Tea of the Week: Bigelow’s Girl Scout Thin Mints Herbal Tea

Knock, knock, knock. And there they are…Girl Scouts, with their adorable smiling faces, asking if you’d like to buy just a few boxes of cookies.

It’s a daunting dilemma having Girl Scouts show up at your front door, especially if you’re trying to watch your calories. You don’t actually want to tell the sweet little girls “no,” do you? For those of you who feel my pain, there’s hope for us and it comes in the form of tea…more specifically, Girl Scout Thin Mints Tea!

In partnership with the Girl Scouts of America, Bigelow Tea Company launched its cookie-flavored teas earlier this year. As the operator of the largest working tea plantation in the US, leave it to Bigelow Tea to come up with a distinctively all-American tea flavor to delight the young at heart. On top of that, Cindi Bigelow, the third-generation President of the company, was once a proud Girl Scout herself!

Next year, I’m hoping that the Girl Scouts come knocking on my door with both cookies and tea. How great would that be? In the meantime (for those of us in the US), be on the lookout at your local grocery stores. Like the cookies, Thin Mints Herbal Tea is a seasonal offering, so it’s a great idea to stock up while you can!Tasting Notes for Bigelow’s Girl Scout Thin Mints Herbal Tea:

BREWING TIPS:  Brew at 212 degrees F for 4 minutes. This tea brews dark and strong quickly so keep an eye out while it’s steeping.

THE BLEND:  A mix of peppermint, chicory, rose hips, licorice root, low-fat alkalized cocoa powder, natural chocolate flavors, and other natural flavors.

THE SCENT:  Of soft, bright peppermint with hints of rich caramel.

THE STEEP:  The color is dark chocolate brown, like coffee! Each sip starts with the smooth taste of chocolate followed by mild mintiness. The chocolate and mint flavors are well-balanced where one doesn’t overwhelm the other. This is great served on its own if you want to taste more of its peppermint base. Enjoy it with a splash of milk to highlight its rich, deep, chocolate flavors. I like the taste of this brew hot, not cold.

GET IT:  The tea is available in grocery stores during the months of March, April, and May this year. It can also be found on Amazon, but not at the Bigelow site. I found my tea at Sprouts, alongside Caramel and Coconut, the tea version of Caramel deLights (a.k.a. Samoas)!

FOOD PAIRING:  Since this is caffeine-free, refreshingly minty, and inspired by cookies, it’s ideal as a substitute for dessert. If you want to indulge, serve this with anything chocolatey like Chocolate Petit Fours, Homemade Chocolate Pocky, or those leftover Thin Mints parked in your freezer (are there any left!?). The touch of mint makes this tea a delicious partner to a few pieces of dark chocolate. This is also great for the calorie conscious who are craving a taste of Thin Mint Cookies minus the guilt.

Tea of the Week: Nina’s Thé de Marie Antoinette

If you’ve ever watched Sofia Coppola’s Marie Antoinette, there’s a scene where the Queen of France partakes in a delicate cup of blooming Chinese jasmine tea. The scene is meant to reflect the decadence of the times, precisely what lead to the queen’s tragic death during the French Revolution.

Aside from being known for her beauty, fashions, and whimsical hairstyles, what’s less obvious is what a dedicated mother Marie Antoinette apparently was. She had 4 children, 2 who passed away while she was still alive, one who would suffer a terrible death during the Revolution, and only one daughter (her first-born) who would live to adulthood.

Nina’s Marie Antoinette blend is a tea that reflects back on the happier times in Marie Antoinette’s dynamic life. This Ceylon black tea combines the flavors of apples and roses. The tea is flavored with apples that come from King’s Kitchen Garden, otherwise known as Le Potager du Roi, in Versailles.

Upon realizing that her first-born was a girl and not the male heir that everyone wanted, it’s said that the queen stated: you are not what was desired, but you are no less dear to me. Here’s to all the mothers out there who accept their children, wholeheartedly, without conditions. More than anyone else, you deserve to sit back and relax with a good cup of tea!

Tasting Notes for Nina’s Thé de Marie Antoinette:

BREWING TIPS:  Brew at 212 degrees F for 3 minutes.

THE TEA:  Black Ceylon tea from Sri Lanka mixed with rose petals and natural rose and apple flavor.

THE SCENT:  If you love feminine, perfume-like teas, this is the blend for you! This tea combines the scent of fresh roses with juicy, cut apples. The perfume notes will markedly soften upon brewing.

THE STEEP:  Brews to a brilliant coppery gold. The steep is bold but not at all harsh. The apple flavor is that of tart, green apples, and is much more pronounced than the taste of roses.

GET IT:  At the Nina’s Paris website or on Amazon.

FOOD PAIRING:  This tea pairs well with French macarons and petit fours because it’s strong black tea base balances out the sweet factor in these confections. Perfect for enjoying with mom for Mother’s Day breakfast or brunch!

Tea of the Week: Den’s Tea’s Gyokuro Suimei

My hubby and I are planning on moving into a new home this summer. Choosing cabinets, comparing countertops, rethinking paint samples…it’s been an exciting process. Figuring out what to do with our yard is officially next up on our to-do list. With the wretched California drought staring us in the face, we’re actually having to consider the option of synthetic grass now (boo!). I’m not sure what will become of our yard, but with Den’s Tea’s Gyokuro Suimei I know I can always count on an authentically grassy experience–drought or no drought.
The thin, string-like needles of Den’s Tea’s Gyokuro Suimei produce a richly vibrant green liquor that’s bursting with spring vegetable flavor. One of the marked characteristics of this tea is the color of the brew, which looks and tastes as if the tea was juiced not just steeped. If you like your green tea to brew to true green (not yellow, amber, or brown), then this is definitely the cup for you. 
I love to treat this Japanese green tea as one of my very special green teas, not for the everyday. It’s a slightly pricier tea but absolutely worth it if you are an avid green tea lover. As the days get warmer, this is delicious when prepared as an overnight, cold brew. Enjoying it this way will help to accentuate the fresh, bright qualities of this tea…super refreshing and crisp to the last drop!

Tasting Notes for Den’s Tea’s Gyokuro Suimei:

BREWING TIPS:  Brew at 140 degrees F for 2 1/2 minutes for the first steep. Increase the brew temperature to 160 degrees F for 1 minute for the 2nd steep.

THE TEA:  Rich, dark, needle-thin green leaves. The tea looks like perfectly preserved, cut grass.

THE SCENT:  The scent is reminiscent of seaweed and fresh-cut green vegetables like bok choy, asparagus, or baby kale.

THE STEEP:  The brew steeps to a brilliant, dark, emerald green, as if it were a clear version of matcha. It’s taste is a balance between sweet and savory. The tea is rich with pronounced umami flavor, almost like a green vegetable broth. Mildly sweet and very slightly bitter.

GET IT:  At Den’s Tea’s website.

FOOD PAIRING:  The steeped leaves of this tea are so tender and flavorful that you can actually eat them! I love throwing them into steamed rice that’s paired with light Asian dishes. Try using them in my White Cut Chicken with Ginger Scallion Oil and Tea Rice or as a replacement for matcha when making Matcha Sushi Balls. For dessert, try a cup of this vibrant brew with Coconut Milk Pudding.

London Tea Club & A Giveaway!

Each April, my hubby and I celebrate our anniversary twice. We celebrate on April 1st to mark the day we met on a blind date (April Fools’ Day!) and again on April 25 for the day we tied the knot. I enjoyed these red roses as a surprise from my sweet hubby earlier this month, and along with some gorgeous teas from London Tea Club, we toasted to another rich and eventful year together. I’m always looking for elegant and effortless ways to enjoy tea, so I was really thrilled to learn that London Tea Club recently expanded to include memberships in Europe, Canada, and even the US! As I’m sure many tea lovers would agree, our friends over in London know how to do tea the right way. What I love most about London Tea Club is that they take all the fuss out of creating a luxurious tea time experience. Open your mailbox, boil some water, sit back and relax…it’s just as easy as that.
Each month, London Tea Club sends you 3 tubes of tea to cater to your personal tea tastes. Don’t like herbal tea? Just let them know (they’ll ask you before your first delivery)! Over time and as your tastes change, the package will continue to be customized to suit you. The month’s mailer will include detailed brewing instructions, tea filters, and my favorite…suggestions on how to pair each tea with food!
If you’re looking for a beautiful gift for Mother’s Day, birthdays, or anniversaries, a one-time or recurring subscription to London Tea Club is an ideal present for any tea lover. Use coupon code “thirstyfortea” at checkout for £5 off your first delivery!

Their current tea offerings include Coffee Rooibos, Big Red Robe, Taiping Monkey King, Charles Dickens (a black tea blend of Assam, Keemun, & Lapsang Souchong), Sikkim Black Tea, Lemongrass Mint, Pomelo Oolong, and White Darjeeling. I know which 3 I’d love to see in my mailbox…which flavors are you curious to try?

***Congratulations to Ula, winner of this month’s tea sampler from London Tea Club!***

GIVEAWAY ENTRY RULES:

Enter to win a gorgeous box of teas from London Tea Club by following three easy steps!

1. Leave a comment on this post.

2. Follow London Tea Club on Facebook.

3. Follow London Tea Club on Instagram (@londonteaclub).

*** Participants must be at least 18 years old and live anywhere in North America (US, Canada) or Europe (including the UK). The giveaway contest ends May 2nd, 2015 and the winner will be announced on May 9th…good luck!!

Tea of the Week: Sakura Blossom Tea

Japan is brimming with cherry blossoms this time of year. Just this past week, my great friend Danielle from This Picture Book Life got a glimpse of the blooming beauties, up close and personal, on her visit to Shinjuku Gyoen National Garden in Tokyo. Me, jealous? You got that right!Every spring, Japan’s meteorological agency tracks the blooming of cherry blossoms across Japan. This geographical mapping helps for people to plan for hanami, otherwise known as picnicking under cherry blossom trees…sounds splendid, doesn’t it? My only hope (at least for this year) is to sit back with a cup of sakura tea in my living room…because darn it, if I can’t enjoy springtime in Japan then at least springtime in Japan can come to me!Brewing sakura tea or sakura-yu is an exquisite experience. The pickled blossoms unravel into delicate, feathery, tutu-like blooms upon being hit with hot water. The diaphanous petals give way to a salty, floral sip that’s certainly not your everyday herbal brew. If you’ve ever had sakura tea before and found it too salty, do what my tea blogger friend Nicole from Tea for Me Please suggests and keep a spoon and bowl of the saltier first steep (used to rinse the blossoms) around. You’ll be able to easily adjust the strength of the tea to your liking.

Tasting Notes for Sakura Cherry Blossom Tea:

BREWING TIPS:  Have 2 teacups ready. In one cup, steep 1 large or 2 smaller blossoms in 160 degrees F water for 5 minutes. After 5 minutes, use a spoon to transfer the steeped blossoms to a new cup. Leave the cup containing the first steep aside. Fill the second cup with hot water, then enjoy this tea. Spoon more of the stronger, saltier first steep into the second steep to your taste preference.

THE TEA:  Expect the blossoms to be hot pink or bright mauve in appearance, with brown stems. They’ll be completely covered in salt, so it’s a good idea to shake some of the excess salt off before steeping.

THE SCENT:  Preserved in tons of salt and plum vinegar, the blossoms smell sweet and pungent as you would expect from something that’s been pickled.

THE STEEP:  A faint, pinkish-yellow brew that’s lightly floral and slightly salty. Subtle on the palette and best enjoyed hot to bring out the mild flavors. Expect the blossoms to lighten in color as they steep.

GET IT:  At well-stocked Japanese markets or on Amazon.com.

FOOD PAIRING:  I love to enjoy sakura tea with traditional red bean based Asian treats like steamed buns or mochi. The mild saltiness of the brew is a nice contrast to the sweet, heavier taste of adzuki bean. For a savory change, enjoy these with decorative Matcha Sushi Balls. The blossoms can also be used to decorate and cook with as long as you give them a quick rinse to remove the excess salt and then dry them with paper towels. If you end up eating the blossoms their sour flavor will be that much more pronounced.

Tea of the Week: Bellocq’s No. 22 National Parks Dept.

Here’s a blend for all you rugged wilderness lovers out there. Now that spring has officially arrived and nature is coming back to life, it’s time for an invigorating cup inspired by everything we love about the new season. Bellocq’s National Parks Dept is an earthy, organic blend of botanicals and blooms. As you drink this tea you can literally sense branches and twigs crushing under your steps. As an avid Martha Stewart fan, I learned about Bellocq Tea Atelier many subscriptions ago. This company hails from Brooklyn where the founders of this tea company met while working at Martha Stewart Living Omimedia. Bellocq has an exquisite collection of mostly organic, handcrafted, single-estate teas. Their teas can be on the pricey side, but if you pick a blend like National Parks Dept., the tea is worth every penny.
National Parks Dept. is like a tranquil walk through the woods without the threat of mosquito bites, dehydration, and getting lost. What’s most remarkable about the blend are the added cedar tips, still bright green and aromatic, as if they’ve just been snipped off of a sappy fir tree. Yellowstone, Yosemite, The Great Smokey Mountains…turn that tea kettle on and you’ll be there!Tasting Notes for Bellocq Tea Atelier’s No. 22 National Parks Dept.:

BREWING TIPS:  Brew at 200 degrees F for 5-6 minutes.

THE TEA:  This rustic, organic blend is a mix of twigs, leaves, and blooms. What seems like a random scoop of nature’s shrubbery is actually 2nd Flush Darjeeling, Assam, twig tea, juniper berries, wild blue cornflowers, and cedar fir tips.

THE SCENT:  Like a hike through the woods on a sunny day. The scent of pine and cedar is pleasantly strong here. If you love the smell of freshly cut Christmas trees during the holidays then you will love this blend.

THE STEEP:  A handsome, coppery brown steep. Full-bodied yet mellow. You can definitely taste the twig tea (Kukicha) here. It takes the edge off of the stronger Darjeeling and Assam teas, and gives the blend a rich, rounded, slightly sweet finish. If you enjoy your black teas with sweetener, I would suggest a touch wild honey or maple syrup.

GET IT:  At One Kings Lane or at the exquisite Bellocq Tea Atelier site.

FOOD PAIRING:  This tea is ideal for a spring brunch or with breakfast favorites like pancakes, waffles, or french toast. Also great with Fragrant Orange English Scones, Maple Brick Toast, or Blueberry English Muffins. For a savoy change, enjoy the tea with Beef Bourguignon Pastries or Turkey Tarragon Tea Sandwiches.

Tea of the Week: Mark T. Wendell’s Irish Breakfast

Where do you go in America to order best-quality Irish Breakfast tea without having to pay overseas postage fees? Well, Boston of course! There’s nothing like a robust, malty cup of Irish Breakfast in the mornings. A good cup of Irish Breakfast tea is like a magical elixir of sorts, a full-bodied brew to get you charging through your day.

Mark T. Wendell Tea Company has been around for over a century now…111 years to be exact! The company opened in 1904 supplying a variety of luxury goods to the New England elite. Today, the company sells tea exclusively, and has an impressive selection of Chinese and Indian teas. I love their gift sets, especially their English-Irish-Scottish Breakfast Tea trio and Julia Child’s Favorites Tea Sampler. I find it fascinating that the beloved French Chef herself bought teas regularly from Mark T. Wendell’s.
Mark T. Wendell’s Irish Breakfast is an Assam blend, made up of small and large black leaves. What I appreciate most about the steep is that it’s strong without being overpowering. Just a few sips will leave you with a pep in your step and ready to make your own luck!

Tasting Notes for Mark T. Wendell’s Irish Breakfast:

BREWING TIPS:  Steep with water that has reached a full boil for 4-5 minutes. Strain out the leaves on time for a perfectly strong brew.

THE TEA:  A blend of small and large leaf Assam. Black leaves, about 1/2″ in length, with smaller brown specks throughout.

THE SCENT:  A strong, sweet scent of fermented malt.

THE STEEP:  Brews to a dark, reddish mahogany. This Assam blend is bold and malty, yet light and brisk on the palette. I like to drink it straight up, but I’m sure many would prefer this with a splash of milk and sugar or a slice of lemon. An excellent substitute for coffee drinkers, and excellent as an iced tea. This is my go-to when I need an afternoon pick-me-up.

GET IT:  At the Mark T. Wendell site.

FOOD PAIRING:  Ideal for breakfast or brunch, wherever you would usually serve coffee. I like to enjoy this brew with a hearty bowl of steel-cut Irish oats in the morning or with a rich Irish Oat Flapjack in the afternoon. This would be a beautiful complement a traditional full Irish breakfast. It’s also fantastic with a thick slice of Irish soda bread or a meat and potato stuffed pasty.

Tea of the Week: Mandala Tea’s Milk Oolong

What’s your favorite tea? Among all the packets, tins, and boxes of tea floating around in my stash, Mandala Tea’s Milk Oolong stands out as one of my favorites. The tea gets its name from its sweet, milky finish and is almost desert-like in taste. Just so you know, there isn’t a smidge of milk or cream in this tea, nor is there ever a reason to add any!It’s this brew’s balance between light and rich, pure and complex that makes it such an amazing sip. The tea is grown in altitudes between 1,600 and 3,200 feet above sea level where sunny days and cool nights help the leaves to develop such exceptional flavor. This milk oolong is a favorite of many tea enthusiasts and bloggers, yet another delicious selection from Mandala Teas. Tasting Notes for Mandala Tea’s Milk Oolong:

BREWING TIPS:  Brew at 190 degrees F for 20 seconds for the first few infusions, then for 10-20 additional seconds for later infusions. You should be able to get many steeps out of this tea. I like to take these leftover steeped leaves and place them in my ice water to extract every last trace of flavor from the them…yes, the tea is that great!

THE TEA:  Tightly rolled, dark green balls that unravel into large leaves as they steep.

THE SCENT:  Floral and fragrant, like tropical orchids, lilacs, or gardenias. This brew reminds me of my favorite place in the world, Hawaii. A whiff of this tea brewing is like getting a hit of sweet island air.

THE STEEP:  Brews to a pale, golden-yellow. Lightly sweet yet rich and buttery. Hints of coconut, cream, honey, and caramel that are distinct but subtle. To be clear, this milk oolong has nothing to do with milk tea or bubble (boba) milk tea. There are absolutely no sweeteners or dairy additives here.

GET IT:  At Mandala Tea’s site.

FOOD PAIRING:  This would be perfect with a tropical fruit salad with pineapple or mangos. Also lovely with light coconut milk-based desserts, like dairy-free panna cotta or Chinese coconut jello. For a savory change, serve this with spring rolls or sushi. Also great with white-fleshed fish like rock cod, tilapia, or mahi-mahi served Asian-style, with plenty of scallions and ginger.

Tea of the Week: Red Blossom Tea Company’s Grand Scarlet Robe

Chinese New Year is a time when the most enticing foods are served in plenty. If you are looking for a well-rounded cup of Chinese tea to go along with those bites and meals, then there’s no need to look any further. Red Blossom Tea Company’s Heritage Beido, also known as Grand Scarlet Robe, is a rich Wuyi Oolong, grown from cultivars thought to be direct descendents of very rare Da Hong Pao mother trees.
Grand Scarlet Robe…now doesn’t that sound luxurious? Well, in taste and price, it is. Da Hong Pao (the Chinese translation of Grand Scarlet Robe) is the name of the mother trees that this Heritage Beido is thought to have derived from. Often called the world’s most expensive tea or the king of oolongs, Da Hong Pao is usually reserved for wealthy connoisseurs and dignitaries in China. It’s rumored that even President Nixon received some as a gift from Chairman Mao during his visit to China in 1972.
Although some may compare this tea to a smokey Lapsang Souchong, I completely disagree. Whereas I find Lapsang to be over-the-top assertive, where you can literally taste the pine wood fire it’s burned over, this Wuyi Oolong is well-balanced and smooth. When brewed with care, you can taste all of its sweet, savory, fruity, and roasty notes equally. This is one beautifully harmonious sip, one that came highly recommended by the Red Blossom Tea Company staff.

Tasting Notes for Red Blossom Tea Company’s Heritage Beido (Grand Scarlet Robe):

BREWING TIPS:  Rinse the leaves in a small amount of 200 degree F water for 1 second, then drain and discard the liquid. This will help to soften the leaves in preparation for steeping. Steep the leaves at 200 degrees F for 1 minute, 20 seconds for the first infusion. For each subsequent infusion, steep for an additional 30 seconds more than the last infusion. You should be able to get 3-4 flavorful infusions out of these leaves. I like to brew this tea in very small batches, in a small teapot or gaiwan for maximum control during brewing.

THE TEA:  Blackish-brown, wiry, twisted leaves. Some of the leaves are up to 2 1/2 inches in length.

THE SCENT:  Strongly woody, like a whiff of smoldery leaves after a light charring. There’s something tobacco-like about the scent, in the best way possible.

THE STEEP:  A rich, golden amber. Toasty, warm, and reminiscent of peach pit. The tea has a honey-like, floral sweetness with caramel and toffee notes–a result of its traditional “heritage” charcoal roasting.

GET IT:  In San Francisco’s Chinatown at the Red Blossom Tea Company, or online at the Red Blossom Tea Company site.

FOOD PAIRING:  This tea is going to be delicious with Chinese New Year Favorites like Siu Mai Dumplings, BBQ Pork Buns (steamed or baked), or Egg Custard Tarts. For an Asian American twist, serve them with Waffle Cone Fortune Cookies with some auspicious messages tucked inside!

Tea of the Week: Wedgwood’s 1870 Golden Rose

Are you ready for Valentine’s Day? Whether you are buying a bouquet for your sweetie or even for yourself this February 14th, roses are always a good idea. For a change on tradition, you might think about gifting your bouquet in tea form. That’s where Wedgwood’s 1870 Golden Rose comes into play. This blend is a lovely potpourri of fruit and flowers, a blended Chinese green tea that I am officially over the moon about.

If the Wedgwood name sounds familiar, that’s because it’s the same British company known for its elegant porcelain and bone china. I was so happy to discover that Wedgwood recently started selling their teas here in the US, and this tea was one of the main reasons for that excitement.

Wedgwood’s 1870 Golden Rose is a distinctively feminine blend, a treasure among perfume-like teas. This steep is elegant and charmed, like a pure taste of romance. If you or your sweetie loves the idea of stepping through a bountiful English garden of sweet berries and fragrant blooms, then I’m sure that you’ll simply adore this tea.

Tasting Notes for Wedgwood’s 1870 Golden Rose:

BREWING TIPS:  Brew at 175 degrees F for 3-5 minutes. As this is a delicate green tea, be careful not to overbrew.

THE BLEND:  Made up of twisted green tea leaves, large rose petals, strawberry pieces, and cornflowers.

THE SCENT:  If I were rich, I would place piles of this tea around my house. The tea is scented like a thriving English garden between spring and summer. Or, if you can’t imagine that, it’s like going to a farmer’s market and walking into a stall that only sells ripe strawberries and big, fat, just-bloomed roses. If the winter has you missing the scent (and taste!) of red, ripe strawberries, then this is the tea for you…true aromatherapy!

THE STEEP:  A golden, soft orange. This is a lightly sunny sip with mild bok choy notes from the Chinese green tea base. You could add a touch of honey to this tea to accentuate its floral notes.

GET IT:  Online, at the US Wedgwood site, the Canadian Wedgwood site, or the UK Wedgwood site for tea lovers living in Europe.

FOOD PAIRING:  This is a great tea to have with a classic afternoon tea spread of English Scones or Mini Cream Scones, tea sandwiches, and petit fours. Also lovely when enjoyed with a simple slice of toast and jam.