Comments on: The Tea Spot Vintage Oolong Loose Leaf Tea Review http://www.rockingtherepublic.com/oolong-tea/the-tea-spot-vintage-oolong-loose-leaf-tea-review/ A Tea Blog, Reviewing all types of TEAS Sat, 24 Jul 2010 16:50:15 +0000 hourly 1 By: loose leaf tea lover http://www.rockingtherepublic.com/oolong-tea/the-tea-spot-vintage-oolong-loose-leaf-tea-review/comment-page-1/#comment-1920 loose leaf tea lover Tue, 11 Aug 2009 15:29:29 +0000 http://www.rockingtherepublic.com/?p=1037#comment-1920 Im new to Oolong tea myself and find it enticing. I love how many different varieties of tea there are and ALL of them so healthy! I like the name of Vintage Oolong, its a great way to describe it. I prefer oolong over black these days, and a favorite so far has been the Big Red Robe. Im new to Oolong tea myself and find it enticing. I love how many different varieties of tea there are and ALL of them so healthy! I like the name of Vintage Oolong, its a great way to describe it. I prefer oolong over black these days, and a favorite so far has been the Big Red Robe.

]]> By: Oolong Infused Prosciutto and Veggie Frittata Recipe | ROCKING THE REPUBLIC http://www.rockingtherepublic.com/oolong-tea/the-tea-spot-vintage-oolong-loose-leaf-tea-review/comment-page-1/#comment-788 Oolong Infused Prosciutto and Veggie Frittata Recipe | ROCKING THE REPUBLIC Thu, 16 Apr 2009 04:20:15 +0000 http://www.rockingtherepublic.com/?p=1037#comment-788 [...] THE REPUBLIC A Daily Tea Blog ← The Tea Spot Vintage Oolong Loose Leaf Tea Review The Tea Spot Green Roasted Mint Loose Leaf Tea Review [...] [...] THE REPUBLIC A Daily Tea Blog ← The Tea Spot Vintage Oolong Loose Leaf Tea Review The Tea Spot Green Roasted Mint Loose Leaf Tea Review [...]

]]> By: Jessica Burtenshaw http://www.rockingtherepublic.com/oolong-tea/the-tea-spot-vintage-oolong-loose-leaf-tea-review/comment-page-1/#comment-786 Jessica Burtenshaw Wed, 15 Apr 2009 16:19:21 +0000 http://www.rockingtherepublic.com/?p=1037#comment-786 So glad to hear that you love our Vintage Oolong. I do too! Although I'm admittedly biased as the tea buyer for The Tea Spot. = ) I just wanted to let you & your readers know that there is an online deal right now for Vintage Oolong. Buy 2, get 1 Free! Just enter the total number of tins you want to receive (ie. 3 tins) and your cart will take care of the rest (only charging you for 2 tins). http://theteaspot.com/product.php?productid=16148 Cheers! So glad to hear that you love our Vintage Oolong. I do too! Although I’m admittedly biased as the tea buyer for The Tea Spot. = )

I just wanted to let you & your readers know that there is an online deal right now for Vintage Oolong. Buy 2, get 1 Free! Just enter the total number of tins you want to receive (ie. 3 tins) and your cart will take care of the rest (only charging you for 2 tins).

http://theteaspot.com/product.php?productid=16148

Cheers!

]]> By: Karen Harbour http://www.rockingtherepublic.com/oolong-tea/the-tea-spot-vintage-oolong-loose-leaf-tea-review/comment-page-1/#comment-785 Karen Harbour Wed, 15 Apr 2009 16:03:23 +0000 http://www.rockingtherepublic.com/?p=1037#comment-785 Third and fourth steeping of this tea are just as amazing as the first and second. Or keep the leaves and use them the next time you are cooking. I just made a Frittata with my reserved tea leaves: Oolong Infused Prosciutto & Veggie Frittata Ingredients • 2 tablespoons Olive Oil • ½ medium Yellow Onion, chopped (about ½ cup) • 1 medium Squash, chopped (about 1 cup) • 1 medium Bell Red Pepper, chopped (about 1 cup) • 2 cups Mushrooms (Shiitake, Baby Bellos & Oyster), diced • ½ bunch Asparagus, diagonally sliced into 1/4 in wide sliced (about 2 cups) • 8-10 Large Eggs (Egg White Optional) • 1/3 cup Soy Creamer (Optional Heavy cream) • 2 TBS VINTAGE OOLONG Tea yielding ½ cup *Oolong Tea concentrate, chilled (or any hand-rolled single-estate oolong tea) *Hot to make Oolong Tea Concentrate: Bring 5 oz water to a boil and let cool for 2-3 minutes, which will bring water to 180°, a good temperature to steep oolong tea. Place 2 TBS of tea in an 8 oz measuring cup. Pour 4 oz hot water over tea leaves and steep for 3 minutes. Strain tea leaves and place liquid in refrigerator to chill. **Reserve tea leaves to make iced tea. • 2 ounces sliced prosciutto, coarsely chopped • 1 cup Dubliner Cheese, grated (About 4 ounces) • 1/4 cup grated Parmigiano-Reggiano • Garnish: 1 avocado, chopped & 1 tomato, chopped Prep Time: 20-25 min / Cook Time: 15 - 20 min Serving Size: 4 - 6 Level: Easy Meal Time: Breakfast, Brunch, Lunch of Dinner Preparation: 1. Preheat oven to broil 2. Heat oil in medium skillet over medium - high heat. Sauté onions until soft (Optional: add 1 tablespoon of chopped already steeped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 - 4 minutes. 3. Whisk eggs and creamer in a large bowl. Add chilled steeped oolong tea and whisk more thoroughly. 4. Pour in egg mixture to the veggies in the skillet and gently stir. Cover & reduce the heat to low and cook until eggs are almost set (about 8 - 10 minutes). Evenly add Prosciutto and basil to skillet and let sit for 1-2 minutes. Loosen edges with spatula and turn off stove. 5. Sprinkle cheese on top, place in oven and cook until the top starts to brown (about 3-5 minutes). Take out of oven and let sit for 2-3 minutes. Loose edges with spatula. 6. Place a large serving plate over the pan, and carefully invert to turn out the frittata. Let sit for 5 - 10 minutes 7. Cut into wedges & serve. 8. Optional: Garnish with Avocado & diced tomatoes. Serve with BOULDER BLUES Tea infused fruit salad and whole grain toast. Third and fourth steeping of this tea are just as amazing as the first and second. Or keep the leaves and use them the next time you are cooking. I just made a Frittata with my reserved tea leaves:
Oolong Infused Prosciutto & Veggie Frittata
Ingredients
• 2 tablespoons Olive Oil
• ½ medium Yellow Onion, chopped (about ½ cup)
• 1 medium Squash, chopped (about 1 cup)
• 1 medium Bell Red Pepper, chopped (about 1 cup)
• 2 cups Mushrooms (Shiitake, Baby Bellos & Oyster), diced
• ½ bunch Asparagus, diagonally sliced into 1/4 in wide sliced (about 2 cups)
• 8-10 Large Eggs (Egg White Optional)
• 1/3 cup Soy Creamer (Optional Heavy cream)
• 2 TBS VINTAGE OOLONG Tea yielding ½ cup *Oolong Tea
concentrate, chilled (or any hand-rolled single-estate oolong tea)

*Hot to make Oolong Tea Concentrate: Bring 5 oz water to a boil and let cool for 2-3 minutes, which will bring water to 180°, a good temperature to steep oolong tea. Place 2 TBS of tea in an 8 oz measuring cup. Pour 4 oz hot water over tea leaves and steep for 3 minutes. Strain tea leaves and place liquid in refrigerator to chill. **Reserve tea leaves to make iced tea.

• 2 ounces sliced prosciutto, coarsely chopped
• 1 cup Dubliner Cheese, grated (About 4 ounces)
• 1/4 cup grated Parmigiano-Reggiano
• Garnish: 1 avocado, chopped & 1 tomato, chopped
Prep Time: 20-25 min / Cook Time: 15 – 20 min
Serving Size: 4 – 6
Level: Easy
Meal Time: Breakfast, Brunch, Lunch of Dinner

Preparation:
1. Preheat oven to broil
2. Heat oil in medium skillet over medium – high heat. Sauté onions until soft (Optional: add 1 tablespoon of chopped already steeped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 – 4 minutes.
3. Whisk eggs and creamer in a large bowl. Add chilled steeped oolong tea and whisk more thoroughly.
4. Pour in egg mixture to the veggies in the skillet and gently stir. Cover & reduce the heat to low and cook until eggs are almost set (about 8 – 10 minutes). Evenly add Prosciutto and basil to skillet and let sit for 1-2 minutes. Loosen edges with spatula and turn off stove.
5. Sprinkle cheese on top, place in oven and cook until the top starts to brown (about 3-5 minutes). Take out of oven and let sit for 2-3 minutes. Loose edges with spatula.
6. Place a large serving plate over the pan, and carefully invert to turn out the frittata. Let sit for 5 – 10 minutes
7. Cut into wedges & serve.
8. Optional: Garnish with Avocado & diced tomatoes. Serve with BOULDER BLUES Tea infused fruit salad and whole grain toast.

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