This recipe is prepared with a 2 lb boneless shoulder roast lamb seasoned with Art of Tea’s organic certified, caffeine free blend called Pacific Coast Mint.

The Marinade

You Will Need:

-3 cups of strong tea made from Art of Tea’s Pacific Coast Mint

-2 tsps minced garlic

-4 tsps minced basil

-½ tsp chili pepper flakes

-½ tsp salt

-Dash of black pepper

-1 tsp cornstarch

-8 stems of fresh tarragon

Instructions:

Boil the water and pour over 4 teaspoons of Art of Tea’s Pacific Coast Mint. Let sit for an hour. Add some of the tea to the cornstarch to make a syrupy liquid. After an hour, add the rest of the marinade ingredients. Bring to a slow boil. Mix in the cornstarch stirring constantly. Continue cooking until the tea thickens a little. Then, let cool.

Meanwhile, rinse the lamb. Wipe, dry and place in a roasting pan. When the marinade is cool, pour it all over and if rolled, into the center of the lamb. Refrigerate lamb overnight or for a minimum of 4 hours.

When ready to cook, take the lamb out of the refrigerator and bring to room temperature. Slice a bulb of fennel crosswise ¼ inch thick. Slice a large Italian eggplant crosswise ¾ inch thick. If the eggplant is seedy, add salt and let sit for 5 minutes. Rinse to remove bitterness.

Preheat the oven to 375⁰

Pour the marinade at the bottom of the pan into a pot and boil. Strain through a sieve and cool. When cool, pour the marinade over the fennel and eggplant that you put into a large flat bowl or side dish.

This process results in a medium to well done roasted lamb.

Put a rack in the roasting pan and add 4 stems of tarragon. Then, carefully place the lamb on top.  Place 4 stems of tarragon on top of the lamb and place in the oven.  Roast for 10 minutes. Then, reduce the temperature to 350⁰ and roast for 35 more minutes.  Lift the roast off the rack and place on a dish.  Put the fennel on the rack and then the eggplant. Turn the roast over and place on top of eggplant.  Cook for another 30 minutes. Take the roast out of the oven and check the color of the lamb meat by making a small slit in the thickest part of the roast with a sharp knife to see the color of the meat. It should be pink for medium or brown for well done. Lift it off the rack and check the vegetables for doneness.  Remove the eggplant and fennel if tender.

If the inside of the lamb is not cooking, you may want to flatten it out at this point. Replace the lamb and cook for another 15-30 minutes.  If you left the vegetables in, cook for a short time, check everything and remove or cook longer to your preferred roast.

-KATHY ROSENBLATT

Nestled along riverbeds and amidst luscious forests, lies a region called Yame, where we source our Ceremonial Matcha. This city in Fukuoka is known as one of the leading tea producers in Japan. In this scenic oasis, premium green tea called Gyokuro is shade grown for 20 days. Harvested during the spring, these fresh and young leaves are picked and steamed. The veins and stems are meticulously removed from the leaves to produce tencha. The leaves alone or tencha is stone ground by granite into a fine, vibrantly jade green powder. Since Zen Buddhist Eisai introduced matcha to Japan in 1191, matcha has become a significant part of Buddhist tradition. Today, ceremonial matcha is used in traditional Japanese tea ceremonies called chadō or “the way of tea”. We can partake in our own chadō tea ceremony or drink this tasty matcha daily.

How to Prepare a Sublime Cup of Ceremonial Matcha:

You Will Need:

-Art of Tea’s Ceremonial Matcha

-Matcha bowl

-Matcha whisk

-Freshly drawn water

-Bamboo spoon or teaspoon

-Teapot or water heater

-Cleaning cloth or chakin

-Sifter or strainer (recommended)

Art of Tea’s Complete Matcha Set includes everything you need to prepare ceremonial matcha!

Instructions:

First, pour hot water into the bowl to preheat and awaken the cells, aromas and flavors currently in the bowl. Pour out the water and dry the bowl with a clean cloth or chakin. Then, heat your freshly drawn water to about 140 to 170 degrees Fahrenheit. Since this is a delicate tea, water temperature is important and will affect the tea’s flavor. Use your bamboo spoon to measure about one quarter of a teaspoon and pour into the bowl. It is recommended that you sift the powdered tea with a strainer to remove any clumps. Carefully, pour the water into the bowl. Use your whisk in a brisk W motion starting at the bottom of the bowl and slowly make your way upward in the same W motion. Whisk until the matcha provides a frothy consistency. Enjoy this creamy and sweet cup of Yame Ceremonial Matcha! It’s delicious!

-MELISSA CHUA

We recently launched some amazing iced tea blends including a tropical, caffeinated tisane called Hibiscus Cooler. Similar to Art of Tea’s caffeine free favorite, Kauai Cocktail, this fruity blend marries sweet and tart flavors with a pinch of citrus from the organic lemongrass, while providing a caffeine lift. Hibiscus Cooler does not contain any tea leaves from the Camellia Sinensis plant but contains caffeine from the organic guayusa. Cousin to Yerba Mate, guayusa is a caffeinated evergreen holly from the Amazon rainforest. Natives believed the plant invigorated the body with energy and renewed focus. Hibiscus Cooler is naturally sweetened with organic stevia leaves, which nicely compliments the tartness of the organic hibiscus.

Here are some fun and easy Hibiscus Cooler recipes to spice up your Independence Day celebrations and upcoming summer soirees. Our new 2 quart iced tea pouches (also available in other iced tea blends) will be used in all the recipes below. These are ideal for smaller batch brewing or 64 oz. serving size.

Cold Brewed Hibiscus Cooler

Recipe yields about 8 servings

You Will Need:

-Takeya’s 66 oz. Iced Tea Pitcher or any 64 oz. pitcher

-One 2 qt. pouch Hibiscus Cooler

-Freshly drawn water

-Sliced fruit of your choice (I used strawberries and blueberries)

Instructions:

Using the cold brew method to make iced tea, toss your 2 qt. pre-measured teabag into your pitcher. Fill the pitcher three quarters of the way to the top. Heighten the flavors by adding strawberries and blueberries in your Takeya infuser. Twist the infuser back onto the cap. If you don’t have an infuser, add the fruit directly into the pitcher. Cover the pitcher and store in the refrigerator for 8 to 10 hours. Remove the teabag and enjoy!

Hibiscus Cape Cod

A traditional Cape Cod is made of vodka and cranberry juice, but this new creation replaces the tart, berry juice with our Hibiscus Cooler.

You Will Need:

-2 oz. Vodka

-4 oz. Hibiscus Cooler

-Lime wedge (optional)

-Shaker

-Ice cubes

-8 oz. Glass

Instructions:

First, prepare your Hibiscus Cooler iced tea using the directions below. Then, measure about 4 ounces of the iced Hibiscus Cooler. Add the vodka, Hibiscus Cooler and ice cubes into a shaker. Rapidly shake for a few seconds and pour into your glass. Garnish the glass rim with a lime wedge. Cheers!

Malibu Hibiscus Bay Breeze

A classic Malibu Bay Breeze infuses rum, cranberry juice and pineapple juice, but this libation substitutes cranberry juice with our Hibiscus Cooler.

You Will Need:

-1 ½ oz. Malibu Rum or any coconut rum

-2 oz. Hibiscus Cooler

-2 oz. Pineapple juice

-Shaker

-Ice cubes

-Martini glass

Instructions:

First, make your Hibiscus Cooler iced tea using the directions below. Once your Hibiscus Cooler is chilled to your heart’s content, measure out 2 ounces. Add the pineapple juice, iced tea and rum into a shaker with ice. Shake well and pour into your favorite martini glass.

How to Make Hibiscus Cooler Iced Tea

You Will Need:

-Takeya’s 66 oz. Iced Tea Pitcher or any 64 oz. pitcher

-One 2 qt. pouch Hibiscus Cooler

-Boiling water

-Freshly drawn water

-Ice cubes

Instructions:

First, remove the infuser from the Takeya pitcher. Toss a 2 qt. Hibiscus Cooler teabag into the pitcher. Pour one third of the way of boiling water into the pitcher. Then, pour two thirds of the way of freshly drawn water into the pitcher. Steep for 4 minutes. Finally, remove the teabag and add ice.

-MELISSA CHUA

Memorial Day weekend is here! Whether you’re relaxing at home or hosting a little get-together, an amazing beverage selection is the perfect way to kick back and indulge in the long weekend. Celebrate the launch of Art of Tea’s blooming teas now exclusively offered in our signature artisan tins. The collection features Halo, Blooming Bliss and Beach Flower.

We’d like to also welcome a limited edition flowering tea called Bird of Paradise, which is available while supplies last. This green and white tea infusion showcases pink amaranth flowers and orange lilies when steeped. The fully bloomed tea will closely resemble the tropical bird of paradise flower, as you may have guessed from the name.

These artful hand-sewn tea leaves are delicately woven into flowers to create a sphere. Once submerged in boiling water, the tea leaves open up to reveal a miraculous blossom. Each flowering bulb is naturally flavored providing a unique taste and aroma in addition to its mesmerizing bloom.

Optimize your relaxation during this three-day weekend with the following recipes for delicious blooming tea-tinis using Art of Tea’s blooming teas.

Garden Iced Tea using Halo and Blooming Bliss (yields about 12 servings)

You Will Need:

-Glass serving pitcher (I used a 96 oz.)

-Boiling water (206-212 degrees Fahrenheit)

-1 Art of Tea’s Halo bulb

-1 Art of Tea’s Blooming Bliss bulb

-Glass brewer such as a teapot or pitcher (wide enough for the blooms to fully expand.)

-Food tong

-Ice cubes

-Lemon slice (optional)

Instructions:

First, fill your glass brewer with the boiling water and drop a Halo and Beach Flower bulb. After five to seven minutes, the flowers should have fully expanded. Pour one third of the way of room temperature water into your serving pitcher. This will avoid breaking the glass and eliminate shocking the boiling water with ice, which causes cloudiness. Carefully, use a tong to transfer the blooms into the serving pitcher. Gently pour 30-50% of the tea in the serving pitcher and add ice cubes as needed.

Enjoy as is or make it a long island iced tea by adding 1/4 ounces of vodka, gin, rum and tequila! Mix equal parts well in a shaker with ice and pour into your pitcher. Garnish the glass rim with a lemon slice if you like.

Bird of Paradise Tea-tini

You Will Need:

-Boiling water

-1 Art of Tea’s Bird of Paradise bulb

-Glass brewer wide enough for the bloom to fully expand (I used a 12 oz. hand blown glass teapot .)

-Martini glass with enough space for a fully expanded bloom

-1/2oz. Blueberry vodka

-1/2oz. Sweet vermouth

-1/2 oz. Plum juice

-Food tong

-Shaker

-Ice cubes

Instructions:

First, pour the boiling water into the glass brewer. Drop the Bird of Paradise bulb and watch as the tea slowly opens up. It usually takes five to seven minutes for optimal expansion. Carefully, use a tong to place the blossomed bulb into the martini glass. Let the tea cool down until room temperature. Then, mix the vodka, vermouth, plum juice and 1 1/2 oz. of tea in a martini shaker with ice cubes. Finally, pour all the ingredients into the martini glass.

Beach Flower Cocktail

You Will Need:

-Boiling water

-1 Art of Tea’s Beach Flower bulb

-Glass brewer wide enough for the bloom to fully expand

-Glass (I used Bodum’s 8.5 oz. double walled glass .)

-1/2 oz. Triple sec

-1/2 oz. Vodka

-1/2 oz. Light rum

-1/2oz. Lychee juice

-Food tong

-Shaker

-Ice cubes

Instructions:

First, pour the boiling water in the glass brewer. Drop the Beach Flower bulb and wait five to seven minutes as the bulb fully blossoms. Remove the bloom and carefully place into the glass. Let the tea cool down to room temperature. Then pour the triple sec, vodka, rum, lychee juice and 2 ½ ounces of tea into a shaker with ice. Shake well and pour into the glass.

-MELISSA CHUA

After the spring showers pass, the days welcome sunshine and higher temperatures. Iced tea is the perfect solution to cool down and quench your thirst on a sunny, beach-worthy day. As you may know, tea is the second most widely consumed beverage after water. This is largely true because people love iced tea.

Have you tried Art of Tea’s new spring blend, White Acai? Well, if you like it hot, you’ll definitely love it iced! White Acai became an instant tea favorite of mine from the moment of my first sip. This organic white tea is delicate and naturally sweetened. Acai berries from the Amazon rainforests are grounded into a fine powder and nicely complimented with organic pineapple bits, rosehips, hibiscus, apple bits and black currants. This fruity libation is delightfully refreshing. Follow these simple directions for an amazing iced tea. Recipe yields five 8 oz. servings.

White Acai on Ice

You Will Need:

-5 tbsp of Art of Tea’s White Acai

-Hot/Iced Tea Maker 40 oz.

-Pot of boiled water

-Fresh, filtered room temperature water

-Lemon slices

-Blueberries

-Ice cubes

Instructions:

Using the one to two water ratio, pour one part or one third of boiled water into the Hot/Iced Tea Maker. Then, add two parts or two thirds of the way of room temperature water. Fill your brewing basket with 5 tablespoons of White Acai. Twist on the brewing basket to the pitcher’s cover and twist cover onto the container. After 3 minutes of steeping, remove the brewing basket. Add ice cubes halfway to the top of your 8 oz. glass. Add blueberries and other berries if you like. As a final touch, add a thinly sliced lemon on the rim of the glass. Make sure to remove the seeds. Lastly, fill your glass with the newly brewed tea. Enjoy a refreshing White Acai iced tea. Cheers!

-MELISSA CHUA

These simple truffles are comprised of a few basic ingredients: chocolate, cream, sugar and tea! They’re surprisingly easy to make and you can infuse your truffles with the tea of your choice. I made three separate batches to experiment with different teas– Earl Grey, Chai and Matcha (which requires a slightly altered recipe – see below)

Chocolate Tea-Infused Truffles

• 2 cups dark chocolate chips (I used Nestle Toll House semi sweet morsels)
• 1 teaspoon sugar
• 2/3 cup heavy cream
• 2 teaspoons Art of Tea’s Earl Grey or Tali’s Masala Chai (finely ground)
• Unsweetened cocoa powder (to dust)

Place the chocolate and sugar in a large heat proof bowl

Put the cream and tea in a heavy bottomed saucepan, and heat slowly on a low heat until it starts to simmer.

Once it starts to simmer, remove it from the heat and pour through a fine mesh sieve into the bowl of chocolate and sugar. Discard strained tea leaves.

Whisk the mixture until combined

Pour into a shallow dish and allow the mixture to cool for at least a few hours. If you’re in a rush, you can always pop it in the freezer.

Once the mixture is set, use a melon-baller to scrape up a truffle sized amount of ganache, then roll it into a ball (this is much easier if you dust your hands with cocoa). Roll each ball in the cocoa powder. And hey presto, tea truffles to enjoy! Keep chilled.

Chocolate Matcha Truffles

• 1 cup dark chocolate chips
• ¼ cup sugar
• 1/3 cup heavy cream
• ½ teaspoon Art of Tea’s Matcha Grade A
• White chocolate & Matcha for decorating (optional!)

Place the chocolate and sugar in a large heat proof bowl

Put the cream and Matcha tea in a heavy bottomed saucepan, and heat slowly on a low heat until it starts to simmer

Once it starts to simmer, remove it from the heat and pour into the chocolate bowl

Whisk the mixture until combined

Pour into a shallow dish and allow the mixture to cool for at least a few hours. If you’re in a rush, you can always pop it in the freezer.

Once the mixture is set, use a melon-baller to scrape up a truffle sized amount of ganache, then roll it into a ball

I topped off each truffle with a dab of white chocolate and a dusting of Matcha

- Katie Kirby

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

Have you ever tried sangria with an herbal blend? Sangria has become so popular that everyone tends to have their own rendition of it, but two elements remain—typically red wine and fruits. This unique libation uses white wine, a dose of my favorite fruits and Art of Tea’s caffeine-free blend, Kauai Cocktail. Kauai Cocktail is a tropical tisane that contains organic hibiscus, currants, rooibos, pineapple, rosehips and natural fruit essence. This sweet and tarty blend will perfectly compliment the wine and fruits in the sangria. Toast to the new year with this delicious cocktail! Recipe makes about 50 oz.

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

With all the hustle and bustle during this time of the year, it’s easy to feel stressed out, overwhelmed and anxious about the holidays looming ahead. It’s necessary to remember to take deep breaths, relax, and take some time to pamper yourself. You deserve it. Here are a few remedies infused with the perfect touch of tea blends by Art of Tea.

*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

With the winter in full swing and all of the holiday bustle upon us, a hot elixir can be just what the doctor ordered. This holiday inspired cider is sure to win your guests over at your next holiday shindig and can also be equally enjoyed in solitude after a long day of braving the elements. We hope you enjoy it!

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.