Posts tagged loose tea
Our tea heroes this May: Lemon Verbena, Jade Oolong, Jade Cloud, Rosebud and Jasmine Pearls. Floral and fresh like the English countryside!
Love Earl Grey? Then you must try this amazingly refreshing English Garden Punch!
ENGLISH GARDEN PUNCH
200ml cold infused Lahloo Earl Grey tea (1tsp tea leaves per 200 ml cold water, infused for at least 6 hours)
25ml elderflower cordial
Fresh mint sprig
Sparkling water
Fresh lemon wedge
Place the cold-infused tea and the elderflower cordial in a tall glass. Top with sparkling water. Add ice, a fresh mint sprig and a slice of lemon to garnish and serve!
Delicate and dainty pink rosebud shortbread biscuits
These heart-shaped biscuits are the perfect accompaniment to a cup of Wild Rose. The delicate scent of roses is so soothing and captivating that it will fill your afternoon with serenity.
Ingredients:
170 g soft unsalted butter
85 g caster sugar
170 g plain flour
85 g semolina flour
Dried rose petals (we use our rosebud tea, with pure pink rosebuds!)
Rosewater to taste
Preheat the oven to 160C
Beat butter and sugar until they’re well mixed. Add some crushed pink rosebuds and rosewater to taste. Sift flour and add quickly. But remember, don’t overbeat!
Refrigerate for an hour. Then you can roll and cut your shapes, transferring them to a lined tray. Bake for 12 minutes at 160C.
Romantic dinner for two: tea smoked salmon with curly kale and sweet potato wedges.
Tea smoked salmon
3 tbsp Lahloo Smoky or Earl Grey tea
3 tbsp rice
2 salmon fillets
olive oil and sea salt
First of all, make sure you cook this in a well-ventilated kitchen. It generates a lot of smoke, so open the windows! Line the base of a big pan, casserole or wok with a large piece of aluminium foil. Put the rice and the tea leaves into it. Cover with a lid and put it on a low heat, leaving it to smoke for five minutes. Remove the lid and place a steamer basket into the pan. Put the salmon with a little olive oil and salt in the steamer, cover again and cook for around 10 minutes, or until the fish is cooked.
Curly kale with garlic and ginger
Boil the curly kale for around six minutes. Meanwhile, chop a garlic clove and a piece of root ginger. Put a little olive oil in a pan and fry the garlic and ginger, add the strained curly kale and a dash of soy sauce. Stir it for a minute. Top with sesame seeds.
