A few days ago, outside my living room window, I noticed a bird tucking in and out of the crevice between the misaligned wooden fence panels surrounding our house. The bird seemed busy at work–occupied. Amidst its constant activity, it managed to shoot me an occasional glare, so as to say back off lady, or you’ll regret it! It wasn’t until I saw the same bird again two days later that I realized what it was up to. Just in time to mark the beginning of spring, my feathery friend was building a nest.
I get it, birdie. There’s a lot of work that goes into nest-making. As I learned a few days ago making these Bird’s Nest Tea Bombs, making a sturdy nest is a labor of love…an art form, really. My tea nests are made from maple syrup marshmallows covered in tea leaves. Although they look like you’ve just spotted them in a thick woodland forest, they serve an entirely different purpose. They’re designed to be an all-in-one tea brew, sweetener, and treat.
This project for Bird’s Nest Tea Bombs was inspired by 2 things: my sister and some very beautiful tea. On last week’s Tea of the Week post, I featured Bellocq Tea Atelier’s No. 22 National Parks Dept. This nature-inspired blend of Darjeeling and Assam has bright green cedar tips and twiggy kukicha (twig tea) thrown in. It’s so perfectly organic and rustic that I still can’t get over how delicious it is.
As an Easter gift (and because she’s a cool gal with great taste), my sister Melissa sent me some dark chocolate blue robin candy eggs from a fantastically elegant candy shop in Beverly Hills called Sugarfina. These delightful candies and a tin of gorgeous tea married to make this whimsical confectionary DIY. Here, a small blob of marshmallow holds about 2 teaspoons of loose tea together, just the right amount for small teapot brew. Although you can use any marshmallow recipe to make these, I like to use a maple syrup base because it enhances the natural, mild sweetness of my steep. You can even make the marshmallows separately to snack on.
More than anything, these tea marshmallows are ornamental, so don’t expect a lot of sweetness when they dissolve in your brew. Use any twig or flower based tea to make these Bird’s Nest Tea Bombs–a mix with colorful visual interest is ideal. Above all, just remember to enjoy the candy eggs before dropping the nests into the hot water. Happy springtime brewing my friends!
Bird’s Nest Tea Bombs
Makes 12 small tea nests. Each nest makes 2 cups of tea.
Ingredients:
2 tsp gelatin
2 Tbsp water
1/2 cup maple syrup
1/8 tsp cream of tartar
12 small egg candies
1/2 cup twiggy loose leaf tea (I used Bellocq’s National Parks Dept.)
Equipment:
large mixing bowl
medium pot
wooden spoon
candy thermometer
hand-held mixer with whisk attachment
lightly oiled rubber spatula
large piping bag with 1/2″ round piping tip (or just cut tip)
mini muffin tin
Directions:
1.) In a large heat proof mixing bowl, bloom the gelatin in the water. Set aside.
2.) Place the maple syrup and cream of tartar in a medium pot, mix with the wooden spoon, then place on low-medium heat until the mixture hits 250 degrees F. Use the candy thermometer and be careful to watch the mixture so that the syrup doesn’t boil over.
3.) Meanwhile, place 1 rounded tsp of loose leaf tea in each of 12 mini muffin pan cavities.
4.) When the maple syrup comes up to temperature, take it off the heat then gradually pour it into the bloomed gelatin. Use a hand-held mixer to whip the mixture until you get stiff peaks. Use an oiled spatula to transfer the marshmallow fluff to a large piping bag with a 1/2″ open tip for piping.
5.) Pipe small dollops of marshmallow fluff into each tea-filled mini muffin pan cavity. Attach a candy egg in the middle of each dollop, then top the marshmallows with extra loose leaf tea to create finished nests. Each nest is enough to brew 1 small teapot of tea (2 cup capacity). Simply eat the egg candy, then throw the nest into hot water to brew.
The first time I discovered tea flavored gummies I was at 
I have to admit that I find the shape of dragon fruits to be quite puzzling…attractive, yet rather odd. Dragon fruits actually come from cactus plants. In taste and texture, their flesh tastes a lot like bland kiwi. The color of a dragon fruit’s flesh is either white or hot pink, and is characteristically flecked with small, black seeds. If you’re lucky enough to find one, don’t be scared…try it! That being said, the less adventurous can easily swap out kiwi for dragon fruit in this recipe.
This brings us to the inevitable discussion of high tea vs. afternoon tea. Which of these meals would you serve pasties at? Well, the honest answer is that if they are small and cute enough, you could get away with serving them for afternoon tea. But, strictly speaking, pasties are traditionally served for high tea, also known as meat tea. 
Because they are so delicious, pasties have managed to bridge the gap between high tea and afternoon tea. But make no mistake…anytime a food item is homely, humble, and about the size of your head, it’s a good sign that it might be better served at high tea. When it comes to afternoon tea, miniature (and elegant) is generally the name of the game.
Mark T. Wendell’s Irish Breakfast is an Assam blend, made up of small and large black leaves. What I appreciate most about the steep is that it’s strong without being overpowering. Just a few sips will leave you with a pep in your step and ready to make your own luck!
The matcha actually makes the croissants taste more savory, so these are ideal for creating tea sandwiches like smoked salmon or
9.) When you achieve an 10″ by 16″ rectangle again, fold the left and right sides in towards the center, to create a 3 layered brochure again. This is your first turn, hence you can place one finger impression in the dough (I placed in upper right). Now cover the dough with plastic wrap, then place this brochure-like rectangle into the fridge to chill for 30 minutes. 
Thirsty for Tea 
