Nothing says morning better than a hot cup of chai. However, did you know that you could have your chai from morning to night with these tea-tastic recipes? Yes, you read that right. When looked at with an open mind and palate, tea leaves can instantly up your cooking game. Who says tea leaves can only be brewed? So put on your chef’s hat and get cooking! Continue Reading
We have all heard and read enough about Matcha, but let us introduce to you, the Indian Matcha.
What is Indian Matcha you say?
While Matcha originates from Japan, the first of its kind attempt has been made to manufacture it in Assam, India. Matcha specific clones are grown with great care, and then manufactured in a fully automated plant under the supervision of Japanese brewmasters. A bold step taken by the Chota Tingri estate in Upper Assam, it sure looks like the gamble has paid off. For we now have our own Indian Matcha. Continue Reading
You know my two favourite things? Tea (of course) and PRAWNS. I absolutely love prawns, cooked in any form and in any cuisine. So when I stumbled across this delicious recipe of grilled shrimps with a tea vinaigrette, I had to add it to my recipe book and of course share it with my readers on theteashelf. Find the tea vinaigrette recipe.
The sweet tea vinaigrette can be made using any good quality loose leaf tea. Teas from different regions will add different flavours to this simple vinaigrette. This tea vinaigrette is perfect with any salad – from green leafy vegetable salads to grilled shrimps or grilled chicken. Continue Reading
A quintessential Indian cup of ‘tea’ is a spicy milk tea brew called the masala chai.
According to folklore, masala chai’s history began thousands of years ago in an ancient royal court, some 9000 years ago. Some say the court was located in what is now India and was created as a cleansing, vivifying Ayurvedic beverage. Continue Reading
The flavours and aromas of tea adds to the gastronomical experience of food. Chefs and home cooks all over the world are experimenting with marrying these two elements. Tea flavours are subtle and compliments many ingredients that we use in our daily cooking.
Its been raining in Kolkata since yesterday, and while I was stuck at a friends place, unable to leave because of the rain all I craved for was a cup of chai and some cookies to go with it. But you know what is better than that? A combination of the two. Chai spiced cookies, here is a recipe that I will be trying over the weekend. Continue Reading
On a hot summers day or evening, nothing feels better than a chilled glass of green tea. Give this Citrusy Green Iced Tea a hot and feel refreshed. We suggest using the Abali Green Organic Tea. Why you ask? Its an organic loose leaf tea from Assam and is available for half the price. Continue Reading
When using tea for cooking or baking, its important to know how to brew the tea. The simplest way to brew tea for cooking is to pour good quality, fresh water on the tea leaves and let it brew at room temperature for about 20-30 minutes. This will guarantee that the tea is not astringent or bitter. It’s best to use fresh tea leaves instead of reusing brewed tea, as the brewed tea will be too strong or bitter when cooked with. Continue Reading