Recipe: Iced London Fog with Earl Grey Lavender

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Fragrant lavender brings a floral complement to Earl Grey’s quintessential bergamot citrus notes. Our Earl Grey Lavender puts a sophisticated spin on the popular café menu item, the London Fog. Pour it over ice and you’ve got a cold treat you can make right at home.

Ingredients:
– 2 tea bags Earl Grey Lavender
– 2 cups water
– 1 cup milk or dairy alternative
– 1 tsp vanilla extract
– 2 Tbsp honey
– ice

Instructions:
1. Steep tea bags in 1 cup of boiled water for 5 minutes.
2. Add honey to hot tea and stir to dissolve.
3. Add 1 cup of cool water to tea and honey mixture.
3. Add vanilla extract to milk.
4. Fill two 16 oz glasses half way with ice.
5. Divide tea evenly into both glasses.
6. Top with milk and stir.

Makes 2 servings.

Recipe: Blackberry Hibiscus Lemonade

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Tangy, sweet, and perfect for a park picnic or summer BBQ. The whole family will find this kid-friendly combination irresistible and thirst-quenching. This makes a single 16 oz serving, but is simple to double or quadruple, whatever your needs!

Ingredients:
– 2 tea bags Blackberry Hibiscus
– 1/2 cup water
– 1 cup lemonade
– ice

Instructions:
1. Steep tea in freshly boiled water, allow to cool.
2. Add 1 cup of lemonade to tea and stir.
3. Pour over ice in a tall glass.
4. Enjoy!

Recipe: Sparkling Raspberry Jasmine Green Tea

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Sun yourself on the patio with this fruity, fragrant refresher. Summer raspberries and floral Jasmine Green tea unite with a little bit of fizz. This recipe shows you how to make a single glass for yourself to enjoy but is easily multiplied for festive occasions with your whole crew.

Ingredients:
– 2 tea bags Jasmine Green Tea
– 2 Tbsp fresh raspberries
– 1 Tbsp sugar
– Sparkling water
– 1 1/2 cups water
– ice

Instructions:
1. Steep tea bags in 3/4 cup boiled water that has cooled slightly to 190 degrees for 4 minutes.
2. Once steeped, add another 3/4 cup of cool water to your tea and set aside.
3. In the bottom of a 16 oz glass, muddle raspberries and sugar together.
4. Add ice to your glass with the raspberries.
5. Pour tea over ice.
6. Fill the glass the rest of the way with sparkling water.
7. Enjoy!

Recipe: Thai Iced Tea with Breakfast Blend

thaiicedtea.jpgUnique spices create authenticity in this creamy and sweet Thai Iced Tea. This version is vegan and made with our brisk, black Breakfast Blend tea. It can be easily adapted to include real milk or other dairy alternatives, customized to your desired sweetness, and spiced with your individual tastes in mind. Start here and see where your imagination can take you!

Ingredients:
– 6 tea bags Breakfast Blend (or another one of our strong black teas)
– 3 whole cloves
– 1 crushed cardamom pod
– 1/2 tsp vanilla extract
– 1/4 cup sugar
– 4 cups water
– 1/2 cup coconut milk
– 1/2 cup sweetened condensed coconut milk
– ice

Instructions:
1. Steep tea bags in 2 cups of freshly boiled water, stir in spices, vanilla, and sugar to dissolve. You can add more sugar if you prefer it.
2. Brew for at least 30 minutes and allow to cool, adding 2 additional cups of cold water.
3. Remove tea bags and spices and refrigerate until ready to use.
4. In a separate container, mix coconut milk and sweetened condensed milk. Stir well.
5. Fill glasses with ice and fill the glass about 3/4 with tea.
6. Top off with coconut milk mixture and stir.
7. Enjoy!

Recipe: Spring Rooibos Frittata

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Spring is finally here! That means more sun, fresh veggies, and brunch weather. This frittata will serve your whole crew or can be perfect for two with leftovers for dinner. Infused with a touch of Rooibos tea, it offers a herbal twist on a traditional dish. Pair it with a simple salad of spring mix greens, carrots, and tomato topped with a Rooibos Balsamic Vinaigrette for a complete meal. Don’t forget the iced tea!

Ingredients:
Rooibos infused olive oil:
– 1/4 cup olive oil
– 2 tea bags Rooibos

Frittata:
– 2 Tbsp Rooibos infused olive oil
– 1/2 onion, sliced
– 1 1/2 cup spinach, chopped
– 1 cup sliced mushrooms
– 6-8 eggs
– 1/2 cup crumbled feta cheese
– salt
– pepper
– 1 tsp oregano

Instructions:
1. To make the Rooibos olive oil, heat oil in a saucepan to 150 degrees, stirring occasionally to not burn the oil. Remove from heat, add tea bags and steep until you’re ready to use.
2. In a 10 inch cast iron or non-stick skillet, heat 2 Tbsp of Rooibos olive oil on medium high heat.
3. Add sliced onion and 1/2 tsp salt and pepper. Cook until softened, about 5 minutes.
4. Lower heat, add spinach and mushrooms, cook until spinach has wilted and there’s little moisture left in the pan.
5. Meanwhile, beat eggs in a separate bowl, stir oregano and feta into eggs.
6. Pour egg mixture into cast iron, use a spatula to even out the vegetables if necessary.
7. Cook until eggs are set and firm all the way though.
8. OPTIONAL: If you’re using a cast iron or oven-safe pan, you can finish setting the eggs and brown the top of the frittata briefly in the oven. Pre-heat your oven to 350 degrees and place frittata on the top rack for 3 minutes.
Serves 6

Rooibos Balsamic Vinaigrette:
Ingredients:
– 2 Tbsp Rooibos olive oil
– 1 Tbsp balsamic vinegar
– Garlic Powder, Salt & Pepper to taste

Instructions:
1. Combine all ingredients in a mason jar and shake!
2. Toss with your favorite salad veggies and greens.

 

Recipe: Peach Green Tea Bellini

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Warmer weather isn’t so far away! Bring on some sunshine with this outdoor patio staple. The taste of peach whisks you away to the peak of summer and green tea offers a subtle caffeine lift and grounding, vegetal undertone. Perfect to enjoy with a group of pals for a homemade brunch or as an after dinner treat.

Ingredients:
– 1/2 cup water
– 3 tea bags of Peach Green tea
– 1/2 cup peach nectar
– Sparkling wine (prosecco)
– Grenadine

Instructions:
1. Boil water, let cool slightly, and steep tea for 5 minutes.
2. Split tea and peach nectar between two glasses.
3. Top with proseco and a splash of grenadine.

Serves 2, but can easily be adjusted for more!

Recipe: Fermented Sencha Tea Leaf Salad

salad2Looking to shake up your salads? This is such a delicious way to get your green tea and your greens! Crunchy, tart, and wholesome, this is a traditional Burmese dish that you can make right at home.

Ingredients:
Tea Leaf Dressing:
– 1/2 cup Choice Organic Teas Sencha Loose Leaf Tea
– 3 cloves garlic
– 2-3 inch piece of ginger, diced
– 1/2 large shallot clove
– 1 Tbsp sesame oil
– 2 Tbsp oil (vegetable, avocado, peanut, grapeseed all work)
– 3 Tbsp lemon juice
– 2 Tbsp white vinegar
– 2 Tbsp fish sauce
– 1 tsp salt

Salad:
– 2 large handfuls of leafy greens (romaine, kale, spinach, etc)
– 1 cup cherry tomatoes, diced
– 1/2 cup toasted peanuts
– 1/4 cup toasted sesame seeds
– 1/4 cup toasted sunflower seeds
– 1/4 cup lentils (cooked and lightly fried)
– 4 cloves of garlic, thinly sliced
– peanut oil
– sesame oil
– 1 lemon, cut into wedges

Instructions:
Dressing:
1. At least ONE DAY IN ADVANCE: prepare Sencha tea leaves by steeping them for 10 minutes in a large bowl with water slightly under boiling.
2. Once steeped, strain with a mesh strainer and rinse with cold water.
3. Place the tea leaves back in the bowl and cover in cold water. Let sit for 1 hour.
4. Using a fine mesh strainer or a cheese cloth, strain the leaves again and squeeze out as much moisture as you can.
5. In a food processor, combine tea, garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, and fish sauce. Process until the texture of pesto, scraping down the sides when necessary.
6. Place tea leaf dressing mixture in an airtight container, refrigerate for at least a day before using.
Salad:
7. When you’re ready to make your salad, start by frying the garlic in a little bit of peanut oil until lightly browned. Remove and place on paper towel. Put aside.
8. Cook the lentils. Once cooked, lightly fry in remaining peanut oil used for garlic. Remove and put aside.
9. Assemble your salad – on a very large platter or dish out individual portions in large bowls. 10. Start with a bed of greens and lay tomatoes, peanuts, sesame seeds, sunflower seeds, lentils, and fried garlic around the perimeter of the bowl, placing the fermented green tea dressing in the center.
11. Squeeze lemon and drizzle sesame oil over the salad before serving.
12. Before eating, mix salad together thoroughly. Serve with a lemon wedge.