Twinings Pyramid Infuser Tea & Earl Grey Tea Loaf
This post is sponsored by Nuffnang.
There is something so sophisticated about tea. Depending on the blend, it can transport you away, calm you down, soothe a bloated stomach, help with symptoms of a cold, or just keep you going.
If you come to my house, you won’t find 1-2 blends of tea; you’ll find at least 20, or more. I know this because I recently cleaned my pantry out and realised I had enough tea to start my own franchise! Most of them are from the Twinings range, and it all depends on how I’m feeling as to which blend I’ll have. Earl Grey is my go to blend at High Tea. If I’ve had too much to eat, it’s usually green or peppermint tea.
Twinings new Pyramid Infuser Range makes drinking tea at home feel like a luxury experience. Beautiful packaging, silk-like pyramid bags, the finest quality ingredients and 5 distinct blends; you’ll be wanting to host High Tea at your place in no time.
The 5 Blends in the Twinings Pyramid Infuser Range are:
Brisk English Morning
Vintage Earl Grey
Fragrant Green Jasmine
Cottage Mint Leaves
Honeycomb Camomile Buds
For someone who doesn’t drink camomile, I found this particular one to have an added depth of flavour that I enjoyed. Even camomile tea fan Taz agreed there was something extra to this blend.
I found the other blends to be of an equally high quality. I love the luxuriousness of the silk-like bag, being able to see the elements that make up an exceptional cup of tea. The green tea was the most intriguing as they start off as buds and bloom into leaves.
Twinings new Silk Pyramid Infuser range is available now in Coles and Woolworths RRP $6.39.
Don’t forget to check out the Twinings Facebook page.
Earl Grey Tea Loaf
Adapted from Donna Hay
1 cup (140g) chopped, pitted dates
1 tsp bicarbonate of soda
3/4 cup brewed Earl Grey tea
2 apples, peeled and grated
1 1/4 cups self raising flour, sifted
3/4 cup brown sugar
150g butter, melted
1 tsp vanilla extract
1. Preheat oven to 160°C. Place the dates, bicarbonate of soda and tea in a bowl and set aside for 10 minutes. Blend the date mixture until smooth and set aside.
2. Place the apple, flour and sugar in a bowl and mix to combine. Add the butter, vanilla, eggs and date mixture and mix well to combine. Spoon into a lightly greased 2.5 litre capacity loaf tin and bake for 45 minutes to an hour, or until cooked when tested with a skewer. Allow to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
For your chance to win:
1. A small Twinings tea chest
2. Premium tea samples of the new Twinings Pyramid Infuser range
3. The Women’s Weekly High Tea cookbook
4. An oversized teacup
Which blend in the Twinings Pyramid Infuser range would you most like to try, and how do you bring the boutique home with you?
Competition ends Thursday 19 September 2013. Terms and conditions apply.