I hosted another tea party today, and last night I made what might just be the perfect chocolate cake: rich, moist, and of course, tea-infused. The smoky lapsang is the perfect counterpoint to the dark bitter chocolate, and the lavender gives it a complimentary floral vibe. A lavender-chocolate glaze on top completes it!
Heat oven to 350F. Coat an 8-cup bundt pan (one of those ring ones with the pretty designs) with cooking spray
Melt the chocolate in a bowl, set aside to cool.
Brew the tea in the water for 3-5 min. (I did 5). Set aside.
Using a mixer, beat the butter, eggs, and granulated sugar until fluffy.
Using a spoon or spatula, blend the chocolate into the mix. It should be cool, but not solid. YUM.
Add the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Beat until smooth; pour into pan.
Bake for 50 min or until toothpick comes out clean. (Mine was 50 min exactly). Let stand while you make the glaze.
2 tbsp butter
2 oz unsweetened chocolate
1 c sifted confectioner’s sugar (approx)
1 c water (approx.)
1 tbsp lavender
Boil water; steep lavender in it. I just let mine steep while I prepared the other ingredients (probably about 5 min), but you can steep yours as long or as short as you’d like to get your preferred flavor intensity.
Melt together the butter and chocolate.
Stir in the sifted confectioners’ sugar and the lavender water. Beat until smooth. Add more water or sugar until desired consistency is reached. I wanted mine to be more like a glaze than a frosting, so I used a fair amount of water. If you’d prefer more of a spreadable frosting, use only a few tablespoons of the lavender water. Pour/spread over cake.
After the glaze has hardened, sprinkle the cake with more confectioners’ sugar. Be careful - if you do it when the glaze is still wet, it will just absorb the sugar and you won’t get the pretty snow-like effect on top.
Enjoy!! This may be my favorite cake I’ve ever had. It’s just so delicious. I bet it would also be fantastic made with an Earl Grey. There’s a tea from Dallywater’s called Whispering Heavens which is a black tea blended with orange peel - it tastes just like an orange-y EG. Although I don’t have any in my stash at the moment, I definitely plan on making this cake with it when I get my hands on some, and perhaps using orange zest instead of powdered sugar as a garnish.
Hello, my lovelies! I know I’ve been away for quite some time. I come back, hanging my head in shame, and bearing delicious offerings before me.
My friend Elizabeth goes to school in NYC, and she graciously offered to bring me back some tea! I’ve never been to Argo Tea before, but I’ve coveted their website, and there were definitely some things on there I wanted to try - one of them being the Carolina Honey.
On its own, it’s a black tea blend with honey and lemon, and it packs a serious punch. It’s heady and rich, and it’s delicious with milk and - you guessed it - a bit of honey. I was in a baking mood tonight, so I decided to whip up some tea cookies featuring this lovely blend.
1 cups chopped walnuts (if you so desire. I didn’t use them)
1. Preheat the oven to 375 deg F.
2. Crush tea into a powder. If you have a food processor, great. If you have a mortar and pestle, great! If you have neither of these, you can try a blender. I myself used a makeshift mortar and pestle with a ramekin (small bowl) and a metal ice cream scoop. It worked well, but took about 30 minutes and gave me a very sore arm.
3. Sift flour, tea powder, baking soda and salt together in a small bowl.
4. Beat butter, sugars and vanilla extract until creamy. Add eggs one at a time, beating after each egg.
5. Gradually beat in dry ingredients.
6. Using a spoon, stir in chocolate chips (and walnuts, if you swing that way)
7. Roll into balls about 3/4-1 inch across and place on a baking sheet, or a parchment-covered pan.
8. Bake at 375 for 10-12 minutes, or until golden brown. You definitely want to take them out as soon as they’re golden so they don’t get hard!
i think you had misunderstood my question, i had meant if you empty a tea bag and use the tea from the tea bag as loose leaf tea, would that work?
Ah, the other way around!
Tea that’s found in teabags is called “fannings.” It’s basically the dust left over from the production of loose tea. It steeps really quickly because of the large surface area, but it generally has a one-dimensional flavor profile and doesn’t allow for re-steeping.
This is the main problem with bagged tea. It’s not the bag that makes it a lower quality; it’s the fact that it’s made with the byproducts of loose tea production. So no, if you empty the fannings into a cup to steep as loose leaf, it wouldn’t change the quality of the tea at all.
Hi, i was wondering if its possibly to take a tea bag and empty the tea and use it as a loose leaf tea, because tea bags tend to not make the best tea?
I suppose you could. The problem I would see with that would be mainly that the small area inside the bag wouldn’t give the leaves much room to expand.
T-sacs are basically empty tea bags, except they’re generally fairly large and they’re intended to be filled with loose leaf. I usually fill a few, tie them off, and keep them in my purse/at work so I won’t have to bother with an infuser.
So, I really, really love chai - right now I'm working through a case of Teavana's White Ayurvedic/Samurai Mate blend...but I was wondering if you could recommend other chais and tea blends that are a little different. I'm sure you have great suggestions as to what else is out there!
Disclaimer: I don’t drink a lot of chai, but I’ll do the best I can! I’m also typing this on my iPad, so I apologize for any spelling or HTML errors.
I cannot recommend Verdant Tea highly enough. Although I have not tried it, I’ve heard really good things about their Laoshan Village Chai. Verdant is one of the best retailers I’ve ever found. The flavor notes and descriptions of the teas are incredibly detailed and spot-on accurate. They also offer a Zhu Rong Chai.
Adagio’s Spiced Apple Chai is cinnamony and sweet, sort of like apple cider. I found it to be a bit too spicy for my personal taste when plain, but with some milk and sugar it’s delicious, and makes a really good chai latte. Adagio offers a sampler pack, which I’d recommend if you’re interested in their offerings. Their samples are a good size, enough for five or six cups, and the shipping is fairly low and comes very quickly. I’ve found them to be a good middle-of-the-road retailer: their teas aren’t the highest quality, but they’re tasty, well-priced, and their customer service is simply outstanding.
Rishi has some interesting ones, including a Vanilla Mint. I haven’t tried any of Rishi’s chais specifically, but I can vouch for Rishi’s general quality.
New Mexico Tea Co offers a Masala Chai, but what is more interesting to me is the fact that they also sell spices for blending in, as well as a specific blend just for chai. They also offer free shipping, no matter the cost of your order.
Hey, I saw your answer about mug infusers and wanted to tell you that I have the Kati mug! I have one for home and one for the office and my mom has two too. They are great mugs, but if I could do it again, I'd get one from David's tea because their infuser baskets are flat (instead of domes) so they sit better on the lid/dish and they have a handle (despite being double walled, the Kati gets really hot). :)
How many cups does an ounce of tea make? And what are the benefits of steeping a cup of tea multiple times? Does it change the flavor profile or is it just so you can enjoy multiple cups from the same batch?
It really depends on the size of the tea - is it densely packed, is it light and fluffy, etc… but a good, general guide is that an ounce will make somewhere in the range of 10-15 cups of tea, if you only steep once.
Why re-steep tea leaves? Both. Brewing Western-style, you can get upwards of 3 cups from the same leaves (depending on what kind of tea you use. Oolongs are good for this. Blacks peter out around the 3rd cup.) The flavor profile also changes drastically. Especially if you’re brewing in small amounts and doing a lot of infusions, you sometimes end up in a drastically different place than where you began.