Tea and Chocolate


Tea and Chocolate

Chocolate goes well with many things. It has the ability to Enhance, complement and , my favorite, Contrast different tastes of drinks. Alas, Tea is sometimes a forgotten complement when it comes to chocolate. Tea with chocolate is truly an exceptional combination and not often talked about. Taking a moment to sit down with a cup of wonderful tea only gets better with a small piece of good quality chocolate on the side. When it comes down to the simple things that we can do for ourselves everyday that are full of pleasure and delight – chocolate and tea is one of the greatest imaginable. A bite of chocolate and a sip of hot tea is all it takes to create a warm, rich and flavorful sensation in your mouth. It’s a flavor combination that cannot be matched by any other food pairing. Combining tea and something sweet is a fairly common thing to do. Cakes, cookies, or baked goods in general easily fit the bill. But chocolate is category by itself. Rich, creamy milk or dark chocolate fortifies that cup of tea into being more than it is alone.

Halitatea is all about making your tea experience better, one cup of tea at a time. That is why we took it upon ourselfs to taste and experiment with tens and hundreds of quality choclate types and pair it with the right type of tea from our tea variety. All to make a good cup of tea much, much better!

During our Tea and Chocolate week you will be able to enjoy your favorite Halitatea teas (plus some new ones) with a hearthy chocolate delight on the side all throughout the week. To stay up dated with all our special weeks & treats join our mailing list and “Like” us on our Facebook page (cause’ we now you do).

We used three approaches to decide upon our Tea and Chocolate pairing:

Tea and Chocolate that Complement each other:

Search for Tea and Chocolate flavors and characteristics that are different but complement each other.

For example, a hearty Tea that takes milk well, such as our Assam Estate Black tea or our English Breakfast Blend and pair it with a rich milk chocolate. From our experience, we already knew that the addition of Milk is welcome to these Black Teas so it will surly enjoy a Milk Chocolate partnering.

Our Gen Mai Cha Japanese blend is an extremely popular Green tea blended with husked rice so it is a natural pairing with a Milk Chocolate or even White Chocolate.  Just imagine a delicious Crunch Bar or even a morning bowl of Rice Crispies.

Our new Hojicha Japanese tea with warm toasty notes will work great with a “Fruity” Chocolate or even one which is “Fruit Filled”. A pairing reminiscent of Toast & Jam.

Or, thinking back again on our breakfast table memories, of Grapefruit & Honey this time, you might choose a Rooibos blend rich in Honey notes and pair with a Dark Chocolate with crisp Citrus notes.

Tea and Chocolate that Enhance each other’s flavour:

Search for similar characteristics and notes in both the tea and chocolate that when paired will enhance each others’ flavor.

For example, We selected a Jasmine-scented White Silver Needle tea or Green Dragon Pearls tea with floral notes and paired it with a Chocolate which reveals natural floral notes, such as Lavender & Violet dark chocolate.

Or, select our Pai Mu Tan White Peony Tea, which has subtle nutty notes and pair with a Pure Dark Chocolate Praline.

An Earl Grey  blend paired with a Dark Chocolate with Citrus notes or a Citrus-Filled Chocolate is another example of picking up on like flavor notes that will enhance each other. For the record, Earl Grey, which happily takes milk, will pair beautifully with Milk Chocolate as well.

Tea and Chocolate that Contrast each other’s flavour:

Select flavors and characteristics that “agitate” each other.  In this category, I like to make unlikely pairings which would initially seem unnatural, such as Bohea Lapsang Souchong tea with a Pineapple Filled Dark Chocolate. Lapsang Souchong is often described as having a “Meaty” and, obviously, “Smokey” taste. Often, a smoked dish is made with pineapple bits.  This pairing is a clear example of drawing from existing culinary practice.

Along the same lines, try Lapsang Souchong with a Spicy Chocolate, nutmeg or clove specifically made chocolate perline.

Fresh Cut Grass & Milk seems an unlikely combination. Yet, Matcha is often used in Milk Chocolate Truffles and other Milk-based Café beverages. A very successful tasty pairing. Try our Matcha, or Japanese green leaf teas Kagoshima kabusecha or Gyokuro paired with White Chocolate as well.

Spices & Milk might at first seem unlikely, but when we consider Masala Chai (strong Black Tea blended with Mixed Spices) is traditionally simmered directly in Milk then the pairing with Milk Chocolate is a natural.

Pu-erh, dark, smooth earthy Tea, pairs beautifully with a Light Chocolate with Floral Notes so try it with our King of pu erh tea that has smooth and savory chocolate notes by itself.  Seemingly unusual, but think of your garden.  What better association is there than the experience of pruning your flower beds with the smell of rich earth underfoot.

One important point to keep in mind is that Less is More. There is a wise saying that suggests one should whisper to get another’s attention, the same concept applies to tea and chocolate pairing.  If too much is going on in the mouth and the nose is being bombarded by intense aromas, processing is difficult.  Select a dominant flavor and make it your sole focus.  There will, of course, be many other experiential layers occurring involving taste, texture, and melting point, so keeping it simple on the outset and the result will be a most satisfying experience.  This is especially important when working with exceptional Teas and Filled Chocolates.

Since we are working with our high quality Loose Leaf Teas we selected the best, mostly vegan with out added sugers, good quality chocolate for the pairing so as to maintain a consistent quality experience.

We invite you to drop by Halitatea and try out your favorite Halitatea teas with the chocolate we selected on our Tea and Chocolate week and ,of course, take some home with you and share with your love ones (or indulge by yourself one more time).

Creamy, Silky & Natural Chai Masala recipe


Chai Latte is it?!

There are a lot of variations of “Chai latte” or “Chai masala” you can find in many restaurants and cafe houses but most, if not all, of them are made with instant powder with little to no tea or natural species in them and a lot of chemically engineered taste and scent additives . The reason for the industrial powder chai use is lower costs and easy making for restaurant and cafe’ owners. Here in Halitatea we pride ourselves on making the customer’s tea drinking and brewing experience unique and whole as possible. That is why we only use high quality ingredients and tea leaves in our teas and dishes.

The Chai we serve at Halitatea is cooked for three hours to achieve creamy perfection and natural taste using high quality black tea from India and a special spice mix found in our Chai masala mix.
We invite you to try our cooked chai at Halitatea or buy our  Chai masala mix and cook your own at home.

Natural, Creamy, Silky Chai Masala recipe

~By Mr.Tea

 1. Add a liter of clean, natural water to a big pot with 2 tablespoons of Halitatea Chai masala mix (strong black tea from india plus a mix of wonderful, natural spices and roots) and bring to a  strong boil.
2. Add your sweet stuff (It can be sugar, cane suger, plum suger or any sweetener you like)
3. Add half a liter of milksoy milkalmonds milk or any other milk you like.
4. Now add somethings for some extra kick (we like to add pepper, vanilla bean and a cinnamon stick)
5. Bring to a light simmer for 2-3 hours (you don’t have to wait 3 hours, it’s just a matter of taste…Good taste)
6. When the Chai is ready chill and put in the fridge.
7. If you want it hot we would recommend bringing it to a simmer using a steamer. If you want your it “Iced” you can put it in a high speed blender with some ice and let it ripe.

If you want to learn more about Chai masale click on the link and check out the full description in the Chai masala mix page.

You may also enjoy this “into the wild” Chai making video:

chai recipe

chai from Adi Lazar on Vimeo.

Milk Oolong – The Tea that exceeds all expectations

Milk Oolong, where to begin?

milk-oolongDo I cheap nba jerseys tell you the legends of Milk Oolong  came into existence? Do I start by telling you how the tea is actually produced? Do I wax poetic about Milk Oolong’s luscious flavor? Well, maybe I should do all 3. Lets start with a legend:

The stories of Milk Oolong naturally center on its wonderful milky flavor, which interestingly, is the result of a sudden shift in temperature during harvest – a rare occurrence to n??c say the least. One of the many legends explains that the first time this shift occurred was centuries ago when the moon fell in love with a comet passing through the night sky. The comet, as all comets do, passed by, burned out and vanished. The moon, in her sorrow caused a great wind to blow through the hills and valleys bringing about wholesale mlb jerseys a quick drop in temperature.

The next morning, local tea pluckers went out to collect their fresh leaf. To their surprise, when the tea was processed it had developed an amazing milky character, which was attributed to the motherly character of the old moon. (Hey, it’s possible! and even if it’s not it’s a nice story to say the least)

Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black SOUCHONG and green tea. Over the years, production methods have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulated. First, the leaf is plucked from gardens situated between 500 – 1200 meters, and is produced between March and December. The Ali Shan Milk Oolong is native to Taiwan.  Taiwan, named by the Dutch traders as “Formosa”, meaning “beautiful island”, remains as the the only region in the world that produces the real Milk Oolong. The special “Jinxuan” Milk Oolong growing in Ali Shan (Ali Mountain) comes with a unique natural milk flavor, due to the wholesale nfl jerseys soil condition and production method.

Next, the plucked leaf is wholesale jerseys withered in air-conditioned rooms until it is has reached the desired level of fermentation. The tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire. Finally the tea is dried cheap jerseys from China then re-sorted to ensure leaf quality and packed. The tea is rije?iti produced in relatively small quantities from March to December; in fact, only 80,000 kg are produced with about 60,000 kg headed for the export market.

Finally, we come to the part where I wax poetic about its outstanding flavor. So Artisian how to describe a steaming cup of Milk Oolong. Ok, imagine if velvet somehow took liquid form and was blended with a sweet light cream. While drinking it, you find yourself u swimming to the bottom of a deep well of orchids. It sounds dream-like doesn’t it? Well brew a pot and experience its milky dreaminess for yourself – an amazingly profound tea.


Cooking and Artisian Matcha


Cooking Matcha and Artisian Matcha are both Matcha… or are they?

By now, most of cheap jerseys you with even a small interest in food and drink trends have heard of matcha desserts and shakes .

The confusing issue starts when many people consider matcha to be just an essence or exotic spice, to be used as an ingredient for cooking 淫乱露出巨乳痴女泉星香が電車内でおっぱい出してフェラ抜きしちゃう and desserts (like green tea ice cream,matcha tiramisu, macaroons, truffles, and all other manner of wholesale nfl jerseys smoothies and cold drinks). We love how people want to be creative and its color and SOUCHONG “health benefits” seem to make everyone happy.

This matcha is indeed matcha, but its worldwide popularity means that much of the matcha that is sold on the world market today is in a “race to the bottom” for both price and quality. Much of this matcha should actually be call “industrial” matcha, in that its production, harvest, processing, and distribution are aimed towards massive scale and modern machinery. As a result of that approach, this matcha may contain a very large amount of color and “green tea” flavor. But if you simply pour hot water over it and try to drink it as a cheap jerseys beverage, it tastes terrible. Imagine a neglected fish tank if you will. Now wait till the fish all die, and the stagnant water has been emptied, now Scrape some green stuff off the side of the tank and make tea with it. I’m exaggerating a bit, but just barely.

Artisanal matcha, in contrast, is all about drinking and savoring its many delightful qualities, and its production, harvest, processing, and distribution methods reflect true Japanese art. Everything is done by Email hand, using the same ancient ingenious methods that have been developed by green tea farmers in Japan for the past 800 years. It still takes a full hour to slowly grind 30 (?????) grams of tea. Doing it any faster — not to mention doing it in large industrial grinders –creates friction that essentially burns all the delicate amino acids inherent in the tea that give it its sweet, umami-laden flavor, and you wind up killing everything that’s wholesale NFL jerseys special about it.

So yes, industrial matcha and artisanal matcha are both “matcha,” but in the same way that the Cheep Two-buck house wine and some of the most coveted wines in the world, wines Romanée-Conti and Pétrus and HarlanEstate, are all “red wines”.Well yes, but, ah, not really.

Which is not to say that there’s no place for industrial matcha. Miami Dolphins Jerseys If baking or cooking is your goal, you absolutely should not use artisanal matcha. it would be a complete waste of both money and Central great tea (not to mantion you will have a serios beef with Mister Tea). But, someone might ask, wouldn’t the quality of the baked goods be that much higher if an artisanal matcha were used?

No, it wouldn’t, and here’s why: Heat destroys amino acid structures, so everything that’s great about your expensive matcha, its intense umami, its wonderful acid structure, its phytonutrients, and its long finish gets totally anaulated. Oh, you’ll still get a great green tea vegetal taste, but you can get this taste with lesser matcha. Lots and lots of fats and sugars (That are added to industrial Matcha) make a bad Cavitation matcha taste pretty good! And besides, many recipes that call for matcha do so in large quantities, so you need a cheaper, but still decent, matcha to not go broke every time you want to use matcha in your cooking.

Lots of people have been asking us for culinary matcha, and I am currently blind-tasting a bunch of them and doing lots of baking. We have a some leading candidate based on color, taste, and affordability. If you’re interested in trying some, let us know!