Nio Tea's Tea Expert's Top Five Food Pairings To Go With Every Type Of Tea

Now you can elevate the taste of your brew with these complimentary snacks!

Key Points:

Tea expert Arthur Gautier matches five teas with their perfect food pairing

Expert discusses how to match black and iced tea, as well as matcha, green tea and gyokuro

Expert explains how to match tea profiles, including examples of foods that shouldn’t be paired with these teas

Just as with wine, a good tea tastes even better when paired with the right meal or snack. “The complimenting or contrasting flavors enhance both the tea and the food,” says Arthur Gautier of Nio Teas, a premium brand specialising in high-quality Japanese green teas.

Here, Arthur pairs five teas with the snack or meal that best compliments them.

Black Tea With A Kick

Pairings:

Hearty Breakfast: Scrambled eggs and sausages

Rich Meats: Roast beef or lamb

Decadent Desserts: Chocolate cake or scones with clotted cream

Spicy Dishes: Thai curries or spicy pasta

Fruity Treats: Lemon cake or fruit tarts

Why It Works: Black tea's robust flavors beautifully complement rich and savory foods, providing a balance that enhances both. Its strong tannins cut through the richness of meats and desserts, cleansing the palate and preparing it for the next bite. The slight bitterness in black tea contrasts wonderfully with sweet desserts, highlighting their sweetness without overpowering them.

Ice Cold Flavour

Pairings:

Light Salads: Greek salad with feta and olives

Grilled Meats: Burgers or BBQ chicken

Heavy Pasta Dishes: Creamy fettuccine Alfredo

Spicy Snacks: Nachos with jalapeños

Fruity Desserts: Peach cobbler or berry tart

Why It Works: Iced tea is the ultimate crowd-pleaser that pairs well with a wide range of foods. Its refreshing qualities cool you down, especially after heavier dishes or spicy flavors. “The subtle sweetness of iced tea complements salads and grilled meats,” says Arthur. “It’s a perfect counterbalance to rich, creamy pasta dishes, cutting through the heaviness.”

Matcha Magic

Pairings:

Sweet Treats: Mochi or wagashi (Japanese sweets)

Creamy Desserts: Frozen yogurt or vanilla ice cream

Fruity Combos: Bananas or citrus fruits like oranges

Subtle Chocolates: White chocolate or cocoa powder

Nutty Enhancements: Black sesame seeds

Why It Works: Matcha’s unique bitterness pairs beautifully with subtle sweetness, creating a delightful balance that enhances both elements. The tea's earthy notes bring out the best in sweet companions; pairing matcha with soft, sweet treats like mochi or wagashi provides a satisfying contrast. 

Meanwhile, citrus fruits heighten matcha's natural flavors, elevating the tea’s natural taste.

A Touch Of Green

Pairings:

Seafood Dishes: Sushi or sashimi

Japanese Fare: Ramen or tempura

Spicy Meals: Thai chili vegetable rice

Light Grains: Quinoa or brown rice salads

Vegetable Medleys: Grilled asparagus or sautéed spinach

Why It Works: Green tea’s grassy and slightly bitter profile pairs exquisitely with umami-rich foods, particularly seafood. The tea’s refreshing taste enhances the natural flavors of lighter dishes, making it a staple in Japanese cuisine. 

Green tea’s balance of acidity and sweetness works in harmony with spicy meals, offering a refreshing contrast. “It’s also often used as a palate cleanser between courses,” says Arthur. 

The Art Of Pairing Gyokuro

Pairings:

Shellfish: Sake-steamed oysters or shrimp cocktails

Savory Cheeses: Parmesan or goat cheese

Fresh Vegetables: Tomatoes, peas, or spinach

Decadent Sweets: Dark chocolate desserts

Delicate Soups: Miso or vegetable broth

Why It Works: Gyokuro’s deep umami flavor and sweet notes make it a luxurious pairing for sophisticated dishes. Its rich complexity shines alongside savory foods, highlighting the freshness of vegetables and the delicate flavors of seafood. The tea’s naturally sweet and grassy tones can enhance the savoriness of cheeses and decadent chocolates, creating a delightful contrast. “With its refined profile and rarity, gyokuro is perfect for special occasions,” says Arthur.

Arthur Gautier of Nio Teas commented: “Pairing tea with food is all about finding that sweet spot where both shine. Start by considering the tea’s profile, its aroma and taste, to guide your choices." 

Arthur went on to explain: ""Each tea has distinct characteristics, like the floral notes in oolong or the earthy richness of pu-erh. Oolong’s complexity makes it a great partner for savory dishes like grilled chicken or roasted vegetables, while the boldness of pu-erh can stand up to hearty dishes such as stews or barbecued meats.

“In contrast to the perfect pairings we’ve covered above, some pairings really just don’t jive. For instance, pairing black tea with super sweet desserts is really not a good idea; the bitterness of the tea can clash with the dessert and confuse your taste buds. 

"Similarly, pairing green tea with heavy, greasy foods can mask its subtle flavours. Pairing delicate teas with spicy or heavily seasoned dishes can overwhelm their lighter notes, and creamy foods can mute the crispness of green tea.”

You can learn  more and order your teas here https://nioteas.com.

Why Your Mile High Cuppa Could Be Doing You More Harm Than Good: Tea Expert Spills The Leaves and Beans On In-Flight Brews

With concerns over water quality, hygiene and sanitation onboard, a tea expert shares tips for safely enjoying your favorite drink whilst you are flying

Key Points:

Airplane water tanks may not be cleaned as often as one should be able to hope, raising concerns over the safety of consuming hot drinks in flight.

Coffee machines are often located near lavatories, and may not be thoroughly cleaned between flights.

Tea expert shares his tips and tricks to enjoy a mile-high brew

As more people take to the skies, especially with holiday season travel, a cup of tea or coffee during a flight might seem like the perfect way to relax and re-hydrate.

But before you reach for that hot beverage, Arthur Gautier, who os a tea expert at Nio Teas, is sharing some sage advice that might have you reconsidering. 

Gautier warns there could be health risks linked to drinking tea and coffee on airplanes, especially when you factor in how onboard water quality plays a rvital ole in what ends up in your cuppa.

How Clean Is That Water, anyway?

One of those things that often flies under the radar is just how often (or not) the water tanks on airplanes are cleaned out. If you’ve seen those viral social media posts from flight attendants, you’ve probably heard the whispers—those tanks aren’t exactly getting the TLC you’d hope for.

“The water used for tea and coffee on planes comes from large tanks that, let’s just say, don’t get the same level of attention as your kitchen tap at home,” says Arthur. “It’s not always as clean as you might think, especially on the long-haul flights.”

For anyone with a sensitive stomach or a weaker immune system, that less-than-fresh water could mean more than just a bad-tasting brew—it might lead to some unpleasant discomfort mid-flight.

Location, Location, Location

Have you ever thought about where your tea or coffee is actually made on a plane? If you’re observant you may have noticed those trusty coffee machines are often placed right next to the lavatories—yes, that close. Eww. If that wasn’t enough to make you pause, it gets even worse.

“Apparently those machines don’t get much love between flights, unless they break down,” shares Gautier, hinting at the less-than-sparkling conditions. Over time, residue, germs, and bacteria can easily build up, making the situation even less appealing. With the machines sitting so close to the toilets rest, it’s not hard to see how things might get a bit... unsanitary?

“If cleanliness is a priority for you, you might want to think twice before reaching for that in-flight cup of coffee,” he adds.

Safer Alternatives: Bottled Drinks and Warm Tea Tricks

If you’re still craving a warm drink but want to avoid the risks, Arthur Gautier suggests some clever hacks. 

“It’s safer to stick with bottled or canned beverages while flying,” he recommends. “If you really want tea, ask for a bottle of water and a cup of hot water separately. You can steep your tea bag in the bottled water, then warm it up using the hot water.”

Of course, this isn’t always the easiest task depending on the size of the bottle and the cup you get. And remember, boiling hot water can be dangerous, so be extra careful not to spill it while trying this method. 

When it comes to tea, it can help to choose types that steep well at lower temperature water. Arthur suggests teas like green tea, white tea, or herbal blends like chamomile or peppermint, which are perfect for steeping in warmish water without sacrificing too much flavor. So even at 30,000 feet, you can still enjoy a decent cup without any worry.

Gautier concluded: "When you're flying, the cabin pressure and altitude can really dull your sense of taste, so that cup of tea or coffee might not taste as good as it normally would—regardless of the water quality. To make the most of it, go for teas that brew well with warm water, and always use bottled water when possible. That way, you can enjoy your drink without worrying about any unpleasant surprises."

We'd like to thank Nio Teas for their help in researching for this article.

https://nioteas.com

Hosting Cake and Ale (or Cake and Coffee) Parties to Raise Funds for Charity

One of the most enjoyable ways to support a charitable cause is by hosting a cake and ale (or cake and coffee) party. 

These events combine the delightful simplicity of a good cup of coffee, a refreshing ale, and a slice of cake with the powerful impact of fundraising for those in need. 

If you're thinking about organising a charity event, a cake and ale or coffee party can be a low-cost, highly engaging way to bring people together for a good cause.

Why Cake and Ale or Coffee Parties?

Unlike more formal fundraising events, a cake and ale (or coffee) party has a casual, welcoming vibe that encourages community participation. There’s something universally appealing about gathering over homemade bakes and drinks. It doesn’t require a great deal of planning, and the relaxed atmosphere allows guests to connect with each other and learn more about the charity you're supporting.

It’s also an accessible way for anyone to contribute. Many people may shy away from large donations but feel comfortable offering a smaller sum in exchange for something tangible – in this case, a delicious slice of cake or a refreshing drink.

Planning Your Cake and Ale or Coffee Party

To ensure your fundraising event is a success, it’s important to consider a few key points during the planning phase.

1. Set a Date and Location

Choose a date that works for your community. If it’s a work or school-related event, weekends are often the best time. A central, easy-to-access location is crucial. Consider hosting it at home, a community centre, or a local pub or café, if they’re willing to donate the space for the cause.

2. Create a Menu

While cake is the star of the show, you don’t need to stop there. Offer a variety of cakes and bakes to suit different tastes and dietary requirements. Whether it's classic Victoria sponges, rich brownies, gluten-free options, or even savoury bakes, variety will help attract more attendees. Pair the cakes with a selection of drinks—tea, coffee, and perhaps, ale for a more traditional touch.

If you have baking talents within your community, encourage friends or family to contribute cakes. The more, the merrier!

3. Price Your Bakes

Pricing can be tricky, but the goal is to raise as much money as possible while ensuring guests feel they’re getting value for their donation. Consider a suggested donation per slice of cake or a set price for an entry ticket, which could include a couple of slices of cake and a drink.

Alternatively, you can have a “pay what you feel” donation system, which can work well if your guests are keen on the cause and feel generous.

4. Involve Your Charity or church

Make sure you promote the charity you are raising funds for throughout the event. You can display posters or banners that explain the charity’s mission and why it is important. Include a donation box for those who wish to contribute more and provide information on how they can continue supporting the charity after the event.

5. Spread the Word

Promoting your cake and ale or coffee party is key. Use social media, local community boards, and word of mouth to get the message out. Create a fun event page or invite your friends and colleagues directly. Emphasise that it's not just about enjoying cakes and drinks, but also supporting a meaningful cause.

Make It Fun and Engaging

Adding some light activities can make the event even more enjoyable. Consider a bake-off competition where guests can vote on their favourite cakes, or hold a raffle or auction to raise additional funds. A quiz or small games can help break the ice and create a more dynamic atmosphere.

The Impact of Your Event

A cake and ale or coffee party might seem like a small event, but it can have a big impact. Even if you’re only able to raise a modest amount, it all contributes to the larger efforts of the charity. Additionally, these events build awareness and community spirit, which can inspire people to take further action for the cause.

Moreover, they can become a recurring event in your community, growing year on year. Whether it's an annual charity bake sale at work or a quarterly neighbourhood coffee gathering for charity, these events can establish a tradition of giving back.

Conclusion

Cake and ale (or coffee) parties are a brilliant way to raise funds for charity while creating a warm, inclusive atmosphere. It’s an opportunity to bring your community together over something as simple as a slice of cake, while making a tangible difference for a cause that matters. With a bit of planning and creativity, your event can become a meaningful, impactful, and enjoyable tradition.

So, roll up your sleeves, get baking, and raise a glass or mug to doing good!

How to Make the Perfect Cup of Chai

There’s something truly special about a cup of chai: the warming spices, the aroma that fills the room, and the comfort it brings, especially on a cool, drizzly day in Britain. 

Chai, often referred to as masala chai, is a beloved drink that originates from India and has become popular worldwide. 

However, making the perfect cup of chai requires more than just brewing tea; it’s about finding the right balance of spices, sweetness, and tea strength.

Here’s a step-by-step guide on how to craft the perfect cup of chai at home, ensuring that each sip delivers a burst of flavour and warmth.

1. Ingredients You’ll Need:

Tea leaves: A strong, black tea is essential for chai. Assam tea is commonly used for its robust flavour, which holds up well against the spices.

Spices: The classic masala chai spice mix includes cinnamon, cardamom, ginger, cloves, and black pepper. You can adjust the amount of each spice according to your preference.

Water and milk: Chai is traditionally brewed with a mix of water and milk. For a creamier chai, use more milk; for a lighter brew, use less. Some people use condensed milk or evaporated nilk.

Sweetener: Sugar is commonly added to chai, but you can also use honey or a sugar alternative to taste.

2. Choosing Your Spices

The spice blend you use is key to making a perfect chai. Here’s a breakdown of the most common spices:

Cinnamon: Adds a sweet and warming note.

Cardamom: Provides a fragrant, slightly citrusy flavour.

Ginger: Fresh ginger gives a spicy, invigorating kick.

Cloves: Add depth and an earthy flavour.

Black pepper: Enhances the heat and brings the spices together.

Feel free to experiment with these spices to find a blend that suits your palate. For instance, if you like a spicier chai, increase the ginger and black pepper. If you prefer a milder, sweeter cup, focus more on the cinnamon and cardamom.

3. Brewing Your Chai

Here’s how to brew your perfect chai:

Step 1: Boil the water and spices

Start by boiling about 1 cup of water in a saucepan. Add your spices at this stage so that they have time to release their flavours. For one cup of chai, you can add:

1 small cinnamon stick

3-4 cardamom pods (slightly crushed)

2-3 cloves

A small piece of fresh ginger (or ½ teaspoon of dried ginger powder)

A pinch of black pepper

Step 2: Add the tea

Once the water and spices have boiled for a couple of minutes, add 1 heaped teaspoon of black tea leaves. Let this simmer for another 2-3 minutes. The longer you brew, the stronger the tea.

Step 3: Pour in the milk

After the tea has brewed, add about ½ cup of milk (or more, depending on your preference). You can use whole milk for a richer chai or a milk alternative like almond or oat milk. Stir the mixture and bring it to a gentle boil. Keep an eye on it, as milk can boil over quickly.

Step 4: Sweeten to taste

Once the chai has come to a boil, lower the heat and let it simmer for a minute. Now is the time to add sugar or your preferred sweetener. For a classic cup, 1-2 teaspoons of sugar work well, but adjust according to your taste. Stir well to dissolve the sweetener.

Step 5: Strain and serve

Once your chai is brewed to perfection, strain it into a cup to remove the tea leaves and spices. Give it a quick stir, and your steaming cup of chai is ready to enjoy!

4. Tips for Customising Your Chai

Frothy chai: For a café-style frothy chai, use a whisk to froth the milk before adding it to the tea.

Caffeine-free version: Replace black tea with rooibos or herbal tea to make a caffeine-free version of chai.

Iced chai: Let your brewed chai cool, then pour it over ice for a refreshing iced chai. You can also add a touch of vanilla for an extra layer of flavour.

5. The Final Touch

A perfect cup of chai is all about balance. Whether you like it spicy, sweet, or with a hint of creaminess, the key is to experiment until you find your ideal combination. The next time you’re craving something cosy, skip the café and brew up your perfect cup of chai right at home.

Enjoy the warmth and comfort that only a cup of freshly made chai can bring!

The Perfect Afternoon Tea: A Quintessential British Tradition

There's something utterly delightful about indulging in a traditional afternoon tea. This quintessential British ritual is more than just a meal; it's an experience steeped in history and elegance. 

Whether you're hosting a sophisticated gathering or simply treating yourself, here's how to create the perfect afternoon tea. 

My wife and I were able to enjoy a very special afternoon tea at the justifiably famous Brown's Hotel in London several years ago. It's now £75 per guest, in the Browns Hotel Drawing Room.

The History of Afternoon Tea

Afternoon tea is credited to Anna, the 7th Duchess of Bedford, in the early 19th century. With dinner served fashionably late, she found herself peckish in the long afternoon hours and requested a tray of tea, bread, and butter to be brought to her room. This practice quickly became a social event, inviting friends to join her, and thus, the tradition of afternoon tea was born.

Setting the Scene

Creating the perfect afternoon tea begins with the setting. Aim for a comfortable yet elegant atmosphere. A well-laid table with a crisp linen tablecloth, fine china, and polished silverware sets the tone. Fresh flowers in a vase and soft background music can enhance the experience.

The Tea

The star of the show is, of course, the tea. Choose a variety of high-quality loose-leaf teas to cater to different tastes. Classic options include:

Earl Grey: A fragrant black tea with hints of bergamot.

Darjeeling: Often referred to as the "champagne of teas," this has a delicate and musky-sweet flavour.

Assam: A robust tea with a malty flavour, perfect for those who prefer a stronger brew.

Provide milk, sugar, and lemon slices so guests can personalise their tea. Ensure you have an elegant teapot, a strainer, and a selection of fine china teacups and saucers.

The Food

An afternoon tea menu typically comprises three main elements: sandwiches, scones, and cakes or pastries.

Sandwiches

Light and delicate, the sandwiches should be crustless and cut into neat fingers or triangles. Traditional fillings include:

Cucumber and cream cheese

Smoked salmon and dill

Egg and cress

Ham and mustard

Scones

Freshly baked scones are the highlight of any afternoon tea. Serve them warm with clotted cream and strawberry jam. The debate between whether to spread the jam or cream first can spark lively conversation, but the choice is ultimately yours.

Cakes and Pastries

A selection of sweet treats adds a touch of indulgence. Consider including:

Victoria sponge cake

Lemon drizzle cake

Battenberg cake

Macarons

Fruit tarts

Etiquette

Afternoon tea comes with its own set of etiquettes. Here are a few tips to keep in mind:

Sipping Tea: Hold the teacup by the handle and sip gently. Avoid clinking the cup against the saucer.

Using Cutlery: Use your knife to spread the cream and jam on your scones. Sandwiches and pastries are generally eaten with your fingers.

Conversation: Keep the conversation light and pleasant. Afternoon tea is a time for relaxation and enjoyment.

Conclusion

The perfect afternoon tea is a blend of tradition, elegance, and delightful flavours. Whether enjoyed in the company of friends or as a solitary indulgence, it’s a moment to savour. With the right preparation and a touch of finesse, you can recreate this timeless British tradition in your own home. 

So, put the kettle on, lay out your best china, and enjoy the simple pleasure of a perfect afternoon tea.

How to Make Refreshing Ice Cold Tea at Home and for Your Picnics

Summer days call for cool, refreshing beverages, and there's nothing quite like a glass of homemade ice cold tea to quench your thirst. 

Whether you're lounging in your garden or planning a picnic in the countryside, a chilled tea can be the perfect companion. 

Here's a simple guide to making delicious ice cold tea right at home, with tips to ensure it's perfectly refreshing every time.

Ingredients You'll Need

To make the perfect ice cold tea, you will need:

Tea bags: Choose your favourite variety. Black tea, green tea, fruit or herbal teas all work wonderfully.

Water: Freshly boiled water for brewing and cold water for chilling.

Ice cubes: Lots of ice to cool the tea quickly.

Sweeteners: Sugar, honey, or sweeteners to taste.

Lemon: Fresh lemon slices for a zesty twist.

Mint: Fresh mint leaves for added freshness.

Step-by-Step Instructions

1. Brew the Tea

Start by boiling water. For a litre of tea, you'll need about 4 tea bags. If you're making a larger batch, adjust the number of tea bags accordingly. Boil 500 ml of water and pour it over the tea bags in a heatproof jug or teapot. Let the tea steep for 5-7 minutes, depending on how strong you like your tea.

2. Sweeten the Tea

If you prefer your tea sweet, add sugar or your chosen sweetener while the tea is still hot. This ensures that the sweetener dissolves completely. Start with 2-3 tablespoons of sugar for a litre of tea and adjust to taste. Stir well until fully dissolved.

3. Cool the Tea

Once your tea has steeped and sweetened to your liking, remove the tea bags and let it cool to room temperature. You can speed up this process by placing the jug in a bowl of cold water.

4. Chill the Tea

Pour the cooled tea into a large jug and add 500 ml of cold water. This helps dilute the strong brew and cool it further. Then, add plenty of ice cubes. For an extra touch of flavour, add lemon slices and fresh mint leaves.

5. Serve

When you're ready to serve, fill glasses with ice cubes and pour the chilled tea over the top. Garnish with additional lemon slices and mint leaves if desired.

Tips for the Perfect Ice Cold Tea

Use high-quality tea: The better the tea, the better the final drink. Experiment with different types of tea to find your favourite.

Adjust sweetness: Everyone's taste is different, so feel free to adjust the amount of sweetener. You can also try different sweeteners like honey or agave syrup.

Infuse with fruits and herbs: For a fruity twist, add slices of fruits like strawberries, peaches, or oranges. Fresh herbs like basil or rosemary can also add a unique flavour.

Keep it cool: To keep your tea ice cold during a picnic, pack it in a thermos or an insulated jug. You can also freeze some of the tea in ice cube trays and add these to your drink instead of regular ice cubes to avoid diluting the flavour.

Perfect for Picnics

Ice cold tea is not only a fantastic home beverage but also a great addition to your picnic basket. It's easy to transport and can be enjoyed by everyone. Just make sure to pack enough ice and keep it in a cool place.

A Simple Recipe for Picnic Perfect Ice Tea

Ingredients:

1 litre of cold water

4 tea bags (black or green tea)

2-3 tablespoons of sugar or honey

Ice cubes

Slices of lemon

Fresh mint leaves

Instructions:

Boil 500 ml of water and steep the tea bags for 5-7 minutes.

Sweeten with sugar or honey while the tea is hot, then remove the tea bags.

Let the tea cool to room temperature, then add 500 ml of cold water.

Chill the tea in the fridge for at least an hour.

Before heading out, fill a thermos with ice cubes, add the chilled tea, lemon slices, and mint leaves.

Enjoy your refreshing drink at the picnic!

Ice cold tea is an easy and delightful way to stay refreshed during the hot summer months. With these simple steps, you can make a delicious beverage that's perfect for any occasion, from a relaxing day at home to an adventurous picnic. Cheers to staying cool!

The Delightful World of Bubble Tea: A British Perspective

Bubble tea, also known as boba tea, is a fascinating and delicious beverage that has taken the world by storm. 

Originating from Taiwan in the 1980s, this unique drink has made its way to the UK, captivating the taste buds of many. You may well have seen Bubble Tea concessions in shopping malls, etc.

But what exactly is bubble tea, what does it taste like, and can you make it at home? Let's dive into the delightful world of bubble tea.

What is Bubble Tea?

Bubble tea is a refreshing and versatile drink that typically consists of a tea base (black, green, or oolong) mixed with milk or fruit flavourings, and sweetened to taste. What sets bubble tea apart from other beverages are the chewy tapioca pearls, also known as boba, that sit at the bottom of the cup. These pearls, made from tapioca starch, provide a fun and unique texture that makes bubble tea a delightful experience.

In addition to the classic tapioca pearls, bubble tea can also include a variety of other toppings such as fruit jellies, popping boba (which burst with flavour when bitten), and pudding.

What Does Bubble Tea Taste Like?

The taste of bubble tea can vary greatly depending on the ingredients used. Here are a few popular varieties:

Classic Milk Tea: This version combines a strong tea base with creamy milk and sugar. The taste is similar to a sweetened iced tea with a rich, creamy finish. The tapioca pearls add a slightly sweet and chewy texture.

Fruit Tea: Made with a tea base (often green tea) and flavoured with fruit syrups or fresh fruit. The taste is light, refreshing, and slightly tangy, perfect for a summer day.

Taro Milk Tea: Taro, a starchy root vegetable, gives this drink a unique purple colour and a slightly nutty, sweet flavour. The texture is creamy, and it's often compared to a sweet potato or vanilla.

Matcha Milk Tea: This variety uses matcha (green tea powder) as its base, giving it a vibrant green colour and a slightly bitter, earthy taste balanced by the sweetness of milk and sugar.

Can You Make Bubble Tea at Home?

Absolutely! Making bubble tea at home can be a fun and rewarding experience. Here's a simple recipe to get you started:

Ingredients:

For the tea base:

2 tea bags (black, green, or oolong)

500ml water

2 tablespoons sugar (adjust to taste)

For the tapioca pearls:

100g dried tapioca pearls

1 litre water

2 tablespoons sugar (optional)

For the milk tea:

250ml tea base

100ml milk (dairy or non-dairy)

Ice cubes

Instructions:

Prepare the tea base:

Boil 500ml of water and steep the tea bags for 5-7 minutes. Remove the tea bags and stir in the sugar until dissolved. Let the tea cool to room temperature, then refrigerate until cold.

Cook the tapioca pearls:

Bring 1 litre of water to a boil in a large pot. Add the tapioca pearls and stir gently to prevent sticking. Boil the pearls for 15-20 minutes, or according to the package instructions, until they become soft and chewy.

Remove the pot from heat, cover it, and let the pearls sit for an additional 5 minutes. Drain the pearls and rinse them under cold water. If desired, mix the pearls with 2 tablespoons of sugar to sweeten them.

Assemble the bubble tea:

In a tall glass, add a generous spoonful of cooked tapioca pearls.

Pour in the chilled tea base and add the milk.

Stir well and add ice cubes.

Serve with a wide straw to enjoy the chewy tapioca pearls.

Bubble tea is not only a delightful treat but also a fun beverage to customise and enjoy at home. Whether you're a fan of the classic milk tea or prefer fruity flavours, there's a bubble tea recipe out there for everyone. So why not give it a try and bring a taste of Taiwan to your kitchen? Cheers!

Not just a drink! Cooking and Baking with Tea: A British Culinary Delight

Tea is much more than just a quintessential British beverage. Its delicate flavours and aromas can elevate a variety of culinary creations, from savoury dishes to delightful desserts.

Infusing tea into your cooking and baking not only adds a unique twist but also pays homage to a tradition steeped in history. 

Here's how you can incorporate tea into your culinary repertoire.

Choosing the Right Tea

The first step to cooking and baking with tea is selecting the appropriate type for your recipe. Different teas offer distinct flavours:

Black Tea: Robust and full-bodied, ideal for marinades, sauces, and desserts.

Green Tea: Light and slightly grassy, perfect for adding a fresh, subtle taste to savoury dishes and baked goods.

Earl Grey: With its hint of bergamot, it adds a fragrant citrus note to both sweet and savoury recipes.

Chai: Spicy and aromatic, chai can enhance the warmth and complexity of your dishes.

Savoury Dishes with Tea

Tea-Smoked Chicken

Ingredients:

2 boneless chicken breasts

2 tablespoons loose black tea leaves

2 tablespoons rice

2 tablespoons brown sugar

Salt and pepper to taste

Instructions:

Season the chicken breasts with salt and pepper.

Line a wok with foil, and place the tea leaves, rice, and brown sugar in the centre.

Place a wire rack over the mixture and arrange the chicken on the rack.

Cover the wok and heat over medium-high heat until smoke begins to form.

Reduce the heat and smoke the chicken for about 20 minutes.

Finish cooking the chicken in a preheated oven at 180°C (350°F) for an additional 15 minutes or until fully cooked.

Green Tea-Infused Rice

Ingredients:

200g basmati rice

2 green tea bags

500ml boiling water

Salt to taste

Instructions:

Brew the green tea by steeping the tea bags in boiling water for 5 minutes.

Remove the tea bags and pour the tea over the rice in a saucepan.

Add a pinch of salt and bring to a boil.

Reduce the heat, cover, and simmer for 15 minutes or until the rice is tender and the liquid absorbed.

Fluff the rice with a fork before serving.

Sweet Treats with Tea

Earl Grey Shortbread Biscuits

Ingredients:

200g unsalted butter, softened

100g caster sugar

2 teaspoons finely ground Earl Grey tea leaves

300g plain flour

Pinch of salt

Instructions:

Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper.

In a bowl, cream together the butter, sugar, and ground Earl Grey tea leaves until light and fluffy.

Gradually add the flour and salt, mixing until a dough forms.

Roll out the dough on a floured surface to about 1cm thick.

Cut into desired shapes and place on the prepared baking tray.

Bake for 15-20 minutes or until the edges are lightly golden.

Cool on a wire rack before serving.

Matcha (Green Tea) Cheesecake

Ingredients:

200g digestive biscuits, crushed

100g unsalted butter, melted

600g cream cheese, softened

150g caster sugar

200ml double cream

3 tablespoons matcha green tea powder

1 teaspoon vanilla extract

Instructions:

Preheat the oven to 160°C (320°F). Grease and line a 20cm springform tin.

Mix the crushed digestive biscuits with the melted butter and press into the base of the tin.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the double cream, matcha powder, and vanilla extract, and mix until well combined.

Pour the mixture over the biscuit base and smooth the top.

Bake for 45-50 minutes or until the centre is set but still slightly wobbly.

Cool in the oven with the door ajar, then refrigerate for at least 4 hours before serving.

Tips for Cooking and Baking with Tea

Infusion Time: Be mindful of how long you steep your tea to avoid bitterness. Typically, 3-5 minutes is sufficient.

Grinding Tea Leaves: For recipes requiring ground tea leaves, use a spice grinder or a mortar and pestle to achieve a fine texture.

Balancing Flavours: Tea can be delicate or bold. Taste your dish as you go to ensure the tea complements rather than overpowers other ingredients.

Cooking and baking with tea opens up a world of culinary possibilities, blending traditional flavours with innovative techniques. Whether you’re a seasoned chef or an enthusiastic home cook, experimenting with tea can add a new dimension to your dishes. So, brew a pot, get creative, and enjoy the delicious results!

Celebrating International Tea Day: A Global Toast to Tradition and Togetherness

Tea, which the world's most consumed beverage after water, holds a special place in the hearts and homes of millions. 

From the rolling tea estates of India and Sri Lanka to the quaint tea rooms of England, this humble leaf has woven its way into the fabric of countless cultures. It is only fitting that such a universally cherished drink has its own day of celebration: International Tea Day.

Observed on the 21st of May, International Tea Day is more than just an excuse to enjoy a good brew. It is a day dedicated to the recognition of tea's economic, cultural, and social significance. 

This celebration, endorsed by the United Nations, aims to raise awareness of the long history and deep cultural roots of tea, as well as the critical role it plays in sustainable development and poverty alleviation.

The Origins of International Tea Day

International Tea Day was first celebrated in 2005 in tea-producing countries such as India, Sri Lanka, Nepal, Vietnam, Indonesia, Bangladesh, Kenya, Malawi, Malaysia, Uganda, and Tanzania. The day was established to draw global attention to the impact of the global tea trade on workers and growers, and to ensure that tea production continues to contribute positively to the economies of these countries.

In 2019, the United Nations General Assembly adopted a resolution to observe International Tea Day on the 21st of May each year. This date was chosen to coincide with the season of tea production in most tea-growing countries.

The Cultural Significance of Tea

Tea is not just a drink; it is a cultural experience. The Japanese have their intricate tea ceremonies, the Chinese their gongfu tea, and the British their beloved afternoon tea. Each tradition highlights the central role that tea plays in bringing people together, fostering connections, and creating moments of reflection and relaxation.

In the UK, tea is often considered a comforting ritual. The classic "cuppa" is more than a beverage; it is a symbol of hospitality, a moment of pause in a busy day, and often, a solution to life's problems. The famous British afternoon tea, complete with delicate sandwiches, scones with clotted cream, and an assortment of pastries, is a time-honoured tradition that continues to delight. And a cup of strong, sweet tea is often regarded as an emergency pick-me-up in the UK.

The Economic Impact of Tea

The global tea industry supports the livelihoods of millions of people worldwide. It is a major export commodity for several countries and plays a crucial role in rural economies. Tea production is labour-intensive, providing employment to a significant number of people in tea-growing regions, including women, who make up the majority of the workforce in many of these areas.

However, the industry also faces numerous challenges. Climate change, fluctuating market prices, and the need for sustainable farming practices are critical issues that need addressing. International Tea Day serves as a platform to advocate for better working conditions, fair trade practices, and sustainable development in the tea sector.

How to Celebrate International Tea Day

Celebrating International Tea Day can be as simple or as elaborate as you wish. Here are a few ideas to get you started:

Host a Tea Party: Gather friends and family for an afternoon tea party. Serve a variety of teas, from classic black and green teas to herbal infusions, along with an assortment of finger foods.

Explore Global Teas: Take a journey around the world through your teacup. Try teas from different countries and regions, and learn about their unique brewing methods and traditions.

Support Sustainable Brands: Purchase tea from brands that are committed to ethical sourcing and sustainable practices. Look for certifications like Fair Trade, Rainforest Alliance, and Organic.

Learn About Tea: Dive into the history and science of tea. Read books, watch documentaries, or even take a tea-tasting class to deepen your appreciation for this remarkable beverage.

Visit a Tea Plantation: If possible, visit a tea plantation to see firsthand how tea is grown and processed. This can provide a greater understanding of the hard work that goes into every cup.

International Tea Day is a wonderful opportunity to celebrate and appreciate one of the world's most beloved beverages. It is a time to honour the traditions that surround tea, acknowledge the hard work of those who produce it, and commit to sustainable practices that will ensure its future. So, on the 21st of May, raise your cup and join the global community in celebrating the remarkable world of tea. Cheers!

https://www.tea.co.uk/

Savouring Tradition: Exploring the Rich Tapestry of Tea Culture Across the Globe

Tea, an apparently humble beverage with a storied past, has woven itself into the very fabric of cultures around the world. 

From its origins in ancient China to its ceremonial significance in Japan and its quintessential place in British society, tea has traversed continents and epochs, leaving an indelible mark on history and culture. Join me on a journey as we delve into the fascinating history and cultural significance of tea across the globe.

The Origins of Tea:

The story of tea begins in ancient China, where, according to legend, the Emperor Shen Nong discovered its invigorating properties over 5,000 years ago. Initially consumed for its medicinal benefits, tea gradually evolved into a cultural symbol, celebrated for its delicate flavours and calming effects. By the Tang dynasty (618-907 CE), tea had become an integral part of Chinese society, with elaborate tea ceremonies and rituals flourishing among the aristocracy and scholars.

Tea Spreads Across Asia:

From China, tea cultivation and consumption spread across Asia, taking root in countries such as Japan, Korea, and Vietnam. Each culture infused tea with its own unique traditions and customs, giving rise to diverse tea ceremonies and brewing techniques. In Japan, the ritualized preparation and serving of matcha, a powdered green tea, became central to Zen Buddhism and the Japanese way of life. Meanwhile, in Korea, tea culture embraced simplicity and elegance, with a focus on preserving the natural essence of the tea leaves.

The British Love Affair with Tea:

Tea's journey westward took a pivotal turn in the 17th century when Portuguese and Dutch traders introduced it to Europe. However, it was the British who would ultimately embrace tea with unparalleled fervour, making it an integral part of their national identity. 

In the 18th century, tea became a symbol of refinement and social status among the British aristocracy, with lavish tea parties and afternoon tea rituals becoming de rigueur. The East India Company's monopoly on tea imports further fueled Britain's tea craze, leading to the rise of tea gardens and tea houses across the country.

Tea Today:

Today, tea continues to be cherished and celebrated around the world, transcending boundaries of culture and geography. From the bustling streets of Mumbai, where chai wallahs serve steaming cups of spiced tea, to the tranquil tea plantations of Sri Lanka, where the delicate aroma of Ceylon tea fills the air, tea remains an integral part of daily life for millions of people. Moreover, the global popularity of tea has led to a renaissance of tea culture, with specialty teas and artisanal blends gaining popularity among connoisseurs and enthusiasts alike.

In an ever-changing world, tea stands as a timeless symbol of tradition, community, and connection. Its rich history and cultural significance serve as a reminder of the enduring power of simple pleasures and shared rituals. So, the next time you brew a cup of tea, take a moment to savor not just the taste, but the centuries of history and culture that are infused within every leaf. Cheers to tea, a beverage that continues to unite and delight us all.

The World of Tea: From Green to Oolong, Exploring Different Varieties

Tea, the ever-charming beverage, has been a staple in cultures around the world for centuries. Beyond being a comforting drink, it's a symbol of tradition, ceremony, and even wellness. 

The variety of teas available is staggering, each with its unique flavor profile, aroma, and health benefits. In this exploration, we'll delve into the diverse world of tea, from the delicate greens to the robust oolongs, uncovering the nuances that make each variety a treasure worth savoring.

Green Tea:

Let's begin our journey with one of the most beloved varieties: green tea. Known for its fresh, grassy flavor and vibrant color, green tea is cherished for its antioxidant properties and potential health benefits. Originating from China, where it has been cultivated for over 4,000 years, green tea is made from unoxidised leaves, preserving its natural goodness. From the delicate sweetness of Japanese Sencha to the nutty notes of Dragon Well from China, green tea offers a spectrum of flavors to explore.

Black Tea:

Moving on to the bold and robust black teas, we encounter a beverage cherished for its depth of flavour and invigorating qualities. Unlike green tea, black tea undergoes full oxidation, resulting in a rich, dark liquor and a robust flavor profile. Originating from regions such as India, Sri Lanka, and China, black tea varieties range from the malty Assam to the floral Darjeeling and the brisk Ceylon. Whether enjoyed with milk and sugar in a classic English Breakfast or savored plain as an Earl Grey, or with lemon, black tea offers a comforting warmth that's hard to resist.

Oolong Tea:

Next on our exploration is the fascinating world of oolong tea, a category that bridges the gap between green and black teas. Oolong undergoes partial oxidation, giving it a unique complexity of flavour that can vary widely depending on the degree of oxidation and the processing techniques employed. With origins in China and Taiwan, oolong teas can range from floral and fruity to toasty and earthy. Famous varieties include Tieguanyin, with its floral aroma and creamy texture, and Wuyi Rock Tea, prized for its mineral-rich profile and lingering finish. Oolong tea invites exploration, with each sip revealing new layers of flavour and aroma.

White Tea:

Delicate and ethereal, white tea is often revered for its subtle sweetness and light, refreshing character. Made from young, minimally processed tea leaves, white tea retains much of its natural antioxidants and delicate flavor compounds. Originating from China's Fujian province, white tea varieties such as Silver Needle and Bai Mu Dan are prized for their delicate aroma and mellow flavour. With its minimal processing, white tea offers a pure and unadulterated tea-drinking experience, perfect for moments of quiet contemplation.

Herbal Infusions:

Finally, we venture into the realm of herbal infusions, where tea leaves take a backseat to a diverse array of botanicals, fruits, and spices. From soothing chamomile to invigorating peppermint, herbal infusions offer endless possibilities for exploration and experimentation. Whether enjoyed for their calming properties, digestive benefits, or simply their delicious flavour, herbal infusions provide a welcome escape from the everyday hustle and bustle.

Conclusion:

In the vast and diverse world of tea, there's a variety to suit every palate and occasion. From the delicate greens to the robust blacks, the nuanced oolongs to the ethereal whites, and the aromatic herbal infusions, each type of tea offers a unique sensory experience that invites exploration and appreciation. So, the next time you brew a cup of tea, take a moment to savour the flavours, inhale the aroma, and appreciate the rich tapestry of tradition and culture that surrounds this timeless beverage. Cheers to the wonderful world of tea!

(Image courtesy of Adrienne from Pixabay)

Traditional teas making way for Tropical Sun's herbal tea offerings

We Brits love a good cuppa; However, whilst sales of traditional black or ‘builder’s’ tea have seen a steady year-on-year decline of around 3% since 2013, sales of fruit and herbal teas have increased by 24% and green tea by 41% over the past five years, with year-on-year growth of 8%.

Tropical Sun Foods, best known for hero products from around the world such as Jerk Seasoning and coconut milk, have a range of more than 22 products in their range of herbal teas from across the globe and are expanding further with two new flavours (Chamomile and Turmeric & Ginger) launching soon..

Why has this change occurred? Commercial Director, George Phillips puts the growth of the herbal tea market down to younger consumers. He said: “We believe this trend is driven by younger consumers who are seeking out more adventurous hot beverages, or those with perceived health benefits.”

Phillips added: “With demand increasingly exponentially, particularly with more people working from home, fruit and herbal tea is a subcategory with huge potential, and there are very compelling reasons for impulse and convenience retailers to increase their offering in-store, not least to ensure they are capturing an ever-wider consumer base.”

Containing only all natural ingredients, Tropical Sun ‘Teas of the World’ range are all caffeine-free to promote calm wakefulness and have received accolades including Great Taste Awards for Moringa and Sorrel & Ginger Tea. 

They were also voted ‘Best tea for green tea drinkers’ for people avoiding caffeine in The Independent’s Indy Best feature and their Turmeric Tea was recently named ‘Best Herbal Tea’ by ExpertReviews.co.uk.

You'll find Tropical Sun products stocked in thousands of independent retailers across the UK, in Sainbury’s, on Amazon and at www.tropicalsunfoods.com – priced at £1.99.

What teas are available?

Moringa Tea

The Independent said Tropical Sun tea was the best caffeine free alternative for Green Tea fans. Commonly referred to as ‘Miracle Tree’ on account of its incredible nutritional properties and wide range of applications, Moringa is used by indigenous cultures for water purification, as a health supplement and, of course, as a tea! It has a subtle, earthy taste which won a Great Taste Award this year.

Turmeric Tea

Their Turmeric Tea was highly praised by Expert Reviews. This warming and mild, turmeric is one of the most popular spices worldwide and has a long history of use within the ayurvedic wellness system. For the full flavour, place a teabag into a cup and add freshly boiled water. Allow to brew for 2-5 minutes. Alternatively, for ‘golden milk’, place a teabag into milk, bring to the boil, reduce the heat to low and gently simmer for 10 minutes.

Sorrel & Ginger Tea

Tropical Sun Sorrel & Ginger Tea’s tart, cranberry-like flavour and gorgeous deep red colour make it a popular herbal infusion across many cultures. For the full flavour, place a teabag into a cup and add freshly boiled water. Allow to brew for 2-5 minutes. Slowly sip and enjoy, or chill down and serve over ice for a cooling, refreshing beverage!

Tropical Sun Sorrel & Ginger Tea is a winner of the prestigious Great Taste Award: the 'Oscar of World Food'!

Cerassie Tea

A popular Caribbean herbal folk remedy, Tropical Sun Cerassie Tea is made from the leaves of the bitter gourd plant and has an unmistakably earthy taste and is available at Sainsbury’s.

Neem (Indian Lilac) Tea

An age-old ayurvedic herbal remedy, Tropical Sun Neem Tea is made from the leaves of the neem tree and has an unmistakably bitter taste.

Honey & Ginger Tea

A classic infusion, Tropical Sun Honey & Ginger Tea is both sweet and spicy. Soothing and refreshing, it is the perfect winter beverage.

Bright and invigorating with a citrus kick, Tropical Sun Lemon & Ginger Tea is the perfect palate cleanser.

Ginseng Tea

An age-old herbal stimulant, ginseng is regarded as one of nature's most effective energy boosters and has been used in traditional medicine for centuries. Tropical Sun Ginseng Tea is made with 100% ginseng just as Mother Nature intended

Peppermint Tea

Refreshing and invigorating. Tropical Sun Peppermint Tea is the perfect pick-me-up for the health-minded

Lemon & Ginger Tea

Bright and invigorating with a citrus kick, Tropical Sun Lemon & Ginger Tea is the perfect palate cleanser and is available at Sainsbury’s.

Tulsi Tea

An age-old ayurvedic herbal remedy with a light and earthy taste, tulsi tea has been part of Indian tradition for centuries.

Noni & Ginger Tea

Consumed by Southeast Asians and Australian Aborigines as a tonic, noni is an increasingly popular nutritional supplement. Blended with refreshing ginger, Tropical Sun Noni & Ginger is mildly spicy with a subtle, sweet aroma.

Green Tea

Refreshing and relaxing, green tea has been used as a traditional Chinese remedy for many centuries. Tropical Sun Green Tea has a delicate, classic flavour and can be topped off with a sprig of mint for a refreshing twist

Fennel Tea

An age-old folk remedy, legend has it that use of fennel was mandated by the Greek Goddess Aphrodite. Traditionally used to aid digestion, Tropical Sun Fennel Tea has a sweet aniseed-like flavour and a relaxing aroma.

Madhūka Teas new to the UK

ōForest (https://oforest.co) is the new food brand bringing the unique taste of the Madhūka flower to the UK for the very first time.  

Already legendary in the communities local to where the Madhuca Longifolia tree is found, the forests of India, Nepal, Myanmar and Sri Lanka, Madhūka is now set to take the UK by storm thanks to its nutty, caramel-like taste and rich nutritional benefits.

The brand is working in partnership with carefully selected local farmers to sustainably source the highest premium grade Madhūka, which is only hand-harvested and roasted before being crafted into the most delicious Nibs, Powders and a range of five Teas. All of which are utterly delicious.

The Madhūka Teas are perfect for those looking for a great tasting, caffeine-free option.  They come in a pure mellow Madhūka option and four other masterful blends, where the Madhūka has been combined with other natural ingredients that are also brimming with health benefits. Particularly there is Space (a calming clove and spicy cinnamon blend) and Fire (smooth sea buckthorn and warming ginger blend) which are of especial interest as we move towards the Autumn and Winter months. In fact we at That's Food and Drink feel these teas would make fantastic Christmas presents for the people in your life who are keen on healthier, tastier options.

Incidentally all the products in the range are rich with fibre, vitamins, nutrients and minerals including potassium, manganese and vitamin B3.  Plus, all are 100% natural, organic, gluten-free and vegan.

Kaytea Leads the Charge When It Comes to Tasty, Headturning Coldbrew Teas

For tea enthusiasts with inquisitive taste buds your immersion into coldbrew tea is long overdue as this is a buoyant healthier living category that is forecast to be worth £285m in 2024. 

Iced tea has had to wait its turn behind an Iced Coffee pace setter that appeals to a younger audience looking for a more flavoursome caffeine hit than any sugar saturated energy drink can offer. And also those of us older foodies who are always on the lookout for a new taste sensation.

Coldbrew teas are as the name indicates a flavoursome brews where a top-quality white, green or black tea having been deliberately steeped in cold water and refrigerated is then used as the perfect foundation block for all manner of intriguing flavour marriages to prosper.

Kaytea took the time and trouble to make visits to in excess of 250 or the world's top tea estates to track down the perfect foundation block ingredients!

Kaytea for anyone not already in the know, is a rapidly growing and emerging iced tea hero that is slowly building an impressive head of steam (Abel & Cole, Partridges, M&S, Sainsbury's, Zapp, Dean & Deluca, WeWork, Deliveroo, Spinneys, to name only several.)

Once again, we're talking about a slow brewing idea that made its move during Lockdown when City high flyer, Kevin Tang decided that now was the perfect moment to nudge a deep-rooted love of tea in all its guises into a stylish soft drink alternative. 

Says Kevin, "Whilst I fully appreciate the move that feel-good kombuchas made into discerning chiller fixtures, I just couldn't help feeling a trick was still being missed with regards an all-natural soft drink that positioned itself somewhere between the bland mass market sugary pop that continues to overpower our taste buds and a new generation of overtly attention-seeking functional drinks.  

"Yes, we could have quite easily mixed in some lab created vitamins and minerals to claim some arbitrary health declarations but that seemed counter-intuitive to our commitment to organic, all-natural and ultimately free-trade ingredients."

"We felt that it was important to us to create iced teas that effortlessly paired with one's food as opposed to any cloying, sugary brews that hijack one's taste buds. This is the reason we're listed in both Sainsbury's and M&S stores where sushi is on offer!"

Kaytea, with its distinctive koala in sunglasses brand icon, is all sublime flavour marriages, mixing everyday fruit & botanical heroes (peach, mint, grapefruit and lemons) with some more exotic bedfellas (yazu, pink guava and jasmine)

"Contrary to urban myths there are no Australian ties to our brands, the koala is merely an internal gag around quality sounds like koala tea." 

He went on to say: "The moment for credible, health-conscious alternatives to lazy everyday offerings which is why we wanted to provide head-turning refreshment in conjunction with all-natural, low calorie recipes with only the lightest smidgeon of sweetness.

"Spring 2023 is the moment the last of Kaytea's lines make the inevitable transition from glass to slim aluminium cans, building upon learnings from 'wise owl' buyers and Department of Trade export initiatives (Gulfood) which suggested this range of ambitious British brewed soft drinks was missing out on countless foodservice, vending, hotel & hospitality, festival and airline opportunities, too.

"This means a striking new livery for Kaytea's meticulously balanced Sparking Rosay that was inspired by the unique flavour profile of a well-balanced Rosay, using a fragrant rose tea foundation in tandem with pink guava juice with natural cherry, apple, sweet potato and radish concentrates.  We know it sounds a little left field but quite honestly tasting is believing!"

Kaytea.co.uk

Beverage Standards Association (BSA) Welcomes Its 100th Member At Midlands Meeting

The Beverage Standards Association (BSA) welcomed its 100th member - La Cimbali - at its Midlands regional meeting at The Bottle Kiln, West Hallam, Ilkeston on Monday 5 March.

Another new member was also announced - Taylors of Harrogate - which is sponsoring the tea category of the BSA Awards, launched last week in London.

Martyn Herriott, Executive Director, BSA told the well attended meeting "We're delighted to have La Cimbali on board as our 100th member. It shows signs of strength and growth and kudos that the BSA is attracting high calibre companies such as La Cimbali and Taylors of Harrogate, alongside long standing members who have been with the BSA since it started in 1995."

Daniel Clarke from La Cimbali was presented with a special certificate to mark the 100th member. He said "It's good to be part of such a strong and vibrant Association."

John Sutcliffe from Taylors of Harrogate received a certificate for sponsoring the tea category of the BSA Awards. He said "We've been so successful in the retail market, we want to develop the Out of Home business. The BSA is an excellent vehicle for developing in this area. Sponsoring the BSA tea Award increases our awareness in that market."

At the meeting, Martyn Herriott encouraged all 'out of home' cafes (fixed & mobile) and restaurants to enter this year's prestigious Beverage Standards Awards. Rebecca Stone, owner of The Bottle Kiln which in last year's Awards not only achieved 5 cup status, the highest BSA cup grade but also the Best Cappuccino, Latte and Flat White Award, said at the meeting " The BSA Awards have been a framework and opportunity to benchmark the Bottle Kiln business against the best in the industry. The Awards have given me confidence that we have the consistency of products and quality of service which enables us to maintain a 5 cup standard and win the Best Cappuccino, Latte and Flat White Award. "

She went on to say that one of her colleagues was training to be a judge in this year's Awards. "I am going to actively promote the Awards in my area to encourage other Out of Home establishments to enter."

For entry details about the Awards, visit www.beveragestandardsassociation.co.uk

That's Food and Drink to be "more proactive" in 2012

The food and drink website, That's Food and Drink will be "more proactive during 2012."

This means That's Food and Drink will be providing its readers with more news and features about special foodie events that will be occurring throughout the year.

That's Food and Drink will be helping readers celebrate and enjoy sausage weeks, barbecue months, wine and beer festivals, events, tea and coffee weeks, harvest festivals, etc., etc., etc.

If YOU have a special event that you would like to see featured, then please send us an email to afj_uk@yahoo.com using the subject line: "Special Event"  and we will do the rest.

Brew Up A Healthy New Year With The Tea Experience

Put the festive overindulgence behind you and start the new year feeling good with energising and refreshing teas from The Tea Experience www.teaexperience.co.uk. The online speciality tea company offers a rejuvenating range of gentle everyday loose teas that are high in antioxidants and low in caffeine to give you a health boost and help your overall wellbeing.

Goji berries are known as 'the happy' berry in China and the Chinese believe it has lots of beneficial properties for wellbeing. Goji Tea from The Tea Experience offers a blend with lovely, fruity depth which includes goji berries, strawberry, blackberry and apple pieces, making it a delicious drink for adults and children alike and great hot or cold.

Light, fruity and floral Harmony Tea offers a stunningly pretty tea made with quality ingredients. Blended using Feng Shui principles to promote harmony, the tea includes goji berries, dragon fruit, apple pieces, blackberry, nettle leaves, orange peel and eucalyptus leaves for a gentle, slightly sweet flavour.

Rich in minerals and vitamins, In the Pink provides a truly tasty brew. Cranberries form the basis of this tea and it also includes apple, nettle, verbena, lemon grass, natural flavouring of acai and blackberry leaves. This infusion is slightly tart and suits those who prefer a less fruity or sweet taste.

Kombucha Green is believed to have medicinal qualities and has been drunk in the Far East for hundreds of years with this in mind. A combination of Chinese sencha green tea, kombucha, fruit leaves, herbs and flowers, the tea has a distinct aroma and refreshing taste of sweet plum

Top grade Liquorice Rooibos from South Africa is blended with aniseed and sunflower petals for a deep, rich liquorice taste and a must for those who love the taste of aniseed. Another top grade Rooibos tea is Lemon Myrtle Rooibos, a blend with Australian lemon myrtle, orange pieces and jasmine blossom with a dash of ginger. A very popular blend and flavourful tea.

The Tea Experience also offers a refreshing and rejuvenating range of white and green teas, including Pai Mu Tan from the Fujian province, which provides a delicate and light taste. Young Hyson green tea is made with young leaves plucked in early spring before the rains start to fall. A distinctive, light tea with a pleasant after taste. Japanese Cherry green flavoured tea was named after the blender visited Japan in springtime, seeing the cherry blossom. A subtle blend of Chinese sencha fragranced with cherry.

As part of The Tea Experience's January Offers, customers can by a pack of three of these teas (Pai Mu Tan, Young Hyson and Japanese Cherry) at a special inclusive price of £8. 3 x 50g bags (normal retail price £9.23) can be bought from January 1-31st 2012.

Try drinking wellness, green and white loose teas as part of a New Year, New You regime for a healthier outlook because they re-hydrate, offer beneficial properties and are a refreshing, rejuvenating and tasty alternative the tiresome teabag.

The Tea Experience www.teaexperience.co.uk was set up by former Royal Mail human resources manager, Ann Davis, from Doncaster, South Yorkshire, who lifted the lid on a new career by turning a hobby into a growing online speciality tea business. Originally selling traditional China teapots, after being inspired by a gift from her husband, Paul, the business is expanding and now offers a complete tea drinking experience from imported loose tea to tea ware and gifts.

Importing loose tea from the Far East and Europe from specialist tea importers and wholesalers, The Tea Experience ensures consistency of taste and quality for its customers. The husband and wife team have been lucky enough to travel and work in the Far East, mainly in China, over a number a years. Each trip provided the opportunity to try a variety of teas which often made them question the quality of what they were drinking at home. They are now on a mission to encourage tea drinkers to leave the bag and let the tea loose!

The Tea Experience range includes Black, Green, Red and White tea to Wellness teas, as well as Rooibos, Oolong, Chai, Pu-erh and the fascinating flowering teas. Teaware ranges from mugs, pots and tea bowls to Chinese and traditional tea sets.

A new teaware range has also been added. Tucked away in a quiet corner of Lostwithiel in Cornwall is a potter. John Webb has been making teapots and mugs for more than 30 years and has been selling his wares only within the County. Paul and Ann managed to track him down earlier this summer and convinced him to sell a collection to The Tea Experience. Two ranges of beautifully made teapots and mugs are launched and at reasonable prices make a great gift.

Tea & Coffee Festival to make welcome return to Southbank Centre

Rose Events

Tea & Coffee Festival
Southbank Centre Square,
Friday 18 – Sunday 20 November 2011
FREE Admission

The Event

Following the success of the first Tea & Coffee Festival in May 2011, the event returns to Southbank Centre for a winter extravaganza of the nation’s favourite beverages. The festival promises to have more companies showcasing their unique high-quality products and an ever-growing schedule of fascinating demonstrations, talks and tutored tastings.

Demonstrations and Tastings

Whether you are a confirmed tea connoisseur, a seasoned coffee drinker or even a caffeine-free individual you are bound to find demonstrations and products to pique your interest and tantalise your taste buds. Come along to witness a traditional tea or coffee ceremony; enjoy a coffee roasting demonstration; take part in a tutored tasting or even take part in the amateur Latte Art Competition.

Exhibitors and Stallholders

The Winter Tea & Coffee Festival 2011 is bringing some of the finest, and most discerning, tea and coffee providers and specialists together to showcase their wares and share their knowledge. The perfect cuppa often requires a suitable accompaniment and the festival will also offer complementary foods and desserts such as tea and coffee flavoured cheese cakes, coffee smoked beef baps and more.

Organiser Mrs Yael Rose explains: “I am really excited to be organising the second Tea & Coffee Festival. It promises to be the ideal place to learn more about these delicious beverage, discover new small companies and products and meet the passionate people behind them.”



FACTFILE:
* The event takes place from Friday 18th to Sunday 20th November 2011, 11am – 8pm daily (6pm on Sunday) at Southbank Centre Square. The venue is five minutes walk from Waterloo & Embankment tube stations and various bus routes. Admission is free.

* Southbank Centre is the UK’s largest arts centre, occupying a 21-acre site that sites in the midst of London’s most vibrant cultural quarter on the South Bank of the Thames. The site has an extraordinary creative and architectural history stretching back to the the 1951 Festival of Britain. Southbank Centre is home to the Royal Festival Hall, Queen Elizabeth Hall, Purcell Room and the Hayward Gallery as well as The Saison Poetry Library and the Arts Council Collection.

* Rose Events have been running events for 10 years and are currently managing The Cheese & Wine Festival (www.cheesewinefestival.com ) and The Chocolate Festivals in London, Oxford and Brighton (www.festivalchocolate.co.uk) as well as the Tea & Coffee Festival. For more information about Rose Events please contact Yael Rose (Mrs) on +44 (0)7898 681573 / teacoffeefestival@yahoo.co.uk

Thistles The Rougemont Hotel gets an afternoon delight from local sisters

Thistle's Exeter hotel, The Rougemont, saw Exmouth sisters Tilly and Ellis Jephtha reign supreme and crowned the best bakers as local finalists battled it out to revitalise the classic British pastime and create the ultimate afternoon tea.

In an attempt to see their very own afternoon tea recipe on the Nelson's Lounge and Bar menu at The Rougemont Hotel, competition finalists, Tilly and Ellis Jephtha, Phyllis Liles and Charlotte Baker were invited to take part in an exciting 'bake off' at the hotel, where entries were judged on visual appeal, taste, smell and texture.

The judging panel comprised the mayor of Exeter, councillor Marcel Choules; Mrs Stella Fernyhough, food judge from Chudleigh Women's Institute of Devon; Shane Munro, group development manager, Food and Beverage, Guoman and Thistle Hotels; and Mark Beedell, general manager, The Rougemont Hotel.

The winning entries from Tilly and Ellis saw the judging panel torn between Tilly's scones with thick Devonshire clotted cream and homemade passion fruit and raspberry jam and Ellis' scones with cream, raspberry blackcurrant and rhubarb jam.

In the end the panel thought the sisters were equally deserving of first place thanks to the superior taste and texture and taste of their scones, and the overall presentation of the dishes!

The sisters' winning entry features as the hotel's specialist, traditional Devonshire afternoon tea on its new teatime treats menu.

Mark Beedell, who is the general manager at The Rougemont Hotel said: "After weeks of collating entries for the competition, we're extremely pleased to award both Tilly and Ellis the title of ultimate afternoon tea champions.

“Their creations will make fantastic additions to our afternoon tea menu at Drakes Restaurant and we're certain that our guests will be as excited as we were when sampling their afternoon delights."

After impressing the general manager with her passion for cooking, Tilly who is the baker in the family and wants to study Catering at Exeter College next year has also been offered work experience at The Rougemont Hotel.

This will help her in her college application, plus it will give her the opportunity to experience all departments in the hotel. Also, and to assist her in building her experience whilst studying, Tilly has been invited to join the team on day release after she has started her college course.

Says Tilly: "The competition has been a wonderful experience which I feel will benefit my future career in catering, and I very much look forward to starting my work placement at The Rougemont Hotel."

FACTFILE:

The Rougemont Hotel in Exeter is a stylish Victorian building situated near the city centre and Rougemont Gardens. The hotel's Drakes Restaurant is relaxed and welcoming and features home cooked favourites and modern European dishes, perfect after a spot of shopping or sightseeing.