New Pure Leaf Bagged And Loose Long Leaf Teas, Daphne Oz & Tea Experts #PureLeafHomeBrew

21 Oct

In celebration of its new bagged and loose long leaf teas, Pure Leaf invited me to Talk Tea with chef, author and tv co-host Daphne Oz and also tea, wine and culture experts. 

Alex White, Research & Developmemt Manager, Chef and professional tea taster started of the evening talking about his profession as a tea taster and the process of the teas. The process of how teas are picked at their freshest, rolled to preserve their freshness, chopped and dried for the most balanced aromas, then the leaves are blended by tea masters to ensure consistent taste. He also explained the difference between the cold ice teas and the hot. 

Laura Maniec, World’s youngest female Master Sommelier and owner of Corkbuzz Wine Studio spoke to us about the similarities of wine and tea. The same language you use to describe wine you also use to describe tea. The raspberry and peach tea is like Pinot Noir wine. 

My family and I have always been a fan of Pure Leaf Iced Teas and now I get the pleasure of drinking a hot cup of tea when I want. I always make time for me so this will definitely be a treat to try something new with all the amazing flavors. 

Pure Leaf bagged teas are offered in seven varieties which include, Black Tea with Vanilla, Chai Tea, Green Tea with Mint, Iced Classic Black Tea, Iced Black Tea with Peach, Iced Black Tea with Raspberry and Iced Green Tea with Citrus. These come in 16-count jars. 

Pure Leaf loose teas are offered in three varieties-English Breakfast Black Tea and Iced Black Classic Tea available in 4.7-oz. jars and Gunpowder Green Tea available in 5.8 -oz. jars. 

Available on Amazon.com and in grocery, mass market retailers and select club stores nationwide.

I tried a variety of samples at the event and enjoyed them. I am a big Chai Tea fan so that was one of my favorites. 

Lisa Boalt Richardson, Certified Tea Specialist and author of “Modern Tea: A Fresh Look At An Ancient Beverage” and “Tea With A Twist: Entertaining and Cooking With Tea” took us on a journey around the world to India, Kenya, Indonesia and Sri Lanka. 

Did you know that Chai means Tea? So when you ask for a Chai tea you’re just saying ” Can I have a tea, tea?” I found that interesting and funny. In Kenya you will be served tea all day long so you have to politely say that’s enough if you don’t want anymore. Also, in Kenya the bigger the cup the better. If they serve you in a big cup you’re considered a guest. Indonesia has 17,000 islands. It would take me forever to visit all of them. Sri Lanka is located off the southeastern coast of India. A former British colony, Sri Lanka was called Ceylon before it became a republic and took on a new name in 1972. For almost one hundred years before that Sri Lanka produced the commodity it’s best known for today – a black tea that’s still referred to as Ceylon. A boy or young man who serves tea in India is called Chaiwala or Chai Wallah. They are everywhere in India, from busy urban street corners to hidden alleyways, at bus depots and railway platforms and walking through the train cars, along riversides and on footpaths when you need a fresh cup of tea, the chai wallah is always near.

Daphne Oz talked about how she loves her “Me Time” with a hot cup of tea. There’s something about tea that just relaxes you and the aromas just make the experience that more calming. Daphne also talked about her two children, spending time with her family members, cooking for the holidays and how you can cook delicious but easy, fast dishes so you can also spend time with your family. She also talked about staples to keep in your kitchen, seasonings, and how to prepare the juiciest Turkey for Thanksgiving using a cheesecloth, fresh herbs and butter. Yes I will attempt that this year.  Her recipes in her cookbook I will definitely be taking advantage of because I love cooking and trying new things. Daphne brought her Blueberey Tea Cake to the event and you talking about the moistest cake ever. I wanted to take it all with me. It was very good. Copies of her new cookbook “The Happy Cook” was in our gift bag along with Pure Leaf Teas and other goodies. 

I learned so much about the process of teas and listening to the experts. I really enjoyed myself and taking a journey. It was as if I went on a vacation and came back an expert in teas myself . 

Here is the recipe of Daphne’s Blueberry Tea Cake: 

Blueberry Tea Cake

Pairs with Pure Leaf Black Tea with Vanilla

Makes one 9-inch square cake
2 sticks (8 ounces) plus 1 tablespoon unsalted butter, at room temperature

21/2 cups all-purpose flour

2/3 cup packed light brown sugar

Kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup sour cream

2 tablespoons fresh lemon juice

3/4 cup granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

2 cups fresh or frozen blueberries

 

Preheat the oven to 350°F. Grease a 9-inch square cake pan with 1/2 tablespoon of the butter, lay down two sheets of parchment paper perpendicular to each other, leaving overhang to use as tabs to lift the cake out when it is cooked, and grease again with another 1/2 tablespoon butter.

 

To make the streusel, in a medium bowl, whisk together 11/4 cups of the flour, 1/3 cup of the brown sugar, and a pinch of salt. Melt 6 tablespoons of the butter in the microwave. Drizzle in the melted butter and use a fork to stir the mixture together until large streusel-like crumbs form. Set the streusel aside.

 

To make the batter, in a large bowl, whisk together the remaining 11/4 cups of the flour, the baking powder, baking soda, and 1 teaspoon salt. Set aside.

 

In a small bowl, stir together the sour cream and lemon juice. Set aside.

 

In a stand mixer fitted with the paddle attachment, combine the granulated sugar and the remaining 1/3 cup brown sugar and 10 tablespoons butter and cream on low speed until the mixture is combined. Increase the speed to medium-high and cream until the butter is airy, about 2 minutes. Reduce the speed to medium and add the eggs one at a time, beating well and scraping the sides and bottom of the bowl as needed between each addition. Add the vanilla and beat to combine.

Reduce the speed to medium-low and add half the reserved flour mixture, then the sour cream mixture, then the rest of the flour mixture, mixing until combined and scraping down the bowl as needed. Remove the bowl from the stand and fold in the blueberries

 

Scrape the mixture into the prepared baking dish. Top evenly with the streusel and bake for 1 hour to 1 hour and 15 minutes, until a cake tester inserted into the center of the cake comes out with just a crumb or two attached. The top will be a rich golden brown under the streusel, and the cake will give springy resistance to pressure.

 

Use the parchment paper to remove the cake from the pan, then discard and cool the cake completely on a wire rack. Cut into squares and serve, or cover with a dome or plastic wrap for up to 3 days (though there’s no chance it lasts that long in your kitchen).

 

Tip: This batter works very nicely in a muffin tin, a loaf pan, or practically any baking dish. The cook time will vary depending on whether you use a dark coated pan, cast iron, or glass dish, so just keep an eye out for the golden brown top and springy texture to make sure you don’t overcook.
 From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Disclosure: This post is not sponsored. I was invited to this event . Swag was given. Opinions are mine 100% as always. 

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