1 lb Organic Japanese Culinary Matcha $99
New Earth Tea Recipes
GIN ZING RITA
3 oz. Tequila*
1 oz. Triple Sec
1 oz. fresh squeezed lime juice
3oz. DOUBLE strength cold brewed Gin Zing tea
For a sweeter drink, add agave to taste.
Mix all ingredients, and fill pitcher with ice.
*Variation: Infuse Tequila with 1 1/2 tsp. Gin Zing dry tea for 4 hours, and strain, instead of adding 3 oz. cold brewed Gin Zing tea.
ZING MARTINI
2 oz. DOUBLE strength cold brewed Gin Zing tea
1 oz. Sweet Vermouth
2 oz. Hendricks Gin
Mix all ingredients and serve.
MOSCOW MULE WITH ZING
1/2 lime
2 oz. infused Vodka* (infused with 1 1/2 tsp. Gin Zing dry tea for 3-4 hours, then strain to put in drink)
4 oz. ginger beer
Squeeze lime juice into Collins glass (or copper mug), and drop in 1/2 lime. Add 2-3 large ice cubes, pour in infused vodka, and fill glass with cold ginger beer.
GIN GIN ZING
(2-4 servings)
1 cup DOUBLE strength cold brewed Gin Zing tea
4 oz. Gin
1 cup ginger ale
2 tsp. grenadine
Mix all ingredients, and pour over ice.
ROYAL APPLE PIE SHOOTER
2 shots infused apple cider* (infuse 1 cup apple cider with 3 tablespoons Royal Cinnamon dry tea for 3 hours, and strain)
1 shot Vodka
whipped cream
Pour infused cider and Vodka in a glass. Top with whipped cream.
HOJIN AND TONIC
1 oz. Hendricks Gin
2 oz. DOUBLE strength cold brewed Hojicha tea
2 oz. tonic water
1/4 lime
2 thin slices cucumber
1 basil leaf
Muddle basil, cucumber, lime and tea. Add tonic water, gin, and stir.
SCOT-CHA TODDY
1 shot Scotch
1 T honey
Fill cup with hot DOUBLE strength hot or cold brewed Hojicha tea. Add Scotch and honey, and stir.
TIPSY TEA LEMONADE
(3-4 servings)
3 oz. DOUBLE strength cold brewed Hojicha
2 tsp. honey or other sweetener
2 T fresh lemon juice
6 oz. Vodka
Ice
In a small pitcher, mix tea, honey, lemon juice and Vodka. Fill with lots of ice.
HOJI MINT JULEP
(single serving)
2 1/2 oz. infused Jim Beam Bourbon Whiskey* (infuse 5 oz. Bourbon Whiskey with 3 tablespoons Hoji Mint dry tea for 3 hours, strain - this is enough for 2 drinks)
4 fresh mint sprigs
1 tsp. powdered sugar
2 tsp. water
shaved or crushed ice
Muddle mint leaves, powdered sugar, and water in a Collins glass. Fill the glass with shaved or crushed ice, and add the infused Bourbon. Top with more ice, and garnish with a mint sprig.
HOJITO (ROASTED GREEN TEA MOJITO)
(4 servings)
2 limes juiced
1/2 cup mint leaves
1/4 simple syrup with 1-2 sprigs mint
1 cup DOUBLE strength hot brewed Hoji Mint tea chilled
3/4 cup white Rum
1 cup club soda
ice
In a pitcher, add lime, simple syrup, mint and muddle with the end of a wooden spoon. Add cold tea, rum, club soda and ice. Garnish with mint leaves.
BAILEYS CHAI
2 oz. Baileys Original Irish Cream
1/2 oz. Vanilla Vodka
6 oz. DOUBLE strength hot brewed Hoji Chai tea
Combine Irish Cream and Vodka in a mug. Add hot Hoji Chai tea. Garnish with whipped cream and a sprinkle of cinnamon.
HOT CHAI BUTTERED RUM
(6 servings)
3 cups DOUBLE strength hot brewed Hoji Chai tea
4 T butter
5 T brown sugar
6 oz. Rum
Heat tea to very hot. Add brown sugar and butter. When melted, add Rum, stir and serve.
CHAI WHITE RUSSIAN
2 oz. DOUBLE strength hot brewed Hoji Chai tea
1 oz. cream
1 oz. Amoretto
1 oz. Vodka
half-n-half to taste
ice
Combine ingredients and pour over ice.
LONG ISLAND ICED CHAI
1/2 oz. Rum
1/2 oz. Vodka
1/2 oz. Triple Sec
1/2 oz. Gin
2 oz. DOUBLE strength hot brewed Hoji Chai tea
1/2 oz. lemon juice
1 1/2 oz. fresh squeezed orange juice (must be fresh and not from concentrate)
ice
Mix all ingredients and pour over ice.
EARL GREY AND GREEN MARTINI
Makes 2 drinks
8 oz.Vodka
2 heaping teaspoons loose leaf Earl Grey and Green tea
Place vodka and tea in lidded container, give it a good shake, and let sit at least 2 hours at room temperature, or preferably overnight in the refrigerator. Strain tea leaves before making drink.
4 oz. Earl Grey and Green infused Vodka
1 tablespoon Cointreau or Triple Sec
orange peel to garnish*
Put ice in a cocktail shaker, add Vodka and Cointreau, and shake. Strain into martini glass,and garnish with an orange peel.
*Note: give the orange peel a twist to release the oils before putting in drink.
HOJI CHAI (OR ROYAL CINNAMON) TEA COOKIES
Makes about 2 dozen cookies
1 cup all-purpose flour
1/4 cup sugar
1/4 cup powdered sugar
3-4 teaspoons New Earth Tea Hoji Chai dry tea blend ground fine*
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup unsalted butter
In a food processor or small chopper, pulse the flour, sugar, powdered sugar, ground tea, and salt until the tea is distributed throughout the dry ingredients.
Add the vanilla and butter. Pulse together just until a rough dough is formed. Scrape the dough out of the food processor or chopper, and form into a log 8-9 inches long on a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze the dough, or chill for at least 30 minutes.
To bake, preheat the oven to 375 degrees, and line a baking sheet with parchment or Silpat. Use a sharp knife to slice the chilled or frozen log of dough into 1/3 inch thick pieces. Place on a baking sheet and bake until the edges are just beginning to brown, 10-12 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks. Store cooled cookies in an airtight container.
*Variation: use 1 teaspoon Royal Cinnamon New Earth Tea blend ground fine
HOJI CHAI WEDDING COOKIES
1 cup butter (2 sticks)
3/4 cup blanched almonds, toasted
1/4 cup toasted pecans
1 tablespoon vanilla extract
2 cups flour
4 tablespoons powdered sugar, plus about 1 cup more for rolling cookies in after baked
3 1/2 teaspoons New Earth Tea Hoji Chia dry tea blend ground fine
Preheat oven to 350 degrees
In mini food processor (or coffee grinder) pulse nuts until fine. Cream butter with a mixer, and then add 4 tablespoons powdered sugar, and mix into the butter. Add vanilla, nuts, flour, and ground Hoji Chai tea, and beat until incorporated. Form 1" balls and place on a cookie sheet. Bake for about 20 minutes (until just toasted looking). Roll cookies in powdered sugar while warm, and then roll again after they cool.
Hojicha Latte
Ingredients
- 1/2 cup hot water (~90 degrees Celsius)
- 1 tablespoon hojicha, loose leaf
- 1 tablespoon sweetener of choice
- 1/4 cup milk
- hojicha powdered, for garnish (optional)
Instructions
- Place the hojicha in an infuser inside a cup or teapot and pour the hot water over the leaves/stems. Allow the roasted green tea to steep for 3 minutes.
- Remove the infuser/strain the hojicha. Stir in your sweetener of choice (I really love using maple syrup!).
- On the stovetop, simmer the milk. Using a handheld frother or another device, froth the warm milk until it is thick and cloud like.
- Top the steeped hojicha tea with the frothed milk. Dust hojicha powder on top (optional) with a sifter and serve!
ICED MATCHA LATTE
1 tsp. organic Matcha tea powder
A few drops warm water
1 cup milk or vegan alternative of your choice
2 tsp. local honey or agave syrup (to taste)
Ice
Directions
Scoop Matcha powder into half-pint glass jar and add a few drops of water. Using a traditional matcha whisk or conventional kitchen whisk, stir to make a paste. Add more water as needed. Then add milk, sweetener, and a couple of ice cubes. Secure lid onto jar, then shake to mix.