springtime tea recipesMarch 26th, 2009No Comments »

as the weather gets hotter, so does cooking with tea. check out these delectable recipes for springtime foods with tea as an ingredient:

tea-smoked asparagus

parboil asparagus in gunpowder temple of heaven, and then place on a barbeque grill. add dry gunpowder leaves to the coals and then cover the grill until the asparagus are tender. serve with lemon slices.

tea-marbled eggs

place a dozen large eggs in a pot and cover them with cold water. bring the water to a boil and reduce heat, keeping it at a rolling boil for 10 minutes. remove the eggs and let them cool in a bowl of ice water. tap their shells with the back of a spoon to lightly crack them all over, but do not peel. then, bring 4 tsp. organic lapsang souchong leaves, 1/2 c.tamari (or soy sauce), 1/2 stick cinnamon, 3 cloves, 2 star anise, 1/2 tsp. fennel seeds and 1/2 tsp. szechuan peppercorns to a boil. reduce heat and simmer for about 10 minutes. add the eggs and simmer, covered, for 10 more minutes. (add more water if the eggs aren’t covered by the cooking liquid.) remove from heat and let the eggs cool in the cooking liquid for about 3 hours. remove and peel the eggs. serve quartered as a snack or garnish for salad, meats or other foods.

tea-poached scallops

brew 4 c. kukicha (reserving leaves). strain. bring to a boil with 2 cloves garlic, chopped. poach scallops. (this should only take a little more than a minute.) remove them from poaching liquid immediately. blend 2 cloves garlic, 1 tbsp. brewed kukicha leaves, 1 chopped spring onion, 3 tbsp. butter and salt (to taste) in a food processor. broil scallops and butter mixture just long enough to brow. serve with freshly brewed kukicha.

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spring teasMarch 5th, 2009No Comments »

with urbàna’s home city of charlotte just getting over a major snowstorm (well, for us, anyway!), it’s hard to imagine that spring is just around the corner. however, in only a few weeks, it will be the time of year for the spring harvest. at urbàna, we carry a number of spring teas, also know as ‘first flush’ (or ‘first harvest’) teas. they are typically known for their complex and subtle tastes, and often fetch record prices in the tea world. here are a few of our favorites

white tea: the best white teas are harvested from the downy bud of the tea plant, which is often only days old when it is plucked. start off with the classic organic silver needle or the urbàna favorite flavorful blend nirvana.

houjicha 1st flush:a hit amongst coffee drinkers looking for a low-caf alternative, this rich, roasty ‘twig tea’ is top quality.

organic ancient emerald lily: this tea is only plucked during the transitions between cold and warm weather, making it a rare early spring/late fall pluck with a crisp, fresh taste.

organic ancient snow sprout: for those who love white tea’s delicate notes and the depth of a great oolong, this delicate green tea’s first plucking truly shines.

darjeeling castleton vintage: the premier plucking from one of the most revered estates in darjeeling. what a wonderful way to welcome spring into your life!

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