Please Follow Directions on Tin Roof Teas' Labels!

Many people received gifts of fine teas for Christmas, and some recipients will try to brew it like a tea bag which you can leave in the cup for several minutes. It came to my attention the first of the week that a friend had done just that. When I asked her how she liked it, she grimaced and said, "I must not have fixed it correctly." I didn't have her exact green jasmine but I had one similar and brewed her a cup which she loved...said it didn't taste anything close to hers. I asked her to explain how she brewed it and immediately knew what the problem was. She measured correctly but I explained to her that Tin Roof Teas' label has to be followed. An extra minute can turn a light, refreshing drink into a stringent mouth wash or hard boiling the water can burn the delicate leaves and destroy the delicate taste of the tea. Thermometers are inexpensive and until you are used to the characteristics of the correct temperature, you need to use it.

Just a reminder, follow the instructions on the Tin Roof Teas label.

For Life Mist Refrigerator Tea Pitcher

Tin Roof Teas received a shipment of these pitchers several weeks before the holidays, and I only recently had an opportunity to use mine. You can mix your first pitcher by the instructions, and then adjust to your tastes. I brewed my first one but I discovered two issues. One, I like sugar...and two, I like it stronger. The second pitcher I measured ten heaping teaspoons and I made a simple sugar of 1/2 cup sugar to 1 cup water...boiled just until sugar melted. Sometimes I slice an orange, pineapple, or lemon to flavor the sugar...I bore easy which is why I keep at least 25 different teas from Tin Roof Teas at home all the time. I brew the tea in the refrigerator and then pour it through the included filter into another pitcher. You don't have to do it that way but I add my simple syrup and the For Life pitcher makes enough tea for us for two days. I wouldn't leave the tea leaves in the pitcher for two days.

My family has become addicted to this way of brewing tea. I make the pitcher before I leave for work and it is ready for dinner that night. The tea is naturally sweet and the fruit in many of the teas releases its sweetness without the acid. The tea is very smooth when it is prepared this way. I don't miss the old Southern way of boiling, steeping, and sweetening.

Tin Roof Teas Welcomes Hundreds of New Customers for the Holidays

We are all so excited over the many new customers who chose Tin Roof Teas in Cameron Village as the main destination for their holiday shopping. Our staff consistently heard, "How long have you been here?" or "I love this shop...I didn't know this shop was here." A few times, customers were standing two to three deep during Christmas week, and we do apologize but everyone seemed to enjoy the camaraderie that comes with the holidays. It was a little shocking to new customers when they first walk into a fine tea shop...250 teas choices can be overwhelming. In addition, we added gourmet confections, an even wider variety of teas, new tea accessories, and a scrumptious hot chocolate that kept selling out. (Yes, we have a new shipment!) The porcelain children's tea set was a big hit. We searched extensively for a set that was fine enough for an heirloom but not so expensive children couldn't play with them...our main requirement was that the set had to be tested and meet American standards for safety.

We are continuing to break records from last year. New tea classes will begin this month., and we are partnering with several local well-known vendors to bring our customers the finest gourmet foods available. Look for the new website early next month. Thanks again for all your support.

Store Bought Tea Leaves vs Fine Tea Leaves

I was curious today so I chose one of my favorite black tea bags that I purchased from a local grocery store and a green tea bag that I purchased from the local book store. The bottom left leaves are from a Mango Black tea...you can see the chunks of mango; the one on the right is a green Oolong that has been brewed 4x. The top left is a black tea with orange pekoe and the top right is the contents from a Acai Berry tea bag.

What Is so Special about Fine Chocolate?

I am addicted to chocolate. In the past, I have been perfectly happy with an Almond Joy, Snickers, or Hersey Chocolate Almond bar. Over the weekend, I sampled a piece of one of the fine chocolate samples that Tin Roof Teas has received. Specials cases have been ordered to keep the Truffles at just the right temperature to insure the quality is preserved. Instructions said to hold the square for a minute or so to warm the chocolate and to bring out the complex flavors. It is also recommended that you eat a soda cracker, a piece of apple, or drink some sparkling water to cleanse the palate before placing the piece in your mouth. Do not chew the candy; let it melt gradually in your mouth. (I found that part of the instructions hard to follow; I kept wanting to chew on it. ) As it dissolves, the flavors should change. You may taste a little spice, coffee, fruit...all from that one pieces. The sample I tasted lingered for quite awhile. Fine chocolate is rich and a piece or two will be very satisfying.

Kombucha Plum Tea at Tin Roof Teas

Stopped by Tin Roof Teas Saturday on my way back from Greensboro. Of course, the shop was bustling not only with customers but also with the consultants unpacking all the new holiday items plus the construction workers who are expanding the store.

Finally, the beautiful children's heirloom tea sets are in and they are beautifully painted and so dainty. Children are going to love holding tea parties with the children's tea selection like "Gummi Bear" tea. New bottles and pots were being stacked on the shelves as well as some new teas. I bought some Peppermint tea for those holiday meals...when you have over-indulged on pumpkin pie. My favorite purchase was the new D & G Kombucha Plum green tea. The scent when you open the little bag is so clean and crisp with the definite smell of plum. When the leaves are brewed, the plum is very distinct but not overpowering. It was delicious, and my husband and I drank the whole pot.

Bailey's Jewelry was having a special event so parking was tight. They took up the whole mid-section of the parking lot in front of their store. Usually, it is easy to park in front of the Tin Roof Tea shop, but I circled for 15 minutes before a space opened. I should have parked in the parking deck behind the shop. It was worth it though for the new tea.

Tin Roof Teas November 4, 2010 Update

New sign is up and we hope the new awning is up by Friday...depending upon the weather. Website is just days away from completion. Our goal is to have it up my mid-month but we will continue to improve it over the next few months. Security for our online purchasers is a top priority.

Our new Cardew designed children's teapots have arrived. We ordered some unique pots from the same designer for those customers who need gifts for those friends who like a little whimsy in their life. The staff is busy stocking shelves with the new holiday inventory.

One of our customers shared a delicious recipe with us for improving rice when serving in a stir-fry dish. They use their leftover lemon verbena, blood orange or jasmine tea instead of water to cook their rice. They said it gave the rice a little extra flavor...sounds good, doesn't it.

Great Brownie Recipe from Tin Roof Teas

This recipe was borrowed from Paula Deen with a few minor changes. You know almost any recipe she uses is going to be calorie rich. I must warn you...if you have a chocolate addiction, whip it up when you can exercise for a few hours to work off the calories. You can't just eat one piece. Purchase your favorite brownie mix. I used a dark chocolate walnut mix. You can choose whether you like the cake-like or the chewy kind...I did the chewy kind. After mixing, I spread half in the bottom of the pan and placed two whole Vosges Chocolate Bacon Bars on top. I topped the bars with the rest of the mix. It is a little difficult to spread because the brownie mix is so thick but you can place one finger on top of the bars to keep them in place. Don't worry if it is not level. When the mix begins to cook, it will spread...just be sure you cover the bars of Vosges Chocolate Bacon.

It is hard to wait for the brownies to cool but I am warning you, the hot candy will be gooey and it will burn you. Where can you buy Vosges Chocolate Bacon Bars? You can buy them along with several other choices from Tin Roof Teas in Cameron Village.

Changes Begin at Tin Roof Teas in Cameron Village!!

This week, there is an air of excitement in the shop. New products are arriving and the remodeling is beginning. The sign company is working hard and we hope to have the new sign installed by the end of the week. Employees have kept a list of customer requested teas, and we have searched for the very best teas in those categories.

Everyone is looking forward to the arrival of the new children's tea sets. We searched and searched for a set that would be food safe and beautiful. They will make beautiful heirloom toys and they are affordable. Don't forget we carry a nice selection of teas appropriate for children...ask one of our consultants about them. If you have someone on your holiday list who loves whimsical gifts, we slipped in an order for some beautiful and unique teapots by a world renown English artist.

Please be patient as we expand our store to accommodate our new product lines.

Disappearing Teas

We were so diappointed today when the store tried to place an order for Chocolate Chile Black Tea and Miraculous Tea Maker from TeaGschwendner. The warehouse informed us that both items are being discontinued so what we have in stock is all that is available. We are looking for a new supplier for the Miraculous Tea Maker.

Great News for Our Valued Customers!

We are absolutely thrilled to notify everyone of the new changes you will be seeing over the next 4-6 weeks. Tin Roof Teas is now an independent tea shop which means expanded quality product lines for our customers. Same employees, same address, same owners, and same great service will continue. We will continue to stock TeaGscwendner teas but we are expanding our lines to include other customer requested fine teas. Our accessory line will expand and so will our edible products. We will be doing some minor remodeling to accomodate these changes. The staff is working on a new website for tea lovers who wish to order online.

August TeaGschwendner Newletter

August TG Newletter will not fit Blogger but to read click this facebook link... http://www.facebook.com/home.php?#!/pages/Raleigh-NC/TeaGschwendner-Raleigh/122050288766?ref=ts&__a=5&ajaxpipe=1

Rooibos/Rooibush...The Red Bush Tea

Rooibos (pronounced Roy-bos) is know as The Red Bush Tea. It is a naturally calming, sweet drink that is naturally caffeine free and low in tannins. The plant grows only in Cedar Valley in a small belt near the western Cape of South Africa in the Cedarberg Mountains. The Rooibus shrub grows to six feet and is similar in characteristics to a legume. The stiff, upright red branches support many dark green needle-like leaves. From spring through early summer, the shrub produces many small yellow flowers which in turns produces a single seeded tiny bean. The plant has a long tap root which allows it to survive the heat and drought conditions of South Africa. Grownups and children of that country have used the herbal qualities of this tea for many purposes. The entire story of its discovery starts in South Africa and continues until 2005 when the courts ruled that the trademark on the name could not be enforced.

The leaves are chopped, bruised, and allowed to ferment in large mounds. At one time in its history, it was considered the most expensive vegetable seed. It is brewed like black tea and served with honey, sugar or lemon...no milk. It has a slightly sweet and nutty taste. In modern Africa, Rooibos is often blended with another tea and some local coffee shops are selling it as "Red Expresso"...a concentrated drink.

Fresh Peach Pound Cake...Super Flavor

4th of July, I made this super cake; it only lasted two days. I was supposed to take it to a cookout but I didn't have enough left so I thought I would share.

1 cup unsalted butter, room temperature
6 large eggs
1 teas vanilla
1/4 teas. rum
1 teas. cinnamon
2 cups fresh (only) Peaches
1/2 sour cream
1 3 oz peach jello
3 cups all purpose flour
1/2 teas. salt
3 cups of sugar
1/4 baking soda
1/2 teas. nutmeg
2 teas. of Yellow Peach Tea Leaves

Grind Peach tea leaves in herb grinder or food processor or mince with a chopper. Beat up eggs until throughly blended. Chop up peaches and set all aside. Preheat oven to 325. Spray a tube pan with Pam with flour or any other spray and then dust with flour.

Beat the butter until fluffy. Add sugar a little at a time (very important). When mix is light and fluffy, add 1/4 cup eggs a little at a time until all is incorporated. Stir in extracts.

In a small bowl, mix sour cream, jello, peaches and peach tea leaves...set aside
In another bowl, mix flour, salt, baking soda, cinnamon, and nutmeg

Very slowly add flour mix to eggs...beat well until all flour mix has been added. Don't overblend the flour **Never beat too long on any cake after flour is added.
Fold sour cream mixture into cake batter until well-blended...use a large spoon (no mixer)
Spoon into tube pan...drop the cake pan lightly on countertop to level batter & remove air pockets.

Bake 1 hour. Open door and place a sheet of foil over the top (it will be loose) Cook an additional 40-50 minutes until straw or wooden pick comes out clean. Cool in tube pan for 10-15 minutes then lift from pan onto cooling rack and let it cool completely.

Sold Out??? Don't Know When I Will Receive Another Shipment??

Have you ever heard these words when you drove to your favorite tea shoppe specifically to buy your very special tea only to find out it is not available? I'm like that with Acacia Honey; it is very hard to find. When I do find it, I buy every jar on the shelf. Importing is the problem because it is not produced in the US. With tea leaves, you have many additional issues. Sometimes it is a shipping issue due to poor weather conditions; sometimes the issue is the volatile weather in the area (typhoons, hurricanes, too much heat, too much cold); sometimes it is the political climate in the area; and last but not least, the tea is not as pure as the distributor contracted. Teas can have all the right qualities but if when it is tested, it is loaded with pesticides...the crop has to be destroyed or sold to another company who is not not so discerning. Another factor to keep in mind is the rarity of the tea. Very limited quantity may be produced during a certain season, and you have several companies vying for that product which means when it is gone...it is gone. So the next time, you visit the TeaGschwendner store in Cameron Village stock up on your favorite teas, especially if they are rare.

Another Great Use For Tea Leaves

When you finally decide to switch to tea, you take it very seriously. Whether you are switching for health reasons or just because you enjoy it, tea drinking quickly becomes a favorite all times of the day. You select just the right tea leaves, just the right pot, just the right water, just the right temperature, and just the right brewing time (so it's not bitter). Then you start experimenting by blending teas to create your own individual tea or you may start muddling (smashing) fruit and blending it with your tea. I enjoy this more with iced tea than hot. Recently, I brewed Blood Orange (6 heaping teaspoons) + a half cup of sugar + a large can of mandarin oranges + a little water to taste...it was delicious. I brewed it strong so by the time the ice melted...it was perfect. I have even thrown a handful of muddled Rooibos Lemonade into icing on a pound cake plus in the batter. I pulverized the leaves so all guests saw was little flecks of something...loved it. It must have been good because it disappeared quickly.

Tonight I tried something different. In my coffee grinder that I use for spices I dumped the following: 2 teaspoons of Mango Indica, 1/2 teaspoon of peppercorns, 1 teaspoon of Kosher salt, 1 teaspoon of herbs provincial (any combination), 1/2 teaspoon lemon thyme (regular is fine). Grind it all and pour into a small bowl. Add just enough extra virgin olive oil to make a paste. Rub into chicken parts...let set in refrigerator for awhile (at least an hour). Bake or Grill normally. It really flavored the chicken. Let me know how it turns out.

June is National Iced Tea Month...Classes Are Focusing on White Teas

Song Dynasty Emperor Hui Zhong proclaimed White Tea was the very essence of elegance. For centuries, white teas were enjoyed only by the Chinese elite. The traditional home of White tea is China. Today, one can find this deliciously delicate tea in India, Nepal, Sri Lanka and many other tea producing countries.

Why is White Tea so Rare? First, the harvest season is very brief...just a few short days. Leaves are painstakingly examined and harvested...only the perfect ones are plucked. It is the least processed of all the teas. The production of white tea is more labor intensive than other ones. That extra time and care shows in the price. Most shoppers will find only a tiny supply of this rarest of rare teas.

In classes this month, one of the teas, guests will sample is South India White Oothu. This white tea is partially oxidized with large leaves showing green, russet, and pale brown. It is grown on the Oothu Tea Garden 40 miles from the southern tip of the subcontinent and it is isolated in a pristine tropical rain forest. Oothu is the 1st tea garden to adopt Biodynamic tea cultivation. which means the tea is organic and practices fair trade. It employs over 1600 workers.

The tea has an earthy, nutty flavor with just a slight lemony nuance. It brews bright yellow to a bronze (almost bourbon) color depending on the number of infusions. Two teaspoons per cup with 170-180 degrees filtered water (depending on your water source). Brew for two minutes. Many tasters have suggested brewing the first cup at 10 minutes to allow the aromas to develop. Fine teas can be brewed this long without bitterness;however, lower grades of this tea will show bitterness. Usually, this tea can be brewed three times. Be careful with the temperature or the tea will taste bitter from burning the delicate leaves. White teas are the highest in antioxidants of all the teas, and for health benefits, you will want to drink 2-4 cups per day. If you have concerns about caffeine, many drinkers recommend that you pour hot water over the leaves for 30 seconds then dump the water and re-brew. I often wonder if that is the method used when tea companies say "naturally decaffinated".

Formosa Fancy Oolong Ming Xiang

Formosa Fancy Oolong Ming Xiang is the final post about Oolongs. I hope the week's focus has been of interest and readers have learned something new about Oolongs. This tea is supposed to be divinely inspired. A myth tells the story of a farmer who cleans and renovates a temple to the Buddhist deity Ming Xiang. Her iron statue comes to life and thanks him for his efforts. She tells him his fortune would be found in the fields. There the farmer found a tea bush and named it after her. It is a specialty of Taiwan and is heavier than its Formosa counterparts. It is a rich amber, a little smoky with sweet fruit notes. The aroma has a touch gardenia with the creamy sweetness of buttered white toast and nuances of sugar like cotton candy.

Northern Taiwan is humid subtropical and winters are short and mild. Due to Taiwan's location on the Pacific, they are subject to typhoons between June and October.

Remember: TeaGschwendner test their teas in the gardens and in their own laboratories in Germany for metals and pesticides. They also requests testing from outside, well-respected organizations in addition to in-house testings. No artificial flavors are added to flavor tea. They use fruits and flowers where appropriate.

China Fancy Oolong

China Fancy Oolong has a taste similar to green tea rather than black tea. It doesn't have the sweet aroma of black nor the grassy vegatal taste of green. It is typically brewed strong with slight bitterness leaving a sweet aftertaste. The oolong produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan are among the most famous Chinese teas. Oolong tea leaves are either rolled into long curly leaves while others are pressed into a ball form like gunpowder tea. The first method is the oldest.

Yungui Plateau covers southwestern China. It has sky high mountain peaks, rolling hills, and deep river-carved gorges. The climate of the plateau is subject to intense solar radiation and cold temperatures. The climate is divided into dry and wet seasons. The climate on the plateau is very diverse. The region has a strong tea tradition. The bright, golden cup is velvety soft with nuances of cinnamon and summer fruit. Leaves can be brewed several times. China Fancy has a creamy, lemon taffy scent with just a hint of vegetal characteristics.

TeaGschwender tests their teas in the gardens and again in their laboratory in Germany. From the pictures, tea enthusiast can see the care that is taken in the shop to maintain the high quality of the teas. Consultants will be happy to assist customers in selecting the perfect tea.

Kwai Flower Oolong

Kwai Flower Oolong is grown in the Fujian province of the southwest coast of China. The area is mountainous and is often referred to as "eight parts mountain, one part water, and one part farmland." The province lies just north of the Tropic of Cancer and is semi-tropical. The Wuyi Mountains are more temperate but can become cold in the winter. The growing season lasts throughout the year.

This tea is not the light green/brown of most and does not have that grassy, jasmine taste that many have. This oolong does not get its flavor from the tea but from the flower. It is a native of China; the cluster of flowers are apricot scented and leave a lovely yellow-orange hue when brewed. It is moderately oxidized and woody with just a hint of chamomile.

Remember these teas are special...TeaGschwendner tests their teas in the garden during the growing season and in the lab for metals and pesticides.