25 /Apr

Chantilly Tea's "Tea-Infused" Syrup Recipe

"Tea-Infused" Syrup Boil 1/2 cup water with 1/2 cup granulated sugar in a small saucepan and stir until sugar is dissolved. Add the loose-leaf tea of your choice (about 6 teaspoons or 1/3 cup) to the saucepan. Reduce the water until it is thick and syrupy. Let the tea leaves sit 1-2 hours in syrup for the flavor to infuse. Strain through a fine mesh sieve and then store syrup in an airtight container in the refrigerator for up to...

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06 /Apr

Chantilly Tea Retail/Office Location

CHANTILLY TEA RETAIL/OFFICE LOCATION!! We have been open at our new retail/office space for almost a year. Our location sells our loose-leaf teas, scone mixes, lemon and lime curds, tea accessories, teapots, teacups, and other items. We also decorate with all of our fairies and garlands for the seasons! Tea Tasting Sampler Though we are no longer a tearoom and do not formally serve tea, you can experience a "tea tasting sampler" in which you choose teas to sample and...

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04 /Apr

Chantilly Tea's "Cooking with Tea Class" was Divinely Delicious!!

"Cooking with Tea" This past Sunday we held our "Cooking with Tea" class and presented recipes and ideas for using loose-leaf tea as a cooking ingredient...the list is endless! We started off with a tea toast appetizer of wheat baguettes with goat cheese, figs and arugula drizzled with a Lemon-Vanilla pu'erh infused honey and served a Cabernet Sauvignon infused with our White Ambrosia tea. We shared the different ways to infuse with tea--from cold brews to heat and talked about...

Posted by Tamara Read / Chantilly Tea, cooking, demo, infuse, infused / 0 Comments

30 /Mar

Chantilly Tea Springs into the Season with Iced Tea!

The Perfect Iced Tea! The weather is warming up and iced drinks are cooling, so here is the method for making the perfect iced tea. *It is important to steep the tea in water at room temperature, not hot water. *Place 2 tsp. of tea in 2 pints of water at about 68 degrees. *Leave to infuse for between 20-45 minutes, depending on the type of tea (allow less time for green teas than for oolong and black teas). *Citrus...

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26 /Mar

Complementing & Accenting Food Flavors with Tea!

For the last few days, I have had such a blast preparing the handouts and recipes for our "Cooking with Tea" class...I am so excited to share information about how to utilize tea as an ingredient in cooking. The combinations of food and flavors extracted from tea infusions are endless and delicious! From braising entrees to dessert sauces, to substituting tea for the liquid in soups, to spices used in stir fry and rubs, tea is a vibrant, innovative, and...

Posted by Tamara Read / 0 Comments

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