Many people couldn't imagine life without a cup of tea - it's the most popular beverage in the world after water.
There are so many types of tea, and so many rituals and myths surrounding it. Did you know that the debate over whether you pour milk before or after the tea is nonsense? It was poured first in days of old only so bone china cups wouldn't crack.
This is just one of the asides I got from Marisa Casati of Contessa Tea Shop in Rivonia, which has a variety of teas on display in beautiful glass jars. She specialises in a range of Sri-Lankan teas called Hyson as well as local teas, and presents tea tastings.
She explained that all teas have the same origin, the plant Camellia sinensis. What differentiates them is the way the tea leaves have been processed - dried or fermented.
The four main types are:
- Black tea, the most popular of the teas, which has been fully fermented, fired and dried, and so has the darkest colour, richest aroma and the most caffeine.
- Oolong tea, which has been partially fermented, is like green tea but a little stronger and preferred by discerning tea drinkers.
- White tea has dried naturally with no fermentation. Often drunk by tea snobs, it is the most natural, palest and blandest of the teas. It contains the least caffeine.
- Tisanes, which are herbal or floral infusions, contain neither tea nor caffeine although they are drunk in the same way.
Marisa then explained how to make the perfect cup of tea:
- Use the freshest water possible. Filtered water is best.
- Do not over boil the water. Shut the kettle off just before it boils too vigorously. Over boiling removes oxygen from the water. It can also "cook" the leaves of green or Oolong tea.
- Eschew metal utensils in favour of nylon mesh baskets, paper filters and glass strainers, or put tea leaves straight into the pot.
- Heat the pot with some hot water, stand for a minute and pour it out.
- How much tea? The rule is one bag per person and one extra for the pot. For loose tea, use 2g per 200ml cup or one heaped teaspoon per person.
Tea made from loose tea has more flavour, as tea in bags has been more finely ground.
- Fill up the pot with hot water and leave to infuse for 1-3 minutes depending on the tea and the strength you like it. Oolong and green tea take the longest to infuse.
- Pour tea into a cup then add milk, sugar or lemon to your taste. Although the purist would advise using china cups, Marisa says just avoid using the worst containers - polystyrene or steel - which detract from the flavour of the tea.
- Never re-heat tea especially not in the microwave.
Marisa Casati of Contessa Tea Shop in Rivonia knows all about the beverage, and will share her knowledge with Angela Day readers at a 'Tea for Two' demo at our kitchen.
- Contessa Tea Shop is in the Rivonia Corner Shopping Centre, 11th Avenue, Corner Rivonia Boulevard, Rivonia. Call 011 234 6641
BOBO-TEA
Serves 4
2 slices of white bread
125ml rooibos tea
30g butter
2 onions, chopped
2 cloves of garlic, crushed
10ml garam masala
3ml turmeric
5ml ground cumin
5ml ground coriander
5ml ground ginger
5ml dried mixed herbs
500g lamb mince
15ml malt vinegar
5ml salt
2ml black pepper
50g dried apricots, chopped and soaked in 80ml rooibos tea
60ml chutney
50ml flaked almonds
30ml chopped parsley
Topping:
250ml milk
3 rooibos tea bags
3 eggs
salt and pepper
1 lemon, thinly sliced
4-6 bay leaves
Soak the bread in the tea, then mash with a fork.
Heat butter and fry onions and garlic until soft. Add the garam masala, turmeric, cumin, coriander, ginger and herbs and cook for a minute.
Add the mince and fry, breaking up the lumps with a fork. Remove from heat and stir in the bread, vinegar, seasoning, soaked apricots, chutney, almonds and parsley. Mix well and spoon into an ovenproof casserole.
TOPPING: Heat milk and the tea bags and leave to infuse for 30 minutes. Remove the tea bags, add the eggs and season. Beat well. Pour this on top of the mince mixture.
Place lemon slices on top and spike with a few bay leaves. Bake at 180°C for 30-40 minutes until the custard is set.
LEMON AND DATE TEA LOAF
3 lemon-flavoured tea bags
330ml boiling water
250g dates, chopped
5ml bicarbonate of soda
125g butter, softened
'ml brown sugar
2 eggs
grated rind of 1 lemon
500ml flour
5ml baking powder
Glace icing
375ml sifted icing sugar
15ml lemon juice
15-20ml of cold lemon-flavoured tea to mix
Add the tea bags to the boiling water and then add dates. Cover and leave to stand overnight.
The next day remove tea bags and stir in the bicarbonate of soda.
Cream the butter and sugar well and add eggs one at a time, mixing well after each addition.
Add lemon rind.
Sift flour and baking powder and add alternately to the creamed mixture with the date mixture. Mix well.
Spoon mixture into a greased and lined 22x11cm loaf pan. Bake at 160?C for 40-50 minutes until a skewer inserted comes out clean.
Remove from oven. Turn on to a cooling rack and cool completely. Ice with glace icing.
ICING: Place icing sugar into a bowl and add lemon juice and enough cold tea to make a thick spreadable icing.
TEA SMOKED CHICKEN SALAD
Serves 4-6
15ml Sichuan pepper
3ml Chinese five spice powder
5ml salt flakes
4 chicken breast fillets
40g loose tea leaves of your choice (I used loose Darjeeling tea)
30ml rice
30ml brown sugar
Dressing
60ml soy sauce
15ml honey
15ml rice vinegar
5ml sesame oil
1 red chilli, seeded and chopped
1 clove of garlic, crushed
Salad
1 bunch of spring onions, chopped
200g green beans, cut into 3cm pieces
2 avocados, sliced
1 pillow packet of baby lettuce leaves
Crush pepper in a pestle and mortar until fine, add the five spice and salt and mix well. Rub this on the chicken fillets and set aside. Line an electric wok with a double layer of tin foil.
Combine tea, rice and brown sugar and mix well and put this in the base of the wok. Place a wire rack on top. Replace the lid and heat the wok until smoke begins to form. Put the chicken breasts on to the wire rack. Cover tightly and smoke over a medium heat until the chicken is cooked - this could take 20-30 minutes.
Cut through a piece of chicken to make sure it is cooked through and not pink inside. Remove and cool. Slice the chicken.
Combine all the ingredients for the dressing and mix well.
Combine all the ingredients for the salad except the lettuce, add the chicken and drizzle over the dressing. Toss to combine. Line a serving platter with lettuce and pile the salad on top.
STICKY EARL GREY TEA CAKE
125g butter
125ml brown sugar
60ml golden syrup
2 extra large eggs
5ml finely grated lemon rind
375ml flour, sifted
10ml baking powder
125ml ground almonds
125ml buttermilk
cream for serving
Syrup:
4 Earl Grey tea bags
250ml hot water
'ml castor sugar
15ml lemon juice
Cream butter, sugar and syrup in a bowl until light and creamy.
Beat in eggs and lemon rind.
Fold in flour, baking powder and almonds alternately with the buttermilk. Mix until just combined.
Spoon the mixture into a greased and base lined 20cm spring form cake pan. Bake at 180?C for 45-50 minutes or until a skewer inserted comes out clean. Prepare the syrup.
Remove cake from oven and pour over warm syrup.
Cool the cake in the pan before removing.
This is delicious served with whipped cream.
SYRUP: Infuse the tea bags in the hot water for five minutes. Remove tea bags and discard. Combine the tea, sugar and lemon juice in a saucepan and bring to boil. Reduce heat and simmer for five to six minutes until syrup thickens slightly
- If you use loose tea, infuse 20ml Earl Grey tea leaves in 250ml water for 3-4 minutes. Strain and use.