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Recipe

Grapefruit Bee’s Knees Mocktail

Grapefruit Bees Knees Mocktail in a class with a spring of rosemary and a lime garnish. A sliced grapefruit and lime are on a cutting board to the left.

I love a mocktail. It elevates the moment, gives me something delicious to sip on, and doesn’t make me tired or interfere with my sleep. I enjoy many tea-infused mocktails. But since I usually drink mocktails in the evening and don’t drink caffeine that late, tea mocktails aren’t my go-to choices. 

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Blog

The What and How of East Frisian Tea

East Frisians are long-time and prodigious tea drinkers

This post will cover these topics.

Tea is a big deal in Ostfriesland, part of northwestern Germany that borders the Netherlands. The name of the region is sometimes translated into English as Eastern Friesland, sometimes as East Frisia. A regional museum, the Ostfriesisches Teemuseum, pays homage to the history of tea in their culture. UNESCO even highlights it, noting that East Frisia has been a tea-loving region for about three centuries. A 2013 article in the New York Times by Ian Johnson helps further quantify East Frisians’ love for tea, noting that: “[A]ccording to the German Tea Association, if East Frisia were a country its annual per capita consumption of 300 liters would be the highest in the world.” Since East Frisians have been prodigious tea drinkers for so long, let’s explore what they drink and how they enjoy their tea.

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Blog

Boston Tea Party

I timed my first blog entry to post on December 16, 2020 in honor of the anniversary of the Boston Tea Party. 

Let’s just say I like to get PoliTEAcal sometimes!

In 1773, an organized and infuriated group of Bostonians, joined by some impromptu enthusiasts, hacked open and threw the contents of hundreds of chests of tea into Boston Harbor. 

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Recipe

Earl Grey or Orange Zest Shortbread Cookies with Chocolate

I was inspired by Claire Robinson’s Earl Grey Shortbread Cookies. Using her recipe, I made some delicious cookies. 

Cup of tea and Earl Grey Shortbread Cookies

Although I love traditional, crumbly shortbread, I also really liked the texture of Robinson’s recipe. It’s less crumbly, slightly soft, and still very buttery.  So, I experimented with it. My orange zest shortbread variation with chocolate was a crowd-pleaser, too.