Winter Nesting – After-dinner and Dessert Teas

Still deep into the winter season here in Colorado, we often find ourselves nesting at home rather than venturing into the city for dinner and drinks. Even after the holidays we're thinking up fun and healthy menus to entertain family and friends. The finale to many a winter gathering is often a beautiful sweet dessert. So what can you present as the perfect "closer" libation? Tea, of course – and with the vast variety of types and flavors tea offers, you can pick the perfect one! Desserts vary widely in taste and strength, some being very full-flavored, others being mild and refreshing. Most important in pairing a great tea for dessert is to match the strength of flavor.

I typically keep my tea pairing suggestions as broad as I can, but in this entry I will depart from that, in recommending specific teas from my company The Tea Spot, mostly because these are the teas I serve most often to my guests and have the most first-hand experience with in pairing with dessert.

With creamy desserts, like Crème Brulee or a Bread Pudding, it's great to pair something that will awaken in flavor, like our new ORGANIC NEW MOON DARJEELING, or if you're looking for something more delicate or almost caffeine-free, our MEDITATIVE MIND white tea blend with rosebuds and jasmine pearls.

For the sweetest of baked treats, try a strong black tea, such as our new ORGANIC BLUE MOUNTAIN NILGIRI, or a character-filled green, like the ORGANIC GREEN TWISTED SPEARS.

A classic with fruity desserts or chocolate with strong citrus tones is EARL OF GREY. If you're looking for a green, a perfect match here is our BOULDER BLUES, a blend of Sencha and Lung Ching with Strawberry and Rhubarb.

With lighter chocolate flavors, like a mousse, or meringues you can't go wrong with an oolong – our lilac-like overtones in the spring-picked, Taiwanese, VINTAGE OOLONG make it my personal favorite.

Some teas stand up beautifully as a dessert on their own. China black tea leaves have been flavored since around the time the Ming Dynasty was founded in 1368, and have become wildly popular in America and Europe in recent decades. The addition of natural essences and flavors create an exciting sensual and gastronomic experience, as both the tea and the scent are often enhanced in the marriage of the two. A favorite is our CRÈME CARAMEL with a well-defined, yet delicate caramel aroma, it's the classic dessert tea.

Holiday Gifting – Make your own Tea-infused Vodkas

My freezer is never without a bottle or two of chilling vodka. I’m not a regular drinker, and it may take me a year or two to get through it, but being of Russian descent, it’s something (along with pickles and herring) I feel compelled to have around for whenever a celebration might arise. Since it takes me so long to get through a bottle, and since I’m so intrigued by sourcing, blending, and cooking with teas, I started infusing little samples of vodkas with tea, herbs, fruits, flowers and spices. Here are some of the results – the good, the bad and the ugly - but some of the winners are truly exquisite. Get some nice bottles and package some up – it makes a welcome and unique gift! And of course, we’re not talking tea here… so drink responsibly!
To make infused vodka – pour 6 oz vodka into a mason jar and add 1 tsp tea leaves, herbs or spices. Let sit in a cool, dark place for 2-3 weeks. Strain and pour into serving bottles. Chill well before serving. Finished product will keep in the freezer for at least 6 months. Generally, the black tea-infused vodkas and the Rooibos were the best.

Oolong-infused vodka – OK, but the whole is less than the sum of the parts. Seems like a silly compromise of two great products.

Red Rocks Vodka – Rooibos infused. Smooth, sleek and awesomely RED.

Darjeeling Vodka – same result as with the Oolong – not really worth the mix!

White Tea Vodka – Um… no. You’ll taste too much of it trying to find the flavor.

Green Tea Vodka – Pretty good, but use twice the amount of tea leaves as recommended, to try to make the overall drink smoother.

Very Black Vodka – my personal favorite! Infused with Pu-erh or Bolder Breakfast You’d never know you weren’t sipping a tiny tea cup of very very black tea!

Lemon Balm Vodka – OK, but haven’t figured out how to make it smooth – a bit rough going down.

Rose Bud Vodka – I’m the only one who drank this - but I thought it made a great chocolate martini. (Everyone else thought it smelled too much like bath lotion).

Peppercorn Vodka – Strong. Not many fans.

Honey Peppercorn Vodka – doesn’t make it much better.

Basil Vodka – very nice. And the leaves look so nice in the bottle.

Mint Vodka – I made 3 different kinds, and again, not many takers!

Oregano Vodka – Also rough, albeit the leaves look very pretty in there…

Rooibos – supercharged but caffeine-free!

The history of herbs and spices is far more ancient than that of tea. Herbal teas should not be called “teas” at all, as they are not made from the leaves of the Camellia sinensis plant. They are, strictly speaking, herbal infusions, and naturally 100% caffeine-free. Many host a variety of health benefits, and some will offer a sensational gourmet experience in aromatherapy and taste. But, so many people refer to them as “herbal teas” in the states that we have jumped on that bandwagon and now do the same…

Which brings me to my all-time favorite herbal tea – RED tea, aka South African Rooibos, Bush tea (no relation to our 40th or 42nd President), and Redbush tea. Rooibos (pronounced roy-boss), is grown only in the Cedarburg mountain area outside Capetown in South Africa. Its needle-like leaves are well suited to its arid home. It is harvested manually during the summer, at which point it is still green. Oxidation is essential in order to enhance the flavor of the tea and this turns the tea leaves bright red.

Rooibos is one of today’s hottest trends in the tea industry. This faintly sweet red tea is unique because it contains health benefits while being naturally caffeine free and low in tannin, thus allowing iron absorption. Rooibos contains almost no tannins, but has many replenishing minerals including iron, potassium, copper, alpha-hydroxy and zinc. It is rich in antioxidants, the substances that combat free radicals in the body. It works as an anti-spasmodic, anti-inflammatory and anti-allergen. Rooibos tea has also been shown to soothe the body's reaction to allergies and rashes. At an herbal store, you'll probably find Rooibos under the name "Herbal Allergy tea" due to this natural allergy-fighting quality. Its anti-spasmodic agents can relieve stomach pains and cramps.

Rooibos tea not only acts as your personal helping hand in fighting allergies and ailments, it is also perfectly suited for growing babies, young children, active teenagers, parents and grandparents alike... My recommendation for children is to brew it hot, ice it, and blend with a bit of cranberry juice. You don't need much cran. Being a good source of vitamins and minerals, it can be used as a natural supplement. It also makes a great thirst quencher iced.

And lastly, Rooibos is a most versatile and remarkable tea for pairing with meals. In particular for strong cuisines, such as Italian and Mexican, that don’t come from a traditional tea region, Rooibos pairs smoothly and deliciously, hot or iced. Personally, I enjoy this healthful infusion with a splash of foamed milk or cream – and it’s the first drink I go for anytime I need a calming brew. Images of The Ladies’ No. 1 Detective Agency (by Zimbabwean-born author Alexander McCall Smith) protagonist Precious Ramotswe, the only female P.I. in Botswana, sharing a cup of bush tea with a friend or client while working a case, shine through and linger with me long after I’ve finished my cup of RED ROCKS tea…

Pairing tea with breakfast - a healthy way to toast the day!

Many of us love to start our day with tea. Just tea! The variety of choices here is as wide as the world of tea… many people like to start their day with a green or an Oolong tea, but there are others of us who prefer to hit the morning hours with a nice strong pot of Pu’erh, Assam, or Breakfast Blend. Some of this choice has to do with flavor preferences, but it also has to do with just how much astringency we can deal with first thing. As many times as I’ve tried to kick off my early morning yoga with a green tea ritual, it’s just not something my stomach is prepared to do before having something to eat.Pu’erh, on the other hand, feels like a warm velvet blanket to me.

The traditional breakfast teas and blends are made of black teas. With pronounced tannins and a strong finish, they’re excellent with full-flavored traditional breakfast foods. And of course, getting one’s mind kick-started with a nice black tea is often helpful…

With lighter breakfast foods, such as a continental breakfast of rolls, fruit, cereal and toast, the standards are Assam, Ceylon, Darjeeling, Kenyan and Nilgiri black teas. For a more robust breakfast that might include eggs, meats and cheese, you can pair easily with the above-mentioned favorites. Or, you can choose to go with even stronger or scented teas as well – Scottish or Irish Breakfast Blends, Earl Grey, and Pu-erh can all stand their own to even the strongest tasting cheeses. My personal favorite with bacon and eggs is a Green Pu-erh…. In fact, I’ll drink this tea just to remind me of eggs and bacon when I can’t have those.

And lastly, we would be remiss if we failed to mention one of Pu‘erh’s better-known features, as an excellent hangover cure, making it the beverage of choice for an otherwise painfully slow morning! Pu’erh is very smooth in taste, and even darker than black tea. It has been shown to cut through grease (and cholesterol), help digestion, warm you, help produce saliva and shake thirst, dispel the effects of alcohol, and refresh your mind. For those reasons, when we developed our own “Bolder Breakfast” blend, Pu’erh tea was chosen as the central ingredient.

Pairing Tea with Food - and Introduction

Pairing tea with food is an adventure in flavors. It is also a great way to get to know the variety in the world of tea. Tea provides an extensive range of tastes, similar to that of wine, but without the associated alcohol.

Tea drinking practices are analogous to wine drinking practices, in that we change drinks at a non-alcohol meal (such as breakfast) in the same way we switch between an aperitif and white or red wine at a meal later on in the day. Many people start their mornings with a glass of juice or lemon water, and then switch to coffee or tea. Today’s tea drinkers are getting so sophisticated that many drink more than one type of tea during the day. This is, of course, in part because there are so many different varieties of tea available. The most discerning tea drinkers sometimes ask for two or three different teas at one meal.

People have discovered that a stronger, smokier tea is better with cheese or eggs, whereas a lighter or green or white tea is usually superior with pastries. It’s exactly like learning that red or white wine goes better with some foods than others. For instance, last weekend, we served iced oolong (re-steeped after infusing the rice) with a hand-rolled sushi dinner. It was exquisite… after years of serving only Japanese green teas with sushi, it was a delightful accidental discovery –the oolong was able to accent up and complement the wide diversity of flavors far better than a straight green tea does. Also, serving an iced beverage at this summer evening party was definitely the way to go!

Even though we don’t often give it much consideration, we pair tea with food every day. Some people may start the day timidly, with a weak cup of black tea and dry toast, and others might start the day boldly with a strong mug of black tea and a well-buttered roll. Tea has evolved for thousands of years along with regional cuisine to be the drink that goes along with meals. It is no surprise, therefore that it pairs well with foods! Like a small mid-course or palate cleanser, tea also works as a flavor bridge from one course to the next. As more people adopt tea into their daily ritual, they discover that by pairing certain teas with specific foods, not only is the flavor of the food enhanced, but the quality of the tea is highlighted. Experiment and enjoy – you’ll find that when paired with the appropriate dish, tea helps to complete the flavor journey of that dish!

Flavor Fest - Chicago IL - Aug. 23-24

Calling all people in the Chicago area....
Flavor Fest 2008 is coming up soon, Aug. 23rd & 24th (11am-9pm Sat & 11am-8pm Sun). For those who don't know, it's Chicago's Natural Food & Lifestyle Festival, located at the intersection of Webster & Racine this year. The event is *free* to the public! And should be full of lots of great give-aways! You can catch live music by The Smithereens on Saturday & English Beat on Sunday.

Stop by our booth and meet Karen, our Co-Founder / Tea Chef / Head of Sales extraordinaire!

Antioxidants and Health: How tea processing affects its antioxidants

Tea, red wine, chocolate, blueberries, asparagus, and other fruits and vegetables are rich in flavonoids, a type of polyphenolic antioxidant. Lucky for us (since those are all so tasty!) diets rich in flavonoids have displayed positive effects on an array of chronic diseases including heart disease, certain cancers, and Type 2 diabetes. Tea is a potent source of flavonoids, and tea drinkers have been observed to have 20 times higher levels of flavonoids than non-tea drinkers. Overall, tea has particularly high concentrations of polyphenols which have antioxidant, anticancer, antibacterial, and antiviral characteristics.

Despite the diversity in appearance & flavors, all tea comes from the same evergreen plant, Camellia sinensis. Different categories of tea (white, yellow, green, oolong, black, and pu'erh) are created by the way the leaves are processed. The major delineator in tea categories is the level of oxidation that the leaves are subject to, following this general pattern:

• White – unwilted, unoxidized (0% oxidized)
• Yellow – unwilted, unoxidized, but “yellowed” by low steam (0% ox.)
• Green – wilted, unoxidized (0% ox.)
• Oolong – wilted, bruised, partially oxidized (20-80% ox.)
• Black – wilted, crushed, fully oxidized (100% ox.)
• Pu’erh – traditionally, green tea that is fermented/composted (0% ox.)
  – modern methods speed up “aging” by fermenting black tea (100% ox.)
  
  

Oxidation of the tea leaves changes the appearance and aroma of the leaves, the flavor profile of the tea you drink, and also changes the form of polyphenols in the leaves. As tea oxidizes the simple polyphenols are converted into more complex forms; specifically, with increased oxidation catechins levels decrease while theaflavins and thearubigins increase. So, white tea has the highest level of catechins, followed by green tea, oolong, and black. Conversely, black teas contain high levels of theaflavins and thearubigins, followed by oolong, green & white.

figure from Jane Higdon, Ph.D., http://lpi.oregonstate.edu/f-w02/tea.html

Health Benefits, CliffNotes Version:

Different polyphenols appear to offer different health benefits. There is a growing volume of research on teas' effects on humans, so here is the cliff notes version for the bulk that I've read... Catechins, found in white and green teas, are gaining special attention for their anti-inflammatory and cancer fighting abilities. One catechin, EGCG, is being studied extensively for its potential effects on cancer and neurodegenerative diseases such as Parkinson's, Alzheimer's, and HIV-associated dementia. Oolongs and pu'erhs are being studied for their weightloss mechanisms. Black tea consumption is corrolated to decreased risk of heart disease, hypertension, and type 2 diabetes. While multiple studies suggest that daily green tea drinking significantly decreases our risk of many cancers including skin, ovarian, breast, prostate, colon, stomach, and oral among others. However, there are still some studies with conflicting results, which calls for more clinical research on humans.

Health Benefits, Extended Remix:

Different polyphenols offer us different health benefits, thus you'll receive a variety of benefits from drinking a range of teas. Catechins, found in white and green teas, are gaining special attention for their anti-inflammatory and cancer fighting abilities. One particular catechin EGCG (epigallocatechin-3-gallate) is being studied extensively for its potential effects on cancer and neurodegenerative diseases such as Parkinson's, Alzheimer's, and HIV-associated dementia. These studies are looking into the effectiveness of EGCG in the prevention as well as treatment of these diseases. One Japanese study also found that EGCG was an effective inhibitor of allergic response. It was suggested that the EGCG compound blocked the production of histamine and immunoglobulin, two compounds that trigger and sustain allergic reactions in the body. So when you get the sniffles during spring, you might try this home remedy for clearing up your sinuses. (Here’s links to our whites & greens: Snowflakes, Meditative Mind, Boulder Blues, Green Roasted Mint)

Oxidative stress also plays a role in many types of cancer and heart diseases. It’s suggested that antioxidants in tea reduce oxidative stress by scavenging free radicals before cell damage occurs to proteins and DNA. Dietary supplementation of tea antioxidants has been observed to inhibit certain cancers, showing promise in both prevention and treatment. These cancers include skin, ovarian, breast, liver, stomach, colon, prostate, esophageal, and oral cancer, among others.

Many preliminary studies performed on lab animals show promising results for the effects of tea on cancers, but results of human studies are varied though some show dramatic effects. One Swedish study examined over 61,000 women between the ages of 40-76, for a 15 year period, and found that women who drank two or more cups of tea per day reduced their risk of ovarian cancer by 46% compared to non-tea drinkers; the effect was additive, such that with each additional cup of tea per day there was an additional 18% lower risk of ovarian cancer. Another study in China, where green tea is a staple, examined 18,000 men and found that tea drinkers were half as likely to develop stomach or esophageal cancer as men who drank little to none, even after correcting for smoking and diet. In vitro studies at UCLA and University of Texas found that green tea extract inhibits breast cancer cells from making a chemical that supports tumors. Similarly, a study at USC examined over 1000 Asian-American women in the Los Angeles area, and found that drinking even 6 tablespoons of green tea a day decreased breast cancer risks by 30% compared to non-tea drinkers and up to 50% risk reduction if she drank more green tea; they found that this green tea effect persisted regardless of other factors such as smoking, drinking alcohol, red meat consumption, age, Asian ethnicity, menopausal status, menopausal hormones, calorie intake, number of past pregnancies, exercise, or whether she had a history of breast cancer in her family. However, another cohort study of over 58,000 men and 62,000 women from the Netherlands did not find a link between black tea consumption and protection against cancer (specifically, stomach, colorectal, lung, and breast cancer) after removing other factors such as diet and smoking. While there is no doubt that tea is a potent antioxidant, there still appears to be some conflict in clinical study results potentially due to confounding factors such as genetics, diet, exercise, and environmental exposure. More studies should illuminate the exact effects of tea on humans, and determine the mechanism that tea is metabolized in the body so we can better understand this relationship.

Tea is also being studied for its effects on diabetes. It’s suggested that its antioxidant properties help in regulating insulin signaling and glucose metabolism. Preliminary results from a USDA study links tea consumption with decreased risk of Type 2 diabetes, a major disease in the United States with increasing occurrence.

Teas other benefit includes weight management. Oolong teas, also called wu-long or wulong teas, have gained some recent recognition as weight-loss teas. One study of 102 Chinese women found that oolong consumption over 6 weeks led to body weight reduction. Another study compared a group of Japanese women after drinking a cup of tea after meals; they each spent a period of time in an oolong tea drinking group, a green tea group, and a control group where they drank only water. The results showed that oolong drinkers had higher resting metabolisms than green tea drinkers at both 60 and 90 minutes after consumption, and both had higher resting metabolisms than those who drank just water. In this study, the oolong contained roughly half the caffeine and EGCG than the green tea, while the polymerized polyphenols were doubled. The results suggest that oolong tea increases metabolism through its polyphenols rather than just through caffeine. Increased metabolism results in reduced body fat. Most notably is reduction in visceral body fat - the type of fat found between internal organs that creates the “beer belly”. While this can not be seen as a weight-loss panacea, it is a perfect complement to healthy eating and exercise. (Check out our premium Vintage Oolong)

Black teas are known to assist in cardiovascular health. They have been shown to decrease LDL cholesterol levels, decrease total cholesterol, and dilate blood vessels which decreases blood pressure. There is a strong correlation between black tea drinkers and decreased cardiovascular diseases, including hypertension. One study found that adding milk to tea bound the antioxidants to the milk proteins making them inactive, but a subsequent study found that this was only true in the cup, and that antioxidants became bio-available again in the body’s serum. So go ahead and add milk to your tea if you’d like, and still reap the health benefits. Black tea is also noted for its anti-bacterial characteristics, and is said to kill bacteria in the mouth that cause bad breath and gum disease. In addition, the fluoride found in all teas helps strengthen teeth and prevent tooth decay. (Here’s a link to our blacks: Earl of Grey, Mango Tango, Crème Caramel, Bolder Breakfast)

I have not run across scientific studies on the health benefits of pu'erh. However, Pu'erh has long been considered a healthy tea by the Chinese, and medicinally, is believed to invigorate the spleen, relieve dampness, counteract alcohol toxins (ie. hangover cure), release stomach heat, and descend stomach qi (or chi). Pu'erh has also been considered a weight loss supplement due to its ability to aid in fat metabolism. (Check out our Bolder Breakfast - a black tea, pu'erh, & chocolate blend.)

The bottom line is that variety is the spice of life - it's true with tasty foods, music, cultures, and it's also true with antioxidants. So feel free to indulge yourself with all varieties of tea as part of your healthy lifestyle. There is a world of teas to choose from - literally. So cheers to our health!