TeaGuide: Reviews and Ramblings

March 24, 2015

Cooking with tea: Hot and sour sesame noodles

This is one of my favourite tea recipes, and it’s especially nice as a warm-weather lunch or light dinner, or as part of dinner. The recipe was inspired by a dish served at a bistro in a small New Jersey town. I convinced the chef/owner to give me his list of ingredients, and from there I tweaked it around. One key component that I added was tea.

As I tried various teas to see which one worked best, I was surprised to find three very different teas that each complemented the dish in its own way.Hot and Sour Sesame Noodles My first test was with a slightly smoky Georgia tea, because I like a cup of smoky tea with spicy foods. Yummy! When I fixed the dish with rice noodles I tried genmaicha, a user-friendly green tea mixed with toasted rice kernels. Another hit! Then came the day when I really wanted this dish but didn’t feel like steeping up another pot of tea, so in my laziness I used leftover oolong tea. Bingo once again!

My favourite tea for this is oolong, but choose whichever you prefer. For best results use strong tea made with twice as much leaf as usual and steeped for the regular time. If you’re using oolong, make sure it’s not a floral variety (believe me, it’s yucky). A peachy/nutty generic “Formosa oolong” works best.

Now about the other ingredients … You can use almost any kind of noodles or pasta you like; I’ve used wheat, whole wheat, rice, buckwheat – even ramen noodles. Adjust the amount of garlic and cayenne to your own taste. Rice vinegar is available at most supermarkets. The only really exotic ingredient is gomasio, a mixture of salt and sesame seeds sold in natural food stores. If you can’t find it, substitute plain sesame seeds.

The recipe is easily doubled, tripled, or more to serve a crowd, and it’s tea-rrific for picnics or buffets.

Hot and sour sesame noodles
About 4 servings

3/4 pound (12 ounces) noodles, linguine, or pasta
1 teaspoon light oil (peanut, sunflower …)
1/4 cup tomato paste
1/4 cup rice vinegar
1/3 cup strong tea, cooled
2 Tablespoons maple syrup, agave, honey, or other syrupy sweetener
1 Tablespoon tamari or Kikkoman® soy sauce
1 teaspoon garlic powder
1/2 teaspoon crushed cayenne pepper flakes
1 teaspoon toasted sesame oil
Gomasio or sesame seeds
Suggested toppings: cubed tofu, shredded lettuce, shredded carrots, bean sprouts, sliced cucumber, sliced celery, slivered canned water chestnuts, sliced snow peas, slivered scallions, cooked and cooled broccoli florets

Prepare the noodles to al dente tenderness. Rinse with cold water, drain well, and place in a large bowl. Toss the cooked pasta with the light oil; set aside. Mix the tomato paste and vinegar together in a small bowl. Add the remaining ingredients, blending well. Divide pasta into four dishes, top as desired, then spoon on the dressing. Sprinkle each dish lightly with gomasio. Enjoy!

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January 16, 2015

Tea Review: Mei Li Shan, Bingley’s Teas

Filed under: food,green tea,oolong tea,tea,tea review,Tea sites — by teaguide @ 3:27 pm
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Bingley's Teas
Following a miserable allergy season and a bout with a URI, my ability to smell and taste has finally returned! And, so, happily I resume writing tea reviews, starting with this unusual tea courtesy of Bingley’s Tea Limited.

 

Noting my fondness for Taiwan pouchongs, the proprietor of Bingley’s asked if I’d care to sample a tea from her new Temptress Teas line of premium teas, a green tea developed from the Jin Xuan cultivar. I’ve been sipping a good amount of Jin Xuan pouchong from various sources and it has become quite a favourite, as I noted in a previous review, so I was anxious to try it. And I wasn’t disappointed.

 

For those of you who think you don’t like green tea, do try this one. It has none of the grassiness or bitterness that so many complain about in green teas. In fact it is quite smooth and gentle, with the sweet floral taste and aroma that make Jin Xuan pouchong such a pleasant, elegant cup. And if you steep it as a green tea with water at fish-eye temperature (about 180 degrees F) it’s difficult to over-steep, making it easier to fix: I forgot about one steeping and it went almost six (6) minutes before I decanted it. Most green teas turn into a bitter mess if steeped for more than two or three minutes.bingleys-dry-leaf

 

If you’re already a happy green tea drinker, Mei Li Shan is one you may want to add to your repertoire, for the qualities outlined here, plus a lovely nut-like finish.

 

Leaves are long, dark, and wiry. If you measure your tea by volume you’ll need to at least double the quantity you generally use as it is very “airy.” I infused the tea using the Simon’s crumbs method, first in a six-cup English style teapot, then in modified gongfu style (multiple successive infusions blended together into one pitcher), next in a lovely kyusu that my DH brought home for me several years ago from Japan, and finally in a two-cup Chatsford teapot. These last two methods I judged the most successful, perhaps because as the final experiments I got a better feel for the tea.

 

IMNSHO it needs somewhat more leaf than many green teas (beyond the accommodation for the tea’s “airiness”) and a slightly longer steep time. bingleys-wet-leafMostly I kept the water temperature at about fish-eye temperature (bringing the water to a boil, then cooling it for a few moments), and steeped it — except when I forgot about it — for about four minutes. The second steep in the two-cup Chatsford was at a slightly higher string-of-pearls water temperature, as suggested on the Bingley’s site. This intensified the taste qualities, tho’ required a shorter steep time; at just under four minutes it was on the brink of bitterness.

 

As with almost all green teas, the Mei Li Shan is good for multiple steeps: perhaps two if you’re steeping it English style, and about four or five if you’re going gongfu.

 

I was unable to find any information on this tea except that which is provided on the Bingley’s website. If you have any more information, I’d be grateful if you’d share it with me. Whether or not I can learn any more about it, I’m certainly going to continue to enjoy it.

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July 29, 2013

Yummy fresh summer soup … made with tea of course!

Fresh cornHere we are again at midsummer. There are so many beautiful fruits and vegetables in our gardens and in the farm markets — the bounty can almost be overwhelming!

If you have a vegetable and herb garden, pick each one just before you’re going to use it so it’s at its freshest and tastiest. Don’t have a garden, or grow only a few kinds of fresh produce? Then pay a visit to your local farmers’ market.

If you’re not sure what to buy first, may I suggest corn? The season for fresh corn runs from about mid-summer to the end of September depending on where you live. Take advantage of its availability while you can, and this soup is good start. No cooking is required, and once you prepare the vegetables you can just toss everything into the food processor.

There are tools designed specifically for removing kernels from an ear of corn, but we find that our method works just fine: break each ear in half, hold upright on a cutting board, and cut straight down with a very sharp knife as close to the cob as possible. Bell peppersI prefer yellow or bi-colour corn for this recipe; I thought white corn was too sweet and less flavourful, but make your own decision.

In this recipe the tea should impart just a subtle flavour so infuse it at regular strength. I used a Japanese sencha and it perfectly complemented the flavourful fresh vegetables

If you’re interested in herbal remedies, don’t throw away the corn silk. Cut off the dark brown ends and preserve the remaining silk by drying or freezing. Herbalists recommend cornsilk, which is very high in sulphur, in infusion form for bladder infections and simple cystitis. (Of course consult your health-care professional before treating any ailment.)

Some folks think eating raw corn is scandalous, tho’ I often prefer raw to cooked so long as the corn is fresh and the sugars haven’t turned to starch. The kernels fairly burst with flavour! After fixing and enjoying this soup, try tossing raw corn kernels into a salad of tomatoes and cucumbers for another delicious way to enjoy summer in a bowl :-).

Fresh corn and pepper soup
About 4 servings

3 cups corn kernels (about four ears), divided
1 cup green tea prepared at regular strength
1 cup cold water
1 Tablespoon tamari soy sauce
1 medium red, yellow, or orange bell pepper, cut into chunks
2 Tablespoons chopped parsley, preferably flat-leaf (Italian style)
2 Tablespoons chopped cilantro
salt and freshly ground black pepper to taste

Japanese senchaCombine two cups of corn with the water and tamari in a food processor or blender. Process for a minute or so until you get a somewhat chunky purée. Add the bell pepper, herbs, and remaining corn and process for another thirty seconds. Add salt and pepper to taste, then process for another ten seconds or so to blend in the seasonings. Serve immediately, or store in an airtight container in the ‘fridge for one to two hours and serve chilled.

Variations:

> Garnish with halved cherry or grape tomatoes, or with a sprinkling of additional parsley, cilantro, or a mixture.
> To make this soup into a light meal, top each bowlful with about 1/4 cup cooked and cooled edamame (green soybeans). You can find these in the freezer section of your supermarket or natural food store, and sometimes they’re available fresh in Japanese groceries. Cook in boiling water or broth for five minutes; if they’re in the pod remove the pods after cooking.
> Spice things up by adding a small jalapeño pepper with the bell pepper. This variation was a big hit!

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