It is National Tea Day next week (21st) an event, according to the organisers, aimed at reigniting our love for tea.
In Britain we drink 165 million cups of tea each day (that’s enough to fill 20 Olympic swimming pools), so you may well ask why there’s a need to reignite anything when it’s already clear that the flames are continuing to burn brightly for our beloved brew (got to love a fire metaphor or two!)
Well, to answer your question, this year’s event is more about increasing awareness of the breadth of choice and variety the world of tea has to offer and to get us drinking better tea, whatever that means!
One thing is for sure though and that is with the country in lockdown and the vast majority of us working from home, we are undoubtedly all drinking more cups of char than ever before.
Personally, I am a traditionalist when it comes to tea. I do not want flavoured tea, or teas which mention colours like green or white (and no, I am not referring to milk being added here!); I just want tea. Good old-fashioned black tea, either in leaves of bags please, as nature intended!
So, we have settled that particular argument, so the next question is how do you take your tea?
You have no doubt all seen the tea colour chart online which asks people how strong they like their brew, ranging from ‘essentially water’ through to ‘no that’s coffee’, well for the record I am at the strongest end of that chart, in that I believe tea should be, in the words of Agent Cooper from Twin Peaks (crazy 90s mystery horror drama which has to be seen) “black as midnight on a moonless night”.
Granted, good old ‘Coop’ was talking about coffee when he uttered these words, but you get my drift right?
Anyway, enough about my preferences, although it is my blog to be fair, but Chef Oliver I hear you say, aren’t the chef blogs in April supposed to have a Thai theme?
Yes, blog reader, you are correct, they do, but there is a method to this particular madness; I therefore introduce you to Thai tea.
The drink is normally made from strongly brewed Ceylon black tea (or other black tea is fine) and infused with star anise and cloves. The tea is sweetened with sugar and condensed milk and served chilled or with ice. Evaporated milk, coconut milk or whole milk is poured over the tea and ice before serving to add taste and creamy appearance.
It is beautiful and pairs very well with this week’s tea-infused Thai recipe.
Chicken Green Tea Thai Noodle Soup
Ingredients:
- 1 litre chicken broth made with chicken stock cubes
- 4 shallots, peeled and chopped
- 6-inch piece of peeled and thinly sliced ginger in
- 4 lemongrass stalks, pounded and tough outer leaves removed
- 6 bags Green Tea with mint
- 2 boneless skinless chicken breasts
- 4 tbsp soy sauce
- 3 tbsp fish sauce (optional)
- Juice from limes to taste
- Rice noodles
- Fresh mint, Thai basil and Coriander for garnish
Method:
- Make the broth using the stock and add the shallots, ginger, and lemongrass. Bring to a boil and remove from heat. Steep the tea bags in the broth for 5 minutes before removing.
- Bring broth back to a simmer and add the chicken breasts. Turn off the heat completely so the chicken breasts poach for 20 to 25 minutes, until they are fully cooked.
- Remove the chicken and let the breasts cool. Use a sieve to remove the shallots, ginger and lemongrass, then season broth to taste with soy sauce, fish sauce (if using) and lime juice. Shred cooled chicken breast.
- In another pot, bring water to boil and cook the rice noodles per instruction Divide noodles and broth into bowls, and top with shredded chicken and lots of fresh herbs.
About Oliver Parkinson
Sous Chef of SK Foods.
Your food. Our Passion.
