Spice 101
Matcha
History The ubiquitous matcha we know today has an ancient history with deep cultural significance. The practice of crushing tea into powder comes to us from the Tang Dynasty in China during the 7th - 10th centuries during which time tea harvests were steamed and formed into bricks to make them easier to transport. To brew the tea, a small portion was broken off and pulverized, then steeped in hot water. Several centuries later, a Japanese Buddhist monk named Myoan Eisai traveled to China and experienced the benefits this tea had on his meditation practice. When he returned to Japan he brought seeds with him from the tea plants that had grown this tea, as well as the knowledge and practice of how to create the ancestor beverage to our modern matcha. Through its association with Zen Buddhism, the brewing of matcha became an intricate ceremony in Japan, symbolizing beauty within an imperfect world. Matcha became an important part of Zen Buddhist philosophy, as well as Samurai culture and, later, a status symbol of the elite. Matcha powder as we know it today has been available and widely used in China and Japan for hundreds of years, and made its way into the global market only very recently. With globalized trade and a new popular focus on health and health foods, the sale and availability of matcha has exploded over the last ten years. With a slew of researched health benefits and designation as a “superfood” matcha’s popularity is still on the rise. You can find matcha and matcha flavored items in the US in coffee shops, grocery stores, tea houses, even gas stations and bodegas. Summary Matcha is made from shade-grown tea plants, known as tencha, utilizing the youngest leaves and buds at the ends of the branches. Shade-grown tea has more chlorophyll, which is one of the reasons for matcha’s brilliant green color. The leaves are carefully harvested, steamed to halt oxidation, then deveined by hand, dried, and ground into a fine powder. This is one of the most labor intensive teas to manufacture and has a highly selective grading process to further define the quality of every batch of tea that is made. Within the broader category of matcha tea there are three distinct grades: Ceremonial - Ceremonial matcha is made from the very first spring harvest of new leaves on the tea plant (called the "first flush") and is intended strictly for drinking as a pure tea without sweeteners or added ingredients. The mild, delicate, and complex flavor would be lost in a latte or blended beverage, likewise in desserts or baked goods. As the name implies, ceremonial matcha is created to be used in tea ceremony and is regarded as an elevated, precious beverage. Daily/Premium - Premium matcha is one step below ceremonial grade and is made from the second harvest or "second flush" of leaves on the tea plant. It has a taste very similar to ceremonial grade, but with a slightly more robust flavor. This grade of matcha is used for drinks such as traditional matcha, along with lattes, frappes, and smoothies, and is also used in cooking. This is the most versatile of the matcha grades. Culinary - Culinary matcha is made from the second and third flushes of the tea leaves and has a strong, bold flavor with more bitterness and a coarser powder. Culinary matcha is intended mainly for the purposes of cooking and baking. The matcha we offer is an organic premium grade matcha from the Yabukita cultivar, shade-grown in Uji, Japan, and stone ground in the traditional way. We find that this matcha has a broad range of uses, is affordable, and has an excellent flavor. Why We Love It The bright, grassy flavor and gorgeous color of our matcha is an endless source of inspiration to us. We love it in lattes, ice cream, shortbread cookies, smoothies, and cheesecake. The fine powder blends beautifully into any recipe you might choose, from simple to intricate. The More You Know Matcha is traditionally prepared using a small bowl called a matchawan and a specialized bamboo whisk called a chasen. A small portion of matcha powder is measured into the bowl, then topped with hot water around 145℉ - 165℉ and whisked briskly until the tea powder is fully incorporated and a fine foam is formed on the surface. For a more modern take, some folks use milk frother for similar results. We recommend approximately 1 teaspoon of matcha per 6 - 8 ounces of water.
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Jasmine Pearl
Jasmine Pearl tea is your new best friend. 💚🌿 History The use of fresh jasmine flowers to scent green tea is estimated to date back to the South-Song Dynasty in China during the thirteenth century. Although green, black, and white teas are scented with jasmine, green tea remains the most popular. Jasmine Pearl tea was originally reserved as a drink for the Emperor, and is still known in some markets as “Emperor’s Tea” today. Summary Jasmine pearls are hand-rolled from early spring, high elevation tea harvests. These individually made pearls are then dried and scented with fresh night-blooming jasmine blossoms to create a singular flavor that is exquisitely floral, delicate, and sweet. Why We love It This tea is the closest you’ll find to pure joy in beverage form. The floral aroma and sweet grassy flavor are so uplifting and so delightful they can turn around even the glummest of mornings and make a good day even better. The pearls can be brewed in a short, hot infusion, or cold brewed overnight for a light and refreshing iced tea . From our staff herbalist: Combine with roses, chamomile, and a dab of honey to lighten your heart and lift your spirits. Recipes Raspberry Pearl Sherbet and Cava Float Sumac Strawberries with Jasmine Pearl Pound Cake The More You Know Green tea should be steeped for 2 - 5 minutes at around 185°F for optimal flavor Don't have the equipment to measure water temperature? No problem. Just bring your water to a boil, take off the heat, and let it sit uncovered for 8 minutes, then steep your tea. This tea can (and should!) be re-steeped up to four times for an evolving taste experience Because the tea pearls are made of whole, rolled leaves you can leave them loose in your cup to watch the magic as they unfurl Easily steep your pearls with this travel tea infuser.
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Irish Breakfast Tea
Say Dia dhuit* to Irish Breakfast tea! Origin The British East India Company introduced tea to the Irish upper class as early as the 17th century, and this specific blend of tea gained popularity and love throughout Ireland. Although Irish Breakfast tea is closely associated with Ireland, its tea leaves originate from Northeastern India (Assam) and China (Keemun). Ingredients This robust blend combines Assam black tea and Keemun black tea. (The British East India Company began producing Assam tea in India partly in response to Chinese tea embargoes during the Opium Wars of the mid-1800s.) Summary Irish Breakfast tea is a delightful blend of black teas, offering a malty and full-bodied taste. Unlike English and Scottish Breakfast teas, there are no strict rules on the ratios of these tea blends, but our Irish Breakfast strikes the perfect balance between smooth and bold. Why We Love It Irish Breakfast tea pairs excellently with hearty foods, especially a classic Irish Breakfast. Whether enjoyed plain or with milk and sugar, it provides the perfect morning pick-me-up and satisfies black tea cravings. Recommended Recipes: YES, you can cook with tea! Dutch Oven Tea Pancake Irish Breakfast Butter Pudding Sweet Tea Moon Pies Brewing Tips Check out our brewing tutorial video to learn the best way to brew Irish Breakfast tea. The More You Know Did you know it's nicknamed "builder's tea" due to its popularity among laborers for its strong and energizing qualities? You can steep the leaves multiple times, with each brew revealing new flavors. Black tea and dark beer are often described as "malty," which means they have an earthy, rich, and slightly sweet flavor profile. It's important not to confuse this with barley, a cereal grain that is a different product altogether. Embark on a culinary adventure with Irish Breakfast tea and share your kitchen experiments with us. Don't forget to leave a review after your purchase. Cheers! - Jamie * "Dia dhuit" is a common Irish Gaelic greeting which literally translates to "God to you" or "God bless you". It's pronounced "dee-a gwitch".
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