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)

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 it's 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)

As time goes on, more and more people are becoming curious about how to incorporate tea into food culture, and it is indeed slowly becoming a regular practice. Not only are teas fairly cheap and versatile, but they can also be served at different temperatures and intensities. That being said, here we'll have a broad look at how to think about pairing the 5 major tea groups with food, and the reasons behind it. (Read more)