Because it's cold and too late in the day for caffeinated drinks. Hoping it tastes as good as it smells (chicory root, carob pod, cinnamon bark, cardamom seed, ginger root, butterscotch flavor, vanilla flavor, hazelnut flavor, clove bud, black pepper, cardamom oil).
Not a post on the Penang shophouse teashop as promised but taking inspiration from a recent Tea Nerd post, I thought I'd share a photograph of my tea shelf. I only have one. Note the unopened bag of Jasmine flowers in the center. The Jasmine is a gift from a good friend who lives in Singapore and was purchased at the Wang San Yang Tea Merchant. I will not give a timeline for a review, but there will be one.
A cabinet of teapots at a teashop in Georgetown, Penang, Malaysia. Full post to follow in a few days, so visit again soon or subscribe to the Notes on Tea feed.
I always assumed the following caffeine levels in tea, in ascending order: white, green, black. A Notes on Tea reader informed me that
white tea may not have less caffeine than other kinds of tea. It might have more, believe it or not.
I am seeking feedback on this issue, thank you.
I don't drink a lot of white tea. I've always found the taste too mild, too subtle but, I've become sensitive to caffeine (hopefully not for too long). I ordered 25 grams of East Wind Tea's Snow Jewel, a "rare Chinese white tea from Zheijang Province made from the silver leaf buds of a wold tea variety before they open."
A delicious tea with enough flavor to satisfy me. The nose and taste match the description on the package: peaches!
I really like the offerings at the Yellow Owl Workshop. One of my favorites, no surprise, is the Teapot painting, below. It's acrylic paint on wood panel, measures 4.5 x 3.25 inches, and has a copper hook for hanging.
A version of this entry was originally posted on October 21, 2007 and was my entry for Cupcake Roundup II, sponsored by Cheryly at Cupcake Bakeshop and Garrett at Vanilla Garlic. The recipe is based on two recipes: (1) plain cupcake by Lillian at cheflillian.com and (2) lime tea cupcake by Mary at alpineberry.blogspot.com.
Ingredients
1 1/4 cup unbleached flour
1 teaspoon baking powder
1/8 teaspoon salt (I used ground grosso salt)
1 teaspoon cinnamon (I used Thai cinnamon)
8 tablespoons butter, room temperature
3/4 cup dark brown sugar
2 eggs
11/12 cup whole milk
2 1/2 teaspoons of loose leaf Assam
Preparation
1. Preheat oven to 350 degrees F.
2. Heat milk then remove from heat and add tea. Let steep for 15 minutes. Sieve the liquid to remove the tea leaves.
3. Whisk together flour, baking powder, and salt.
4. Mix together butter and sugar until incorporated.
5. Add one egg at a time to the butter-sugar mix, incorporate thoroughly.
6. Add dry ingredients to the butter-sugar-egg mix in two batches. Alternate the dry batches with the milk tea.
7. Fill each cupcake cup halfway (I used a silicon cupcake sheet).
8. Bake for approximately 20 minutes.
My batter yielded 10 cupcakes. Dust the cupcakes with cinnamon (my alternative to frosting) and a cup of tea; Assam is a good choice.
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