Friday, September 17, 2010

Wonderful Collection of Essays Available On Kindle

Burb Appeal is a humorous collection of essays based on Tina Traster's newspaper columns about moving from the city to the suburbs. In these brief stories, Traster uses keen detail, humor and pathos to tell how she has embraced and navigated life in a rural suburb north of Manhattan. In these stories we meet nutty neighbors, bumbling town officials, new friends, a plethora of domestic and wild animals, and of course, her family.

Buy it now on Kindle.

Wednesday, July 21, 2010

Deeper Discount on Remaining Yixing Stock

We still have a few Yixing teapots left, and have deepened the discounts. Some teapots are selling at 50% off our regular prices. Here's some comparison: Teavana sells the Catwalk Yixing teapot for $36.95; our price is $26.25 (while supplies last). To view the CatWalk and our other Yixing teapots, click here.

Thursday, July 15, 2010

We've Added Culinary Salts

Okay, so we strayed a bit from our mission when we added jasmine flowers, lavender petals and cinnamon sticks to our menu. It's true. But we love cooking as much as we love tea. Now we've added some culinary salts to our offerings. All salts are sold by the pound with a one pound minimum.

These are really lovely products for serious cooks out there.

To see our offerings of culinary salt, click here:

Wednesday, July 14, 2010

Jasmine Scented Ice Cream Recipe

Jasmine Scented Ice Cream:

  • 3 cups milk, reduced with dried jasmine flowers to 2 cups yield
  • 1/4 cup dried jasmine flowers
  • 1/2 pound sugar
  • 1 vanilla bean, split lengthwise, scraped and chopped
  • 3/4 cup egg yolks (the fresher the eggs, the better)
  • 2 cups organic heavy cream (avoid ultra-pasteurized)

In a non-reactive saucepan, simmer milk with jasmine flowers and reduce by 1/3 to 2 cups volume. Strain out jasmine flowers and heat with sugar and vanilla bean/pod. Bring to near scalding. Hand whisk the egg yolks in a stainless steel bowl. Temper the yolks by adding only a few tablespoons of hot milk to the yolks. Mix well then add tempered yolks back to the sauce pan. Whisk constantly on medium heat for 2 minutes. Strain and cool in an ice bath. When mixture is cooled add heavy cream. Follow manufacturer's instructions for your ice cream maker. Place in freezer before serving.

For a link to buy our culinary jasmine flowers, click here:


Monday, July 12, 2010

Moroccan Mint Blend now 100% USDA Organic

Our Moroccan Mint (one of our most popular selling teas) has always been blended using our Organic Gunpowder Green tea, and now we are re-adjusting the blend to use 100% USDA organic peppermint too. We've also lowered the price for the summer/fall to $12.00 per pound. The blend makes a wonderful iced tea. Check it out at:

Request a free sample of our new blend.

Happy summer!

Tuesday, July 6, 2010

Tea Master Kiley Holliday's Tea Tales

Tea master Kiley Holliday (from l'Age de The) tells tales of travelling around the world and her exploits in various airports/airplanes in service of her profession. In obe brief story, she tells of a customs agent mistaking her raw Pu-erh tea for drid shrubbery. Tea merchants should universally enjoy this short piece.

Original Post in the New York Times

Thursday, July 1, 2010

Kusmi Tea Storms New York City

Kusmi Tea has opened a tea shop at 3rd Avenue and 61st Street in Manhattan. Russian by origin, transported through Paris (about 100 years ago), and now in New York.

The shop is stocked with Kusmi’s traditional bergamot and orange-scented Russian-style black teas, other flavored teas (both green and black), traditional unflavored teas, herbals and other infusions. Tea come loose in tins and as full leaf in muslin sachets.

I hope the store makes it. Tea shops come and go. The brand is relatively unknown here in the states.

Story from New York Times.