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

Contrary to the popular belief that matcha derives from Japan, it originally emerged during the Song Dynasty in China. Matcha is made from a shade grown green tea, also known as Gyokuro that is carefully steamed and meticulously dried. After the steaming process, the leaves are separated from the stems, so the leaves alone, called tencha are grounded into a powder called matcha. The art of producing, preparing and consuming this powdered tea became a ritual performed by Zen Buddhists in China. In 1191, a Zen monk by the name of Eisai, traveled to Japan and introduced matcha to the country. As matcha’s popularity lessened in China, the Japanese embraced this powdered tea. Matcha eventually became an important part of rituals in Zen monasteries in Japan.

At Art of Tea, we offer two types of matcha–ceremonial and culinary. Ceremonial Matcha is primarily from Japan. It is typically stone grounded into a fine powder producing a brighter green hue. The powder is whisked back and forth rapidly to create frothiness. The taste is grassy with a sweet undertone. Grade A Matcha, on the other hand, is the matcha used in cooking and added in lattes and iced teas. Read on to learn more about the harvesting process of Art of Tea’s Grade A Matcha.

Art of Tea founder and CEO, Steve Schwartz recently journeyed to China on an educational trip visiting tea plantations. He travelled throughout the Zhejiang Province, along China’s eastern coast. Steve spent some time at a tea farm that specializes in producing Japanese style green teas such as Sencha, Gyokuro and matcha, including Art of Tea’s very own organic certified Grade A Matcha.

Let’s take a look at the harvesting process of Matcha green tea. First, the Sencha green tea leaves are shade grown for 20 days. During this time period, the leaves become darker and develop into Gyokuro leaves. The darker the leaves, the higher the chlorophyll content, which in turn contributes to the tea’s health benefits.

The green tea leaves are then picked and steamed, a Japanese method of processing tea leaves.

The vibrantly green leaves are then put in a tube-shaped machine where the leaves are air tossed upwards to quickly dry.

The machine (below) is used to separate the stems from the leaves. The leaves alone called tencha, are taken into a rotating drum filled with ceramic-covered magnets.

As the magnets bounce rapidly within the rotating drum, hitting against each other, the tencha leaves are slowly grounded into a fine powder without losing their vibrancy.

The result is culinary Matcha green tea , which we call Grade A Matcha. This rich, green powder is great as a stand alone tea but is commonly used to flavor various food items and create delicious smoothies and lattes.

Stay tuned for recipes on how to make a matcha smoothie and steep the perfect cup of Ceremonial Matcha.

-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

Art of Tea owner and founder, Steve Schwartz and I continued our tea journey to discover the wonders of re-steeping pu-erh. Naturally, this is not my favorite choice for tea because of its bold and earthy characteristics, but I learned that re-steeping it can definitely change its flavor profile. This time, Steve and I re-steeped loose leaf pu-erh using Art of Tea’s Immortal Nectar.

The name Immortal Nectar comes from the Sanskrit term, Amrit, meaning “immortality”. In Hinduism, Amrit is known as a drink of the gods or nectar of the goddess. Just as the Greeks consumed ambrosia or food of the gods, the Hindus drank Amrit, which granted them immortality. Accordingly, this cave-aged, supreme loose leaf pu-erh was named after a heavenly elixir to infer that it may provide unearthly graces, or health benefits.

An article from Livestrong.com says pu-erh tea reduces cardiovascular risk and fat content as well as helps prevent cancer. Since pu-erh consists of broken leaves from the tea plant, Camellia Sinensis, these leaves yield a higher oxidation level when the tea is fermented. This is believed to produce pu-erh’s health benefits.

First, we put one teaspoon of the loose leaf Immortal Nectar in our Gaiwan. Then, we flushed the tea for 30 seconds to rinse off any excess sediment still lingering on the tea from the fermentation process. After that, we poured the boiled water over the leaves and drained the water after 30 seconds.

This is a great pu-erh to try if you are new to this tea because it provides lighter flavors that come across as slightly sweet and less astringent. Throughout the five steeps, the flavor profile of Immortal Nectar continued to evolve in sometimes unexpected ways. As you notice, the third steep released a whiskey taste and alcohol-like essence. By the fourth steep, the traditional robust and woodsy pu-erh flavors were soon overpowered by sweet and cinnamon undertones. This was the best cup yet! It was evident that the more I re-steeped the better tasting the tea became. Each steep unlocked a number of flavors and aromas surprising me each time.

The discovery of new tea profiles never ends when you simply re-steep the leaves. It’s amazing what aromas and flavors are released after multiple steeps. Now it’s your turn! Feel free to use our steeping times and water temperatures as a guideline, but adjust where you see fit. Share your tea journeys with us by commenting below!

-MELISSA CHUA

Go green this Earth Day! What are you doing to make the world a better place? “Like” us on Facebook and tell us your story and you’ll be entered to win our win a 3 pack of our most popular green teas, a 40 oz tea maker with a glass to-go bottle, a tip & try teapot from Sencha Naturals and a 5 pack canister sampler containing 5 of their newest green tea mints! Just click on the sweepstakes tab located on the left side of our facebook page. Good luck!

Rules & Restrictions:

NO PURCHASE NECESSARY.

VOID WHERE PROHIBITED.

To Enter: NO PURCHASE NECESSARY. To be eligible you must provide the sponsor of this contest, Art of Tea, LLC  and Sencha Naturals (the “Sponsor”), with your name, email address and a short description of what you are doing to help the planet. Sponsor will not be responsible for entries lost, delayed, incomplete or misdirected. Entries will become the sole property of Sponsor and by entering, you expressly consent to adding your name to receive future promotional offers, and using your name for advertising, publicity or any other purposes whatsoever, as determined by Sponsor in its sole discretion, without compensation and with or without attribution to you, as Sponsor elects.

Eligibility: Contest is open to legal residents of United States only. Must be 13 years of age or older. You are not eligible if you are an employee of Sponsor or a member of the immediate family (defined as parents, children, siblings or spouse, regardless of where they reside) or household of any of the above persons. By entering, you agree to abide by these rules and all decisions of Sponsor and the independent contest organization, which are final in all matters relating to this contest. This contest commences on March 20th 2012 and one (1) 3 pack of Art of Tea’s most popular green teas, a 40 oz tea maker with a glass to-go bottle,  a tip-and-try teapot from Sencha Naturals  and a 5 canister sampler of green tea mints will be awarded to the winner. The winner will be selected on April 20th 2012: At the conclusion of contest, Sponsor will select the names of the winner from all eligible entries received during the life of the contest. The odds of being selected as a potential winner depend on the number of eligible entries received during the entry period. A potential winner will be contacted through a submitted email address. The potential winner will be asked to provide their full name and mailing address within a specified time period. If a potential winner is contacted by email for verification purposes, he/she will have three (3) business days within which to respond to the notification email, or he/she will be disqualified and his/her prize forfeited, and an alternate potential winner may be selected. If a participant changes his/her email address or other contact information after he/she registers, it is his/her sole responsibility to update his/her registration information by logging in and making changes in his/her Sponsor website account. Failure to update such registration information may affect a potential winner’s ability to receive a prize. If a potential winner cannot be reached after a reasonable effort has been exerted, he/she is found to be ineligible, he/she cannot or does not comply with these official rules, or if a prize or prize notification is returned as undeliverable, such potential winner will be disqualified, and an alternate potential winner may be selected at Sponsor’s sole discretion.

Prize: One (1) winner will be chosen, subject to Sponsor’s sole discretion. There will be one 3 pack of Art of Tea’s most popular green teas, a 40oz tea maker with a glass to-go bottle, a tip & try teapot from Sencha Naturals and a 5 pack canister sampler containing 5 of their newest green tea mints from Sponsor. Prize is non-transferable and must be accepted as awarded, without substitution. Sponsor reserves the right, at its sole discretion, to substitute a prize with another prize of equivalent or greater value if necessary for any reason.

Disclaimers: Sponsor and its affiliated entities are not responsible or liable for contest entries that are entered by other than human means (such as by an automated computer program or any non-human mechanism, entity, or device), in excess of the stated limit, or for entries that are illegible, late, destroyed, lost, misplaced, stolen, misdirected, tampered with, incomplete, deleted, damaged, incomplete, or otherwise not in compliance with these official rules, and all such entries will be disqualified. By participating in the contest, each registrant/entrant agrees and acknowledges to be bound by these official rules, all Sponsor-related terms and conditions, as well as the decisions of Sponsor which are final and binding in all respects; to waive any rights to claim ambiguity with the official rules, and that Sponsor and its affiliated entities shall have no responsibility or liability (including, but not limited to, liability for any property loss, damage, personal injury or death) in connection with: participation in contest; acceptance/possession (including, but not limited to, delays by shipping companies), defects, and/or use/misuse of a prize; discontinued prizes; human error; incorrect or inaccurate transcription of registration and/or account information; any technical malfunctions of the telephone network, computer online system, computer dating mechanism, computer equipment, software, or internet service provider utilized by Sponsor; interruption or inability to access Sponsor, its affiliated entities and their respective websites, or any online service via the internet due to hardware or software compatibility problems; any damage to participant’s (or any third person’s) computer and/or its contents related to or resulting from any part of the contest; any lost/delayed data transmissions, omissions, interruptions, defects; and/or any other errors or malfunctions, even if caused by the negligence of Sponsor or any one of its affiliated entities. Each participant further agrees to indemnify and hold harmless Sponsor and its affiliated entities from and against any and all liability resulting or arising from the contest and to release all rights to bring any claim, action or proceeding against Sponsor or its affiliated entities, and hereby acknowledge that Sponsor and its affiliated entities have neither made nor are in any manner responsible or liable for any warranty, representation or guarantee, express or implied, in fact or in law, relative to a prize, including express warranties provided exclusively by a prize supplier that may be sent along with a prize. Sponsor and/or its affiliated entities shall in no event be liable for any injury, damage, loss, expense, accident, delay, inconvenience or irregularity that may be caused or contributed to (1) by any wrongful, negligent or unauthorized act or omission on the part of any of the prize suppliers or any of their agents, servants, employees or independent contractors, (2) by any wrongful, negligent or unauthorized act or omission on the part of any other person or entity not an employee of Sponsor, or (3) by any other cause, condition or event whatsoever beyond the control of Sponsor or its parents, subsidiaries and affiliated companies. Title of this contest may change during the contest. ANY ATTEMPT BY A PERSON TO DELIBERATELY DAMAGE ANY WEB SITE OR UNDERMINE THE LEGITIMATE OPERATION OF THIS CONTEST IS A VIOLATION OF CRIMINAL AND CIVIL LAWS AND SHOULD SUCH AN ATTEMPT BE MADE, THE SPONSORS RESERVES THE RIGHT TO SEEK ALL LEGAL AND EQUITABLE REMEDIES FROM AND AGAINST ANY SUCH PERSON TO THE FULLEST EXTENT PERMITTED BY LAW. Additionally, any attempt to cheat the contest, as determined at the sole discretion of the Sponsor, may result in immediate disqualification of the entrant, as well as other possible consequences, including disqualification from any and all existing and future contests. In the event of a dispute, entries made by Internet will be declared made by the authorized account holder of the username submitted at time of entry. “Authorized account holder” is defined as the natural person who is assigned to a username in the Sponsor website system.

I sat down with Art of Tea owner and founder, Steve Schwartz for a lesson in re-steeping tea. One of the many benefits of loose leaf tea is the beauty of re-steeping the leaves. The Chinese typically prefer to re-steep oolong and pu-erh teas because they believe that only after multiple steeps, the true flavors and essence of the tea come out. However, you can re-steep most loose leaf teas multiple times. You may find that you prefer a tea’s tenth steep far more than its first. Re-steeping tea opens the leaves further, releasing different flavors, tones and aromas. Enjoy the best cup of tea one steep at time and receive more of its benefits as the leaves continue to unfold.

It’s an exciting adventure to witness how the flavors ripen and notice how your senses react to each steep. Follow our journey as Steve and I re-steep pu-erh teas divided into two parts. First, join us through our exploration of re-steeping a pu-erh cake. Stay tuned for part two, where we re-steep loose leaf pu-erh.

What is Pu-erh?

Pu-erh, (pooh-air) sometimes called dark tea, is mainly found in Yunnan, China. It’s the most consumed tea throughout the country. According to an article in Natural News, pu-erh has been used in Chinese medicine for centuries. Traditional uses include the removal of toxins from the body, weight loss, improving eyesight, reducing cholesterol, promoting blood circulation and reviving those who have over indulged in alcohol.

Pu-erh tea undergoes a unique fermentation process where microbes feed on its leaves, allowing natural mold and yeast to develop. This aging process enhances and produces the earthy flavors and moss-like characteristics of pu-erh. The darkened and dried leaves and buds of the Camellia Sinensis plant are then traditionally pressed into a cake or served as loose leaf. Similar to red wine, the older the tea, the better tasting and higher quality the tea becomes. Because of its fermentation process, pu-erh tastes and smells like a damp forest floor. It is engulfed with earthy tones, damp wood and dirt tastes and aromas. More men over women tend to gravitate towards this tea. The smell alone often hinders me from taking my first sip. But after much hesitation, I’ve tasted a number of pu-erh teas, and I can fairly say that I’m not a fan. Find out if re-steeping it swayed my palate.

In this venture, Steve and I decided to re-steep Art of Tea’s Pu-erh Tuo Cha. Tuo cha literally means pressed tea. In early China, tea was compacted into a pressed cake for easy transport during long trading voyages. Art of Tea’s Tuo Cha is pressed into a tiny bowl shape perfect for a single serving, which goes a long way with re-steeping. As the hot water hits the pressed leaves, they gently unravel into loose entities emitting their flavor.

First, we flushed the Pu-erh Tuo Cha for 30 seconds. We dropped the single bowl-shaped cake into our Gaiwan and poured boiling water over it. After 30 seconds, we threw out the water as if to clean and rinse the pu-erh.

*Tip: Flushing tea is an important step in re-steeping because it removes excess and external sediment naturally found on tea, especially pu-erh. A quick flush of 5-10 seconds awakens the tea leaves by opening and expanding cells within the leaves.

Keep in mind that every experience is different, but this is just part of the mystery of each sip of tea. As expected, this pu-erh initially tasted very earthy and astringent. However, after five steeps, the flavor finally opened up to sweeter and lighter tones. The sixth steep surprised my taste buds completely. Although the sweetness started peaking in on the fifth steep, I did not expect the oatmeal and barley flavors to permeate. By the final steep, I was actually enjoying my cup of pu-erh! Join us next time as Steve and I continue our journey in re-steeping pu-erh.

-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

Thanks to the Chinese, green tea has been around for over 4000 years. According to numerous studies and medical reports, there are many health benefits attributed to drinking green tea. We reap the fruits of green tea because the leaves are less processed than other teas allowing the chlorophyll, amino acids and flavonoids (antioxidant compounds) to remain and flourish. Because of this minimal processing, green tea’s unique catechins, especially epigallocatechin-3-gallate (EGCG), are more concentrated.

Once the green tea leaves are picked from the Camellia Sinensis plant, they are immediately cooked to prevent oxidization. Green tea is prepared using one of four main techniques, which are heavily based by region—steaming, pan firing, baking and wok-roasting via wood or charcoal. In Japan, green tea is typically steamed resulting in a vibrant, green hue like Art of Tea’s Uji Gyokuro. The Chinese traditionally wok-roast the green tea leaves, which turn pale green, almost brownish as Art of Tea’s Dragonwell.

Take a look at 7 Benefits to Drinking Green Tea:

1. Routine intake of green tea may help promote healthy teeth and gums. A study by the American Academy of Periodontology suggests that green tea’s antioxidants may help reduce periodontal disease.

2. Green tea is recognized for its potential to combat and help prevent cancer. According to WebMD, green tea contains antioxidants called catechins, which contribute to removing free radicals that can damage DNA and lead to cancer, blood clots, and atherosclerosis.

3. Daily doses of green tea help reduce heart disease. In 2008, TIME Health reported that flavonoids in green tea help prevent clot formation and inflammation in body tissue reducing the risk of heart attacks. A study by Harvard Medical School concurs with findings that the antioxidants in green, black, and oolong teas can help block the oxidation of LDL (bad) cholesterol, increase HDL (good) cholesterol and improve artery function.

4. Green tea is vastly known as a weight loss beverage. It contains polyphenols that are believed to help burn calories and aid in digestion thus, increasing one’s metabolism overtime through regular consumption. Livestrong.com featured the green tea diet, which involves drinking green tea throughout the day instead of coffee or sodas. As seen on The Oprah Winfrey Show, Dr. Nicholas Perricone supports this diet saying that green tea helps cleanse the body and results in weight loss. On Oprah, Perricone suggested that substituting green tea for coffee can help cause significant weight loss.

5. It’s no secret that tea is calming. The amino acid, L-theanine found in green tea produces relaxation effects. Ease your mind and kiss your worries away with each cup. For the calming and relaxing benefits of L-theanine, Andrew Weil, M.D. recommends drinking green tea in moderation rather than taking a supplement.

6. Because Matcha green tea is essentially the whole leaves grounded into a fine powder, Matcha contains higher levels of amino acids, polyphenols, vitamins, catechins, as well as additional antioxidants compared to other green teas. Dr. Andrew Weil says, “Matcha is rich in catechin polyphenols – compounds with high antioxidant activity. The most important polyphenol in matcha is EGCG. (Additionally,) matcha has a significant amount of dietary fiber and practically no calories.” Try Matcha Grade A, Ginger Matcha and Art of Tea’s Ceremonial Matcha to consume green tea’s optimal benefits.

7. Green tea offers a diverse range of flavors from vegetal and ricey to sweet and fruity. Art of Tea creates a colorful selection of green teas to suit every palate. From more traditional blends like Gunpowder and Sencha to fruit fusions such as Tropical Pineapple and Green Pomegranate, Art of Tea provides a wide array of enticing green tea blends.

Need I say more? After water, tea is the most widely consumed beverage worldwide, so why not go green? Green tea is good for your mind and body. Just like they say, one cup of green tea a day will keep the doctor away. Check out Art of Tea’s Green Tea blends. Also enjoy the latest green tea addition, Pot of Gold, a St. Patty’s Day tribute blend.

-MELISSA CHUA

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