Valentine’s Day is February 14^th. It is celebrated in the United States and in some parts of the globe as a holiday to express love to friends, family members and significant others. This is a day often set aside to celebrate and cherish relationships in our lives with grand, romantic gestures. Though Valentine’s Day is generally marked as a couple’s holiday, many are embraced by the “love in the air” and partake in the gift-giving tradition of thoughtful surprises and presents to loved ones. Whether or not you celebrate this holiday, Art of Tea has steeped up a number of blends that are sure to spark your taste buds and ignite some love in your cup.

This year, try Art of Tea’s newest Valentine’s blend appropriately named Cupid’s Arrow. This organic oolong is surrounded by a garden of flowers including: rose petals, lavender, tea blossoms and chrysanthemum blossoms. There’s also a touch of organic strawberries for a dash of sweetness, a key ingredient to a blissful Valentine’s day. With all the beautiful flowers in this blend, this tea creates a gorgeous display for potpourri.

How to Make Potpourri with Cupid’s Arrow:

You Will Need:

-Cupid’s Arrow blend by Art of Tea

-Presentation bowl or short vase

-Essential Oil in lavender

-Additional dried roses (optional)

Instructions:

Pour the Cupid’s Arrow blend into the bowl filling it a little more than half of the way. Add any extra dried flowers to create more depth in the bowl or vase. Mix and arrange to your liking and add 3 to 5 drops of the essential oil.

Another Valentine’s-inspired tea is Lover’s Leap, a name that came from legends of star-crossed lovers fated to be apart. There are age old stories about a scenic oasis in Sri Lanka that houses the country’s highest peak soaring above the clouds alongside a waterfall called “lover’s leap,” a nickname given to the place where long lost lovers reunited. Lover’s Leap tea is cultivated in this picturesque, high-grown estate. Contrary to tragic love stories associated with the name, Art of Tea’s Lover’s Leap blend will warm your heart with its mild black tea flavor and floral almost fruity finish. This divine taste will melt away any heartache at least until you finish a cup of it.

Enjoy other hand-crafted Valentine’s-inspired teas and tisanes in Art of Tea’s Valentine Teas and Gifts section.

-MELISSA CHUA

When you live in a place where the climate typically reaches the 70s and 80s year round, it’s easy to forget about seasons. Driving down the Pacific Coast Highway in February, I see women in their bikinis lying out under the golden sun and shirtless men playing volleyball. Being a native Southern Californian, these sights are just everyday living in a sunshine state like California. So how do I remember that it’s February–a month into winter, a season that in most parts of the world reaches low temperatures of negative degrees Celsius? The answer is tea!

I drink tea daily, and during these winter months, I notice that I start to transition my tea selection to chai blends. This season often invites ailments such as the flu and cold, but the ginger in chai, is generally known to combat respiratory inflammation and pain. For centuries, ginger has been used in many cultures as a natural cure for the flu and cold. It is also believed to reduce all symptoms associated with motion sickness.

Winter, an essentially frosty and cold season, hails comfort from a spicy and aromatic tea. The spices commonly found in chai– ginger, cinnamon, cloves and cardamom, gently soothe the throat during colder days and nights. Together, these chai spices create a pungent flavor for the palate, which soothes, balances and warms the body.

Chai or chi is the word for tea in many countries. Traditional chai is a spiced milk black tea from India made up of a strong black tea, heavy milk, various spices and a sweetener. For a take on India’s customary chai, Tali’s Masala Chai by Art of Tea presents a fair trade and organic-certified blend with the quintessential balance of sweet and spice. Using organic Assam black tea anchored in savory spices, this chai can be enjoyed as is or with milk and a sweetener.

But if you’re looking for something more unique, Art of Tea’s new winter-inspired White Winter Chai is my new chai favorite this season. This signature blend is composed of organic white tea, black peppercorns, cinnamon, fennel, cloves, cardamom, star anise and natural flavors. The beautiful star anise is frequently used as a cough remedy by Asian herbalists. The addition of fennel to this chai blend suggests medicinal properties since fennel is widely used to treat kidney and ocular problems. White Winter Chai’s lighter and milder flavors succumb to a sweeter tone that is comforting and warming.

For non-caffeine drinkers, cozy up with a cup of Art of Tea’s Rooibos Chai. This caffeine-free blend or tisane allows you to enjoy and reap the same flavor notes found in a traditional Indian chai. Grounded by South African rooibos and gently hand-crafted with Indian spices, this unique concoction is a nice alternative to chai without the caffeine.

For more teas and tisanes to comfort you this winter season, check out Art of Tea’s selection of Winter Inspired Teas.

-MELISSA CHUA

Have you ever tried a blooming tea? Being an avid tea drinker, I surprisingly never knew of their existence until I started working at Art of Tea. Blooming or flowering teas are hand-crafted, usually from China. Flowers are sewn and bundled into tea leaves that are dried together to create a sphere or bulb. When steeped in hot water, the bulb slowly unfurls into a blooming masterpiece before your eyes. The flowers become a centerpiece amidst the petal-like tea leaves eluding to a larger flower underneath. Blooming teas commonly use flowers including: hibiscus, amaranth, lilies and jasmine. Even with the flowers threaded into the tea, flowering teas typically have very little flavor and aroma. But the experts at Art of Tea have found a way to gently infuse natural fruit flavors into these blooming tea bulbs without damaging their size and shape. This secret gives Art of Tea’s blooming teas an extra special kick of flavor and scent.

Art of Tea carries a handful of amazing blooming teas. By far the most beautiful is the award-winner, Halo , which comes to us from the Anhui Province in Eastern China. These delicate bulbs are hand-sewn meticulously to carefully wrap the white tea leaves together with jasmine and amaranth flowers. Halo blossoms an awe-catching ring or halo made of flowers, which gives this tea its name.

If you want to impress your friends, Halo will do it! Its appearance is captivating, but in addition to its beauty, Halo tastes comforting and calming. You will taste notes of peach and blueberry essence with a smooth and round smell of the jasmine flowers.

When steeping a blooming tea, make sure the water is about 206 degrees or at boiling temperature. Pour your water first. Then, drop one bulb and get ready to be blown away! Strain as needed, so you don’t end up chewing on petals. One bulb can make about two (8oz) servings. You can also re-steep the same bulb two to three times.

-MELISSA CHUA

Winter officially arrives December 21, with the Winter Solstice — which means, that as of last week, we have already welcomed it. For thousands of years, winter has been viewed as the time to conserve resources, rest, and restore. Modern life, however, no longer perceives the season in this way. Not surprisingly, the December holidays find many of us frazzled, frantic, frenzied and frankly fried because we are trying to do more (travel, shop, cook, gift, entertain) instead of less.

One gentle step toward better balance this winter: a cup of Art of Tea’s Cran Marnier, which is Caffeine Free for a blissful winter’s night of sweet slumber. Spices in this blend – Cinnamon, Cloves and Nutmeg—are traditionally associated with warming, across many cultures. The jewel-bright, holiday cranberries which give this blend its name and its tangy, citrus-y finish, are considered by many to be naturally supportive of bladder, kidney and urinary tract health.

This second point is significant in the context of Traditional Chinese Medicine. This 10,000 year-old system of wellness associates the season of winter with the kidneys. The kidneys are considered the source of all Qi, Chi, or life-force, and during the deeply Yin (dark, cold, damp, quiet) period of winter, protecting and replenishing the strength of the kidneys is considered essential to well-being.

If you live in the Sunbelt like I do, it may be difficult to connect with the archetypal experience of winter. Here in Los Angeles, Uggs and a bikini-top are often worn together as a fashion statement. A bit confusing, from both an energetic and a sartorial standpoint.

And, apart from climate, our modern lifestyle no longer corresponds to the seasons. For instance, many health-conscious people eat a crunchy, chilled, raw diet year-round, or at least eat many raw foods (fresh fruit, cold salads, sushi) throughout the year. Our immediate ancestors, on the other hand, did not have access to peaches and tomatoes and cherries in February, as snow drifted past their doors. Foods were cooked, cured, smoked and preserved any way possible, to provide nourishment during lean times.

A traditional winter diet in the Northern hemisphere would, by necessity, have consisted of warm, long-simmered stews and soups, based around leeks, onions, garlic, potatoes, turnips, beets and other root vegetables which could be stored for many weeks without refrigeration, as well as dried legumes like lentils and beans. Marrow and bones often provided rich protein, fat and flavor. These “slow” foods would still be considered harmonious and consistent with winter energy by practitioners of Traditional Chinese Medicine today.

Winter typically also brought a slowing of activity, with the focus shifting inward—close to the hearth, close to home. But those of us in the industrialized world do not make space for rest, although spiritual stillness and deep reflection also have traditionally defined winter. Occasionally a massive snowstorm will close down a major airport, leaving thousands of travelers stranded. They always seem surprised –often outraged– by winter’s self-assertion.

A warming cup of tea addresses this potential imbalance on a number of levels. First, and perhaps most importantly, a cup of tea persuades us to stop, slow down, take a breath. This moment of reflection may be solitary, or shared with others.

And, specific ingredients in the blend take the chill off. Another Art of Tea favorite this winter: French Lemon Ginger, also Caffeine Free. The “heat” of Ginger root, paired with zesty, tart Lemongrass and Lemon Verbena, will energize and comfort even as the days grow short. This tea can be slipped into and savored, like a haramaki, an ancient Japanese garment worn around the midsection, to keep the lower back and kidney area deliciously warm all winter long. Wearers of low-riders and hip-huggers, take note.

Consider the act of making tea itself: water, the quintessentially Yin element, associated with winter, encounters fire, which is the blazing essence of Yang. Heat creates steam, a rolling boil, a brew. This meeting of elemental energies borders on alchemy, and merges in a cup of tea—to your health this season.

-Victoria Thomas

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Art of Tea’s new Silver Needle just arrived, and it’s proving to be the best Silver Needle AOT founder, Steve Schwartz has ever tasted, he says. This 2011 crop of hand-picked Silver Needle is organic certified and is now also fair trade.

These delicate and rare white tea leaves can be found only in the Fujian Province in Southeastern China. Silver Needle tea leaves uniquely resemble uniformly-shaped needles that are covered in a silvery green fuzz or “hao”. When the tea is brewed, the fuzz disappears to reveal a vibrant green tea leaf. Chinese legends say Silver Needle was solely picked just two days a year in the spring by virgins wearing white gloves and offered exclusively to the emperor. Only the top buds are harvested to maintain Silver Needle’s supreme quality among white teas. Today, this prestigious and widely sought-after white tea is still revered for its high quality and rareness.

This new batch of Silver Needle is pure splendor in your cup. It has a golden ivory flush with an inviting earthy tone. Its light woodsy aroma lingers in the taste, but offers a mildly sweet finish. These leaves are fresher and softer in texture, and provide a beautiful green hue. Contrary to the Chinese legends, Silver Needle can widely be enjoyed by everyone, and that is something you should definitely take advantage of. Steep for one to three minutes for best results!

-MELISSA CHUA

Have you tried our new batch of Jasmine Pearls? Art of Tea proudly offers certified organic Jasmine Pearls that are now sourced from a fair trade vendor. Being a green tea lover, I naturally gravitated toward Jasmine Pearls for its exquisite presentation and flavor. This supreme quality, organic green tea is hand-picked in Fujian, China and scented with night jasmine blossoms. The wonderful aroma of the jasmine flowers embodies the tea, which is hand-rolled into tiny pearls. As the silvery-sheened pearls are steeped in boiling water, the green tea unravels into its original shapes of leaves and buds. Jasmine Pearls brew a yellowish- green cup of mild flavor. As you indulge into each sip, the smoothness of the green tea harmoniously blends with the floral and sweet scent of the jasmine to craft a heavenly treat for your taste buds. This is definitely my favorite green tea.

Over a thousand years of traditional tea scenting techniques are still used in creating Jasmine Pearls. Green tea leaves and buds are hand selected and harvested in the spring. They are stored until summertime, when the jasmine flowers begin to bloom at night. The jasmines are meticulously picked accordingly to the color of their petals, which indicates their readiness and extent to bloom. Plucking an open flower means the scent has already escaped, but if you pick a bud too early, it may not bloom in time to impart its scent onto the tea leaves. Every evening, the tea is carefully placed on burlap and layered with fresh jasmine. Layer upon layer, the flowers open up, leaving their scent on the leaves. Every morning, the flowers are removed, and the process is repeated nightly. Once the tea leaves have sufficiently absorbed the jasmine scent, the green tea is dried and hand-rolled into little spheres about 8 to 10 mm. in diameter. Because of their beautiful shape and color, Jasmine Pearls are often called Dragon Phoenix Pearls.

-MELISSA CHUA

I love the fact that the tea that’s generating so much excitement these days –Rooibos– isn’t technically a “tea” at all… in the sense that it is not made from the leaf of the Camellia sinensis plant.

The Rooibos plant actually belongs to the legume family (Fabaceae), meaning it’s botanically related to beans. No wonder an herbal Rooibos tisane is sometimes referred to as a “coffee-drinker’s tea”. It’s robust, hearty and earthy, and hip-minded cafés now offer Rooibos in coffee-inspired concoctions, like “lattes” and “espressos”, made coffee-free and caffeine-free with Rooibos instead of the obvious. But unlike the coffee-originals, Rooibos is naturally sweet, with a creamy-vanilla aroma top note that’s straight from the earth.

The plant’s name is Afrikaans, the Dutch idiom spoken in South Africa—it means “red bush”, which is another common name for this plant. The bush is grown exclusively in the Cedarberg Mountain region of Cape Town, South Africa. European colonists who emigrated to the Cape in the early 20^th century initially took an interest in this rugged, shrubby plant because tariffs on Asian teas were, pardon the pun, steep. The local Khoi-Khoi people had been brewing and drinking the fine, needle-like leaves for centuries (they loved it so much that they collected the precious seeds from anthills!), so the new arrivals decided to join them.

One of the reasons that Rooibos is a modern-day success story for South Africa is that bean-connection. Legumes are “nitrogen-fixing”, meaning that they minimize the need for fertilizer in low pH, less-than-rich soil. For instance, when growing other veggies, many farmers plant rows upon rows of Fava beans for this reason alone. This make Rooibos economical to grow, and also reduces its planetary footprint, since it does not require heavy ag-chemicals in the form of fertilizers. The bio-efficiency of Rooibos as a crop creates a dynamic basis for both Organic and Fair Trade growing and harvesting practices.

Generations of indigenous Africans used Rooibos as a soothing bath, especially for babies, and anyone with rashy, irritated skin. These soothing properties, according to their traditional beliefs, also eased insomnia and headaches when the plant was brewed and sipped.

Today, Rooibos is enjoying renewed popularity as a topical ingredient in modern skin care formulations. Research is currently underway to establish its other health benefits. For now, there is no arguing that a cup of Art of Tea Rooibos, or Art of Tea’s headier Rooibos Chai (infused with a spice-route of Organic Cloves, Cardamom, Cinnamon and Ginger) refreshes and satisfies, from the first gorgeously-transparent red sip, until the pot runs dry.

–Victoria Thomas

There’s something about a good oxymoron. This one— Ti Kuan Yin, “Iron Goddess of Mercy”—uniquely captures the complexities of what some tea-drinkers consider to be the world’s best-known and best-loved Oolong.

In English, “iron” would not be a word associated with the quality of mercy. Even if we consider the juxtaposition of words in the context of the Chinese Wu Xing, or Five Phases identified in the Chinese cosmos—Wood, Fire, Earth, Metal, Water—Metal is the least yielding, the least merciful. As far as goddesses go, “iron” suggests more of a fierce, Valkyrie warrior-woman as opposed to the bodhissatva Kuan Yin, who hears the cry of the world, eases all suffering, and dries every tear with her unending compassion.

This seeming contradiction is what begins the revealing of this tea. Like so many depictions of Feminine Divinity across all cultures, this Chinese Oolong shows itself in a series of subtle, teasing unveilings.

The optimum steeping temperature for Ti Kuan Yin is 185 – 206 F, for 3 – 5 minutes. I took the middle way for the first steep, bringing the cup to my lips at four minutes. Bliss. I found there to be an elusive waft of grain in the first steep, with a pristine, fruit-blossom aroma.

As an Oolong, this tea is semi-oxidized, offering some of the feeling of both green and black teas. The second steep brought a less floral, nut-like, more roast-y, and deeply soothing note, as if the tea had literally ripened between steeps. Mistakenly thinking that the tea would weaken in value, my second steep was six and a half minutes. This second brew was a transparent amber, full, without a trace of “iron”, or any bitterness.

A number of ancient legends give this tea her name, one involving an iron statue of Kuan Yin who gave the gift of the tea-plant to a humble farmer who cared for her neglected shrine. As with ourselves, rediscovering and honoring life’s sacred places—sweeping out the twigs and dust—always yields revelation.

I especially enjoyed this tea as the weather in Los Angeles moved from brilliant and scorching to a chilly rain. According to the Chinese tradition, Metal is in fact in the fourth position of the Five Phases, associated with Autumn, and closure.

- Victoria Thomas

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Why-you-suh…let’s say that together…Why-You-Suh. Guayusa or Ilex guayusa is one of three caffeinated holly trees known in the world. The other two are its more popular cousin, Yerba Mate (Ilex paraguariensis) and Yaupon Holly (Ilex vomitoria). The evergreen, holly-leafed tree originates and almost exclusively grows in the Ecuadorian Amazon Rainforest. But they can also be found in Peru and Colombia. Guayusa is harvested from trees that grow under shaded canopies. These trees can grow up to nearly 100 feet and live to be over 100 years old.

Although guayusa is not related to the Camellia Sinesis plant, the evergreen shrub that produces tea, guayusa leaves are similarly picked, dried and brewed for drinking. Over the years, guayusa was used as an energy lift because in addition to its caffeine content, it contains stimulants such as methyl xanthine alkaloids, theophyline, and theobromine.

Guayusa travels back to a history of cultural heritage by indigenous tribes in Ecuador. The Jivaro community nicknamed guayusa, “Night Watchman” because they believed it keeps you awake. Even while asleep, you are aware of your surroundings. Everyday the Jivaro woke up early in the morning to boil a pot of guayusa leaves, which they drank while telling stories. This tradition strengthened their kinship with each other and cultivated their relationships. The Jivaro also believed guayusa caused hypnotic effects that induced lucid dreams, which foretold the successfulness of hunting expeditions.

A prominent myth illustrates how the Kichwa people chewed on the guayusa leaves to be energized and strengthened, so they would stop being lazy and tired. Ages ago, the Amazon rainforests were over-populated with native tribes. People were always tired and unproductive. One day, a man traveled into the forest and fell asleep next to a tree. Legends say the guayusa tree spoke to him, telling him to eat the leaves. The man listened to the tree, and immediately, he was full of energy, strong and rejuvenated. This experience was passed down throughout the tribe, and eventually this began a tradition of chewing and later drinking guayusa for energy and strength.

I had my first cup of guayusa a few days ago. The beautiful honey hue it created smelled of vibrant earthy tones. It was like a freshly cut lawn on a spring morning after an evening of rain. I could taste the “awakening” almost immediately. The bold caffeine-content was subtle, almost comforting on my palate. It offered rich layers that soothed my throat and soon my entire body.

In addition to Art of Tea’s guayusa, try one of their newest blends also containing guayusa called Happy Tea. This organic certified tea combines guayusa, strawberries, green rooibos, apple bits, Jasmine green tea, hibiscus, rosehips and natural flavors to awaken you. Enjoy the smooth yet mild taste of the guayusa gently paired with the fragrance of sweetness.

-MELISSA CHUA

Perhaps more than any major tea type but pu-erh, white tea is shrouded in mystery and misinformation. There are common misunderstandings about white tea’s origins, its caffeine levels and even its flavor profiles. Below, we’ve listed some of the major myths surrounding white tea, as well as the facts behind this elusive tea type.

White Tea Myth: White tea is only made from the “tips” or “buds” of the tea plant.
White Tea Facts: Some white teas are only made from the tea plant’s “tips” (which are just-formed leaves that have yet to unfurl). White teas made only from the tips of the tea plant include classic Silver Needle and our more unusual White Monkey Picked and Select Tips White. However, others (like Bai Mu Dan / White Peony and several of our white tea blends) contain leaves and buds. These are still considered to be white teas – they just aren’t quite as known in America as Silver Needle white tea.

White Tea Myth: White tea is caffeine-free or very low in caffeine.
White Tea Facts: White tea does contain caffeine. In fact, white teas with a high proportion of buds are high in caffeine for the same reason they are high in antioxidants – the new buds are high in nutrients because they were preparing for sudden growth just before they were plucked.

However, the way in which white tea is brewed can translate to a much lower caffeine level than you’d find in most black teas. The lower water temperature used to brew white tea slows the rate at which the caffeine is released can result in a lower caffeine level.

White Tea Myth: White tea is the healthiest type of tea.
White Tea Facts: It appears that white teas are often higher in antioxidants than other tea types and (depending on the brewing) they may be lower in caffeine than other tea types. However, all types of tea have similar health benefits. If you prefer green tea, black tea or any other tea type from the camellia Sinensis plant, then that’s probably the best tea for you to drink regularly.

White Tea Myth: White tea has a very delicate flavor that some people can’t even notice.
White Tea Facts: It’s true that Silver Needle has a very delicate flavor. However, White Peony (which we use as a base for many of our white tea blends) has a much richer, deeper flavor.

If your taste buds aren’t ready for a seriously delicate tea, try a blend like our Blueberry Pomegranate White Tea or White Coconut Crème. Once your palate is accustomed to the flavor of white tea, try our Chrysanthemum Silver Needle or White Peony before moving on to unblended Silver Needle.