Taste test: Three teas by The Loose Leaf Tea House

loose-leaf-tea

I’ve been lucky enough to try some of the range of certified organic tea from The Loose Leaf Tea House. About 70% of their tea is currently Organic, and Monique is constantly trying to source more organic teas to add to their range. Their best sellers are the Organic Earl Grey, Organic China Sencha, Japanese blossom and the Organic peppermint. I tried the following three teas:

organic-english-breakfast

Organic English Breakfast
The Organic English Breakfast is my favourite of the three teas and I’d happily recommend it to my friends. It has a beautiful smooth flavour, which reminds me of soft caramels. It is a traditional strong breakfast tea, made with certified organic and bio dynamic Assam and Ceylon teas. It produces a full-bodied aromatic blend. I could easily drink this tea every day.

It is best brewed for 3 to 5 minutes at a water temperature of 100°Celsius.

organic-china-sencha

Organic China Sencha

The Organic China Sencha is a delightful green tea. This certified organic tea is made from large leaf green tea, which produces a distinctive crisp and mild flavours. The tea has a high level of vitamin C because it is made from the first picking of the leaves in spring and steamed dried. This tea looks different to other green teas I have tried, as you can see the large vibrant green leaves. The tea has a yellow light green colour and gives a good rounded taste. It reminds Matt of the green tea served in Chinese restaurants.

It is best brewed for 2 to 3 minutes at a water temperature of 80°Celsius, so allow the kettle to rest awhile before pouring. It took about 5 minutes for the water to cool to the recommended temperature, but this will depend on your kettle.

immune-boost

Organic Immune Boost
The Organic Immune Boost is a certified organic herbal tea which aims to build up the immune system and help keep away colds and flus. The tea consists of a blend of powerhouse herbs such as echinacea, Siberian Ginseng, spearmint, ginger and lemongrass. The packet is full of chunky herbs but the tea provides a well balanced taste. I prefer my herbal teas to be organic – you can really taste the difference, particularly with peppermint tea. I would recommend drinking this herbal tea through winter or as a warming drink to have before bed.

It is best brewed for 5 to 8 minutes at a water temperature of 100°Celsius.

teaspoons

The teas are available for purchase online and at various locations around Australia.

Thank you The Loose Leaf Tea House for allowing us to try Organic English Breakfast, Orangic China Senha and Organic Immune Boost. 

British Foodies on Twitter

green_birdee

Here’s a round of up of some of the more well-known British foodies on twitter:

There is also a list of some of the British food magazines, newspapers and television shows who are on twitter.

You can also follow me at @ecrameri and keep up to date with my new blog posts.

British food magazines, newspapers and tv shows on twitter

duck-2

A list of some of the British food magazines, newspapers and television shows who are on twitter:

Yet to get twitter accounts:

There is also a list of some of the British Foodies on twitter.

You can also follow me at @ecrameri and keep up to date with my new blog posts.

Rhubarb and Custard Trifle

rhubarb-trifle

Rhubarb, rhubarb, rhubarb.

It’s what a crowd of extras will say when they are trying to create a general hubbub on stage. Why rhubarb you might ask? I’ve no idea, but at least it’s easy to remember, and, as it is in season, a perfect complement to this easy vanilla infused custard trifle. 

Rhubarb and Custard Trifle

Adapted from “The River Cottage Year” by Hugh Fearnley-Whittingstall.

400g rhubarb
100ml orange juice
4 tablespoons of sugar + 100g sugar
400ml whole milk
vanilla pod
4 large egg yolks
plain sponge cake

  1. Wash, trim and cut into 3cm lengths about 400g rhubarb. Put in a pan with the orange juice and 4 tablespoons of sugar. Bring to a simmer and cook gently for about 5 minutes or until the stalks are tender but still hold their shape. Taste the rhubarb – it should be tart, as the sponge and trifle will sweeten the trifle. But if it is unpalatably sour, add a little more sugar. Strain off about 200ml of the juice. Transfer the remaining rhubarb to a non-metallic dish. Chill both the juice and rhubarb in the fridge.
  2. Make custard. Put the whole milk in a pan with a split vanilla pod and scald until almost boiling. Beat the egg yolks with 100g sugar and whisk in the hot cream. Return the custard to the pan over a very low heat and stir constantly until it thickens, making a glossy coat on the back of the spoon. Remove the vanilla pod, and scrap off the tiny black specks into the mixture. Remove from heat and strain through a sieve into a bowl and chill. When cold it should be spoonably thick rather than pourable.
  3. Take (or make) a simple plain sponge cake. Break it into chunks and press lightly into 4 large wine glasses or dessert dishes. Pour in enough of the chilled rhubarb juice to soak the sponge thoroughly. Then top with a layer of the stewed rhubarb. Now pile in a generous layer of the chilled, thickened custard. Enjoy.

Serves 4.

VARIATION – You could, of course, cheat and buy store-bought custard, but just this once try making it from scratch and you may never turn back. Use only fresh free-range eggs.