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Possibili-Teas ~ Tea & Gifts

In the heart of Amador County you'll find a quiet respite from a weary road and hard days work.  Stop by for a cup of tea while you shop for one of our 30 quality loose leaf teas or herbal tisanes or that perfect gift for a friend, loved one or for yourself... you deserve it!

 

We are not a tea room and do not serve a daily afternoon tea.  However, we can provide you with a lovely afternoon tea for 2 to 4 people with a 48 hour reservation (if we do not have other events that day).

 

Every week there's something going on at Possibili-Teas.  Check out our Calendar.  We also offer a bi-monthly themed Royal Teas at Amador Cafe, just a mile up the road.  


 

Cooking with Tea on Mondays with Monique

We recently had the pleasure of appearing on TSPN-TV's Mondays with Monique Graziadei preparing easy delicious appetizers with tea.  Below is the video of the segment, but here's the recipe for Lapsang Souchong Deviled Eggs & Oolong Brined Shrimp.  You will find the recipe for Matcha Chocolate Truffles in our March Newsletter! Sign up here if you're not already a subscriber.

 

LAPSANG SOUCHONG DEVILED EGGS

6 boiled eggs

2 cups brewed Lapsang Souchong Tea

1/2 cup mayonnaise

1 tablespoon dill pickle relish

1/2 tsp finely ground Lapsang Souchong Tea

1/4 tsp salt or to taste

Smoked Paprika for garnish

 

After you have boiled the eggs, peel them and place them in the brewed tea in the refrigerator overnight.  Cut them in half and place the yolks in a bowl with the mayonnaise, relish, ground tea and salt.  Blend until smooth and fill the egg whites.  Sprinkle with smokey paprika.

 

OOLONG BRINED SHRIMP

1 1/2 cups brewed fragrant Oolong Tea

1/2 cup salt

1 tablespoon sugar

1 lb peeled and deveined shrimp - tail on

1 tsp crushed garlic (or a little garlic powder)

Extra Virgin Olive Oil

 

Mix together brewed tea, salt and sugar and place in sauce pan with shrimp.  Bring to a boil and remove from heat.  Place in refrigerator to cool.  Rinse and drain the shrimp.  Toss shrimp with garlic or garlic powder and drizzle with olive oil.


Cooking With Tea and Monique - Part 1

Cooking with Tea - Part 2

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