Being located in the Pacific Northwest definitely has its perks: beautiful mountain and water views, abundance of fascinating foods and cultures, and access to high-quality, incredibly fresh seafood!
This recipe infuses the nutty, aromatic tea flavor of Genmaicha into wild caught Northwest salmon, resulting in a quick and satisfying main course. Pair it with brown rice and greens for a well-balanced meal.
– 10 cups water- 2 small limes, halved
– 7 tbsp honey, divided
– 1 tbsp miso paste
– 2-3 tsp tamari or soy sauce
– 3-4 inch piece of fresh ginger, peeled and chopped
– 2 tsp sea salt
– 2 tsp whole peppercorns
– 6 tbsp Genmaicha loose leaf tea
– 1-1 1/2 lbs fresh salmon, sliced into small portions, bones removed
1. In a straight sided skillet or pot with a lid, create poaching liquid. Combine water, 3 lime halves, squeezing their juices into the water before adding, 5 tablespoons of the honey, ginger, miso, salt, and peppercorns.
2. Bring water and its contents to a boil over medium-high heat, stirring occasionally to combine.
3. Reduce heat to simmer, cover, and cook for 10 minutes.
4. Meanwhile, make a reduction sauce:
Reserve 1/2 cup of the poaching liquid in a small pot over low heat with 2 tablespoons honey, 1/2 lime(its juice and zest) and tamari or soy sauce. Simmer and reduce for 10 minutes until thickened.
5. Add tea leaves to poaching liquid and steep for 5 minutes.
6. Add salmon pieces to the simmering water, cover, and cook for 7-10 minutes depending on the thickness of the salmon and how done you desire it to be.
7. Remove salmon from pot and spoon sauce over pieces before serving.
Serves 3 – 4
Looking for a snack that is a little salty and sweet to pair with a night on the couch? Maybe you’re taking in a good book, binging Netflix, or watching election night coverage? This twist on a Hawaiian classic fits the bill for handfuls of habit forming goodness! Furikake, traditionally made with seaweed, fish flakes, and sesame seeds, is created with Dragon Well green tea instead for a nutty, toasty addition.
Hurricane Popcorn with Dragon Well Furikake
– 1 tablespoon loose Dragon Well tea, coarsely ground or approximately 2-3 Dragon Well tea bags
– 1 teaspoon toasted sesame seeds
– 1/4 teaspoon kosher salt
– 1/2 teaspoon sugar
– 1/4 organic popcorn kernels
– 1 teaspoon safflower, grapeseed, or other neutral oil
1. Stir the tea, sesame seeds, salt, and sugar in a bowl to make the furikake.
2. Pop the corn by your preferred method, in a hot air popper or on the stovetop.
3. Pour into a bowl. Drizzle with the oil and sprinkle on the furikake.
Reprinted with permission from Steeped: Recipes Infused with Tea (published by Andrews McMeel)
Recipe by Annelies Zijderveld
(From left to right) Sencha Green Tea Cocktail, Chamomile Sidecar, Chai Mai Tai, Jamaica Hibiscus Cocktail.
A few weeks ago we had the pleasure of sipping on delicious tea cocktails developed by Sander Raav, Seattle mixologist, tea enthusiast, and Bar Manager at The Tin Table. The Tin Table is an off-the-beaten path restaurant and bar located on the second floor of the historic Oddfellows Building on Capitol Hill, one of Seattle’s most vibrant neighborhoods.
Four custom cocktails were created with a hand-picked selection of our high-quality, organic loose leaf teas. Each drink had its own character, further amplified by their unique serving vessels. We sipped on a delicate and savory Sencha green tea drink, a creative Chamomile Sidecar with chamomile foam, and a tropical, sunny cocktail with a hint of spice made with Cranberry Hibiscus. Sander kindly shared his recipes with us and we’ve picked our favorite for you to try at home, the Chai Mai Tai, perfect for summer porch sipping.
Chai Mai Tai
Chai Mai Tai
1.5 oz Chai Infused Aged Rum (see recipe below)
.75 oz fresh lime juice
.5 oz orange liqueur
.25 oz orgeat (almond syrup)
Chai Infused Rum
1 Tbsp loose leaf chai tea
200 ml Aged Rum
Combine loose tea in rum and infuse for 30 min.
1. Shake all ingredients, strain over fresh ice into a rocks glass.
2. Garnish with mint and lime wheel or whole spices of your choosing.
Ice cream is such a summer staple, but store bought ice creams are often high in sugar and can contain many ingredients and preservatives. Making it at home creates a customized, rich, creamy, and satisfying (dare we say, healthier?) ice cream without the fillers. For those with specific diets, our recipe for Green Tea Ice Cream is also dairy-free, gluten-free, and can be easily adapted to be vegan! Bonus, this recipe does not require an ice cream maker.
Here’s what you’ll need:
– 6 bags of Premium Japanese Green tea
– 2 cans of full fat coconut milk
– 1 Tbsp arrowroot starch
– 1/4-1/2 cup honey to taste (agave or maple syrup if vegan)
– 1 1/2 tsp vanilla extract
– 1/4 tsp salt
– optional: nuts, chocolate chips, dried fruit, anything you want!
1. Shake cans of coconut milk to mix the separated fats.
2. In a small mixing bowl stir together the reserved 1/2 cup coconut milk and the arrowroot starch. Set aside.
3. In a large sauce pan, heat the remaining coconut milk on the stove and bring to a boil. Stir periodically.
4. Remove coconut milk from heat and add the tea bags.
5. Steep the tea in the hot coconut milk for at least 30 minutes.
6. Squeeze the liquid from the tea bags and remove them from the pan.
7. Place the pan back on the stove and heat the tea and coconut milk mixture again.
8. Add honey and salt to mixture, stir to dissolve the honey.
9. Add the set aside arrowroot and coconut milk mixture. Stir to combine.
10. Remove from heat and add vanilla extract.
11. Add desired fillings. We used pecans.
– At this point, if you have an ice cream maker you can use it per its instructions. If you do not have an ice cream maker, proceed to the next step. –
12. Pour the ice cream base into a baking dish and place in freezer.*
13. Check ice cream after 45 minutes and stir vigorously to break up frozen pieces. Place back in freezer.
14. Continue to check the ice cream and stir vigorously every 30 minutes until ice cream is frozen.
15. Transfer to a freezer safe container and freeze until ready to serve.
Makes 1 quart or 6-8 servings.
*Steps 12- 14 are to obtain a creamier texture. If you’re short on time, it’s okay to skip these steps and go straight to step 15. It will still taste delicious!
Fresh summer berries and herbs highlight this bright, earthy Chinese green tea, Dragon Well. Delicately flavored, aromatic, and a lovely red hue make this iced tea a hit at a summer time lunch or dinner.
Blackberry Basil Green Tea
– 6 cups water
– 6 tea bags of Dragon Well Green Tea
– 3 Tbsp agave (or to taste)
– 4 stems fresh basil leaves
– 1 cup fresh blackberries
– lemon slices to serve (optional)
1. Begin by boiling fresh, filtered water.
2. Place tea bags in heat safe measuring cup.
3. Remove the water from heat just before it starts to boil (around 190 degrees) and pour 2 cups of hot water over tea bags.
4. Steep tea for 3 minutes and then remove the tea bags.
5. Add agave to hot tea and stir to incorporate. Set aside to cool.
6. Place blackberries and basil in the bottom of a pitcher or serving container, set aside a handful of each for garnish.
7. Pour tea into pitcher over blackberries and basil. Muddle the blackberries, basil, and tea gently for 15 seconds to release juices and flavor.
8. Add the remaining 4 cups of water to the pitcher.
9. Add ice to pitcher to chill.
10. Serve over ice.
11. Top each glass with basil leaf and a few berries, serve with a lemon wedge if desired.
Makes approximately six 8oz servings.
Make perfect iced tea all summer (or year)! Follow our easy guide here. And be sure to check back for more recipes throughout Iced Tea Month.
Did you know that tea can provide great, unique colors for dyeing eggs? Using tea is a fun way to use what you’ve got in your pantry and avoid food coloring or other dyes.
Here’s what you’ll need for each cup of dye:
– 3 tea bags
– Hot Water
– 1 1/2 Tbsp Vinegar
– Approximately 2 hours
Here are the teas we used for the various colors:
Brown: Masala Chai
Yellow: Premium Japanese Green and Breathing Space
Grey: Blackberry Hibiscus and Hibiscus Heart
What do to:
– Place three tea bags of desired color in each cup
– Pour hot water over the tea bags and steep the tea
– Add 2 Tbsp of vinegar in each cup
– Put one hard-boiled egg in each cup for up to 2 hours to achieve desired color.
Try something a bit different:
– Immediately after removing the egg from the tea, apply a damp sponge to add texture to the color.
– Experiment and adding blueberries or blackberries to some of your teas to create purples and blues.
– Dip in vegetable oil to add a light sheen.
Did you try it? Be sure to take a photo and share it with us on Instagram and Facebook (@ChoiceOrganicTeas) or Twitter (@ChoiceOrganicT)!
January is National Hot Tea Month, and what better way to start the New Year off right than with a rejuvenating cup of hot tea?
Here are our Top 5 Reasons to Drink Tea in 2016:
1. Tea helps soothe symptoms during winter cold season.
According to the CDC, adult Americans combat an average of 2-3 colds per year. Supporting your immune system with a Wellness Tea* like Breathing Space* or Throat Cozy* can help maintain healthy airways or soothe your throat.*
2. Avoid the afternoon energy slump.
Millions of Americans experience the dreaded “3:00 slump” and reach for sugary beverages like soda or energy drinks, or big mugs of coffee, to combat their dip in energy. We recommend choosing a natural way to energize with a tea like Energy Boost*, a crisp, lively green tea blend that supports healthy energy levels and vitality.* Or, try Breakfast Blend from our Gourmet Line, for a robust black tea to enliven your afternoon.
3. Detox all year long with tea.
Sure, detox diets are popular in January, when New Year’s resolutions are new and shiny, but what about a regular detox regime throughout the year? Simply Detox* and Beauty Detox* are specially formulated with herbs to aid liver function and promote clear skin, cleansing your body from the inside out.*
4. Consider your heart health.
With Heart Month just around the corner in February, our new Hibiscus Heart Wellness Tea* helps support cardiovascular health with hibiscus flowers and hawthorn berry.*
5. Eating Clean? Be sure to drink clean too.
- Choose Certified Organic. Even teas billed as “natural” can contain pesticides. Look for the USDA Organic logo on the package to ensure you are drinking the real thing.
- Avoid GMOs in your food…and in your beverages. Look for the Non-GMO Project Verified logo on the packaging to ensure there are no artificially manipulated ingredients in your tea, coffee or other beverages.
- If you are watching your gluten intake, pay attention to sneaky ways gluten can enter your diet. Be sure to look for tea products with the GF logo indicating Gluten-Free certification.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.