April tea hero: Discover Tea and Terroir with LaKyrsiew

Stunning (image courtesy of Lakyrsiew Tea Co)

As you may know already we have been looking at how terroir determines a tea’s unique characteristics. This month’s loose leaf tea hero is one of our newest teas and producers but is already an all time favourite with us and our customers: Awakening.

Awakening is from the beautiful LaKyrsiew Indian boutique tea garden. It is an “addictively caramel-chocolatey sweet black loose leaf tea that oozes opulence.” Full of shiny tea tips, an opulent aroma and a smooth, lingering sweetness, this unique tea takes you on a journey of your senses in every way!

I chose Awakening for April’s tea hero because LaKyrsiew make stunning teas that take you on the most beautiful voyage to begin to understand terroir.

The story of the LaKyrsiew tea garden is fascinating! Two hundred years ago, the forest covered hills of Meghalaya, a province that lies between Darjeeling and Assam, were discovered to be perfect for growing beautiful tea. However, growing tea here was deemed too costly due to the remoteness and the high yields that neighboring Assam could reap, and so the land was left wild.

Two centuries later, the old tea garden plans were discovered, virgin scrubland and woodland was cultivated and LaKyrsiew “The Awakening” tea garden was born.

Organic from the start, working with the contours of the land to protect the ancient fertile topsoil from monsoon rains and watered by a spring high on the jungle slopes, the flavours produced by the tea garden are unrivaled.

Geert and Nayan, the owners of LaKyrsiew, are passionate about the beautiful loose leaf teas they produce. Their focus is quality not quantity; in 2009 only 650kg of tea were made. They carefully pluck the top two leaves and a bud then wither, roll and fire the tea themselves. They even have their own bespoke brass rolling table that improves the flavour of the tea!

Although comparable to teas made in neighboring Darjeeling, the slow growth, favourable weather and strict leaf picking, LaKyrsiew tea has its own unique character – opulent and smooth with a lingering sweetness.

Try both Awakening and their stunning white tea, Silver Tips and you’ll see what I mean!

Master the art of your favourite brew

Master the art of your favourite brew

A little update to my blog post on Monday (https://lahlootea.wordpress.com/2013/04/08/).

Here, the BBC investigate just how to master the art of brewing the perfect brew with me, Kate Gover (founder of Lahloo Tea) and The UK Tea Council.

Happy reading!

The perfect tea time treat with a pot of Awakening: Little nutty tea cakes

In the words of our founder, Kate, ❝bake these little nutty tea cakes off in yorkshire pudding/muffin trays and make a pot of tea for a simple yet perfect afternoon tea treat!❞

Ingredients

Makes one large round cake or lots of little ones

600ml perfectly brewed Lahloo Awakening or Tajiri

400g dried fruits

Zest of 1 large orange

1 large free-range egg

300g caster sugar

385g plain flour

4 tsp baking powder

1 tsp mixed spice

1. soak the dried fruits and orange zest in the tea and infuse overnight or for at least 6 hours
2. drain and save the liquid for later
3. preheat the oven to 180C
4. whisk egg and add to dried fruit with 2/3 of the caster sugar. Sieve the dry ingredients and add to the fruit, along with the juice of the orange. The mixture should be moist so add some of the reserved tea liquor if necessary.
5. pour into a greased and lined large round cake tin or 2 muffin trays and bake for 25mins. Cover with foil and bake for a further 45mins. If necessary, bake until your skewer comes out clean.
6. Allow to cool before topping.

Nutty topping

100g candied peel

100g flaked/chopped almonds

50g golden syrup

1. melt golden syrup and add fruit and candied fruit. Simmer for 5 mins. 
2. allow to cool and pile sticky mixture on top of cakes
3. put the kettle on, make a pot of tea and enjoy!

Put the kettle on for a nice cup of tea with Victoria Wood

Since I was a little girl, I have been a huge fan of comedy legend, Victoria Wood. She never fails to have me rolling around in stitches! I’m also a massive ambassador for reigniting Britain’s love affair with tea.

I was really pleased to see that the BBC are showing a two-part documentary featuring Victoria Wood and her travels to discover just how this little plant changed the world.

From the back streets of Kolkata to the mega city of Shanghai, Victoria reveals how the cosy cuppa united east and west, triggered wars and helped us win them. Along the way she peeks into a fascinating world of chai wallahs, opium smokers, Assam tea pickers and grumpy elephants. She asks: how did this strange exotic leaf become such an important part of British life?

It’s a really fab program so put the kettle on for a nice cup of tea with Victoria Wood http://www.bbc.co.uk/programmes/b01rx1xc

I have my own ideas why we love tea so much in the UK, but what do you think it is about tea we love so much, and how did we all end up hooked?

Five ideas to celebrate Easter

1. Make a simnel cake

Rich simnel cakes were originally made to celebrate the end of Lent and enjoyed for Mothering Sunday, although they have recently become part of Easter celebrations. This simple yet flavoursome Earl Grey simnel cake is perfect to share.

Earl Grey simnel cake

2. Cook with eggs

Eggs are a symbol of Easter and rebirth. Nutritious and very versatile, they add a pop of colour to minipizzas or this spring soup. We’ll definitely be trying these Chinese style Earl Grey marbled eggs too!

3. Easter eggs. 

Can you imagine Easter without Easter eggs? Here are some of our favourite DIY ideas.

Chalkboard Easter eggs by Oleander and Palm

Little Easter egg man by A bit of Pilli Pilli

Eggshell planters by Le Robin’s nest

4. Bake some hot cross buns

Associated with Good Friday since Christian times. This recipe with spices and the rich taste of Amber oolong is our favourite!

5. Sow your seeds

Calendulas, poppies and snapdragons or freesias, irises and anemones. It’s time to sow your favourite seeds and plant your favourite bulbs!

Freesias by Jeantosti

 

White chocolate and Mulberry mousse cake

You might have used mulberry fruit to make jams and cakes, but have you ever cooked with mulberry leaves? Our tea hero this month is the sweet and fruity Mulberry infusion, caffeine-free, restorative and revitalising. With 25 times more calcium than milk and 10 times more iron than spinach, it’s perfect for mums and mums-to-be. But it’s also a surprising ingredient in this amazing cake, created by Emily at Lahloo Pantry.

for the white chocolate and Mulberry mousse

• 2tsp Lahloo Mulberry
• 780ml double cream
• 2 egg yolks
• ½ vanilla pod, seeds only
• 420g white chocolate finely chopped
• 2 gelatine leaves*, optional

Infuse 4 tsp Mulberry leaves in 300ml the double cream for 4 hours.
Over a bain-Marie whisk 180ml of the remaining double cream, egg yolks and vanilla bean seeds and heat to 70C
Remove from heat, stir in the white chocolate and combine until completely smooth (*add bloomed gelatine here if using). Split into two bowls and allow to cool to 40C
Meanwhile in another bowl whip the Mulberry-infused cream with a couple of drops of natural green food colouring to a soft not peaked consistency.
And in a separate bowl whip the remaining 300ml double cream to a soft but not peaked consistency
Add both whipped creams to the already prepared white chocolate mixtures and fold delicately until combined.

for the almond sponge:

• 3 large free-range egg whites
• 1 tablespoon caster sugar
• 100g ground almonds
• 125g icing sugar
• 3 large free-range whole eggs
• 32g plain
• 1 1/2 tablespoon unsalted butter plus extra fro greasing

Preheat oven to 210C. Line two large baking trays with parchment paper and grease with butter.
Make a meringue by beating egg whites in a bowl to soft peaks. Add caster sugar and beat until stiff and glossy
In another bowl beat ground almonds, icing sugar and whole eggs until light and fluffy. Add flour and beat until just combined through
Fold meringue into almond mixture. Fold in butter. Pour batter into trays and spread it out thinly.
Bake until lightly browned and just springy to the touch, about 6-9 minutes.
Run a knife around the edges to loosen the cake from the tray. Peel sponge from parchment paper. Cover the sponge while it cools.

To assemble the layer cake
Once cooled place sponge in back in tray.
Carefully spread a 1 inch layer of white chocolate mousse onto the sponge, using a warmed palette knife to spread evenly
Chill before taking the mulberry mousse and layer in exactly the same way
Add another layer of sponge and repeat with two more layers of the white chocolate and mulberry mousses.
Chill before using a knife to carefully loosen layer cake from tray. Cut into rectangular servings and serve at room temperature.

Green Jasmine truffles

The highlight of this month’s Tea and Chocolate Workshop at Lahloo Pantry will be the preparation of these chocolate truffles, infused with the delicate flavour of Green Jasmine. A fabulous homemade gift or a luxurious treat to enjoy when you fancy something sweet, satisfying and uplifting. Here’s our recipe!

Green Jasmine truffles

Ingredients (for about 40 truffles)

• 250g dark chocolate
• 280ml heavy cream
• 50g butter
• 2-3 tbsp Lahloo Green Jasmine
• 3 tbsp cocoa powder (for the coating)

Heat the cream in a pan and bring to the boil. Remove from heat, add the tea and let it infuse for 15 minutes. Strain.

Melt the chocolate and the butter in a bain-Marie and strain the cream into the mixture. Whisk well until combined. Pour into a stainless still bowl and refrigerate for two hours.

Place 1 teaspoon of the truffle mixture into the palm of your hand, rolling it into a ball. Place each truffle on a lined baking tray and repeat the process. Chill the truffles until firm.

Once the truffles are firm, coat them with the cocoa powder (if you like them sweeter, add some brown sugar to the cocoa powder and mix well) and leave them to harden.

Our tip: Bring truffles to room temperature just before serving.

Happiness is Tea and Chocolate

If you’re one of the regular readers of this blog, chances are that you wholeheartedly agree with the title of this post. It’s a universal truth: tea and chocolate can make everything better. The possibilities are endless: tea-infused hot chocolate, tea and chocolate biscuits, tea and a slice or two of chocolate cake, tea and a chocolate brownie, a chocolate pudding, chocolate doughnuts…

If you’re a scientist, a nutritionist or a health food fanatic, a word will spring to mind: flavonoids! Both tea and chocolate contain this antioxidant organic compound, which is actually good for you. But this time we aren’t going to talk about health benefits. We want to let our senses do the talking. This post is intended as a guide to satisfying all your tea and chocolate cravings. So here are our favourite combinations:

For a true chocolate feast… . Amber and chocolate brownies

Squidgy, decadent brownies, with an intense chocolate flavour and crunchy chunks of walnuts or hazelnuts require a sumptuous, full-bodied tea like our Taiwanese Amber oolong, with a light smokiness and hints of chocolate and passionfruit. A combination that will satisfy even the greediest chocaholic.

Lahloo Amber and chocolate brownies

For a little treat…  Earl Grey and a chocolate madeleine

A petite chocolate madeleine is lighter, fluffier and smaller than a brownie, but sometimes that’s all you need to get your chocolate fix. The zesty flavour of Earl Grey will complement that of the chocolate as they both play in your mouth. If you take your Earl Grey with milk, try dunking your madeleine and enjoy an afternoon tea reminiscent of Marcel Proust, but still quintessentially English.

For a sophisticated healthy boost… Green Jasmine and single origin dark chocolate

Single origin, bittersweet dark chocolate is probably the most satisfying form of cocoa that exists – the food of the gods. Marvel at the way the divine flavours dance on your tongue when you pair the chocolate with a pot of fresh, crisp Green Jasmine tea. You won’t think of champagne and strawberries in the same way ever again.

Green Jasmine and a few pieces of single origin dark chocolate!

For a dainty dessert… Rosebud and chocolate mousse

There’s something intriguing in a chocolate mousse. The combination of the light, airy texture and the intense flavour of chocolate is intriguing and provokes avid reactions. A cup of the alluring, pure and delicate Rosebud will enhance this otherwordliness and provide the best romantic dessert we can think of.

Enjoy 20% off our chocolate partner tea heroes throughout February. Visit our online shop >> 

Win a tea and chocolate hamper

It’s the end of winter, so let’s step out of our caves and take a good stretch under the weak, timid sunshine while we get ready for the spring! And what better way to get our mojo back than a month dedicated to tea and chocolate. We have a tea and chocolate hamper to give away to one of you, Lahloo friends. The prize contains four tins of our chocolate partner tea heroes (Earl Grey, Amber, Green Jasmine and Rosebud), a packet of the decadent Jaz and Jul’s hot chocolate and three irresistible Amelia Rope chocolate bars.

Happiness is… tea and chocolate!

To enter the competition, you just have to answer the following question in the form below and submit it: what is your favourite  type of chocolate?

THIS COMPETITION IS NOW CLOSED.

Terms and conditions

1. This competition is open to residents of the UK, 18 years or over, with the exception of employees of Lahloo Tea and their families or partners.

2. All entries must be received by midnight on Friday the 1st of March 2013.

3. Only one entry per person. The winner will be drawn at random from all entries received by the closing date.

4. By entering this competition you agree to have your name released as the winner. The winner will be contacted through e-mail after the 4th of March.

5. If the prize winner fails to respond to correspondence from Lahloo Tea or to claim his/her prize within 72 hours of receipt of notification, Lahloo Tea shall be entitled to select an alternative prize winner. The prize winner who has not responded won’t be entitled to a prize.

6. Prize is non transferable and there are no cash alternatives.

7. Lahloo Tea reserves the right to record the entrants’s e-mail addresses for promotional purposes. We won’t share your details with any third parties!

Earl Grey chocolate cake

Our star recipe this month is this satisfying and indulgent Earl Grey chocolate cake, one of the regulars at the Lahloo Pantry counter – it never lasts long, as you can imagine! With a decadent chocolate glaze and fresh raspberries to decorate, this cake screams romance, so it’s perfect for your Valentine!

Ingredients: 

• 1 1/3 cups boiling water
• 2 1/2 teaspoons Lahloo Earl Grey
• 1 3/4 cup plain flour
• 2 cups caster sugar
• 3/4 unsweetened cocoa powder
• 2 teaspoons bicarbonate soda
• 1 teaspoon baking powder
• 2 eggs
• 1 cup buttermilk (or 1 cup milk and stir in 1 tbl sp lemon juice)
• 115g butter, melted and cooled slightly
• 1 teaspoon vanilla extract

 For the chocolate glaze:  

• 1/4 cup steeped Lahloo Earl Grey (reserved from the previous)
• 115g bittersweet chocolate, finely chopped
• 4 tablespoons salted butter
• raspberries to decorate

Preheat the oven to 180ºC/ gas mark 4. Spray a circular tray with vegetable cooking spray, rubbing it with a paper towel, then lightly flour it, tipping out any excess.

Pour the boiling water over the tea leaves in a small bowl. Steep, cover for 5 minutes, and strain.

In a large bowl, combine the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt. Whisk thoroughly. Add one cup of the steeped tea, reserving the remaining for the glaze. Add the buttermilk, melted butter and eggs.

Using an electric mixer on medium high, beat the mixture for 2 minutes. Scrape down the sides of the bowl and mix for another 2 minutes, until smooth. The batter will be thin. Pour into the prepared tray.

Bake for 30-45 minutes. Take out and leave to cool for for 15 minutes, then put the cake onto a cooling rack for a further 10 minutes.

To make the glaze:

In a bain-Marie, heat the chocolate and the butter until just melted. Heat the reserved cup of tea in the microwave for 30 seconds until hot, then stir into the chocolate. The mixture will thicken; stir until smooth and pourable. Spoon the glaze over the cake using the back of the spoon and spread lightly. Decorate with raspberries.

Let to set for an hour, then serve at room temperature. The cake may also be frozen.