Posts Tagged ‘Assam’

Time for Tea Post for May – Holly Shackleton, Deputy Editor for Speciality Food Magazine

Tuesday, May 12th, 2015

This month we feature Holly Shackleton, deputy editor for Speciality Food Magazine.

Holly Shackleton, deputy editor of Speciality Food Magazine

Holly Shackleton, deputy editor of Speciality Food Magazine

1. What is your favourite tea to set you up for the day first thing in the morning?
I’m afraid I need a bit of a push to get out of bed, and a good, punchy Assam does the job in style. However, lazy mornings call for a touch of luxury which is when a cup of Chai comes into play – it always feels like a treat.

2. What is your favourite tea to relax you in the afternoon?
I’m quite sensitive to caffeine so afternoons are a decaf-only zone. Rooibos is my saviour, and I’ve found that a vanilla or caramel variant can perk up even the most trying of days.

3. What do you like best about Steenbergs teas?
Steenbergs are rightly proud of their ethical credentials, and knowing that by choosing Steenbergs for my cuppas I’m supporting truly worthy causes makes my enjoyment even greater. Plus, the tins look great on my shelf!

4. Which Steenbergs tea would you most like to try and why?
East Frisian ticks all the boxes for me – simultaneously malty and floral with a distinctive sophistication, it sounds like a very classy cup.

East Frisian loose leaf tea – ticks all the boxes for me – simultaneously malty and floral with a distinctive sophistication

5. Who would you most like to have a cup of tea with and why?
I’ll make three suggestions, just in case you’re feeling generous. Stephen Fry, Nigella Lawson and Oscar Wilde – all intelligent, entertaining and appreciative of the finer things in life.
Your contact details
Website: www.specialityfoodmagazine.com
Twitter: @SpecialityFood
LinkedIn: https://www.linkedin.com/profile/view?id=346630364

Time for tea with Ximena Del Castro, from the Fairtrade Living blog

Monday, April 20th, 2015

Time for Tea – our regular chat with someone who cares about tea

Ximena del Castillo, from Fairtradeliving

Ximena del Castillo, from Fairtradeliving

1. What is your favourite tea to set you up for the day first thing in the morning?

I have 2 young children and way too much packed into most days so I need my first tea to pack a punch… so I usually go for a strong Fairtrade Breakfast or Assam. I don’t worry too much about how long I leave my bag to brew, but I do pay a lot of attention to the colour once I’ve added a splash of milk and friends will always tease me because I need it to be a deep caramel… not cream!

2. What is your favourite tea to relax you in the afternoon?
Either a Fairtrade Spiced Chai or an Earl Grey. I always save up my Earl Greys for special occasions, a bit like champagne.

3. What do you like best about Steenbergs teas?
Well of course the wide range of Ethical, Organic and Fairtrade teas, but I also love the uniqueness their gorgeous packaging, which makes them excellent presents.

4. Which Steenbergs tea would you most like to try and why?
I love the sound of the Green Tea with Peppermint!

Steenbergs organic green tea with peppermint loose leaf tea

5. Who would you most like to have a cup of tea with and why?
My favourite author at the moment is Brene Brown (Daring Greatly) who writes beautifully about vulnerability, love, happiness and parenting – I think I would love to have a big pot of tea with her and pick her brains about so many of her fascinating ideas.

Your contact details
Website: http://fairtradeliving.com/
Facebook: https://www.facebook.com/fairtradeliving
Twitter: https://twitter.com/fairtradeliving
LinkedIn: https://www.linkedin.com/profile/view?id=127415733
Instagram: https://instagram.com/fairtradeliving/
Pinterest: https://uk.pinterest.com/fairtradeliving/
Google+:https://plus.google.com/+XimenaDelCastillofairtradeliving/posts

Blending Breakfast Teas (2)

Monday, October 10th, 2011

These developments in tea blending style are best described through the developments in the composition of the standard household tea blend over the years.  These show how the blends became more complicated, even as they became less complex in flavour, and how the ingredients shifted from China towards Indian teas, so from artisanal Camellia sinensis towards Camellia assamica and industrial tea.  If anyone has any great family tea recipes – the older the better – I would love to hear them, so do not hesitate to leave a comment, or email me direct.

General blend – 1730 East India Company

All China teas

Mix together pekoe and congou China bohea teas

General medium quality blend – 1883 from “Tea blending” by Whittingam & Co

Mix of China and Indian teas

37.5%  Oonfa (China)
12.5%  Indian souchong or broken black (India)
25.0%  Tseu moo or souchong-flavoured Kaisow (China)
6.25%  Foochoo scented orange pekoe (China)
6.25%  Darjeeling pekoe souchong (India)

General English blend – 1892 from “Tea , its history and mystery” by J. M. Walsh

Mix of China and Indian teas

6lb  Ningchow (China)
6lb  Oonfa (China)
5lb  Darjeeling or Cachar congous (India)
5lb  Oolong (China)
1lb  Caper (China)
1lb  Pekoe (China or India, but most likely from Assam)
24lb

General medium quality blend – 1894 from “Tea and tea blending” by Lewis & Co

Mix of  Indian teas

Principal ingredients:-
Brisk pungent Assam
Rich Dooars

General blend – 1929 from “Tea and Tea Dealing” by F. W. F. Staveacre

All Indian teas (I have counted Ceylon and Java as Indian in that they are not Chinese style teas)

1lb  Darjeeling BOP
2lb Ceylon BOP
1lb  Ceylon Fannings
2lb Assam BOP
4lb  Assam BP
4lb  Dooars BPS
2lb  Java BP
4lb  Cachar BP Fannings
20lb

But perhaps the most intriguing is an unknown blend that is kept secret in the National Archives – the Royal Family’s “Empire Tea Blend“…