A Bum Steer?

Jeremy Warner, MDMay 12th, 2009 by Jeremy Warner, MD
milkintea

I’m a tea drinker who enjoys tea with a little bit of milk.  Not only does it add a nice creamy texture to the tea, it also seems to take the bitter edge off, even without adding any sugar.  And I’m certainly not alone – by one estimate, 98% of British tea drinkers top off with the white stuff. (more…)

Tea and Rum: A Powerful Combination

Shawn RefouaApril 15th, 2009 by Shawn Refoua
Martini in the glass

I’ve been a bartender and mixologist in San Francisco for 8 years and am involved in running the San Francisco School of Bartending.  In my upcoming posts, we’re going to learn about how to make cocktails incorporating tea.  This post includes a recipe for a Tea Rum Cocktail.  But, first let’s start by finding out more about how the combination of tea and rum came together to play a role in inciting the American Revolution. (more…)

Memories of Fragrant Cups

Chef Vinita JacintoApril 6th, 2009 by Chef Vinita Jacinto
chai1

Since graduating from the Institute of Hotel Management, Culinary Arts & Applied Nutrition in Mumbai, India 27 years ago, I have nourished my life-long passion for food by serving as a culinary educator. I am currently a Chef Instructor of Principles of Contemporary Cuisine at California Culinary Academy in San Francisco where I have been a member of the faculty since 2005. While teaching hundreds of students how to develop healthy, delicious foods over the years, I have inevitably imparted upon them the tremendous cultural and culinary values of tea, which I hold so dear. (more…)