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“Needed something v-e-r-y light to top off dinner (more on that in a minute), so I reused leaves and managed to coax out a second, very subtle steep. Still has a lovely sweet dried grass taste; you...” Read full tasting note
“These little shaped leaves are so cool! They look like they have been braided into a wheat shape. The leaves look more like white tea than green tea, as they are a very pale color, almost...” Read full tasting note
“Thanks to Nicole for including this in your tea share! This one definitely looks pretty and complicated as a dry leaf. BUT that is probably the best thing about it. When the steep color barely...” Read full tasting note
“Lovely, lovely looking tea. And it does indeed have wheat undertones – when dry it smells almost exactly like wheat from the field. Very delicate flavor and pale golden color.” Read full tasting note
Golden Wheat Head Handcrafted Tea is woven into the shape of stalks or grains of wheat, a truly universal symbol of prosperity. This might seem odd for a nation famous for subsisting on rice, but the Chinese have longed enjoyed the making and consumption of bread, just like every other culture on the planet. The “grains” are little braided strands of green tea leaves! You’ll be delighted by the look and feel of these tiny threads as they fill your cup with a beautiful golden brew of green tea. Our Handcrafted Teas have a deep and delicate flavor, remarkably sweeter than most green teas, and the feel of the “wheat” flowing through your fingers is unforgettable!
Steeping instructions:
Amount of water: 6 oz
Amount of Tea: 1 Flat teaspoon
Water Temperature: 160° F
Steeping Time: 1-3 minutes.
Note: Do not use boiling water for Green and White teas as they will burn and create bitter flavors.
A good way to guess water temperature without a thermometer is to bring the water to a boil, and wait about 30 seconds (for White tea) or 60 seconds (for Green tea) before pouring over the leaves.
Braided strands of green tea leaves
Needed something v-e-r-y light to top off dinner (more on that in a minute), so I reused leaves and managed to coax out a second, very subtle steep. Still has a lovely sweet dried grass taste; you just have to think about it.
Now, dinner. It’s so hot (sun was directly on it, but our garage thermometer registered 112 shortly after lunch) we’re pretending it’s dead of winter with curtains drawn, puttering with indoor crafts and projects…and the following recipe:
Slice pound cake. Melt butter in skillet. Coat on both sides and sizzle it brown on both sides. Set aside.
In the same hot skillet, dump fresh blueberries and drizzle in a generous amount of maple syrup. Bubble it to a froth.
Top pound cake with ice cream, then blueberry goop. Eat in a very comfy chair, because you will not be able to get up for a while.
These little shaped leaves are so cool! They look like they have been braided into a wheat shape. The leaves look more like white tea than green tea, as they are a very pale color, almost silvery.
I infused these in my gaiwan, and after the first two infusions, the leaves have retained their braid, so I am going to infuse again and see if these open up.
The flavor is so lovely. The tea brews to a very light golden color and it is sweet with hints of hay-like flavor and slight wheat tones. There is an ever-so-slight hint of malt in there as well. So very, very good … definitely not a typical green tea… an excellent tea to try if you think green teas are too grassy … this is more wheat-like and not so much the green-grassy taste.
Oh wow this sounds really very good!
I love the way wheat looks blowing in the wind…the weave. I’ll bet this is beautiful in a gaiwan or glass pot.
After the 3rd & 4th infusions, the braids opened up. The flavor is a little more “green tea” like in these infusions, but it still has a very wheat-y kind of flavor too.
Thanks to Nicole for including this in your tea share! This one definitely looks pretty and complicated as a dry leaf. BUT that is probably the best thing about it. When the steep color barely looked anything other than water, I figured it wouldn’t have too much flavor. I even put the infuser back in for a bit longer. The flavor kind of doesn’t exist, but it mostly tasted like cucumber or something like that. Not much else to say — but the leaves sure were unique!
You had me at butter.
I love recipes that are more assembly instructions than actual cooking.
Mmmmmmm! Yummy!
My mom used to make strawberry waffles with whipped cream or ice cream and bacon on a hot evening (no one had air conditioning in those days). I know the feeling of sitting down in a lump. Here I sits and I dont’s move!
My godparents used to toast their pound cake under the broiler on each side, then add vanilla ice cream. I don’t think it was buttered, though. Adding fruit like you did would just take it right over the top. Drooling…
Buttered pound cake. Oh, yum. I recently discovered pan toasted/carmelized angel food cake with strawberries in balsamic vinegar. I believe next up will be buttered pound cake and I have some blueberries handy, too… :)
Ooooooooooo on the angel fooooood!