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    Tea Blog — Matcha

    A Guide To The Colorful Moon Lattes

    A Guide To The Colorful Moon Lattes

    These four gluten-free & vegan moon lattes make for one soothing & delicious antioxidant-rich brew perfect for those stressful days and sleepless nights! 

    Blue latte: 

    1 cup of almond milk 
    1 teaspoon of butterfly pea flower tea 
    a dash of maple syrup (optional)

    Green latte:

    1 cup of almond milk
    1 teaspoon of matcha tea powder
    a dash of maple syrup (optional)

    Pink latte:

    3/4 cup of almond milk 
    1/4 cup of fresh beet juice.
    1 tablespoon of rose petal teas
    a dash of maple syrup (optional)

    Yellow latte:

    1 cup of almond milk 
    1/4 teaspoon of turmeric
    1/4 teaspoon of ginger 
    1/4 teaspoon of cinnamon 
    a dash of black pepper to taste 
    a dash of maple syrup (optional)

    Directions (for all lattes):

    Heat your milk on the stove until it's just below boiling point (you don't want boiling milk!). Remove from heat.

    Ground all teas in powders.

    Add the latte ingredients to the hot milk (except the sweetener).

    Mix with a whisk or a hand blender until fully mixed and there are no clumps left.

    Pour into your favorite mug.







    Matcha Mousse Cake

    Matcha Mousse Cake

    All about Matcha


    Matcha is processed green tea leaves that have been stone-ground into a delicate powder. The powder is then sifted and whisked with hot water. Matcha has become popular, particularly in the health and beauty sectors, because green tea is believed to be high in antioxidants. Regular steeped green tea is considered healthy because of the leaves' properties, but you are only consuming a fraction of the leaf. In the case of matcha, one consumes the entire leaf, making it exponentially more healthful. One serving of matcha tea is the nutritional equivalent of 10 cups of regularly brewed green tea.

    Matcha tea is specially grown. The matcha bushes are covered for up to 20 days prior to harvest to shade the leaves from direct sunlight to boost the plants' chlorophyll levels. Doing so increases the production of L-Theanine, an amino acid that occurs naturally in the tea plant. It's L-Theanine that gives the tea the tendency to both calm and stimulate at the same time.

    Workers only pick the best buds. The leaves that are rolled out flat before drying become Tencha, which is the leaf used for making matcha. Once the leaf is de-veined, de-stemmed, and stone-ground, it becomes the fine powder known as matcha.


    All About Mousse


    Mousse is a sweetened dessert with whipped cream as a base. A bunch of tasty and wonderful things can be added to the base, such as melted chocolate (for chocolate mousse), puréed fruit, fruit curd, or a prepared custard (like pudding or crème anglaise, a "vanilla sauce" of dairy base and thickened with egg yolks made on the stovetop. Aerators, such as whipped cream, meringue (which is egg whites and sugar), pâte à bombe (whole eggs and/or egg yolks plus sugar), or a combination are folded into the base to make it light and fluffy. Gelatin is used as a stabilizer. The mix is then chilled in a mold.

    Hint: while there aren't a lot of ingredients here and the recipe is straightforward, everything is time- and temperature-sensitive. Be prepared and be exact. 




    • 1 tbsp. gelatin powder
    • 4 tbsp. water
    • 2 egg yolks
    • 1/2 cup sugar
    • 1 cup milk
    • 1 cup heavy cream
    • 1 tbsp. matcha green tea powder
    • 3 tbsp. warm water

    Steps to Make It:

    1. Dissolve the gelatin powder in 4 tbsp. of water and set aside.
    2. Mix the egg yolks and sugar in a bowl.
    3. Heat the milk in a pan and dissolve the gelatin in the milk.
    4. Gradually add the milk to the egg mixture.
    5. Dissolve green tea powder in 3 tbsp. of warm water.
    6. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water.
    7. Add whipped heavy cream to the mixture.
    8. Pour the mixture into cups or glasses and chill them for up to 2 hours in the refrigerator.

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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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    Matcha Banana Donuts With Matcha Lemon Glaze

    Matcha Banana Donuts With Matcha Lemon Glaze

    If you happen to think Macha is overwhelming, mixing it with banana (in the donuts) and with lemon (in the glaze), seemed to tone it down, IMO. These Matcha Banana Donuts With Matcha Lemon Glaze might be a treat, but they also happen to be gluten-free!
     For the Matcha Banana Donuts.       
    •  2 teaspoons Matcha powder. 
    • 1 egg
    • 3 tablespoons coconut oil
    • 1/4 cup non-dairy milk of your choice I used coconut
    • 1/2 teaspoon almond extract
    • 1/4 cup mashed banana
    For the Matcha Lemon Glaze
    • 2 tablespoons non-dairy milk of your choice I used coconut
    • 1 cup powdered sugar
    • 1/2 teaspoon Matcha powder
    • 1/4 teaspoon grated lemon zest
    For The Matcha Banana Donuts
    1. Preheat oven to 425
    2. Mix the dry ingredients - the flour, baking powder, salt, sugar and Matcha powder in a bowl and set aside.
    3. Then mix the egg, melted coconut oil, non-dairy milk, almond extract and mashed banana in a separate bowl.
    4. Then, add the wet ingredients to the dry ones and stir till combined
    5. Grease a donut pan and drop spoonfuls into donut pan
    6. Bake for 10 minutes and let cool before icing.
    For the Matcha Lemon Glaze
    1. In a bowl, mix up non-dairy milk, powdered sugar, and Matcha powder till mixture is smooth
    2. Then add in grated lemon zest and use to drizzle over donuts