Hey there Teacups! Welcome to day 5 of The Twelve Days of Teamas 2020. Can you believe how quickly December is going by, it’ll be Christmas before we know it wont it?! For today’s Teamas post the featured blend from Chariteas is their Blueberry Cobbler tisane. This blend has a rooibos base but also combines dried blueberries, Auro’s cacao nibs, orange peel, holy basil, sarsaparilla, cinnamon, ginger, lemon balm, hazelnuts, lemon peel, rosehips and flavouring and perfect replicate the flavour of, freshly baked blueberry pastries. To me this tastes the most like freshly baked lemon and blueberry muffins but that’s probably because I’ve never actually had a Blueberry Cobbler.
The way in which this blend was able to replicate that flavour perfectly gave me an idea for post which involves another one of my passions… Baking… Well, tea infused baking to be exact. As much as I love teas and tisanes that replicate the tastes of desserts, what I love more than anything is adding tea into bakes and finding flavour profiles that match each other. So for today’s post I’m going to be sharing the best ways to infuse tea into your bakes so that you can transform your Christmas time treats and take them to a whole new level!
If you do use any of these tips this Christmas or at any point really to make any tea infused bakes please try to credit me or tag me in your posts. It would be great to see if these tips work out for you all as well as they have worked for me.
Tip 1) Tea Infused Butter | Obviously this tip is really only good for recipes that call for butter but don’t worry there will be other tips in this post. Firstly take the amount of butter your recipe calls for and melt is slowly in a pan. Once it had all melted you will want to add your tea (2 grams of tea per tablespoon of butter) and keep it on the heat until the colour of the butter has changed considerably according to the kind of tea you have used (be sure not to let your butter brown or burn too much). Then, you want to take it off the heat and leave the leaves in for at least another 5-7 mins. It shouldn’t harden too much but if it does you can put it back on a very low heat to melt it again.
Once it is done you can then strain it to get the leaves out. You will want to make sure you squish the leaves as much as you can because the butter will stick to it. For this reason I also recommend using a little extra (probably between 5-10g more) butter than your recipe calls for as you won’t get as much butter back as you started with. If your recipes calls for melted butter you can add it too your recipe at this point, if not you simple wait for it to harden and then add it in. I have found this has been one of the most effective ways to add tea into bakes for me.
Tip 2) If your recipe calls for milk or water. This is really much more simple than the butter method, simply take the water or milk that your recipe calls for, heat it up and then steep your leaves in it. You will want to use much more leaves than you would normally use in ratio to the amount of water or milk to make sure it is highly concentrated and to make sure a strong flavour comes through on your bakes. It’s just as effective as the butter method and a great alternative for recipes that don’t call for butter. Again you will want to use a smidge extra as the leaves will subtract a small amount.
Tip 3) Adding Tea Leaves | This really can be done in any bake but it is in no way shape or form as effect as the previous two methods. However if your recipe doesn’t call for milk, water or butter then this is really your only choice. Simply take your tea, again quite a bit more than you would normally use to make sure you are getting a highly concentrated flavour. Add them to a pestle and mortar and grind them until they are as fine and they can possibly get and then add them to your bakes. Make sure they are as finely ground as possible though because nobody want big lumps of leaf in teas bakes. Matcha is easy as it’s already a powder so can be very easily added to bakes, just make sure you are adding the right amount as you want the flavour of the tea to translate all the way through.
When it comes to baking with tea the most important thing to consider is one, making sure you consider the fact that you will be using a lot of tea to make sure that the flavours are strong enough to actually be prominent enough in your bakes and two, making sure that you match your tea and its flavour profile to the flavour profile of your chosen bake otherwise they will clash and this will not work! So make sure you think and plan these things out a little bit first before you use a lot of your favourite tea in a recipe and it doesn’t go to plan.
Writing this post really made me wish I was able to bake more. Its always been soemthing I’ve loved to do but I really don’t get the chance to anymore because of health issues getting in the way. I still try to every now and then and hopefully one day I’ll be well enough to bake as much as I want to but until then at least I can share my tips with you all.
If you want to find out more about today’s featured tea and Chariteas themselves, you can do both here. As always if you have any questions either stick them in the comments or send them to me on Twitter/Instagram @teaisawishblog and I’ll answer them all as soon as I possibly can.
Speak to you all again tomorrow. Happy Steeping – Kimberley