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LizzyKate

Cold Brewed Tea

Posted by Will R at

During the summertime, we find ourselves drinking more iced tea, especially in the afternoons. Starting with this month and continuing through summer, the teas we select for our Tea Clubs are great for either hot or cold brewing. We discovered cold brewing a couple of years ago, and it’s simplified how we make iced tea. Here are the very easy steps: Fill a pitcher or large glass with cold water. Add 1 teaspoon of loose leaf (1 tablespoon for whites or “flufflier” teas) for every 8 ounces of water. Use a tea infuser, paper tea filter or a pitcher with...

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English Breakfast Tea Blends

Posted by Amy R at

One of the most popular questions in the shop is: do we have a traditional English Breakfast tea? As with most tea subjects, the answer is not a simple "yes" or "no." Here's what we learned while researching the interesting history of breakfast tea blends. In the nineteenth century, British tea companies such as Lipton and Twinings created blends of Chinese black teas for British tea drinkers, often using Keemun or Yunnan. English breakfast blends were made to be simple, early morning teas for middle-class consumers.  In the mid- to late-nineteenth century British tea companies began to import tea from India...

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How to Prepare Matcha

Posted by Amy R at

Matcha is a special type of green tea made from the fine powder of ground tea leaves. Instead of steeping it like you do with green leaves, you whisk it with hot (not boiling) water and consume the entire drink, including the powdered leaf. For many centuries, matcha has been used as a ceremonial beverage in the Japanese tea ceremony. These days you don't have to travel to Japan to experience traditional matcha. Here's an overview of the steps and tools used to make matcha in a more relaxed environment than a formal tea ceremony. Scoop about 1 1/2 teaspoons of ceremonial grade...

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Matcha Madness

Posted by Will R at

What is matcha? Matcha is a powdered tea made from a type of green tea called tencha, a partially shade-grown green tea, specifically produced for matcha. After harvesting, tencha is deveined, de-stemmed, and ground to make matcha. Beginning in the 12th century, Japanese monasteries and the imperial court in Kyoto used matcha as a ceremonial beverage. Although it continues to be used for tea ceremonies, over the past few years matcha has grown in popularity as a health food and culinary ingredient. You may have noticed matcha lattes, matcha cookies, matcha smoothies and much more in cafes and restaurants. We...

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Tea Recommendations for a Cold

Posted by Amy R at

Friends and customers often ask us for a tea recommendation to help them feel better when they're sick with a cold. In our opinion, any warm tea is soothing to your throat, especially with a little honey added! Here are some blends you can purchase in the shop and online which we recommend for colds (note that Moroccan Mint is the only one with "true tea" in it, while the others are non-tea herbals). Moroccan Mint: try this fragrant mix of peppermint, spearmint and gunpowder green tea to help clear your sinuses. Chocolate Honeybush: the honeybush herb has pinotol (an expectorant), and...

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Tea + Holidays

Posted by Amy R at

Tea plus the holiday season make a great combination! Here are some ideas to incorporate tea into your holiday meals and entertaining: Flavored black teas like the Marzipan in this month’s tea club make a great base for tea lattes to serve with a holiday breakfast or brunch. Black teas and oolongs pair well with appetizers, rich cheeses and meat dishes. Green teas go well with salads and lighter dishes and meals. Fruity and herbal blends make great dessert teas and are also a nice option for kids and others who are looking for a non-alcoholic drink with flavor. We...

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Happy 3 Year Anniversary

Posted by Amy R at

This month is the three year anniversary of the LizzyKate online store and the Tea Club! Whether you were in the inaugural group of online customers and tea club subscribers three years ago or joined along the way, we sincerely thank you for your support and enthusiasm. Many of you have ordered tea gifts online and shared your teas with your friends and family, and we are very grateful. For our November and December tea clubs, we selected teas that pair well with holiday sweets and perhaps could even substitute for rich dessert. Tea is a great addition at holiday...

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The History of Iced Tea

Posted by Will R at

You may have heard iced tea was invented at the 1904 World’s Fair in St. Louis. From our research, it’s more appropriate to describe it as “iced tea was popularized” at the Fair because recipe books and other materials refer to iced tea long before 1904. Since the late 1800s, Americans in the southern part of the US have enjoyed cold tea. They would let hot tea cool down in the summertime and drink the cooler tea. If they could afford ice, they added ice to cool it even more. At the World’s Fair in 1904 an Englishman named Richard...

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Decaffeinated versus Caffeine-free

Posted by Amy R at

Many people confuse the terms “decaffeinated” and “caffeine-free” when it comes to tea. Decaffeinated refers to tea leaves from the camellia sinensis plant which have had the caffeine removed. There may still be some tiny trace of caffeine in the tea, but the vast majority is removed. Caffeine-free blends (also known as herbal infusions) are those without any tea leaves. These blends contain herbs, flowers, dried fruit and spices. All of our decaffeinated teas are decaffeinated using the CO2 process. The caffeine is removed but the tea flavor remains. Decaffeinated teas are a great option if you, a family member...

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Tea Plus Cheese Pairings

Posted by Amy R at

As you may have guessed, we enjoy pairing tea with different types of foods. This month we hosted a Tea + Cheese flight at our tea shop in downtown Kirkland, WA. Participants were able to pair five teas with fives cheese for a total of 25 combinations. The teas were White Peony, Sencha Fukamushi, Ti Kwan Yin Imperial, Kenilworth Ceylon and Yunnan Imperial. The cheeses were brie, parmesan, goat cheese, mozzarella, and cheddar. Surprisingly, the consensus among many of the participants was that the goat cheese paired well with most of the teas. The creaminess and tartness of the goat...

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Rooibos: An Herbal Infusion

Posted by Amy R at

Most Americans use the term “tea” for any type of warm drink made from tea leaves or herbs. Technically, only “true tea” which is made from the leaves of the tea plant (camellia sinensis) should be called tea. Herbal and other blends from non-tea plants are called herbal infusions or by their plant name (rooibos, honeybush, chamomile, etc.) At LizzyKate we carry about ten blends with either red or green rooibos as an ingredient. Some interesting rooibos facts: Rooibos is a caffeine-free herb that comes from the Rooibos bush which grows near Cape Town, South Africa. It has gained recent...

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Intro to Green Tea

Posted by Amy R at

Green tea is the original tea made from the camellia sinensis plant. Thousands of years ago the Chinese were the first people to drink tea and they consumed it initially for its medicinal qualities. From China, tea was introduced to Japan by monks in the 9th century, to Europe in the 17th century and later to the USA. Unlike black tea, green tea is not oxidized and the goal of processing the tea leaves is to preserve the green color. Chinese green tea is usually pan fried to lock in the green color. Most people find Chinese green tea to...

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