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.

Stash Tea is proudly celebrating 40 years!
As we raise our tea cups to say “thank you” to our loyal customers and fans, we also honor our heritage in Portland, Oregon with our NEW! Limited Edition Anniversary Collection! 
Surprise! We’re bringing you Daily Giveaways through October to celebrate!
Today’s Prize: Our Anniversary Collection (Stash Portland Mug, Stash Portland Blend, Stash Dark Chocolate Drops) Enter now »   High-res

Stash Tea is proudly celebrating 40 years!

As we raise our tea cups to say “thank you” to our loyal customers and fans, we also honor our heritage in Portland, Oregon with our NEW! Limited Edition Anniversary Collection

Surprise! We’re bringing you Daily Giveaways through October to celebrate!

Today’s Prize: Our Anniversary Collection (Stash Portland Mug, Stash Portland Blend, Stash Dark Chocolate Drops) Enter now »

Blueberry Rice Pudding + A Stash Tea Giveaway!

Jessie from Living Mostly Meatless developed this easy Blueberry Rice Pudding recipe featuring our very own Blueberry Superfruit Herbal Tea! We can’t wait to make this recipe!

Head over to Living Mostly Meatless before Wednesday, May 9, for a little Stash Tea giveaway.

Tea Infused Blueberry Rice Pudding
serves 8
45 minutes, plus 3 hr chill time

3 cups of water
Stash Tea Blueberry Superfruit tea bags
1 cup sushi rice
2 cups whole milk
1/2 cup half & half
1tbsp cornstarch
1/3 cup brown sugar
1 tsp vanilla
1/2 pint blueberries

Cook the rice with 3 cups of water and 3 teabags as you would normally. Once rice is done, add milk, leaving the teabags in this mixture. Open your remaining tea bag and add the contents to this mixture. Cook for five minutes on medium heat, it will slightly thicken up. Add the cornstarch to your half and half and mix. Once lumps are gone add half and half to your rice. Remove the tea bags. Add vanilla and blueberries and cook for 10 minutes on medium. Remove from heat, spoon pudding into a storage bowl and chill for at least three hours. Serve cold.