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

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

The way that food and drink function on a symbolic level depends largely upon context. For instance, in a place where the mercury rarely descends below 100 degrees F, there is no more lavish gesture of welcome than a glass of ice-water, further cooled by a slab of peeled cucumber, a crushed sprig of mint leaves, and the piercingly tart juice of tiny limes.

Humans have also historically used foods, spices and seasonings to send messages of status, prestige and wealth, similar to the appeal of luxury designer goods today. Both tea and sugar have a shared history as a prestige import, and this is, in part, why sugar is conventionally part of tea-drinking in the West.

Author John Keay illuminates some of this history in his fascinating book, THE SPICE ROUTE – A History (University of California Press, 2006), where he chronicles the trade boom around stimulants (tea, coffee, sugar) as well as many other kitchen-commodities which, though familiar to us now, were once exotic beyond compare. Salt and pepper, for example, were once as valuable as precious metals.

Poor-quality tea also invites intervention. Since the 1930s, commercially produced tea-bags, filled with “fannings” which are essentially the dust from the broken remains of tea leaves, call out for cream, sugar, honey, lemon. These traditional augmentations cut the raw-feeling bitterness and mustiness of an inferior brew. Tea purists understandably rankle at this, and nutritionists warn against our current sugar consumption.

But the sugar bowl and creamer predate the modern teabag by centuries. Like the salt cellar, these containers for precious condiments once broadcast the worldly affluence of the owner, and thus occupied a place of honor on the formal dining tables of imperialist Europe and Britain.

Times change, and now premium teas from everywhere on earth are available and accessible for brewing and enjoyment. From a historical perspective, this is an unprecedented opportunity to enjoy tea in its most immaculate state.

Because we now are able to experience the freshness of tea, we also have the opportunity to shelve the sugar bowl for baking. Just as an aside—in the quest for a sugar-free alternative, have you ever had even a lovely cup of tea dosed with Stevia? A bit like sipping through a rolled-up ball of aluminum foil.

Buddhists say that life is simply a moment, and that life is comprised of moments. Art of Tea specializes in creating teas for every one of these moments, including the craving for a bit of sweetness (when you really want to go there, check out Art of Tea’s new tea-infused gourmet chocolates!).

Blending the essences of natural fruits, spices and other botanicals releases subtler, mellower and more complex sweet notes than interaction with sugar, aloe-syrup or honey, much less the yellow, pink or blue packet.

For the move from fall to winter, Pumpkin Pie (Caffeine Free), Cinnamon Fig, Cherry Amaretto (Caffeine Free), Caramelized Pear (Caffeine Free), Italian Blood Orange, award-winning Lychee Peach and Peach Oolong bring the last bit of ripeness from the harvest and orchard to the cup.

In a holiday mood, or want to get there? Chocolatey-vanilla Velvet Tea, White Coconut Crème, Coconut Cacao Puerh, Hot Sweet Cinnamon and Vanilla Berry Truffle warm as well as sweeten the palate, perfect for sharing with friends around the fireplace.

These blends open the experience of tea in its uninterrupted state—a bit like drinking real tea for the first time.

–Victoria Thomas

Temperature: 350 ° F
You will need:

*64 mini tartlet shells

*1 large baking pan & 1 smaller pan that can fit inside

*2 mixing bowls

*1 electric hand mixer

Cheesecake Layer
* 6 Tbsp butter, softened
* 8 oz cream cheese, softened
* 3/4 cup sugar
* 3 large eggs
* 1 Tbsp vanilla extract
* 1/2 tsp cinnamon
* 3 Tbsp cornstarch
Pumpkin Layer
* 15 oz canned pumpkin puree
* 2 large eggs
* 1/3 cup sugar
* 1/3 cup light brown sugar, packed
* 1/8 tsp each: cinnamon, cloves, cardamom, ginger, nutmeg or 3/4 tsp pumpkin pie spice
* 1/4 teaspoon salt
* 1/4 cup strongly steeped Tali’s Masala Chai tea
* 1/2 cup heavy cream

Instructions
1. Preheat oven to 350 degrees F.
2. In a medium sized bowl, cream the butter with an electric mixer. Add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, cinnamon and cornstarch. Spray the smaller pan with cooking spray. Spoon cream cheese layer into tartlet shells so that they are no more than half full and place into pan. Place smaller pan into larger pan. Fill the larger pan with water to create a 2” bath around the smaller pan. This allows the heat to distribute evenly around the pan in order to prevent the cheesecake layer from cracking. Bake for 25 minutes.
3. While the cheesecake layer is baking you can make the pumpkin layer. To make the pumpkin layer, mix the pumpkin puree and eggs until well blended in a medium sized bowl. Add the sugars and mix until smooth. Add the remaining ingredients and mix until well blended.
4. Once the cheesecake layer is done, pour the pumpkin layer over the cream cheese layer and bake another 30 minutes following the same directions with the baking pans. Allow the tartlets to cool completely in the pan to room temperature; then refrigerate. Serve cold.

*Depending on the size of the baking pans, this can prove to be an arduous process, as each batch takes about an hour to make. This would be a great opportunity to have that movie marathon or watch that boxed set of your favorite TV show that you have been putting off. Trust me…these are worth the time to make! This recipe also yields about 18 cupcake sized treats if you start to get a little impatient. I wouldn’t blame you… Happy Baking!!!

- Linda C

· 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.

The Art of Tea team and I recently wrapped up from a weekend at The World Tea Expo in Las Vegas. Steve taught a three-hour class on tea blending and two of his blends (Passionfruit Jasmine black tea and Petal Pedal rooibos) won awards in the North American Iced Tea Championship. Perhaps it was the combination of desert heat, a weekend brimming with tea, and one of the world’s best wine scenes, but something inspired me to share a few summery, pairing-friendly iced tea recipes with you here on the Art of Tea blog. Brew these iced teas at home or at your tea business… or convince your favorite restaurant to serve them with the pairing suggestions below.

Petal Pedal on Ice

Petal Pedal is an award-winning, caffeine-free rooibos blend. When iced, it has a perfectly balanced, naturally sweet flavor profile that appeals to everyone from tea connoisseurs to kids. Brew iced Petal Pedal with these easy instructions:

1 cup (250 mL) filtered or spring water

2 Tbsp. Petal Pedal

1 cup ice cubes

Instructions:

1) Bring the water to a boil.

2) Brew Petal Pedal for five minutes.

3) Remove the leaves and pour the brew over ice.

4) Serve immediately.

Makes approximately two servings (1.5 cups/350 mL).

For an added treat, pair Petal Pedal on Ice with lamb tagine, dark chocolate French macaroons or lavender-sea salt caramels.

(Almost) Classic Iced Tea

Art of Tea’s award-winning Classic Black makes a fantastic iced tea. Its Nilgiri base produces a fragrant, crisp, clear brew, while its Yunnan golden buds add an alluring, chocolaty depth that’s rare in iced teas. Blended with sugar and lemon, it takes Southern sweet tea to a new level. Brewed with vanilla sugar and orange, it becomes a sophisticated, satiating iced tea unlike any you’ve ever tasted. Here’s how to make our (Almost) Classic Iced Tea:

1 cup (250 mL) filtered or spring water

1 heaping Tbsp. Classic Black

1 Tbsp. freshly squeezed orange juice

1 Tsp. Madagascar vanilla sugar (or coconut palm sugar with a few drops of pure vanilla extract)

1.5 cups ice cubes

1 wedge orange

Instructions:

1) Bring the water to a boil.

2) Brew Classic Black for four minutes.

3) Remove the tealeaves.

4) Stir in the vanilla sugar and orange juice.

5) Pour the mixture over ice.

6) Add the orange wedge and serve immediately.

Makes approximately two servings (2 cups/475 mL).

For an added treat, pair this modified classic with Kansas City-style barbecue, fresh peaches or cardamom-vanilla pudding.