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.

Photo Credit: Hummingbird High
Have you ever had a London Fog Tea Latte? It’s a latte that combines Earl Grey tea, steamed milk, sugar and vanilla- we highly recommend it. If you have, then you know why we are so excited to share this delicious London Fog Tea Cake Recipe with you! This light and fluffy cake is even better with a cup of Stash Earl Grey alongside of it. We discovered the recipe from our friend Michelle at Hummingbird High- thank you for sharing! 
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London Fog Tea CakeMakes one 9-inch square cake
Ingredients:For the cake:
3 Stash Earl Grey tea bags
3/4 cup boiling water
5 large eggs, divided into 5 egg yolks and 5 egg whites
1/2 cup granulated sugar, divided into 2 tablespoons and 1/4 cup plus 2 tablespoons portions
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 1/3 cup cake flour
3/4 teaspoon baking powder
For the Vanilla Whipped Cream Topping:
1 cup heavy whipping cream, cold
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
orange zest, to taste
Recipe:
For the cake:
Preheat oven to 325 (F). Prepare a 9-inch square pan by spraying with cooking spray and lining the bottom with parchment paper. Spray the parchment paper with cooking spray as well.
Steep 2 Earl Grey tea bags in 3/4 cup boiling water. Allow to cool to room temperature completely. Remove the bags, squeezing out as much liquid as possible before discarding.
In a large bowl, whisk together 5 large egg yolks and 2 tablespoons granulated sugar until thick and pale. Slowly drizzle in 1/3 cup vegetable oil and continue to whisk until completely incorporated. Pour in the cooled tea, tea leaves from the remaining bag of Earl Grey tea, 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt. Sprinkle 1 1/3 cup cake flour and 3/4 teaspoon baking powder over the mixture, before using a rubber spatula to fold in the dry ingredients into the wet ingredients until just combined. Do not over-mix.
Whisk the remaining 5 egg whites on medium-high speed until the eggs begin to foam, before thickening and stiffening. Once the egg whites have started to stiffen, add the remaining 1/4 cup plus 2 tablespoons granulated sugar slowly, one teaspoon at a time, while beating at medium-high speed. Continue beating until stiff, glossy and shiny peaks form - at this point, the mixture should have tripled in size. In this step, you’re basically making a stiff meringue. 
Once you’ve made a perfectly stiff meringue, use a rubber spatula to gently fold the egg whites into the flour mixture in thirds. Pour the batter into the pan and lightly tap it on your counter top one or two times to remove any errant air bubbles.
Bake for 30 minutes in the preheated oven or until the top of the cake bounces back when gently poked and a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and allow to cool completely in its pan.
For the Vanilla Whipped Cream Topping:
Combine 1 cup heavy whipping cream, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract into a bowl. Whisk on medium-high speed until soft peaks form, before transferring to the top of the cake and sprinkling with orange zest. 
Enjoy!   High-res

Photo Credit: Hummingbird High

Have you ever had a London Fog Tea Latte? It’s a latte that combines Earl Grey tea, steamed milk, sugar and vanilla- we highly recommend it. If you have, then you know why we are so excited to share this delicious London Fog Tea Cake Recipe with you! This light and fluffy cake is even better with a cup of Stash Earl Grey alongside of it. We discovered the recipe from our friend Michelle at Hummingbird High- thank you for sharing! 

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Recipe: Lemon Cake with Black Tea Frosting

photo credit: Honey & Jam

Tea-infused frosting and candied lemons put the finishing touches on this springtime lemon cake from Honey & Jam. This lovely dessert would be perfect with a cup of tea for your upcoming Mother’s Day celebration!

Perfect Party Cake
from "Baking: From My Home To Yours" by Dorie Greenspan

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

While still warm, poke each layer all over with a fork, and pour over lemon glaze (recipe follows). When cool, frost cake with black tea frosting & garnish with candied lemon slices.

Lemon Glaze
1/4 cup sugar
3 Tbs. fresh lemon juice

In a small bowl, combine the sugar and lemon juice, stir with a fork.

Black Tea Frosting
2 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup strongly brewed black tea
1/8 teaspoon salt
1/4 cup strongly brewed black tea

Beat egg whites in a mixing bowl until foamy & thick, they should mound, but not peak.

In a saucepan, combine the sugar, cream of tartar, black tea & salt. Bring to a boil. Boil for 3-4 minutes, or until a candy thermometer reads 242 degrees F and all sugar is dissolved. Begin beating the egg whites again and slowly pour in boiling sugar syrup in a slow steam. Continue to beat on high for 7 minutes or until stiff peaks form.

Add 1/4 black tea by the tablespoon, beating after each addition.

Continue beating until frosting reaches desired consistency, about 2 minutes. Use immediately.

Candied Lemon Slices
from Martha Stewart

1 large lemon
1 cup sugar

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

Recipe: Earl Grey Chocolate Cake


photo credit: Shutterbean

Oh my! Chocolate cake with Earl Grey, now what would be better than that?
This recipe, from Shutterbean, is absolutely amazing!

We recommend using Stash Earl Grey Black Tea or Stash Double Bergamot Earl Grey Black Tea.

Earl Grey Chocolate Cake

6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
3 eggs
2 cups granulated sugar
4 ounce unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
confectioners’ sugar

Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray.

Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.

Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan.

Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.

Turn out of pan and cool. Dust with confectioners’ sugar.

Serves 10.

(original recipe from Real Simple Magazine)