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.

Shop Stash Tea »
With over 250 tea blends and a unique selection of teaware and tea-related products.

Recipe: Matcha Whoopie Pies



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

Cakes
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

Matcha Filling
1 1/2 cups powdered sugar
1 1/2 tablespoons matcha
3 ounces cream cheese
mascarpone
6 tablespoons unsalted butter, at room temperature

Preparation
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).

Recipe: Kori Ginger Coke (or Pepsi)


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
makes 3
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.

Recipe: Lord Grey’s Peach Preserves


photo credit: Ditte Isager

It’s canning season and we couldn’t resist this delicious recipe for Earl Grey infused peach preserves from Bon Appétit. Peaches won’t be in season much longer, preserve the sweet flavor with a hint of bergamot and enjoy on toast, as a glaze on meats or even over ice cream all year long!

Ingredients
5 pounds ripe peaches
4 cups sugar
2 tablespoons fresh lemon juice
5 Earl Grey tea bags, divided

Of course, we recommend using any regular, organic or decaf Earl Grey from Stash Tea for this recipe!

Preparation
Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool. Peel, halve, and pit. Cut into 1/3 inch slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.

Place a small plate in freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don’t run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.

Yields 2-4 pints.