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: Grilled Halibut with Lemon Blossom Tea



This recipe is a Stash Tea employee favorite! The mild taste of halibut goes well with lemon tea, herbs and spices. Grilled in a foil packet, preparation doesn’t get any easier!

Grilled Halibut with Lemon Blossom Herbal Tea

2 pieces of halibut
6 grape tomatoes, halved
2 tbsp olive oil or 2 tbsp butter
1/4 cup panko breadcrumbs
4 tsp Stash Tea Lemon Blossom Herbal Tea
sweet paprika
fresh thyme
lemon juice
slice of lemon
salt & pepper to taste

step one. Preheat grill to 350°F.

step two. Cut 2 18”×18” pieces of heavy-duty tin foil.

step three. Lay one filet in the center of each piece of foil. Sprinkle with salt and pepper, then divide the grapes, breadcrumbs and Lemon Blossom tea over the tops of each fish. If you want to add more vegetables, place those in a pile on the foil first, then lay the fish on top.

step four. Make the packet by folding over two opposite sides of the foil, then roll up the other two sides to seal. Don’t press the packet flat; leave room at the top to vent.

step five. Place the foil packets on the grill for about 12 minutes, depending on the size of the filets. You can open one slightly to see if it is cooked.

Note: This recipe can also be made in the oven. Preheat the oven to 400°F, then bake the fish for 15-20 minutes. Remember to vent the foil packets!


Find more great recipes in the Stash Tea Pitcher-Perfect Summer Guide!

Recipe: Watermelon Sweet Tea


photo credit: IMPROV Kitchen

Watermelon is one of our favorite summer fruits. Here’s a quick and easy iced tea recipe from IMPROV Kitchen that’s oh-so-good and super refreshing!

Watermelon Sweet Tea

2 c. cubed seedless watermelon
2 c. brewed iced tea
4 T. agave nectar

In a blender, combine ingredients and puree until combined. Pour mixture through a fine mesh sieve. Pour over ice, sip, enjoy!

Get creative! Morgan, the author of the IMPROV Kitchen blog has these great suggestions for variations of this recipe:

  • Freeze the watermelon first to make this into a slushy.
  • Try it with cantaloupe and a black or white tea.
  • Use your sweetener of choice; honey, simple syrup (1 c. sugar + 1 c. water heated up until dissolved), artificial sweetener and super fine sugar will work too! Vary the level depending on how sweet you like your tea.
  • Add some vodka or light rum for a sweet summertime cocktail.

Recipe: Pomegranate, Blueberry, Matcha Tea Slushy


photo credit: Gourmande in the Kitchen

Here’s a refreshing summer drink from Gourmande in the Kitchen that packs an antioxidant punch! Pomegranate, blueberries and Matcha make quite the nutrient combination and the flavor is just amazing!

We recommend using Stash Tea Japanese Matcha Powdered Green Tea.
Great news…now through June 30, 2012 our Matcha is on SALE for $12 (reg. $18)!

Pomegranate, Blueberry, Matcha Tea Slushy

Ingredients
2 Tablespoons of high quality Matcha green tea powder
1 or 2 Tablespoons of raw honey or the sweetener of your choice (adjust sweetness to taste)
1 cup (140g) frozen blueberries
½ cup (120ml) 100% pomegranate juice (no sugar added)
200 g of ice cubes

Instructions
Briskly whisk the 2 Tablespoons of Matcha powder into ½ cup of hot water. Add sweetener of choice and stir until completely incorporated. Set aside until cool.

Puree the frozen blueberries, pomegranate juice, prepared Matcha tea and ice cubes in a high powered blender until smooth.

Serve immediately.

Notes
This is equally delicious made into Popsicles, just fill a mold with the slushy mixture and freeze.

Preparation time: 10 minutes
Number of servings: 4

Recipe: Lemon Honey Chamomile Cookies


photo credit: Snixy Kitchen

If you love chamomile, you simply must try this cookie recipe from Snixy Kitchen! Chamomile, lemon and honey make an amazing flavor combination for a fresh and light springtime cookie. Be warned though…these cookies are GOOD and won’t last long!

We recommend Stash Chamomile Herbal Tea or Stash Organic Chamomile Herbal Tea for this recipe.

Lemon Honey Chamomile Cookies
Makes about 50 cookies

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
5 chamomile tea bags or 4 tablespoons loose leaf tea
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla extract
Zest of 2 large lemons
2 tablespoons fresh lemon juice
6 tablespoons honey
½ cup sugar for rolling cookies

Preheat the oven to 350ºF.

If using loose leaf tea bags, food process the chamomile tea until it is fine. I also sifted it through a strainer to get rid of any larger pieces that wouldn’t grind.

Combine the flour, baking soda, baking powder, finely ground tea, and salt in a medium bowl.

In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.

Beat in egg, vanilla, lemon zest, lemon juice, and honey.

Slowly add the dry ingredients, and mix until just combined.

Drop teaspoon-sized balls of dough onto a parchment-lined baking sheet about an inch apart.

Bake 10-12 minutes, until lightly browned.

Here’s a great idea for your next backyard BBQ…try a twist on the standard Mojito by making it with green tea. This is one of our favorite spring/summer cocktails!


Green Tea Mojito
4 oz (1/2 cup) water
1 Mojito Mint Green Tea with Matcha tea bag
6-8 mint leaves
2.5 oz white rum
2 tsp sugar
Ice
Fresh lime, sliced or lime juice (to taste)Heat up the water to around 175-180 degrees F, below it boils. Brew the tea bag in the hot water for 3-4 minutes. Remove and add sugar. Stir to dissolve. Let chill in the fridge.

Add mint leaves and lime slices (or just the lime juice) to the glass and muddle. Add the rum and tea, stir and then pour the entire drink over a cup filled 3/4 full with ice. Garnish with a lime slice and/or more mint leaves.   High-res

Here’s a great idea for your next backyard BBQ…try a twist on the standard Mojito by making it with green tea. This is one of our favorite spring/summer cocktails!

Green Tea Mojito
4 oz (1/2 cup) water
Mojito Mint Green Tea with Matcha tea bag
6-8 mint leaves
2.5 oz white rum
2 tsp sugar
Ice
Fresh lime, sliced or lime juice (to taste)

Heat up the water to around 175-180 degrees F, below it boils. Brew the tea bag in the hot water for 3-4 minutes. Remove and add sugar. Stir to dissolve. Let chill in the fridge.

Add mint leaves and lime slices (or just the lime juice) to the glass and muddle. Add the rum and tea, stir and then pour the entire drink over a cup filled 3/4 full with ice. Garnish with a lime slice and/or more mint leaves.

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.

Recipe: Lemon Cake with Black Tea Frosting

photo credit: Honey & Jam

Tea-infused frosting and candied lemons put the finishing touches on this springtime lemon cake from Honey & Jam. This lovely dessert would be perfect with a cup of tea for your upcoming Mother’s Day celebration!

Perfect Party Cake
from "Baking: From My Home To Yours" by Dorie Greenspan

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

While still warm, poke each layer all over with a fork, and pour over lemon glaze (recipe follows). When cool, frost cake with black tea frosting & garnish with candied lemon slices.

Lemon Glaze
1/4 cup sugar
3 Tbs. fresh lemon juice

In a small bowl, combine the sugar and lemon juice, stir with a fork.

Black Tea Frosting
2 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup strongly brewed black tea
1/8 teaspoon salt
1/4 cup strongly brewed black tea

Beat egg whites in a mixing bowl until foamy & thick, they should mound, but not peak.

In a saucepan, combine the sugar, cream of tartar, black tea & salt. Bring to a boil. Boil for 3-4 minutes, or until a candy thermometer reads 242 degrees F and all sugar is dissolved. Begin beating the egg whites again and slowly pour in boiling sugar syrup in a slow steam. Continue to beat on high for 7 minutes or until stiff peaks form.

Add 1/4 black tea by the tablespoon, beating after each addition.

Continue beating until frosting reaches desired consistency, about 2 minutes. Use immediately.

Candied Lemon Slices
from Martha Stewart

1 large lemon
1 cup sugar

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.