Happy Mother’s Day! Featured above are photos of our Stash Tea staff with the special people in their lives—their children and their mother. Here’s to the moms!
So long sweet summer, hello fall!
This season, get cozy with our Pumpkin Spice decaf tea. Shop our seasonal teas here!
Stash Tea supports breast cancer fighters and survivors throughout the nation. Through our involvement in Susan G. Komen Race for the Cure, we have donated nearly 200,000 tea bags to breast cancer survivors in 2013!
This weekend, we are a proud sponsor of the Komen Oregon and SW Washington race in our hometown, Portland, Oregon.Read More
Stash Tea sources all of our mint exclusively from local Washington and Oregon farms, creating the freshest and most flavorful mint teas. We are proud of our Pacific Northwest roots! Learn more about our locally sourced mint here.
What happens when two of our favorite things in life join forces? Earl Grey ice cream! Enjoy this delicious recipe from Mac & Cheese.Read More
In our downtime this summer, we hope to relax with a glass of iced tea in one hand, and a good book in the other.
What books are you reading this summer?
Photo: Iain Bagwell; Styling: Emma Star Jensen
Recipe courtesy of Sunset magazine.
These cute cake-like chocolate sandwiches with creamy matcha filling are totally irresistible and so fun to make! They are definitely high on our list of favorite treats!
We recommend using Stash Japanese Matcha Powdered Green Tea for this recipe.
Matcha Whoopie Pies
2 cups flour
1/2 cup Dutch-process cocoa powder, such as Droste
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1/2 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 vanilla bean, split lengthwise and seeds scraped out
1 cup buttermilk
1 1/2 cups powdered sugar
1 1/2 tablespoons matcha
3 ounces cream cheese
6 tablespoons unsalted butter, at room temperature
1. Preheat oven to 350°. Sift flour, cocoa, baking soda, and salt into a medium bowl.
2. Beat butter and brown sugar in a large bowl with a mixer on medium speed until very fluffy, 3 to 4 minutes.
3. Beat in egg, vanilla extract, and vanilla seeds. Reduce speed to low and gradually add flour mixture; then gradually beat in buttermilk until smooth, scraping down inside of bowl as needed.
4. Line 2 large baking sheets with parchment paper. Put batter in a piping bag with a large tip (or cut a 1/2-in. corner off a resealable plastic bag and spoon in batter). Form 1-tbsp. mounds of batter 2 in. apart on sheets. Bake about 12 minutes or until cakes spring back when poked. Transfer to rack to cool.
5. Meanwhile, make filling: Sift powdered sugar and matcha together into a medium-large bowl. Add cream cheese, butter, and mascarpone and beat with a mixer on low speed at first, then on medium until very smooth and creamy, about 2 to 3 minutes.
6. Using an offset spatula or a butter knife, generously spread some filling on the flat side of a cake and top with another cake. Repeat for rest of cakes.
Make ahead: Cakes, up to 3 days, stored airtight at room temperature between sheets of parchment; filling, up to 2 days, chilled (bring to room temperature before spreading).
photo credit: Pepper.ph
The minute we spotted this creative beverage on Pepper.ph we thought what a great idea! Ice cubes made with English Breakfast tea, fresh ginger and lemon to flavor your cola. Why didn’t we think of that!
We recommend using Stash English Breakfast Black Tea or Stash English Breakfast Decaf Black Tea for this beverage.
Kori Ginger Coke
3 cans regular Coca Cola
2 bags English Breakfast tea
3 pieces thumb-sized peeled ginger (about 2 Tbsp)
1 lemon, quartered
2 cups water
In a pot, put tea bags, ginger, lemon and water.
Heat and boil for 2 minutes. (Start count when it begins to boil.)
Let cool. When ready, pour into ice trays and freeze.
Put ice cubes in a glass and add soda. Serve immediately.