Black Tea is known to banish fatigue, stimulate mental powers, and raise energy levels. It has been shown to reduce stress hormone levels and acts as a nerve sedative, frequently relieving headaches. Black tea contains a number of vitamins considered essential for maintaining health, including Carotene, a precursor to vitamin A, has antioxidant and protective properties, Vitamin B1 and Panothenic Acid, Vitamin C and Vitamin B6.
Black Tea also contains antioxidants which may help to protect your body from the ravages of aging and environmental effects. Because they are allowed to ferment completely before drying, most black teas are especially rich in those polyphenols which have been shown to be effective against dementia in aging as well as AIDS related dementia. These compounds penetrate the blood brain barrier and have also been found to reduce blood cholesterol levels.
Black tea is known for its antiviral and antibacterial properties. It can be topically applied to cuts, bruises and burns, and is famous for its sunburn relief and has been shown to have a positive effect on preventing tooth decay and gum disease.
* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
This hot tea toddy is delicious in cool weather.
Steep EARL OF GREY using 1 tsp tea leaves and 7oz. boiling water. Add 1 oz. Bailey’s Irish Cream Liquor and serve hot. For a non–alcoholic version of this drink, substitute 1 oz. table cream or whipped cream plus 1 TBS chocolate syrup and 1 tsp mint syrup for Bailey’s. Makes one 8–oz spiked hot drink.
Earl of Grey Rub
Great Rub on Pork & Fish. Finely chop the following ingredients in your blender:
1 TBS salt
1 TBS rosemary
1 TBS garlic granduals
1 tsp lemon peel
1 tsp orange peel
1 tsp ground ginger
Earl of Grey Smoked Chicken
SMOKING INGREDIENTS: 3 whole fry chicken, halved & gutted (2–3 lbs each); 4 TBS EARL OF GREY full loose leaves; 2 TBS EARL OF GREY, grounded; 2 TBS salt; 1 TBS pepper; 1 TBS lemon zest; 1 tsp smoked paprika
SMOKING CHICKEN PREPARATION: Sprinkle EARL OF GREY full loose leaves at base of smoker. Blend EARL OF GREY, (grounded) with salt, pepper & lemon zest together and sprinkle over top of chicken. Place in smoker & cook for 2 hours. Remove from heat and let sit for 20 minutes. Uncover and broil for 5–10 minutes or until golden brown. Let cool for 5–10 minutes and prepare gravy.
EARL OF GREY GRAVY INGREDIENTS: 1 TBS olive oil; 1 tsp garlic, minced; 1 tsp smoked paprika; ½ tsp cumin; ½ scallions, finely chopped; ¼ cup soy sauce; ¼ cup sherry; ⅓ cup agave; ½ cup Earl of Grey Concentrate; 1 TBS Balsamic Vinegar; ½ cup of juice from smoked chicken; ½ cup Soy Creamer (optional: heavy cream)
PREPARATION OF GRAVY: Heat olive oil over a medium heat in small pot. Add garlic, scallions, smoked paprika & cumin and cook for 2–3 minutes. Add soy sauce, sherry, agave, Earl of Grey concentrate & balsamic vinegar. Gently whisk in juice from smoked chicken & heavy cream, lower heat & simmer. Yields: 6 servings, Preparation: 15 minutes, Cook Time: 2½ hours
Earl of Grey Cookies
INGREDIENTS: 2 tsp EARL OF GREY (dry leaves, ground); 2 c flour; 2 eggs; 4 oz. (½ c) butter, melted; ½ c cane sugar; 1 TBS decorative sugar crystals; few loose EARL OF GREY tea leaves.
PREPARATION: Beat the melted butter with the sugar. Add 1 egg, then flour and powdered tea, until you get a homogeneous dough. Form into a ball, wrap in plastic and refrigerate 1 hour. Grease a cookie sheet. Preheat oven to 400F. Beat 2nd egg with 1 TBS water in a small bowl. Roll out the dough to about ¼ in thickness, on a lightly floured surface. Cut out cookies into desired shapes, and place on cookie sheet. Brush with beaten egg mixture. Decorate with loose sugar crystals and tea leaves. Bake about 10 mins or until just golden. Cool on rack and let come to room temperature before serving.
Bliss Ice Cream
INGREDIENTS: 2 cups heavy cream; 2 cups whole milk; 4 heaping tsp of EARL OF GREY loose leaf tea; 1/2 cup sugar; small pinch of salt; 5 large egg yolks.
PREPARATION: Chill your ice cream maker freezer bowl ahead of time. Keep one cup of heavy cream chilled. Combine the other cup of heavy cream with the milk, tea leaves, sugar, and salt in a saucepan over medium heat. Keep heating until you see little bubbles around the edges, being careful not to scald the cream or let it boil over. Once the bubbles come to the surface, turn the heat off, cover the saucepan, and let the cream steep for about 5 minutes. Next, strain the tea leaves from the cream mixture into a bowl. Add the remaining cup of chilled heavy cream. Stir slowly, but thoroughly. In a separate bowl, whisk the egg yolks. Add a very small amount of the tea cream to the yolks while continuing to whisk quickly, being careful not to allow the yolks to coagulate. Continue adding the tea cream in small amounts, and whisk through until the entire mixture is well blended. Return the entire cream mixture to the saucepan and heat it completely through over very low heat. Keep heating and stirring about 3 to 4 minutes, until the mixture thickens into a custard. Pour the custard into a bowl and let cool. Cover and chill it for at least 2 hours, or overnight. Turn the chilled tea custard into ice cream, following your ice cream maker's instructions. For a firmer ice cream, return it to the freezer for more chill time after the churn. Enjoy! Yields: 1.5 quarts.
Earl of Grey Gelato
INGREDIENTS: 1 ¾ c. whole milk and ¼ c. heavy cream OR 1 ½ c. fat-free Half & Half and ½ c. low-fat milk; 1/3 c. sugar; 2 TBS corn starch; 1 ½ TBS EARL OF GREY tea leaves. For the fruit swirl (optional): ½ c. blueberries (or fruit of choice); 1 TBS sugar, 1 tsp corn starch.
PREPARATION: Pour 1 ¼ cup whole and ¼ cup of cream into a heavy saucepan. Add the sugar and heat over medium heat until near boiling. Remove from heat, add tea leaves and steep for 6 minutes. Strain out the tea leaves. Add the corn starch to the remaining ½ cup of milk and whisk to combine. Pour this into the saucepan and whisk to combine. Return to heat over medium heat, stirring with a wooden spoon to make sure the milk doesn't burn. Once the mixture is the consistency of thin gravy, take it off the heat and put it in a bowl to cool to room temperature then put the bowl in the refrigerator to cool completely. Follow your ice cream maker's directions to freeze the gelato, then when it's finished, swirl in the blueberry mixture with a spatula, if desired. To make the swirl, just combine the ingredients in a saucepan over low heat. Stir constantly and crush the blueberries, making sure the corn starch blends in well. Increase the heat to medium and cook, stirring continuously, until the sauce has thickened. Cool to room temperature then keep it in the fridge until you're ready to use. Yields: two cups.