A few weeks ago we asked you to help us choose the Tea Heroes of 2012! First of all, we want to thank you all for your responses. We’ve already contacted the winner of a Tea Discovery tea taster set, so congratulations! Now it’s time to share the results! Hopefully this will help you discover a new tea -or maybe confirm that you were right about your favourites!
OPULENT BLACK ………………….. Spice Chai (32.4%)
Beating Bristol Brew by just one vote, the invigorating and comforting Spice Chai gets to the top of your trusted black teas!
INTRIGUING OOLONG …………… Orchid (36.1%)
This oolong is so stunning that even thieves love it! Our whole consignment of Orchid was stolen and we’re currently trying to source an alternative! True story. Too much Orchid love.
GALVANISING GREEN …………. Matcha (28.6%)
The mighty Matcha gets your vote, followed closely by Green Jasmine. Once you try Matcha there’s no turning back!
ALLURING WHITE …………….. White Peony (30.6%)
This seemed to be a difficult choice! White Peony, Snow Jewel and White Whisper got nearly the same number of votes.
HERBAL THERAPY…………….. Peppermint (28.6%)
The trusted English favourite beats the exotic Mulberry by just one vote!
Do you agree with the results?
The warming blend of Chai spices suits well the autumn weather, and when it gets darker and colder outside we can’t help but feeling like baking all the time! Emily, the head chef at Lahloo Pantry, has shared this Spice Chai and pear loaf recipe with us. With a moist texture that oozes autumnal flavours, it’s easy to understand why it’s being a huge sucess at the Pantry!
- 265g butter
- 265 caster sugar
- 3 eggs
- pinch of salt
- 1 tbsp mixed spice
- 265g plain flour
- 1.5 tsp baking powder
- 115ml full fat milk
For the topping:
Peel and slice the pear and combine with Spice Chai, sugar, and water. cooking down in a saucepan. Save the sugar syrup to moisten the cake and line the bottom of the loaf tin with the fruit.
For the loaf:
Beat butter and sugar until fluffy. Add in the eggs individually. Combine all dry ingredients and add, then slowly pour in the milk. Pour into the loaf tin on top of the fruit and bake for 20 minutes at 170c. Cover and bake for an additional 20-30 minutes. Once cooled, remove from the tin. Trim top and flip over so fruit is on top. Poke with a knife and drizzle with sugar syrup.
Our tip: try using apple instead of pear. Have it with a cup of Spice Chai!
This is me as a little girl. I’ve always loved nice things to eat and drink – especially jam on toast! In those days, tea wasn’t my thing like it is now! But people were. I have always been a real extrovert – I love people! So, one of the things I love most about running my own business, Lahloo Tea, is meeting really interesting people.
With all the things we get involved in with Lahloo Tea throughout the year, we meet some wonderful people and make really great friends. It also means I get to do what I love most – talk about (and I can talk for England) truly fabulous tea! We even meet interesting folk on the 5th floor of our hub – this window cleaner recently dropped in for a cuppa. Real tea for real people!
At food festivals like Abergavenny, Dartmouth and The Real Food Festival the highlight for me is meeting gourmet-loving foodies, fellow food and drink producers, chefs and restaurateurs and retail buyers. And with a simple cup of tea, I can open their eyes up to this gourmet epiphany that is just waiting to be unearthed.
Not only is it great fun meeting people, it’s also fun to taste wonderful things (and take home swapsies)! My fav’s have been Orchard Pig, Pieminister, Rude Health, Yeo Valley and Hobbs House and Trethowan’s Dairy Gorwydd Caerphilly!
I’ve also enjoyed (and look forward to working with) other passionate producers to create something really unique. Working with the Willy Wonka-like Damian Allsop to create our sensational tea chocolates was so much fun – not to mention tasty! And we love our bite-sized shortbread treats from Hart’s Bakery.
But one of the most interesting parts is meeting those people who take the plunge and choose to help me challenge people’s views on serving loose leaf tea. They’ve chosen to upgrade their tea offering by serving and/or retailing Lahloo Tea. Not only do I get to meet brilliantly talented chefs, like The Walnut Tree’s Shaun Hill (he is a great character and a real advocate of Lahloo Tea), The Seahorse and Rockfish Grill chef-owner Mitch Tonks and Gordon Ramsey’s Best Restaurant winners 2011 Jonray and Pete Sanchez, I also meet inspirational, fun entrepreneurs like James Layfield and Steve Pette at Central Working.
Thank you so much to all of you who have helped me spread the word that Lahloo Tea really is real tea for real people ♥! Long may we continue!
We would just like to congratulate one of our new(-ish) customers on being awarded, one of the best places in the UK to enjoy afternoon tea. The Angel Hotel in Wales, a charming Georgian hotel, has achieved the highest accolade of the tea world by winning The Tea Guild’s Top City and Country Hotel Tea Award 2011.
This Tea Guild event, now in its 26th year, is considered the ‘Oscar’ of the tea world, with the best tea rooms in the UK competing for the hugely coveted honour. The Angel Hotel was voted into the top spot after it gained a near perfect score from The Tea Guild’s inspectors. The judges praised it for its smart and elegant surroundings, attentive and efficient service and tasty sandwiches, cakes and scones. The judges were also very impressed by the choice of teas on offer and the quality of tea served. The judges concluded that “it was a smooth operation from start to finish. Everyone was made to feel special.”
Well done on such a wonderful achievement William and the team, from all of us here at Lahloo Tea.
PS we’ve also just discovered that we are going to be going to Abergavenny Food Festival again this year. So why not book into The Angel Hotel and come and visit us at the most important food festival in any foodies’ diary. Oh, and don’t forget to stop for a spot of afternoon tea too!
The Angel Hotel, 15 Cross Street, Abergavenny, NP7 5EN, Tel: +44 1873 857121
Go for a walk and take a flask of our favourite winter warmer!
BUY ASSAM CHAI SHOP NOW >
This is an adaptation of a recipe I found in Marie Claire ‘Fresh’ by Michele Cranston. It’s the perfect seasonal cake for those in-between meal times – elevenses and afternoon tea! Easy, quick to make, tasty and perfect with warming black and oolong teas. Put the kettle on!
- 2 tablespoons unsalted butter
- 50g ground cashews
- 3 free range eggs
- 125ml organic milk
- 400g caster sugar
- 1 tablespoon fresh ginger, sliced
- 250g plain flour
- 2 teaspoons ground chai tea leaves
- 2 teaspoons baking powder
- 3 pears, cored and sliced
- 3 apples, cored and sliced
- icing sugar
Preheat the oven to 180c (350f / gas 4). Using 1 tablespoon butter, grease a 20cm round springform cake tin and sprinkle with half the cashew nuts to coat the tin.
Put eggs, milk,sugar,ginger, flour, chai tea and baking powder into a large mixing bowl and blend to make a thick batter.
Fold the pears and apples into the batter carefully and spoon into the cake tin. Sprinkle with remaining cashew nuts and dot with remaining butter.
Bake for 1 1/2 hours, remove and cool. Put the kettle on, put tea leaves into the pot, brew the tea then pour into your favourite cup or mug. Sprinkle cake with icing sugar, slice a wedge and serve with a dollop of natural yoghurt. Now sit, relax and enjoy!
Last Sunday morning, armed with a bag, we headed into Ashton Court for a spot of pre breakfast foraging for blackberries. I just fancied pancakes and when I know what I fancy I have to have it! It was worth the effort though! The perfect start to a lazy sunny Sunday. We took our time over brunch with pot after pot of tea and the Sunday newspapers. Bliss!
Blackberry, ricotta and spelt pancakes
Serves: 4 Preperation: 10 mins Cooking: 10 mins
2 free range eggs, separated
80g wholegrain spelt flour
1 tsp Baking powder
1 tbsp honey, plus extra to drizzle
2 tsp rapeseed oil
Blackberries and greek yoghurt to serve
- Mix the ricotta, milk and egg yolks in a large bowl. Stir in flour and baking powder until it makes a batter.
- In another bowl, whisk the egg whites until you get soft peaks and fold them into the batter. Stir in the honey.
- Heat the oil in a large frying pan and drop in 1tbsp dollops of batter. Fry the pancakes for about 1–2 minutes on each side until they are lightly browned.
- Add a dollop of greek yoghurt, drizzle honey and sprinkle with blackberries. Yum!
Or if you fancy something quick and easy to have with your porridge, try a smoothie!
Blackberry, apple and oat smoothie
Serves: 2 preparation: 2 mins
1/2 cup natural yoghurt
1 cup freshly pressed apple juice
1/4 cup oats
1 tsp honey
- Place ingredients in a blender and blend until smooth. Divide between 2 glasses. Sip and enjoy!
Wish I was round your place next Sunday for brunch!