About Ceylon Teas and Tea and Chi's salad dressing

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The long event week is over and I am looking forward to just the regular type chaos that is "season" in Vero Beach. Now we re looking forward to the "Have a Heart for Haiti" yoga event this Saturday and Shelley Adelle's 3rd and 4th chakra workshop on Sunday. We are testing, tasting and reworking our chakra tea line together and hope to have those teas up and running in the next month or two.

As promised I am sharing Tea and Chi's recipe for our beloved salad dressing. Just look past the Ceylon Tea info.

Ceylon, what is now Sri Lanka, is an island nation in Indian Ocean and was a British colony until 1948 and is the worlds 4th largest tea producer. Sri Lanka's main agricultural exports are tea, rubber and cinnamon. The tea industry in Sri Lanka employs directly or indirectly over a million people. Most tea produced is black tea but green and white teas are now also available. The two Ceylon teas we stock are:

Ceylon FBOP, Nuwara Eliya: The Nuwara Eliya town is located in the central highlands at an altitude of over six thousand feet. I found the FBOP tea to be light, pleasant with mild astringency. A good everyday tea with a reddish gold cup with a nice, tea aroma. It seems a bit thin to hold milk well without becoming non-descript so if you intend to add milk brew it extra strong.

Ceylon SFTGFOP, Vithanakande: Elegant, long twisted leaf with a characteristic white line running through it. Reddish cup, rich body, notes of cinnamon and spice with a distinctly dry finish. Surprisingly excellent with milk which both intensifies and rounds off the flavour.

Tea and Chi Salad Dressing Recipe

¼ cup balsamic vinegar

¼ cup maple syrup

¼ cup ginger spread

¼ red onion peeled and roughly chopped

½ tsp salt

1 cup good virgin olive oil

Put first five ingredients in blender and blend until smooth. With the blender running drizzle olive oil and blend for 2-3 more minutes. Enjoy.

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