Mountain Views News          Saturday, March 14, 2015

9

FOOD AND DRINK

Mountain Views-News Saturday, March 14, 2015 

SAVOR THE FLAVOR TEA TALK

All tea comes from the same plant: 
Camellia sinensis. How the tea is processed 
determines what type it will become.
There are four major types of tea - green, 
oolong, black and black scented. This ignores, 
of course, the growing variety of herbal, 
floral and spice combination teas. In general, 
tea-growing estates and gardens employ a 
single style of processing which is largely 
dictated by geography, including altitude, 
moisture level and farming practices.
Tea grows fastest at about 6,500 feet 
above sea level in sandy or clay soil. The 
climate needs to be hot and moist--80 
to 150 inches of rain annually with high 
humidity and fog. Tea also grows at higher 
elevations and in shaded areas, but at a 
much slower rate. This climactic change 
also produces a more intensely flavored tea.
Beyond the usual preparation of hot and 
cold beverages, tea’s unique properties lend 
themselves to a broad array of applications: 
tea can be an infusion to thin down or flavor 
another liquid; it can substitute for oil or other 
liquids in cooking and baking; as a marinade 
or braising liquid; powdered as a flavoring 
for foods or as a coating or rub; whole leaves 
can be used for smoking other foods; tea can 
also be used as a coloring agent and fresh or 
dried leaves can serve as a decorative garnish.
(Excerpt from The Tea Cookbook by Joanna 
Preuss and John Harney)


Here’s a great recipe as an example: Tea Spiced 
Pecans
3/4 lb. Pecan halves
1 tsp. Vegetable oil
1 Egg white
1/4 c. Sugar
2 Tbsp. Hot Cinnamon Spice Tea, finely 
ground (available at Savor 
the Flavor)
1/2 tsp. Salt
Preheat oven to 350 F.oil a large baking pan or 
cookie sheet
Beat egg white in a deep bowl until frothy. In a 
separate bowl, combine sugar, tea and salt. Add 
the pecans to the egg white , turning slowly. 
Transfer sugar, tea and salt mixture and toss to 
cover evenly. Spread nuts evenly over baking 
pan and bake for 15 minutes. Remove and turn 
nuts with a spatula until cool. Store in an air 
tight container.

Popular this time of year are the fresh brewed 
iced teas. They come in wonderful flavors such as 
Raspberry Herbal, Peach, Pomegranate Oolong, 
Organic Green with Coconut and Black Currant. 
Savor the Flavor offers a selection of various teas 
and tea products. Stop in for a visit. 

 

Savor the Flavor 11 Kersting Ct 626 355 5153 
savortheflavor.net 

POP IS POPPING AND A CAB FOR THE AGES!!

Have you ever heard the term “oaky” or “buttery” to describe certain wines? Sure you have. 
Many years ago clay pots were used to store wine. As transportation developed it was discovered 
that closed wooden barrels were more solid and could be moved around like a wheel, so beer 
and wine were stored and transported in wooden barrels. The beer and wine makers realized 
that this storage benefited their product with extra flavors. It was also discovered that the 
barrels lose their flavor just after a few years, thus becoming neutral. Those barrels are still used 
today and are less expensive to use as the oxygen still helps soften the wine and adds no tannins. 

 One wine that has benefited from this process is the 2011 Freemark Abbey Cabernet Sauvignon. 
Started over 130 years ago and recently (2005) 
purchased by the Jackson Family Estates, I first 
came across Freemark Abbey Chardonnay 
while working my way through college at 
Jurgensen’s Grocery Store. I have referred many times to that part of my life, and I am always 
happy to see wines that have lasted the test of time. Freemark Abbey Cabernet, like many cabs, 
has a ruby red color. The aroma and first taste are very generous with the fruit, and the finish 
has a hint of spice, cinnamon, and yes, oak flavor 
(glad you read my first paragraph now aren’t 
you!). If this Napa gem winery has been off 
your radar, put it back. The 2011 cabernet is a 
full body wine, a touch sweet, and can be drunk 
now - or buy two, one for now, one for later. My 
food pairing recommendation would be roasted 
brussel sprouts, braised short ribs, and a scoop 
of Vanilla ice cream. Retails for about $40 on 
sale for $33 for smart shoppers at your local Vons 
or Pavilions

Dills Score

 Each week I will give you my Dills Score. Starting with a base of 50 points, I have added 8 
points for color, 8 points for aroma or “nose”, 8 points for taste, 8 points for finish, and 9 points 
for my overall impression, which includes my value rating.

Total Score 89

Follow me on twitter kingofcusine and make sure you listen to my radio show every Sunday at 
12 Noon KLAA AM 830 

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TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


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Sunday, January 25, 2015 
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Sierra Madre, CA 91024 
(626) 355-6114 
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Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com