Back when Summer sun was still shining strong, an editor reached out to me from Philadelphia Magazine and asked if I would be interested in creating a guide of my favorite tea shops in Philly. I jumped at the chance to share my treasured spots and tips in hopes of spreading the love of tea in the City of Brotherly Love. And now you can find my featured guide in their November Issue or online.
Where's your favorite spot for sips or steeps?
A few weeks ago, my Dahlia blossoms painted my garden with delicate pinks and glowing reds. Sadly, the recent October frost bid these blooming beauties adieu. They were the perfect decor for an afternoon cup of tea (keep them in mind for table decor). Their pillowy petals soothed me with every sip. Until next Summer's sun brings me new blossoms, I'll steep a few blooming teas.
What petals pair perfectly with your tea?
The way they perfectly fit in a delicate bowl. Or maybe it's their sweet surprise of carefully crafted ganache. But really it's how they perfectly pair with a splendid sip of tea. Regardless, Milk & Honey macarons from the Sugar Philly truck make my heart sing.
The delicate creamy notes of milk are elegantly balanced by the rich sweetness of honey for a bite that's pure bliss. Keep it close to a cup of Milk Oolong or maybe a Chai latte. But the only question is, will Sugar Philly have sold out of this sweet treat by the time I skip over? We'll see...
There are always wonderful stories behind family heirloom recipes, favorite sips and edible adventures. Just pause for a moment and try to recall a delicious dish that doesn't send your mind skipping to a memory or tale.
One day while browsing for a new food publication to add to my collection, I came across Remedy Quarterly: Stories of Food, Recipes for Feeling Good. After pouring over 5 issues of whimsical copy and thoughtful recipes, I was smitten with the delicious array of stories from seasoned chefs to expert eaters. Based on specific themes, the past issues have explored the concepts of home, cravings, growing up, celebrations and community through food.
Words can't express how delighted I am to have my tea-infused tale featured in Issue 6 of Remedy Quarterly. Presented with the theme "stealing," I couldn't help but think of my cabinets overflowing with tea that displaced common pantry dwellers of canned goods, spices and other essentials. My camellia sinensis collection has a secret identity, the tea bandit.
Take a peek at the first few sentences of my story:
"My soup is homeless. I kicked it out of cabinets for my beloved tea. Displaced, the shiny cans sit on the kitchen table, uncomfortably close to the culinary gadgets (I've heard that they don't get along with the blender). "
I highly recommend picking up the past issues and subscribing. Craving a copy ASAP? Check to see if your local shop is a stockist. And you won't regret lining up the little gems on the bookshelf, as the vibrant cover colors are a visual treat. So the next time you're steeping and sipping, let your mind skip around and uncover long lost stories lingering in your kitchen or even in your favorite cup of tea.
This post was supposed to find its way to the front page last night, but I'm sad to say that I experienced my first tea injury. A large splash of boiling water during a resteep sent my hand into an ice bucket for several hours. But now that it's behind me, that makes me a seasoned steeper? Right? Regardless, I've learned my lesson about late night moments spent by the stove. No hard feelings tea, I still love you.
Before the boiling water snafu, I had sipped two cups of a fruit, nut and spice blend: DavidsTea's Forever Nuts. Considering that I was craving a treat on a crisp fall night, I indulged my senses and saved myself the regret of eating an entire pie.
At first glance, the dry blend of apples pieces, almond slices, almond pieces, cinnamon pieces, and beetroot pieces appear more like a tiny snack in the tin. As the blend steeped for 7 minutes in boiling water, the beetroot painted the water a vibrant shade of delicate red that seemed to mirror the bowl of farmers market apples on my table and the glowing leaves beyond the window. First sip: the flavor is a subtle, tart apple with a hint of spice. The "Forever Nuts" description is brought to life in the aroma that reminds me of a warm, nutty apple cobbler bursting with spices.
Even though I wish that the flavor itself was nutty, the combined sensory experience of scent and taste make this a satisfying fall sip perfect for late night cravings. Keep in mind that the art of tea is not only rooted in the instant taste bud gratification. Take the time to breathe in the aroma of the tea while slowly savoring the flavor on your palate. Some of my favorite teas have earned their top spot simply because of their aftertaste.
If you're seeking a simply delicate sip with a decadent aroma, add this tea your collection and indulge your senses. Yes, all of them.
There are two things that I crave in the fall. Comfort food and tea. The warmth of the oven and the kettle send me swooning. That being said, I'm thrilled to tell you that I am teaming up with Mavea, Art in The Age and Massimo Bruno for delicious Italian Supper Club on October 27th at 7pm at COOK in Philadelphia.
Before I share a few tea tips and serve two thoughtfully selected teas, Chef Massimo will be treating our taste buds to a multi-course meal that will highlight his hometown of Puglia. I had the opportunity to see the menu so that I could appropriately pair the teas with his dessert, and let me just say that the guests are in for an edible adventure.
Mavea generously gave me a pair of tickets to give away on t&p. Want to win? Simply tell me about your favorite fall tea and share your email address in a comment below by Monday (10/24) at 6pm. Be sure to check your email later that night, as I will be sending a happy to note to the lucky winner.
Crisp morning air is best paired with warming sips of tea. Lately my feet are meeting the pavement and a few fallen leaves during early morning walks. With just a tumbler of my tea in hand, I have been soaking in the silence and the sights of the sun glowing through golden branches.
Craving a smoky and nutty sip, I've been filling my tumbler with roasted Hojicha green tea, toasty GenMai Cha, a woodsy Wuyi Oolong, and a Pumpkin Spice Assam when I need something sweet.
What fall teas are filling your cabinets?
As soon as I fell in love with tea, I became rather fond of water. From gently coaxing it to subtle steam for a Japanese green or a rumbling boil for Rooibos, I had to connect at the kettle before venturing into the art of the steep. I've shared my thoughts on water and tea in a recent guest post on of my favorite blogs, Turntable Kitchen. Did you know that every tea requires water to be heated to different temperature? One of the most important tea tips.
Here's a taste before you make the jump:
It takes time, water and a little bit of music. Oh, and don’t forget the leaves. Steeping tea has become one of my daily rituals. Truly, it’s a sacred part of my day that has synchronized with the beats of my heart. I’m talking about the art of the steep, the dance of the leaves, and the sheer joy of that steamy first sip that revives the soul.
It was a true treat to be featured on their site. I highly recommend that you steep a cup and spend an an evening soaking in their delicious and musical world. p.s. don't miss the pairings box!
I must admit that my heart has ached a bit from not posting as frequently as I'd like. But you'll be happy to know that I've been steeping new fall teas and experimenting in my tea laboratory (a.k.a my counter top and stove) as I prepare for upcoming tea classes. I can't wait to share new recipes and tips as we slip into the chillier months spent warming our hands by the kettle and the stove.
Speaking of classes, there are only a few spots left for my class at COOK on October 29th. And if your calendar is bursting at the brim, then you can always join me at my second session at COOK on November 19th. I promise you that your heart will skip a beat once you step into this collaborative kitchen space. It really is my home away from home nestled on a corner right near Rittenhouse Square.
In the spirit of the upcoming holiday season and sticking with the class theme, I've decided to launch private tea classes to be held in your very own kitchen. Designed for small groups (about 6 people), each class can be customized for the season, holiday, flavor profile, etc. We'll start with a "tea 101" to give your loose leaf adventure the basic foundation, sip and discuss proper steeping methods for an array of teas, and learn how to cook a tea-infused recipe. In fact, this very class was mentioned in a recent article in the Philadelphia Inquirer (take a peek).
Here's to a season of sips and new tea adventures!
A few weeks ago, I discovered the simple beauty of a homemade treat: milk oolong, honey & rose water tapioca. There was something so very satisfying about spending an hour in the kitchen sipping tea and handcrafting a simple sweet delight.
Craving the comforting sip of a matcha latte one evening, I decided to remix my first tea tapioca with a bit of the vibrant green Japanese powdered tea. While the first try at tea tapioca was subtly enhanced by the buttery milk oolong tea, this matcha infusion added its pronounced grassy and gently bitter flavor (similar to really wonderful dark chocolate) that balances the rich sweetness of the local honey and floral notes of the orange blossom water. And you can’t resist the rich green color that reminds you of freshly cut grass in the spring.
The trick to avoiding a grainy matcha tapioca is to take a few tablespoons of milk and add them to a bowl along with the 5 teaspoons of matcha. Stir in into a smooth paste to whisk into the heated milk. Just keep stirring throughout the hour and you’ll end up with a smooth, green spoonful.
When you find yourself with a free hour, turn up a vintage jazz tune and head into your kitchen. Whisk a cup of matcha to sip as the tapioca simmers. Spoon the green treat into ball jars to tuck into the fridge. Share with friends or silently devour each one over the next few days. You can always make another batch.
Matcha Green Tea & Orange Blossom Tapioca
1. Heat 3 cups of milk in a medium pot. While it comes to a boil, take a few teaspoons of milk from the pot and mix them with the 5 teaspoons of Matcha green tea powder in a small bowl until it forms a smooth paste. When the milk comes to a boil, remove it from the burner and whisk in the matcha tea until combined. Let cool to room temperature.
2. Add one cup of tea-infused milk to a medium pot and stir in the tapioca. Let the tapioca soak in the tea-infused milk for 30 minutes.
3. Lightly beat the egg yolks and whisk them into the milk and tapioca. Add honey, salt and remainder of tea-infused milk (2 cups) and gently whisk to combine.
4. Heat the mixture over medium heat until it begins to boil (about 10 minutes). Lower the heat to a light simmer and continue cooking for 20 minutes. Stir often to ensure that the tapioca does not clump together.
5. Remove the pot from the heat and add the orange blossom water. Let cool and then spoon into jars to store in the refrigerator.
One of my new favorite rituals is cooling down with a cup of tea after a Lithe Method class. There is just something so very wonderful about treating my mind, body and soul to a healthy dose of movement and a warm steeped sip. In fact, the lovely Lauren (founder of Lithe) asked me a few questions about my passion for tea on the fithiphealthy blog's "healthy around philly" featured post. Take a peek at my favorite fall teas, my pre & post Lithe tea routines, and other tea tips.
As we fly through September, national honey month, I thought it was time to give the golden nectar its moment in the sun in this week's sip & style. Like a buzzing bee to a pretty petal, a sweet dab of honey is one of tea's nearest and dearest companions.
A loyal fan of local honey, I jumped for joy when I got wind of Urban Apiaries Pure Philadelphia Honey, that's "made exclusively by city dwelling honeybees in Philadelphia. Labeled by zipcode, every bottle captures the unique flavor of each of our apiary locations. Urban honeybees forage rooftop gardens and window boxes, community garden and city parks to produce complex, delicious honey.”
I picked up a petite pot of the 19129 North Philadelphia Honey during a recent trip to Terrain (my heart was hoping for 19147-South Philadelphia honey near my home-but alas they were all out). Still bursting with joy for local sweetness, I popped the seal as soon as I walked into my kitchen. One tiny teaspoon took my taste buds on a journey of delicate sweetness that quickly transformed into a spicy, rich bite that ended in a blossoming floral note that leisurely lingered. Swoon.
A spoonful of this sister to a sip pairs perfectly with the style of this honeybee belt. One of my favorite vintage finds, this golden honeybees meet at my middle to add the perfect pop to my wardrobe (especially a vintage blue dress covered in flowers). One of my sweet dreams involves wearing this buzz-worthy belt to a honey party where friends will bring pots filled with golden nectar from their neck of the woods.
Do you have a favorite spot to scoop up local honey?
Sunday farmers markets are overflowing with the most delicious apples. Beyond filling my bag with honeycrisps (seriously, add them to your shopping list), I always leave a little room for a bottle of fresh pressed apple cider that hardly ever makes it home completely full.
While paging through Ms. Martha Stewart's October issue of MS Living, I was instantly drawn to a tea-infused applelicious tip. The crafty writers recommended steeping your tea (their choice: earl grey) in piping hot apple cider for a unique steep. Doesn't that sound just splendid? I'm tempted to infuse a masala chai for a sweet and spicy sip.
Don't forget to serve it in a glass cup to truly appreciate the pretty shade of tea-infused cider. And if you happen to be sipping it under an apple tree, well, then you just brought my daydream to life.
instagram photo of tea & cider feature in MS Living October 2011
Whenever I need to revive my senses, I head into the kitchen to whisk a vibrant bowl of matcha tea. Whether you're preparing it with water for a simple sip or milk for a cozy latte, here's a tip before you whisk: As the liquid is heating on the stove, add your matcha powder to the petite bowl and cover it with a few teaspoons of water or milk. Using a small spoon, mix it into a thin paste. When you whisk in the remainder of your heated water or milk, the matcha will be smooth rather than granular.
Here's a peek at the World Tea East expo in Philadelphia last weekend. I popped into workshops that covered everything from retail trends, healthy steeps, to tea tasting 101. The vendor booths had my head spinning with excitement as I dreamed of filling my kitchen with new teaware and wall-to-wall tea canisters. Although, what really made my heart sing were the Teas Etc cupping sessions that drew the loveliest crowds (chocolate teas pictured above). From dry leaf texture, wet leaf aroma and a quick sip of the steeped liquor, it was truly a tea sensation.
Those of you who know me well, know that I have an old soul and a soft spot for vintage moments. Needless to say, when I came across this collection of historical photos of the Philadelphia Flower Show my heart skipped a few beats. My passion for petals follows my love of tea, which is why I jumped at the chance to take a peek at the past.
Starting with the roaring twenties and soaring well beyond the 50's, these photos capture the path of one of my favorite events in the City of Brotherly Love. Don't you just adore the photo above from a 1950's poster contest? Keep reading to see a few of my favorite snap shots that feature the School of Horticulture for Women, birdcages, even more posters and a farmers market display that would make even the Headhouse vendors jealous.
(p.s. if you want to frame a pretty print, click on the photo for the image number and email mcleanlibrary@pennhort.org for prices)
Continue reading "past petals: vintage philadelphia flower show photo collection" »
I've been known to turn my kitchen into a tea-infused culinary lab. From single estate sips, bountiful infusions, to sweet and savory dishes, I'm forever bringing my teaspoons to the table. t&p readers might know that I have shared a few of my favorite tea tips and dishes via several Steeped in Beauty workshops.
I'm continuing my quest to pass on my passion via upcoming classes at Philadelphia's new collaborative kitchen classroom, COOK. The first class is schedueld for October 29th at 4pm. So if you want to join me on my tea-infused journey, snag a spot (there are 16 seats in the gorgeous kitchen). I've been working on a few new Tea 101 tips, tea treats (smoothies, matcha salad dressing and green tea poached pears) and other steeped recipes that I can't wait to share with you.
In the spirit of embracing a new season of learning, share a question or tip about tea right here in a comment.
Behind every blend or single estate sip is a person who is passionate about sharing the steeped lifestyle. Melissa Picolo, an esthetician by trade and world traveler at heart, founded BijaBody (a line of daily beauty teas) and RootedinBeauty, "a social venture which aims to connect the ingredients used in the beauty industry to women in impoverished regions of the world who desperately need economic opportunities. BijaBody dedicates 1% of revenues towards developing RiB programs." A sustainable sip rooted in the inner beauty of a kind heart and soul.
I'll share my thoughts on their daily & nightly beauty teas in another post, but let me just say that they're smooth and soothing (dandelion roots, cacao nibs, rosehips, aged pu-erh, etc) . It's obvious that much thought has been put it into every blend to make you "feel beautiful from the inside out."
The purpose of this post is to encourage you to join me in supporting BijaBody and the general tea movement by casting a vote in the DailyCandy's "Start Small, Go Big" contest. They're a finalist. Hooray! Three cheers and several steeps to this wonderful company. Ok, now go vote....please.
Fall weekends mean steamy sips, light blankets and page after page of your favorite read. If you are seeking carefully curated stories, photos and illustrations, I recommend diving into Kinfolk Magazine's digital edition (until you can wrap your fingers around the printed masterpiece). Nestled within the thoughtful words is a particular piece that for obvious reasons made smile.
"Tea Time," written by Catherine Searle Williams, explores the spirit and culture of tea. Catherine notes that, "More than just a drink, at a deep level there is a philosophy and symbolism of tea and its relation to man and nature, how to live life and enjoy the moment." So very true. Tea has truly shaped the peaceful flow of my day-to-day movements and perspective on life. Steep a cup and sip in her words (page 44 & 45).
Oh, and isn't Anna Emilia Laitinen's illustration just lovely? A field of petals and tea cups is truly my dream come true...
The shift from summer to autumn changes my pantry more so than my wardrobe. Think tall glasses of iced tea fading into steamy teacups. One recipe that I’ve crafted to hold on to summer sweetness while embracing autumn’s aromatic spices is the Chai Tea S’more, made with homemade chai tea graham crackers, milk chocolate and Whimsy & Spice’s cardamom marshmallows. Consider it a celebratory snack to share with friends on the couch or at a picnic. Simply pack a few in a basket with a thermos of masala chai tea and bid summer adieu while welcoming fall.
Take a peek at my recipe for chai tea s'mores featured on Design*Sponge.
p.s. aren't you in love with the photos? it was such a treat to collaborate with my talented friend and photographer, Courtney Apple.
Keep reading for the full recipe...
Continue reading "teaspoons at the table: chai tea s'mores featured on design*sponge" »
Tea is part of my routine. The art of the sip naturally flows with my daily movements, like a choreographed dance with a cup and kettle that's been thoughtfully memorized. Every now and then I break away from the synchronized steeping and set up something special.
Taking center stage, the tea leaves are always the shining stars. Although, I was introduced to sweets that make the perfect decorative and edible companions. Chambre De Sucre generously gifted me a sampling of their petite gourmet sugars. Japanese artisans have been handcrafting each delicate sugar for over 270 years, staying true to their traditional methods.
Considering my love for petals, I swooned for the Sucre Rond Petit treat adorned with pink, blue and yellow blossoms. Although the tiny orbs and mini pastel hearts are a close second. Did I mention that the utensil above is the tiniest of teaspoons? So, yes, the sugars are in fact petite perfection.
Even though I don't sweeten every steeped sip, these dainty sweets are perfect for special occasion sips. Think afternoon tea of warming lattes served in vintage cups. Maybe stir one into a earl grey lavender latte or orchid oolong infused hot chocolate. Set your table with a few sugars in each petite teaspoon or fill glass teacups for a sweet centerpiece. Which miniature confection makes your heart skip a beat?
Suddenly hazy sun tea and garden infusions are fading as fast as green leaves. The warm flames of the stove are calling me close and I'm craving tea-infused treats made just for crisp and cozy weekends. While searching for a few sweet treats easily transformed with a steep, I came across Turntable Kitchen's Honey & Rose Water Tapioca recipe (adapted from Heidi Swanson’s Super Natural Every Day).
I must admit that honey and rose water bring me delicious joy and are perfect teacup companions. Giving this homemade tapioca recipe a tea twist, I quickly knew that the velvety, sweet, buttery notes of a milk oolong tea would add a subtly decadent taste. Easily infused in the main ingredient, milk, the dainty yet rich nuances of the slightly floral Chinese oolong turned this treat into my go-to fall indulgence.
I reduced the original amount of lemon zest so that it didn't overpower the creamy bursts of tea-infused milk. And with just a bit more rose water than originally called for, my senses were sent to spring for a moment. Add that to the comforting tea-infused milk, sweetness of local wildflower honey, playfully chewy tapioca, and salty crunch of pistachios and you have my perfect spoonful.
Keep reading for the milk oolong-infused tapioca recipe...
milk oolong, honey & rose water tapioca
(adapted from Turntable Kitchen)
serves 4
1. Add 5 teaspoons of Milk Oolong tea to paper filter (I recommend Finum's large filters). Add 3 cups of milk to medium pot and bring to a boil. Remove from heat and let cool for 2 minutes. Add tea and infuse for 5 minutes. Remove tea and let milk cool to room temperature
2. Add one cup of tea-infused milk to a medium pot and stir in the tapioca. Let the tapioca soak in the tea-infused milk for 30 minutes.
3. Lightly beat the egg yolks and whisk them into the milk and tapioca. Add honey, salt and remainder of tea-infused milk (2cups) and gently whisk to combine.
3. Heat the mixture over medium heat until it begins to boil (about 10 minutes). Lower the heat to a light simmer and continue cooking for 20 minutes. Stir often to ensure that the tapioca does not clump together.
4. Remove the pot from the heat and add the lemon zest and rose water. Let cool.
5. When you’re ready to serve, top the tea-infused tapioca with pistachios. For a quick snack, spoon the tapioca into glass jars, top it off with pistachios, twist on the jar lid and pop them in the fridge for an instant snack.
Seeking a change of scenery, I skipped away from the City of Brotherly Love for a day trip this holiday weekend. Family celebrations called me to the shore where I would find a little patch of green. A delicate pair of white iron chairs and table were tucked behind the pink petals and nestled in a cool corner. With the grass under my feet, I sipped a steep as the gentle winds twirled through leaves.
How did you celebrate summer this weekend?
Even though the heat is lingering, I'm savoring my farewell sips of summer while skipping into September. So, raise your glass (or jar) of iced tea this weekend and celebrate your favorite chilled treat (while secretly dreaming of cozy sweaters and steamy sips).
Once filled with an endless parade of tiny bikes, the streets are now buzzing with bright yellow school buses. As I skip down memory lane, I'm holding onto summer and embracing a favorite childhood treat, popsicles. Pick up your pop molds and give this classic summer snack a steeped twist.
These particular pops are made with a citrusy green tea mixed with wildflower honey. The rich notes of the local honey are brightened by the zesty citrus and grassy green tea. Although if the green leaf doesn't float your boat, try earl grey mixed with lavender simple syrup. Or maybe an orchid oolong or Bai Mud Dan white tea with rose water.
Steep a pot just for the pops or use leftover sips that didn't make it out of your cup. Oh, and don't forget to sneak in a spoonful of Floral Tea Shaved Ice before you bid adieu to the warm rays of sunshine.
