Stash Tea Blog

We are a specialty tea company based in the Portland, Oregon area. Founded in 1972, Stash Tea Company has been offering a complete line of 100% natural teas for 40 years.

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With over 250 tea blends and a unique selection of teaware and tea-related products.

DIY your own drink parasols! These fun umbrellas won’t keep your iced drinks cold, but they make a great added feature to any summer party!

Materials
White paper
Wooden skewers
Scissors
Glue or tapeOur parasol patterns

Directions
Cut your wooden skewers to a couple of inches longer than the height of your drinking glasses.

Download and print our umbrella designs onto plain white paper. Cut them out with scissors, then cut along the dotted line.

Create a cone by slightly overlapping the edges; secure using a glue stick or tape underneath. Poke a skewer through the underside of the cone’s point and place inside your cup.   High-res

DIY your own drink parasols! These fun umbrellas won’t keep your iced drinks cold, but they make a great added feature to any summer party!

Materials
White paper
Wooden skewers
Scissors
Glue or tape
Our parasol patterns

Directions
Cut your wooden skewers to a couple of inches longer than the height of your drinking glasses.

Download and print our umbrella designs onto plain white paper. Cut them out with scissors, then cut along the dotted line.

Create a cone by slightly overlapping the edges; secure using a glue stick or tape underneath. Poke a skewer through the underside of the cone’s point and place inside your cup.

Recipe: Sweet Tea-Brined Chicken


Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

We know what we’re barbecuing this weekend! We couldn’t agree more with Southern Living’s idea to use sweet tea as a brine for moist flavorful chicken. Plus, the recipe combines lemon, rosemary, onion and garlic…perfect!

For this recipe we recommend Stash Tea American Iced Tea or American Decaf Iced Tea.

Sweet Tea-Brined Chicken
2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
1 (3 1/2- to 4-lb.) cut-up whole chicken

Preparation
1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)

3. Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

4. Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.

Note: Total time does not include 1 day marinating time.