It has to be said, we have had the most exquisite weather this summer. The hot spell just seemed to go on and on. But, whether we like it or not, autumn is definitely closing in fast. Temperatures are dropping and the rain is coming more frequently now. So, rather than try to hide from it, we are embracing the autumn season and have sourced a delicious range of seasonal teas for you!

 

Autumn is full of so many wonderful colours and tastes and we have teas to match your every mood. Our range of delicious seasonal teas is a perfect choice to take your first sip of autumn. Warming and rich flavours of apple, cinnamon and vanilla will accompany those cosy long evenings. Join us in making the transition into the cooler time of the year a little more pleasant with our delightful teas to enjoy.

 

We have put together our favourite range of autumn and seasonal teas we think will brighten those lightly frosted mornings and early October evenings. Warm yourself after crisp cool walks in the fresh air with our tasteful teas. We have an exceptional range of uniquely exquisite blends to take the chill off and compliment this time of year. Our autumn teas definitely capture the flavours and smells of the season!

Happy tea drinking!

 

 

OUR FAVOURITE SEASONAL TEAS

 

VANILLA APPLE

A lovely composition of sencha green tea and apple with a hint of sweet vanilla.

MULLED WINE

Spicy and fruity fragrance with a hint of sweetness creating a deep red cup of fruit tea. Seasonally spiced alcohol and caffeine free infusion.

APPLE CRUMBLE ORGANIC

Apple Crumble in your cup! Delicious and sweet, with the combination of apple, cinnamon and toffee accompanied by a wonderful malty black tea.

OOLONG FIG

Sweet, earthy and beautifully balanced, a delightful oolong tea with the taste of fig and date. A perfect brew to enjoy any time of the day.        

 

Vanilla Apple loose leaf tea        Mulled Wine loose leaf tea

 

 

 

TEA ADVENT CALENDAR

Yes, it is already this time of the year yet again – the exciting season of advent is nearly upon us. Enjoy the run up to Christmas with our exciting Tea Advent Calendar 2018! Try a different tea throughout Advent; the calendar features 24 teas and infusions all in 10g sachets, sufficient to brew around 4-5 cups of tea.

A great gift idea for someone special!

 

 

 Teas featured in the 2018 Advent Calendar are:

Malty Black, Nepal Guranse Superior, Colombian Natural Toffee, Duke of Grey, Winter Fairy Tale, Chai Ginger Orange, Red Chilli Chai, Oolong Ti Dung, Milky Oolong, Yuncui, Morning Dew, Vanilla Apple, Yin & Yang, Stay in Balance, Herbal Energy, Rooibos Chocolate Truffle, Rooibos Ginger & Lemon, Rooibos Snowflurry, Christmas Punch, Magic Fire, Heavens Delight, Fruity Baked Red Apple, Black Elderberry, Plum and Cinnamon

Most of the teas included in our advent calendar are also available in larger bags of 100g loose leaf so if you find a favourite, click on the highlighted tea of your choice above and simply order some more.

£29.50

Tasty teas on the 24 days leading up to Christmas!

 

 

RECIPES

Taking inspiration from our delicious Apple Crumble loose leaf tea we have a delightful Fruit Crumble recipe to enjoy with custard or ice cream as the cold, crisp Autumn months approach.

 

FRUIT CRUMBLE

Serves 4/Freezable/190 degrees

 Berry Crumble

 

Ingredients

200g mixed berries (blackberries, gooseberries, raspberries)

3 tablespoons caster sugar

3 tablespoons water

125g plain flour

75g butter

25g demerara sugar

50g porridge oats

 

 

Method

Wash the berries and place them in the bottom of an ovenproof dish

Sprinkle with the caster sugar and water

In a separate bowl mix the flour, butter and demerara sugar until a breadcrumb like consistency.

Add the oats and stir

Place the mixture on top of the fruit

Bake at 190 degrees for 40-45 mins

Allow to cool and serve with custard or ice cream!

 

 

 

FIG AND PEAR CHUTNEY

 

We have a delicious Oolong Fig loose leaf tea as part of our seasonal teas range, a delightful oolong tea with figs and dates. Sweet, earthy and beautifully balanced.

Taking inspiration from the figs in our Oolong Fig loose-leaf tea we thought we would share our yummy fig and pear chutney to enjoy with cheese and crackers or with cold meats.

 

Fig and Pear Chutney

 

 

Ingredients

750g pears (peeled, cored and chopped into small cubes)

750g fresh figs (trimmed, stem cut off and chopped into quarters)

400g onions (peeled and diced)

1 tablespoon ground cinnamon

1 tablespoon cardamom seeds

1 tablespoon nutmeg

Zest and juice of 2 oranges

500g brown sugar

450ml cider vinegar

 

 

Method

Place the onions, pears and figs in a large pan with the orange juice and gently simmer. Allow to simmer until the onions and fruit are cooked.

Add the spices, orange zest, vinegar and sugar and bring to the boil.

Reduce the heat and cook until the chutney is done, stirring occasionally. This should take roughly an hour.

Spoon the hot chutney into jars and seal.

Store in a cool, dark place until ready to eat. Keep in the fridge once opened

Enjoy!

 

 

 

 

APPLE AND VANILLA FLAN

This recipe is inspired by our charming Vanilla Apple loose leaf tea. We have taken flavours from the tea to create an enjoyable baked treat! Perfect for those cold autumn weekends to share with friends and family.

 

 Apple and Vanilla Flan

 

 

Ingredients

Pastry:

170g plain flour

30g icing sugar

100g butter

Pinch of salt

1 egg

1 tablespoon water

 

Filling:

 5-6 large Braeburn apples

 125ml single cream

 1 egg

 35g caster sugar

 3 tablespoons apricot jam

 1 teaspoon vanilla extract

 

 

Method

 

To make the pastry, sift the flour, salt ad sugar in a bowl. Add the butter and mix into the flour.

Rub the butter into the flour until you get fine crumbs

Add the egg yolk and water and stir into the crumbs

Shape the dough into a ball, wrap in clingfilm and chill for 20 minutes.

Once the pastry has chilled, roll it out onto a lightly floured worktop. Take your flan tin (roughly 30cm diameter) and Place the pastry over the tin. Cut away any excess pastry. Prick the pastry base with a fork and chill for 15 minutes.

Line the pastry with greaseproof paper, fill with baking beans and blind bake for 15 minutes. Remove the pape To make the pastry, sift the flour, salt ad sugar in a bowl. Add the butter and mix into the flour.

Rub the butter into the flour until you get fine crumbs

Add the egg yolk and water and stir into the crumbs

Shape the dough into a ball, wrap in clingfilm and chill for 20 minutes.

Once the pastry has chilled, roll it out onto a lightly floured worktop. Take your flan tin (roughly 30cm diameter) and Place the pastry over the tin. Cut away any excess pastry. Prick the pastry base with a fork and chill for 15 minutes.

Line the pastry with greaseproof paper, fill with baking beans and blind bake for 15 minutes. Remove the paper and beans.

Peel and quarter the apples. Cut the apples into thin slices. Place the pieces of apple in the pastry case, slightly overlapping in circles.

In a separate bowl add the cream, egg, sugar and vanilla extract and mix well. Pour over the apples letting it seep through all the layers.

Place the flan into the oven and bake for 40 minutes or until the custard is just set and the apples are a golden colour.

Enjoy the flan warm or at room temperature!

 

 

Remember, if you create any of our recipes please Tweet us @Cup_Of_Tea_UK or tag us on Instagram @ cupoftea_co_uk!

We would love to see your photos of any cooking or baking you want to share with us!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

Posted by cup of tea admin
3rd October 2018

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