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@teaboardofkenya-blog
Novelist Tom Holt said 'American-style iced tea is the perfect drink for a hot, sunny day. It's never really caught on in the UK, probably because the last time we had a hot, sunny day was back in 1957'
He might be right about the sunny days, especially this year, but we love an iced tea all the same!
Totally agree!
Love this quirky lego teapot!
Are you part of the Tea Renaissance?
Even though we are confronted with coffee shops at every turn, new surveys have revealed that we are still a traditional nation of tea drinkers with 78 million mugs drunk every single day! And this tradition is just as true in the workplace. The long-established tea break is still alive and kicking throughout British offices, with the majority of us enjoying our cuppas at 10am and 3pm.
And this delightful tradition doesn’t stop at tea. A quarter of us bring in cakes and biscuits to share with our work buddies to encourage team bonding. Great news for the third of us who like to dunk a bicky in our teas.
Whilst we love drinking tea, a third of us hate making it for colleagues, and one in ten actually make the teas badly on purpose so no one will ask them to do the tea run again. Very sneaky!
Here at Kenyan Tea, we can’t say we are shocked by these findings. Tea always creates the perfect moment for sharing, friendship and relaxation. And on that note…anyone for tea?
Keep cool with Kenyan Tea!
Mix up a delicious jug of peach Kenyan iced tea in a matter of minutes to keep you feeling refreshed in the summer heat. Both Kenyan tea and peaches are great sources of antioxidants and vitamins, and the peaches add natural sweetness, so you won’t even need to add sugar! Good news when the beach is in sight!
All you’ll need is 8 Kenyan tea bags, 4 peaches, and water
Brew your Kenyan teabags in 4 cups of boiling water for 5 minutes.
Remove the teabags and let the tea cool.
Peel the peaches, remove the stone and puree in a blender, or if you don’t have a blender just use a sieve!
Combine the peach puree and Kenyan tea and add 2 cups of cold water. Place in the fridge until chilled and serve over crushed ice.
And why not hold on to those 8 used tea bags. Kenyan teabags can help to soothe sunburnt skin and take away that sunburn sting. Simply place the cooled teabags on sore spots, lie back and let Kenyan tea work its magic!
Enhance your natural glow with a Kenyan green tea face mask, to keep you looking radiant and blemish free!
This face mask will have you looking luminous in minutes, and it couldn’t be easier to make, just follow these five simple steps:
Kenyan green tea is full of antioxidants and polyphenol, which help remove toxins in the skin, moisturise and rejuvenate tired skin. Brew a pot of loose leaf Kenyan green tea and leave to cool. If you want to speed up the cooling, pop the pot in the fridge.
Mix 3 tablespoons of tea with 3-4 tablespoons of rice flower. Rice flower has been used to treat skin for decades and helps to reduce the appearance of blemishes and smooth out wrinkles. The mixture should be spreadable but not watery, so just add a little more rice flour to get the desired thickness.
If you want to, add some fruit into the mix. Different fruits have fantastic properties to promote healthy skin. Why not try banana, which will leave your skin perfectly moisturised, or naturally cleansing lemon.
Apply the mask to clean skin.
Leave on for 10-15 minutes, rinse with lots of water, and enjoy your new glow!
Tea leaf reading (Tassology) – What do your left over leaves mean?
The first records of Western Tassology go all the way back to medieval times, when fortune tellers looked for different meanings in molten wax. A couple of centuries later merchants brought tea into Europe and tassology developed into tea-leaf reading. People believe that the patterns created by your left over tea leaves reveal exciting clues into your future!
How to have a go:
Relax and enjoy a large cup of loose leaf Kenyan tea.
Leaving a few drops, shake your cup well and then drain the tea so you can see the leaves clearly.
Now the fun can begin - allow your imagination to see the shapes made by the leaves.
A diviner can read the leaves using their intuition, but for the rest of us there’s a useful dictionary revealing the meaning behind every symbol imaginable! Check it out here http://www.tea.co.uk/astro-tea-symbols
Our British tea-drinking habits have been found to help lower the risk of Type 2 diabetes - but only if you drink four or more cups a day. A recent study in Germany of European populations found that countries that drank four cups a day - the British average - had a 20% lower risk of developing the illness. Time to put the kettle on!
It’s another scorching day, so we’re going to be cooling down with an iced tea! Here are our top tips if you’ve never made it before: 1. Use filtered water for the best taste – and that applies to your ice cubes too! 2. Use a proportional amount of water and tea. Use one level teaspoon of loose leaf tea for every half pint of cold, filtered water. Let the tea sit for 45 minutes at room temperature before chilling it, as abrupt changes can alter the flavour. 3. Try using tea or fruit juice ice cubes so you don’t dilute the flavour – fruit juice will give a lovely flavour to your tea 5. Use loose leaf Kenyan black tea for optimal flavor. Broken tea is hand-plucked and hand-processed directly from the grower and has a greater surface area to ensure a high quality, robust brew. 6. Add sugar, honey or fruit to taste. Enjoy!
We like out tea hot, cold, in a mug, or in a teacup - and also in a cocktail!
Try a green tea infused gin and tonic for a twist on this classic combination - just infuse one 35ml measure of gin with a teaspoon of Kenyan green tea for six minutes, then strain and top with your favourite tonic water. Serve with a wedge of lime and plenty of ice in a tall glass. Enjoy!
We’re big fans of any kind of tea break, but afternoon tea has got to be one of the best ways to enjoy a good cuppa, and some delicious cakes! The tradition of Afternoon Tea is generally attributed to the Duchess of Bedford who began taking tea in the 1840s. The Duchess found herself peckish between lunch and late dinner, so gathered women for tea and refreshments between 4pm and 5pm, and so the tradition was born.
Many other variations on teatime have developed over the years including cream tea with scones, full tea with scones and savouries and high tea which was the traditional working class main meal of the day, at 5pm.
We're looking forward to summer and hoping for a hot one so we can play around with some delicious iced tea flavours! Try adding ginger, lemon or fruit wedges to freshly brewed black tea, then leave it to cool and serve with ice and your favourite garnish - fruit wedges or even a cocktail umbrella would be a nice touch!
Are you doing any baking this bank holiday? To brighten up an otherwise damp weekend we're going to be making these delicious and bright spring cupcakes - perfect for a refined afternoon tea party, or accompanied by a cuppa in your favourite mug!
Raspberry swirl cupcakes:
· 125g unsalted butter, softened
· 175g caster sugar
· 3 eggs
· 1 vanilla pod, cut in half and seeds scraped out
· 1tbsp vanilla extract
· 125g self-raising flour
· 50g '00' grade plain flour, sieved
· Zest of 1 large lemon
· 75ml buttermilk
· 100g fresh raspberries
Lemon buttercream:
125g unsalted butter, softened
250g icing sugar, sieved
Juice of 1 large lemon
To decorate:
Icing sugar, for dusting
Blue food colouring
125 g (41/2 oz) ready-to-roll white fondant icing
Edible silver balls
You will also need:
Flower cutters
Disposable piping bag
Writing nozzle
Method:
Preheat the oven to 190oC/375oF/Gas Mark 5.
Line a 12-hole muffin tin with paper muffin cases.
Whisk the butter, sugar and vanilla seeds together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Add the eggs, flours and buttermilk and whisk until combined and fluffy.
Meanwhile, mash 100g of fresh raspberries in a bowl until you have a rough puree.
Fold through the puree into the fluffy mixture until it's just mixed and slightly marbled.
Divide the mixture equally between the paper cases, filling them about two-thirds full, and bake in the oven for 18-20 minutes until golden and risen.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.
For the lemon buttercream:
Whisk the butter in a bowl until fluffy.
Gradually add the icing sugar and whisk until it comes together
Add the lemon juice and whisk until light and fluffy.
Use as required
To decorate:
Reserve 2 tablespoons of the buttercream.
Colour the remaining buttercream with a few drops of blue food colouring, beating with a spatula until light blue.
Spread the blue buttercream over the tops of the cupcakes using a small palette knife.
Lightly dust a clean work surface with icing sugar and roll the fondant icing out until about 3−4 mm (1/8−1/4 inch) thick.
Using a selection of large, medium and small flower cutters, stamp out lots of flowers until the icing has been used up.
Arrange a few different sized flowers on top of each cupcake, spacing them so they look like spring blossom.
Put the reserved buttercream into a piping bag with a plain writing nozzle and pipe flower stems joining some of the flowers together and coming from the side of each cake.
Prick a hole in the centre of any large flowers using a skewer.
Arrange a silver ball in the centre of each flower.
Recipe from www.goodtoknow.co.uk
Exciting news for those looking forward to the Olympics - the Kenyan Olympics Marathon team has been announced and will include the male and female London Marathon winner!
Wilson Kipsang will join two-time defending world champion Abel Kirui and Chicago titleholder Moses Mosop for the Olympic race. Mary Keitany, who won the women’s race in London last weekend will also compete at the Olympics alongside world champion Edna Kiplagat and Priscah Jeptoo, who finished second at the world championships. All three ladies are pictured on the podium at the London Marathon last Sunday. Good luck Kenya!
Yesterday saw 35,970 dedicated runners take to the streets of London to complete the gruelling 26.2 mile marathon, in which Kenyans proved victorious!
Wilson Kipsang won the men's professional event with a time of 2 hours, 4 minutes and 22 seconds, just four seconds behind the race record, while Mary Keitany took the women's title in just 2 hrs 18 minutes and 44 seconds, putting her in line to be chosen for the 2012 Olympics.
Congratulations to all those who completed the race!
We’re gearing up for the London Marathon this weekend and keeping our eyes peeled for how the Kenyans do, we’re expecting great things!
Kenya’s Rift Valley Province alone has produced more Olympic medalist distance runners than any other country over the last 50 years. The ‘valley’ sits at 9,000 feet above sea level meaning the air is thinner and contains less oxygen, so the lungs have to work harder to supply oxygen for the body. This results in transformations to the body that come in very handy for runners – the lungs expand, the heart grows larger and propels more blood with each pump, body fat decreases and networks of capillaries suffuse the leg muscles.
Combine this with rigorous training and the results speak for themselves – Kenyans now hold seven out of ten fastest marathon times in history!
Tea's not just for drinking - use it for cleaning too! Brew a pot of strong tea then use it to clean your mirrors and reflective surfaces with a damp cloth. Then buff with a soft, dry cloth for a sparkly, streak-free shine. This is a great idea if you’re looking to save some money on cleaning products, and also if you prefer a chemical free solution to keeping your house sparkling clean.
