Tipping the teapot while camping

I loved going camping in the summer as a child and have many fond memories of telling stories by the campfire.  Watching the memorizing fire and the smell fire brings me back to my childhood.

When you think of tea you may never think of camping, but many people like to enjoy a little quiet time in the morning before enjoying hiking, swimming, biking, etc....  Tea is the perfect drink to have during camping.  When you get up and revive the fire or re-stoke the smoldering fire from the night before. Put on a fire proof kettle with some water, then make your favorite breakfast and put some loose leaf tea in your strainer of choice or if the teapot has a strainer wait until the water is hot enough and pour the tea in the kettle.  When the kettle whistles just pour the water in a cup with a strainer for correct amount of time or pour the tea into the kettle and pour when properly steeped.  Relax and enjoy your breakfast, tea and the scenic view in a zen like peace.  Enjoy tea throughout the day to give yourself a healthy hydrate.

Jasmine Tea Infused Truffles

Jasmine Tea Infused Truffles

3

24 ounces bittersweet chocolate, finely chopped

8 ounces milk chocolate, finely chopped

2 cups heavy cream

6 ounces of loose leaf jasmine pearl green tea

11 tablespoons unsalted butter, room temperature

2 cups cocoa powder, for rolling

3

1. Line a baking sheet with plastic wrap; set aside.

2. In a large bowl, melt 8 ounces bittersweet chocolate and milk chocolate together in the microwave for 30 seconds to a minute.

3. Place cream in a small saucepan over medium heat; heat until cream just comes to a boil.

4. Place tea in a medium bowl.

5. Pour cream over tea and let steep 10 minutes.

6. Strain cream mixture through a sieve.

7. In the bowl of the chocolate add 1 1/3 cups of the cream mixture, reserving any remaining cream for another use.

8. Using a spatula, mix together, starting from the center of the bowl and working your way to the outer edges until mixture is emulsified.

9. Add butter and mix until well combined.

10. Pour mixture into a prepared baking sheet, evenly spreading the mixture with an offset spatula; cover with plastic wrap, pressing down gently on the chocolate mixture to prevent a skin from forming.

11. Refrigerate at least 2 hours, and up to overnight.

12. Line the back of another baking sheet with parchment paper.

13. Uncover chocolate and invert onto parchment paper; remove the second piece of plastic wrap.

14. Using a pizza cutter or sharp knife, and a ruler as a guide, cut chocolate into 1-inch squares.

15. Line a baking sheet with parchment paper; set aside.

16. Roll each square of chocolate between your hands to form a smooth ball.

17. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.

18. Melt remaining 16 ounces bittersweet chocolate in a bowl in a microwave for 30 seconds to a minute.

19. Place cocoa powder in a shallow dish.

20. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder.

21. Repeat process with remaining chocolate balls.

22. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks.

23. Bring truffles to room temperature just before serving.

Favorite types of teas

For me, I love and have sipped all types of teas.  I really see the value in most teas as long as they are quality made.  On that note my personal favorite teas are

1. Jade Oolongs-  I love the flowery yet subtlety fruity flavor and the complexity of greener oolongs.

2. Sencha- I love the brothy, yet refreshing sweet flavor and the taste of steamed veggies and fresh seaweed. 

3. Matcha-I love the vegetal yet sweet taste with a good caffeine boost from consuming the leaves. 

4. Pouchong-I loves the sweet, mild, floral and fruity flavor.

5. Jasmine Pearl Green- I love the complex yet sweet  floral flavor that comes from a nicely scented jasmine tea.

6. Genmaicha- I love the toasty aroma and nutty flavor that comes from the roasted rice.

7. Silver Needle- I love the sweet, vegetal and delicate flavor.  

8. Darjeeling-I loves the second flush with its full body and muscatel, complex flavor. 

Honorable mentions Puerh teas, Gyokuro, Dragonwell, White Peony, Iron Goddess of Mercy,the list could go on and on.  As you may have noticed I prefer greener oolongs, floral flavors, and Japanese green teas.