Flaming Oolong Tea

Have you heard of Flaming Oolong Tea or drank it?  I shared photos of me demonstrating it in my July 5th post, but I didn't provide any details.  Special occasions evoke the finest things for family and friends, and Flaming Oolong Tea definitely qualifies.  With its elegant flare, it's perfect for upcoming holiday festivities.

 

I was introduced to Flaming Oolong Tea on a friend's blog, Uniquely Tea.  A video  was provided showing a basic, no frills presentation of flaming tea [called Royal Tea].  Denise [the blog author] provided a recipe for Flaming Oolong Tea she received from a Georgia catering friend, but she said she was first introduced to it at The Tea Room in Savannah, Georgia.

I don't drink alcoholic beverages, but since this involves tea my interest was piqued and I wanted to learn more about it.  I phoned The Tea Room, and Becky [the co-owner] said Flaming Oolong Tea has been on their tea room menu since they opened 15 years ago, and it's very popular due to its fascinating and dramatic charm.  People enjoy its visual blue flame, as well as its wonderful taste, and are willing to pay $5.50 a cup.

Becky said she read about Flaming Oolong Tea, and then found "Broulee Spoons" advertised in a catalog and ordered them.  They were manufactured by Wallace Silversmiths, but are no longer being made.  She explained Broulee Spoons are used for flaming tea, while Café Royale Spoons are used for flaming coffee, but they are interchangeable.

The spoons have a round bowl shape with two prongs which hook over the edge of the teacup to hold it securely into place.  The video shows an ordinary teaspoon being used, but it's more of a challenge to keep it balanced on the rim of the teacup.  And a specialized spoon makes the experience much more elegant and refined.   As with anything tea related, isn't it usually about the details?

Since the spoons are no longer  made, the best place to find them [if you're lucky] is on E-bay, where they're referred to as "cognac spoons" or "brandy warming spoons."  They vary in price depending on how many other bidders want them too!   Gotta love the law of supply and demand!  ;-)

I have to tell you a funny story about my collection of Broulee spoons.  My family had never seen them before [and neither had I until Denise's blog post].  When my E-bay purchases arrived, I put them in the spoon cabinet without any explanation.  When my daughter came over and saw them she said, "WHAT are those?  They look alien!" ;-)   I admit, if you don't know what they're used for, they do look a bit strange. 

A sugar cube is placed in the spoon along with heated cognac and then ignited.  Voila!  A beautiful blue flame dissipates the alcohol, and when the flame subsides, the liquefied, caramelized sugar is poured into the cup of hot oolong tea.   Delicious!

There is an old Russian-Jewish custom of placing brandy-soaked sugar cubes in spoons, which are then set aflame with a candle, poured into cups of tea, and consumed during Hanukkah.  Perhaps that's the origins of what we know today as flaming tea.

Flaming Oolong Tea is prepared tableside at The Tea Room in Savannah, and it's the perfect ending to a dining experience.  Becky advises using only the best ingredients - Black Dragon tea [the Chinese name for oolong], rough cut cane sugar cubes and fine cognac.  I've had Flaming Oolong made with Ti Kuan Yin, as well as Da Hong Pao, but there are other varieties of oolong tea from which to choose.  Select one without a strong floral profile, and one that sustains its characteristics when brandy and sugar are added.  Some tea drinkers prefer a hearty non-flavored black tea, so experiment to find your favorite.

I've photographed the items I use to prepare Flaming Oolong tea.

I prefer heating the cognac in a brandy warmer [also found on E-bay] and then pouring it into the Broulee Spoon.  The secret to a successful flame is getting the brandy warm before igniting it.  And the brandy warmer adds another element to the experience.  Details, right?

The beverage will never be any better than the ingredients used to make it, so at the recommendation of those who feel it's the best, I use Courvoisier cognac.

Below is a photo from The Savannah Tea Room's Facebook page, and their flaming oolong.

If you decide to make Flaming Oolong Tea as a result of the post, please share your experience.  I'd love to hear about it. 

 

 

200th Blog Post Giveaway

On June 14, 2012 I sponsored a 100th blog post giveaway in celebration of my blog's first milestone.

 

The days and weeks have quickly passed, and today is my 200th post. Once again I'm sponsoring a giveaway in honor of this second milestone.

 

I've had fun going through the stats to see which posts were the most read.   Number one is  The Grand Hotel [on Mackinac Island, MI]  written on 4/19/2012.   To date 748 people have read that post.    The second most read post is Last Dinner on the Titanic written on 4/3/2012 with 525 reads.

 

The post that received the most comments was the Anne of Green Gables Tea written on 9/17/2012.  17 people left comments.  This blog is my creative writing outlet about the beverage I'm passionate about, and my experiences surrounding it.  Special thanks to all my readers and followers, and to you who've taken the time to leave messages over the past ten months.  Your comments are greatly appreciated.

 

The giveaway will consist of  Sandy Lynam Clough's book, The Art of Tea and Friendship, published by Harvest House.

 

 

The book is filled with quotes, poems, tea party ideas, and, of course, Sandy's beautiful tea illustrations. 

 

Also a gift box of six porcelain teaspoons.

 

 

And a ceramic Tea Bag Caddy.

 

 

 

 

To enter, leave a comment between now and next Thursday, November 15th.   Participants must be a blog follower.   Regrettably,  due to high postal rates and insurance in other countries, those who enter must be U.S. residents.   I will be having a giveaway on my blog's 1 Year Anniversary [January 24, 2013], and that giveaway will be open to everyone worldwide.    Thanks again for your support, and "Good Luck!"

 

 

Cooking with Tea

Do you cook with tea?   I do some, but not nearly enough.  My newest tea cookbook, Tea-Inspired Recipes, arrived in the mail recently.   Nancy Reppert, owner of Sweet Remembrances Tea Room in Mechanicsburg, Pennsylvania, wrote about it on her blog, Rosemary's Sampler, awhile back.  It is compiled by the members of the Mid-Atlantic Tea Business Association, and is available for purchase at The Rosemary House.

 

 

Pictured below are my tea books,  and most of them contain recipes.  Since I can't photograph all of them, I've chosen six for this post.

 

 

I really like Tea Cuisine by Joanna Pruess with John Harney

There's a great recipe for Jasmine Tea Syrup [for green fruits] on page 92.

 

 

 

 

 

 

 

What are some of your favorite tea cookbooks?

 

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Today I'm linking to Wednesday Tea Talk at The Teaist blog.

 

A Hayride and Celestial Seasonings Tea

In my October 19th post I mentioned that our church was hosting the very first event on our  23 acres of property on Saturday, November 3rd.  We prayed Mother Nature would cooperate.  She did, as there was no rain, but once the sun went down, the low 40 degree temperatures were chilly - especially in a wide open field.

 

Our land is on the outer edge of town.  There are some subdivisions nearby, but a lot of farm land also.  Two horse farms surround our property, and a farm across the road.   My son said we should buy the farm house across the road so we'd be close to the church when it's built [instead of driving a distance of 20 miles].  I don't see that happening, although it's a beautiful house.  I can even envision the house as a lovely tea room, but that's about as likely as us buying the house!  ;-)

 

 

 

Below is the sign that tells everyone to watch for our arrival - or better yet, join us at our interim school location.

 

 

Architectural drawings for Phase I of the building program.  We're very excited!

 

 

We were among the first to arrive for the activity.  The planning committee had built a roaring bonfire to welcome everyone, and to keep them warm when the sun went down.

 

 

Roasted hot dogs and marshmallows, anyone?

 

 

One of the neighboring horse farmers volunteered to pull the hay wagon with his tractor.  [Guess they don't use horses anymore.]   Below,  spreading out the bales of hay before everyone climbed on the wagon.

 

 

I opted to stay by the bonfire instead of going on the hayride.  There were others who  stayed behind too.

 

 

Even though the activity was only from 5:00 p.m. to 8:00 p.m. everyone was cold and ready to return to the comforts of their warm homes.   I was anxious to make myself a cup of hot decaffeinated tea to warm up with.   My favorite nighttime tea is Candy Cane Lane by Celestial Seasonings.  It's a peppermint green tea, and is one of their "Holiday Teas," so it's only available before Christmas.   I buy enough in December to get me through the whole year. 

 

 

Warmth and comfort in a cup!

 

 

Celestial Seasonings was founded in 1969 and is located in Boulder, Colorado.  While visiting their website, I noticed they've added a new holiday tea to their offerings, Sweet Harvest Pumpkin.  I'll have to try it!

 

Their cookbook is nice too.  It allows Celestial Seasonings teabags to become the spice cabinet.

 

 

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Please Vote Today.  Your Vote Matters!

 

 

 

Depression Glass and Tea Rooms

On Saturday, November 3, 2012, my girlfriend and I met at the Ford Community & Performing Arts Center in Dearborn, Michigan for the 40th Annual Depression Era Glass Show, sponsored by the Michigan Depression Glass Society. 
 

These bronze statues were at the entrance of the Performing Arts Center.
 

 

 

The show is a Depression glass collector's dream! 22 dealers participated with fabulous displays. We arrived at 10:00 a.m. when the show first opened. The admittance fee was $5.00 per person.
 

Sandy and I visited all the booths and saw A LOT that we liked, but we didn't make any purchases, with the exception of a new metal top for one of my Depression glass shakers. I wasn't aware replacement tops were available, so it was a pleasant discovery.
 

 

I should have purchased two because when I got home and unpacked the shakers, I found the top on the pepper shaker was split [probably from being screwed on too tight], and the salt top was corroded.

The dealer said he had about a 40% success rate of customers buying a replacement top and having it fit the shaker. Since it was only $5.00 I decided to take a chance. The new top [far right] has a slightly different shape than the original top, but it fits perfectly. I've already E-mailed the dealer asking to purchase another top. 

 

 

I've read two tips telling how to prevent metal salt shaker tops from corroding or rusting. #1: From the very start empty the shaker after use, and thoroughly wash both the shaker and the top. That way the salt won't have time to do damage. #2: Paint the inside of the top with clear nail polish. When the lacquer dries, re-open the holes using a needle or small nail, from the inside.
 

What is Depression Glass? It's clear or colored translucent glassware that was distributed free, or at low cost in the United States and Canada in the late 1920's through the early 1940's. 
 

The Quaker Oats Company and other food manufacturers/distributors put a piece of glassware in boxes of food as an incentive to purchase the product. The glassware was tucked inside boxes of detergent soap also. Movie theaters offered pieces with a ticket to a Saturday matinee, and sometimes gas stations would offer a punch bowl and cups with an oil change. Dime stores were also a common source for the inexpensive, affordable dishware.
 

More than twenty manufacturers made more than 100 patterns. The mass-produced molded glassware was of relatively poor quality, often exhibiting air bubbles, heavy mold marks and other flaws in the glass, yet it came in beautiful colors and patterns. 
 

Depression glass has been highly collectible since the 1960's. The most popular colors with collectors today are pink, cobalt blue and green. We pay TOP dollar for what was once a free give-away, or cheap bargain!
 

Popular patterns and pieces have been reproduced, and are still being made today for those who aren't concerned about authenticity.
 

Below is a photo of a pitcher and water tumblers in the Tea Room pattern that was in one of the dealer's booths last Saturday. 
 

 

While the oldest tea room in America is said to have opened in 1912 [in Wenham, Massachusetts], many tea rooms came into being in the 1920's spurred by the advent of automobiles, prohibition, and women's quest for independence. 
  

The peak decade for tea rooms was the 1920's, but tea rooms were still around in the 1930's and 1940's, when Depression glass was produced. 
 

How fitting that the Indiana Glass Company came up the the Tea Room pattern which was manufactured from 1925 to 1931. An Art Deco pattern, it was marketed for use in tea rooms, ice cream parlors and soda fountains. Colors made were pink, green, amber and crystal.
 

Pieces of the Tea Room pattern were rather scarce at Saturday's show in comparison to other patterns, which is why I couldn't resist taking the photo of the pitcher and glasses. If I would have had an "extra" $150 in my wallet, I would have bought it!  ;-)  But I'm happy with my pink creamer and sugar in the Tea Room pattern that I bought at a local antique store earlier this year, along with some dessert plates.

I have it in green too, without the stand.  These are the only Depression glass pieces that I own in the Tea Room pattern [so far!].

After the Depression Glass Show we went to lunch at Panera Bread.  It was a fun day!

Girlfriends...and Tea

When sorting through photographs recently I came across a picture of a girlfriend and me taken when we were three years old.
 

[L-R:  Susan and Me]

 

She was in my wedding, and then we drifted apart when I moved to Oklahoma with my military husband, and she moved to Hawaii. 

 

[Susan is second from left.]

 

We finally reconnected again at her 50th birthday party.

 

 

She and her husband retired to Arizona, but we've gotten together twice during their return visits  to Michigan.   The photo below was taken in 2011 at a Chinese restaurant.

 

[L-R:  Jerry & me and Hugh & Susan]

 

One of the perks of eating at a Chinese restaurant is knowing you'll be served properly brewed tea [usually Oolong, but sometimes a Jasmine Green Tea, or a mix of both].  China is the birthplace of tea, so it has a long standing history in Chinese culture.

 

 

Here's to friendship and tea - a perfect pairing!

 

 

Pumpkin Analogy and Tasty Pumpkin Recipes

At this season of the year when pumpkins are plentiful for decorating, cooking and baking, I'd like to share a wonderful analogy about pumpkins and Christians.

A woman was asked by a coworker, "What's it like to be a Christian?" 

The coworker replied,  "It's like being a pumpkin.  God picks you up from the patch, and washes all the dirt off of you.  Then He scoops out all the yucky stuff from your life, removing seeds of doubt, hate, and greed.   Then He carves a big smile on your face, and puts His light inside of you to shine for all the world to see!"

Recently [October 17th], I visited Kitty's Kozy Kitchen blog, and got a fabulous recipe for Decadent Pumpkin Oatmeal.   I amended the recipe somewhat by sprinkling two tablespoons of chopped walnuts on top after cooking, then drizzling a little pure maple syrup and milk over it [instead of ice cream or frozen yogurt].  What a healthy, nutritious breakfast.   Try it, you'll love it!

Pumpkin is very nutritious.  To read about its virtues go to Nutrition and You.  

Here's a pumpkin recipe that I've made a couple of times this fall, that's yummy!

Pumpkin, Chicken and Cranberry Pasta

1 lb. Penne Rigate Pasta [tube shaped] - I use whole wheat pasta

1 tablespoon oil

1 1/2 cup finely chopped onion

1 large clove garlic, minced

1 teaspoon fennel seeds

1 teaspoo0n chicken bouillion granules

1/2 teaspoon salt

1/4 teaspoon black pepper

1 [12. oz] can evaporated milk

1 cup milk - divided [2% or whole milk]

2 tablespoons all-purpose flour

1 [15 oz.] can solid pack pumpkin [not pie filling]

2 boneless chicken breasts [about 3 cups]

1 1/2 cup Craisins

1/4 cup Parmesan cheese

Prepare pasta according to package directions.  When done set aside.

While pasta is cooking, heat oil in large skillet and saute onions, garlic and fennel seeds until translucent.  Cut chicken breasts into thin strips and add to skillet, stir frying until cooked [about 8 minutes].  Set aside.

Mix flour with 1/4 cup milk and stir until smooth.   In a large sauce pan combine 3/4 cup milk, evaoprated milk, milk/flour thickening, salt, pepper and chicken bouillon.  Whisk over medium heat until slightly thickened.   Stir in pumpkin.  Add remaining ingredients:  pasta, chicken/sauteed onions, and Craisins.  Toss lightly until well blended and cook on low just until heated through.  Serve immediately with Parmesan cheese sprinkled on top.   Yield:  6 servings.

[Served with Pumpkin Cream Black Tea and Chocolate Chip Pumpkin Bread]

[Note: I have made this and served it in individual small pre-baked pumpkins, with a puff pastry top. It makes a lovely presentation.]

My very first blog post on January 24, 2012 featured a recipe for Pumpkin/Turkey Chili.  You can see the recipe here. 

Now I'm off to check out some other pumpkin recipes for this wonderful time of the year.

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Today I'm linking to Bernideen's Tea Time Blog for "Open House"