Stash Tea Blog

photo credit: IMPROV Kitchen

Watermelon is one of our favorite summer fruits. Here’s a quick and easy iced tea recipe from IMPROV Kitchen that’s oh-so-good and super refreshing!

Watermelon Sweet Tea

2 c. cubed seedless watermelon
2 c. brewed iced tea
4 T. agave nectar

In a blender, combine ingredients and puree until combined. Pour mixture through a fine mesh sieve. Pour over ice, sip, enjoy!

Get creative! Morgan, the author of the IMPROV Kitchen blog has these great suggestions for variations of this recipe:

• Freeze the watermelon first to make this into a slushy.
• Try it with cantaloupe and a black or white tea.
• Use your sweetener of choice; honey, simple syrup (1 c. sugar + 1 c. water heated up until dissolved), artificial sweetener and super fine sugar will work too! Vary the level depending on how sweet you like your tea.
• Add some vodka or light rum for a sweet summertime cocktail.

photo credit: Pastry Affair

If you have an ice cream maker here’s a recipe from Pastry Affiar you must try this summer! Smooth, creamy matcha green tea flavor with a hint of coconut. Yummy! Even more delectable topped with toasted almonds.

We recommend using Stash Tea Japanese Matcha Powdered Green Tea.
Through June 30, 2012 Stash Tea Matcha is on SALE for $12 (reg. $18)!

Green Tea Coconut Ice Cream
Yields 1 quart

14 ounces coconut milk
1 cup heavy cream
14 ounces sweetened condensed milk
2 tablespoons matcha powder
1/4 cup granulated sugar
1/4 teaspoon salt
toasted almonds, garnish

In a large blender, combine all ingredients and blend until smooth.

Freeze mixture in ice cream maker, following the manufacturer’s instructions. When the ice cream has finished churning, it will be relatively soft. Store the ice cream in an airtight plastic container in the freezer. Allow to freeze for at least 2-3 hours before serving. Top with toasted almonds, if desired.

photo credit: Gourmande in the Kitchen

Here’s a refreshing summer drink from Gourmande in the Kitchen that packs an antioxidant punch! Pomegranate, blueberries and Matcha make quite the nutrient combination and the flavor is just amazing!

We recommend using Stash Tea Japanese Matcha Powdered Green Tea.
Great news…now through June 30, 2012 our Matcha is on SALE for $12 (reg. $18)!

Pomegranate, Blueberry, Matcha Tea Slushy

Ingredients
2 Tablespoons of high quality Matcha green tea powder
1 or 2 Tablespoons of raw honey or the sweetener of your choice (adjust sweetness to taste)
1 cup (140g) frozen blueberries
½ cup (120ml) 100% pomegranate juice (no sugar added)
200 g of ice cubes

Instructions
Briskly whisk the 2 Tablespoons of Matcha powder into ½ cup of hot water. Add sweetener of choice and stir until completely incorporated. Set aside until cool.

Puree the frozen blueberries, pomegranate juice, prepared Matcha tea and ice cubes in a high powered blender until smooth.

Serve immediately.

Notes
This is equally delicious made into Popsicles, just fill a mold with the slushy mixture and freeze.

Preparation time: 10 minutes
Number of servings: 4

photo credit: Hummingbird on High

We thought this was so cute and loved that they used Stash Tea so we just had to share!

Note: this recipe adapted by Hummingbird on High is for high-altitude baking at 5,000 ft. To bake at sea level, read the notes in the ingredients list and instructions carefully.

Hummingbird Bakery Green Tea Cupcakes Recipe

For the Chocolate-Green Tea Cake Base:
(makes 10 - 12 cupcakes)

1/2 cup whole milk
3 green tea bags (We recommend Stash Tea Premium Green.)
3/4 cup plus 2 tablespoons all-purpose flour (for sea-level, reduce to 3/4 cup plus 1 tablespoon)
2 1/2 tablespoons unsweetened cocoa powder
a scant 3/4 cup sugar
3/4 teaspoon baking powder (for sea-level, increase to 1 1/2 teaspoons)
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1 egg, at room temperature
1/4 teaspoon pure vanilla extract

For the Green Tea Buttercream Frosting:
(enough for 12 cupcakes)

2 cups confectioners’ sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 1/2 tablespoons matcha green tea powder (We recommend Stash Tea Matcha.)
2 tablespoons whole milk

To Make the Cupcakes:
Put 1/2 cup milk and 3 green tea bags in a liquid measuring cup, cover, and refrigerate for a few hours, or overnight if possible.

Preheat the oven to 350 (F); for sea-level, preheat the oven to 325 (F).

Put the 3/4 cup plus 2 tablespoons flour*, 2 1/2 tablespoons cocoa, 3/4 cup sugar, 3/4 teaspoon baking powder*, pinch of salt, and 3 tablespoons butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Remove the green tea bags from the infused milk and strain into the measuring cup.

Combine the milk with 1 egg and 1/4 teaspoon vanilla; whisk the mixture together.

Slowly pour half the milk/egg/vanilla mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat to make sure there are no lumps.

Turn the mixture down to medium-slow and slowly pour in the remaining milk mixture, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the batter is smooth.

Spoon the batter into paper cases lined in a muffin tin until each case is two-thirds full. Bake in the preheated oven for 20 - 25 minutes, or until the cake bounces back when touched. A skewer inserted in the center of a cupcake should come out clean.

Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon Green Tea Buttercream Frosting (recipe follows) on top and decorate accordingly.

To Make the Frosting:
Beat together 2 cups confectioners’ sugar, 5 tablespoons butter, and 2 1/2 tablespoons matcha green tea powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to a slower speed, and slowly pour in 2 tablespoons whole milk.

When the milk is completely incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.

Visit Hummingbird on High for Tips & Addendums for this recipe.

photo credit: Snixy Kitchen

If you love chamomile, you simply must try this cookie recipe from Snixy Kitchen! Chamomile, lemon and honey make an amazing flavor combination for a fresh and light springtime cookie. Be warned though…these cookies are GOOD and won’t last long!

We recommend Stash Chamomile Herbal Tea or Stash Organic Chamomile Herbal Tea for this recipe.

Lemon Honey Chamomile Cookies
Makes about 50 cookies

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
5 chamomile tea bags or 4 tablespoons loose leaf tea
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla extract
Zest of 2 large lemons
2 tablespoons fresh lemon juice
6 tablespoons honey
½ cup sugar for rolling cookies

Preheat the oven to 350ºF.

If using loose leaf tea bags, food process the chamomile tea until it is fine. I also sifted it through a strainer to get rid of any larger pieces that wouldn’t grind.

Combine the flour, baking soda, baking powder, finely ground tea, and salt in a medium bowl.

In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.

Beat in egg, vanilla, lemon zest, lemon juice, and honey.

Slowly add the dry ingredients, and mix until just combined.

Drop teaspoon-sized balls of dough onto a parchment-lined baking sheet about an inch apart.

Bake 10-12 minutes, until lightly browned.