The Tea Company

https://theteacompany.com/

A couple of weeks ago, I received an email from Ben of "The Tea Company" asking if I would review some of their loose leaf teas. Of course, I happily accepted. You see, as a college student, you would think I'm a huge coffee drinker, but nope...I prefer tea. For me, it has a much cleaner taste, less bitter and well, I just prefer it. The only time I will drink coffee is if it's heavily sweetened. Tea is just the healthier route for me.

When the package came, I was excited about the teas I received. There were three, Moroccan Mint, Earl Grey Creme and Hibiscus Madness. I was most excited to try the Hibiscus Madness not only because I know about the fantastic color it has, but also because of how I loved the "Hibiscus Nectar" drink at one of Seattle's Food Trucks, Maximus/Minimus. So...let the review begin!

First up, Moroccan Mint. Upon opening the package, it had the aroma of spearmint gum. One of my favorites. After steeping according to the instructions on the package, it had a light green hue to it and the mint aroma mellowed out while still maintaining that distinguishable "mint" smell. It had a nice clean and fresh flavor leaving your mouth feel as if you just went to the dentist. Ben suggested steeping this in cream and using it in chocolate truffles. Mint-tea chocolate truffles? Yes please!

Next up was Earl Grey Creme. When I opened up this package, it had an aroma I smelled before but I couldn't pinpoint it. After sitting for 30 minutes drinking and thinking about this tea, it hit me. It had a deep flavor with hints of anise notes to it. It reminded me of biscotti I used to buy at the grocery store. Dipping those biscotti into this tea would be a double whammy of anise-y flavor. My friend J suggested I make Tea Shortbread Cookies with this, and that post will come soon.

At long last, the highly anticipated Hibiscus Madness. The tea leaves have a fruity smell to it, almost like fruit punch. At some points I smell grapes, at other points I smell apple. When steeping the tea leaves, the red hue from the hibiscus made it's way into the hot water turning it a light red color, a little lighter than fruit punch. This tea was definitely my favorite. It had those fruity notes and was tangy at the same time. Add a bit of sugar to it and it's perfect.

I want to thank The Tea Company for allowing me to review their teas. They were all fantastic and had something unique to each one of them. If you're a tea lover, head over to their website at https://theteacompany.com/ and check it out. They have a wide variety of teas, different equipment to use in your tea making and are always willing to help if you have any questions about tea. One thing I learned from Ben is that tea is not just limited to drinking. You can make things from truffles, cookies or even something savory like a roast with them. It may seem like you can only steep tea, but the possibilities are endless. So, thank you The Tea Company!

-Aaron John

Sago Coolers

Well, I'm back. After two long months of waiting, I finally have a new post for you all. Where was I you ask? Was I traveling the world and crossing the pond to some far off land? Well, I did cross Lake Washington if that counts? So you can say I crossed a "puddle"?

But no, I wasn't on an adventure, I didn't travel to some far off land, and I didn't go over the Atlantic. Where was I? At Bellevue College taking a class that took up all of my time. Who knew one simple class would have quizzes on some 50 pages of dense Biology Textbook material, EVERY SINGLE DAY! UW isn't even like that!

Everyday we were asked the same question, "Can you guys do a quiz tomorrow?" For whatever reason, the opposite side of the room always said "Sure! Why not?". Everyone on my side of the room would turn to each other wondering what is wrong with these people! We're given the opportunity to not take a quiz but nooooo, let's just take a quiz on all of this material we just learned the day before. Sounds like so much fun! Yeah right! I've never met so many people that want to take quizzes. To each is their own I guess....

So, because I'm finally on summer break, and it's freakin' hot, what's a good way to cool down? With a Filipino Drink! A Sago Cooler, or what I like to call, sugar water with tapioca pearls. It flat out is a watered down simple syrup that Filipinos drink. Hey, don't look at me, I didn't event the stuff. I'm just here to spread the diabetes. ha.

Sago Coolers

Recipe by Me

Ingredients

Sago (Tapioca Pearls)

1 cup dry tapioca pearls

6 cups water

1/2 cup brown sugar

Arnibal (Brown Sugar Syrup)

1 1/2 cups water

1 cup brown sugar

1-2 tsp Banana extract

Assembly

Cooked Tapioca Pearls

Arnibal Syrup

Cold Water

Ice

Directions
Sago (Tapioca Pearls)
Place 6 cups of water in a pot with the brown sugar and bring it to a boil over medium heat. Slowly add in the dry tapioca pearls and mix to prevent from sticking. Cook for 5 min. The tapioca pearls are not done whatsoever.

Transfer the sugar water and the tapioca pearls to a pressure cooker. Seal the pressure cooker and cook for about an hour once the pressure cooker starts to release steam from it's little hole. Once finished, you're looking for the tapioca pearls to be almost completely clear. A tiny dot of white in the center is fine. Rinse the tapioca in a strainer with cold water and set aside.

Arnibal (Brown Sugar Syrup)
In a pot, bring 1 1/2 cups of water to a boil with the brown sugar and cook for 5 min. Remove from the heat and allow to cool. Add the Banana extract.

Final Assembly
In a glass, add about 3 spoonfuls of the tapioca pearls. Pour in some cold water and drizzle in some Arnibal syrup until the drink is at your desired sweetness. Finish off with ice.

-Aaron John.