A must to experience is this Darjeeling 2008 First Flush tea which comes from one of the last family owned tea estates in Darjeeling, India. The Makaibari estate in the Darjeeling hills of Northeastern India is home to the finest high grown Darjeeling teas and leader of biodynamic and organic permaculture. This high altitude tea is grown on picturesque steep slopes up to 4000ft, surrounded by fresh air and pure mountain spring water. Our select high grown tea is hand picked, artisan processed and provides a bright and brisk cup much lighter than other black teas because of its high altitude. This “champagne of teas” is a first flush tea which brews a pink, light amber color, fresh floral and apple like character, with a slightly astringent finish. It serves better when brewed at a cooler temperature of 180F. It is rare to experience a pure 100% Darjeeling outside of India. This is your passport to experience this rare and golden opportunity of a truly prized luxury.
It’s that time of year again, when singles feel even more single and couples spend an obligatory, outrageous amount of money on predictable gifts like roses, chocolates, dinner etc. This year, singles and couples alike should gift those they care about with a healthier, less pound-inducing gift.
Art of Tea’s Amore Tea is the perfect love elixir for a cold winter night. Share a cup of this blend of organic flower-scented white teas, wild roses, organic peppermint, and seasonally selected botanicals with your Valentine. Or better yet, treat yourself or a friend to the sensory experience of Amore Tea.
Although chocolate samplers are a quick sugar fix and a classic Valentines Day gift, try mixing it up and get your sweetheart Art of Tea’s Dessert Sampler instead. It’ll last longer than a couple days and won’t add to your waistline. Art of Tea’s Desert Sampler includes melt in your mouth teas like Carmelized Pear – a sweet and flavorful herbal blend with flavor notes of honey-coated tobacco, caramel, and fresh baked pear and Chocolate Monkey – a chocolate-lovers tea dream come true, with chocolate, banana, rooibos, and pink peppercorn blended together with fruit. Vanilla Berry Truffle and Velvet Tea round out the mix.
And don’t forget Art of Tea’s other Dessert Teas; Blueberry Cheesecake, Cinnamon Fig, Pumpkin Pie, and Rasberry Nectar.
Happy Valentines Day to all!
Love all, trust a few. Do wrong to none.
– William Shakespeare (1564 – 1616), “All’s Well That Ends Well”, Act 1 Scene 1
When my sister came to visit for the Holidays this year, she confessed an addiction to green tea. For a snack she went to the local Japanese grocery store and purchased three different items made of green tea: green tea candy, green tea cookies, and green tea poky sticks. When I told her Art of Tea carries the beautifully vibrant ceremonial matcha tea and I could easily whip up some green tea desserts for her, she was ecstatic.
I started with a quick search on the internet to reference the different recipes there are available. There were green tea tiramisu, cookies, cakes, and countless others. Out of pure laziness and for the sake of time, I only used the recipes as a reference as to how much matcha powder to add to a baking mix I’d just purchased at the store.
The first thing I made( and by the time I was done, I’d end up making a couple of different versions of my green tea creations) was Green Tea-Lemon Cupcakes. I added the ceremonial matcha I’d told my sister about(about 4TBSP) to a lemon cake mix. All recipes I used called for about 2tsp of green tea powder, but my sister the green tea lover was standing next to me the whole time and kept prompting me to put more in. I then made a frosting with matcha powder, powdered sugar, cream cheese and butter.
For the second batch of green tea goodies, I worked with a spiced cookie mix. I added about 1 TBSP ginger matcha to a small batch of mix (for about 12 cookies). I shaped the cookies into leaves, and used a butter knife to make the veins. I finished with a green tea drizzle (consisting of ceremonial matcha I used with the lemon cupcakes, and hot water) on top.
Finally, I added ceremonial matcha powder (4TBSP) to a yellow cake mix and made it into cupcakes. l just followed the directions printed on the box to back my modified little green creations, and then made a frosting for them. This time, though, I mixed it up and made a frosting out of cream cheese, butter, vanilla and powdered sugar. On top of that I added the green tea drizzle (sugar, ceremonial match powder, hot water).
And how was everything received once I was finished? The lemon cupcakes I brought to a party, and every single one vanished in no time. My friends loved them, though of course my sister, the green tea lover, commented that there wasn’t enough green tea flavor to them.
The cookies went over well too pretty. The spiced cookie mix went well with the ginger matcha, but next time I think I’ll keep them in the over a bit longer and use less water in the glaze to make it set just right.
As for the cupcakes were with the yellow cake mix, they had a buttery green tea flavor that my sister just loved. It gave her a green tea caffeine boost and satisfied her sweet tooth at the same time.