The Lady of Tea

I have decided for the month of February, I will be having a different tea every day for the whole month. I will be trying out some new teas and revisiting some favourite.  We shall see how this goes. 

Every afternoon my students ask what kind of tea I drink since it creates such a nice smell in my classroom.  I think it is nice. 

What do you drink when you need energy? I am looking for some recommendations. 

This beautiful weather has me looking up what to do with your favourite hot beverage for the balmy mouths of summer. I reposted a recipe for Sangria. The only issue (or a non-issue) is that it has wine. I figured that I would post a non-acholohoic version. This one is a green tea variety with a wonderful mix of fruit. 

Prep Time: 10 minutes Steep time: 12 hours Total Time: 12 hours, 10 minutes Yield: Approx. six cups Ingredients:

• 3 cups water
• 6 tsp. green tealeaves (Cason recommends a Chinese green tea from Fujian, China)
• 1 sliced Granny Smith apple
• 3 cups ice cubes
• Several sliced citrus fruits, such as lemons, limes or oranges
• Honey (to taste)

1. Bring the water to a boil and then allow it to cool for several minutes.
2. Steep the tea in a pot for the recommended amount ofbrewing time.
3. Line the bottom of an 8-cup pitcher with the apple slices.
4. Add the ice cubes and tea.
5. Top the mixture with sliced citrus fruit.
6. Cover the pitcher and refrigerate it overnight.
7. Add honey to taste.
8. Add more ice before serving if desired.

Tea is always better when there is someone to share it with you. You can share your hopes, dream, struggles and pain along with your cup. 

I figured that in honour of St. Patrick’s Day I would post a few facts about Tea within

Fact: In Gaelic “cupan tae” mean cup of tea. 

Now on to the recipes! 

(8 ounces)1 cup butter
(4 ounces) 1/2 cup caster sugar (superfine/baking sugar)
(8 ounces) 1 cup all-purpose flour
(2 ounces) 1/4 cup cornstarch
Cream the butter and sugar. Add the flour and cornstarch. Roll out and cut into squares or rounds and bake in a slow (300 degree) oven until done. 

Chocolate Potato Cake

1 1/2 cups self-rising flour
2/3 cup caster (fine) sugar
2 oz. plain chocolate, melted or 4 level tablespoons cocoa
1/2 tsp. salt
1/3 cup cooked mashed potato
1/2 cup butter
4 tablspoons milk
2 eggs

Cream the butter and sugar with the mashed potato, then add the melted chocolate or the cocoa. Add the beaten eggs, alternately with the flour and the salt. Finally pour in the milk, mixing well, to make a soft dough. Well grease two 8 inch cake pans and divide batter equally between them. Bake at 350 degrees oven for 25-30 minutes. The top springy to the touch when done. Cool for a few minutes, then turn out onto a wire rack. Frost with whipped cream or desired frosting.