Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish
4 cups mixed lettuce greens
¼ cup (60mL) pomegranate seeds*
2 ounces (56g) soft goat cheese, crumbled
½ cup (125mL) boiling water
6 Bigelow Pomegranate Pizzazz® Herb Tea tea bags
1/3 cup (80mL) red wine vinegar
1/3 cup (80mL) olive oil
2 tablespoons (30mL) grated shallots
1 teaspoon (5mL) sugar – to taste
salt and pepper to taste
Make the vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz® Herb Tea bags for 10 minutes. Remove tea bags, combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste.
Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately.
*If pomegranate seeds are not available substitute sun-dried cranberries.
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Tangerine Mousse with Honey & Cream
1 cup (250mL) boiling water
6 Bigelow® Tasty Tangerine Juice Tea Bags
4 egg yolks
1 cup (250mL) sugar, divided
1 pkg. unflavored gelatin
2 tablespoons (30mL) cold water
3 egg whites (½ cup = 125mL)
2 cups (500mL) whipping cream, whipped
2 tablespoons (30mL) honey
1 ounce (30mL) orange liqueur
Pour boiling water over tea bags and let steep 5 minutes. Remove tea bags, squeezing out excess tea and chill.
Over medium heat, beat egg yolks and half the sugar in the top of a double boiler until fluffy. Let cool.
Dissolve gelatin with a little cold water. Beat egg whites and remaining sugar until fluffy and add to egg yolk mixture, folding carefully. Fold in whipping cream(whipped), gelatin and tea. Place in individual dessert dishes. Refrigerate for 2 hours. Garnish with extra whipping cream, drizzle with honey and orange liqueur.
Yield: Serves 10
Prep Time: 30 minutes
Cook Time: 5-10 minutes
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.