High tea to take the edge off

Hey there, time traveller!
This article was published 19/04/2018 (2190 days ago), so information in it may no longer be current.

April 20, a.k.a. 4/20, has arrived, reminding Canadians that, ready or not, legalization of marijuana is on its way.

Some folks are already familiar, if not outright comfortable with the notion. Some are less familiar and would like to become more knowledgeable. Whether you intend to access cannabis for therapeutic/medical use; to relax and socialize; or as an aid to meditation or other introspective experiences, it would be wise — and responsible — to understand how to use it to its best and most economical advantage.

Since cannabis is a consumable, it’s useful to have a cookbook about it in your reference library. Sandra Hinchliffe’s High Tea: Gracious Cannabis Tea-Time Recipes for Every Occasion (Skyhorse Publishing, $25.99) is a good book to start with. There are a whole vocabulary, methods to learn and some kitchen tools to have on hand. Learn about these and you’ll be better equipped to ask questions.

Out of Humboldt County, Calif., Hinchliffe (@posyandkettle and posyandkettle.com) has drawn from her background as a home herbalist, an allergy chef, and an auto-immune disease survivor to develop recipes as well as information to properly prepare and infuse cannabis oil into tea.

It’s not as easy as it sounds. First off, she points out that cannabis is not actually a tea and can’t simply be dunked into water. It has to be processed by decarboxylation: a chemical reaction that converts the THC-A molecule to THC, which is psychoactive. There is one method here: (instructables.com/id/How-to-decarboxylate-cannabis/)

It’s not rocket science, but it is chemistry. She explains oily “cannabinoids can only be extracted into fats or fat solvents that can then be infused into other things like beverages.” All of the extraction methods in her book do “decarb.” Hinchliffe provides a detailed method for infusing oil with cannabis.

Once you have an extraction, it can be used in teas, tisanes, broths and bhangs (think cannabis-infused chai or lassi). Hinchliffe says imbibers can only be sure of accurate dosing levels by purchasing from dispensaries that use lab testing — which she recommends. She also provides her formula for determining how much is in each serving of her recipes.

So it’s not just chemistry — there’s math, too. Because her recipes have a fast onset, she encourages some moderation, suggesting a wait time of two hours before sipping a second cup.

You’ve heard the phrase “experimenting with marijuana.” There’s a bit of that when creating “high teas” but once the you conquer the science, it becomes an art as you begin to master the enhancements that bring layers of flavours to the experience.

The “terpene entourage” is one creative aspect. Terpenes are the easily dissipated fragrant oils in cannabis and other plants. When cannabis is accompanied by terpenes from other plants, like specially dried flowers, the therapeutic benefits are enhanced. Hinchliffe details her drying method, which calls for the use of Senegal acacia gum, an acid like lemon or lime juice or distilled vinegar; caster sugar; a clear liquid which is applied to fresh herbs, fresh flowers, or fresh fruits and spices, and allowed to cure.

Once dried, the entourage also lends flavour and colour to the cannabis tea.

As complicated as all this sounds, it can be learned. You can read and re-read as Hinchliffe guides you step-by-step in making and presenting a beautiful end product. She also includes accompaniment recipes with attention to food sensitivities.

This recipe for tasting crackers is excerpted with permission from High Tea: Gracious Cannabis Tea-Time Recipes for Every Occasion by Sandra Hinchliffe. Copyright 2017 Skyhorse Publishing.

Twitter: @WendyKinginWpg

Arrowroot Trio: Tasting Crackers, Savory Rustic Crackers and Breadstick

A similar, yet savoury version of the arrowroot tea biscuit. This recipe will make three different treats, depending on what you would like to serve. The Tasting Cracker is a plain cracker perfect for clearing the palate while tasting tea, broth or even wine. The Savory Rustic Cracker is a flavoured flatbread cracker you can top with anything. And the crisp Breadstick is the perfect accompaniment for any of the savoury cannabis broth and entourage recipes from chapter 3 of Hinchliffe’s book. It’s a great canvas for any flavour you would like to create and makes a fine dunking breadstick that doesn’t turn to mush.

To make the Tasting Cracker, use the basic recipe here, which only contains salt, and roll out about as thick as a pie crust before cutting into any shape you want. To make the Savory Rustic Crackers, add double the amount of baking powder to the recipe and roll it out just a bit thinner than the Tasting Crackers.

To make the breadsticks, use the standard recipe for the Tasting Crackers and add whatever seasonings you would like. Dry cured olives, rosemary, garlic, whole toasted hemp seed, and sun-dried tomatoes are among my favourite additions to the Savory Crackers or Breadsticks, which can be rolled in coarse salt and a little black pepper before baking. Remember to chop fresh herbs or spices finely before adding to the dough.

The basic dough for these recipes is made with rice bran oil, olive oil or coconut oil, depending on which you’re making. The Tasting Crackers are always made with rice bran oil to keep the flavour neutral; the Savory Crackers and Breadsticks can be made with the oil of your choice. Makes 12 to 24 crackers or breadsticks.

1/3 cup (80 ml) aquafaba — the liquid found in a can of chickpeas (or more if necessary to add moisture to the dough)
1/3 cup (80 ml) rice bran oil (if you’re making Tasting Crackers, you can substitute olive oil or coconut oil
1/2 tsp (2 g) salt
1/4 tsp (1 g) baking powder for the Tasting Crackers or the Breadsticks
OR
1/2 tsp (2 g) baking powder for the Savory Rustic Crackers
2/3 cups (88 g) arrowroot powder
1 cup (140 g) sorghum flour
Spices or seasonings of your choice

Combine aquafaba, oil (rice bran, olive, or coconut), and salt in a bowl. Combine the dry ingredients of baking powder, arrowroot, sorghum, any additional seasonings you would like, and baking powder in a separate bowl. Add the dry ingredients to the wet ingredients until you are able to work the dough into a ball that can be rolled out. You may need to sprinkle more aquafaba on the dough as you knead to keep it pliable while rolling out.

Cover the dough and chill in the refrigerator for at least 10 minutes. Preheat the oven to 177 C (350 F) while the dough chills. Grease your cookie sheet with a little bit of the oil you used to make the crackers or breadsticks — rice bran oil, olive oil, or coconut oil — if needed.

For the crackers: Roll out on a flat surface to about the thickness of a pie crust or thinner.

For the breadsticks: Pinch off a thumb-sized piece of dough. As you begin to roll this in your hands, keep in mind this is gluten-free dough and may have a tendency to break while rolling — just pinch the dough back together as you roll into sticks on a flat surface. Your breadsticks should be thin and long. Once the sticks are finished baking (next step), they will retain their breadstick shape perfectly. Roll with cracked pepper, coarse salt, or any other spice you prefer before baking.

Bake for about 15 to 20 minutes at 177 C (350 F) . Cool on a plate for 20 minutes and then seal in a container to maintain freshness for up to two weeks.