Oolong Granita

Shaved tea!

Granita is a classically Italian ice dessert that is similar to sorbet but made by hand and therefore flakier. The granita I made kinda reminded of the "shaved ice" we use to get as kids but instead of being flavored with artificial sugar color, it's flavored with delicious Shangri-La oolong from Nepal Tea! 

It's summer so the majority of my Sips by teas are going to be turned into some sort of cool treat! 

The Shangri- La oolong is described as "spicy" and full bodied so I decided to add some cardamom pods to intensify the flavor but in a sweeter way. Green cardamom pods are so easy to incorporate into teas. For a stronger flavor, crack open the pods and throw them in the brewing tea. It will get strained anyway so no harm done if seeds sneak out of the pods!

It's important to use a container that is able to go in the freezer without cracking. I bought this glass bread pan from the grocery store and it can handle both hot and cold! I let the tea cool down in this dish. 

I wasn't able to get good photos of the progress but basically if you check on the granita every 20-30 minutes you will see it starting to harden. Make sure to push the edges of the granita into the center every time you check on it. 

What this will do is start creating the flaky type texture you see here. After there is no water left and all of the granita is frozen, scoop it out and enjoy! I missed a few chunks that were larger and they froze but I was able to run a fork along the chunks to shave them down. 

Do you have a favorite summer recipe that you want me to incorporate tea into? Share with me in the comments or contact me!

Wuyi Oolong Lamb

Lamb Tea.

I was super excited to get an oolong tea in my Sips by box. I've been wanting to cook a savory dish with a good oolong tea. I've experimented with chicken, shrimp and tuna. I had some lamb in the freezer and decided to give it a shot! 

First things first, white2Tea has such cool packaging :) The clover patch tea that was in my box is described as having an intense floral fragrance and a mineral mouth feel. Growing up in an Iranian household, lamb is very familiar to me and I like it very much. Lamb is very intense because it's rich and fatty. Although this oolong is also described as intense I thought that the floral fragrance and it being a rock tea would be a great addition to the lamb. 

I went back to my roots a bit and combined some of my favorite flavors for this marinade. Turmeric and dill are central to many Iranian dishes and I love how they taste on meat. 

This tea can be steeped 5x so after my steep for the marinade I decided to steep the leaves a few more times for myself! P.s. this GORGEOUS, hand painted dish is something I scored in Amalfi. It's actually an olive dish but I thought this was a great way to show off it's beautiful design. 

A warning about turmeric which you may or not know: do not overdo it. Turmeric has become really trendy due to it's health benefits but on meat too much can be a bad thing. It has a potent flavor and you don't want it to take over all the other flavors! I used a bit more than a teaspoon in my recipe but I think that's a good amount to use. 

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This is a quick rice called "cateh" that I eat with most of my meals. I think I'll share the recipe one day but because I don't do much measuring except with my eyes and nose it's hard to explain how to cook it!. Also, I know this is like the third recipe I've posted with green beans. I don't just eat green beans, I actually love all vegetables it's only a coincidence! :) 

The tea is very subtle in this recipe and If I were to do it again I think I may steep the tea several times and compare the bases! All in all, it was delicious and a simple dinner for any lamb lover!