TEN TEA PAIRINGS WITH FOOD…

Ten tea pairings with food for you to enjoy…

Earl Grey Tea

Have Earl Grey with fine pate or ham and mustard sandwich’s or crème Brule or Leicester cheese, to enhance the flavour of the tea and/or food.

Fruit Teas

These make fantastic pairings with Brie. Sweet, citrus flavour’s bite through the buttery cheese, producing a wonderful and unique taste sensation.

Oolong Teas

They range in character between green and black teas, many can be paired with food along the same lines as their green or black counterparts. For instance, greener oolongs tend to go well with scallops, lobster and other sweet rich foods, while darker oolongs compliment somewhat stronger-flavoured foods such as duck and grilled meal.

Kenya Tea

Have this with beef and horseradish or ham sandwiches or chocolate cake or Austrian smoked cheese.

Ceylon Tea –

Try this with cucumber or tomato sandwiches or tarte au citron or mature cheddar cheese.

Lapsang Tea

Enjoy it with chicken or smoked salmon sandwiches or walnut cake or Stilton cheese, to enhance the flavour of the tea and/or food. 

Green Tea

In general, the subtle, vegetative flavour and aroma of most green tea is well suited to mild or subtly-flavoured foods, such as seafood, rice, salads, melon or chicken.

White Tea –

Because of the extremely subtle flavour of white teas, we recommend pairing them with only the mildest of flavours, so as to not miss the sweetness that is so loved in white tea.

Black Tea –

The more robust flavours and aromas of most black teas, as well as the most pronounced tannins, are well suited to pairing with full-flavored foods such as meat and spicy dishes.

Pu-erh Tea –

Worthy of special note, pu-erh teas are known for their digestive benefits. Not only do these teas pair well with meats and oily foods, but they can also offer a welcome settling effect after large, multi-course meals!

TEN FASCINATING FACTS ABOUT CHOCOLATE…

Ten fascinating facts about chocolate…

1.The scientific name for the tree that chocolate comes from, Theobroma cacao, means “food of the gods “.

2. The smell of chocolate increase theta brain waves, which triggers relaxation.

3. It takes approximately 400 cacao beans to make one pound (450g) of chocolate.

4. The English chocolate company Cadbury made the first chocolate bar in the world in 1842.

5. M&Ms were created in 1941 as a means for soldiers to enjoy chocolate without it melting.

6. Nutella was invented during WW11, when an Italian pastry maker mixed hazelnut into chocolate to extend his cocoa supply.

7. Theobromine, the compound in chocolate that makes it poisonous to dogs, can kill a human as well. However, a lethal dose to a human being would be 10 kilograms (22lbs).

8.The ancient Maya are believed to be the first people to constantly grow cacao trees and drink chocolate.

9. Contrary to popular belief, mice prefer chocolate over cheese every time. Mice love sweet smelling food so they would be more tempted by a piece of chocolate than a chunk of cheddar.

10. Chocolate is the only edible substance to melt around 93° F, just below the human body temperature.

TEN OF THE BEST HERBAL TEAS…

Ten of the best Herbal Teas…

1.Dandilion – Liver support, Anti inflammatory, Skin Health.

2. Red Clover – Immune support, Wonder Healer, Vitamin C.

3. Motherwort – Lucid Dreaming, Regular Insomnia, Anti-Anxiety.

4. Echinacea – Cold Prevention, Cramp Ease, Aids Digestion.

5. Elderflower – Flu Prevention, Antibacterial, Antiseptic.

6. Stinging Nettle – Arthritis Pain Support, Menstrual Support, Astringent Properties.

7. Hibiscus – High Vitamin C, Immune System, Cold Prevention.

8. Peppermint – Digestive Tract Ailments.

9. Ginger – Tummy Pain, Inflammation, Sore Throats, Stomach.

10. Liquorice – Phlegm, Respiratory, Sore Throat

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A BEAUTIFUL TEA QUOTE FOR MONDAY MORNING…

“I always fear that creation will expire before teatime.” – Sydney Smith

6 FASCINATING FACTS ABOUT TEA YOU MAY NEVER HAVE HEARD OF…

1.In the 400-600’s demand for tea being used as a medicinal drink rose in China.

2. Tea in Japan during this period was rare and expensive, and enjoyed most by high priests and the aristocracy.

3. During 648-749 a Japanese Monk Gyoki planted the first tea bushes in 49 Buddhist temple gardens.

4. Buddhism and tea devotion spread and the Japanese Buddhist Saint and Priest Saicho and Monk Kubo Daishi, brought tea seeds and cultivation and manufacturing tips back from China and planted them in the gardens in Japanese temples.

5. In 951 a period when disease was rife, Kuya started Obukucha, green tea served at the New Year to ward off illness.

6. Tea is first mentioned in the ancient texts as an offering. In the Buddhist scriptures it is often spoken as an offering made to the Buddha.