Our Indian Afternoon Tea was inspired by the book "Tea Parties Around the World" by Tea Time Magazine. This book is fantastic and is full of recipes for themed afternoon teas as well as suitable tea pairings. We adapted some of the recipes and served our Indian teas from The London Drum tea collection.
If you are wanting a bright, colourful and flavoursome afternoon tea, an Indian themed tea is the perfect choice. Your everyday teaware can be used, you only need bright flowers and a nice tablecloth to really set the scene.
Remember to have milk available for the Masala Chai, as well as jaggery or honey for those who like a sweetened Masala Chai.
India grows some of the worlds most globally acclaimed tea, so naturally, serving Indian grown tea just makes sense! What we served:
INDIAN MASALA CHAI is probably the most well known Indian style of tea and a favourite for many people, Blended with an bold Assam tea base with the addition of ginger, cinnamon, clove, cardamom and peppercorn, Indian Masala Chai is warming, smooth and very flavoursome. It pairs very well with any style of Indian food and in this case, paired perfectly with our Nankha Tai Cookies. Delicious black and unsweetened or equally delicious simmered with any style of milk and the addition of jaggery or honey.
DARJEELING MARGARET'S HOPE Darjeeling teas are famous worldwide for its unique characteristics. Lighter than most black tea, Darjeeling Margaret's Hope is picked later in the season, imparting the muscatel and apricot flavours this tea is famous for. This tea is best served without milk due to its lighter nature and pairs well with the Pistachio and Rose Scones.
ASSAM DIKOM Assam teas are famous for their bold malt notes and robust flavour. This tea perfectly stands up to strong tasting foods like the Curried Egg Sandwiches and the Chocolate, Date and Coconut Tarts. While delicious without milk, this tea also takes well to milk.
As always, refer to the label or our website tea page for the reccommended brewing instructions.
As previously mentioned, these recipes are an adaption from the book "Tea Parties Around The World". We used our base Scone Recipe with the addition of a few ingredients, omitted the ginger in the Chocolate and Date Tarts and added egg to our curried sandwiches. Here we go..
CURRIED EGG & YOGHURT SANDWICHES
Serves 4 people (makes 8 slices)
8 slices of your choice of sliced soft bread (we used white)
4 eggs, hard boiled
2 teaspoons of curry powder
1/4 cup of natural greek yoghurt
2 tablespoons of chopped corriander leaves
Pinch of salt
1. In a small sized bowl, mash the eggs, set aside.
2. In a medium sized bowl, stir the yoghurt, curry powder, corriander and salt with a spoon until combined. Add the mashed egg and stir together until all of the egg is coated in the yoghurt mixture.
3. Spoon mixture evenly over 4 of the bread slices, using a butter knife to spread evenly over each slice.
4. Place a plain slice of bread over top of each egg mixture slice and using a serated knife, carefully slice off the crusts and slice each sandwich into 2 rectangles.
PISTACHIO AND ROSE SCONES
Serves 8 (makes 8 whole scones)
Cook time: approx 12 minutes
2 cups SR triple sifted flour
1/4 teaspoon salt
1 tb spoon unsalted butter
3/4 cup milk
3 tablespoons food-grade dried rose petals
1/4 cup finely ground pistachios
1 tablespoon heavy whipping cream
2 tablespoons icing sugar
Garnish: ground pistachios and rose petals
Serve: orange marmalade
1. Pre-heat oven to 220 C
2. Sift flour, add pistachio and salt into a bowl together.
3. Rub butter into flour mixture using fingertips
4. Add rose petals, mix into a soft dough with the milk using figertips (do not over mix)
5. Turn onto a lightly floured surface and knead until just combined and smooth
6. Roll out the dough to approx 2 cm thick and cut shapes using a round cookie cutter
7. Arrange on the tray (the further apart, the crustier the outer will be) and glaze with milk
8. Place above the middle tray in the oven and bake for approx 12 mins or until a light golden brown colour
9. Lift onto cake cooler (scones do not need to be cool to add icing)
10. With a spoon, mix the cream and icing sugar in a small bowl. Use a spoon to spread icing mixture on each scone. Sprinkle scones with rose petals and pistachio.
11. Serve with orange marmalade
NANKHA TAI COOKIES
Approx 12 minutes cooking time
1/2 cup super fine caster sugar
1/2 cup ghee (clarified butter), soft
2 tablespoons ful-fat greek yoghurt
2 cups almond meal
1/4 cup chickpea flour (gram flour)
1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
Note: Splash of milk may be needed if mixture becomes too dry
1. Preheat oven to 180 C
2. In a food processor, cream the sugar, ghee and yoghurt until fluffy
3. Add the flours, baking powder, bicarb soda, cardamom and nutmeg until combined (should resemble coarse bread crumbs). If too coarse to come together, add 1 tablespoon of milk at a time until correct consistency.
4. Shape doughinto a ball, cover in glad wrap and refridgerate for 30 minutes
5. Line a baking sheet with baking paper
6. Roll out the dough using a rolling pin
7. Using a cookie cutter, cut cookie dough (you should get around 12 cookies).
8. Using a metal spatula, carefully lift the cookies onto the baking tray, leaving a space of about 2cm between cookies.
9. Place an almond into the centre of the cookie dough. Be careful not to press too hard or you might break the dough.
10. Bake until cookies are lightly browned, approximately 12 minutes. Cool on a wire rack.
CHOCOLATE, DATE & COCONUT TARTS
3/4 cup pitted Medjool dates, divided
150 grams of 75% dark chocolate, chopped and divided
1 cup whole raw almonds
2 tablespoons liquid coconut oil, divided
1/2 teaspoon salt, divided
1 cup coconut cream (not milk)
1/2 teaspoon vanilla extract
Garnish: whipped cream, grated chocolate, fresh raspberries, mint sprigs.
1. Lightly grease 14 small silicone moulds (mini sized muffins)
2. In a medium sized bowl, cover 1/2 cup of the dates with warm water and set aside for 10 minutes. Pat dry with paper towel.
3. Using a small glass or metal bowl, melt half of the chocolate by resting the bowl over a saucepan with simmering water. Do not allow the bottom of the bowl to touch the water. Stir until melted.
4. In a food processor bowl, pulse together soaked dates and almonds until finely ground. Add the melted chocolate, 1 tablespoon of coconut oil, and a 1/4 teaspoon of salt processing until incorporated.
5. Divide the date mixture among the moulds and freeze until firm.
6. In a medium saucepan, heat together coconut cream, 1 tablespoon coconut oil and remaining chocolate until the chocolate melts.
7. In a food processor, process together the chocolate mixture, vanilla, 1/4 cup dates and 1/4 teaspoon salt until smooth.
8. Divide chocolate mixture among the frozen date shells and freeze for at least 2 hours.
9. Remove from mould while still frozen, let thaw for 30 minutes before serving.
10. Garnish with cream, raspberries, chocolate and mint!
There you have it! A delicious Indian Afternoon Tea for friends or family! Happy sipping!
Remember to share your Indian Afternoon Tea moments on our Facebook Page album!
We love a good reason for a themed afternoon tea; and nothing seems more appropriate than Easter. Why? There is something alluring about warm toasted hot-cross buns with softened butter, creamy milk chocolate and hot tea; They combine indulgently to make a comfort food heaven. If you are anything like me, tea, baked goods and chocolate are go-to comfort foods, and they all just happen to be 'in-season' at Easter time.
"Keemun Mao Feng black tea is the perfect cup for this Easter afternoon tea with it's notes of chocolate, fruit and nut"
We were up bright and early this morning to ensure our White Chocolate and Raisin Hot-Cross Buns were ready in time for afternoon tea. Hot-cross buns are not the most simple bun to make. The bun dough requires a 'hard' flour and yeast and also requires resting time of two hours before baking, so ensure you start the process a few hours before the buns are required. We used a recipe from one of our favourite recipe books and altered to include white chocolate. You can of course omit the chocolate and replace with mixed peel or candied ginger.
The best tea to serve with an Easter sweet-feast should be a black tea that is robust and able to cleanse the palate between bites. Keemun Mao Feng black tea is the perfect cup for this Easter afternoon tea with it's notes of chocolate, fruit and nut.
THE WHITE CHOCOLATE AND RAISIN HOT-CROSS BUNS
1 tablespoon instant dried yeast
1/3 cup caster sugar
625 g hard white flour (bread or pizza flour works)
1 teaspoon ground all spice
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup warm milk
100 g unsalted butter, melted
2 eggs, lightly beaten
200 g raisins
150 g white chocolate chips
2 tablespoons caster sugar
60 g plain flour
1. Place warm water in a bowl and sprinkle with the yeast and a pinch of the sugar. Stir to dissolve the sugar. Leave in a draught-free area for 10 minutes until frothing.
2. Combine the flour, spices and 1/2 teaspoon of salt in a bowl and set aside
3. Combine the milk, butter, remaining sugar, eggs and 1 cup of the flour mixture with an electric mixer until smooth. Add the yeast mixture, raisins and white chocolate and stir. Add the remaining flour mixture and knead for 5 minutes until the mixture comes together.
4. Transfer the dough to a bowl and coat lightly in oil. Cover with plastic wrap and leave to rise in a draught-free place for 1 1/2 - 2 hours. The mixture will raise and become airy.
5. Knock back the dough by punching it then turn out onto a floured surface. Press the dough lightly into a flat square shape and use a large knife to slice through the dough four time vertically, then 4 times horizontally, making a checker-board pattern and 16 equal portions. Roll each portion into a ball and place in the baking tray about 4cm apart from the next. Cover with a damp cloth and leave for 30 minutes.
6. Preheat the oven to 180C. To make the glaze, combine the sugar and 2 tablespoons of water in a small pot. Boil over a high heat until sugar is disolved.
7. To prepare the cross dough, put the flour in a bowl and add 60 ml of water, stirring to form a dough. Roll out to 2mm thin and slice with a knife into long thing strips. Place two strips over each bun to form a cross.
8. Bake the buns for 20 minutes, or until golden brown . Brush with the sugar glaze.
THE TEA - Keemun Mao Feng
A black tea with body will work perfectly with this Easter Afternoon Tea. Keemun Mao Feng is the perfect partner for this afternoon tea recipe as it delivers a smooth cup that is full bodied enough to cleanse the palate between bites. It also adds to the experience by complimenting some of the flavours found in the hot-cross buns and the chocolate. This is one of our favourite black teas, so it was a no-brainer to enjoy it this Easter.
1. Warm the teapot by filling with freshly boiled water. Let sit for 1 minute, then discard.
2. Place 3 grams of the tea (per person) into a teapot. Smell the beautiful aromas from the tea leaves against the warm pot!
3. Bring the kettle to the boil. Let the water sit for 30 seconds (95 C is ideal) and then pour the freshly boiled water over the tea leaves. About 200 ml of water per person is enough.
4. Let the tea infuse in the warmed teapot for 2 -3 minutes, then strain into cups
5. Keemun Mao Feng is best enjoyed without milk, but of course- this is your cuppa, so enjoy as you please!
Don't throw out the tea leaves as you can re-infuse them for a second pot!
There's still one day left of the Easter weekend, so grab your apron, your tea cups and invite the family over!
High Mountain Keemun Mao Feng
A$5.95 - A$14.95
Keemun, or Qimen, tea is the most famed black tea of China. Harvested earlier than other Keemun teas, our Keemun Mao Feng contains the top newest leaf and some buds, making a lighter and sweeter cup than other Keemun teas. A sophisticated tea producing a ruby red liquor, complex flavours and a velvety mouthfeel, Keemun Mao Feng makes a wonderful morning brew, alongside a slice of buttery toast and eggs. Also pairs wonderfully with a piece of dark fruit chocolate or semi-hard cheese.
Japanese Genmaicha may not be on the top of the list of teas to try for many people. However, Genmaicha can add an interesting and tasty element to your next Japanese culinary experience.
Genmaicha, also sometimes known as 'popcorn tea' or 'rice tea' is essentially Japanese green tea (usually sencha, bancha, or a mixture of both), blended with roasted rice grains, which sometimes pop into little pieces that look like popcorn - hence the name 'popcorn tea'.
In Japan, rice was first added to the tea as a filler for those who couldn't afford the high price of tea. The roasted rice was added to the household tea stash, making the tea ration last longer, and became the 'people's tea'. Genmaicha is still enjoyed by the masses today, for it's fresh yet savoury taste.
The main tasting notes you should expect to find in Genmaicha tea include spinach, fresh grass, nut, popcorn and butter.
So, how can Genmaicha change your next dining experience?
Genmaicha is certainly more than a tea.
Genmaicha can be used as an appetizer-
The thick mouthfeel and savoury flavour of the tea makes it the perfect miso soup replacement to start off a traditional Japanese meal.
It can be used as a soup base -
Try adding fried shiitake mushrooms and fresh sliced ginger to the tea as it is brewing, for a flavoursome, fresh and full bodied soup.
It can be used to coat tofu -
Grind the Genmaicha in a grinder and mix with fine breadcrumbs or polenta. Use this mix to coat your tofu before frying, for a tasty and crispy dish.
It can be an accompaniment -
Simply sip the tea between bites alongside your favourite Japanese cuisine.
If you have not yet tried Genmaicha, we recommend you give it a go! It will change the way you look at Japanese food, and tea!
Who doesn't love lemon in a cake? Lemon is such a refreshing flavour in dessert that it almost makes it feel less heavy (and less naughty). The sweet tang of the lemon in this Lemon Delicious recipe is beautifully offset by the addition of heavy pouring cream. We suggest enjoying this beautiful dessert while still warm from the oven (as we did).
Tea is by far the best beverage to enjoy with sweet foods; and this time we decided to keep things simple by pairing like with like. In other words, citrus with citrus.
Earl Grey, the black tea which is traditionally scented with oil of bergamot, is highly aromatic, medium in strength and with slight astringency, making it perfect alongside sweets. Earl Grey may be enjoyed with or without milk and should be sipped between bites to refresh the palate.
Our Earl Grey and Lemon Delicious pairing is best served in the quiet of the day, with a book.
70 g unsalted butter (at room temperature)
185 g sugar
2 teaspoons finely grated lemon zest
3 eggs, separated
30 g SR flour
185 ml milk
80 ml lemon juice
icing sugar, to dust
double heavy cream, to serve
1. Pre-heat the oven to 180C. Use a small amount of melted butter to grease a 1.25 litre baking dish (ovenproof ceramic is best).
2. Using an electric beater, beat the butter, sugar and lemon zest in a glass bowl until light and creamy.
3. Gradually ad the egg yolks, beating well after each addition.
4. Fold in the flour and milk alternately to make a smooth but runny batter. Stir in the lemon juice.
5. Whisk the egg whites in a dry bowl until firm peaks form, and with a large metal spoon, fold a third of the whites into the batter. Gently fold the remaining egg whites, being careful not to overmix.
6. Pour the batter into the prepared dish and place into a large roasting tin. Pour enough hot water into the tin (not the mixture!) to come one-third of the way up the side of the dish.
7. Bake for 55 minutes, or until the top of the pudding is golden, risen and firm to the touch. *Keep an eye on the pudding as it cooks- as you can see, we may have left ours in a little long (it was still delicious!).
8. Leave for 5 minutes before serving. This is a good time to begin preparing your tea (see below). Dust with icing sugar and serve with the heavy cream.
PREPARING THE EARL GREY TEA
1. Warm your teapot by pouring freshly boiled water into it and let sit for 1 minute. Discard.
2. Using a metric teaspoon, measure 1 heaped teaspoon (per person) into your favourite teapot.
3. Pour around 250 ml or 1 cup of freshly boiled water (per person) into the teapot. Let the tea leaves infuse for 3-4 minutes, depending on your desired level of strength.
4. Strain the tea into your teacups or mugs.
5. Take your Lemon Delicious, your cup of tea and your current book to the couch. Sip and enjoy!
A$6.00 - A$24.95
Our Earl Grey tea is uplifting and fresh, Black tea leaves from the cool misty tea gardens of Sri Lanka have been delicately scented with oil of bergamot creating a medium bodied and wonderfully fragrant tea.
Brew for a shorter amount of time and add a slice of lemon for a light and refreshing tea, or brew longer and add milk for a robust cup. Earl Grey can be paried beautifully with white fish or citrus desserts and can be cold brewed in summer for a refreshing iced tea.