A long time ago, friends highly recommended two dollar boxes filled with 30 bags of green tea. It was the trendy, recently discovered (in Western culture) ingredient. Everyone was talking about all its health benefits, such as weight loss, clear skin, detox and low cholesterol. It cures (fill in your health problem here). Back then, I drank a cup in the morning and another cup in the afternoon. Then, one day as I was strolling in the health food store, I picked up a nicely designed steel can of 50 green tea in unbleached bags (free of unnecessary tags, strings and staples). As a designer, I was immediately attracted to the packaging. The label had all the buzz words demonstrating good citizenry in the world: organic, The People’s Green Tea and social good activities. The first sip was refreshing. The second sip I threw the cheap green tea boxes away. The third sip, I wanted to learn more about tea inspired by The Republic of Tea.
For a while, all I would drink was green tea. Then my sister returned from Taiwan with gifts of oolong, white, pu-erh and black tea. I quickly learned the ritual of steeping loose leaf tea, but I continued buying The Republic of Tea, because their quality of tea is maintained, and tea bags are easier to use than loose leaf tea at work.
Last year, strolling down the grocery aisle, I remembered privately thinking, I would love to work with The Republic of Tea. It was a fleeting wish gone to the wind. Last fall, my wish returned to me when their Public Relations team sent an email requesting a partnership. I’m happy dreams come true, and I’m now part of their Enlightenment TEAm (#TEAteam).
It was a nice coincidence, when I ran out of their Green Tea in my office to come home to the first package of The Republic of Tea’s Orange Blossom White Tea, Hibiscus Tea, a refill of their Green Tea and Ginger Peach Tea. Their Orange Blossom White Tea is a delicate and crisp taste of the current citrus season (we brew our teapot strong). I’m currently thinking of recipes to incorporate their tropical hibiscus tea. A cup of their best selling Ginger Peach Black Tea is like sipping summer in the middle of these freezing temperatures.
I decided to experiment with the Ginger Peach Tea in a recipe. After plenty of inspirational research of cooking with tea, I finally decided to use it as base for creating a flavorful broth to cook shrimp and mussels. The broth has hints of coconut milk, fresh ginger, honey and cilantro to name a few ingredients. The Ginger Peach Tea made the broth more complex in flavor. The mussels contribute the right amount of salinity (for this reason, be careful when adding sea salt). Afterwards, the steaming tea broth with seafood is ladled over bowls of brown rice and garnished with tatsoi greens (a Japanese green similar to baby spinach), more cilantro and scallions.
Partnering with the Republic of Tea is an exciting opportunity. Over the next few months, look for more recipes here using the Republic of Tea products, such as the Ginger Peach Tea Mussels and Shrimp. Meanwhile, they’re a great source for purchasing tea in unbleached paper bags, loose leaf teas and accessories. My partnership with the Republic of Tea is beneficial to visitors, too. With each new shipment I receive, there’s an online offer to share with visitors. In honor of this first shipment, make an online order from March 1, 2013 to March 8, 2013, use the promo code, #MYLIFE, and receive a complimentary Cheery Cuppa ceramic mug.
Have a question about tea? Ask in the comment section below. Also, share what you’re ordering at The Republic of Tea, too.
Ginger Peach Tea Mussels and Shrimp
- 3 cups low sodium chicken or vegetable broth
- 10 bags Ginger Peach Black Tea by Republic of Tea
- 2 - 3 tbsp. safflower or peanut oil
- 1 tsp. sesame oil
- 2 shallots, finely chopped
- 2 inch piece ginger; minced
- Sea salt and freshly ground black pepper to taste
- Crushed red pepper; to taste
- 1 to 2 dried red chili peppers
- The juice of one orange
- 1/8 cup low sodium soy sauce
- 1 tbsp. honey
- 4 oz. coconut milk
- 1 lb. mussels; debearded, scrubbed and rinsed
- 3 to 4 oz. fresh tatsoi or baby spinach leaves
- 1/2 lb. medium raw shrimp; cleaned and devein; leave tail on
- 1 cup fresh cilantro; minced
- 2 limes
- Garnish: Sliced scallions, cooked brown rice and toast sesame seeds
- Bring broth to a boil in a medium pot. Turn off heat and add tea bags. Cover pot to let tea steep. Cover tea broth and set aside (discard tea bags before using).
- Heat both oils in a large pot over medium heat. Add shallots and ginger. Season with salt, black pepper and red pepper.
- When the vegetables are wilted, add the tea broth, red chili peppers, fresh orange juice, soy sauce, honey and coconut milk. Bring tea broth to a simmer. Adjust seasoning.
- Add the mussels. After three minutes, add the shrimp.
- About 5 minutes or when the shrimp is opaque, discard any mussels that didn't open. Lightly toss in tatsoi (or spinach leaves) and cilantro.
- Ladle Ginger Peach Tea Mussels and Shrimp over individual bowls of brown rice and serve with lime wedges. Garnish with sliced scallions and more tatsoi leaves.
- Enjoy hot.
2 thoughts on “Welcome to The Republic of Tea”
I’ve seen “Republic of Tea” tins at MOM’s Organic Market here in the D.C. area. I’m inclined to try it now since you have recommended them and have included a recipe (it’s intriguing thought–using tea in seafood recipes). I’m tempted to order to get the mug, though!
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