Stash Tea Blog

Apr 18

[video]

Apr 17

stashteacompany:

We dyed eggs in our tea and got some unexpected results! Learn how to make your own naturally colored Easter eggs by following our easy directions.

Decorating eggs this year for Easter? Last year we dyed ours with tea! They came out looking like little planets or dinosaur eggs, depending on who you ask :)

stashteacompany:

We dyed eggs in our tea and got some unexpected results! Learn how to make your own naturally colored Easter eggs by following our easy directions.

Decorating eggs this year for Easter? Last year we dyed ours with tea! They came out looking like little planets or dinosaur eggs, depending on who you ask :)

Mar 26

We’re in love with the timeless charm of traditional teaware!

Shop traditional tea sets »

We’re in love with the timeless charm of traditional teaware!

Shop traditional tea sets »

Mar 17

It’s only natural to be drinking our Super Irish Breakfast this morning! Happy St. Patrick’s Day!

It’s only natural to be drinking our Super Irish Breakfast this morning! Happy St. Patrick’s Day!

Mar 12

Our new arrivals for spring have arrived! Shop now »

Our new arrivals for spring have arrived! Shop now »

Mar 10

Wanna win a year of Stash Tea?

Follow us on Instagram and enter here!

Wanna win a year of Stash Tea?

Follow us on Instagram and enter here!

Feb 25

Photo Credit: Hummingbird High
We are excited to share a delicious recipe with you from a local Portland blogger, Hummingbird High! These soft, dark chocolate chip cookies have a tasty twist, the butter is infused with the comforting flavors of Stash Earl Grey black tea. Yum!
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Dark Chocolate and Earl Grey Tea Cookies
Ingredients:
Special Equipment:

a fine-mesh sieve


plastic wrap

For the Dark Chocolate and Earl Grey Tea Cookies:(makes about thirteen 3-inch cookies)

3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, at room temperature


1/2 cup Stash Earl Grey tea leaves


1 tablespoon pure vanilla extract


1/2 cup granulated sugar


1/2 cup plus 3 tablespoons light brown sugar, tightly packed


1 egg


1 3/4 cups all-purpose flour


3/4 teaspoon baking soda


3/4 teaspoon baking powder


1/2 teaspoon salt


10 ounces (1 package) dark chocolate chunks

Recipe

In a large saucepan, brown 3/4 cup unsalted butter by melting over medium-low heat. Once the butter is fully melted, increase the heat to medium and stir occasionally, cooking the butter until it turns golden brown and develops a nutty aroma. Once the butter has browned, remove from heat and immediately whisk in 1/2 cup Earl Grey tea leaves and 1 tablespoon pure vanilla extract. Make sure that the leaves don’t float to the top of the butter; whisk hard enough so that the leaves get soaked and incorporated into the butter. Set aside to rest for 30 - 45 minutes. 



Once the tea has infused the butter, place your fine-mesh sieve over the bowl of a freestanding electric mixer. Strain the tea and butter mixture into the bowl, using a large wooden spoon or a rubber spatula to press down on the leaves. You want to squeeze out as much butter as possible, so don’t be afraid to use force! 



Once you’ve squeezed out all the butter you can, add 1/2 cup granulated sugar and 1/2 cup plus 3 tablespoons light brown sugar. Using the paddle attachment, beat on med-high speed for 10 minutes until well combined and the mixture has turned light and fluffy. Scrape down the sides of the bowl before adding 1 egg and beating for another 2 minutes.



In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 teaspoon baking soda, 2/4 teaspoon baking powder, and 1/2 teaspoon salt. Turn the mixer to its lowest speed and add the flour mixture, beating until just combined. Add 10 ounces chocolate chunks and beat until just combined. At this point, the mixture has come together to form a cookie dough.



Halve the cookie dough and shape each portion into a log about 2 inches in diameter. It doesn’t have to be a perfect log at this point, don’t worry! Cover each log well in plastic wrap. Once both logs are covered in plastic wrap, refrigerate for 15 minutes to firm up the dough. 



Once the dough is a little firmer than it was, take out the logs and use the palm of your hands to roll them against a hard surface to create perfect logs. Once you’re satisfied with the shape of your logs, put them back in the refrigerator and chill for at least 10 - 12 hours, preferably overnight.



Once the cookie dough is sufficiently chilled, preheat the oven to 375 (F) and prepare a baking pan by lining it with parchment paper or a Silpat mat.



Remove the cookie dough logs from the refrigerator, unwrapping and discarding the plastic wrap. Cut into 1-inch thick rounds, and space each round at least 4 inches apart from each other. Gently press each cookie round with the back of your hand and bake for 10 to 12 minutes, or until the edges have set. The centers will look undercooked, but the cookies will firm up as they cool. Remove the baking sheet from the oven and place on a wire rack to cool. Allow the cookies to cool on the baking sheet for about 8 to 10 minutes, before transferring to a wire rack to cool completely.

Enjoy!

Photo Credit: Hummingbird High

We are excited to share a delicious recipe with you from a local Portland blogger, Hummingbird High! These soft, dark chocolate chip cookies have a tasty twist, the butter is infused with the comforting flavors of Stash Earl Grey black tea. Yum!

Read More

Feb 20

Our new dessert teas prove that opposites attract!

Sweet and salty flavors pair for a smooth and decadent treat, while coffee and tea come together for a breakfast brew that has it all. Add a splash of milk and a touch of sugar for rich and creamy guilt-free treats!

Shop now »

Our new dessert teas prove that opposites attract!

Sweet and salty flavors pair for a smooth and decadent treat, while coffee and tea come together for a breakfast brew that has it all. Add a splash of milk and a touch of sugar for rich and creamy guilt-free treats!

Shop now »