Tea Cocktails with The Tin Table


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(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.

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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.

Instructions:
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.

Recipe: Chai Tea Cupcakes

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In need of the perfect indulgent treat to hunker down with this holiday season? Look no further than these delightful Chai Tea Cupcakes! The warming spice of chai puts us in the mood for cold weather, holidays, and staying inside.

Cupcake batter:
– 2 & 1/3 Cups All Purpose Flour
– 1 & 1/4 Cups Sugar
– 2 & 1/2 tsp Baking Powder
– 1 tsp Cinnamon
– 1 Cup Softened Unsalted Butter
– 3 Eggs
– 1 tsp Vanilla Extract
– 2/3 Cup Milk
– 4 Chai Tea Bags (Our Masala Chai and Chai Spice work great!)

Cinnamon Cream Cheese Frosting:
– 8 oz Cream Cheese
– 1/2 cup Softened Unsalted Butter
– 1 & 1/2 tsp Cinnamon
– 1/2 tsp Vanilla Extract
– 3-4 cups powdered sugar

Preheat your oven to 350 degrees. Warm the milk (stove top or microwave works) but be sure not to boil. Remove milk from heat and place your chai tea bags in the milk to steep for at least 15 minutes. Sift flour, baking powder and a pinch of salt into a medium bowl. In a large bowl beat the butter for 30 seconds and then slowly add the sugar, 1/4 cup at a time. Add vanilla extract then add the eggs. Add flour mixture about 1/4 cup at a time alternating with about 1/3 cup of the tea infused milk. Mix these ingredients until just combined.
Evenly distribute batter into muffin cups. Place pan into the oven and bake for 20-25 minutes. Put a toothpick in the middle of a cupcake to test, they are done when the toothpick comes out clean.
Set aside cupcakes to cool.

Whip the cream cheese and butter with an electric mixer until fluffy. Add cinnamon, vanilla extract and powdered sugar until combined and raise the speed of your mixer to medium to reach your desired consistency of frosting. Refrigerate frosting while your cupcakes are cooling for easier spreading or piping.

Spread or pipe frosting onto your cupcakes and enjoy!

Cupcake recipe adapted from: https://snapguide.com/guides/make-chai-tea-infused-cupcakes-with-frosting/
Frosting recipe adapted from: http://www.cookingclassy.com/2014/09/pumpkin-cake-cinnamon-cream-cheese-frosting/

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Recipe: Blackberry Sencha Green Tea Popsicles

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Organic and delicious!

Most of the country is still being scorched by hot summer weather. We hope to help you cool down with these deliciously simple three ingredient popsicles! Blackberries grow wild and abundantly in the Seattle area where we are based, making these tasty berries easy and fun (and cheap!) to find during the summer and the perfect fruit for this icy treat.

Here’s what you’ll need:

– Popsicle molds or small cups

– popsicle sticks

– Blender

Ingredients:

– 3 teaspoons of Choice Organic Teas Sencha loose leaf green tea (or three tea bags of our Premium Japanese Green)

– 2 cups of water

– 2 cups blackberries (fresh or frozen)

– ¾ cup honey

Makes around 10 large popsicles depending on your molds.

A steaming cup of green tea, blackberries, and honey are all you need!

What to do:

1. Steep 3 teaspoons of Sencha Loose Leaf Green Tea (or three tea bags of Premium Japanese Green) in 2 cups of 180 degree water for 4 minutes. Strain out the loose tea (or remove tea bags).

2. Cool the tea and use a blender to blend tea, blackberries, and honey until liquefied. Optional: Use a strainer to separate the blackberry seeds from the liquid before pouring into the molds.

3. Pour into your popsicle molds or cups, place popsicle sticks in the molds.

Tip: If you’re using cups as popsicle molds, you may want to wait for them to become more solid before adding the popsicle sticks to ensure the sticks freeze upright.

4. Place popsicles in the freezer to freeze until they are solid and easily removed from the molds, and enjoy!

TIp: To ease the popsicles out of a plastic mold, briefly run tepid water over the molds and they should come right out.

Will you try to make these yourself? We’d love to know how they turned out! Share photos of your Blackberry Sencha Green Tea popsicles by tagging us on Instagram @choiceorganicteas, Twitter @choiceorganict, or on Facebook. Happy popsicle making!

Recipe inspired by: http://vanessabaked.com/raspberry-green-tea-popsicles/

Come Visit Us at Green Fest!

We’re excited to once again participate in the Seattle Green Festival. We’ve been to Green Festivals all over the country, celebrating the best in eco-friendly products and services, and we’re thrilled to be showing in our own backyard.

Green Festival is open to the public, and we’d love to say hi to you! Stop by booth 1216 to try some iced tea, stock up on your favorites, buy one of our neat new “tea” shirts, or just chat about tea with us.

See you there!

“Green” Tea and Fun Times at the Green Festival

We here at Choice Organic Teas love the Green Festivals™. They’re a great way to experience what’s going on in the eco-friendly world, and they do a great job of connecting people to eco-friendly products, ideas, and companies. We’ve attended Green Festivals around the country, and we were very pleased to attend the second annual Green Festival in our own backyard at the Washington State Convention Center in downtown Seattle.

Emma and Anne-Marie serving teaWhen an event is local like the Green Festival, we invite staff from all over the office to come and help out in the booth. It’s a great chance for everyone to meet our customers and fans. Since we don’t have a regular store open to the public, these events let us connect with the public in ways that we don’t normally get a chance to experience. We love hearing how much people appreciate our teas – it reaffirms our commitment to provide high quality affordable tea while being a socially and environmentally responsible tea company. Chatting about tea

Those that came over to our booth got to try an assortment of different teas, including our brand-new Whole Leaf Organics line. Many were experiencing these new teas in biodegradable pyramids for the first time, so it was fun to show them off to new fans. We also brewed up a special treat – iced tea made simply with our Northwest Blackberry! Now that summer approaches we wanted to show folks how well our teas work as iced tea, and judging by the reactions it was a big success. Look for more advice around here about iced tea as the winter finally gives way to spring.

Abby and Rod survey the sceneWe hope that everyone who came out to the Green Festival enjoyed it as much as we did here. We served over 3,000 samples at the event, and gave away more than 2,000 samples for people to try at home. Check back in the future to see where else we go!