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.

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)

Recipe: Blueberry and Green Tea Smoothie

photo credit: LifeIsGood on

This smoothie recipe adapted from Prevention magazine is a great healthy alternative for breakfast or anytime of day when you want to get in some extra green tea!

We recommend using Stash Premium Green Tea or Stash Premium Green Decaf.

3/4 cup water
2 green tea bags (brew tea the night before and chill to save time in the morning)
2 cups blueberries, fresh or frozen
3 ice cubes
12 ounces non-fat vanilla yogurt
2 tablespoons almonds, whole dry-roasted, unsalted (about 20)
2 tablespoons flax seeds, ground

Heat water to 170-190 degrees Fahrenheit and pour over tea bags. Steep 3 minutes.
Remove tea bags and discard.
Place tea, blueberries, ice, yogurt, almonds, and flaxseed in blender.
Process until smooth.

Makes 2 servings. Drink one smoothie today and refrigerate the other serving for tomorrow.

Recipe: Pink Hibiscus Flirtini

recipe & photo credit: Cook Eat Live Vegetarian

This cocktail will definitely get you thinking of a tropical escape for Spring Break!
We recommend making it with Stash Ruby Hibiscus Herbal Tea.

Pink Hibiscus Flirtini
serves 2-3

about 150 ml brewed, strained hibiscus & rosehip tea, left to cool
2 or 3 shots vodka
a handful of ice

Put your glasses in the freezer to chill. Put the ice in a cocktail shaker along with the strained, cooled tea and the vodka. Shake well and pour into the chilled glasses. Top with chilled cava. Serve immediately.