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.

Chai-Iced Pumpkin CookiesMakes about 3 dozen | Recipe adapted from Petite Kitchenesse

IngredientsCookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine  flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth. 

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

Shop chai teas »

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Chai-Iced Pumpkin Cookies
Makes about 3 dozen | Recipe adapted from Petite Kitchenesse

Ingredients
Cookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

Shop chai teas »

Chai Poached PearsServes four

Ingredients
1 qt water
5 Chai Spice black tea bags
1 vanilla bean, scraped
1 cinnamon stick
1 piece fresh ginger, peeled
4 whole pears, peeled, stems intact
3 tbsp honey or agave

Directions
1. Begin by peeling the pears, making sure to leave the stems intact. Slice the bottoms off so that they stand upright.

2. Combine the tea, vanilla, cinnamon, ginger and water in a large pot and bring to a simmer over medium heat. Add the pears to the pot, making sure they’re fully immersed.

3. Simmer for 15-20 minutes, then take the pot off the heat and leave the pears to cool for about 30 minutes. Remove pears from the poaching liquid and set aside. Boil the liquid with honey until it’s been reduced to a syrup. Strain.

4. Drizzle syrup over the pears and serve.

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Chai Poached Pears
Serves four

Ingredients
1 qt water
5 Chai Spice black tea bags
1 vanilla bean, scraped
1 cinnamon stick
1 piece fresh ginger, peeled
4 whole pears, peeled, stems intact
3 tbsp honey or agave

Directions
1. Begin by peeling the pears, making sure to leave the stems intact. Slice the bottoms off so that they stand upright.

2. Combine the tea, vanilla, cinnamon, ginger and water in a large pot and bring to a simmer over medium heat. Add the pears to the pot, making sure they’re fully immersed.

3. Simmer for 15-20 minutes, then take the pot off the heat and leave the pears to cool for about 30 minutes. Remove pears from the poaching liquid and set aside. Boil the liquid with honey until it’s been reduced to a syrup. Strain.

4. Drizzle syrup over the pears and serve.

Bourbon ChaiServes four | Recipe adapted from Saveur.com

Ingredients
4 tsp Chai Spice black tea
1 vanilla bean, split and scraped, seeds and pod reserved
3 cups hot water
3 cups whole milk or unsweetened almond milk
1/4 cup honey or agave
½ cup spice-forward bourbon, like Maker’s Mark
Cloves, cinnamon, nutmeg, ginger (opt.)

Directions
1. Combine the tea leaves and vanilla bean seeds and pod, and any additional spices with 3 cups hot water. Bring to a simmer over medium-high heat and add milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain, pressing down on solids to extract flavors.

2. Transfer the chai to a heat-proof pitcher and stir in bourbon.

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Bourbon Chai
Serves four | Recipe adapted from Saveur.com

Ingredients
4 tsp Chai Spice black tea
1 vanilla bean, split and scraped, seeds and pod reserved
3 cups hot water
3 cups whole milk or unsweetened almond milk
1/4 cup honey or agave
½ cup spice-forward bourbon, like Maker’s Mark
Cloves, cinnamon, nutmeg, ginger (opt.)

Directions
1. Combine the tea leaves and vanilla bean seeds and pod, and any additional spices with 3 cups hot water. Bring to a simmer over medium-high heat and add milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain, pressing down on solids to extract flavors.

2. Transfer the chai to a heat-proof pitcher and stir in bourbon.

Hot Chocolate ChaiServes two | Recipe adapted from Cook Republic

IngredientsHot chocolate
1½ cups milk
1/4 cup thickened cream
2½ tbsp hot chocolate powder

Chai
3 tsp Caravan black tea
1 large cinnamon stick
2 whole pods of star anise
3 cups hot water

Directions
1. Begin by steeping the black tea, star anise and cinnamon stick in the hot water for five minutes. Strain the tea and set aside the cinnamon and star anise.

2. Heat the milk and cream in a saucepan over medium heat. When the milk becomes hot enough to foam at the edges, combine the hot chocolate, star anise, cinnamon and one cup of the chai tea made earlier. Simmer the mixture over low heat and stir for about five minutes until the drink is piping hot.

3. Pour into mugs, dust the tops with chocolate powder and serve.

Get our Portland Mug!

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Hot Chocolate Chai
Serves two | Recipe adapted from Cook Republic

Ingredients
Hot chocolate
1½ cups milk
1/4 cup thickened cream
2½ tbsp hot chocolate powder

Chai
3 tsp Caravan black tea
1 large cinnamon stick
2 whole pods of star anise
3 cups hot water

Directions
1. Begin by steeping the black tea, star anise and cinnamon stick in the hot water for five minutes. Strain the tea and set aside the cinnamon and star anise.

2. Heat the milk and cream in a saucepan over medium heat. When the milk becomes hot enough to foam at the edges, combine the hot chocolate, star anise, cinnamon and one cup of the chai tea made earlier. Simmer the mixture over low heat and stir for about five minutes until the drink is piping hot.

3. Pour into mugs, dust the tops with chocolate powder and serve.

Get our Portland Mug!