Coffee makes me feel like bees are buzzing in my head, so I save it for the weekends. At work, I stick to tea, and I’ve developed a little ritual with my electric kettle, collection of looseleaf teas, and steeper that drips from below when I set it onto my mug. I’m picky about my teas too; I don’t like any teas with weird fruity flavors, and I prefer my black tea with some bitter bite to it.
I like Earl Gray tea, but it can’t be too orangey. I once bought one that tasted like a creamsicle, and I threw the whole tin away. Rishi makes my favorite black tea, but their Earl Grey is too strong for me. For months, I’ve been mixing Rishi Earl Grey tea leaves with another black tea I have that isn’t as bitter as I like. My morning mug of tea is an art.
Overly strong tea leaves are perfect for putting into dessert though, where they have to battle to be noticed past the sugar and butter. The batter for these madeleines smelled and tasted noticeably of Earl Grey, but the flavor was muted once baked. They smelled more tea-y than they tasted. Clearly, the perfect way to really taste your Earl Grey with your Earl Grey madeleines is to have a mug of tea alongside your tea cake.
Nicole chose these madeleines for Tuesdays with Dorie and has the recipe posted. Watch them carefully if you make them! I baked mine for 9 minutes, and it was definitely too long.
One year ago: Maple Tuiles
Two years ago: All-Occasion Sugar Cookies
Three years ago: Rosy Poached Pear and Pistachio Tart
Love your progression of photos, so beautiful. Thanks for baking along with me 😉
My love affair with tea didn’t start until late. My mother only knew how to make Lipton tea-bag-tea, which (now) I think is just awful. When I was about 40 my husband and I visited England, were befriended by an older couple in Somerset and they became the best of friends with us. We stayed with them, and upon arrival Pamela took us into the “lounge” and she brought in tea. It was exquisite. Smoky, milky, and so full of flavor, I could hardly put down the cup. She taught me how to make a proper pot and had me try many different types (although she made her own blend of black tea, Assam and English Breakfast I think it was). We sat many a visit in their old-world kitchen next to their Aga to keep warm, enjoying tea. Earl Gray is still my #1 favorite. Have you ever tried Lady Gray. I drink coffee more than I do tea, but I so enjoy tea in the winter months. Recently our daughter in law brought some cheese to share – with powdered Bergamot pressed into the sides. It was very subtle, but noticeable. Wonderful. Anyway, I enjoyed your story. If you’re interested, I wrote up a blog post about me learning how to make tea: http://tastingspoons.com/archives/35.
Wow, I’d never think to put tea in dessert . And once again, I’m reminded that I NEED a madeline pan!
Cate – Having a pan that only makes ONE thing does seem like a splurge, but they’re not expensive and they’re easy to store. Plus, madeleines are so good, plus they’re easy to make!