Poached Pears in Tea

By Stephanie Kordan

Poaching fruit in tea is a good way to make the most out of an excess of fruit bought at the farmers' market. Pears in particular take to poaching nicely, as their soft flesh absorbs the flavor of tea. Poached pears are simple to make, and completely worth the wait.

As pears absorb the flavor of tea, it perfumes their flesh in a marvelous way. In an attempt to keep the flavor of the tea as the main note upon the tongue, I first poached then steeped the pears overnight in tea. (This isn't necessary to do, however, I like the stronger infusion of tea.) You'll find the process so easy,... Read more >

Making Mulled Spice Blends For Tea

By Stephanie Kordan

When I imagine cozy autumnal afternoons, I can almost smell the fragrance of cinnamon, nutmeg and spices wafting through my kitchen, as if some freshly baked warm gingerbread was left cooling on the counter. Of course, before I sink my fork into a piece of gingerbread, I want a hot cup of tea to go with it. Since I'm a tea lover, I'd rather have a chai latte than coffee to pair with my gingerbread cake.

Mulling spices with loose leaf black tea makes a wonderful tea latte to snuggle up with when fall arrives. Pumpkin spice lattes, move on over.

Ginger, cardamom, cinnamon, vanilla,... Read more >

Autumnal Tea Cocktails

By Sara Shacket

Autumn brings perfectly crisp weather, beautiful multicolored leaves, and the warm comforting flavors associated with popular fall dishes. It's the time of year to start gathering indoors for festive dinners and parties, so why not add a few new cocktails to your arsenal? Tea cocktails are trendy and delicious, and I've come up with a few that incorporate both tea and my favorite fall flavors. These recipes are versatile and can work for both large gatherings or a quiet evening at home.

Sparkling White Tea & Pear Mimosa

Apples seem to be the ubiquitous autumnal fruit, so I thought... Read more >

The Art & Craft of Processing Tea Leaves

By Heather Edwards

Spring and autumnal plucking of the finest tea leaves, usually the leaf bud and top two leaves, is just the beginning of the journey from leaf to the cup. In between, there is an elaborate, labor-intensive processing of the leaves that involves withering and steaming (or air-drying) to achieve leaves pliable enough to shape into forms that are as charming to the eye as they are delicious for the palate to enjoy.


From the moment the tea leaves are plucked, they begin to wither and to lose their moisture content. A controlled wither further reduces the moisture content... Read more >

Books And Tea

By Kristen McQuinn

A few years ago, I was complaining to my dear friend Becky that I needed more tea, and that I was annoyed at the subpar tea available at grocery stores. Then, I wondered what I should read next. That wasn't as random a segue as it may seem, because most of my friends and I all agree that books and tea are a perfect pairing. Like Elizabeth and Darcy, like Picard and the Enterprise, like Anthony Bourdain and just about any kind of meat in tube form, books and tea just seem to compliment each other in a strange kind of symbiosis. I agree with Dodie Smith when she wrote in I Capture the Castle, "I... Read more >