Tea for tat!
My very own PR icon and friend, La-arni Aguilar sent me a book on teas. We always find the time to share a pot or so when I get the chance to visit Bacolod City. Whether it be for work or pleasure. But our “tea company” has always been enjoyable. Just as coffee becomes an excuse for others to kick off their shoes and slouch in a cozy cup chair in a brew lounge while observing the world go by at the rim of a cup.
Our tea moments have also brought about flavorful conversations. Oh yes, juicy ones on the latest who’s who and what’s what. From fashion to passion, to ailments and deaths.Taking the upbeat when we talk about funny work incidents and the challenges therein. There will never be any end to topics over tea, so aside from it being a good beverage to simmer off some steam or cool down after a hectic day, tea has become a healthy way to shed off the excesses of our lifestyles. Stress included.
Serving tea in the office has slowly become part of the buffet tray. Not just for conventions and formal gatherings but also for simple office snacks.
In Mary Ward’s book on Top 100 Tea Recipes shares that the practice of drinking tea has been a long Asian tradition. The Chinese, Thais, Burmese, and Japanese, were among the first published accounts of tea brewers and “steepers.” They had ceremonies for this which the Europeans, Americans, Russians and English later found to be a part of their formal dining activities.
Now teas are served like we do coffee and softdrinks. Milkteas and Tea shakes are common beverages that are served and easily here is one recipe I would like to share which I took from the book on Top 100 Tea Recipes. You may want to try it to relax after a hot day.
Peachy iced tea
4 teaspoons (20 grams) black tea leaves
2 tablespoons (30 grams) fresh mint leaves
3 cups (750 milliliters) water
4 teaspoons (20 grams) simple syrup
2 small peaches, peeled, seeded and chopped (you can use the canned one but be gentler)
Mint leaves for garnish
Place tea leaves and mint leaves in a teapot. In a separate pot, heat water to near-boil and pour into pot. Steep for five minutes. Add simple syrup. Strain into a pitcher and add peaches. Till pitcher with ice. Allow flavors to blend for five minutes then serve in tall glasses.
When you need to relax after a heavy meeting and an equally full meal, you may want to borrow one of the lessons I learned from Happy Rooster:
Apple-Cranberry Cider
4 cups apple juice
1 cup cranberry juice cocktail
2-3 cinnamon sticks
1 tsp whole cloves
6 slices of apples and oranges, one orange peel cut into strips
1 lemon peel, cut into strips (optional)
Pour the apple and cranberry juice into a large stainless steel saucepan then add cinnamon sticks. Stick cloves in orange and apple slices then add to above mixture. Place the saucepan over moderate heat for five to ten minutes or until the cider is very hot. Remove the cider from the heat and ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
These are supposed to help you after a long busy day so you may take the business of the next day with a more cheerful heart.
And since today is a holiday, why not try these concoctions. Bon apetea!
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