You Will Need:

· 4 1/2 Cups of Art of Tea’s Kauai Cocktail, Over-steeped (10-12 minutes)

· 2 Cups of Chilled White Wine: Moscato, Riesling, Pinot Grigio or your favorite sweet white wine

I used Trader Joe’s Moscato D’Asti ($5.99)

· Assortment of fruits: blueberries, strawberries, pineapples, apples, oranges, lemons

· Pitcher such as Art of Tea’s Bodum Iced Tea Pitcher (50 oz.)

· 2 Tsp of Coconut Sugar (Optional)

Large Wooden Mixing Spoon

Instructions:

First, make sure you wash your fruit thoroughly, especially if you’re leaving the peel on, which I did. Dice or slice the fruit you wish to include. De-core and remove all the seeds. I used lemon and orange slices, blueberries and chopped up apples. Then, add ice cubes a quarter of the way into the pitcher. Add in your fruit. Next, carefully pour in your over-steeped Kauai Cocktail and chilled white wine. Sprinkle in the coconut sugar or preferred sweetener if you like. Use a large wooden spoon to marry all the ingredients. Refrigerate the pitcher and let the ingredients marinate. Sangria is best served cold. Enjoy, and let the merriment begin! Cheers to a jovial and prosperous 2012!

- Melissa Chua

*Green Tea Face Mask

To replenish and repair damaged or dry skin, use this mask nightly. This also helps remove redness on your face.

You Will Need:

- ½ of a Ripe Avocado

- 2 Tbsp of Powdered Green Tea such as Art of Tea’s Matcha- Grade A

- 1 Tsp of Green Tea such as: Art of Tea’s Sencha, Uji Gyokuro, or Moroccan Mint,

Lightly Steeped (about 20-30 seconds)

- Mixing Bowl

- Fork

- Mask Applicator (Optional)

Instructions:

First, ball the avocado into your mixing bowl. Use the fork to mash into a clumpy consistency. Add in your powdered green tea and lightly-steeped green tea leaves. Mix well. Carefully use an applicator or your hands to apply an even, thin layer of the mixture on your face, avoiding your eyes. After 10 minutes, rinse off with warm water. You can store the leftovers in a container in the refrigerator. Apply to a cleansed face and use nightly as needed. Enjoy your new youthful and silky-smooth skin!

*Tea Bag Eye Relaxer

Save your cucumbers for eating, and recycle your used tea bags! Reuse your tea bags to remove puffiness and under eye circles. Use daily or as needed for best results.

You Will Need:

- 2 Tea Bags like Art of Tea’s Eco-Pyramid Tea Bags. I recommend

using: Egyptian Chamomile, French Lemon Ginger, or Mint Green

- Relaxing Music (Optional)

- Scented Candles (Optional)

Instructions:

To ensure optimal relaxation, it helps to set the tone. Turn on some relaxing music. Light scented candles. Make sure the room temperature compliments your mood. Take a load off, and plant yourself in a comfortable position where you can spread out your limbs and rest your head. Gently place a tea bag over each eye, and lay still. For better results, heat the tea bags in the microwave for 5 seconds. Indulge in a slumber if you wish!

*Hand and Foot Wash

Whether you’re on your feet all day long or use your hands tirelessly typing away, this calming remedy is a treat to reducing redness or inflammation on your hands and feet.

You will need:

- ½ Cup of Art of Tea’s Welcome

- ½ Cup of Sage, Finely Chopped

- 2 Cups of Water

- 4 Drops of Lavender Oil (Optional)

- Pot or Saucepan

- Large Basin

- Small Bowl to dip your hands in

Instructions:

First, combine the Welcome blend, sage and water in a pot or saucepan. Bring to a boil. Let it simmer for 10 minutes. Strain, so you are left with only the liquid. Add the drops of lavender oil for a more relaxing experience that will appeal to your senses. Allow the fragrant liquid to cool for 7 to 10 minutes. The liquid should be warm to your liking. Carefully distribute the liquid into the large basin and into the small bowl. Soak your feet in the large basin, and use the small bowl for your hands. Remove your hands and feet when you’re ready, and dry with a clean towel. This is the perfect precursor for a home style manicure and pedicure!

-MELISSA CHUA

Hot Cran Marnier Cider

You will need:

- 8 Tbsp Art of Tea’s Cran Marnier Tisane

- 4 cups boiling water

- 2 cups unsweetened cranberry juice

- 2 cups apple cider

- 1/2 cup brown sugar

- 2 cinnamon sticks

- 1/2 tsp ginger

- 4 cloves

- Orange slices (optional)

- Whipped cream (optional)

Instructions:
Put 4 cups of water to boil with cinnamon sticks & cloves. Boil rapidly until water reduces to 3 cups. Remove cinnamon sticks and cloves and make a strong tea with the Cran Marnier and cinnamon/clove water. Steep for approximately 10 minutes. Once the tea is brewed, pour the mixture into a crock pot and add cranberry juice, apple cider, brown sugar, and ginger. Stir until the sugar dissolves. Cover and cook on low heat for about 1 hour. Serve in mugs and garnish with whipped cream and orange slices, if desired. Makes approximately 8 (8oz) servings.

Why not try this simple recipe for Pumpkin Muffins infused with Art of Tea’s Chocolate Monkey? This delectable dessert tisane is made with fair trade rooibos, pink peppercorn, cacao nibs, chocolate, banana chips and apple bits. Chocolate and pumpkin in muffins are the perfect way to treat your family and friends this Thanksgiving. This recipe yields about 40 mini muffins.

Chocolate Monkey Pumpkin Muffins

You Will Need:

· Pumpkin Mix, which you can easily find at any major grocery store during the holidays

· 2 Large Eggs

· ½ Cup of Vegetable oil

· 1 Cup of Over-steeped (10-12 minutes) Art of Tea’s Chocolate Monkey

· 1 Cup of Semi-Sweet Chocolate Chips

· 1 tbsp of Cinnamon

· Mixing Bowl

· 40 Cupcake Liners

· Ice Cream Scooper

Instructions:

Follow the directions on the pumpkin mix box. Preheat the oven to 350 degrees. Lay out the cupcake liners onto your muffin trays. Let the over-steeped cup of Chocolate Monkey sit for 10 minutes or until room temperature. Then, mix eggs, oil and tea in a large bowl until the batter is smooth. Add in the cinnamon and chocolate chips, and mix thoroughly. Use an ice cream scooper to transport the batter into the cupcake liners two-thirds full. Finally, place your sheets in the oven at 400 degrees for 18 to 20 minutes. Perform the toothpick test by gently inserting a toothpick in the center of a muffin and pulling it out.                                                                                                                                                     If the toothpick is clean, your muffins are done!

Tip: Once the muffins cool off, add your favorite frosting, and you’ll have cupcakes! I topped mine with buttercream frosting. Enjoy, and have a Happy Thanksgiving!

-MELISSA CHUA

Cake mixture

· 6 teaspoons of Art of Tea Earl Grey tea (finely ground using a mortar & pestle, or any other crushing mechanism! I actually used a meat tenderizer because that was all I had on hand!)

· 1 stick unsalted butter

· 1 ¼ all purpose flour

· ¾ cup unsweetened cocoa powder

· 1 ½ cups packed brown sugar

· 1 ½ teaspoons baking soda

· 2 ½ teaspoons baking powder

· ½ teaspoon salt

· 3 eggs

· 2 cups buttermilk

First and foremost, preheat your oven to 325°F

Grease two 9-inch cake pans with butter. I usually find that if you dust the buttered tins evenly with flour, it works like a charm and nothing gets stuck to the pan – a little trick I learned from my Mom!

Melt the butter in a small saucepan over low heat. Add the tea powder and cook for 10 minutes, stirring occasionally, until the tea flavors have infused into the butter. Remove from the heat and allow it to cool for 10 minutes.

While the butter is cooking, sift the flour, cocoa powder, baking soda and baking powder into a large mixing bowl. Add the brown sugar and salt and whisk to combine.

In a separate bowl, beat together the eggs and buttermilk until combined.

Once the tea butter has cooled, add it to the bowl with the dry mixture. Then add the buttermilk mixture too. Beat until just combined – it is ok if the batter is still slightly lumpy. It’s important not to overwork it as you want the cake to be light and fluffy.

Divide the batter evenly between the 2 cake pans and bake at 325° for 30 -35 minutes.

Remove from the oven and allow them to sit for at least 10 minutes before removing the cakes from the pans. Cool on a rack for about an hour.

Once they’re cooled, you can put a plate on top of one of the cakes and flip it over (it’s easier than lifting it and possibly breaking the cake!)

Spread the chocolate ganache over the top of the first cake. Place the second cake on top of the ganache. Using a spatula, cover the whole cake with cream cheese frosting.

Enjoy!

Ganache Recipe

· 4 oz heavy cream

· 6 oz semi sweet chocolate chips

· 1 tablespoon sugar

Put chocolate chips and sugar in a heat proof bowl and set aside.

Heat the heavy cream in a saucepan over a medium heat until it starts to simmer. Then pour it over the chocolate-sugar mixture. Allow to sit for 60 seconds then whisk until all the chocolate melts and the mixture is smooth. Set the mixture aside for 20 minutes to allow it to cool before putting it on the cake.

Cream Cheese Frosting Recipe

· 8oz of cream cheese

· ½ stick unsalted butter

· 8 oz sifted powdered sugar

· 1 teaspoon vanilla extract

· Food coloring, if desired!

Place all of the ingredients in a large bowl and beat until completely smooth! I used purple food coloring just for a little bit of extra oomph!

- Katie Kirby

High tea on the contrary to what some people think, does not involve high class. Rather, high tea is served amongst the working class. “High” refers to how the tea meal is served—on high dinner tables or countertops. “High” also comes from the fact that this meal is served later in the day as an early evening meal typically from 5 to 7 p.m. A high tea banquet includes a hot meal, which tends to be fish and chips, macaroni and cheese or shepherd’s pie followed by bread and jam accompanied with tea.

Historically, we believe afternoon tea started in the 1800s in England by the Duchess of Bedford. At that time, there were only two meals, a morning breakfast-like feast and a late dinnertime meal. The story goes that the Duchess felt fatigued and famished during that long meal break, so she invited some friends over to share tea and snacks. Thus, afternoon tea became recognized as the meal served to bridge the gap between lunch and dinner. Also known as “low” tea, afternoon tea is accordingly served on low tables. This light meal or snack usually consists of jam and bread and an assortment of pastries such as scones, English muffins and cakes. Loose leaf tea is served with milk and sugar. The spread is enjoyed in a sitting room oftentimes garnished with lace table cloth, doilies and a centerpiece of beautiful flowers. This tradition quickly became a social gathering mainly for women emphasizing manners and elegance. Today, people love to host tea parties that follow the theme of afternoon tea. Picture the Mad Hatter’s tea party from Alice in Wonderland, and you’ll get a better idea of afternoon tea. Here is a photo from an Art of Tea afternoon tea party hosted by Katie from Art of Tea.

How to Throw An Art of Tea Afternoon Tea Party:

1. Choose a few of your favorite loose leaf teas to showcase. I recommend Art of Tea’s Earl Grey Crème, Earl Grey and English Breakfast. Offer milk and sugar on the side.

2. Prepare a homemade or store bought cornucopia of pastries including scones, bread and jams, and cakes.

3. Choose a low table or coffee table inside, or patio table in the garden. Use a nice tablecloth. Place a doily in the center of the table. Add a vase with freshly cut flowers over the doily.

4. Bring out the fancy china and silverware—teacups, teapots, etc.

5. Don’t forget to invite your friends, and enjoy your afternoon tea, just like the Brits!

-MELISSA CHUA

· Sprinkle on your plants and soil as a fertilizer for your garden.

· Add to compost.

· After you sun-dry your used leaves, leave in a damp area to absorb excess moisture.

· Tea is a natural odor absorber. Just like baking soda, you can openly place the dried tea leaves in your refrigerator to absorb odors. You can also sprinkle your used tea leaves in a kitty litter box or any place to remove unpleasant odors.

· Chill used tea bags, and place over your eyes to help reduce puffiness.

What about your teas that have surpassed their shelf-life? When storing your tea, it is important to keep away from three components: heat, moisture and exposure to sunlight. Additionally, tea can easily be altered due to neighboring spices and aromas, so make sure to store them in an area where the leaves cannot be permeated. We recommend placing your tea in an airtight container to ensure longevity and help preserve its flavor and freshness. With all these factors taken into account, unflavored teas can last up to one year or more, while flavored teas can last up to six months. Once tea is past its due date in freshness and flavor, you can always make potpourri!

I saved my old batch of Art of Tea’s Welcome tisane. This Fair Trade and certified organic, caffeine-free blend consists of chamomile, rooibos, lavender, roses, rosehips and pink peppercorn—all conveniently common ingredients found in potpourri. Here are three easy steps to make festive, fall-looking potpourri!

How to Make Potpourri using Welcome:

You Will Need:

· Art of Tea’s Welcome

· Glass vase or nice container to display potpourri

· Essential Oil in lavender or rose

· Dried Rose Petals (optional)

Directions:

Fill your display container with the Welcome blend.

Mix in extra dried rose petals for a fuller effect.

Put in 3-5 drops of the essential oil.

Most soap making recipes require lye, but lye is often times dangerous and challenging to use by less experienced soap makers. Here are some easy recipes that use the melt and pour method instead, which is also known as using glycerin as a base for your soap. This method is kid-friendly with the supervision and assistance from an adult and easy for any beginner soap maker to learn.

*Chamomile and Citrus Soap using Chamomile Clementine

You will need:

• 4 oz. Glycerin Soap or soap base (found at most craft stores)
• ¼ cup of Grated Orange Peel
• Orange Soap Colorant (optional)
• 2 heaping tsp. of Art of Tea’s Chamomile Clementine (un-steeped)
• Soap Mold lightly coated with Olive Oil

*Lemongrass and Ginger Soap using French Lemon Ginger

You will need:

• 4 oz. Glycerin Soap or soap base (found at most craft stores)
• 2 tsp. Citrus Essential Oils in lemon or orange flavor
• 2 heaping tsp. of Art of Tea’s French Lemon Ginger (un-steeped)
• Soap Mold lightly coated with Olive Oil

*Green Tea and Honey Soap using Moroccan Mint

You will need:

• 4 oz. Glycerin Soap or soap base (found at most craft stores)
• Green Soap Colorant (optional)
• 3 tbl. All Natural Honey
• 3 tbl. Essential Oil in lavender or peppermint flavor
• 2 heaping tsp. of Art of Tea’s Moroccan Mint (steeped and completely dried)

• Soap Mold lightly coated with Olive Oil

Directions:

First, slice the block of glycerin soap into smaller pieces, so it’s easier to melt. Place the soap pieces in a microwavable bowl if you choose to microwave, or place in a double boiler pot for stove boil. Melt the soap using whichever method you prefer—microwave or stove boil until it is completely liquefied. Stir in the rest of the ingredients. Mix thoroughly until it’s smooth. As it cools, the soap base will thicken to a pudding-like consistency. Slowly and carefully, pour the melted mix into the olive oil coated-mold. Let it sit, and completely harden. Remove from mold, and let it air dry for 24 hours before use or packaging. We hope you enjoy your customized soap bar infused with tea and herbs!

Gift Packaging Ideas:

• Wrap the soap in wax paper. Tie a ribbon around it into a bow.
• Place the soap in a brown soap box. Decorate the box using paint or markers.
• Make a gift basket. Individually wrap the soap in decorative cloth. Package them together in a basket. Add other bath accessories such as bath salts, loofah, scrub, etc. Add a bow for a finishing touch.
• Tie twine around the soap. Display on a nice ceramic soap dish.

Its a challenge to find the tea shrubs in this photo. They are there. The garden isnt as picturesce as most tea plantations that you would see commercially grown but they are there. Its a simple trek for the farmers. A few minute incline to these organic fair trade tea fields and back to processing before the withering takes place.

This holiday season recycle your old candles and un-used teacups to create personalized gifts. Here are the items you need before you begin:

•    Two pans
•    Partially burned candles (or wax)
•    Candy or candle thermometer
•    Wicks & wick sustainers
•    Teacups or mugs
•    Tea bags (optional for natural coloring)

As easy as 1, 2, 3……

1.)    In small pan set over a larger pan of water, melt old candles keeping the temperature of the water at approx. 200 degrees. Remove the old wicks from the melted wax & add 2-3 tea bags of your choice for a natural dyed color (optional).
2.)    Fashion wick to the metal wick sustainer and dip into the hot wax to coat. Then, stick the wick sustainer onto the cup’s bottom with the wick.
3.)    Pour wax into your chosen mold stopping ½ inch below the cup’s rim. Let this stand for an hour before adding the remaining wax to finish the candle.

These teacup candles make a great addition to any of our featured gift sets from Art of Tea. Browse our holiday gift offerings below…

Loose Leaf Tea Starter Set
Teabag Sampler Gift Set
Holiday Travel Gift Set
Art of Tea Shop Gift Set