New Twinings Teas and Tips to Please – by Emma Stirling APDFood Flash — By Emma Stirling on July 24, 2012 at 5:55 pm
It will come as no surprise to hear that this dietitian loves her tea. There’s all that amazing antioxidant science and emerging evidence on the role of green tea in fat loss (we have so got our fingers crossed for that one. Actually, I’m crossing my toes too). I can bet you many dietitians promote tea as a healthy beverage and drink copious cups a day – especially due to new advice on caffeine and hydration. So imagine my delight to be invited to a Morning Tea event today and a chance to hear from Mr Stephen Twining – master tea blender and a 10th generation family member of this, very British tea dynasty. With the London Olympics on our doorstep, it’s time to point that pinky out and try one of 3 fabulous new Twinings products just launched in Australia.
Food Flash: Assam Bold
Hailed as the strongest ever Twinings blend, this tea certainly lived up to it’s “bold” name. I’m a rather delicate thing who likes my Lady Grey, but today’s tasting has me very interested in this malty and refreshing blend. Especially as Stephen said, after a “late” night out.
Did you know? You should always use fresh, tap water EVERY time you boil the kettle to make tea. Dissolved oxygen in water helps draw out the flavours in tea. Reboiling water in the kettle loses oxygen.
Food Flash: Two new infusions: Blackcurrant, Ginseng and Vanilla Flavoured + Blueberry, Apple and Rosehip Flavoured
Now I do love my after dinner, Pure Peppermint infusion to curb the hungries and refresh the palate. Sorry Stephen, but I often grab fresh, torn mint leaves from my kitchen garden and ram them into the pot too. What would you say to that? But the idea of these berry teas as an iced, drink or in a fruity popsicle has me dreaming of summer. Or perhaps in a tea smoked fish dish? Hmmmmm.
Did you know? Infusions and black tea should be made with 100degrees celsius boiling water. BUT green tea must be made with boiled, cooled water to around 90degrees. About 3min off the boil says Stephen, just so that the bitter notes don’t shine through.
It was a totes special event. As well as the heavenly spread of paper-thin cucumber sandwiches and delicacies fit for the Queen, we got to blend our very own tea. And chat tea etiquette with fellow bloggers. Shout out to Cintia from mypoppet blog – check out her amazing makes. Read more from Twinings here and find very, clever ideas on their Facebook page.
I’ll leave you with the tip of the day. It was very poignant for a room of social media addicts with short attention spans. Stephen advises that, “It’s important to remember that a good cup of tea depends on body, flavour and colour. Steeping tea for a short time brings out the colour, but not the flavour. Be patient when brewing or jiggling. Like good wine, give it time to breathe”. I think that “patience” and “time to breathe” is a very good motto for me right now. How about you lovely readers? What’s your fave tea? Do you have time-out, tea breaks?