A Cup of Sunshine

Its been a while since I have posted, being irregular is not a very nice feeling but the past few weeks have been taxing with one thing or the other cropping up and the only time I get to experiment and cook is a measly time bound Sunday, where one wants to do everything in twenty four hours out of which about nine hours is spent in dreamland and the other in laze. I have been cooking a lot past couple of days, basically researching and trying to learn new things, ordinarily I would take a nice book or look around for inspiration but I have been going out a lot lately and interestingly to some nice new places to eat. It’s alright once in a while to take a break and soak in life as is. Introspection would be the right word here, but it seems more like I have been invoking appetite unceasingly.

Well apart from the hogging part, it’s been turning excruciatingly and unbearably hot. Indian Summers which was inevitable never could have sprung its amber hands so quickly and sweltering as it may, have been on a liquid swigging spree of the good kind.

I recently dug into my pantry for some ingredients which I could have lying around and untouched, waiting to be used. I chanced upon a rust colored box glinting, brand new, at the back somewhere, forgotten. I perked up with the sight of it and recollected that it was a box of Japanese Exotic Teas gifted to me by a dear friend (the perks of being a cook, having friends who go out of their way to pick up unusual and exotic ingredients or stuff for yours truly) well odd that I should pull out the box right now coincidentally from a disaster stricken country, may God bless Japan and its residents. Well I got around to enthusiastically ripping apart the contents as I could not wait to try out various combinations especially the process of steeping the exotic flavors and preparing tall and cool glasses of iced tea. What a perfect way to begin the summer.

There were three very random types of teas with interesting additives in there; obviously I realized they were carefully selected from a wide array of exotics the store might have stocked. I got around to opening each carefully sealed pack and transferring the contents into tins which were conveniently packed with the teas. I noticed another packet and it contained German Rock Sugar which was just the thing one needs to make the perfect glass of iced tea.

I’ll give a short description of the three types, just to give you an idea that there are no limits to the additives and natural flavors one can have in teas and this should get you interested in keeping an eye out for the next time you travel.

Earl Grey Crème (Vanilla)

Black Tea with Bergamot Oil, Blue Cornflowers, Vanilla Pieces and Cream Flavor (dairy free)

This is a smooth and extremely rich combination of the classic Earl Grey Black Tea with a fresh scent of Bergamot Oil, essentially Bergamot is a citrusy fruit mainly originating and produced in Italy and offset by fragrant vanilla and cream flavor which is dairy free to give it that smooth finish without the need of a creamer. It also contains a rare ingredient the now endangered blue cornflower which is on the brink of extinction cultivated in some places for its special flavor and color to teas and herbal concoctions.

This tea would make a perfect summer drink, especially the iced cold variety, and you don’t need to add lemon.

To Prepare:

1 and a half tsp of Earl Grey Crème (Vanilla) to 1 cup of Water

Heat water to boiling point, if you have a ceramic kettle, warm it up with hot water and rinse couple of times till the pot is hot, add the correct amount of tea and pour hot water according to the number of cups. Steep this mixture for about three minutes till you get a light golden color.

Strain the tea into a jug, add the German Rock Sugar to taste, let it cool and the sugar should melt after a few good stirs.

To serve, fill a tall glass with small cubes of ice, top with tea and serve with a slice of lemon rind and a couple of mint leaves.

Maté Vana (Chocolate) Herbal

Roasted Mate Leaves, Cocoa Kernels, Rooibos Tea, Chocolate Chips (Sugar, Cocoa Mass, Cocoa Powder), Flavoring, White Cocoa Butter Splits (Sugar, Cocoa Butter, Dextrose), Almonds, Cactus Blossoms, Sunflower Petals and Cornflower Petals.

A delicious, heady, decadent caffeinated concoction which boasts of the famous mate leaves which contain natural xanthines such as theophylline and theobromine and when combined with the ingredients of this tea, create energy without addictive tendencies. The natural Rooibos tea makes up a fantastic combination as Rooibos are herbal infusions made from a South African red bush (also known as red tea). The Cactus blossoms, sunflower and cornflower enhance the nutty and cocoa flavor while last but not the least the chocolates, cocoa and nutty almonds give it that much needed kick to make this a tea you will savor like nirvana.

This tea should ideally be had hot even though its summer, it’s a one of a kind late evening, after work distress tea. Plus it keep appetite at bay so a nip before dinner would make it an ideal diet concoction which will lead you to eat less and still get the nourishment you body requires.

To Prepare:

1 and a half tsp of Maté Vana (Chocolate) Herbal to 1 cup of Water

Heat water to boiling point, if you have a ceramic kettle, warm it up with hot water and rinse couple of times till the pot is hot, add the correct amount of tea and pour hot water according to the number of cups. Steep this mixture for about Six minutes till you get rich, deep maroon color.

Serve by straining immediately in a teacup and add German Rock Sugar, stir well to dissolve the sugar, sip slowly and make sure to swish it at the back of your tongue to taste every flavor.

Rooibos Sweet Amore

Red Rooibos, Apple, Peach, Pear, Rose Buds, Almond, Vanilla and Cinnamon bits

Another variation to the Rooibos, this time bordering on fruity and freshness, the apple, peach and rose buds stir up a delicious bouquet and to complete this nectar the addition of vanilla and nuts such as almond, complete with a spice which expectantly goes well with apples – ‘cinnamon’

This concoction is definitely iced tea material but with a dash of apple juice, you are set to make sweet love to your drink.

To Prepare:

3 tsp of Rooibos Sweet Amore to 1 cup of Water

Heat water to boiling point, if you have a ceramic kettle, warm it up with hot water and rinse couple of times till the pot is hot, add the correct amount of tea and pour hot water according to the number of cups. Steep this mixture for about ten minutes till you get a deep blood red color.

To serve, fill a tall glass with small cubes of ice, top halfway with tea, drizzle a spoon of honey and stir well. Top with apple juice and serve with a stick cinnamon as a stirrer.