It's All About Tea — food pairing

Many tea lovers ask themselves how to dispose of used tea leaves. Although the leaves have depleted their taste and aroma, there are still plenty of ways to recycle them.

Discarded tea leaves can be used to create functional objects for the household, make natural cosmetic products, or implement in your arts & crafts activities for an added dose of health and beauty in your everyday life! (Read more)

Continuing this month's topic of food with tea, we have a popular Chinese street snack - tea eggs! In this post, we'll discuss how to make tea eggs and the different variations that exist.

You can find tea eggs sold from street vendors all over China. In Taiwan, where tea eggs are particularly popular, you can find them steaming hot in every single 7-11 and even in many bubble tea shops. There, they can be enjoyed alongside a refreshing cup of iced tea. (Read more)

In the past, we have written about a very popular Japanese concept mottainai. Literally translated as “what a waste!” it is actually more of a life philosophy. Following the philosophy of mottainai, we make sure that everything gets used to the fullest. Nothing gets wasted. Perhaps, this is where Japanese green tea over rice comes in, otherwise known as Ochazuke. (Read more)

Matcha is always at the forefront of our tea shelf, not just because its a significant boost of energy and exquisite ceremonial style, but also because it's undeniably versatile!

From tea to lattes, smoothies, cocktails, cakes, cookies, salad dressings, barbecue rubs, soup broths, you name it! Matcha has been used both in cooking and beverages for decades. (Read more)

Aside form drinking tea Gong Fu style or in the case of matcha, Cha No Yu, mixing tea with alcoholic beverages is also becoming very popular. You might be surprised how well these two beverages go together! Give the Matcha Martini a try and if you like it feel free to experiment with other teas and alcohol combinations. (Read more)