First, make enough ice to add once the tea cools. Then just grab three glass pitchers, one package of blue food coloring, and these three teas:

Red Tea-Pistachio Apple Pie Rooibos Tea

“The crisp sweet taste of ripe apples blended with the richness of almonds, pistachio nuts, and red Rooibos tea.”

Use 1.5 teaspoons of tea per 8oz of water. Heat water to 208 degrees and steep for 5-6 minutes

Please tell me what’s more American than apple pie? Although it will not brew to a pure shade of Red, I think it’s close enough. Although, if you are feeling super patriotic you could always add a few drops of red food coloring. This sweet and nutty Rooibos tea is caffeine free and can be enjoyed as the night is winding down.

White Tea-Precious White Peach White Tea

“An incredibly smooth blend of delicious peach pieces and downy white tea buds.”

Use 1.5 teaspoons of tea with 8oz of water. Heat water to 175-180 degrees and steep for 1-1.5 minutes.

Beyond the summery white peach pieces, this white tea is bursting with flavor thanks to its other ingredients, such as apple bits, rosehips, candied pineapple bits (with sugar), sunflowers, Roman chamomile and lemon myrtle leaves. Although filled with flavorful bits, this tea remains true to it’s white tea and peach accents. The aroma will draw a crowd!

Blue Tea-Imperial Acai Blueberry White Tea

“white tea and ’superfoods’ blueberries, acai and black currant are combined in this royal treat. One sip unveils the subtle undertones of white grape, hibiscus flower and rare rosehips.”

Use 1.5 teaspoons of tea per 8 ounces of water. Heat water to 175 degrees and steep for 2 minutes.

Although there are many teas infused with fabulous blueberry bits, I chose another white tea since it will serve as the best base for the blue food coloring you might considering adding to give it a true blue appearance.

Just brew, cool to room temperature, add a bit of food coloring, ice, serve and enjoy the tasty (and might I add healthy) chill at your sunny celebration!

Happy 4th of July Weekend! Cheers!

Our very first entry was submitted by Christine Booras and sounds pretty good:

Tropical Lotus Flower
1 tsp Jasmine Dragon Phoenix Pearls
1 tsp Rooibos Tropica
1 tsp Tupelo Honey or Agave Nectar

Steep in 8oz of water for 2-3 minutes.

You can see all the entries and vote on your favorites here. Over the next few weeks of the contest, we’ll keep you updated on the best blends and name Finalists, which are in the running for being chosen as the Best Blend. Enter now! And enjoy these teas.

After finally settling on a tea to brew, my mind begins to wander over to my collection of books. As I leave the kitchen to let the tea cool to room temperature (a watched pitcher never cools. isn’t that what they say?) and wander over to the book shelf, my eyes automatically leap to my section of tea books. I am beginning to gather quite the collection, although I’m always looking for new reads.

Here are a few books about my favorite plant and beverage that I’m hoping to add to my shelf very soon:

The Tea Companion: A Connoisseur’s Guide

“This small book, The Tea Companion: A Connoisseur’s Guide, is an excellent book for those new to tea or those just wanting to learn more. The book is broken into two sections: The Story of Tea and Global Tea Directory. The first part is the fascinating history and legends of tea combined with detailed explanations of tea types, tea making, and how to properly steep tea. The second is a wonderful reference book on the teas of the world - one that will entice you to try new teas.”

The Book of Tea

“The “Book of Tea” traces the history, myth, and rituals of tea growing and tea drinking from the tea gardens of Burma to the tea rooms of London. This book introduces us to the techniques of tea cultivation, and follow the great clipper ships of the Far East in their great quest for the most extraordinary varieties.”

Book of Afternoon Tea

“A recipe book for the tea-lover! Experience the art of afternoon tea and indulge your family and friends in a delightful treat. This book offers over 100 sweet and savory mouthwatering recipes for your tea party. You choose the tea and pick the food to match. Recipes include traditional favorites as well as exciting new options. Each recipe is beautifully photographed in color with step-by-step instructions. Includes an introduction on having afternoon tea.”

If you’re like me and want to buy every tea book you come across, but only can treat yourself to one at the moment thanks to your air conditioning bills, then consider hosting a Tea Book Swap Party. Have everyone bring their favorite book about tea to swap while chatting over cold pitchers of iced tea.

If you’re lucky enough to live near a beach, why not organize a BYOT&B party. Translation: Bring your own tea and book party. Everyone brings a pitcher of their favorite iced tea, a tea book to swap and a beach chair. Spend the day reading tea books and sipping iced tea!

Grilled chicken gets a burst of flavor from a green tea spice rub. I recommend a green tea citrus blend, like this Lemon Green Flavored Green Tea, to add a bright flavor to the grilled meat. Just grab a package of chicken breasts and brush them with olive oil before coating them with the tea rub. How do I make a tea rub, you ask? It’s truly simple.

Adjust spices and tea to your taste. But here is my recommendation:

Combine 2 tablespoons of green tea, with 1/2 teaspoon of salt, 1/2 teaspoon of pepper (and any other spices that tantalize your taste buds). Although, if you want to let the green tea shine, I would suggest keeping extra spices to a minimum. Gently mix spices together in a bowl and then generously goat each piece of chicken before grilling.

Why not serve it with a tall pitcher of iced tea and maybe some iced tea popsicles?

Happy Father’s Day! Cheers!

1655, earlier chaa (1598, from Port. cha), from Malay teh and directly from Chinese (Amoy dialect) t’e, in Mandarin ch’a. The distribution of the different forms of the word reflects the spread of use of the beverage. The modern Eng. form, along with Fr. the, Sp. te, Ger. Tee, etc., derive via Du. thee from the Amoy form, reflecting the role of the Dutch as the chief importers of the leaves (through the Dutch East India Company, from 1610). First known in Paris 1635, the practice of drinking tea was first introduced to England 1644. The Port. word (attested from 1559) came via Macao; and Rus. chai, Pers. cha, Gk. tsai, Arabic shay and Turk. çay all came overland from the Mandarin form. Meaning “afternoon meal at which tea is served” is from 1738. Tea bag first recorded 1940; tea ball is from 1895.

Although the celebration is not officially recognized on any major calendar, I’m more than thrilled to find any excuse to drink more tea, especially when it’s served with a side of history. I recently learned that the oldest iced tea recipes date back to the 1870’s, although many historical accounts claim that Richard Blechynden discovered and introduced iced tea at the1904 World’s Fair in St. Louis.

So if you’d like to join me on my quest to brew the perfect pitcher, then here are some ideas that will assist you in your quest.

An iced tea pitcher:
This pitcher is a favorite of mine as it not only can hold 64oz of tea (enough to go around), but also offers a delightful visual experience (as it shows the true color of the tea through its glass), and also fits under this 32oz tea maker.

Teas perfect for icing:
Here are a few of my favorites…

• Sweet Fruit Garden™ Herbal Tea - sour cherries, apples, candied papaya, raspberries, grapes, rosehips and hibiscus

• Chinese Honey Dew White Tea - blend of white tea and honeydew melon pieces
• Himalayan Majestic Black Tea

The iced tea recipe:
Many debate about the proper way to make iced tea. I prefer to add a bit more tea to the tea maker than I would for a normal hot cup before brewing (maybe a teaspoon). The reasoning? Overtime the ice may melt a bit (especially if it’s out of the fridge and on your table), which will dilute the taste if not brewed a bit stronger. But before you even add a hefty dose of ice, make sure to let your hot tea cool to room temperature.  I find that by letting it cool, it eliminates any chance of bitterness that can be induced by shocking hot tea with cold ice.

Here’s to chilling out with a refreshing iced glass. Happy iced tea month!

The British Panel specifically described their perfect cup as:

• English Breakfast loose leaf tea

• In a mug

• Steeped for 3 1/2 minutes exactly

• Made in a China pot, which must be pre-warmed

• Tea In First

• Splash of milk

• No sugar

I was most shocked to read that a mug was preferred by 56% of the panel, as opposed to a cup (only 31% preferred a cup and 13% were undecided). As a teacup collector I am quite biased, although, there is something so very elegant and special about sipping tea from a delicate cup as opposed to a hearty mug.

My perfect cup changes on a daily basis, so I am sure I would prove to be a poor panel member. Cool mornings call for a warm cup of Masala Chai with milk, and humid afternoons are soothed with an iced white peony, etc, etc.

Do you have a perfect cup?

Matcha offers the ultimate dose of green tea, as its made of fine Gyokuro leaves that are steamed, cooled, dried and then ground into its traditional powder, which allows one to literally drink and ingest the whole leaf as opposed to only the liquid that it was steeped in.  Its preparation is part of traditional Japanese culture, as tea ceremonies involve whisking hot water and matcha powder in a bowl with a chasen (bamboo whisk), creating a smooth and frothy consistency.

According to the LA Times’ article, Matcha’s Green Tea Powder And Chocolate: A Bitter Sweet Combo, the pairing of chocolate with “matcha’s elusively complex character — grassy, spinachy, watercress-like, seaweedy, earthy, floral, herbaceous, aquatic, bitter” is incredibly popular in Tokyo and Paris. It seems as though many Parisian Chocolatiers have debated on which chocolate best pairs with matcha’s unique flavors when making their white chocolate green tea truffles, milk chocolate green tea ganache, or “dacquoise layered with dark chocolate nibs, green tea Bavarian cream, crisp praline pastry flakes and Morello cherry gelée.” Although, what the differing chocolatiers can agree on, is that matcha is an incredibly unique component to any chocolate concoction. Beyond taste, the vibrant jade green of matcha contrasted with the dark or light hues of chocolate is a visual delight.

So what chocolate reigned supreme in the chocolate matcha battles (yes, a nice Iron Chef reference)? Well according to candy bloggers, chocolate snobs, chocolatiers and renowned pastry chefs, white chocolate seems to stand out from the rest thanks to its ” creamier, more luxurious mouth feel that offset the bitterness and tannin of the green tea.” But if you wholeheartedly disagree with this sweet finding, why not take the culinary lead, experiment with your favorite chocolate and create matcha truffles or a trio of chocolate pots de creme with matcha?

What chocolate do you prefer to pair with matcha?

Rooibos, a South African red bush, is naturally caffeine-free and filled with Vitamin C, minerals and proteins. Often thought of us a super herbal drink, Rooibos tea may relieve allergies, increase iron absorption and aid in digestion.

The deep red color is enhanced via the oxidisation process, although “green” Rooibos blends do exist and are just as lovely. The natural flavor is sweet with a subtle hint of nuttiness, which compliments the spices in the Rooisbos Chai (cinnamon, vanilla, ginger, and lemongrass). Ginger and cinnamon add a nice dose of heat that your taste buds will be sure to pick up, while the vanilla adds a soothing touch. Lemongrass adds a fragrant citrus note, brightening the flavor and awakening the senses.

Enjoy this warming herbal blend by using 1.5 teaspoons of tea per 8oz of water. Heat water to 208 degrees and steep for 5-6 minutes. If you want to sweeten the pot and turn this into an herbal treat, add some milk and a bit of honey.

So until the sun decides to show its rays, warm up with a pot of Rooibos Chai (although it’s just as fabulous iced-when you need to cool off!)

“In the industrialised countries, the rising incidence of obesity-associated disorders including cardiovascular diseases and diabetes constitutes a growing problem,” said Marc Winnefeld, a nutritionist at the company, “We’ve shown that white tea may be an ideal natural source of slimming substances”.

White teas continue to gain ground as a very healthy alternative to other beverages. Green teas are still the most popular worldwide and black teas are the most consumed in the US and most Western countries. So if you’re dieting, why not add white tea to your plans?