I’ve always wondered if we would see the day when some company would develop a loose tea brewing machine . One that would not only brew the low quality tea (we already have that), but one that can brew senchas, assams, etc.
Well, an Indian company has developed an automatic tea brewing machine, which is expected to hit the market in the coming weeks. Sadly, the article doesn’t say anything about availability outside of India, so for us Westerners, we’ll just have to keep waiting.
If you’ve been trying to order samples of either our Silky Earl Grey or Lemon Ginger Sencha teas, you’ve probably noticed that we’re out of stock. The good news is that we’re getting a shipment of a bunch of teas, including these two, by the end of this week! By next week, all loose tea samples will be stocked and available.
Thanks for your patience.
Our version of Ginger Peach is now available and just in time for summer. This zesty blend combines farm-fresh, loose black tea with natural peach flavor and natural ginger. The ginger is a bit strong in this tea, but don’t let that scare you. Ginger Peach has amazing flavor, and I would highly recommend drinking this delicious black tea over ice.
There are so many fantastic uses for tea other than drinking. Teas can be used for cooking and in recipes, adding a little extra flavor without overpowering the taste of food. Substituting tea in your favorite foods and beverages sounds tricky but is so easy, delicious and may just become your “cup of tea!”
Tea Flavored Ice Cubes and Popsicles
One of my favorite ways to make iced tea is to take some of the tea I’ve made, pour it into ice cube trays and add them to your glass of tea. It’s such a great way to make iced tea without it getting watered down as the ice melts. You can also try to add different flavored tea ice cubes to regular iced tea to give the tea a great fruit flavor. Along the same lines as tea flavored ice cubes, freezing fruity teas in popsicle holders is the new, grown up way to enjoy a frozen treat on a hot summer day.
Mint Teas in Chocolate Recipes
I love chocolate mint, but using mint extract tends to be too strong for me. So in place of the extract, when cooking, I brew a fairly strong cup of mint tea and add a portion of this in place of the mint extract. This gives my recipes a softer flavor as opposed to that kick that the extract has.
Teas to Enhance Recipes
Raspberry or lemon teas specifically, along with pretty much any other fruit flavored teas can be added to glazes, icings or mousses to give the recipe a subtle taste without overpowering. Brew your tea as usual, making it as strong or mild as you like and in place of the portion of the water you would normally add to these recipes, substitute that liquid with the tea. I would advise you to add the tea slowly, less is better since you can always add more!
Bio: Alexis Bonari is a freelance writer and blog junkie. She often can be found blogging about education and scholarships for college. In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop.
One of the largest specialty loose tea retailers in the world, TeaGschwendner, is moving forward with an aggressive strategy to be number 1 in the U.S., a spot arguably claimed by Teavana. A recent interview with their Director of U.S. Operations reveals some interesting aspects of the company’s strategy, including a comment about not wanting to be the “Starbucks of Tea.” Read more…
We discovered a new loose tea flavor by combining our Very Raspberry with our Dark Chocolate Dream at the Metropolitan Cooking and Entertaining Show in Washington D.C. The result was a huge hit with the customers. We are now seriously considering combining these two loose tea flavors and offering it as a special blend from time to time. Stay tuned for further updates.
We are rolling out some new flavored loose teas over the next month or so. Rich dark chocolate tea and a naturally flavored blueberry rooibos are just some of the loose teas we will be adding to our tea selection. In addition, we will be offering our first Japanese tea, a light and refreshing green sencha.
Rwanda recently unveiled a new tea factory, Sorwathe, which has the capacity to produce 700,000 kg per year of black orthodox tea and green tea. The significance of orthodox manufacturing is that the teas are more delicate and more flavored, while less in strength compared to other teas. Most of the whole leaf flavored loose teas that are available in the market today are generally orthodox manufacturing. Read full article here.
If you go to your neighborhood cafe and ask for a chai, you will get a frothy mixture of tea, milk, spices and sugar. If you look the word, “chai” up on the web, you will see not only the flavored spice tea definition but another one as well. Chai is actually the generic term for tea in India, South Asia and many other parts of the world. Only in the West, particularly in the United States, has the term “chai” become synonomous with a flavored tea that consists of boiling tea with milk, sugar and a mixture of masala (cinnamon, cardomom, black pepper, ginger, etc.) spices.
So next time you ask for a chai tea, you are technically asking for a tea tea! But since we live in the U.S., and to avoid confusion, we also refer to chai as the flavored spice tea.
There was an article today announcing the debut of green tea flavored Coca Cola in Japan, which is to arrive in stores on June 8. I don’t know about you, but somehow the idea of a sugary, artificially flavored, syrupy, caffeine loaded drink enhanced with green tea flavoring just doesn’t sound very appealing. Read the full article here.
I guess brands, companies and the media are still riding the green tea wave, rolling out everything from slimming green tea diet pills to green tea skin products. Don’t get me wrong, I love the idea of getting creative with tea and flavored tea, such as tea cocktails, tea-infused cooking and tea infused desserts, but a lot of these products are all marketing and no substance and have absolutely nothing to do with green tea. The tea purists must be cringing.