Green smoothies are all the rage.

But I’ve just not developed a taste for kale, spinach, broccoli or any other green vegetable in my smoothies and prefer to stick to my fruit concoctions.

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A banana is a great start to the day. In recent years, bananas have received some bad press because they do not score as low on the Glycaemic Index (GI) as many other fruits and vegetables. But, as this really excellent guide explains, there are weaknesses in using the GI to assess food – you have to eat a lot more of some foods to hit the 50 grams of digestible carbs on which the score is calculated than you do for others – although bananas have a GI score of around 50 (depending on ripeness) you’d need to eat 3 bananas to hit that 50 grams of digestible carbs. It’s also worth remembering that the GI doesn’t take into account the nutritional benefits (or lack of them) of different types of food – crisps are only a touch higher than bananas in terms of their GI score! A banana for breakfast not only keeps me feeling full for quite a few hours, it is also a good source of fibre, potassium, magnesium and vitamins C and B6.

Recently I’ve been drinking even more matcha than usual, after writing an article all about it for a recent issue of Good Things magazine. Although the method of grinding tea leaves into a powder originated in China, it was not until the practice reached Japan by way of Zen Buddhist monks that it developed into the drink we know today. Matcha is traditionally made by stone grinding green leaves of shade-grown tea (gyokuro). Before grinding the leaves are dried, de-veined and de-stemmed, in this state they are known as tencha. Growing tea in shade slows down the growth, stimulating an increase in chlorophyll levels. This turns the leaves a darker shade of green and causes the production of amino acids, in particular L-Theanine, which provides a distinctive umami flavour. L-Theanine is also claimed to reduce stress, sharpen cognitive performance and improve mood, especially when combined with caffeine, as it is in matcha.

Prunes – dried plums – have long been used as a mild natural laxative, although there’s no real evidence that they’re any more effective than other fruits and vegetables that are good sources of dietary fibre, bananas included. But I love their rich flavour, and they’re a great natural sweetener.

Of course, the dark colour of prunes turns what would otherwise be a brighter green smoothie into a less visually attractive brown one, so feel to substitute with dried dates or apricots, or a generous squirt of honey or maple syrup, each of which will create a quite different flavour profile for your 3 ingredient smoothie.

3 Ingredient Breakfast Smoothie | Banana, Prune & Matcha

Ingredients
1 large banana, peeled – about 125 grams peeled weight
2-3 teaspoons matcha (Japanese green tea powder)
60 grams pitted dried prunes*
1 cup of water, or more for a thinner smoothie

* substitute with dried dates, dried apricots, honey or maple syrup if preferred.

Method

  • Place all ingredients into a blender and blitz until smooth.
  • Pour into a glass and drink straight away.

Tip: My Froothie Optimum power blender makes quick work of even the toughest dried fruits, but if yours is not as effective, soak the dried fruits in water for 30 minutes before blending – you can use the soaking water in the smoothie too.

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For more fruit smoothie inspiration check out:

 

A few weeks ago, I had the pleasure of attending a Matcha Masterclass by Jameel Lalani, founder of Lalani & Co.

Not long before, I wrote an article about matcha for which I spoke to several retailers of high grade Matcha, Lalani & Co included. (Look out for the article in the March issue of Good Things magazine). During those conversations, Jameel recommended his recipe for a matcha and fruit smoothie, which sounded rather delicious. I was later invited to the masterclass to taste his tempting smoothie recipe and to learn how to make a matcha latte.

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Hosted by Curators Coffee near Oxford Circus, the evening class lasted one and a half hours, during which time Jameel not only introduced the class to matcha – what it is, how it’s made, how one assesses quality, how best to use high grade and regular matcha powders – but also took us through how to make matcha (both usucha thin and koicha thick style), matcha latte (with lessons on latte art from a member of the Curators Coffee team) and a matcha breakfast smoothie. Each of us made our own matcha and matcha latte, the smoothie was made in one batch, while we crowded around the blender.

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Little sweet treats were provided by Curators Coffee, very much in the matcha tradition; matcha is usually served with wagashi – Japanese confectionary. It was a lovely evening, and everyone really enjoyed it, none more so than the giggling gang of students celebrating a birthday and the latte addict who’d attended another class with Curators just the evening before.

This is an ideal class for anyone looking to learn a little more about matcha and, more specifically, how to drink it. Book via Curators Coffee. The class is priced at £40 per person, and includes a jar of Lalani & Co Matcha Gold to take home; this is a top grade stone milled Matcha that retails for £29.

Kavey Eats attended a Matcha masterclass as a guest of Lalani & Co.

 

Tombo, Japanese for dragonfly, is a small deli and cafe in South Kensington, just a minute’s walk from the tube station. It offers a small menu of modern Japanese food and quality tea. I’m a particular fan of it’s Japanese desserts, which often feature ingredients such as azuki (red bean paste), matcha and sesame.

On my latest visit, I tried the Tombo Afternoon Tea; served from 3 to 5pm, this is a lovely variation on traditional sandwiches, scones and cakes.

The standard afternoon tea (£12.90 per person) includes your choice from Tombo’s selection of teas, or for £19.90 you can upgrade to sparkling sake instead. I went for genmaicha which Tombo unusually combine with matcha. My friend chose peppermint tea, as she was looking for a non-caffeinated option. The teas were excellent and hot water is provided for top ups, automatically – a nice touch.

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For the savoury course, we enjoyed temari sushi (salmon and prawn) and maki sushi rolls (salmon and french beans). Having checked it was possibly before our visit, my friend requested that all seafood items were switched for vegetarian/ chicken ones, she is currently on a restricted diet. I would ask Tombo to take more care with requests such as this – one of the sushi rolls served on the non-seafood plate contained salmon. That aside, in terms of quality and flavour, the sushi was very enjoyable.

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On the lower layer of the slate food stands came a selection of desserts. On my visit these included azuki doriyaki (filled pancake), matcha cream doriyaki, matcha gateau, azuki gateau, a pink macaron and a chocolate. My friend wasn’t as keen on the azuki doriyaki or matcha gateau – she preferred the other desserts in the selection. My favourites were the matcha gateau and the macaron.

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Both of us really enjoyed Tombo’s afternoon tea – the sushi alternative to sandwiches is a really novel and welcome approach and the price very reasonable for the quality of food and drink.

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Press images courtesy of Tombo Deli & Cafe

Kavey Eats dined as guests of Tombo Deli & Cafe. Thanks also for the two additional images of cafe exterior and afternoon tea stand.

Dec 062014
 

The world of tea is a vast one. For those happy with basic black tea in teabags (or loose) it’s pretty straightforward; every supermarket in the country stocks black tea teabags and loose leaf English Breakfast, Assam and Darjeeling are just as easy to find; Earl Grey (black tea with the addition of essential oil extracted from bergamot orange) is also universally available.

But what if you discover that oolong or green tea are more to your taste? Perhaps you hear about yellow and white teas, aged pu-erh (dark fermented tea made in China’s Yunnan province), genmaicha (Japanese green tea with roasted rice)? You’ve read that matcha and sencha are both green teas but aren’t sure how they differ? How do you learn more about them, and more importantly, how can you sample a wide range to help you narrow down which styles of tea you personally enjoy the most?

Finding out about the different teas is not too complicated. It’s a topic that wikipedia is very useful on – just search for wiki oolong, wiki matcha, wiki sencha… you get the idea. And obviously, many online tea retailers also have guides to the teas on their websites. There are specialist blogs aplenty and if you become really keen, you can buy a specialist book or two. I’ve been eyeing up this one, Tea: History, Terroirs, Varieties by Kevin Gascoyne, published earlier this year.

Regular readers know I have been exploring the world of teas for some years, and I have a particular fondness for oolongs and green teas. You can look back through my many tea posts, or take a look at my Christmas tea gift guide from 2012. In that post, I mentioned Adagio Teas, a US company that started to also sell in Europe a few years ago, amongst others.

Adagio Teas offer an extensive selection, covering the range of tea styles.

They’re a great option for those looking to expand their tea repertoire – not only can you pick and choose your own selection, they also provide 9 Tea Samplers, each box containing small packets of four different teas.

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Emperor Sampler Set

The Samplers include Silk Road (Chinese black teas), Raja (Indian and Sri Lankan black teas), Chai (teas blended with a variety of spices and herbs), Tropical (teas blended with fruit), Formosa (Taiwanese green and dark oolongs), Samurai (Japanese green teas), Emperor (top quality green teas) and two more that cover herbal infusions, Garden and Rooibos.

I put three of the Samplers to the test along with two individual teas chosen from the full range.

 

Emperor Sampler Set

The Emperor Sampler Set is £13. Note that the two of four teas currently listed differ from those in my set, delivered a few months ago.

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From left to right: Silver Sprout, Dragonwell, Gyokuro, Jasmine Yin Hao, The gyokuro brews to an

Silver Sprout brews to a pretty amber and has a rich sweet aroma that reminds me of rice pudding. The taste is mild, smoky and more like an oolong than a typical green tea.

Dragonwell brews to a greeny yellow and smells like a typical green tea – it has rich intense grass, hay notes. On the palate, the grassy taste comes through, but so too does a mild dairy umami that wasn’t obvious to the nose. It’s rich but refreshingly vegetal at the same time.

Gyokuro brews bright yellow and has an uncomplicated green vegetal aroma. The flavours are gentle, a soft grassiness with a mere hint of umami savouriness.

Jasmine Yin Hao is a jasmine-infused silver tip tea – “tip” in this context refers to tiny unfurled buds, given only the lightest of processing. It brews orangey yellow and the only aroma I can detect is a strong floral scent of jasmine. On the palate too, jasmine dominates. This is a lovely floral tea, but be aware that the green tea beneath doesn’t come through very clearly.

 

Samurai Sampler Set

The Samurai Sampler Set is £9.

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From left to right: Genmaicha, Kukicha, Sencha Overture, Hojicha

Genmaicha is a popular tea in Japan; a combination of green tea and toasted rice. This one brews to a greeny yellow and has a fabulous aroma of roasted rice, like popcorn and marshmallows. It tastes as you’d expect, the rich roasted rice flavours and underneath, the clean vegetal notes of green tea. It’s rich, savoury and very comforting.

Kukicha is a blend of tea leaves and tea leaf stems. It brews to a similar greeny yellow as the genmaicha but could not be more different. The smell is lemon citrus and freshly cut grass. The citrus is on the nose only, the taste is a very light green tea. The umami savouriness is very muted, there’s no bitterness at all, this is a much lighter green than most.

Sencha Overture is a delicious green tea, and a good introduction to the style; sencha is harvested in spring and early summer and steamed rather than sun dried, which results in a clean but rich vegetal flavour. This one brews pale yellow. On the nose, it delivers a really intense sweetness, like caramelised milk and a mild vegetal scent. On the palate the green vegetable taste comes through clearly.

Sencha is produced in spring and early summer. After that, the full summer harvest creates bancha. Roasting these bancha tea leaves creates Hojicha. Adagio’s hojicha brews a dark red brown. The smell is smoky and woody. On the palate it’s rich, smoky and with hints of tobacco and wood. Very much like a well-flavoured black tea, I find.

 

Formosa Sampler Set + Hsinchu Oriental Beauty + Formosa Ali Shan

The Formosa Sampler Set is £9. A 12 gram box of Hsinchu Oriental Beauty is £9. A 34 gram box of Formosa Ali Shan is £9.

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I find the Formosa oolong (sampler set) disappointing. It’s smoky, one-dimensional black tea, with no richness or complexity of flavour. I don’t get any hint of the raisins or ripe fruits in Adagio’s description.

The Formosa Bai Hao (sampler set) brews to a paler amber than the oolong. It has a slightly more interesting aroma, milky with a little smoke. On the palate it’s a little lighter and sweeter in flavour, with a hint of milky umami. But it’s still not very complex, rich or interesting.

The Hsinchu Oriental Beauty is a world apart from the two above. It’s a highly oxidised premium grade bai hao from Taiwan’s Hsinchu county it is made up of white, green, yellow, red and brown leaves. The colour when brewed is a pale greeny brown and the aroma is amazing, a burst of floral, fruitiness. The taste is even more phenomenal than the smell with intense fruits, flowers and honeyed sweetness. I don’t have the vocabulary to do justice to the roundness of flavours, it seems to satisfy more of my tastebuds than the other teas.

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Jade oolong (sampler set) brews yellowy green and has a grassy aroma and smells like sweet milk. The taste – vegetal grassiness and the hint of umami savouriness – is a more typical of a green tea than an oolong; it’s the lighter side of the oolong style.

Pouchong (sampler set) is another lightly oxidised oolong that brews to a yellow green. The smell is intense, much sweeter, like semolina halwa with a hint of vanilla. The taste is less complex than the smell lead me to expect, in fact it’s a disappointly mild and light.

Like the pouchong, the Formosa ali shan has an intense sweet flavour, the same semolina and vanilla – I even took both cups into different rooms to check the scent of one wasn’t influencing the other! This time, the promise of the aromas comes through on the palate. It’s rich, fruity, a little sweet and with the merest hint of green grass, and it fills the palate, much like the Hsinchu bai hao.

 

To recap, the samplers provide a great way to try lots of teas without breaking the bank. Of the ones I tried, the Samurai was my clear favourite. Or, of course, buy any of the teas individually.

Adagio are currently running a pre-Christmas offer of free standard UK delivery on orders over £20 (usually it’s a £30 minimum spend to qualify for free shipping). This offer is available on their website till December 14th!

Kavey Eats received product samples from Adagio Teas.

 

Yao Yao Cha means Shake Shake Tea in Chinese. The naming approach tickles me and certainly the little shop in London’s Seven Dials area has shaken up the local bubble tea market since it opened earlier this year. Yao Yao Cha’s founder and owner Susan Fang was born in Taiwan but has lived in New York, Dubai, Seoul, Beijing and now London (a city she describes as the most vibrant she’s lived in to date; I’ll drink bubble tea to that!)

In launching this business she wanted to bring us an authentic taste from her childhood, adding global influences gleaned from her globetrotting lifestyle.

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The storefront on Earlham Street and Dagaz, our friendly server

The menu offers classic Taiwanese bubble tea options alongside modern, global flavours.

Bubble tea (aka boba tea), for those who’ve not come across it before, is simply a glass of (usually) sweetened tea with a generous spoonful of tapioca pearls at the bottom. Served with an extra wide straw that allows you to suck the little spheres of tapioca up as you drink. I’ve found that most people either love or hate the chewy texture of the tapioca, with some of my friends describing them as frogspawn (how do they know?) and others delighting in the bounce, as I do.

Most bubble drink cafes sell a variety of drinks, so if tea isn’t your thing (and there are quite a few different teas to choose from) you one of a range of frappés instead. For tea drinkers, there’s matcha green tea, a range of fruit-flavoured jasmine green teas, several black teas including ones flavoured with salted caramel, chocolate, strawberry and lemon. Frappés include blueberry, mango, passion fruit, chocolate and even crème brulée!

The teas can be ordered hot or cold, though personally I think cold works best with bubbles.

Don’t worry if you don’t think you’ll like traditional bubbles either; another option is to order your drink with fruit pop spheres – tiny liquid-filled spheres available in a range of flavours, with not a hint of chewiness to them. Or maybe you’d prefer a flavoured jelly, chopped into teeny tiny cubes?

Teas are £3.50/ £4.50 (regular/ large) and include a portion of tapioca. Frappés are £4.00 and include one flavour of fruit pops or jelly. Extra fruit pops or jellies can be added to any of the drinks.

Oh and, if you visit in the evening, YYC are usually running a 2 for 1 offer on the bubble teas.

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Sweet milky black tea with lychee pops and salted caramel black tea with tapioca pearls.

Newer to the menu is the range of shaved ice desserts, known as baobing in Chinese and hugely popular across China and much of East Asia.

We had a lovely time chatting to Dagaz who came to London from Taiwan just a few months ago and is really enjoying working in Yao Yao Cha, improving his English and exploring the architecture of London.

On his recommendation, we went for one traditional shaved ice (with condensed milk syrup, taro, crème brulée pudding, tapioca pearls and red bean paste) and one modern option with fruit pops and jellies and a mango fruit syrup.

Tapioca pearls are included for free (if you want them) and the £5 price includes three additional toppings of your choice. Of course, you can add more if you like, for 50 pence per topping. Portions are enormous and one is plenty for two to share, or even three if you’ve just stuffed yourself with huge bowls of ramen, as we had!

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Shaved ice with traditional toppings; shaved ice with mango syrup and a selection of fruit pops and jellies

With lots of great restaurants in the immediate vicinity, I hope lots of Londoners discover the pleasure of a shaved ice dessert. With all the sugary toppings, it’s not a healthier option but it makes a refreshing alternative to the creaminess of ice cream and it’s particularly appealing when the weather is warm.

 

Kavey Eats was a guest of Yao Yao Cha.

 

Do you drink a variety of teas? Black, green, white? Oolong? {whispers} Herbal or fruit? {stops whispering}

How do you make yours?

Do you boil the kettle, pour boiling water over the tea bag or leaves and stir impatiently to make the tea brew faster?

Do you brew directly in the mug?

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I use loose leaf tea in a mug.

I don’t really miss a teapot as I rarely drink more than a mug of tea at a time (and never the same tea as Pete chooses to drink). Tea leaves go into a fine mesh strainer that can easily be lowered into my mug. I reuse the same leaves for at least another brew, often two or three, depending on the tea.

But I am guilty of using boiling water straight from the kettle.

And, as any fule kno, many teas are not at their best when brewed in boiling water.

Black tea (and herbal or fruit infusions, which I snootily don’t consider to be tea) are better suited to brewing at 100°C.

But oolong, green and white teas benefit from lower temperatures.

Flavour-providing amino acids and natural sugars dissolve into water at relatively low temperatures, releasing sweetness as well as a range of rich and complex flavours. Higher water temperatures extract more tannins resulting in bitterness that can easily overwhelm the key flavours of these types of teas.

Good quality tea should be treated with respect.

I really ought to know better, having benefited from the wonderful expertise of many a top tea master over the years. I have tasted exquisite teas from China to Japan, Taiwan to Korea, India to East Africa and enjoyed them at their optimum. And yet the best I’ve managed when making tea at home is to leave the kettle for a few minutes after boiling, to allow the temperature of the water to drop a little. Of course, I never have any idea of just how much it’s dropped.

It’s criminal really, given that I happily spend money on excellent tea. My current favourite is still Momo Cha Fine Teas’ High Mountain Oolong, but I’m also enjoying a delicious genmai-cha from The East India Company and an elderly but surprisingly well preserved oolong from Teanamu (my fault: I found it, forgotten, at the bottom of a box of tea).

For over a year, I’ve loosely been investigating smart kettles – the kind that allow you to heat the water to a number of different temperatures. A friend of mine has one and I’ve been coveting my own but I never get farther than an idle internet browse. I’ve not even made a shortlist, let alone picked a winner and placed an order.

sage by heston tea maker 2

Lucky day, then, when Sage by Heston Blumenthal asked me if I’d be interested in trying their Tea Maker, a specialist kettle with tea making function built in. The Tea Maker has a number of pre-sets and the option to use customised settings too. You can use it simply as a kettle, heating the water to your desired temperature. It also offers a brewing function: place tea leaves into the basket provided and the Tea Maker will lower the leaves into the heating water for a specific amount of time, dependent again on the type of tea. Lastly, the Tea Maker can keep the tea (or water) warm for up to an hour.

I probably won’t use the brewing function very often, as it’s recommended for a larger volume of water than I’d want to brew at a time. But the adjustable brewing temperature is an easy way for me to enjoy my favourite teas at their very best.

 

You can find more information about the Sage by Heston Blumenthal Tea Maker here, including a video of Heston explaining how it works. To hear Heston talk in more detail about tea, see this #TalkTeaWithHeston Youtube video.

Kavey Eats received a sample Tea Maker from Sage by Heston Blumenthal. All opinions expressed are my own.

 

Long before my (relatively recent) obsession with Japan I developed a taste for matcha, the very finely powdered green tea that is at the heart of the Japanese tea ceremony.

There are a number of different types of green tea in Japan. Tea leaves for gyokuro are deliberately grown in shade (as opposed to those for sencha, which are grown in the full sun). This slows down growth and stimulates increased chlorophyll levels, resulting in darker leaves and higher levels of amino acids. L-Theanine in particular provides a rich umami flavour which is a key aspect of gyokuro. Once the leaves have been dried, they are either sold as gyokuro, or they are de-veined and de-stemmed before being stone ground very finely to create the vivid green powder known as matcha.

Matcha, the drink, is prepared by whisking matcha powder into hot (not boiling) water until smooth. This rich green tea is quite bitter, so it is often served with wagashi – traditional Japanese sweets.

These days, matcha is also very popular as a cooking ingredient in all kinds of sweet and savoury dishes such as mochi, dango, cakes and biscuits, noodles and even mixed with salt as a condiment.

One of the most popular recipes is ice cream, with the vivid green colour as much of an attraction as the grassy green tea taste.

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I’ve been meaning to make matcha ice cream for the longest time and realised it was a perfect fit for May’s Bloggers Scream For Challenge – the theme this month is Inspired By Hot Drinks.

Most recipes call for making an egg custard from scratch, whisking the matcha in with the other ingredients during the process. However, I decided to see if I could create a quick version of recipe using fresh ready made custard, available from my supermarket. I added a little extra sugar, as freezing tends to dull sweetness a little and I wanted lots of sweetness to balance the bitterness of the tea. I also added a little sake, to help keep the ice cream softer on freezing.

 

Quick & Easy Matcha (Green Tea) Ice Cream

Ingredients
500 ml good quality fresh vanilla custard
3 teaspoons matcha
3 teaspoons caster or granulated white sugar
1 teaspoon sake (or vodka)

Note: I used a good quality full-flavoured matcha but taste your custard once you’ve added the sugar and matcha, and add more to taste, if required.

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Method

  • Combine custard, matcha and sugar in a pan and heat gently on a low heat, whisking regularly.

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  • Once the sugar has dissolved and the matcha has properly mixed into the custard, remove from the heat and whisk in the sake.
  • Cool the mixture in an ice bowl or in the fridge.

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  • Transfer to an ice cream machine and churn, according to instructions for your machine. Mine took about 25 minutes.

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  • Once the ice cream is ready, either serve immediately or transfer to the freezer to solidify further. My machine makes slightly soft ice cream, so I like to freeze to achieve a firmer texture.

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This is my entry into BSFIC.

IceCreamChallenge

There’s still time to enter the challenge, so please check this post for more details.

Happy ice cream making!

 

Quite a few recipes call for tying up flavouring ingredients such as herbs and whole spices inside muslin to add to the pot during cooking; this makes them easier to fish out once the flavours have infused, ensuring no one bites down on a clove, cardamom pod or piece of cinnamon stick when the dish is served.

teabagspice (1 of 1)

For years, I’ve been using a shortcut – instead of faffing about with muslin and string, I just pop my spices and herbs into little single-use pouches intended as home-made teabags.

I first found these in a Chinese grocery store but they are readily available from many suppliers, in a variety of different designs. Of course, I also use them to make handy teabags from my favourite loose leaf teas for taking in to work or when travelling.

The ones I usually buy are most like these pouches, with a lip that folds back over to seal them, much like a pillow case.

cropped-diyteabag1 cropped-diyteabag3
1, 2

1)  Tea Bag Filters 2) Tea Pockets

There are also several in this drawstring style:

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3, 4, 5

3) DIY Teabags 4) Tea Pockets 5) Fill Your Own Tea Bags

 

The ones I’ve shared above are all for sale on Amazon, either sold directly by Amazon or from one of the many other sellers with online shops there. I recommend checking delivery charges when comparing prices, as they vary wildly between products.

Jun 212013
 

I’m not usually a fan of fruit teas, not least because what are so often described as such are not teas at all but fruit infusions. Call me a stickler but I like to call a spade a spade, a tea a tea and an infusion an infusion…

Real fruit teas (containing fruit and tea) I do like; jasmine green, lychee black and a mango black tea I used to buy from a little old man in Camden market when I was a teenager (in the 1980s) but have seldom found since.

Bluebird sell a range of blends which combine good quality tea leaves with fruits, herbs and other ingredients in a way that struck me as fresh and appealing, so I was happy to accept their offer to review some samples. I asked for them to send small taster pouches rather than full packets of each. Great tea doesn’t keep well and I hate wastage. They did include a couple of full size packets to let me see their packaging.

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The company names comes from a ski term: a bluebird day being one with sunny blue skies and fresh powder snow; ideal ski conditions, in other words. Why skiing? Because founders Krisi and Mike escaped the rat race to become “ski bums” in Canada (as they put it). Krisi had worked in the UK tea industry before their trip and whilst in Canada, found a job in a Canadian tea business selling some innovative tea products which they both really admired. The couple decided to hot foot it back home to set up a tea business of their own. Focusing on blending teas and other ingredients to create unique mixes, they refer to what they do as “tea mixology'; although the term struck me as a bit pretentious at first, it’s grown on me more as I’ve come to know their products and can see how well it fits.

Most of the thirty-plus teas in the range are priced at just £4.50 per 65-75 gram pack, with a couple that are a little more at £6 and £7.50. Delivery is similarly reasonable at £2.95 and free on orders over £30. That makes Bluebird one of the most affordable tea companies I’ve reviewed.

You can explore their full range of teas for yourself on their website, but here are my thoughts on the eight I tried.

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Cherry Lips – Sencha green tea, Rose petals, Cherry

Brews to a traditional green tea pale green colour. Has the pleasant familiar grassy green flavour of green tea with clear real fruit cherry and a floral scent from the rose.

 

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A Great British Cuppa – Indian Assam black tea, Ceylon black tea, Chinese Yunnan tea

Brews to a rich dark reddish-brown. Blending three black teas from different tea growing regions of the world creates a nicely rounded and rich black tea.

 

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Elderflower Champagne – Chinese oolong tea, Elderflower, Lemon verbena, Apple pieces, Orange peel, Lemon peel, Hibiscus, Rosehip.

Brews to a pale green with little pools of pink from the hibiscus flowers; mixes to a pinky green. Initially, the smell is of mint and citrus (perhaps the lemon verbena coming through) but as it brews for longer, a clearer tea aroma pervades. When tasting, the apple dominates for me, with little elderflower, citrus or oolong detectable.

 

bluebird-toasted-apple
Toasted Apple – Chinese green tea, Apple, Japanese Genmaicha

Brews to a pretty green colour. The most dominant scent is that of the popped rice from the genmaicha. On the palate, the green tea dominates with a hint of fruit and rice. This is an ideal tea for those who want tea first, fruit second.

 

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MojiTEA – Chinese green tea, Peppermint, Dried lime pieces, Lemongrass, Lime leaves, Stevia

Brews to a pretty pale peach colour. On the nose this tea is intensely minty, indeed little else comes through. I found it similar on the palate, with little evidence of the lime and lemongrass. The stevia gives a hint of sweetness.

 

bluebird-monkey-chops
Monkey Chops – Ceylon Black Tea, Vanilla, Calendula, Banana

This tea brews to a peach colour and smells intensely of sweet popcorn; it’s not an aroma I particularly like but I have a feeling it’s one of those love/ hate kind of smells. On the palate it tastes completely different to the smell, with a rich fruity flavour. I’m disappointed it’s not more obviously banana but it’s certainly fruity. The black tea is lost a little.

 

bluebird-lady-lavender
Lady Lavender – Ceylon black tea, Lavender, Bergamot oil

Brews to a pale peach, paler than I expected from a black tea. Smells of citrus but the typical medicinal tang of lavender comes through on tasting. The bergamot takes a back seat. A nice alternative to the usual Earl or Lady Grey.

 

bluebird-earls-paradise
Earl’s Paradise – Ceylon Black Tea, Papaya, Strawberry, Lime, Jasmine, Bergamot

Brews to a rich dark reddish-brown. Has a heady scent of tropical fruits and flowers, not obviously bergamot. But when you taste it, the bergamot comes through clearly and the fruits are less evident. It’s a lovely version of earl grey, with fruits used to add aroma and a gentle fruitiness to the finish.

 

I’ve enjoyed trying these unusual and inventive blends and am happy to recommend them, especially at the price point. And if you order a sample set you can work out which ones you like best without spending too much and then order larger packs of your favourites.

And for those who like to try something new, the Bluebird matcha is a blend of Japanese matcha (powdered green tea) and Kenyan white matcha (powdered white tea). That’s certainly something I’ve never come across before!

 

Kavey Eats review samples of the products above from the Bluebird Tea Company.

With thanks to Pete for most of the photographs.

 

It’s no secret that I love great tea and I’ve shared many fantastic tea suppliers here on Kavey Eats over the years.

A recent find from the BBC Good Food Show was Momo Cha – their High Mountain Oolong tea absolutely blew me away when I first tasted it and every single time I brewed a cup thereafter. As I said in my original review, it’s the best oolong I’ve ever tasted.

More recently, I’ve also tried and enjoyed some of their amazing Korean teas. Also fabulous.

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In the current economic climate, I take my hat off to people like Niels and Mojca, brave enough to create a new business. It must surely be an on-going challenge to bring their products to a wider audience, to get noticed amongst all the others in their niche. But by offering a truly exceptional product, they are building a base of repeat customers who appreciate their quality teas as much as I do.

How did the couple come to launch their tea business? The pair had always dreamed of running a tea house and sharing good quality tea with their customers. During a holiday to Japan, they researched tea production there, and hooked up with a gentleman who’d been trading tea for decades. He helped them plan a specialist trip around Japan, to meet the best producers and farmers. After that, they started selling Japanese teas at Brick Lane, to gauge customer interest; that was two years ago. They also travelled to Taiwan and Korea to find more producers and more top teas. And just over a year ago, they developed their packaging and opened the web shop.

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Several of their teas won one, two or even three star Gold Awards in last year’s Great Taste Awards, great recognition for such a young and small company. I am sure they will be recognised once again in this year’s awards.

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If you’d like to try Momo Cha teas for yourself, do so now using this special Kavey Eats discount code, valid throughout March 2013. The code is “KaveyEats10%” and knocks 10% off your order (excluding postage).

(This isn’t a referral code, I don’t get commission on the orders you place. I simply want to play a tiny part in helping fellow tea lovers discover Momo Cha’s fantastic teas).

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