there’s nothing like tea.
there’s nothing like tea.
“Everyone knows that a cup of tea is good for you, but the exact reasons for this are not clear. To discover the fundamentals of tea’s health benefits, scientists in Germany have investigated the interactions of compounds from tea with cells on a molecular level.”
I would like to share this recipe with you!It has been suggested by my beloved anon ;)
I’m totally trying this tomorrow!Bless Earl Grey.
Taken from —> x
INGREDIENTS (serves 2)
- 1 ½ cups milk
- 1 ½ tsp earl grey tea
- 6 square of dark chocolate, or to taste
- 1. Combine the milk and tea in a saucepan and gently heat without boiling. Continue heating for approximately 10 minutes. The milk will take on a light tea colour.
- 2. Place 3 (or more if desired) squares of chocolate into a heatproof glass. Pour the milk over the chocolate using a tea strainer/colander to strain off the leaves. Serve.
If I had to choose between tea & coffee, it would be tea every time! I read a lot of Enid Blyton and other British authors when I was younger and they always had tea - when they were having afternoon tea, to warm them up, with breakfast. It is like a comfort drink - hot tea with sugar and lemon. Yum. And of course, when you have tea, you need a biscuit to dip (is this just a British/Aussie thing?!) How perfect are these shortbread bikkies for that?! If you’re not keen on green tea I’m sure you could substitute your favourite. Right, all this talk of tea has me craving. Tea break!
Mycroft’s Chai Tea CupcakesFor ages I’ve been wanting to make tea flavoured cupcakes, and when I finally got around to it, using the delicious Mycroft tea blend was a no brainer! So without further ado, here’s my recipe for Mycroft’s Chai Tea Cupcakes!Cupcake Ingredients:1/2 cup unsalted butter, room temperature2/3 cup granulated sugar1/3 cup powdered sugar (this will make the cake light and fluffy)3 large eggs1 1/2 cups all purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup Mycroft tea blend (or any chai tea)Buttercream Frosting :6 tablespoon butter - room temperature2 cups powdered sugarfew drops vanilla extract1/4 cup tea* (optional)Start by making the tea:
- Bring water to a boil
- Add 1/2 to 3/4 cup water to tealeaves. The leaves should be submerged, but you don’t want too much water. (I used 6 tbsp of tealeaves, but you can adjust this depending on how strong you want the flavour to be)
- Let steep 5-7 minutes.
- Add 1/2 cup milk.
- Let cool and go start making the cupcakes!Cupcakes:
- Line a muffin pan with cupcake liners and preheat oven to 350F/177C
- Beat the butter and sugar until it’s nice and fluffy.
- Add the eggs, one at a time.** Make sure you mix well in between each one. This makes the cupcakes super light.
- In a separate bowl, mix the flour, baking powder and salt.
- Add the flour mix and 1/4 cup tea. Add some flour, mix, add some tea, mix, add some flour, etc. until it’s all mixed in.
- Fill the pan with the batter and bake 17-20 minutes. At 17 minutes, check them with a toothpick. Don’t over bake them or they’ll be dry :(
- While those babies are cookin’, go make some frosting!
- Beat the butter until it’s light and smooth.
- Add the vanilla extract, 1/4 cup tea and half the powder sugar. Slowly beat until smooth, then add the remaining sugar.
- If your frosting is too thick, add a little more tea or milk.
- Make sure the cupcakes are completely cool before icing them or the frosting will just melt.Additional Steps:
- Decorate! I sprinkled my cupcakes with a mixture of ground ginger, cardamom, and sugar to make them pretty.
- Continue to insist that the diet is going perfectly fine, thank you very much.*NOTES:*If you choose to not include the tea in your icing, only use 1 1/2 cups of sugar.**The butter/sugar mixture might look kind of curdled as you add the eggs. Just make sure you beat them in well, and it’ll be fine once you add the flour.
OH MY GOSH YOU GUYS STAWP I CAN’T
It has long been believed that drinking green tea is good for the memory. Now researchers have discovered how the chemical properties of China’s favorite drink affect the generation of brain cells, providing benefits for memory and spatial learning. The research is published in Molecular Nutrition & Food Research.
“Green tea is a popular beverage across the world,” said Professor Yun Bai from the Third Military Medical University, Chongqing, China. “There has been plenty of scientific attention on its use in helping prevent cardiovascular diseases, but now there is emerging evidence that its chemical properties may impact cellular mechanisms in the brain.”
Professor Bai’s team focused on the organic chemical EGCG, (epigallocatechin-3 gallate) a key property of green tea. While EGCG is a known anti-oxidant, the team believed it can also have a beneficial effect against age-related degenerative diseases.
Mind Map #5: [Why tea is so very magical]