Hi WordPress tea-friends, WordPress writerly blogging friends and WordPress curious readers – I hope you are well and safe and have access to good tea and books.

Some tea-trends I mention in this post may have un-trended by the time this post goes to press, while other trends may not have fully-trended, and so therefore are not included. This post is merely a list of tea-trends of which I am aware.  Anyhow I hope you will find something of interest here – trends do matter.

For example: a recent tea trend in China has the potential to stimulate the entire dairy industry in New Zealand. An actual craze would empty our coolstores in a week.  The particular tea trend New Zealand farmers are following?  It’s called Tea Macchiato – or tea and cream cheese.

It is worth keeping an eye on trends because here is where we find our niche in todays competitive market, and let’s face it, its all about the market place, whether we like it or not, tea or words, someone’s buying and someone’s selling.  There ain’t nothin’ for free in this economy.  And why should it be free in the first place?!

 

More customers are looking for high quality tea;

more customers are interested in the health benefits of tea;

more customers are concerned with the origin of their tea

 

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Cooking with tea:

teatulia.com

I like the idea of tea-salt and tea-rubs for fish so these I will investigate  … soon.

Tea cocktails: Art in a glass …

Here are instructions for a matcha cheesecake at Bite.co.nz.  I suspect food colouring to have been added for the selfie … we shall see because later in the week I plan to assemble this cake for a special someone’s birthday.

Tea Strawberries.  Wow.  Strawberry dipped in white chocolate and then coated in matcha!  Visual splendour.

Tea Smoothies: Iced matcha is especially good taken on a hot summer afternoon.  I use a recipe from a dinky book called The Magic of Tea  Beware! This green tea latte can inflict an icecream headache if consumed too greedily.

Serves 2.  Ingredients: 1 tsp. matcha powder, 1 tbsp. warm water, 1 cup cold unsweetened soy (or other milk), 1 cup ice, tbsp. honey.  Optional: light rum (to taste)

Make up a paste with the matcha powder and warm water.  Put soya milk, ice, honey and matcha into a blender and blend for about a minute.  (I add the honey to the warm matcha and I chill the glasses before serving.)

Cold steeped or cold brew tea:

When using this method I want to know the origin of my tea.  To my mind CTC tea is probably the best to use for the cold brew method since it is handled the least and packed within hours of plucking. (Less chance of contamination – though maybe it’s just me?)  The great advantage of cold brew is: it is almost impossible to make bitter – so less sugar needed.

These cold brewers from T2 are nifty though.  I saw these demonstrated at T2’s Wellington store. Designed, cleverly I think, to suit the budget of a health conscious young person, the tea is released into the glass by placing the bottom of the pot on top of the glass – hence no spout.

This iced tea recipe boils the tea with lemon verbena for 45 minutes and is topped up with ginger beer!  I have not tried this – however 45 minutes seems excessive.  Even billy tea does not require 45 minutes boil time!  Proceed with caution.

Bubble tea:  Endearing and humorous; I can’t help but laugh at bubble tea and I am still surprised – because I like it!

My favourite: Spiced tea. I do like spiced tea.  Sometimes I just throw a clove and a cardamom pod into my cup.  By the time I get to the dregs of my tea it is lightly spiced. I leave the spice to infuse the next cup also.  And Chai … I love chai.  The spices are boiled with the tea leaves in much the same way as the method for billy tea.

Nitro tea:  Not available anywhere near where I live – to my knowledge – so I will have to hunt this out.

Did you know teabags can be used as an eye freshener?  Just place cold teabags over tired eyes and relax.  I wonder, maybe a writer discovered this use for teabags.

Fresh, frozen tea from Millennia Tea.  This tea is plucked, quickly flash-frozen and then flown around the world. Speed is essential because the tealeaf begins to ferment as soon as picked.  One hundred grams of fresh tea retails for $45.00 or  $5.00 per cup.

This last tea innovation is not as popular as it’s creator may have wished:

Spray on tea? Not a success story.

I hope you have found something here that you did not already know about tea. Maybe one of the suggestions has inspired you to invite a special someone/s over for tea?  Tea is an experienced socialiser.

Happy brewing! 🙂

 

 

 

 

 

 

 

 

 

 

7 replies on “For all the … cream cheese … in China?

      1. I grew up amongst tea, I love tea, drink it all day. I experiment and in search of new tea blends and appreciate softness of the Japanese tea and the strength of the African tea. But in between love my own countries (Sri Lankan or Ceylon) teas flavours. I have written a few times about my life in the tea fields. If and when you get a chance stop by

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        1. I have read your post on Sri Lanka – sure I liked.. if not then I meant to! I am thrilled to discover another tea fan. Also been drinking since a baby on my grandmothers knee. I have never been to a tea growing country but dreamed I did once!!!

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