Tielka wins eight the Golden Tea Awards 2018

 

Indulge in Life

Musings from the co-founder of Tielka.

Lightly Boozy Mulled Christmas Tea

Rebecca Domorev - Wednesday, November 25, 2015

I created this recipe quite by chance just last week. After watching an educational clip on wine tasting with my husband, I had a sudden urge to splurge on a few bottles of wine to teach my taste buds a thing or two about wine and an unscheduled trip to Bundaberg facilitated what I shall call an educational stop-off at the local liquor store.

For those of you who don’t know, we live in the picturesque, but somewhat remote locale of Agnes Water, QLD and while the two local bottle shops aren’t too shabby, it’s not quite the same as what the big smoke has to offer, which is located a meagre 90 minute drive away.

After choosing a selection of curious looking bottles of vino for my basket, I couldn’t help pass the section on fortified wines to add a bottle of port. And what was my logic to add port, I hear you ask? It was only $7.50 and dropped the average bottle price in my basket enough to make me feel good about my entire purchase.

That evening, on brewing some of Tielka’s limited edition Mulled Christmas Black Tea with honey, I looked wistfully at my recent wine purchase, keen to try something new, and with my tea already in front of me, I felt justified to open the port and throw in half a shot. Of course it wasn’t enough, so another half shot followed.

It was nothing short of tea-wine bliss, I tell you. I was thrown back to my travels in Poland where we often enjoyed a glass of Grzaniec (that’s Polish for hot mulled wine) during the heart of winter, but sadly could never quite reproduce the same taste back home. Alexei insisted that I write down the recipe to share with the whole tea world, so here it is. 

For your enjoyment. Indulge in Life!

Lightly Boozy Mulled Christmas Tea

Makes 2 servings (250ml)

Ingredients


8 grams (4 level teaspoons) Mulled Christmas Black Tea
2 shots port
2 small teaspoons honey
400ml boiling water

Instructions

1. Brew Mulled Christmas Black Tea in boiling water for 3 minutes
2. Pour tea into two fancy cups
3. Add port and honey to each cup
4. Stir well
5. Enjoy!



Tea and Butter Biscuits

Rebecca Domorev - Friday, March 27, 2015

A couple of days ago I had an unusual urge to dust off my baking equipment and put a little tea in something, unsure of what the result may be. I googled a recipe for biscuits and decided that adding a dash or two of super-strong brewed Earl Royale Black Tea would be a good idea.

I can tell you the mix before I added the flour what no less than heavenly. A mix of butter cream and egg with a divine whisp of Earl Royale. Yum! I could have finished off the whole lot, but was determined to complete the mix. The flour somewhat lessened the tea kick and I thought to add more tea leaves to the brew next time I baked. Nevertheless, the biscuits were lovely and I think I polished off five or six before I walked away from the tray.
Here's the recipe - enjoy! x

Tea and Butter Biscuits

100gm butter 

1/2 tspn vanilla 

1 egg 

2 cups SR flour 

1/2 cup sugar 

4 tspn Earl Royale Black Tea brewed in 100ml boiling water


1. Preheat oven to 180°C. Line 2 baking trays with baking paper. 

2. Brew Earl Royale Black Tea in 100ml of boiling water (covered) for at least 5 minutes (the longer the better!).

3. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg, Earl Royale Black Tea brew (no leaves!) and mix until well combined.  

4. Sift flour over butter mixture. 

5. Using 1 heaped tablespoon of mixture at a time, roll mixture into balls. Place on baking trays lined with baking paper. Using the heel of your hand, flatten biscuits slightly (allow room for spreading). 

6. Bake for 15 to 18 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely. 

7. Serve with Earl Royale Black Tea and enjoy! 

 
Order Earl Royale Black Tea now. 

 
Indulge in Life!


TEA PAIRING: English Breakfast

Rebecca Domorev - Wednesday, August 20, 2014


Fairtrade organic English Breakfast Tea

Every time I brew this beautiful breakfast blend I find myself wondering why I’m not drinking it by the bucket. And here I am once again drinking it straight out of my glass jug (one teacup is never enough!), after all a glass jug is much more fancy than a bucket and there’s no such thing as too much tea. But there’s something missing to finish off this smooth moment and my tastebuds are searching…

Tielka’s Fairtrade organic English Breakfast is quite unique – a keemun congou style black tea from the Hubei Province in China, these unique flavours can be enhanced and brought out with some clever pairing.

So what should you serve it with? 

It’s an obvious choice to serve this with any breakfast (no milk please, this one’s too delicate!), but here are a couple of other ideas you may not have considered:

Cheesecake + English Breakfast

This one is a match made in heaven, nothing can possibly go wrong. I’m itching to get into the kitchen to see what cheesecakey goodness I throw together. Again, no milk – there’s enough milky goodness in the cheesecake to balance these flavours.

Vanilla + English Breakfast

Let’s take this a step further and throw in some fresh vanilla bean. Vanilla bean cheesecake, or how about a vanilla bean crème brulee? Happy times!

What else would you like to pair? Let us know and we’ll get some ideas brewing.

Indulge in Life
Rebecca Domorev



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