tea for sale

21 May

Ok, you are likely here from Steepster looking for tea.
If you are interested in some tea please fill out the form below and I will send you a paypal invoice. Be sure your email address is associated with your account. If you do not use paypal, I can take your credit cards over the phone if you are comfortable with that, let me know in the comment box in there if that is the case.

I will weigh your tea with an envelope (or box depending on how much tea it is) and calculate the exact postage to additionally charge you. This could range from about $2 to priority if you get a ton. Canada starts at $6.16 and other international areas is almost $7.

Teas are listed by price last updated 8pm eastern Wednesday (basically after every time I get an email I try to be on here. Please note it’s pretty much unmonitored 1am-10am). I’m going through everything again so be on the lookout.

25 cents
1/4 oz Teavana JavaVana Mate
~1/2 oz Teanobi Hojicha Stalk

50 cents
1/2 oz Mahamosa Cranberry Acai herbal
1/2 oz Fusion Tea Room Blueberry Yogurt rooibos
1/2 oz Lupicia Piccolo
1 oz English Tea Store Lemon Black (sealed)
1/2 oz Fusion Teas Organic Genmaicha
60g Infussion Catuaba
1/2 oz sealed Zen Tea Northern Berry Kyss rooibos
1/2 oz Zen Tea Assam Mangalam FTGFOP1

$1
1 3/4 oz Adagio Organic red Rooibos
2 oz Tropical Tea Company Monk’s Blend
1 oz Nature’s Tea Leaf Green Tea w/Rosehip, Roselle, and Orange Peel
1 1/4 oz Tropical Tea Company Blueberry Green
1 oz Nature’s Tea Leaf Slimming Tea
1 1/4 oz Georgia Tea Company Rooibos Nutcracker
1 1/4 oz Zen Tea Rooibos Belgian Chocolate
1 oz thePuritea Gunpowder
1 oz English Tea Store Lemon Green (sealed)

$2
4 oz English Tea Store Raspberry (sealed)
sealed Celestial Seasonings Gingerbread Spice teabags (20)
2 oz Tropical Tea Company Blue Mango

$2.50
1 3/4 oz 52Teas Buttered Cranberry Orange Scone

$3
2 oz Simpson & Vail Rooibos French Vanilla
2 oz package 52Teas Pina Colada Honeybush (sealed)

$4
Whistling Kettle Blueberry Pie Green tin – almost full 4 oz
Destination Tea Co Candy Cane 3.25 oz sealed tin

Protected: tea box B, round 1 recap

2 Mar

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A Year of New Food: Swiss Chard and Goat Cheese Frittata

11 Feb

So this is an entry from January and I got distracted. So here it is now finally.

2 tbsp olive oil
1 yellow onion
1 bunch of swiss chard
4 garlic cloves
2 tsp herb mixture (I used Penzey’s Sunny Paris, fresh herbs are also an option)
pinch of salt
8 eggs
1/4 cup milk or water (I used a mix of coconut milk creamer and water)
4 oz goat cheese, crumbled
2 oz cooked bacon, cut into small bits

Prep!
1. Cut the onion into thin slices. Wash the chard and separate the leaves from the stems. Chop the stems into 1/4 inch pieces. Roughly chop the leaves. Chop the garlic into small pieces.

2. Preheat the oven to 350. Add 2 tsbp of olive oil to a 10″ cast iron pan on medium high. Add onions and chard stems, and cook for 5 minutes. Add garlic and cook for one minute. Remove from pan and set aside.

3. If you’re lucky like me you can just use residual heat to wilt down the chard leaves. They will fill the pan but wilt down quickly and take up less space; add salt and spices to the leaves. Once that happens, add them to the stems and onions.

4. Clean out the pan, just enough to add a new coat of oil to help prevent sticking.

5. In a bowl, whisk the eggs. Add the cheese and milk. Add the chard and onion mixture and mix well.

6. Pour into the pan and sprinkle the bacon over the top.

7. Bake for 35-50 minutes, depending on your oven. The frittata is done when the top is golden brown and the center is set. It should be nice and puffed too.

8. Serve with tomato sauce or tomato slices, if desired.

So, I am not an egg fan and this is the first time I’m having eggs this way. I like it. It’s like an omelette but everything’s already thrown together.

Also, the first time for swiss chard. It’s…interesting. It has a very grassy taste. I wanted a recipe that used both the leaves and the stems, and it’s pretty interesting. I have to say I understand why the stems get tossed a lot of the time, which seems like a waste for an expensive veggie. (Granted at 6 servings in this frittata, $.50 a piece is not a big deal for how much was in that bunch.)

The goat cheese and bacon add a much needed richness. I am almost tempted to drizzle leftovers with sriracha.

I did end up liking swiss chard a lot better minus the stems and just sauteed with garlic and crushed red pepper.

Now to figure out what my food of February will be!

Protected: The Adventure of a Traveling Tea Box

8 Feb

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Tea Time: Raspberry Truffle Matcha From Red Leaf Tea

16 Jan

Yes yes yes, back to reviewing matcha! I left it for far too long. Matcha is pretty handy in the winter, especially because it never fails to make me feel good. And this one is great served hot as a latte.

The first time I had this I wasn’t sure I liked it. However, things have been upgraded massive by the variable temperature kettle I got for Christmas. Now I can set the kettle to 160 and get water that’s perfect for prepping some matcha.

I think if your water is just even a bit too hot, you can get a weird aftertaste with the raspberry. But if you get it right, you get the most lovely balance of chocolate and raspberry. In the bag, this one definitely smells more like chocolate than chocolate raspberry.

I think it improves greatly if you drink it with milk, but the chocolate flavor is stronger without it, but at the same time it has more of that creaminess that a truffle has. Kind of seems weird, but that’s how it happens every time for me! Chocolate milk could always fix that, or a bit of Belgian Chocolate matcha.

Even though it’s not really the season, at least for me right now, I think this would be great in iced latte form. Such a rich flavor definitely tastes better with a richer base. It’s worth trying every possible way of preparation though.

Buy it here. Price starts at $15.99 for 30g, with various upgrades on quality/size/flavoring available.

And as a very special bonus, if you have never ordered from Red Leaf before, you can get 50% off your matcha! Just enter code CES81 at checkout! That means this matcha starts at $7.99 for you :D

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Back to Blogging

2 Jan

Well the last quarter of 2012 was a weird time, but I am back!

I guess it’s like a New Year’s Resolution, I’m trying not to call them that but I just feel so good right now, basically.

First, I want to make more food myself. I eat at home often but a lot of times it’s like hey, what’s in a box. Based off that, I want to cook something new to me at least once a month, maybe more. I don’t want to set myself up for failure so we’re going with once a month. In fact, I already started and that will be posted tomorrow.

Similar to that, I want to just try new foods, whether or not they are that entire dish or some new part. I actually started this before the new year and tried acorn squash, and another new veggie, Swiss chard, appears in the new-to-me cooked food surprise.

I also want to eat more local vegetables and fruits. I am considering getting a CSA box with no strings attached where I don’t have to get it every week. But I think $20 in one of those and just some extra staples I probably already have will make 4-5 days of stuff for me.

Second, I am graduating this fall and nothing shall get in my way. If I can pass Health Economics, I can do anything.

Third, I am going to use this for the food it was meant for. Not to say tea is going away but more food is needed.

Other things I am doing:
The ever published around Tumblr and Pinterest “good things that happened this year” jar. I get kind of tired of how people claim each year is subsequently worse than the previous, so I think looking back on everything at the end of the year will be awesome.

I don’t have a giant jar though o I think I’m gonna decorate a box.

Also I know I posted a bit about it here but I have an Etsy shop, which did amazingly well last year for something I only started in September. You can check it out here.

So have I been baking in the meantime? Slightly.

For Thanksgiving, I made pumpkin cheesecake bars from Baked Elements. I don’t know why I don’t have a picture readily available. I wasn’t that impressed with them.

Then my mom was making pecan pie, but she baked the crust. So I improvised a maple apple pie:

I still have the recipe for that somewhere so I will probably post it!

And then Christmas was a Momofuku Milk Bar Christmas. First up, I made the Grasshopper Pie from the cookbook. This was intense. You make an amazing graham crust, and save part of the crumb for later. Then you top this with a super minty thin layer of cheesecake, then a brownie layer with the crumb inside. Then this is topped with mini marshmallows and mini chocolate chips and baked. Then once it cools, you cover it in a mint glaze.

It’s insane.

And then I couldn’t resist making their Confetti Cookies that I made last year. I Christmas’d them up with red and green sprinkles. I also was in charge of making spritz cookies because my mom was tired of making things. She went a bit crazy on chocolates/candies.

So that’s all for now!

Tea Time: Bavarian Cream 50/50 Matcha From Red Leaf Tea

26 Sep

So you may be wondering first of all what exactly 50/50 matcha is. This matcha is half white matcha, and half regular matcha. Best of both worlds! If you aren’t comfortable with the flavor of your typical green matcha, I highly recommend this one for your flavored matchas. It will run you $4 more as an upgrade, but you have less grassiness and a more neutral base.

Onwards then, this is a very versatile flavor. You can drink this one hot or cold, and it’s just a bit different either way.

I prefer it hot, however. I like it as a hot latte. Make your matcha hot, and whisk milk as you heat it over the stove to froth it up. Combine. This preparation gives you a decadent, custardy treat. The vanilla comes out better hot, as well as a more custard/cream taste.

Cold, it reminds me of the filling of a donut, or whipped cream. It seems lighter, but still has a decent amount of richness to it. Both ways are good, but I have a definite favorite in the hot preparation!

As for the taste of matcha itself, it’s somewhat earthy, but blends in well with this flavor. It’s very subtle, so I find just the delicate f

This one would also be great for mixing with other flavors. The possibilities are pretty much endless. Peach, chocolate, strawberry, coconut, you get the idea.

Buy it here. Price starts at $15.99 for 30g, add $4 for 50/50 matcha.

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