Archive for the ‘Matcha’ Category

All Day Teas

@Terraburn asked me a question today: “is there a tea that I could drink throughout the day? So far it seems like tea is for certain times.” I am going to include a list of some later in this post; however, I want to start by saying that tea is all about the personal experience. The aroma, flavor, and time spent all coalesce into a adventure that it different every time. In short, certain teas are recommended for specific times and it is fine and well to enjoy them accordingly. Though, it is up to you when you enjoy your tea. With that in mind, I have compiled a list of all day teas from

Excellent book

Excellent book

The Tea Companion by Jane Pettigrew. Each tea is categorized by country of origin and linked to a reputable tea vendor alongside their description.

Indian teas


Khongea – “This tea from Khongea Estate is famous for its rich flavor and malty characteristics. It is strong yet smooth, yields beautiful dark liquor. You can have it in many ways. It is perfect with milk.” (auraTeas)

2nd Flush Darjeeling

Puttabong – “From a first-rate estate, this is a full-flavored selection with hints of chestnuts and pleasing muscatel notes. The cup is rich enough to support a touch of milk or cream but is also excellent plain.” (Upton Tea Imports)

Darjeeling Autumnal

Margaret’s Hope – “This second flush “champagne of teas” has a superb fragrance, very complex bouquet and classic muscatel characteristics. The liquor is golden in colour with a pronounced rounded character. Enjoy this tea daily.” (Notting Hall)

Darjeeling Green

Ayra – “As soon as the pack got opened, we got an overwhelming sweet fragrance with an undertone reminiscent of the fruit plum which is also ‘musky’. It is a complex flowery tea with complex hints of ‘caramel like’, honey, burnt sugar, slightly nutty, buttery etc. characteristics.” (Thunderbolt Tea)



Silver needles

Silver needles

Yin Zhen (silver needles) – “White tea from China. Silver Needle is among the most revered of Chinese teas, produced in the Fuding and Zhenhe districts of its Fujian province.” (Adagio Teas)


Lung Ching (Dragon’s well) – “Green tea from the Chinese village of Dragon Well (Lung Ching in local parlance). Dragon Well tea has a distinguished shape. Its leaves are broad and flat, a result of laborious drying.” (Adagio Teas)


Shui Hsien (water sprite) – “Shui Xian Oolong Tea or wu-long tea is a very popular variety of Oolong tea and one the common favorites among Gong Fu tea drinkers. Shui Xian Oolong Tea tea can be found in most Chinese restaurants menu, where the spelling “Shui Hsien” is more commonly used.” (TeaCuppa)


Matcha with whisk

Matcha with whisk

Gyokuro – “Harvested just two weeks of the year, this refined Gyokuro from the Fukuoka Prefecture is shade grown under straw mats.” (Le Palais Gourmet)

Matcha – “Our premium organic matcha is custom blended and ground under granite wheels. The result is an exquisite quality ceremonial grade matcha with a bold deep color, rich texture and a delicate bouquet.” (Le Palais Gourmet)

Genmaicha – “A modern take on the classic Japanese green tea with Matcha, grilled rice and popcorn. This nutty and flavorful tea is a great pick-me up.” (Le Palais Gourmet)


Pouchong – “fragrant, sublime tea from Taiwan” (Adagio Teas)

I hope this list can help you tea drinkers (and you vendors). If you ever have any questions, feel free to ask me at @teatimetuesday or griffin@teatimetuesday.com. Have a great rest of your Monday!


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Concluding Matcha

Episode 5 and 6 were a lot of fun! Unforunately, I was unable to talk to you all about Matcha, the tea, as much as I would like to. The tea plant is rumored to have been brought over to Japan by a Budhist monk Dengyo Daishi. Matcha, as I mentioned in ep. 5, comes from the Gyokuro tea variant. This tea is planted in the beginning of May and grown for twenty days in 90% shade. After that, they are covered by sheets of bamboo to reduce the light even further. These low light levels increase the levels of chlorophyll in the leaves giving it that dark green tint. In addition to that, this causes lower levels of tannins. Tannins are what give most teas an astringent/bitter taste. Without this, Matcha is allowed a sweeter, lighter flavor.

(Thanks to Harney and Sons Tea for the image.)

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Break away from the traditional tea experience and discover with me some alternative ways to enjoy Matcha. Easy, nourishing, and delicious!

Don’t forget to check out http://therescue.invisiblechildren.com


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So I told you all in epsisode 5 of TTT that I would post this amazing smoothie recipe online. So here it is!

Matcha smoothie

  • 1/2 tsp. – 1 tsp. of Matcha (depending on your preference)
  • 1/2 scoop of Life Extension Whey Protein (that’s what I use)
  • A small pouring of Simply Orange Organge Juice
  • 1/2 of a banana
  • handful of frozen strawberries


  1. Add OJ to blender
  2. Add Matcha and blend.
  3. Add protein and blend.
  4. Add 1/2 of banana and blend.
  5. Add handful of frozen strawberries and blend.

Grant it, this is what I prefer. Feel free to tweak it as you like! And enjoy!

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In this episode, I cover Matcha, the ceremonial Japanese tea. It’s a powdered green tea. Enjoy!

Also, the winner of last week’s prize package was Jessica Buchanan. Congratulations, Jessica. I hope that you enjoy your prize package. We have another contest coming soon, so become a fan on Facebook for more updates. If you want any t-shirts or stickers/bumper stickers, check out the Tea Time Tuesday Café Press storefront. 





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