Tea {and Shortbread} for Two

Ask me my opinion, and I'll give it to you. And that is just what Alison from TeaVivre did. She asked me to try their teas, sent me some free samples, and wanted me to let you know what I thought.

The first barrier: I don't drink tea. I have never been a tea drinker. I actively dislike the smell of black and green teas. Weird, huh?

I had mint tea once in Morocco, because it would have been culturally rude to say no. And, honestly, it was so sweet I thought I was simply drinking mint syrup. It was quite tasty. If there was black tea in there, you could have fooled me... and obviously they did.

Mark convinced me that I would like fruit and floral tisanes. That started in the centuries-old Officina Profumo-Farmaceutica Santa Maria Novella in Florence. Tisana No. 17 (now called "Relax") has the most incredible fragrance. After that came rooibos red bush “tea” from Botswana. The fruity, floral flavors tickled my palate.

I told all this to Alison, and asked if TeaVivre had any fruit or herbal teas. Her response was quick and affirmative. She said she would send me some fruit tea samples to try.

I received them a couple of weeks ago and have been enjoying them very much. Individually packaged samples of Unbridled Love, Waterlilies, Blueberry, Paris Champs, and Sweet Peach. Each comes with a wonderful combination of fruits, flowers and herbs. For example, Unbridled Love contains apple, roselle, rose hips, orange peel, and black currants.

My first taste was Unbridled Love and, to accompany that, I made lavender shortbread. I simply used my grandmother's traditional shortbread recipe and added some ground lavender buds. The combination was perfect.

The flavors of their teas are clear and bright, the aromas gentle and alluring, and the colors, when brewed, are deep. They are good hot (with a side of shortbread), make fantastic iced tea, and work well as an ingredient in recipes.

Lately I’ve been experimenting with flavoring marinades with them. I mixed the peach tea with some olive oil, apricot brandy, limejuice and ginger to marinate chicken breasts. I let the chicken marinate for several hours and the flavor came through beautifully. (Recipe to come.)

My next project is either a sorbet or gelato... perhaps blueberry?

The packaging is really good. Depending on what quantity you order, it comes in either a resealable pouch, or an airtight tin - both great ways to keep your teas fresh and ready.

I give TeaVivre two thumbs up for great tasting fruit tisanes. You can find them online at TeaVivre. They have many more options than those that I tried, including a selection of organic teas, as well as some exquisite tea ware, both traditional and modern. My favorites are the double-walled glass tea cups!

Now, on to the shortbread. This recipe card was in my maternal Gramma's handwriting, and one my mother never made for us. I got it when my mother died, in a file with all her other recipes.

I have made it often, and it has become even easier now that I have a Kitchen-Aid mixer. It has but three ingredients (before the lavender was added), and comes together in minutes.

What can be bad about something that is but a mixture of butter, sugar and flour?

安康 and Slàinte! (Good health in Chinese and Scottish Gaelic)

~ David

Lavender-scented Scottish Shortbread
Leave out the lavender if you want the real, traditional shortbread

1 tablespoon dried culinary lavender buds

16 tablespoons unsalted butter, best quality available
1/2 cup granulated sugar
2 cups flour


Preheat the oven to 275°F.


Put the lavender buds in a spice grinder and grind to a fine powder; there will still be bits and pieces of the husks. Empty the lavender into a very fine-mesh sieve and shake until all the fine powder has come through. You will have between 1 and 1 1/2 teaspoons lavender powder.


In the bowl of a standing mixer, cream butter and sugar. Add the flour and lavender powder and mix on low speed until it comes together as a dough.


Turn the dough out into a 10-inch pie plate and pat the dough evenly to fill the plate. Using a fork - or a cake breaker, as I did - divide the shortbread dough into sections - you can do a checkerboard, or wedge shapes as you see here. I then used a fork to make a very simple thistle pattern.


Bake the shortbread for 1hour 30 minutes, or until golden brown. Remove the shortbread from the oven; turn off the oven, and close the oven door.


While it is still soft enough to cut, slice the shortbread into pieces along your dotted lines, Place the shortbread (still in its baking pan) back into the oven, and leave it there until the oven and shortbread are cool.


Remove from the pan and place in an airtight container. Will keep for several days. 


Disclaimer: While I was sent free samples from TeaVivre to test, my opinions are my own and I was not required to write a positive review. I do not test or promote products that I do not or would not want to use. 

 

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