Honoring tea culture and the donkeys, horses and mules used to transport tea was my inspiration for this mini mixed-media collage. It is part of a little tag journal that I did. (A tag journal consists of tags held together by a ring, whereby the tags are used as the journal pages.)
Talented, imaginative, artsy, crafty, and humorous wildsherkin from Sherkin Island, Ireland keeps inspiring me. Today, I found a post of a lovely, hand-knitted tea cozy on her blog. It reminded me of my own hand-made tea cozies with embroidered fobs. So these photos are dedicated to wildsherkin and to the celebration of tea.
These photos below of camellia sinensis (tea plants) where taken at The Charleston Tea Plantation on Wadmalaw Island, SC, America’s only tea garden.
For those of you who love hot masala tea (Indian spice tea or chai), please see my previous post for a recipe.
This is what I wake up to every morning…
Before getting started on my daily activities, I look forward to easing into the day with a cup of hot masala tea (also known as Indian chai), an entry into my journal, and watching the birds on the feeder for a little while.
Today, I’d like to share this little pleasure with you with the recipe for my favorite tea. I hope that you will come to enjoy it as much as I do!
Hot Masala Tea (Indian Chai)
2 pinches dry fennel seeds
3-5 green cardamom pods, crushed
Approx. 1/4 – 1/3 inch piece of fresh ginger root, grated
2 tsp. loose tea (the best are Indian red or yellow label teas)
1-2 level tsp. sugar
1 1/3 cup water
2/3 cup skim milk
Place the water and the first three ingredients (the spices) in a pot and bring to a boil on high heat.
As soon as the water boils, add the tea. Let it cook for about 1 minute while stirring, and then add the milk.
With the temperature still on high, bring the tea and the milk back to another boil. Stir frequently, and be careful not to let it boil over.
As soon as the first bubbles form, remove the tea from the burner and add the sugar. Fill the tea into the cups through a strainer.
If you are not used to cardamom, you may prefer to start off with only 3 crushed pods.
I used to take 2 tsp. of sugar in this recipe, but now I have cut it down to only one. It still tastes fine. It is just a matter of preference.
I like skim milk in my tea. A friend of mine used 2% and whole milk in hers before and complained that it did not taste as good as mine; that it tasted too ‘milky’ and ‘fatty’. You have to try it out for yourself to see what you like best.
To make the tea stronger, let it steep for another minute or two after you added the sugar.