Cooking with Teatulia Teas
Tea-Smoked Pork Tenderloin (submitted by Justin Brunson from Masterpiece Deli)
Brine
1 gallon water
1 cup brown sugar
1 cup kosher salt
1 Tbs mustard seed
1 Tbs black peppercorns
1 Tbs coriander seed
4 bays leaves
1 cup black tea
Mix all ingredients into a pot bring to boil strain and cool. Add 6 pork tenderloins and brine for 8 hrs remove pork from brine and let air dry for 12 hours on a rack inside the refrigerator. This will allow for the smoke to stick to the pork.
Tea Smoking
1 cup black tea
.5 cup white sugar
.5 cup kosher salt
Mix ingredients in bowl, Then make a packet with two layers of tin foil. Put smoking mixture into the tin foil packet and poke holes in top of packet. Use the packet on your charcoal grill or put it directly on top of your heating element of you smoker. Do not try this in an inside oven!
Tea-Smoked Chicken (submitted by Amanda Denike Mack from Facebook Profile)
It's important to have a good kitchen exhaust fan for this recipe as it does "smoke". We use chicken wings, but 3-4 lbs. of thighs ...work as well.
16 chicken wings
3 cloves of garlic, chopped
1 tbs. grated fresh peeled ginger root
1 tbs. honey
3/4 c. low-sodium soy sauce
1/2 c. cream sherry
3/4 c. brown sugar
1 c. loose-leaf tea
Sesame seeds as garnish
Cut wing tip off drumstick end of wing and slice through the wings. Wash and pat dry. In a blender place chopped garlic, grated ginger root, honey, soy sauce and sherry and process only 20 seconds. Pour marinade into a 9"x13" baking pan and coat the chicken wings. Cover pan and refrigerate at least two hours, rotating wings at least one time. Line a heavy cast iron or steel roasting pan with heavy-duty aluminum and sprinkle the sugar and tea on the foil. Place a cake or wire rack in the skillet, and arrange the chicken wings on top. Cover with lid or more aluminum and turn the burner onto high, cooking chicken for 30 minutes. Resist the urge to lift off the pan, and keep chicken covered for 20 more minutes. To make their appearance browned or crisper, coat with a little sesame oil and put in a preheated 450-degree oven for about five minutes. Serve with sprinkled sesame seeds atop. Great with peanut or mustard sauce.
Green Tea Mint Julep (submitted by Justin Russell from Corridor44)
2 oz Teatulia green tea
1.5 oz Stranahans Colorado whiskey
Half a lemon squeezed
1.5 oz simple syrup
Mint
To make the drink, start with a sugar rim cocktail glass. Muddle the mint, lemon juice, and sugar in the glass. Then add crushed ice, and pour the tea and the whiskey over the ice. Garnish with mint and lemon. Drink!
Teatulia Green Tea Poached Salmon
4 bags Teatulia Green Tea
2 half-pound salmon steaks
2 cups boiling water
5 cloves minced garlic
1 tsp. ground ginger
1 tsp. sesame oil
1 tbsp. olive oil
1 tsp. salt/pepper
1/2 lemon
Steep tea in water for 2-4 minutes, remove bags and add garlic, ginger and sesame oil to tea. In skillet, heat oil and once hot add salmon. If salmon still has skin, place skin side up and sear other side. Sear for 2-3 minutes. Turn salmon over and add tea mixture. Bring to a boil, reduce heat, cover and poach for 6-9 minutes. Salmon should flake easily. Once plated, squeeze lemon and sprinkle with salt/pepper. Enjoy!
Teatulia Chai Recipe
4 bags Teatulia Tulsi (approx. 4 heaping tbsp.)
4 cups water
3-4 green cardamom pods (1 tbsp. ground cardamom)
1/4 inch thinly sliced ginger
1 bay leaf
1 cinnamon stick
20 cloves
1/2 tbsp. fennel
1/2 tbsp. whole peppercorn
Bring all ingredients except the tea to a boil. Take off burner and let steep for 15 minutes. Add tea and steep for another 5-7 minutes. Strain and add sweeter and milk of choice. Enjoy!
Earl of Bengal Cookies
9 tea bags of Teatulia Earl of Bengal Tea
2 cups All-purpose flour
1/2 cup Granulated sugar
1/2 cup Confectioners' sugar
1/2 tsp. Salt
1 tsp. Vanilla
1 tsp. Water
1 cup Unsalted butter, softened and cut into pieces
Grind the tea from the tea bags into a fine powder (using a mortar and pestle works best). Pulse together all dry ingredients in a food processor and then add the vanilla, water and butter.
Pulse together until the dough is formed. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12 inch log, about 2 inches in diameter. Chill both wrapped logs for 30 minutes. Preheat oven to 375 degrees. Unwrap dough logs (one at a time to keep cold and hard) and slice into disks about 1/3 inch thick.
Place cookies on parchment or foil lined baking sheet about an inch apart.
Bake until edges are brown (10-12 minutes).
Let cool for a moment and then transfer to wire racks. Enjoy!
Queen's Tipple (submitted by Kevin Burke from Colt & Gray)
Glass: Chilled cocktail glass
Garnish: Lemon Twist
Ingredients:
1.5 oz Breakfast Gin*
.75 ozDry Vermouth
.5 oz Honey Syrup*
.5 oz Lemon
.5 oz Egg White
Orange Bitters
Method:
1. Mime shake Honey Syrup, Lemon, and egg white to froth.
2. Add Gin, Dry Vermouth, and ice
3. Hard Shake for 30 seconds, fine strain into glass. Garnish with lemon twist and 2 drops orange bitters
*Breakfast Gin: 1L of Breakfast gin with 3oz Bengal Breakfast Tea. Infuse for 30 minutes at room temperature.
**Honey Syrup: 1 Part Honey to 1 Part hot water.
Jerez Tea (submitted by Kevin Burke from Colt & Gray)
Glass: Tall Collins Glass
Garnish: Lemon wedge, mint sprig
Ingredients:
1.5 oz Amontidallo Sherry
.75 oz Grand Marnier
.5 oz Dolin Dry Vermouth
4 oz Cold brew Green Tea
Method:
Combine ingredients over ice in collins glass, stir to combine. Garnish with lemon wedge and mint flag.
Lapsang Manhattan (submitted by Kevin Burke from Colt & Gray)
Glass: Chilled Cocktail Glass
Garnish: Lemon Twist
Ingredients:
1.75 oz Sazerac 6yr rye whiskey
1 oz Black Tea infused Dolin Rosso Vermouth*
.25 oz Luxardo Maraschino Liqueur
Lemon Bitters
Dash Laphraoig 10yr Scotch Whisky (any smokey whisky will do)
Method:
Combine rye, vermouth, Maraschino, and bitters over ice in stirring glass. Stir 20 seconds to chill. Rinse and discard scotch whisky in cocktail glass. Garnish with lemon twist.
*Black Tea Vermouth: Combine 3 oz of Black Tea with 750mL of Dolin Rosso Vermouth. Let rest for 30 minutes.
Swedish Toddy (submitted by Kevin Burke from Colt & Gray)
Glass: 6oz tempered Irish Coffee Glass
Garnish: Star Anise, Lemon twist
Ingredients:
1 oz Aquavit (Krogstad or O.P. Anderson)
1/2 teaspoon honey
4 oz Tulsi Infusion Tea (Hot)
Method:
Disolve honey in hot tea, add aquavit. Garnish with lemon and star anise.
Breakfast Cooler (submitted by Kevin Burke from Colt & Gray)
Glass: Tall Collins glass
Garnish: Lemon Wedge.
Ingredients:
1.5 oz Plymouth Gin
.5 oz Dolin Blanc Vermouth
.25 oz Rammazotti Amaro
.25 oz Honey Syrup
.25 oz Lemon juice
Method:
Combine ingredients in shaker tin over ice. Shake and strain over new ice in collins glass. Top with cold brewed Bengal Breakfast Tea. Garnish with Lemon Wedge
White Tea Smash (submitted by Kevin Burke from Colt & Gray)
Glass: Tall Collins Glass
Garnish: Thyme Sprig
Ingredients:
2 sprigs Fresh Thyme
1/6 Lemon
.25 oz Honey
1.5 oz Vodka
3 oz Chilled, brewed White Tea
Method:
Muddle 1 sprig Thyme with Piece of lemon in honey to extract oil. Add Vodka, tea, and ice. Top with soda water. Garnish with remaining thyme sprig.
