Tea Blog

I’ve been enjoying a bit of the English Tea Store’s English Breakfast Tea No. 2 lately, and came up with a couple of pairings that I wanted to share.

Back in June I tried this tea for the first time and found it to be tasty, though often best when served with food due to its tendency toward bitterness. I’ve been experimenting in the kitchen, and this is what I’ve come up with:

First, do try this tea with chocolate. It is strong enough to hold its own while the sweetness of the chocolate does a great job of muting any bitterness. Pair it with straight chocolate or chocolate pastries and desserts. My only caution is that, due to the caffeine content in this tea, you’ll want to reserve your tea and chocolate pairings for afternoons and mornings, as this tea may compromise people’s ability to sleep after their evening meal.

Next, I came up with a nifty breakfast scramble that proved a delicious match for this tea. The recipe is as follows:

Morning Breakfast Scramble

Ingredients:
2 large eggs
2 teaspoons of virgin coconut oil
2 tablespoons of heavy whipping cream
1 tablespoon of freshly chopped green onion, or to taste
1/4 cup of freshly shredded colby-jack cheese
Sea salt and freshly ground black pepper to taste

Instructions:
Use a whisk to blend the large eggs and heavy whipping cream together. Add salt and pepper to taste.  Then put two teaspoons of virgin coconut oil in a pan and turn the burner on to medium-low. Allow the pan to heat, and add the egg mixture. Stir with a wooden spoon or spatula until some large curds form, but the mixture is still liquid in the pan. Turn the heat to low, and then add the cheese and green onion. Continue to stir until the eggs are cooked to your liking. Pour yourself a cup of English Breakfast Tea No. 2 and enjoy!

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