A Creamy Cuppa

25 Jan

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The Japanese Garden in Fresno, CA.

I’d never been to Fresno before and when I told my SoCal friends I was headed there, the announcement was met with what can only be described as unadulterated disdain. Being from a city that receives its fair share of scorn, I was determined to find some hidden gem.

Luckily for me (and my first impression of Fresno), I stumbled across Teazer World Tea Market .  I eschewed the Downtown location (which a Yelp review described as “less ghetto”) for the original location in the artsy Tower District.

From the moment I walked in I felt transported.  The sky outside was dreary gray.  A few customers sat scribbling in notebooks.  Bon Iver was playing softly in the background.  Everyone was wearing those slouchy knit hats.  There was no way this was Fresno – I had to be in Portland.

Oh, and let’s discuss the tea.  On a recommendation from Foursquare (can you tell I’m a social junkie?), I tried the Lavender Cream Earl Grey.  It was fabulous… one of the best cups of tea I’ve had in my life.  It was perfectly sweet and smooth with an almost citrusy hint from the lavender.  I immediately went into cold sweats thinking that I would have to drive four hours next time I wanted this tea.  Know that wasn’t a possibility, I snapped a picture of the menu and bought a bag of the loose leaf tea to take home.

Last night, I attempted to recreate it.

Let’s just be honest here, this is not the sort of tea that’s going to provide antioxidants and lower your blood pressure.  This tea is much more likely to clog your arteries than clear them.  Still, it’s a great winter treat and it turned out just as wonderful at home.

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Lavender Cream Earl Grey Tea (Teazer style)

Ingredients
8 oz boiling water
about 1/4 cup cream (or soy/almond milk)
2t brown sugar
1T honey
2t Earl Grey tea
1t dried lavender

Directions
While the water is boiling, heat the cream in the microwave for about 25 seconds or until warm.
Mix the honey and brown sugar into the cream.
Put the lavender and tea mixture into a tea strainer or mesh spice bag.
Add the tea and water to the cream mixture and steep for 2-3 minutes.
Adjust sweeteners to taste.

I’m sure this would work just as great with any other tea combo, especially spiced and black teas.

I did return to Teazer after visiting Sequoia, but the Chai I had just didn’t measure up to the last cup. As for the rest of Fresno… I can’t say anything excited me quite as much as my first stop. If you’re local to Fresno, I’d love to hear your take on your hometown. What sort of things should I do next time I’m there?

~april

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One Response to “A Creamy Cuppa”

  1. Susan S January 25, 2011 at 2:49 pm #

    Mmmm…tea sounds good. I am also interested in what’s happening in Fresno!

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