Tea Infused Cooking- Holidays and Beyond

“Tea sommeliers are the hot new thing in food pairing.” –Ina Yang, NPR

Tea is awesome with food!

Go figure! Those British Tea Times started 170 or so years ago had the right idea, some tea and food made a great pairing for an afternoon of chat and friendship. Flash forward to 2016, and tea is a daily tribute to ourselves. We drink it to get moving in the morning and to calm ourselves for bed.

At Happy Lucky’s we naturally want you to embrace tea in every way your heart desires. Because we believe it’s the perfect way to Nourish Your Happy. Of course we also love sharing some of our ideas and tips for you to take home and start traditions with your own families!

Tea and Cheese

We recommend trying cheeses and teas as a lovely sampler plate to begin your holiday meals.

—India Khongea Golden Tipped Assam is a wonderful mix of malty and spices that compliment hard sharp cheese much like a scotch or whisky or rich Chianti. Suggestion: Parmigiano-Reggiano (check out the Welsh Rabbit for more cheese ideas)

Cooking & Baking with Tea

—Dry Rubs

• Velour Pu-er Steak

—Marinade

• Sweet Tea Chicken

—Grind

• Hojicha Vanilla Ice Cream

—Infusion Liquids

• Madame Grey Custard

—Tea Seed Oil

• Roasted Veggies

—Coloring

• Marbled Boiled Eggs

—Eat the leaves

• Spent Leaves in Rice/Veggies

A few of our favorite things!

It’s officially Autumn and officially October! How wonderful is this?

In tea culture, all year offers wonderful tea themes and opportunities. Yet, autumn is a unique adventure in tea as it provides the launching of the cold season and the delights of warm drinks.

Autumn is when we feel nostalgic about the past and changes of life. We smile at kids at school, and remember our own time there. We smell autumn and weather changes on the air and we are reminded of rolling in leaves and carving pumpkins. We are reminded of Halloween nights in our favorite costumes, and getting to wear a brand new pair of boots into the rain or snow.

At Happy Lucky’s, we’re always in love with dead leaves.

Which is what tea is after all.

So maybe fall is just a celebration of that stage of existence and loving every moment of it.

It’s also the colors and the fashion, the cool breeze and having an excuse to eat delectable treats.

We also love Pumpkin Spice and not just because of the sugary lattes that many places serve. We legitimately LOVE pumpkin spices, like the ones that are in traditional Chai blends like the ones we serve at the store. These spices have been used with tea and in dishes in many parts of the world, including India where the traditional chai spice-blend has been used for centuries.

If you are craving those wonderful spices and you want something with less sugar and artificial flavoring, come and see one of our leafsters for a treat of the season!

Other favorite things about fall….

Boots

Scarves

Chai

Steamed Milk (Almond, Dairy, Coconut….)

Pumpkins and carving them

Leaves

Smell of fall

Smell of tea

Hot drinks on a cold day

Fog

Cute socks

Costumes

Books

Face Paint

PIE

TEA TEA TEA

Happy Sipping!

Autumn Teas

 

Our favorite teas of the season

Fall is a time of transition. “The autumn harbors a certain emptiness that can leave us feeling exposed and a little raw, but it is also filled with possibility—a time when we, too, can strip down to a quiet essence of being and savor the simplicity,” says Banyon Botanicals.

Simply Delicious and Seasonal:

Chai– Chai (a generic term for “tea” in Hindi) has been consumed for over 5,000 years, originating in the ancient southern region of Asia. The traditional Masala (spiced) chai was said to have been created by an Ayurvedic practitioner while seeking medicinal applications with his love for tea. A traditional masala chai blend will use a black tea base (usually Assam CTC) with some combination of spices. The most common are ginger, cinnamon, cardamom, clove, nutmeg/mace, vanilla, anise, fennel, licorice, and pepper. Honey or sugar along with milk is often added, but not necessary. Chai is known for its velvety texture, and sweet, spicy, creamy taste. Masala Chai is not only consumed hot (the traditional way), but also cold, iced, even frozen.

Ayurvedic Vata  This blend is designed to help you feel grounded and relaxed. The combination of Linden leaf & flower, Lemon Myrtle, French Vervaine, Lemongrass, Lemon Peel, Orange Peel, Ginger, Ginko Biloba, Nettle Leaf, Licorice Root, and Marigold Petals leave nice lingering flavors of sweet and citrus.

American Roots– A Happy Lucky’s herbal blend of Rooibos Vanilla, Sarsaparilla Root, Spearmint, Cinnamon, Wintergreen, Ginger Root, Cloves, Cardamom and Nutmeg. Inspired by the history of root beer, this blend has a bit of a spicy Indian twist. A complex flavor with warming qualities.

Be Well – As the name suggests, this herbal blend will help you be well and stay well. Composed of ginger root, linden leaf and flower, lemon myrtle, french vervaine, lemongrass, orange peel, echinacea purpea tops and roots, nettle leaf, rose hips, pao d’ arco bark and lemon peel. It’s designed to warm the body and bolster the body’s immunities, to ward off colds and help you get over them quickly. A good book, a close friend, and honey complement this tasty drink.

Food Pairings with tea

This hot trend blends teas, instead of wine or alcohol, with meals and tastings to enhance the flavors of both tea and food. Tea Somelliers  provide their expertise and knowledge to make food and tea a magical experience when melded. Here are a few of our tips to enjoy a tea a food pairing.

Khongea 2nd Flush Golden Tip Assam with Peach Cobbler/Pastry

Lapsang Souchong with Apple Scone/Pastry

Harvest Moon with Hard, Sharp Cheeses