November 2017 Newsletter

by Christopher

Save 20% on Chai Blends  

If you’ve done much traveling, you’ll know that the term used for tea in some parts of the world is chai. Go to India, and it’s a spiced milk and tea beverage that has become increasingly popular around the world. The spiced milk version is generally made up of a rich black tea, heavy milk, various spices and a sweetener.Most commonly, chai spices include cardamom, cinnamon, ginger, cloves and black pepper.

Whether you like your chai as a bold start to your day, before bed as a relaxing cup with added valerian, or anywhere in between, we have you covered. In fact, we have nine chai variations for your steeping pleasure. Some are spicier than others, some have caffeine and others are made using earthy, mineral-rich, caffeine-free South African rooibos.

Whatever you fancy, check out our huge selection and SAVE 20% on our chai blends now through November 15th. At checkout, use coupon code: TAKE20CHAI

Chai sale ends 11/15/17. Not valid with other discounts. 

Matcha - It's a Big Deal 

We’re excited to introduce lower pricing on our 100 gram bulk ceremonial grade matcha pouches. Now, $79 including FREE SHIPPING! (Previously, $85.) Buy two or more and they’re $76 each. For most folks, this size provides 100 servings of potent, irresistible tea goodness.

Our house-branded ceremonial grade matcha is made from spring-picked organic single-estate tencha grown in Kagoshima, Japan and ground for us in Shizuoka. The tencha leaves are shaded for 20 days prior to being harvested. Shading increases chlorophyll levels, lightly sweetens the flavor and increases production of amino acids, particularly L-Theanine. Instead of rolling the leaves as done when making sencha or gyokuro teas, tencha leaves are left flat allowing stems and veins to be removed prior to the "meat" of the leaf being slowly ground into a fine talc-like powder. Matcha is widely appreciated for increasing mental clarity, boosting metabolism, and providing a focused energy sustained for several hours without the "jitters."

More matcha for the people!

Organic - It's Beyond "Me" 

Discussion about an organic diet is often based on an individual’s personal decision to limit exposure to chemicals and toxins. Going organic, however, is much more powerful than the benefits it has to an individual. In fact, we believe the benefits extend all the way back to the tea farmers and their families who can live and work in an environment free from chemical pesticides, herbicides and fertilizers. Furthermore, fewer chemicals in the air and on the ground will keep little critters (e.g., bees, etc.) that help sustain life for the rest of us healthier as well.

Tea is a wonderful, healthful part of our daily routine. Why spoil it with harsh chemical pesticides, herbicides and fertilizers? This concept is central to our mission as we source from growers who choose to grow amazing, world-class teas using all-natural and organic methods. We live better; they live better. It's a win-win situation that we feel strongly about and hope that you do, too.

Holiday Shipping Note 

As our staff gathers with friends and family this Thanksgiving season, please note that orders placed November 20– 26 will be shipped out Monday, November 27th.

Doing More with Tea 

Tea . . . It’s not just for sipping. There are countless ways to integrate healthful and tasty tea to your diet. Here are a few ideas for cooking with our favorite smoky tea, Lapsang Souchong (Pine Smoked tea).

Soups (e.g., ham & lentil, vegetable, lamb stew, etc.): using about 8 grams leaf (full tablespoon), brew up 4 ounces of tea then add it to your soup broth for added smoky richness.

Brine for Turkey, Chicken or Pork (4-6 servings)

Prepare Lapsang Souchong tea concentrate:

  • 3–4 tablespoons loose tea leaf
  • 8 oz hot water (near boiling)
  • 4 minute steep time
  • Strain

Thyme (1 sprig fresh or 2 tsp dry)

1 Lemon, sliced

1/3 c Brown Sugar

2 tsp Salt

2 tsp Ground Pepper

2 lbs meat of choice (breast or chop sized portions)

Combine prepared tea concentrate with all other brine ingredients. Let cool to room temperature. (It’s okay to add a couple of ice cubes.)

Place meat and brine in bowl. Cover and refrigerate for at least 4 hours, preferably overnight.

Remove from brine and cook as desired (grill, oven bake, stove top, etc.). Enjoy.