 In their own words: “In rural Turkey, tea is a way of life. In a series of vignettes, three women tea farmers let us into their kitchens, their fields, and even their choir group to share the integral role tea plays in their lives. They offer their firsthand wisdom on sustainable tea production - after all, it has been part of their families for generations.” Highlight: Turkish friends singing about tea and supporting a cause. It really doesn’t get much better than that.  In their own words: “Tea is the second most consumed beverage in the world after water –– and from sugary Turkish Rize tea to salty Tibetan butter tea, there are almost as many ways of preparing the beverage as there are cultures on the globe. Where did this beverage originate, and how did it become so popular? Shunan Teng details tea's long history.” Highlight: Tea used to be consumed as a food! It became a drink approximately 1500 years ago.  In their own words:
“In (Zagat’s) Staples series, we show you the stories behind the ingredients you probably take for granted. In this video, we visit Wadmalaw Island, South Carolina for an inside look at America's only tea plantation.” Highlight: All tea stems from three types of tea (green tea, black tea, and oolong tea), but they all come from the same plant!
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 Photo by Austin Ban on Unsplash Did you know you can bake with tea? There are multiple methods to use, but here are three of the best ones! Mix ground tea leaves with dry ingredients
“Add finely ground [tea] to your flour before adding it to your recipe. We want as fine a texture of the tea as possible, so a food processor is ideal. However, a mortar and pestle will work in a pinch. The speckled effect from the tea not only looks appealing but also gives a little hint as to what may be inside.” Annabelle Nicholson at King Arthur Flour Steep the tea in liquid “You can steep the tea in warm milk or water for 5 minutes, or you can steep the tea in cold milk overnight. This is another great method for frostings since many of them don’t use butter, and the flavored cream is wonderful in a cup of tea, too.” Jessica Marcy at Plum Deluxe Infuse butter with tea “In a small saucepan, melt unsalted butter until just liquid, and add the tea leaves. Continue heating the mixture for about 5 minutes on low heat. Then remove from the heat and allow to stand for another 5 minutes or until the butter is discernibly tinted by the tea leaves. Pour the mixture through a fine sieve, pressing hard on the tea leaves and then discarding them. Let the butter come to room temperature and then use it as you would regular butter in your baked goods." Stef Pollack at the Cupcake Project |
AboutWelcome to RefuTea! I hope you explore the blog for stories about the refugees impacted by RefuTea, blog series on entrepreneurship and tasty tea recipes! Archives
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