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LizzyKate

Intro to White Tea

Posted by Amy R at

Welcome to spring! This month we’re highlighting the category of white tea. White teas are the least processed of all teas. After picking, the tea leaves are spread out to dry, rather than processed like other types of tea. Some white teas are dried naturally in the sun and some are dried in specially prepared rooms. Subtle, sweet and vegetal flavors are the common characteristics of white teas. As a result, white teas make a great base for tea blending because they don’t overwhelm other ingredients such as herbs and dried fruit. Some of our favorite white tea blends are:...

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LizzyKate Tea Store Coming to Kirkland

Posted by Amy R at

We have some BIG news to share with you! After searching for almost a year, we have landed in a wonderful retail store location in downtown Kirkland. As our local fans know, Kirkland is a cute Seattle suburb located on the northeastern shore of Lake Washington. With boutique stores, sandwich shops, Pacific Northwest-theme restaurants, bakeries and art galleries, downtown Kirkland is a fun destination for an outing with friends or family. Marina Park is one block from our new location, and from spring through fall, the Wednesday Market and Summer Concert series take place there. After launching our online store...

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Intro to Black Tea

Posted by Amy R at

This month we’re showcasing black tea. Like other true teas, black teas are made from leaves of the camellia sinensis plant. The difference between black teas and other types of teas is that the leaves have been withered, rolled, oxidized and fired in an oven. During this process, the color of the leaves turns from green to brown and black, and various of flavors are created. The Chinese have produced green tea for thousands of years, while black tea is a relatively new tea. There is evidence that the Chinese first made black tea in the 1700s in the Wuyi...

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Comparing Teas

Posted by Amy R at

In a recent Specialty Tea Club package, we included the normal one ounce of each of the three teas. Plus we included a sample of Green Clouds and Mist Supreme which is a premium grade of Green Clouds and Mist (one of the three monthly teas). We recommended that tea club members make a cup of both types of green tea. To do this type of comparison with any two teas, try to use to same amount of tea and water temperature (for this tea, 170-180 degrees). As you’re making and tasting the tea, pay attention to: the dry leaf shape,...

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Resolve to Drink More Tea

Posted by Amy R at

Happy 2016! We hope one of your New Year's resolutions is to drink more tea! To help you with that goal, check out the LizzyKate Tea Club: you'll receive three new teas every month (enough tea to make a total of 25-30 cups) for only $20/month. We promise we won't repeat a tea in a year so you'll have the chance to try thirty-six new teas in a year. Plus there's no long term commitment and you can cancel at any time. You have a choice of either the Specialty Tea Club which includes teas with caffeine or the Caffeine...

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New Tea Sampler Sets

Posted by Amy R at

For a long time we've talked about offering tea sampler sets to allow you to try smaller quantities of multiple types of tea. It was tough to choose which teas to include but we made it happen in time for the holiday season! Each set comes with four 1-ounce samples in a kraft box with our signature tissue paper inside and wrapped in a silver ribbon! These sets are great for any tea lover or tea novice looking to try some fantastic teas. But how do you know which one(s) to choose for yourself or for a gift? Here are...

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1 Year Anniversary of LizzyKate.com

Posted by Amy R at

This month is the 1 year anniversary of LizzyKate.com! We thank you for your support and enthusiasm. Many of you have taste tested teas for us, rated our products on the site, joined our monthly tea club, and referred your friends and family to LizzyKate.com - we are so very grateful! Over the past year our inventory has grown to: more than 90 types of tea many varieties of teaware multiple tea making accessories and three types of Tea Clubs (Specialty Tea, Caffeine Lite and Combo Club). How far we've come from this blog post announcing the launch of our...

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Tea Steeping Tips

Posted by Will R at

Before we started our tea journey, we didn’t pay much attention to how long we steeped our tea or the water temperature. Now we know better! Here are some general guidelines: Use the best quality water as possible. Keep a timer nearby and use it every time you make tea (smart phones and microwaves timers work well). Use a thermometer to take the temperature of the water when you want it cooler (a candy or meat thermometer work well). Once you boil the water, you can pour it into a mug to cool for a couple of minutes or add...

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How is Matcha Made?

Posted by Amy R at

Halfway through my Japan Tea Tour in May, we visited a large matcha processing facility in Uji (south of Kyoto). If you haven't had matcha before, it's a powdered tea that is used in Japanese tea ceremonies. Recently, there's been a "matcha boom" in the US as health conscious consumers add it to their smoothies, baked goods, lattes, etc. There are various grades of matcha, including culinary and ceremonial, and on our tour we were able to see the different processing methods. In order to increase the flavor and color of the tea leaves, the tea plants used for matcha...

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Darjeeling: the Champagne of Teas

Posted by Amy R at

At the base of the Himalayas, the Darjeeling district is located in the West Bengal state of India in the northeast corner of the country. Darjeeling has only produced tea since the 1830s. While trying to grow tea in India, the British discovered the native Chinese tea bush (camellia sinesis sinesis) grew well in Darjeeling's high elevation (the average elevation is 7,000 feet). The British plantations marketed tea from that era as the Champagne of teas, even though the steeped tea was heavy, dark and brisk. In the 1960s Indian processors began to experiment with producing a lighter Darjeeling tea....

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Japanese Tea Insights

Posted by Amy R at

During my Tea Tour of Japan, I learned so much about Japanese tea and tea etiquette and want to share a few insights: When you serve Japanese tea to guests, fill each cup up halfway and then go around again to each cup to finish pouring the tea. This way everyone gets a mix of lightly steeped and longer steeped tea. Keep pouring the tea until the last drop – this is the most flavorful part and called the “golden drop.” Pay close attention to the temperature of the water and steeping time. The higher the temperature and the longer...

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Japanese Tea Tour

Posted by Amy R at

In May I traveled to Japan to take part in a Tea Tour of Japan! Dan Robertson of World Tea Tours was the amazing organizer and guide, and the group was a mix of people from the US and UK tea industries. We started in Tokyo and our first stop was Shikuoka near Mt. Fuji. We visited tea fields, several processing plants, a tea museum and a tea auction. As you can imagine, we did a lot of tea tasting at each stop, learning about the differences between sencha, gyokuro, hojicha and other types of Japanese tea. From Shizuoka we...

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