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September 26, 2014

Ti Quan Yin – Iron Goddess of Mercy

Filed under: Tea in Arizona — Kwingert @ 10:24 am


This world famous oolong comes from the Fujian province in China, where it is prized for its floral and fruit like aroma.

The tea name is derived from an old legend in which a poor tea farmer faithfully maintained an old delapidated temple dedicated to the goddess “Guan Yin” ( Buddhism’s Bodhisattva of compassion). Every day, on his way to the tea fields, he sweeps the temple, and honors the goddess with fresh flowers.

Grateful for his watchful care, the goddess appeared to him in a dream and offers him a gift, which is to find behind the temple. She promises him that if he took good care of this gift, the gift would take good care of him, his family and his village. The next day, the tea farmer searches behind the temple and finds a unique tea bush. He takes the bush, plants it in his fields and carefully tends to it. The tea he receives from this special bush, is remarkable in flavor and character and quickly becomes a sought-after product which brings wealth to the farmer and his village. To honor the goddess Guan Yin, the tea was named after her.

Since the tea leaves are tightly rolled and therefore feel a little heavier, like iron, the tea was hence forth called “Ti Guan Yin” – Iron Goddess Of Mercy.

Ti Guan Yin’s dark jade curled leaves brew up into an amber liquor with a delicate and smooth, peachy, and sometimes slightly nutty flavor.

Ti Guan Yin can be infused several times and is truly a delightful oolong!



September 22, 2014

Not Just Green Tea Is Good For You…

Filed under: Tea in Arizona — Kwingert @ 10:00 am

Green tea sure gets a lot of attention in the media. It’s health benefits are widely promoted and we learn about new research on its chemical compounds every day. Meanwhile black tea has become the “cinderalla” of tea and is often considered the less healthy option.

Move over Green Tea!!! Research suggests that drinking black tea regularly may have distinct benefits on cardiovascular health:

Black Tea Helps Lower Blood Pressure

Drinking a cup of black tea as few as three times a day lowers blood pressure a significant 2 to 3 points, according to researchers of the University of Western Australia. These findings were puplished in the Archives of Internal Medicine. There is already mounting evidence that tea is good for your heart health, but this is an important discovery because it demonstrates a link between tea and a major risk factor for heart disease, writes Dr. Jonathan M. Hodgson, a professor at UWA’s School of Medicine and Pharmacology. The results bear further study, according to the authors, but if they are sound when spread over the entire population drinking tea could lead to a 10% drop in prevalence of high blood pressure and 7% to 10% decrease in the risk of cardiovascular disease.

Heart Attack Risk Falls With Three Cups of Tea

A study of 40 research papers linking black tea and disease prevention suggests taking three cups a day can slash the risk ofa heart attack by 60 percent and  reduce the threat of diabetes. According to a research study in the U.K., people drinking tea (3-6 cups /day)lower their risk of contracting heart disease by 30-57% compared to those who drink little or no tea.

The review also found evidence of a link between black tea consumption and a reduced risk of type 2 diabetes when one to five cups of tea were consumed daily.

If you are a black tea lover, this news should make your heart beat faster! More important than wondering which tea varietal has the most health benefits, it is the regularity with which you consume tea. It seems like 3-4 cups a day may just keep the doctor away!


source: UK Nutrition Bulletin

September 21, 2014

Herbs for Frayed Nerves

Filed under: Tea and Health — wbwingert @ 11:24 pm

Life seems to be much more faced paced than it used to be. When I try to meet with friends for lunch or plan a get-together for the weekend, it often takes several attempts and hours of calling, texting and emailing back and forth because everybody has to check the calendar, shuffle engagements around to make it work. We all are busy, constantly bombarded with information via TV, cell phones and internet, always in “on” mode and often pushing ourselves beyond mental and emotional limits. The result is chronic fatigue, exhaustion, digestive problems, salt and sugar cravings, headaches, frequent colds and depression.

While skeptic in the past, even Western science recognizes the connection between chronic stress and chronic illness. The holistic approach to healing has always acknowledged the interconnectedness between the mind and body as well as the importance of including mind in the treatment of the whole being.

There are many ways in which herbs can benefit the nervous system. Nervines, as these herbs are called, are divided into different categories: nerve tonics, nerve relaxants or sedatives and nerve stimulants.

Nerve Tonics are herbs that feed, nurture and strengthen the nervous system. They nourish the nerve tissue and are generally rich in calcium, magnesium and B-vitamins. While they are effective, they tend to be mild and therefore need to be taken regularly over an extended period of time. Herbs that belong in this category are chamomile, skullcap, valerian, hops and lemon balm.

Nerve relaxants/sedatives directly relax the nervous system. They help reduce pain, ease tension and help with sleep. These herbs have a more immediate effect and are therefore indicated for acute exhaustion or to alleviate stress and bring relaxation and calm. Valerian root, catnip, passionflower, hops, skullcap and California poppy are all great to soothe your frayed nerves quickly.

Nerve stimulants gently nourish and stimulate the nervous system. They activate the nerve endings and increase vitality. However, they neither provoke nor agitate the nervous system, but rather work in subtle and gentle way. So when you find yourself stressed, depressed and simply worn out, don’t reach for coffee, chocolate and cookies. Instead, have a cup of lemon balm, spearmint, ginseng, sage, or peppermint tea and curl up with a good book!

Consistency is the key to healing with herbs. While herbs and natural remedies may not provide the strong immediate effects of allopathic drugs, they will over time rebuild they nerve connections and create a vibrant health and well-being without deadening our senses.


Sweet Dreams Tea Blend

3 parts chamomile

1 part oats

1 part passionflower

1 part lemon balm

Combine the herbs and prepare an infusion. Take 1-3 tbsp. of the herb blend for each cup of water. Bring water to a boil and pour over the herbs. Cover and let steep for 30 to 60 minutes. Then strain the herbs and take small frequent doses starting about 3 hours before you go to bed.

September 12, 2014


Filed under: Tea in Arizona — Kwingert @ 10:00 am


Labor Day marks the end of summer …..and the beginning of flu season! Prepare yourself  and fight those nasty bugs with an this wonderful herb:


Botanical Name: Echinacea (E. angustofolia, E. purpurea, and E. pallida)

Parts used: Roots, leaves and lowers

Contra indications: Echinacea is not recommended for people with autoimmune diseases


Echinacea is among the most popular and well-researched herbs in the modern world. It is native to  the American continent and had been used by the native people for hundreds of years to treat bug and snake bites, gastric problems and diphteria,  before research studies supported its medicinal value and established  it  as a very potent immune system stimulant, anti-viral and anti-inflammatory.

There are three species of this plant, also called “purple cone flower”: Ecinacea angustofolia, E. purpurea and E. pallida. Herbalists argue over which  species is best, however all of them possess phytochemicals that help improve immune system function. How exactly does it do this?

  • the plant’s phyochemical  “inulin” improves the white cell blood cells’ ability to travel to the infection
  • it increases the number of white blood cells and activates them
  • it signals the body to  release interferon, a powerful anti-viral agent

Ecinacea is a first-line defense against cold and flus, yeast and respiratory infections. Even though very potent, it is absolutely safe for children and older people. To maximize the benefits, it is best used immediately at the onset of cold and flu symptoms. Echinacea should be used for a short period of time only, since its effectiveness will decrease if it is used continuously.

Dosage: You can make an herbal infusions using the leaves and flowers. Take 1-2 tsp per 8oz of boiling water and steep for 15 minutes. Drink 3 cups per day. If you prefer a tincture or extract, use 30-40 drops in juice or water 3 times daily.

While Echinacea is an excellent herb to ward of a cold or shorten its duration, there are many other herbs which can be taken as tonics to strengthen your immune system so that you may not even need Echinacea .

If you want to find out which herbs those are, sign up for our 2 hour class “Immunitea” on Sunday, September 19th and taste 5 immune-boosting herbals, learn about their use and make your own blend. You will also learn how to make other herbal remedies, such as lozenges, syrups and tinctures and take come some great samples and recipes!

September 11, 2014

We’re Back

Filed under: Green Tea,Newsletter — wbwingert @ 10:49 am
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Margarita – Souvia


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And we’re back…

Just like Schwarzenegger and Poltergeist – our news letter is back.  For a variety of reasons, we took a 3 month break from the Newsletter. Rest assured, all if fine in Tea-land.  Hope you enjoy this latest installment.  


A couple of tips as we head into summer –


In between newsletters, it is easy to stay informed by reading our blog.  New articles are also posted to our Facebook site. 


From Teas to Decoctions

 You may have heard herbalists talk about teas, infusions and decoctions and wondered what the difference was and when to chose one over the other to prepare your herbs.


Technically, only an infusion made with the leaves of the tea plant (Camellia sinensis), that is white, green, oolong and black tea, can be called a “tea”. All other infusions made with botanicals are called infusions or tisanes. In the world of herbs,however, a tea is a particular method of preparing herbs. In order to prepare an herbal “tea”, you take about 1-2 tbs. of plant material per 8 oz of boiling water; pour the water over the herbs, cover and steep for 5-10 minutes. Because of the relatively short steeping time, a tea is much milder and not all beneficial constituents are extracted. It is great if you try a new herb to see how your body tolerates it or simply to enjoy the taste.


An infusion is a stronger version of an herbal tea. They are generally made using the leaves, flowers and stems of a plant. The standard traditional recipe calls for 1/2-1oz of dried herb steeped in a pint of boiling water for 20-30 minutes (or even overnight). If you use fresh herbs, double the amount of plant material. Due to the longer steeping time, more of the healing constituents are extracted making the infusion more therapeutic than a tea. In order to get to the minerals in many nutritive herbs such as nettle, you have to steep the herbs for at least four hours. Of course the longer steeping effects the taste and most infusions tend to be quite bitter. To make them more palatable, use honey, sugar or lemon. Infusions are great when you are sick and need to get the maximum benefit from your herbs.


Decoctions are used to extract the medicinal constituents from the harder parts of the plant, such as bark, roots, rhizomes, dried berries or seeds. In order to prepare a, use the same amount of herbs as with the infusion per pint of water. Place the herbs in a pot and add the water. Bring everything to a full, rolling boil, then reduce the heat and simmer 20-30 minutes. Make sure the pot is covered!

Finally, strain the decoction through a fine mesh strainer into a glass jar or cup.


Speaking of concoctions…

Who says you can’t have your tea and margarita at he same time?

We added some green tea with lots of antioxidants to the original recipe for this tangy, tasty “Green Tea Margarita”

In this Souvia recipe, a  Margarita with lemon juice is blended with “green chai’ ice cubes!

For one serving,  you will need:

1 lime or lemon wedge

Saucer of granulated sugar for coating rim of glass

1/2 to 2/3 cup strongly brewed Souvia Green Chai frozen into 6-8 small ice cubes

2 1/2 tbs premium tequila

1 tbs fresh lemon juice

1 tbs orange liqueur (Cointreau) and 2 tsp sugar

Rub the lime wedge around the rim of a margarita glass. Dip and rotate the rim in the saucer of sugar, making sure to keep the sugar on the outside. In a blender, combine the chai ice cubes, tequila, lemon juice, orange liqueur, and sugar. Blend on the pulse setting until slushy. Pour into the sugar-rimmed glasses.


Thanks for Reading…

Thanks for reading this month.  Hope you found a nugget or two to take away.  Remember, slow down and enjoy a cup of tea or herbal infusion.  We hope you’ll visit us in the store, at one of our partners or online soon.  If you can’t get in, remember… we ship orders over $50 for free the same day and your tea will arrive quickly!

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September 10, 2014

Summer, Earl’s Sevret and Manly Teas

Filed under: Black Tea,Newsletter,Tea and Health — wbwingert @ 10:47 am


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Top Ten Manly Teas

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Summer is Inbound

As school winds down, graduations celebrate new beginnings for many and we turn towards summer activities parties, travel, etc. it means that Summer is almost upon us.   While many people drink iced teas year round consumption definitely increases in the summer months.  An why not?  Tea is healthy, low in calories, and a good hydration source.  Iced tea is easy to prepare and a great way to liven up any gathering.  In other summer news:

  • Father’s Day is June 16th – Check out the manly tea list below for inspiration!
  • We rolled out our new summer tea selection at the start of April with some great new tastes to try.
  • We will be closed Monday, May 26th in observance of Memorial Day
  • While you’re online take a moment to “Like” us on Facebook and follow us on Twitter.  We post our specials, links to interesting articles, health news and more.


The Secret of Earl Grey

What sounds like the title of a suspense novel, is the story about the beginnings of a tea which can be considered one of the most popular among traditional black teas.

While there are numerous opinions about when and how this tea blend was created, they all center on a political figure of the 18th century – Earl Grey.  Earl Grey, the person, was born Charles Grey II in England in 1764. He spent most of his life in politics and in 1830, became Prime Minister of Britain.

One of the versions of how Earl Grey tea got its name tells that during his political career, the Earl was very taken with a diplomatic gift he received – a chest of flavored black tea. He liked the tea so much that he asked British tea merchant Richard Twining to match the flavor of this mysterious tea. Twining created a blend of Indian and Ceylon black tea and added a bit of smoky Chinese Lapsang Souchong. He also used a special and rare ingredient which lent this tea its unique citrus fragrance and flavor. Since Twining blended the tea especially for the Earl, it was only fitting to name it after him – Earl Grey!

More recently, Earl Grey tea has made a number of appearances in movies: It is the favorite tea of Captain Picard of Star Trek, The Next Generation. If you are familiar with Dan Brown’s book “The Davinci Code”, you know that one of his characters, Sir Leigh Teabing, also liked his cup of Earl Grey!

The secret of Earl Grey – the tea that is, – Keep reading in our blog


Top 10 manly Teas

While in many of the world’s cultures tea is consumed by men, in the United States, many men’s tea consumption is limited to ice tea at their favorite Mexican restaurant.

I must admit that I used to be non-tea drinker.  However, after three years in Japan and my experiences with the varieties of teas from around the world, I have a new view of tea.

In convincing non-tea drinking men to try tea I have compiled a list of those teas that seem to appeal to them.  This list is known as the “Manly Tea list”.

  1. Lapsong Souchong – This black tea has a smoky campfire-like flavor from the drying process.   Think single malt scotch or a fine cigar
  2. Green Menthos –  a mild green tea flavored with mint.  It is refreshing hot or cold and requires no sugar.  A great introduction to green teas
  3. Gen Mai Cha – a Japanese blend of green tea with toasted rice kernels.  It has a great full body and served as a coffee substitute for me while living in Japan
  4. Earl Grey – 3 words – Jean Luc Picard
  5. Gunpowder – A great way to try a straight green tea, named for its tightly rolled leaf.  Plus what manly man wouldn’t like something with the word “gun” in it!
  6. Mount Everest Breakfast – A black tea with Assam and Keemun – easier to drink then to climb it!
  7. Pu-Erh mini-Touchas – this tea comes in cake form.  It has an earthy smell, medium body, and a unique taste.  Not for the faint of heart!
  8. Morning After – detoxifying herbal blend with a touch of mint.  Cleanse and sooth your system after poker night!
  9. Tiramasu Marscapone – Ok, I know this does not sound manly but this Rooibos makes a great finish after a meal, it has no calories, caffeine and won’t add to your waistline
  10. Vithanakanda – A Sri Lankan tea that goes great with milk and sugar.  Dark in the cup like coffee… No one will know you have switched!  A stealth tea!

So, be a man and give tea a try!

Thanks for Reading…

Thanks for reading this month.  We hope you’ll visit us in the store, at one of our partners or online soon.  If you can’t get in, remember… we ship orders over $50 for free the same day and your tea will arrive quickly!

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September 9, 2014

August, Emerald Tea, Thirsaty?

Filed under: Newsletter,Oolong Tea,Tea and Health — wbwingert @ 10:43 am
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Thanks to everyone who supported Independent Businesses everywhere during Independent’s Week!  It’s monsoon season in Arizona which means lower temps, higher humidity, and more dust than rain!  It’s like winter in the North, but with fewer clothes and better driving conditions.


Coming up in August:

  • There is still time to enter our drawing for a Summer Fun Basket – get a chance for every $25 you spend in July
  • Our featured herb this Oat Straw and nourishing herb – so stop in to find out more
  • Watch for our new “Kid’s Cup” a special size for our smaller customers


Matcha: Emerald Green Drink from Japan

There really is quite a bit more to this drink than meets the eye:  Matcha, the finely milled, emerald green tea powder, has been used in the traditional Japanese Tea Ceremony for centuries. In modern times, matcha has also been used to flavor and color foods such as soba noodles, green tea ice cream and a variety of Japanese sweets. In the west, matcha found its way into smoothies and lattes and is popular because of its rich taste and multitude of healthy nutrients.

How is it made?

While tea is produced in different countries throughout the world, matcha is unique to Japan. It is grown by local farmers using traditional methods from growing to milling.

The tea leaves used for matcha are shade grown and the preparation of this tea starts several weeks before the actual harvest, when the tea plants are covered with bamboo mats or tarp in order to reduce the exposure to sunlight and thereby increasing the chlorophyll content in the plant. It is the high chlorophyll content that gives matcha its distinctly green color. After plucking, the leaves are laid out flat to dry – the crumbled dried leaves make up the base product for matcha and are called tencha. Tencha is then de-veined, de-stemmed and stone milled into a fine, bright green powder, known as matcha. Only ground tencha can be called matcha, powered green teas made from other varietals, like sencha, are known as konacha –literally meaning “powder tea”.The most famous matcha producing tea regions in Japan are Uji in Kyoto, Nishio in Aichi, Shizuoka and northern Kyushu.


What is so good about matcha?

Matcha is renowned for many health benefits. It is rich in nutrients, anti-oxidants, fiber, amino acids and chlorophyll.  Drinking matcha exceeds the nutritional value of a regular cup of green tea since the whole leaf is consumed, and not just the tea-infused water. In 2003, researchers from the University of Colorado found that the concentration of the antioxidant ECGC is up to 137 times greater than the amount of ECGC in other commercially available green teas.

On the other hand, it is not only the nutritional value that is increased, the caffeine content is also higher than in a regular cup of green tea, making matcha a stimulating beverage that will get you going in the morning.

Matcha, like all shade grown teas contains the amino acid “L-theanine”. Besides giving the tea a sweeter taste, L-theanine also has a relaxing effect on the nervous system which seems to complement the stimulating effects of the caffeine, offering a sustained alertness over time without the jitters.

How do I make it? more on the blog



We all know tea can be incorporated into food, tea smoked duck, green tea in oatmeal, etc.  But if you are looking for something with a little more punch consider cooling summer cocktails with tea.


Matcha Salty Dog

This Salty Dog with matcha combines great flavor, presentation and a bit of health-boosting antioxidants and is the perfect drink to ring in the weekend.



  • juice of half a grapefruit
  • 2 tbsp vodka (or to taste)
  • 1/3 tsp salt
  • 3-4 ice cubes
  • 1/2 tsp matcha

 1. Squeeze the grapefruit to extract the juice. Moisten the rim of a glass with the rind and dip rim in salt. Fill the glass with ice cubes.


2. Place the grapefruit juice, vodka, and matcha in a cocktail shaker and shake until well mixed


3. Pour over the ice cubes and garnish with slice of grapefruit – serve immediately!


Consider these as well from our blog: Moroccan Mint Granita, Earl Grey Martini and more Ideas here

Thanks for Reading…

Thanks for reading this month.     Everyone who posts a picture of our teas on Facebook or Twitter (@souviatea) while on vacationgets 50g of any of or fruit flavored tea.   The best picture will get a $25 Souvia Gift card!   Runs through August 1st.

We hope you’ll visit us in the store, at one of our partners or online soon.  If you can’t get in, remember… we ship orders over $50 for free the same day and your tea will arrive quickly!

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September 8, 2014

Wrapping Summar Flu Fighters, and Ask Souvia

Filed under: Green Tea,herbals and fruit blends,Phoenix,Tea and Health — wbwingert @ 10:38 am
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Wrapping Summer

Flu Fighters

Ask Souvia




 Some herbs to boost

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Great blend to get you

through cold and flu

season. Pleasant tasting,

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Organic Astragulus

Widely used in Traditional

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Chase that cold away

with the immune system

boosting Echinacea!



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Wrapping up Summer

Just read a column in the Wall Street Journal that pointed out how August has changed from a relaxing month to one of back-to-school preparations and other hustle bustle.  In Europe, August is still a popular vacation time but here, school seems to start earlier and earlier and the traditional Labor Day end-of-summer milestone is a faded memory that is now a month into the school year.  The heat drags the energy out of us and it seems only our dogs know that it is best not to fight it and just slow down a bit.


Coming up in September:


Stay Healthy Through the Cold and Flu Season with elberberries!

This week I saw the first signs advertising “Flu Shots” reminding me that the season for cold and flu is just around the corner. According to the Center for Disease Control, flu season starts to peak in November and continues to peak through April. Therefore, it is a good idea to start strengthening your body’s immune function now so that it can better fight of those nasty viruses later.

While there are many herbs to help treat cold and flu symptoms and to shorten the duration of an illness, one deserves special attention:

Elderberry (Sambuccus nigra) is Mother Nature’s version of the flu shot and may actually help prevent you from contracting the virus. Elderberry syrup is Europe’s most esteemed formula for colds, flu, and upper respiratory infections.

Just how does elderberry keep the cold and flu at bay?

Flu viruses are primitive organisms that need the body’s cells as a host to replicate themselves. They puncture the cell walls with little enzyme-coated spikes called hemaglutinin and so break into the cell. Research has shown that elderberry has chemical compounds that disarm these spikes and prevent the virus from entering the respiratory cells thereby working in a prophylactic way.  Growing up in Germany, my mother got us through the winter by making sure we got our daily dose of elderberry Syrup. (The adults, on the other hand, preferred a glass of elderberry wine!) She would make many batches of the syrup and I have kept up with this tradition in my family as well.


In recent years, Elderberry syrup has been gaining in popularity here in the U.S. too and can be found in many  health food stores. But why spent a lot of money, if it is so easy and fun to make in your own kitchen.  All you need is:

                                                ½ cup of dried Elderberries

                                                3 cups of spring water

                                                ½ -1 cup of honey *


In a saucepan, bring the elderberries and water to a boil. Turn down the heat, cover and let simmer for 30 to 40 minutes. Strain the liquid, making sure you mash the berries in order to get every drop of the decoction. Add the honey to the warm liquid and fill in a glass bottle. The syrup will keep in the fridge for 3 months.  Take 1-3 tbsp per day for as a preventative remedy.

Alternatively, elderberriescan be taken as a tincture which is also very easy to make. Important is to start the tincture early since it takes six to eight weeks before it is ready for use.

                                2 cups dried Elderberries

                                80 proof or higher alcohol (I prefer vodka)

                                Quart size Mason jar with tight fitting lid

Place the dried berries in the jar and add enough alcohol to cover the berries. Macerate the berries until they are quite soft and the liquid is dark purple. Finish by adding enough alcohol to fill the quart jar until an inch from the top. Place the lid on the jar and label it with name of herb and date. Gently shake contents and keep in a dark cabinet for six to eight weeks. Strain the alcohol from the berries using a cheese cloth. Fill the liquid into tincture bottles, label them and keep them in a cool dry place.

Take one dropper full 3 – times per day to give your immune system a boost!

* Elderberries are safe and can be taken over extended period of time, however due to the use of honey, refrain from giving the syrup to children under the age of 1

Ask Souvia…

Dear Souvia:  I understand that there can be naturally occurring fluoride in Tea.  Do I need to be concerned?

Not, really.  The good news is that you would have to drink 100’s of cups of tea –  Dr. Weil article on the topic here.

Does tea contain caffeine?

Yes, tea contains caffeine, but even though a pound of tea contains the same amount of caffeine as a pound of coffee, less tea is needed to brew a cup of tea and, therefor,e the caffeine content per cup is considerably lower than that of coffee. According to a Canadian Health report, a 6 oz cup of regular coffee contains approximately 100mg of caffeine, while 6 oz of tea contains only about 24 mg of caffeine.  The amount of caffeine can vary significantly depending how long it is brewed and the style of leaf.

Is High Tea the same as Afternoon Tea?

No. The Afternoon Tea Tradition started in the 1800’s when Lady Bedford had an Afternoon snack prepared to tide her over until dinner. High Tea was so-called due to the high tables it was often served on. It was a full meal and not like anything served at a typical Tearoom. Many people use these terms interchangeably, but they are very different things.


Thanks for Reading…

Thanks for reading this month.   We hope you’ll visit us in the store, at one of our partners or online soon.  If you can’t get in, remember… we ship orders over $50 for free the same day and your tea will arrive quickly!

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The 22,000 Virtues of Tea

Filed under: Tea in Arizona — Kwingert @ 10:10 am


Modern science is discovering the wealth of potential health benefits of tea and while researchers examine the individual constituents,  giving them fancy names like Epigallo chatechin Gallate (ECGC), Japanese Buddhist priests described the healing nature of the tea plant in much simpler terms. the following poem is attributed to the Japanese Buddhist monk Myoe (1173-1232) who had it inscribed on his teakettle.




Tea has the blessing of all deities

Tea promotes filial piety

Tea drives away all evil spirits

Tea banishes drowsiness

Tea keeps the five internal organs in harmony

Tea wards off disease

Tea strenghtens friendship

Tea disciplines body and mind

Tea destroys the passions

Tea grans a peaceful death


It is simplicity in which the true healing lies!


September 5, 2014

More Ways than One to Have Your Tea

Filed under: Tea in Arizona — Kwingert @ 10:00 am




Tea is healthy – we all have gotten the message and hopefully include tea into our daily lives. With over 3000 varietals, not including flavored options, this isnt’ a boring exercise at all. If you are one of those people who is stuck on that English Breakfast that you have been drinking for years, or cannot quite get what the fuss is all about this grassy tasting green tea, then it is time to branch out and experiment – try something new – and who says tea is just for drinking either?

I found this “Smoky Tea-Spiced Pecan” recipe for a delicious cocktail snack and hope you’ll give it a try some time!


1tbsp loose-leaf Lapsang Souchong

6 tbsp granulated sugar

1/2 tsp smoked sea salt

1/4 tsp ground cinnamon, ground allspice and cayenne pepper

1 egg white, 1tbsp water

1 pound pecan halves

Finely grind the tea leaves in a spice grinder. In a small bowl, mix together the ground tea, sugar, salt, cinnamon, allspice and cayenne. In a large bowl, whisk the egg white until frothy then add the water in.  Add the tea mixture and whisk everything well. Let it rest for 15 minutes so that the sugar can dissolve.

Preheat oven to 300F. Line a baking sheet with parchment paper.  Whisk the mixture briefly and then add the pecans. Spread the nuts on the baking sheet and put in the oven. Reduce temperature to 250F and bake for 45-60 minutes until the nuts are crisp and toasted, rotating them halfway through.

Once they are have cooled, store them in an airtight container at room temperature or in the freezer.

They nuts are yummy and pair will with a Mart-tea-ni!

Try it out yourself….