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    Tea Blog — recipe

    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.







    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 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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