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    Tea Blog — Blog

    Tropical Strawberry Hibiscus & Rose Rum Smash.

    Tropical Strawberry Hibiscus & Rose Rum Smash.

    The bottom layer is a mix of mint, lime, mango juice (pineapple or passion fruit juice would be great here too!), coconut water, and rum. THEN, that top red layer…that’s the hibiscus and rose tea. You definitely want to swirl the tea throughout the drink, but it’s fun watching it slowly slide down into the mango mix. All of the flavors together make the most tropical creation. They totally make me want to hightail it to Florida for spring break…anyone with me? I wish that was happening, but as I sit here in Colorado dreaming of warmer days, pools and palm trees, at least I’ll be sipping on a tropical hibiscus smash. YES, please.Tropical Strawberry Hibiscus Ru, Spitz 

    This refreshing cocktail is full of tropical flavors. 

    Prep Time: 10 minutes 

    Cook Time: 5 minutes 

    Total Time: 15 minutes 

    Serving Time: 15 minutes 

    Serving: 1 drink 

    Calories: 229 kcal 


    • 2 tablespoons Hibiscus and Rose Tea 
    • 1 teaspoon Honey 
    • 8 fresh mint leaves
    • 1/2 a lime, quartered
    • 1/4 cup mango, pineapple, or passion fruit juice
    • 1/4 cup coconut water
    • 2 ounces rum
    • sparkling water, for topping
    • 2 strawberries, sliced


    1.Bring 1 cup of water to a boil in a medium size pot. Remove from the heat, add the 2 tbsp Hibiscus and Rose Tea and 1-2 teaspoons honey. Cover and let steep for 10 minutes. Strain into a pitcher and discard the hibiscus flowers. 

    2. In a tall glass, muddle the lime and mint leaves. Add a handful of crushed ice, the mango juice, coconut water and the rum, gently mix to combine. Pour sparkling water over top to about 3/4 the way up the glass. Add the sliced strawberries and top with hibiscus tea. DRINK. 

    How to Make Lady M's Earl Grey Crepe Cake

    How to Make Lady M's Earl Grey Crepe Cake

    Dessert aficionados may recognize the name Lady M as a French patisserie, famous for their delectable 20-layer mille crepe cake, available in a variety of flavors. Sadly, not everyone has the chance to pop into one of their major cosmopolitan locations. Try this recipe instead—with the addition of warm tea-steeped milk, this impressive dessert tastes just like a fragrant cup of earl grey tea. 
    Lady M's Earl Grey Crepe Cake
    • Prep Time:1 hr
    • Cook Time:1 hr
    • Total Time:2 hrs
    • Servings:12


      • 1 egg
      • 1 tablespoon all-purpose flour
      • 1 tablespoon granulated sugar
      • 1 tablespoon cornstarch
      • 1 ¼ cup milk
      • 1 teaspoon pure vanilla extract
      • 1 oz premium earl grey black tea.
      • 5 tablespoons melted butter
      • 2 ½ cups milk
      • 5 eggs
      • 1 ¼ cups all-purpose flour
      • 3 tablespoons granulated sugar
      • 2 tbs lemon juice
      • Pinch salt
      • 2 cups double cream
      • 2 tbs powdered sugar
      • 1 earl grey teabag
    • STEP 1

      For the pastry filling, bring the 1 ¼ cups milk to a near boil over medium heat. Once simmering, lower the heat and steep the 3 teabags in the milk for about 5 minutes. 

      Meanwhile, whisk together the egg, 1 tbs flour, 1 tbs sugar, and cornstarch in a bowl until smooth.

    • STEP 2

      Remove the milk from heat and gradually stir into the egg mixture. Return all the ingredients to the stove and keep stirring until thick.

    • STEP 3

      Remove from heat and add vanilla extract. If it’s looking too clumpy, you may want to stir in an extra tablespoon of milk. Refrigerate until firm.

    • STEP 4

      Whip the 2 cups of cream with a hand mixer. Add in the 2 tbs powdered sugar and tea leaves in the earl grey teabag. 
      Slowly fold the earl grey pastry cream prepared in Steps 1-3 into the whipped cream until smooth. Refrigerate the filling.

    • STEP 5

      For the crepe batter, heat the 2 ½ cups milk until steaming. Remove from heat and let cool slightly. 
      In a separate bowl, mix together the 5 eggs, 1¼ cup flour, 3 tbs sugar, 5 tbs butter, and salt. Slowly add in the warm milk and mix until smooth.

    • STEP 6

      To make the crepes, melt 1 tbs butter on a pan over medium heat. Pour about 3 tablespoons crepe batter in the pan and swirl until the surface is covered. 
      Flip after about a minute, or once the edges start crisping up. Repeat until you have a stack of 20 crepes (but if you run out of energy, a shorter cake will taste just as good).

    • STEP 7

      To assemble the cake, lay down a crepe and evenly spread dollop of the earl grey cream filling over the crepe. Lay down another crepe on top. Keep going until the cake is complete.

    • STEP 8

      Once your cake is assembled, cut the tip off a corner of a Ziploc bag and fill with leftover cream to pipe whatever decoration you’d like on top, or simply finish with a dusting of powdered sugar. Take lots of pictures and enjoy

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    Matcha Cheese Chiffon Cake

    Matcha Cheese Chiffon Cake



    Chiffon Cake:

    4 oz. (115 g) cake flour (low-gluten)

    2.8 oz. cream cheese

    2 tsp. baking powder

    1/3 tsp. salt

    2 tsp. Japanese matcha powder

    1/3 cup. sugar

    3 egg yolks

    1/3 cup water

    4 egg whites

    1 cup whipped cream.


    Cream top:

    5 oz. milk

    1.2oz. sugar

    1oz. cream cheese

    0.4oz. cornstarch

    6.4oz cream

    The appropriate amount of salt


     Chiffon Cake:

    1. Heat the cheese on a bowl of hot water until it turns smooth then mix it with heavy whipped cream egg yolk evenly.
    2. Add the sugar into the egg white then whip the egg white into the stiff peak.
    3. Blend 1/3 whipped egg white with the cheese mixture, then add the rest of the whipped egg and mix them evenly.
    4. Sift together the flour, baking powder, salt, and matcha powder.
    5. Gradually add the sifted powder and mix them evenly.
    6. Heat the oven to 340°-360° F (170°-180° C)
    7. Pour the mixture into a chiffon cake pan, and lightly tap the bottom a few times to remove trapped air. Bake for 35-40 minutes and remove from the oven.
    8. Place the pan upside down and let it cool.

    Cream Top:

    1. Blend the milk, sugar, and cornstarch on top of hot water.
    2. Add cream cheese when it is still warm, blend until smooth. Cool down after adding the salt.
    3. Whip the cream to 80 percent, then add into the mixture.

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    Matcha Mint Mojito

    Matcha Mint Mojito

    We’re loving these Matcha Mojitos so matcha! Matcha is a green tea made from stone ground tea leaves. It’s packed with nutrients and antioxidants, so why not add it to a yummy cocktail? We made a classic mojito recipe, we like them with a lot of mint leaves (you can’t go overboard!), lime juice, a little cane sugar and a tablespoon of matcha powder.  So if you’re in the mood for a healthy cocktail that also has a healthy twist, try this Matcha Mojito recipe! Cheers!!


    15 sprigs         fresh mint

    1/2 lime          cut into 4 wedges

    1 tablespoon   cane sugar

    1 tablespoon   matcha powder

    1½ ounces       white rum

    5 ounces’         club soda



    In a tall glass, add the lime wedges, mint leaves, sugar, matcha, and muddle until all the ingredients are mixed together.

    Add in the rum and club soda and top with ice.

    Garnish with mint and lime.

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    The Art of Peace –– Japanese Tea Ceremony

    The Art of Peace –– Japanese Tea Ceremony


    The Japanese tea ceremony is called Chanoyu, Sado or simply Ocha in Japanese. It is a choreographic ritual of preparing and serving Japanese green tea, called   together with traditional Japanese sweets to balance with the bitter taste of the tea. Preparing tea in this ceremony means pouring all one's attention into the predefined movements. The whole process is not about drinking tea, but is about aesthetics, preparing a bowl of tea from one's heart. The host of the ceremony always considers the guests with every movement and gesture. Even the placement of the tea utensils is considered from the guests view point (angle), especially the main guests called the Shokyaku.


    What is the Japanese Tea Ceremony?

    The Japanese tea ceremony is an artistic pastime unique to Japan that features the serving and drinking of Matcha, a powdered Japanese green tea. Though Japanese green-tea had been introduced to Japan from China around the 8th century, Matcha powdered green-tea did not reach Japan until the end of the 12th century. The practice of holding social gatherings to drink Matcha spread among the upper class from about the 14th century. Gradually one of the main purposes of these gatherings, which took place in a Shoin (study room), became the appreciation of Chinese paintings and crafts in a serene atmosphere. (See Japanese tea ceremony history)       


    Having witnessed or taken part in the Japanese Tea Ceremony only once, one will come to understand that in Japan, serving tea is an art and a spiritual discipline. As an art, The Tea Ceremony is an occasion to appreciate the simplicity of the tea room’s design, the feel of the Chawan in the hand, the company of friends, and simply a moment of purity.


    As a discipline, aesthetic contemplation of flower arranging, ceramics, calligraphy, and the roots of the Tea Ceremony which go all the way back to the twelfth century is required. The ritual preparation requires the person hosting a tea party to know how to cook a special meal (Kaiseki), how to arrange the flowers which will be placed in the alcove (Tokonoma). When choosing utensils and other vessels, the host (Teishu) has to consider the rank and type to make sure that they will stand out.


    The objective of the Japanese Tea Ceremony


    The objective of the Japanese tea ceremony is to create a relaxed communication between the host and his guests. It is based in part on the etiquette of serving tea (Temae), but is also includes the intimate connections with architecture, landscape gardening, unique tea utensils, paintings, flower arrangement, ceramics, calligraphy, Zen Buddhism, and all the other elements that coexist in harmonious relationship with the ceremony. Its ultimate aim is the attainment of deep spiritual satisfaction through the drinking of tea and through silent contemplation. On a different level, the Japanese tea ceremony is simply an entertainment where the guests are invited to drink tea in a pleasant and relaxing room. The bonds of friendship between the host and guests are strengthened during the ceremony when the host himself makes and serves the tea.


    The Way of Tea


    Outside of Japan, the preparation of powdered Japanese green tea is known as “The Japanese Tea Ceremony”. The Japanese refer to it as “Chanoyu” which can be translated literally as “hot water for tea”, Chado or Sado translates to "the way of tea" as in devoting one's time totally to the study and practice of the Japanese tea ceremony.

    The western understanding of "a ceremony" is a set of formal acts, often fixed and traditional, performed on important social or religious occasions. However, rather than fixed, the Japanese Tea Ceremony does have flexibility since every occasion and different season calls for special and unique preparations, choice of utensils, choice of flowers for the arrangement, a hanging scroll to describe the kind of tea-meeting and objective of the host. And rather than religious it could be better explained that the host will do the best he can by studying all related aspects such as calligraphy, flower arrangement, cooking, the wearing of a kimono, ceramics and much more. Therefore, it would be more appropriate to call it “The Way of Tea” since this would refer to a way of life, or a lifestyle in the devotion of preparing the best possible bowl of powdered green tea for the guests. The Way of Tea is a subtly variable way to commune with nature and with friends. Deeply rooted in Chinese Zen philosophy, it is a way to remove oneself from the mundane affairs of day-to-day living and to achieve, if only for a time, serenity and inner peace.


    Tea Philosophy


    Wa, Kei, Sei, Jaku - “harmony, respect, purity, tranquility.”


    “Wa” stands for harmony. As there is harmony in nature, the Teishu will try to bring this quality into the tea room and the garden around the tea house. The utensils used during the tea ceremony are in harmony with each other, so the theme is the same as well as the colors. The tea garden should be an extension of the natural flora surrounding it.


    “Kei” stands for respect. The guests must respect all things, all matters without involving their status or position in life. They must crawl through a small entrance called Nijiriguchi to get into the room. In the room they will all kneel down and bow to the hanging scroll, they will sit next to each other in Seiza position on the Tatami. Respect is also shown by carefully handling and observing the tea bowl and other objects during Haiken.


    “Sei” stands for purity. Crawling into the tea room, one is to leave behind all thoughts and worries of daily life. The tea room or Chashitsu is a different world where one can re-vitalize, slow down, and enjoy the presence of friends. The gesture of purity is enhanced by the ritual cleaning of the Chawan, Natsume, Chashaku, and Kensui lit by the host. The real grand master of tea does not perform the Japanese tea ceremony from memory but from a pure heart.


    “Jaku” stands for tranquility. Only after the first three concepts (harmony, respect, and purity) are discovered, experienced and embraced, can people finally embody tranquility. This was one of the teachings of the Japanese tea ceremony master Sen no Rikyu (1522 – 1591).


    Wabi appreciation in the tea ceremony

    Wabi - “Appreciating the beauty of things that are simple and natural,” the old meaning is “the loneliness of living in nature, remote from society.”


    The tea room’s interior will seem imperfect and rustic. The wall might be unpainted and visible wooden pillars and beams are untreated, just as it would look like in nature.


    Contrary to western houses, the tea house is not a small museum with lots of collectibles, there is only the essentials needed for a unique meeting with the Teishu or host. There is only one hanging scroll in the alcove of the Chashitsu, there is no furniture or maybe a simple Tana to display tea equipment. The only sound is that of boiling water in the Kama, only the smell of incense from the fire, one flower or branch in the Hana-ire. Conversation is kept to that of the utensils in the tea room, and other equipment used.


    kokoroire devotion to the way of tea

    Kokoroire – “Pouring one’s heart totally into (devotion of) the tea ceremony.” The Teishu or host is someone who devotes his life to the ritual preparation of a bowl of tea. They live “the way of tea.”