tea journal

A WHISKY DATE

 

Hello fellow Tea lovers!

I have an exciting recipe to share with you that involves one our teas that you could also incorporate into some home baking. I was feeling creative last week and at an already attempted go at this recipe (which apparently didn't work out so well for me), I tried for a second time

I have been wanting to make a cocktail with Wu Yi Mountain Oolong for a little while and had initially tried my hand at making a peach syrup to infuse the tea in. I let that idea go for a little while until this one afternoon I was snacking on some dates and sipping on some of my oolong and found that the two paired very well together. A light bulb moment struck and wah-la A Whisky Date was born.

I made a date syrup, and cold brewed the oolong overnight. Because this oolong is a heavy roasted tea, it has excellent woody, slightly smokey and stone fruit characteristics and thought it would pair nicely with whisky as the base of this cocktail. Sometimes things are just meant to be!

 

Here’s how the recipe goes:

A Whiskey Date

 INGREDIENTS

  • 25 fresh dates, pitted (I used Medjool dates)
  • 3 cups of water
  • 4 teaspoons of Wu Yi Mountain Oolong 
  • Fine mesh strainer or muslin cloth is preferred
  • Chivas Regal whisky (or one that you like)

 

METHOD

  • Place the pitted dates and cold water in a saucepan
  • Using high heat, bring to a boil
  • Turn down the heat and gently simmer for 15 minutes. Stir every so often and with the back of a wooden spoon squash the dates. 
  • NOTE: If you see white foamy bubbles on top of the liquid, skim it off with a spoon.

  • Once 15 minutes is up let the mixture cool down

  • Grab your strainer or muslin cloth and strain the mixture. You’ll want to use a super fine mesh so you're getting the liquid as clear as possible. This may take a while so you can leave it and come back. Another tip, with your wooden spoon press on the mixture to be sure you get all that wonderful juice out of the dates. I only received about half a cup of liquid.

  • Once you have your liquid, add the oolong and let it infuse over night and covered. You can place it in the fridge if you want to.
  • Strain the tea leaves and discard them. Have a taste; it's so delicious.
  • Your syrup is now ready to use. You could totally use this on pancakes or as a sweetener in a cake or muffins :)

      

     

         

       

     

     

     

     

     

     

     

     

    THE COCKTAIL

    I used one nip of whisky to one nip of the syrup. You can change the ratio to suit your taste buds. I used orange rind as a garnish, but you could totally use a cinnamon stick.

     

    • Place four ice cubes in a whisky glass
    • Add the whisky and tea infused date syrup and stir well
    • Thinly slice a strip of orange peel and twist it till its stays in a coil
    • Place orange peel on top of glass
    • Enjoy your Whiskey Date! It't the perfect winter warmer.

     

       

      Till next time

      Mel x

      September 21, 2015

      0 comments

      Posted in Melissa's Journey


      Tea, My Journey of Discovery

      A few years ago while struggling with my career direction, I remember reflecting on my life, and although I loved the people in it, my career left me unfulfilled. I hated that I woke up every morning saying ‘I don’t want to go to work today’. So I wrote down on my 'goal' board that I would one day love what I did, and never say those words again.

      I was a hairdresser, and for a time I did love it. Working in the hairdressing industry for nine years did bring me at times career satisfaction, because for as long as I could remember, all I ever wanted to do was be a hairdresser. I excelled in my work (being one of the most booked out team members in the salon that I worked in). I loved the time I spent working on people's hair and talking to them; it allowed me to help them feel beautiful on both the outside and in the inside.

      Times eventually changed. Towards the end of my career as a hairdresser, I started to feel lost. I still loved helping people, but I didn't feel the passion from cutting hair anymore. I slowly grew tired of that world, and not to mention, hated working with so many chemicals. I eventually came to realise that is was not meant for me anymore, and so my quest for fulfilment began.

      Growing up, tea was never really a big part of my family life. Coming from a European background, coffee (which I still enjoy and have an appreciation for) played a bigger part in our everyday. At home, we only ever had Lipton English Breakfast tea bags that I would have every now and again. Come to think of it, funnily enough, we only really whipped out the Lipton tea bag when one of us was sick. We'd add some honey and lemon, and this would surely fix us up! The only other time we had tea was when we stayed overnight at Nonna's house (that's grandmother in Italian). Nonna would always give me chamomile when I stayed over in the evening before bedtime, to help me sleep. I never wanted to sleep (what was I missing out on?)!

      Then, my life changed, and I was fortunate enough to discover a world of tea I never knew about as a kid.
      I'm a Wollongong girl, but moving to Sydney changed everything! It would mean a fresh start and new career. I quit hairdressing and handed out a few resumes. As luck would have it, I landed a job in a tea shop, this is where my love and passion turned a new leaf (pun intended) over to this wonderful and mysterious world of tea.

      My hunger for learning about this ancient beverage only got stronger, and I needed to know more.
      I put myself through a Tea Masters course, which I didn’t even know existed until I found Australian Tea Masters. This seriously blew my mind and excited the hell out of me. There is SO much to know about tea and to be honest, once I started my studies I soon realised it's a life pursuit, I could live ten lives and still not know everything. Tea is a journey, one shared and enjoyed in both company and solitude.

      I graduated both as a Tea Master and Tea Blender, but more importantly I knew this was my calling. I had to make it my life's work.

      So here I am today, still learning, and excited more than ever to be sharing Tea Esk with you all. Like most journeys, the road is at times rocky, and yes the self-doubt creeps in (more than I would like). I've never run my own business before, so it's something my customers get to experience with me. I'm scared, I'm out of my comfort zone, but all in a good way. Because, I believe, as long as you live an honest life and you're having fun doing what you love most then it’s a journey worth travelling. Tea has given me all this and more; it makes you appreciate time, reminds you to take a few steps back from our busy lives even if it’s only for fifteen minutes in your day. Tea is welcoming, not judgemental and humbling. It's a gift we give to others, and ourselves.

      As I write this, I reflect back on my goal board from those years ago and feel proud that I wake up with a smile. I've achieved what I set out to do, now when I get out of bed I get to say that "I love what I do!"


      I warmly welcome you all to come on this colourful journey with me.

      Melissa x