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Tea Blog

How to make strawberry chamomile tea cake

How to make strawberry chamomile tea cake

As most of you probably know, I am normally all about the chocolate desserts. Read, the more chocolate the better. See this cake for example. BUT that’s not to say that I don’t still love a good fruity dessert. Granted it took me a while to warm up to fruit based desserts, and I do still think of them as more of a brunch type of item than dessert, but regardless, I now love them.

With spring on its way,  I knew I needed to share this strawberry chamomile cake that I’ve literally been thinking about since December. I’ve said this before, but sometimes I get ideas in my head months and months before I actually create them. Sharing a strawberry cake in December really does not make sense, so I waited and waited and finally the time has come.

And guys? To be expected, I LOVE this cake.

For one, it’s covered in chamomile flowers, which you all know I am obsessed with. Some people decorate with sprinkles, but then there’s me, and flowers are the sprinkles in my life. I love them.

Two, and most importantly, this cake honestly is so DELICIOUS. It’s light, springy, perfectly sweet, hinted with warm chamomile flavors, and studded with fresh springtime strawberries.

Basically, this cake is spring in cake form, and it is good! I also say this often, but you need this cake in your life. My grandpa said it was the best cake he’s ever eaten!

INGREDIENTS

  • 1 cup canola oil
  • 1/2 cup plain greek yogurt
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups buttermilk
  • 3 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup high quality strawberry jam
  • 2 cups fresh strawberries, sliced
  • honey, for drizzling

CHAMOMILE CREAM

  • 2 cups heavy cream
  • 1 oz chamomile tea
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar.

INSTRUCTIONS

 1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 

3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the chamomile tea, cover and steep for 5-10 minutes. Remove the tea leaves and place the cream in the fridge to chill completely. Next, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and remaining 1 cup cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.

5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh chopped strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers. 

Pistachio Rose Matcha Latte

Pistachio Rose Matcha Latte

 After you’ve listened to the song and had a good, long, ugly, beautiful cry, go make yourself a cozy Pistachio Rose Matcha Latte. Continue reading for the recipe…

Pistachio Rose Matcha Latte

Serves 2

INGREDIENTS

1 cup raw shelled pistachios, soaked overnight

2 teaspoons matcha powder

1 teaspoon rose water

1 teaspoon raw cashew butter

1 teaspoon raw honey

PROCEDURE

Drain and rinse the soaked pistachios then add them to the container of a high speed blender with 2 cups cold water. Blend on high for 15-30 seconds. Pour the pistachio milk through a fine mesh sieve or a nut milk bag into a medium pot and discard the pulp (or save it for another use). Warm the pistachio milk over medium heat until barely simmering (do not boil). Rinse out the blender. Combine the matcha, rose water, cashew butter and honey in the blender, add the warm milk, and blend on high for 10-15 seconds, until frothy. Serve immediately.

The recipe is created by @TENDING the TABLE

 

DIY Herbal Blend: Goddess Tea Blend

DIY Herbal Blend: Goddess Tea Blend

Here are a few of my favorite common herbs to give you some ideas on your path to becoming a tea blending guru!

Ginger: digestive issues, nausea, colds, immune booster, improves diabetes, reduces inflammation

Chamomile: helps prevent illness, helps heal bacterial infections, calms muscle spasms including menstrual and digestive cramps, soothes the nervous system for decreased feelings of anxiety and improved sleep, promotes clear skin

Rose Buds: flushes toxins from body, immune booster, improves digestion and blood flow, improves skin elasticity, helps with menstrual cramping and stress

Peppermint: fever reducer, soothes nausea and stomach pain, opens airways, appetite suppressant, stimulates the mind

Elderberry: immune booster, contains fiber for gut health, heart health, improves and prevents diabetes, reduces joint pain, slows aging of skin

Raspberry Leaf: amazing for women, uterine tonic, antioxidant, protects against cancer, improves circulation

Hibiscus: blood pressure management, liver protection, lowers cholesterol, thirst quenching, can help with weight loss, tastes amazing!

Echinacea: immune booster, anti-inflammatory, pain reliever, mental health, improves skin, fights infection

Lemongrass: cleansing and detoxifying, can reduce arthritis pain, antimicrobial, antioxidants

HEALING HERBAL TEA RECIPE

If you want to create blends that you can premix and keep on your shelves you’ll want to use all dried herbs for each ingredient. Some of these herbs can be used fresh, you just won’t be able to save them.

GODDESS TEA BLEND

goddessteablend

A goddess inspired floral fusion! Package this one in a mason jar and tie it up with a big pink bow before gifting it to your bestie. Include:

  • rose buds
  • chamomile
  • red raspberry leaf
  • orange peel
  • hibiscus
  • honey or stevia (optional)

Repost from @ ZENNED OUT

THAI TEA RECIPE {MAKE THIS NOW}

THAI TEA RECIPE {MAKE THIS NOW}

During one of the conference days in Chicago, we escaped out to lunch at a local Thai restaurant to explore more of the city’s culinary offerings. As always, we’ll try to order something new and different. When we’re at a Thai restaurant, it normally involves ordering our favorites. This includes a curry dish,  one noodle dish and an appetizer. On top of that, we must always have Thai iced tea. Because how can we NOT have Thai iced tea when we eat Thai food? It’s one of those decant “dessert” drinks that helps soothe the burn when we overload on too much of Thai spice.

The tea we use to make this Thai iced tea is ICed Ceylon Black Tea. Our Iced Ceylon Black tea is a richly flavored, dark amber thirst-quencher with a refreshingly brisk kick. Made with premium Ceylon black tea leaves from Sri Lanka and a sunny disposition, Ceylon Black Iced Tea is a classic in the making. Just sit back and enjoy one of our most popular organic black iced teas.

Ingredients:

  • 4 cups water
  • 1 pouch Iced Ceylon Black Tea
  • 3/4 cup granulated sugar
  • 2 anise stars
  • 1 green cardamom pod , smashed
  • 2 whole cloves
  • 1 cup half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
  • ice
  • tablespoons of half and half for a creamier flavor.

USING ORGANIC TEA BAGS DIRECTIONS:

  • Bring water to boil and add the tea bags, sugar, anise starts, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.
  • Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.
  • Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.
  • You can make this ahead of time and have the organic Thai tea chilling in the fridge.
  • Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

The recipe is reposted from White on Rice Couple

How to make Matcha Swiss Roll

How to make Matcha Swiss Roll

Swill Rolls, or Roll Cakes (ロールケーキ) which we call in Japan, are a type of sponge cake filled with whipped cream, buttercream, custard cream, and sometimes include fruits like strawberries.

 Matcha Swiss Roll (抹茶ロールケーキ) is always a popular choice in Japan. If you have a soft spot for anything matcha green tea, I am pretty sure you’re going to be as obsessed with this cake as I am.

The main ingredient we used in this Matcha cake roll is our Premium Gyokuro Matcha.  Our Gyokuro Matcha originates from the foothills of Japan's tea capital, Uji where most Japanese teas are grown. Carefully hand selected, we ensure the highest quality of Matcha is shipped to us from Japan.

 

Ingredients:

  • 3/4 cup cake flour
  • 1/4 cup matcha green tea powder, divided
  • 3/4 teaspoon baking powder
  • 2 eggs, separated
  • 1/2 cup white suga
  • 1/4 cup sour cream
  • 3 tablespoons 2% milk
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar

Direction:

Prep: 25 m

Cook: 8 m

Ready In 2 h 3 m

  1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Sift flour, 3 tablespoons matcha powder, and baking powder together 3 times in a bowl.
  3. Beat egg whites in a clean bowl using an electric mixture until stiff peaks form.
  4. Beat egg yolks in a separate bowl using a clean beaters until very light. Add 1/2 cup sugar and sour cream; beat until light. Beat in flour mixture and milk until smooth. Fold in the egg whites. Smooth batter evenly over the prepared sheet.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 8 minutes.
  6. Trim any uneven edges off the cake. Roll cake up in the parchment starting from the short side. Place on a rack and cool completely, at least 30 minutes.
  7. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add remaining 1 tablespoon matcha powder and 1 tablespoon sugar gradually, continuing to beat until stiff.
  8. Unroll the cake and spread whipped cream over the top. Roll the cake up, peeling the parchment away and discarding it. Refrigerate cake roll for 1 hour before slicing.