Tea 101

Making matcha may appear daunting to beginners, but actually it is not that difficult. Once you have made it a few times, you might wonder why you brought yourself so late to this tea party!

Sometimes it's fun to mix up traditional tea a bit.

For this summer one of the recipes we concocted was iced Dragon Well (Lung Ching - Jade Mountain) infused with peach. You are welcome to help us name it.

Anthropologists assert that tea's culinary career began as an ingredient in prepared food. People would throw it in broths or ferment it for salads among other things, much before they actually started to brew it like we do today.

The tradition of cold brewing tea is old. It is believed to have originated in Japan, where people just poured cold water over tea in a pitcher that was left to sit for hours in the coolest part of the house. The resultant brew was cool, smooth, full of flavor and very little bitterness.

The other day  I got chatting with a customer about the best way of making Hibiscus Iced Tea. After looking around a bit, and trying out some ideas, I think the following two are the best recipes for Hibiscus Iced Tea. (If you think you got better ones, feel free to share. Summer is approaching and it good to stock up on ideas to make it more fun!)

I thought I would share this recipe with you - goes nicely with our Organic Happy Breakfast Blend. Scrambled Tofu is great with toast. I am always happy to replace eggs, just so my cholesterol stays within a “happy range.”...