I am very happily taking my morning break and sipping a cup of our newly acquired oolong Oriental Beauty ! from Taiwan. If you are into oolongs at all, this is a must have! It’s notes of apricot and citrus are truly unique and linger pleasantly long after the last sip.
Oriental Beauty received its name form Queen Victoria, who compared its elegance to a beautiful and mysterious oriental noble woman.
It is indeed a bit mysterious yet fascinating how the wonderful flavor profile is achieved.
The fruity character and oxidation of Oriental Beauty starts before the plucking. The magic happens when the “Green Leaf hopper insect ” (no, I am not making this up….) takes a bit out of the tea leaf and extracts some of the sap. This triggers a chemical reaction (oxidation) which creates an aroma the insect dislikes and therefore moves on to the next leaf in search of another meal.
Since the distinct flavor of the Oriental Beauty depends on the Leafhopper’s contribution, it is one of the rarer teas.
We were lucky and found a supplier that provided us with a superb quality which we will start selling APRIL 1st (no joke!) for as long as supply lasts!
Don’t miss out and
March is the month of the Irish – what color do we associate with that beautiful isle of Ireland – GREEN!
Since green is the color of the month, why stop at coloring your beer on St. Patty’s Day. I found this great scone recipe which as the secret ingredient of Japanese Matcha. Not only does that add healthy antioxidant to your scones, it also lends them a beautiful light green color!
Give them a try……
Here is what you need:
- 9 oz Cake flour
- 1/3 tsp salt
- 1 tbsp granulated sugar
- 3/5 cup milk
- 1 egg, separated into yolk and white
- 1 tbsp baking powder
- 1 tsp Matcha
- 2/1/2 oz butter
- strawberry jam and fresh whipped cream to taste
- The recipe calls to sift together the flour, baking powder, salt, Matcha, and sugar, then combine small pieces of butter into the mixture with your fingertips until it becomes dry and flaky.
- Next, add the milk and egg yolk and pour the batter into the flour a little at a time.
- Mix and knead into moist dough, but not so moist that it become sticky.
- Preheat the oven to 360F.
- Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness to 1 inch and cut out shapes with a cookie cutter or the rim of a glass.
- Brush the tops with egg white, place the scones on a baking sheet, and bake in a 375-degree oven for 12 to 15 minutes, or until slightly brown.
Best served warm with jam andÂ some cream! Enjoy