Discover Top Posts Tagged with #myteaguy

Tie Guanyin is a premium variety of Chinese oolong tea from Anxi in Fujian province, China. Tie Guanyin produced in different areas of Anxi have different characteristics. This traditional oolong is produced under the supervision of Tea Master Lin Chui Wen. It produces a rich reddish brown liquor with an enticing, roasted, nutty taste. #tieguanyin #tieguanyintea #oolongtea #oolong #oolongcha #chineseoolong #chineseoolongtea #myteaguy #truetea #anxitieguanyin

#oolong #chineseoolong #tieguanyin #truetea #tieguanyintea #chineseoolongtea #anxitieguanyin #oolongtea #myteaguy #oolongcha

2006 Yiwu Zhengshan Aged Raw Puerh Yi Wu Pu Erh is known for its gentle and mild character, in stark contrast with strong and pungent Ban Zhang Pu Erh while they are both seen as the best Pu Erh teas and sought after by Pu Erh lovers. For years, Ban Zhang Pu Erh is likened to the King and Yi Wu, to the Queen by people. This green (raw) Pu Erh brick was compressed using tea leaves harvested from the Yi Wu Mountain in the early spring of 2006 from 100- 300 years old arbor tea trees and then sun-dried, hand sorted and stone pressed. Now, it has been aged for more than 7 years. On infusion, the Yi Wu Raw Pu Erh Tea brick produces a lovely golden red liquor with a quenching and refreshing flavor and a vaporous mouthfeel characteristic of the best Yi Wu Pu Erh. #puerh #puerhtea #puerhaddict #puerhcha #yiwu #tea #gonfucha #gonfucha #myteaguy

#puerhcha #tea #yiwu #puerhaddict #puerhtea #puerh #myteaguy #gonfucha

Recipe Blog Introduction - Marbled Tea Eggs

Thank you all for taking the time to read my introduction. I, like you, am a lover of tea. I am also a chef who has been leading professional kitchens for the past 28 years in producing unique, innovative dishes enjoyed by thousands.

Back in the 80's, I attended University, pursuing a engineering degree, but my true heart's passion was to one day become a chef. After two years in school, I made the decision to follow my heart's passion and had a conversation with my father which went something like this;

Me: “Dad, I’m dropping out of college. I want to enroll in culinary school.”

Dad: “You’re quitting engineering school to become a f@#&ing cook?!”

Me: “No, I’m quitting engineering school to become a f@#&ing CHEF!!!”

I pursued aggressively my goal of reaching the top of my field. I put in long days and nights, listened and learned. Slowly I moved up the culinary ladder... pantry station, pasta station, grill station, saute station, saucier, sous chef, executive sous chef, executive chef, and after leading the culinary staff in several of the finest hotels, I eventually decided to invest in a restaurant. The restaurant did very well, received great reviews, and a loyal following.

Here comes the tea part...

Throughout those years, tea had been catching my attention. I was intrigued by the different flavors and colors produced by the brews. In my later chef years, I began to incorporate tea into some of my menu offerings and found that my patrons were enjoying my new tea dishes as much as I was enjoying creating them.

Again, I chose to follow my heart's passion. I began to learn all I could about tea. I went to all the tea houses I could find and talk with all the tea enthusiast I met about teas, teaware and tea culture. I went to China several times to get closer to see where the magic happens, I enrolled in a course and received ITMA Tea Sommelier Certification. I then discussed the possibility of opening a online tea shop to other passionate tea friends I met along the way and created a global network of tea enthusiast dedicated to finding great tea and making it available to everyone. myteaguy.com was born!

Here comes the Recipe Blog part...

The myteaguy.com Recipe Blog combines both of my heart's passions by sharing my tea recipes, old and new, with all of you. I will be sharing recipes which have been around for hundreds of years, such as Marbled Tea Eggs and Dragonwell Shrimp, as well as many of my newer creations such as Lapsang Souchong Braised Beef Shortribs and Masala Chai Crème Brulee.

I truly hope that you will join me for the ride and try to make these recipes yourselves at home. You will be amazed at how simple and fun cooking can be and if you’re a tea lover, like me, you will truly be thrilled at having another way to enjoy your tea.

I leave you now with a classic recipe;

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Marbled Tea Eggs (Dragon Eggs)

1 cup soy sauce

1 cup sugar

1 tablespoon black peppercorns

1 teaspoon fennel seeds

½ teaspoon cloves

4 pieces star anise

4 sticks cinnamon

2 tablespoon lapsang souchong loose leaf tea

1 quart water

18 large eggs

Combine the soy sauce, sugar, black peppercorns, fennel seeds, cloves, star anise, cinnamon, and water in a large saucepan and bring to a boil.

Turn off the heat and add the lapsang souchong tea.

In a separate pot, place the eggs carefully on the bottom.

Cover the eggs with cold water and bring to a boil.

Remove the eggs and crack the shells all over by rolling on a hard surface.

Return the cracked eggs to the saucepan containing the soy mixture

Bring to a boil.

Reduce to a simmer and cook for 5 more minutes.

Refrigerate the eggs overnight, while still in the hot liquid.

Peel of the cracked shells from the eggs, exposing the shiny marbled surface.

Rinse in cold water to remove any remaining shells.

Store refrigerated till you are ready to eat.

#online tea store #eggs #lapsang souchong #recipes #tea recipes #ban zhang #puer #puerh #raw puerh #myteaguy

Longjing Egg White Frittata. A great way to use your brewed leaves 😋 #tearecipes #cookingwithtea #myteaguy

#myteaguy #tearecipes #cookingwithtea

We had a great time at #coffeeandteafestival in Brooklyn,NY this weekend. A big thanks to @kuisjanet, @lyndaashaw and @davidmanukjan helping to make it all happen, and to all of the #myteaguy fans out there who stopped by our booth, and to the #teavendor community for being such a great bunch to get together with! #nyccoffeeandteafestival

#nyccoffeeandteafestival #teavendor #coffeeandteafestival #myteaguy

Dà Hóng Páo is an important Wuyi Oolong tea. Legend has it that the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China. #dahongpao #yancha #chineseoolong #oolong #myteaguy

#myteaguy #yancha #oolong #dahongpao #chineseoolong