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Chicken Poached in Matcha Green Tea

The Tea Spot's Matcha Green Tea

Matcha is a powdered green tea. It can be used as an ingredient or made as a tea. With matcha, whole tealeaves are consumed, not just the liquid from the steeped tealeaves, as with other teas. Although Matcha originated by the Tang Dynasty in China (617-907), it was the Zen Buddhists who described the etiquette for tea ceremonies, found in the Rules of Purity for the Chan Monastery, 1103. Although Matcha was created in China, it flourished in Japan, where it is consumed as a daily cultural ritual.

Like all green teas, matcha is credited with providing numerous health benefits. The beauty of matcha is that you can receive the benefit of the whole, high-quality green tea leaf. Comparatively, matcha green tea has a much higher concentration of antioxidants than orange juice or blueberries, two fruit sources well known for their abundance of antioxidant properties.

Matcha has antiviral and antibiotic properties, said to help with digestion by killing harmful bacteria, and even preventing colds and flu. Matcha health benefits include increasing mental alertness with an abundance of vitamin C, plus huge amounts of beta-carotene. Matcha green tea is also known for its ability to provide a meditative, focusing, calming effect on those who consume this remarkable beverage. Studies show that EGCG, the powerful antioxidant in green tea, suppresses the appetite, and aids in the process of turning carbohydrates into energy instead of fat. Matcha is known for its weight loss and fat-burning qualities.

Matcha is a versatile ingredient, popular in beverages such as a green tea latte or green tea smoothie as well as confections, green tea ice cream, and can also be used as a culinary ingredient. It will become a staple.

Below is an easy recipe to open your eyes on how to use it as a culinary ingredient.

Chicken Poached in Matcha, the perfectly easy way to prepare moist, low fat chicken...

Ingredients:

• 2 boneless skinless chicken breasts (about 1 pound)
• 1 1/2 – 2 cups low sodium chicken broth, or water
• 1 TBS Matcha
• 1 tsp salt
• 1 tsp red chile flakes
• 1 bay leaf

Preparation:

In a medium pot, bring chicken broth (or water) to a simmer. Add Matcha to the broth and whisk gently until it dissolves. Add salt, chile flakes, and bay leave. Place chicken breasts in the Matcha broth. Partly cover and gently simmer for 8-10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.

Remove chicken and shred with a fork. Reserve the broth. To store, cover shredded chicken with reserved broth to keep the chicken moist and soft.

Serve over a salad for a healthy and light tea-licious meal.

The Tea Spot's Matcha Green Tea is unique in that it’s made from Shizuoka green tea. Shizuoka is a major tea producing region of Japan, known for its incredible sencha teas. Our Matcha tea is also uniquely processed using the SHIMA process (Super Heating In Moisture Atmosphere), a special steaming treatment that uses much higher temperatures than the traditional steaming method, before it is ground into a fine green tea powder.

For more on our Matcha Tea visit theteaspot.com...

Roasted Green Tea Frico toped with Smoked Salmon Tartar

Photo by Fine Cooking

An easy-to-make appetizer to celebrate Earth Day...

Ingredients Roasted Green Tea Frico:

• 2 cup parmesan, shredded
• 2 TBS GREEN ROASTED MINT tea, finely grounded

Preparation: Frico, crspy cheese crackers

1. Preheat oven to 350.
2. Mix parmesan and green tea in a bowl.
3. On a baking sheet lined with parchment paper, sprinkle 2 TBS of cheese mixture in a circle and cook until melted, about 3-4 minutes.
4. Using a spatula remove frico and place over a rolling pin to cool.

Visit teaspotchef.blogspot.com for the Smoked Salmon Tartar Recipe.

Poached BOULDER BLUES Salmon Crostinis

An easy, fun and healthy appetizer to make a party of twenty or two.

Poached BOULDER BLUES Salmon Crostinis

Yields: 12-16 appetizers                 

Cooking with Tea Technique: Poaching

Ingredients:

- 1 whole wheat baguette, 12 -16 crostinis

- 1 lemon, 8 slices 1/4 in thick

- 1 TBS Boulder Blues green tea, loose

- 1 TBS parsley, leaves finely chopped, stems reserved

- 1 TBS tarragon, leaves finely chopped, stems reserved

- 1 shallot, minced

- 1 cup dry white wine

- 1/2 cup water

- 1 lb salmon fillet (1 1/2 in thick), medium diced

- 1/2 cup crème fraiche or sour cream, low-fat 

- 1 TSP Dijon mustard

- 1/2 lemon, juice & zest

- Salt & Pepper to taste

- Garnish: capers

Preparation:

1. Crostinis: Preheat oven to 350 degrees. Slice baguette (1/4 in thick). Place on baking sheet and sprinkle with olive oil, salt & pepper. Bake until edges are golden brown, about 5-6 minutes. Reserve.

2. Arrange lemon slices in a single layer at the bottom of a 10 in skillet. Scatter, Boulder Blues, parsley stems, tarragon stems and 1/3 of minced shallot over lemon sliced. Add wine and water.

3. Lay salmon fillets in the skillet, skinned side down, on op of lemon. Set the pan over high heat and bring to a simmer. Reduce heat to low, cover and cook until the sides of the salmon are opaque and thickest part registers 125, about 8 10 minutes. Remove pan from heat. Using a spatula, transfer salmon and to a paper towel lined plate. Combine crème fraiche, Dijon, lemon juice & zest.

4. To serve: Spread lemon crème fraiche on crostini. Place salmon on top and sprinkle with finely chopped parsley and tarragon leaves.

5. Garnish with capers.

Rob wraps about the Tuffy Steeper

Rob Cooke explains why the Tuffy Steeper makes a great tea companion, especially on-the-go...

Anybody else wondering what else he has in his back pocket...???

Hojicha Green Tea Chile Sauce

Photo by Third's Eye Cooking 

Being Hispanic, Chile Verde sauce, aka Green Chile sauce, is in my blood and is always in my refrigerator. It's actually very easy to make and should be a staple in your cooking repertoire because it is such a versatile condiment. Spoon it over eggs, grilled chicken, steak or fish. It also makes a great dipping sauce for chips or veggies. 

Photo by The Tea Spot

The twist of tea in my recipe brings a basic Chile Verde sauce to another level. The nutty flavor and roasted aromas in Hojicha (or houjicha), a roasted Japanese green tea, melds perfectly with the roasted Anaheim and Poblano green chiles.  

Hojicha Green Tea Chile Sauce

Ingredients:

• 1 TBS Hojicha green tea
• 1 1/2 cup chicken stock
• 1/4 cup canola oil
• 1 cup yellow onion, diced
• 2-3 tsp garlic, minced
• 1 TBS flour,
• 2/3 cup Anaheim chiles, roasted, peeled & chopped
• 2/3 cup Poblano chiles, roasted, peeled & chopped
• 1 TBS Boulder Blues Tea-soning
• salt & pepper

Preparation:

1. Roast Anaheim and Poblano chiles, see how to roast chiles below.
2. Bring chicken stock to a boil and let cool for 3 minutes. Add Hojicha green tea to the chicken stock and let steep for 3 minutes. Strain tea leaves and reserve stock.
3. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté until softened, about 3-4 minutes. Add garlic and sauté 2 more minutes. Stir in flour and cook mixture until flour turns golden brown, 3-4 minutes. 
4. Slowly stir in reserved tea stock and green chiles. Add Boulder Blues Tea-soning.
5. Bring to a boil, reduce heat and simmer for about 15-20 minutes.
6. Season with salt & pepper.
7. Refrigerate for up to 7 days.

How to roast chiles:

1. Oven: Preheat oven to 450 degrees. Place chiles on baking sheet and roast until skin darkens and bubbles, about 10-15 minutes. Flip sides and roast another 10 minutes. Remove from oven and cover immediately to allow the chiles to steam which will make it easier to remove the skin.
2. Grill: Preheat grill to high. Place chiles on grill and cook until skin darkens and bubbles, about 10 minutes. Flip sides and grill another 10 minutes. Remove from grill and cover immediately to allow the chiles to steam which will make it easier to remove the skin.

Tea-soned Maté Limon Shrimp Stir-Fry

A quick, easy & tea-licious meal that takes 20 minutes to make...

Ingredients:

•  1 lb shrimp, peeled & deveined
  
•  1 1/2 TBS Maté Limon Chai* Tea-soning
  
•  4 TBS canola oil, divided
  
•  1 red onion, diced
  
•  1 clove garlic, minced
  
•  1 zucchini, chopped
  
•  1 yellow squash, chopped
  
•  1 red bell pepper, chopped
  
•  1 can corn, drained & washed
  
•  3 TBS teriyaki sauce
  
•  1/8 cup cornstarch or arrowroot
  
•  3/4 cup chicken broth
  
•  salt & pepper to taste
  

Preparation:

1. Combine shrimp and Tea-soning in a large plastic food storage bag and refrigerator for at least 20 minutes.

2. Heat 2 TBS oil in a large wok or skillet over medium-high heat. Add red onion & garlic and sauté until slightly soft, about 3 minutes. Add Tea-soned shrimp and cook until opaque, about 3 minutes. Remove shrimp and reserve.

3. Heat 2 TBS oil in wok. Add zucchini, squash, red bell pepper and corn to wok and sauté until slightly soft, about 3-4 minutes. Stir in the reserved shrimp and add teriyaki sauce.

4. In a bowl, whisk cornstarch and chicken broth together add to wok; cook, stirring until mixture boils. Reduce heat and serve.

Serving Suggested: Vintage Oolong Rice Pilaf. Visit teaspotchef.blogspot.com for recipe.

Westward Bound... to EXPO!

Feels like the night before Christmas - when all through the house, not a creature was stirring at The Tea Spot.

3 of our team of 7 are already in/on their way to Anaheim, CA for the largest Natural Food Show of the year, EXPO West.  EXPO's hosted by the Boulder media powerhouse, New Hope Media.  We'll be one of over 2000 exhibitors. From our town alone, about 40 companies are exhibiting - no small feat!  Our local paper ran an article, appropriately titled "Naturally Hopeful" in the biz section this week, stating (quite accurately, I might add) that this event is, for many companies, the largest annual marketing expenditure they'll choose to make.  So even from our 10x10 spot in the basement, we intend to wow many of the 53,000 anticipated "industry professional" passer-bys with our outstanding teas and innovative Steepware products, including some previews of exciting developments coming in 2010. Our newest development dovetails perfectly with the strong Going Green initiatives that New Hope has taken with CO2 emissions reductions initiatives at the show this year ;)

Our Natural Foods sets are growing, both in quality of products and number.  We're thrilled to be offering our teas in bulk to grocery shoppers in select stores like Whole Foods (Southglenn store set pictured at center) and Food Lion.  But the cornerstone of our brand and affinity for the natural and organic shopper comes from retailers like Lazy Acres in Santa Barbara, and Ellwood Thompson's (set pictured at the bottom) in Richmond Virginia.  This is our customer, and this year, we hope to be able to better represent our brand on their shelves, offer a wider variety of products in bulk, as well as new and innovative tea steeping tools for the consumer as well as foodservice.

The feeling of pending expectation has been building... now in our 5th year of exhibiting at the show, we're (thankfully!) at our most organized and well-mobilized, and looking forward to not only representing our own products and mission of fostering health and wellness through loose leaf tea, but taking in what others are doing in our industry. 

So please come by and visit us (and enjoy some tea!) at booth 5766 in Hall E - our hall opens at 9:30 AM - 30 minutes earlier than all the others (is this 'cus it's hard to get to, I wonder?!)

The Natural Products EXPO West show runs from March 12-14 at the Anaheim Convention Center. 

And I'll do my best to report here on our experience at the show :)

Stir-fried Shrimp & Veggies Sprinkled with Tea-sonings

This dish is so easy to make it is tea-diculous...I know it's not a word, it's a play on words...

Ingredients:

• 2 TBS oil
• 2 TBS garlic, minced
• 1 red onion, diced
• 1 lb shrimp, peeled & deveined
• 1 yellow squash, cubed
• 1 green zucchini, cubed
• 1 red bell pepper, choped
• 1 can corn, drained
• Tea-sonings, blend the following ingredients together:  

o1 TBS Roasted Green Mint, finley grounded

o 1/2 TBS salt

o 1/4 TBS cilantro

o 1/4 TBS basil

o 1/4 TBS thyme

o 1/4 TBS cayenne pepper

o 1/2 tsp cardamom

o 1/2 tsp oregano

Preparation:

1. Heat oil in wok over medium-high heat. Add garlic and cook until fragrant, about 2-3 minutes. Add onion and cook until soft, about 2-3 minutes. Sprinkle 1/2 of teas-soning mixture over garlic and onion, about 1 1/2 TBS. Add shrimp and saute until pink, about 3-4 minutes, remove & reserve. Note: The shrimp don't have to cook all the way because they will continue to cook after they are removed from heat.
   
2. Add zucchini, squash, bell pepper and corn to wok. Sprinkle the remaining tea-soning mixture and cook until soft but still crispy. Add reserved shrimp and cook to combine for another 1-2 minutes.

Serve with Oolong Fragrant Rice, for recipe visit Tea Spot's Chef Blog 

Coffeecakes.com- Retails The Tea Spot teas and Steepware!

Hello Tea Spot fans!

This year I would like to focus on all of the wonderful retailers, e-tailers and food service customers who sell and serve our teas. All of these shops have unique and wonderful traits with one thing in common, selling The Tea Spot products. Follow me each week to read about another one of our retailers.

I will start this series with Coffeecakes.com!

Coffeecakes.com and The Tea Spot became partners in what seemed to be a whirlwind of serendipidous connections. Literally a day after I had contacted Coffeecakes.com to see if they would be interested in trying our products, I received a contact form that someone from Coffeecakes had filled out on our website, requesting wholesale information! It couldn't be that easy right?

It was!!! Shortly after I sent samples out for them to try, we were in business and hit the ground running. Let me give you a bit of background on the company.

The incredible ladies who started Coffeecakes.com, have been running the business for 15 years. Not only are their products amazing, but the wonderful way they treat everyone, from customers to vendors, makes you want to keep in touch and keep coming back for more. Coffeecakes.com sells not only coffee cakes, but entire lines of mouthwatering desserts and sweets. Seriously, just check out their homepage http://www.coffeecakes.com/. Three words: To Die For. Fortunately their sales in the coffee and tea realm led them to us and I to them. Shortly after I sent samples out for them to try, we partnered up and it has been a blast working with them ever since. Our loose leaf teas compliment sweet desserts very well, and their customers seem LOVE our teaware.

If you're looking to find some amazing sweets to pair with tea this Valentine's Day, look no further than Coffeecakes.com . And if you're interested in putting together a gift basket that pairs their sweets with our teas, e.g. Bolder Breakfast with Chocolate Walnut Coffee Cake or Red Rocks with their Chocolate Surprise Squares, contact them here to and ask for their Personal Gift Basket Specialist!

It has been a pleasure working with Coffeecakes so far, and I'm looking forward to what we can do together in the future!

STEEPWARE by The Tea Spot: Essentials Steeping Tools

How do you choose what kind of device to buy to steep your tea; there are so many out there?

Hope this short little video helps you understand why STEEPWARE designs are essential.

What's your favorite steeping device? We'd love to hear from you...

Steeping in the New Year with TeaTinis...

Wishing everybody a happy, healthy & fun 2010...

Boulder Blues Martini

Yields: 4, 5 oz servings

Ingredients:

• 8 oz Vodka
• 2 TBS BOULDER BLUES, to make tea concentrate, chilled*
• 2 oz Lemon Juice
• ½ TBS agave
• Strawberry and/or lemon slice for garnish

Preparation:

*How to make BOULDER BLUES concentrate:

1. Place 2 TBS of BOULDER BLUES green tea leaves in a 4 ounce measuring cup. Bring 3 ounces of water to boil and cool water for 3 minutes, bringing water temperature down to about 175°. Pour hot water over tea leaves and steep for 3 minutes. Strain out tea leaves and add enough ice to yield 8 ounces of tea. Tea Tip: Reserve tea leaves for re-steeping.
2. Pour ½ of all ingredients in a mixing glass. Add ice, shake to mix, strain into 2 martini glasses and garnish with strawberry and/or lemon. Repeat to yield 2 more servings.

Cheers...

MILKY COCONUT OOLONG BOUILLABAISSE

A perfect pair...

MILKY COCONUT OOLONG, a smooth and creamy oolong blended with roasted coconut...

BOUILLABAISSE, a provencal seafood stew with mussels, clams, scallops, shrimp & calamari...

MILKY COCONUT OOLONG BOUILLABAISSE

Yields: 4 servings

Ingredients:

1 qt fish stock

2 TBS MILKY COCONUT OONLONG

2 TBS olive oil

1 yellow onion, sliced

2 cups leeks, finely sliced

1 tsp garlic, chopped

1/4 tsp fennel seed

1 lb shrimp, shelled & deveined

8 clams

12 mussels

8 scallops

1 lb calamari

8 oz diced tomatoes, drained

1 cup white wine

1 bay leaf

1/4 tsp dried thyme

2 TBS parsley

salt & pepper to taste

Preparation:

1. Bring fish stock to a boil. Add the MILKY COCONUT OOLONG and steep for 5-6 minutes. Strain the tea leaves and reserve tea stock.
2. Heat oil in a straight side saute pan. Add the onions, leeks, garlic and fennel seed and sweat until soften.
3. Add shrimp, calamari & scallops, cover & cook for 2-3 minutes. 
4. Add clams & mussels. Cover and cook for 2-3 minutes. 
   
5. Add tomato, tea stock, wine, bay leaf, thyme & salt & pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes until clams & mussels open.
6. To serve, place equal parts of mussels, clams, shrimp, scallops, calamari and broth in 4 bowls. Garnish with parsley and serve with crostini & rouille.

Pan Roasted Duck Breasts with Red Rocks Cherry Sauce

Pan Roasted Duck Breasts with Red Rocks Cherry Sauce is an elegant dinner for two that is easy to make...

Ingredients: Duck

·      2 duck breast, scored

·      Salt & Pepper

Preparation - Duck

1.     Pat dry, score & season with salt & pepper.

2.     Heat skillet over medium heat until hot, 3 minutes.

3.     Lay breast, skin side down, and lower heat a little. Render fat for 15-20 minutes and until skin is golden brown.

4.     Flip breast and cook until brown and crispy.

5.     Place on baking sheet with rack & place in oven until instant thermometer reads 125-130°, 10 minutes.

Ingredients: Red Rocks Cherry Sauce

·      1 cup chicken stock

·      2 TBS Red Rocks tea

·      1 shallot, minced

·      ¼ cup red wine, dry

·      2 TBS dried cherries

·      1 TBS butter

·      1 tsp lemon juice

·      Salt & Pepper to taste

Preparation - Red Rocks Cherry Sauce

1.     Steep 2 TBS of Red Rocks tea in 1 cup boiling chicken stock for 6 minutes. Strain tea leaves.

2.     Pour off all but 1 TBS fat from pan and heat.

3.     Add shallots and cook until soft.

4.     Add wine and cherries, scraping bottom of pan. Simmer until wine evaporates, 2-3 minutes.

5.     Stir in Red Rocks chicken stock concentrate and simmer occasionally, until sauce has reduced and is thickened, about 1/3 cup, 3-5 minutes.

6.     Off heat, stir in butter, lemon juice, salt & pepper to taste.