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epper spice here i use arbor tea s organic holy basil tulsi which is the krishna purple leaved variety in a special shortbread recipe the dried tulsi leaves are toasted to intensify the flavor of the essential oils before being mixed into the butter laden dough once baked a layer of tempered chocolate is poured over the cooling shortbread creating an incomparable cookie meant to be offered devotedly to your beloved holy basil shortbread ¼ cup plus 1 tbs sugar 2 tablespoons arbor tea s organic holy basil tulsi loose leaf tea 1¼ cups flour ¼ cup powdered sugar ¼ teaspoon salt 1 teaspoon vanilla bean paste 2 teaspoons milk ½ cup unsalted butter 8 oz chocolate chopped into pieces for tempering preheat oven to 300 f lightly butter shortbread mold and sprinkle with 1 tbs of sugar heat a small pan over medium heat when pan is hot add tulsi leaves and shake pan to distribute tea into a single layer toast for about 2 minutes until tea is fragrant but not darkened depending on your leaves this may happen much more quickly watch it carefully when leaves are fragrant transfer them to a bowl and let cool for a couple minutes combine the remaining sugar and toasted tulsi leaves in the bowl of a food processor and pulse for about 2 minutes until smooth add the powdered sugar flour and salt to the bowl and pulse a few times to combine then add the milk vanilla and butter and pulse several times more until a dough forms turn dough onto into shortbread mold and press into an even thickness use a fork to prick the dough all over bake the shortbread until it is a light golden brown about 35 minutes melt chocolate and bring to proper temper see instructions below pour on top of baked shortbread and allow to cool completely before cutting into squares makes 9 2 x 2 cookies tempering chocolate set of the chocolate aside this will be the seed chocolate needed in the second step place the remaining chocolate in a clean dry bowl over a simmering double boiler insert a thermometer and heat the chocolate to 115 f do not allow the temperature to rise over 120 f which will burn the chocolate making it unusable once the chocolate melts to 115 f remove the bowl from the heat don t allow condensation to enter the bowl which can cause seizing if water comes into contact with chocolate add the remaining seed chocolate stir very vigorously until the thermometer reads 80 f as the chocolate cools it will change in thickness and texture once it reaches 80 f place the bowl back over the simmering double broiler briefly and rewarm to 88 91 f remove any seed chocolate that remains and pour over the shortbread allow to cool posted by olivia at 10 33 pm 6 comments labels arbor teas chocolate cookies dessert tea sunday april 7 2013 burmese tea leaf salad lahpet thoke pronounced la pay toe i contribute recipes to the blog of my friends tea company arbor teas here i share the process of fermenting tea leaves to create a very special salad that is highly important in the culture of burma if you lived in myanmar and a friend popped in to visit this is the snack you d serve laphet which means green tea and thoke which means salad is an eclectic mix of flavors and textures that includes soft astringent tea leaves crisp roasted peanuts and other crunchy beans toasted sesame seeds fried garlic and if you like dried shrimp and chopped tomato it s meant to be served with all the ingredients in separate piles so that guests can pick out a combination to their own preference each time they grab a handful while nowadays the salad is typically served as a final course at the end of a meal historically lahpet was an ancient symbolic peace offering that was exchanged and consumed after settling a dispute between warring kingdoms letting each person customize his or her salad toppings sounds like a perfectly democratic way to stop an argument that way everyone is at least somewhat satisfied in the end lahpet is so important to the culture that when tea leaves are harvested the best of the crop is set aside for fermenting while the rest is dried and processed for drinking tea the freshly harvested tea leaves are briefly steamed then packed into bamboo vats and set in pits pressed by heavy weights to encourage fermentation packages of prepared laphet thoke ingredients the tea leaves and all the other mix ins are readily sold in burma finding fermented tea leaves outside burma and northern thailand however isn t very easy save for a few online companies the other option is to try fermenting the leaves yourself since most likely you won t have access to fresh tea leaves dried green tea leaves make a perfectly acceptable substitute in this recipe i used arbor teas organic makaibari estate darjeeling green tea it has lemony vegetal and earthy qualities that align well with the other ingredients in the salad if you d like to play around with flavors arbor teas also offers an organic darjeeling 1st flush black tea from the same estate although the leaves are oxidized during processing they retain many of the green tea characteristics in their flavor profile tasting very dry and citrusy also because the leaves were harvested when young they are smaller and potentially easier to chew and if price point is not your first concern the organic makaibari estate silver tips white tea which offers a very delicate floral complexity might be even more similar to fresh leaves since it is barely manipulated during the manufacture process burmese tea leaf salad adapted from burma rivers of flavor serves 6 as a snack 1 cup organic dried green tea leaves loosely packed 1 cup kale green cabbage or napa cabbage finely chopped or shredded ½ cup finely chopped cilantro loosely packed ½ cup green onions finely chopped 1 tablespoon garlic paste 2 tablespoons finely chopped ginger root 2 green chilies minced optional juice squeezed fresh from one lime generous pinch of salt 3 tablespoons peanut oil 1 head garlic all cloves thinly sliced 2 tablespoons sesame seeds toasted and lightly crushed 3 tablespoons roasted peanuts coarsely chopped 3 tablespoons roasted soybeans lightly crushed 3 tablespoons roasted pumpkin seeds ½ cup thin tomato wedges optional 2 tablespoons dried shrimp soaked in water for 10 minutes and drained optional reserved garlic oil see below 1 teaspoon fish sauce fresh lime slices pinch of salt fermenting the tea leaves pour 4 cups of hot water over the dried tea leaves stir and let soak until the leaves have expanded and are quite soft about 10 minutes then drain pick through the leaves and discard any tough bits squeeze out any remaining liquid from the tea leaves as thoroughly as possible next place the tea leaves in lukewarm water and mash with your hands a little drain and squeeze out extra liquid repeat this rinse once more then add cold water and let stand for 1 hour or as long as overnight this longer soak helps to remove the strongest tart and bitter edge of the tea drain squeeze thoroughly to remove excess water and discard any remaining tough bits chop the leaves finely and mix together with about 1 cup finely chopped kale 1 loosely packed cup mixed chopped cilantro and scallion greens 2 tablespoons finely chopped ginger 1 tablespoon of garlic paste a generous pinch of salt and the juice of 1 lime for an extra kick include 2 minced green chilies cover the dish tightly and allow it to ferment untouched for two days in a dark cool space like a pantry after two days place the container in the refrigerator it s now ready to serve serving the salad when ready to serve set a wide skillet over medium heat add the sesame seeds and let them heat shaking the skillet from time to time to ensure that they aren t scorching you will start to smell them toasting after a few minutes keep stirring so they don t scorch and cook for another minute or two until they are golden transfer to a dinner plate and let cool completely next heat the peanut oil over medium high heat add the sliced garlic reduce the heat to medium and fry until just golden about 5 minutes lift the garlic out of the oil with a slotted utensil and set aside on a plate to crisp up save the oil now flavored with garlic to use in the final dressing serve the salad unmixed arranging small piles of all the ingredients on a platter toss the fermented tea leaves with the reserved garlic oil a few splashes of fish sauce and fresh squeezed lime juice to give an extra sour note add a generous pinch of salt mix again taste and adjust other seasonings if needed place the leaves in a neat pile in the center of the other crunchy mix ins posted by olivia at 12 37 pm 10 comments labels appetizer arbor teas tea monday march 18 2013 warming matcha smoothie thai tea cream biscuits i contribute recipes to the blog of my friends tea company arbor teas here are two breakfast recipes that use their teas to begin your morning on a good note i agree a warm smoothie doesn t sound all that appetizing to me either but after a long chilly winter of drinking cold smoothies a hot one actually makes a lot of sense think drinkable oatmeal fortified with energy and nutrients including arbor teas organic matcha green tea matcha provides a welcome dose of antioxidants l theanine an amino acid proven to promote relaxation chlorophyll a powerful detoxifier vitamins c and a selenium zinc chromium and magnesium all of this makes for a healthy natural energy boost and a delicious start to your day warming matcha smoothie makes about 2½ cups 1 very ripe banana 1¼ cups almond milk steaming hot 4 tbs old fashioned oats 2 tbs blueberries fresh or frozen ½ tbs coconut butter try making your own ½ tbs whey powder ¾ tsp organic matcha green tea or more to taste 1 medjool date seed removed blend all ingredients together at once until smooth enjoy straightaway also you might like to pair it with these thai tea cream biscuits you may call this a scone but i prefer cream biscuit it s on the softer less dense side of the biscuit to scone continuum especially if you take care to use the gentlest mixing possible the lovely thai mango scone i had as part of an impressively creative full service tea at craftsman wolves a contemporary pâtisserie in san francisco s mission district inspired this attempt at replication in addition to mango i added arbor teas organic thai iced tea unsteeped since it s a mix of black tea vanilla bean cardamom and anise seeds when used dry in baking the spices in the thai tea toast in the oven elevating their flavor quite favorably i especially liked the subtle fragrant black licorice taste from the anise green curry adds an usual twist that plays nicely against both the toasted spices and the slight sweetness of the biscuit makes about 8 10 biscuits 2¼ cups 280 grams all purpose flour 1 tablespoon 15 grams baking powder ¼ cup 50 grams granulated sugar 1 tablespoon 5 grams organic loose thai tea leaves ½ teaspoon kosher salt 6 tablespoons 85 grams cold unsalted butter ½ cup chopped mango dried fresh or frozen ½ cup 50 grams shredded coconut 1 tablespoon 19 grams green curry paste 1 cup heavy cream preheat oven to 425 degrees line a large baking sheet with parchment paper in bowl of a food processor briefly pulse flour baking powder sugar thai tea and salt to even distribute add the butter to the flour mixture and pulse several more times until the mixture resembles a crumbly texture with tiny pea sized bits of butter next add the mango and coconut and pulse to distribute dump this dry mixture into a large mixing bowl in a separate bowl whisk the green curry paste into the heavy cream to create a slurry then gently fold this into the dry mix with the spatula lightly knead the dough just once or twice in the bowl to bind all the ingredients in one large mass it s important that the dough is not overworked so don t worry about getting it completely mixed transfer the dough to a floured work surface using your hands gently press the dough out to a ¾ inch thickness cut 2½ inch circles with a floured biscuit cutter or the top edge of a drinking glass place the biscuits on the baking sheet leaving a couple inches between each reroll the scraps of dough as necessary bake for 12 to 15 minutes until bronzed at the edges cool in pan for a minute then transfer to a cooling rack serve warm or at room temperature posted by olivia at 10 24 pm 5 comments labels arbor teas banana breakfast tea monday december 3 2012 matcha evergreens i contribute recipes to the blog of my friends tea company arbor teas here is a recipe that uses one of their teas in a festive holiday cookie besides flavor one of the best uses for matcha powder in baking is to take advantage of its deep green hue as a natural food colorant green tinged cookies cutout in the shape of trees make a unique addition to a cookie plate with a woodland or festive holiday theme arbor teas offers an organic cooking grade matcha green tea powder that is specially blended to retain its flavor and aroma when mixed with other ingredients its slightly bitter flavor tastes particularly nice when paired with sweetened pistachio paste pistachio paste can be a hard to find ingredient that might not be shelved in your local grocery luckily you can find it online at any well stocked baking store or you can try your hand at making it yourself with either this recipe or that one pistachio sanding sugar sprinkles ¼ cup shelled pistachios ¼ cup coarse sanding sugar in the bowl of a food processor coarsely chop pistachios into small pieces be careful not to grind into a powder stir in sanding sugar and set aside matcha pistachio cutout cookies cup unsalted butter softened 1 tablespoon pistachio paste ¼ cup confectioners sugar ¼ teaspoon vanilla extract ¾ cup all purpose flour 1 tablespoon matcha green tea powder teaspoon salt ¼ cup finely chopped pistachios 1 large egg white lightly beaten 1 combine butter pistachio paste confectioners sugar and vanilla extract in a large bowl beat mixture until light and fluffy using an electric mixer at medium speed 2 sift together flour matcha powder and salt in a medium bowl then stir in the chopped pistachios slowly add flour mixture to butter mixture beating on low speed until combined 3 wrap dough in plastic wrap and refrigerate for 2 hours or overnight 4 preheat oven to 350º f 5 line a cookie sheet with parchment paper on a lightly floured surface roll dough to a inch thickness using a tree shaped cookie cutter cut out as many cookies as possible placing the cutters as close as possible to avoid waste place on prepared baking sheets approximately 1 inch apart 6 brush trees with the egg white to moisten sprinkle evenly with pistachio sanding sugar lightly press into dough with finger tips 7 bake for 10 to 12 minutes or until edges of cookies are lightly golden 8 cool on pan for 1 minute then remove to wire rack to cool completely 9 re roll scraps to make more posted by olivia at 4 00 pm 1 comment labels arbor teas christmas cookies dessert holiday traditions tea older 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