Miss Tea Lady's Delicious Tea Blog
Care & maintenance of irregularly glazed teawares
How do you all keep rankings from building up on irregularly glazed teawares? I’m thinking here of tea cups, pots and bowls where the surface irregularities make buffing with a cloth impractical—with rough bits that snag the cloth, or ridges that hide from a cloth—leaving a worse look than uniform tannin staining. I have not been happy with denture cleaner, just not effective enough. What do you use?
(Source: teachat.com)
Tempting cuisine cooked to a tea
Pu’er roast chicken
Ingredients:
1.5-2kg whole chicken, preferably not frozen
300ml water
200ml brewed Pu’er tea
100g salt
20g sugar
1 orange
1 lemon
5g black peppercorns
5g thyme
1 bay leaf
500g ice
1. In a medium pot, bring water, tea, and all dry ingredients to a boil, ensuring the salt and sugar are properly dissolved.
2. Cut orange and lemon in half and squeeze into the liquid.
3. Add ice and stir until liquid comes down to room temperature; if it is still warm, place in the refrigerator until it drops to room temperature.
4. Remove wing tips and feet from the chicken and place the chicken and brine in a double layered plastic bag.
5. Refrigerate for at least two hours and up to six hours. If you plan to roast the chicken later, remove the chicken from the brine since it will be too salty to eat if left in the brine.
6. Preheat oven to 200 degrees Celsius.
7. Dry chicken thoroughly with a towel or napkins and rub the skin lightly with a neutral oil.
8. Place chicken breast-side up on a roasting rack or a baking tray lined with crumpled aluminum foil.
9. Roast in preheated oven for about 50 minutes or until the internal temperature reaches 65 degrees Celsius at different points.
10. Remove chicken from oven and cover loosely with aluminum foil.
11. Let rest at least 20 minutes on the counter before consuming.
You can serve the chicken with all manners of side garnishes. For an easy weeknight night meal, just toss some large cuts of vegetables in a bit of olive oil, salt, and pepper and roast with the chicken.
If done correctly, you will have a roast chicken that puts any delivery service or supermarket bird to shame. The skin should be a beautiful dark golden brown and the flesh succulent and moist with a hint of citrus and smoky herbality.
(Source: shanghaidaily.com)
18 Ways to Use Tea Other Than Brewing in Your Cup
Spiff Up the Place!
- Tea leaves can absorb smells. For a musty smell in carpets or rugs, just sprinkle some dry green tea leaves—and you can actually use already-used leaves, if they have dried while waiting for you to throw them out—and leave them for about 10 minutes. Vacuum up and enjoy your fresh carpet! Much better than one of those chemical rug fresheners, don’t you agree?
- Bring a shine to wood floors. Tannins found in black tea can actually help shine up your hardwood floors, and can even add a little color, particularly with repeated use, refreshing old floors. It’s simple: two tea bags to a quart of hot water, and let cool. After testing on a small, out-of-the-way area, use the resulting brew to clean your floors, as usual, with a minimal amount of liquid. Let air dry. A light buff with a dust mop will only increase the shine!
Kitchen Brew
- Natural meat tenderizer. Marinating meat in a strong brew of black tea will make it more tender.
- On the grill. Tea leaves can be used on the grill or in the smoker to infuse flavor to meats and cheeses.
Source: HULIQ
(Source: huliq.com)
Tea pot created by an SUU Ceramics Guild member. Photo: Courtesy of SUU Ceramics Guild
SUU Ceramics Guild Holds a Spring Sale
(Source: kcsg.com)
Gesture and Packaging (Student Project)
(Source: packagingoftheworld.com)
Amber Gray Captures Tea-Time Chic for Marie Claire China
(Source: fashiongonerogue.com)
Internationally acclaimed artist Takashi Murakami talks ceramics, drinking tea & opening a gallery in Berlin.
‘Tis the Season …
Making Ginger Tea
1. Wash, peel and thinly slice some ginger root. I like my ginger tea strong because I want to feel it working. In general, I make three mugs’ worth at a time, using 20 slices of ginger; use as little as half of that if you prefer less bite. To make a whole gallon of tea, I used about four inches of ginger root.
2. Bring water and ginger to a boil, then reduce heat and simmer for about half an hour. Strain and stir in honey to taste. Enjoy hot, or chill and drink cold.
If you’re making a jug or a pitcher of tea to keep around or to give as a gift, feel free to download and print my ginger tea labels! (Horizontal and vertical versions are included in the PDF.) Printing the labels out on inkjet sticker paper makes quick work of labeling bottles for optimal awesomeness.
Are you a coffee or tea person? Soon, you could have both in one hot beverage. Researchers form the Royal Botanic Gardens in London collaborated with researchers in France to find the perfect brew that is essentially tea made from coffee leaves.
The hybrid drink contains less caffeine and is a healthier choice than either traditional beverage. The coffee leaf tea is described to have an “earthy” taste and is less bitter than tea and not as strong as coffee.
The unique tea also claims to have high levels of compounds that can lower the risk of diabetes and heart disease. It also contains antioxidant and anti-inflammatory properties.
It’s not a new discovery as there has been evidence that the leaf of the coffee is brewed into tea in places such as Ethiopia, South Sudan, and Indonesia. Dr. Aaron Davies, a botanist from the Royal Botanic Gardens, wrote that:
In 1851 people were touting it as the next tea and there were all these reports about its qualities. It was said to give immediate relief from hunger and fatigue, and ‘clear the brain of its cobwebs’. It was also said to be refreshing – although some found it undrinkable.
