Making traditional matcha green tea is fun and easy. We are big fans of matcha, the premium Japanese powdered green tea that inspired the Japanese tea ceremony and provides the main ingredient in a variety of tea treats, including green tea lattes, smoothies and ice cream. Rich in antioxidants and nutrients, its complex and addictive flavor may quickly become a favorite of yours too. It also contains an amino acid, L-theanine, that is know to promote calm and a relaxed mind.

By using a tea bowl (“chawan”), bamboo tea scoop (“chashaku”) and bamboo whisk (“chasen”), you will be whipping up bowls of froty matcha in no time. Find your inner tea master and check out our video for more details.

Mighty Leaf’s Organic Earl Grey was recently selected by “Everyday with Rachel Ray” magazine to compete in its Black Tea Taste Test. The results were announced in the February 2011 issue and it named our Organic Earl Grey as the “Best Earl Grey”. One of our best sellers, this tea is known for its well balanced blend of organic black tea and citrusy bergamot. 

The magazine said:

“Earl Grey (black tea flavored with bergamot citrus oil) can sometime taste bitter or astringent, but this brew is perfectly balanced. ’It has a smoky orange flavor–mmm,’ one panelist cooed as she savored this complex earthy blend. After taking a sip, another enthusiastic taste deemed it ‘pure perfection’. ”

Our Organic Earl Grey is perfect not only in the morning but throughout the day. A great alternative to coffee, it delivers an energetic boost with a unique depth of flavor and body. Organic Earl Grey  15 Count Tea Pouches are available in supermarkets and online. If you are interested in purchasing in bulk you can also find 100 Count Tea Pouches and loose tea options on our website.

Go ahead and introduce yourself to the “Earl” – we’d like to think that the original “Earl” would be proud to drink our version of this classic. Happy steeping!

January is National Hot Tea Month. You may wonder why this month receives the honors? It’s a cold time of the year, and hot tea is perfect for not only warming up after shoveling some snow out of the driveway but helps fight flu and cold season. You probably already have your favorite teas that keep you toasty and in good spirits, but perhaps it’s time to kick of the new decade with something new and healthy. Freshening up what goes in your mug might just help you beat the winter blues. 

Signature Biodegradable Tea Pouches:

Whether you are on the go or at home our Organic Detox Infusion Tea Pouches provides a refreshing and relaxing way to detox. With a unique list of ingredients including, mint, basil, licorice, burdock root and dandelion root this is a tasty blend that promotes calm, aids in digestion, and acts as an overall body tonic. For an energizing pick-me-up try Rainforest Mate Tea Pouches – a delicious and healthy blend of green yerba mate, rosehips, green anise, mint, licorice, cloves, apple pieces, cornflowers and marigold petals.  Yerba mate may assist in curbing your appetite while providing a natural source of caffeinated energy.

Whole Leaf Loose Tea:

If you are looking to kick your coffee habit, rooibos (pronounced ROY-bos) or sometimes called Red Bush is an herbal plant grown in South Africa that provides an ideal caffeine-free alternative.  Literally the national drink of South Africa, people have been drinking rooibos there for centuries and swear by its health benefits, including using it for nagging headaches, combatting allergies, insomnia and infants suffering from colic.  High in antioxidants it’s also rich in vitamins and minerals. For a rich and flavorful introduction, try our Coco Chai Rooibos – a sweet and tasty blend of rooibos, cinnamon, ginger, cardamon, red peppercorns and shredded coconut.

Another legendary herb known for its healing properties is tulsi or what in India and traditional Ayurvedic medicine is called “holy basil”. This Ayurvedic tea is thought to assist with promoting overall balance within the body including relieving stress, boosting immunity and supporting general well-being. As an introduction try Tulsi Rose - a unique well balanced blend of tulsi, coconut, rose petals, lemon myrtle, chamomile and stevia leaf

Nothing like a feel good banking ad to make you aspire to be more. We thought you might enjoy seeing a local ad that was produced by the Bank of Marin, our local bank, highlighting their relationship with our company. It provides a quick peek into Mighty Leaf and introduces you to our CEO, Gary Shinner. The Mighty Leaf footage was shot at our headquarters in San Rafael, California (about 20 minutes north of San Francisco across the Golden Gate Bridge).

Green tea ice cream is one of my favorites. Before I worked for Mighty Leaf, I always wondered how they made it so green and tasty. Matcha, a green tea powder made from ground Japanese premium green tea leaves, is the wonder ingredient. Rich in taste and flavor, Matcha is a versatile ingredient that can be used to make beverages like lattes, frappes and ice cream.  Some chefs add  it to gourmet chocolates, or sprinkle it on fish. Think of it as a spice, and use accordingly. If you’re looking for a unique spin on ice cream, with a bit of caramel sauce to boot, check out the recipes below.

Ingredients

Ice Cream

2 cups heavy cream
1 cup half-and-half
6 eggs
1/4 teaspoon salt
2/3 cup sugar
2 tablespoons Matcha green tea

Sesame-Caramel Sauce

1 cup granulated sugar
1 cup water
Juice of 1 lime (reserved from above)
1/2 cup heavy whipping cream
2 tablespoons toasted sesame seeds
Warm water, as needed, to thin the sauce

Preparation
You will need an ice cream maker for this recipe. Heat the heavy cream, half-and-half and salt in a sauce pan over medium heat without boiling it and then remove from heat. In a medium bowl whisk together the sugar and eggs. Whisking quickly so the eggs don’t cook, pour the hot cream mixture into the egg mixture.  Return to the sauce pan and cook over medium heat, stirring with a wooden spoon until the mixture is thickens. Make sure to not let it boil. Once the mixture reaches around 170-180 degrees, quickly whisk in the Matcha green tea powder. Add the custard mixture to a bowl and cool in ice water.

Cover and chill custard in the refrigerator for one hour. Add the mixture to the ice cream maker and prepare according to ice cream machine instructions.

Meanwhile, prepare the sauce. In a heavy 1-quart saucepan, bring the sugar, water and lime juice to a boil over medium to high heat.

Cook until it’s golden brown, swirling the pan a few times, but do not stir. Do not allow the sugar to burn; the mixture should become an amber color. Meanwhile, in a small saucepan, heat the cream until it’s warm, then add the cream, a few tablespoons at a time, to the sugar mixture. Stir gently with a wooden spoon to blend, being careful not to splatter, as this mixture foams up the sides of the pan. When the sauce is blended, add the toasted sesame seeds.

Because this sesame- caramel sauce will thicken upon standing, thin as needed with warm water prior to serving.

Serves
Serves 8.

Prep Time
20 minutes.

Soccer fans attending the World Cup 2010 in South African may be introduced for the first time to a comforting cup of Rooibos tea (pronounced ‘roy-bos’ – Afrikans for red bush). Grown only in the Cederberg mountains of South Africa’s Western Cape, a semi-desert like geography, Rooibos is a wild shrub or herb that is naturally green. But after a fermentation process involving oxidation similar to that of black tea, it develops a red color and rich flavor. 

Although consumed for centuries by the Khoisan Bushmen, botanist Carl Thunber in 1772 first mentioned that the indigenous people made a tea from Rooibos.  Because of the expense associated with buying black tea from European supply ships sailing to South Africa, early Dutch settlers in the area adopted Rooibos. Later in 1904, a Russian immigrant Benjamin Ginsberg began experimenting with ways to cultivate and process the tea.

Soccer fans hitting local cafes in South Africa will certainly experience the popularity of Rooibos. Some people may also be familiar with Rooibos as it’s the favorite dink of Precious Ramotswe of ‘The No.1 Ladies’ Detective Agency’ novels. Experimentation with serving up the herbal tea has continued with the introduction of red espresso, a Rooibos tea espresso. Using traditional espresso brewing methods, including using steam and boiling water under pressure, a Rooibos based espresso beverage is produced.

Rooibos delivers a unique, full flavored taste experience that is both sweet and slightly nutty or woody. It provides tea makers with a good tea base that can be blended with other flavors, including bergamot or tropical fruit flavors. One of our most popular teas is Organic African Nectar, a blend of Rooibos, tropical fruits and flower blossoms.

Rooibos has become a favorite of many not only because of  flavorful taste but its health benefits. High in antioxidants and caffeine-free, it’s a good alternative to coffee or other caffeinated beverages. Commonly fed to babies and children in South Africa, many believe the herb helps calm and soothe.

Mornings are slow for me. Having two kids with a third on the way will do that to you. So I jump from bed to the kitchen, and fire up a cup of something black – a strong breakfast tea, perhaps a spicy chai or I will admit sometimes even coffee. You know the drill, I am not alone. Every day tea fans around the world tame their mornings and energize with tea rituals ranging from tea cups of English Breakfast with a spot of milk to mugs of earthy Rooibos. The question arises then as to what exactly constitutes a breakfast tea?

Everyone has their breakfast tea and you could craft quite a list of potential favorites. I am going to focus on some of the classic blends and single origin teas that not only help kick start your morning but that also pair well with breakfast.

English Breakfast: Popular in the United States, a full bodied and robust black tea blend that can stand up to milk and sugar is the classic English Breakfast. The actual black tea blend varies, but is often made with Assam, Ceylon (Sri Lankan) Chinese or Kenyan black teas. Different origin stories exist, but one account claims that the English Breakfast tea blend was invented in New York during the early 1800s by Richard Davies who came to the U.S. via Hull, England. At Mighty Leaf our take on the classic English Breakfast is called Organic Breakfast.

Irish Breakfast: The Irish drink lots of tea and Irish Breakfast is a popular blend. Traditionally, the blend has an Assam black tea base from the Assam region of India. With a rich, malty flavor profile it adds a full body to the blend.  Irish Breakfast usually also contains a variety of other black teas that might include Chinese black tea or Darjeeling tea.

Scottish Breakfast: This blend can vary but often contains a blend of strong Indian or Chinese black teas with the addition of smokey Lapsang Souchong.

Russian Caravan: Russian Caravan is a blend that can include a variety of black teas including Assam and Chinese blacks, but usually also contains a hint of Lapsang Souchong. Historically, chests of this tea would travel via horseback or camelback from China to Moscow.

Assam: Used often as the base tea in many of the world’s finest tea blends, Assam also makes a delicious breakfast tea when drunk plain. I am a big fan and think that it makes a nice alternative to coffee with a full-bodied brew and deep flavor. This is one of those teas that you want to have in your cupboard as a standby for anyone who might want a good, basic cup of black tea.

Ceylon: Celyon or Sri Lankan teas are another favorite of mine for breakfast. Often referred to as self-drinkers because they are unblended, Ceylon black teas can yield a medium body with a delicate flavor that is biscuity and honey-like.

What are some of your favorite breakfast teas?

Lapsang Souchong is either a love or hate thing for tea fans. A familiar refrain is that it’s like drinking a campfire. If Smokey the Bear had a favorite tea, perhaps this would be the one. With its famous smokey taste and aroma, Lapsang Souchong is produced in the Wuyi Mountains of Fujian, China by smoking black tea in bamboo baskets over pine fires. Often made with old tea heavily smoked or blended with chemical additives to impart the unique flavor, the tea has had a reputation of suffering from poor quality. However, when sourced properly Lapsang Souchong yields a refined flavor that delivers notes of caramelized sugar and delicate smoke.
 
A good description of the history of the tea exists in The Story of Tea, A Cultural History and Drinking Guide by Mary Lou Hess and Robert J. Heiss. (Other origin stories abound as well.)  Legend claims that the tea was created by accident. During the Qing Dynasty under emperor Shunzhi (r.1644-1661) the Qing army attacked villagers in northwest Fujian in attempts to integrate the provinces of Zheijang, Fujian and Canton into one region.

With little warning the villagers fled their homes but some decided to hide their tea from the advancing soldiers. Before burying it in the mountains, they were forced to quickly dry the tea by firing it over pine freshly cut from the forests nearby the village.

When the villagers returned to dig up their tea, they thought it undrinkable. Who would like dark, glossy tea that tasted of smoke from pine fires? Ironically, the Chinese decided to offer it to Dutch traders who had been buying tea for import in Europe. What do you know, the Dutch actually liked it and purchased the tea.

Mary Lou and Robert J. Heiss write:

“The term bohea became synonymous for all of the high quality dark, leafy teas coming from the Wuyi Shan at that time.  The term black tea was not in use yet. The smokey tea eventually became known in local Fuzhou dialect as La (“pine”) Sang (“wood”) or Lapsang. As the term bohea began to be used for more and more types of dark tea, it began to carry a generic meaning. Many of the finer teas from Fujian were renamed.  Souchong was the term coined for quality large-leaf black teas from this region and their name Lapsang Souchong became the trade name for this tea.” (p. 132)

Today, Lapsang Souchong is enjoyed by those who like a tea with a bit of a twist.  Often, the tea is combined with Assam tea to create a Russian Caravan blend.  Cooking with Lapsang Souchong can be interesting too, especially if you use small amounts to impart smokey flavors to foods like tofu, fish, fowl or game. Instead of steeping the tea, you can grind up the leaves into a powder and use like you would a ground spice.

Whether you like Lapsang Souchong or not, it certainly yields a memorable cup.  We sell an Organic Lapsang Souchong that produces a complex and flavorful cup.

So, any of you Lapsang fans? If so, happy steeping and enjoy your campfire in a cup.

Reference: Heiss, Mary Lou and Robert J. (2007). The Story of Tea, A Cultural History and Drinking Guide. Berkeley, CA: Ten Speed Press.

Flowering tea, also commonly known as display tea, exhibits some of the best artisanship that China has to offer with hand-crafted tea leaves that unfurl and blossom into unique flower shapes. When steeped in a glass teapot, flowering teas look like something you would see in the movie Avatar on the planet of Pandora.

Whether your loved one enjoyed Avatar or not, with Valentine’s Day approaching it might be time to give a new gift with a twist.  Of course, flowers always work nicely, but you can also impress with a simple tea gift that speaks to exotic luxury  and tantalizes the senses.   

Flowering teas come in a variety of shapes, sizes, tea types and levels of quality. Chinese artisans have been creating display teas for a long time, although it’s more recently have they been made for drinking.  Hand-crafted with select flowers and tea leaves, the artisans produce beautiful teas perfect for admiring and sipping as well. 

Often tea varietals are used that will not become bitter after long steeping times since they remain in the glass while your drink the tea.  When sourcing make sure that high quality leaves are used and that the leaves are tied tightly to preserve the flower’s shape. 

We like to steep our flowering teas in glass teapots or large wine glasses so that you can enjoy the concentrated aromas and the visual presentation.  Below is selection of flowering teas that you can find on our website. 

Thousand Days Red Jasmine:  Sourced from Fujian province in China, enjoy the combination of white tea leaves, jasmine petal and a red blossom.  Yields a cup with delicate jasmine notes and soft white tea. 

Jade Pagoda: A flowering tea made from chinese green tea, Jade Pagoda comes from the Hunan province in China.   Yields a smooth and rich flavor. 

Hai Bei Tu Zhu: A top rated flowering tea, Hai Bei Tu Zhu combines green tea and chrysanthemum flowers together to create a light, savory liquor.  

 Ebony: Made from black tea, our Ebony flowering tea comes from the Assam region of India.  With a malty and rich flavor, this flower can be infused multiple times.

Green tea is well known for it’s pure, sweet and delicious taste in addition to potential health benefits.   In Japan, green tea is the beverage of choice whether it’s paired with food, drunk on a subway platform or in connection with the ancient Japanese tea ceremony started during the 15th century. In general, Japan only produces green tea, much of which is consumed internally.  Boasting a distinctive fresh green character and appearance, Japanese green tea is processed differently than the Chinese green teas.  After the tea is picked, it’s steamed to neutralize oxidation versus the Chinese pan-fired method.  As a result the Japanese teas yield an oceanic flavor profile as opposed to a savory or buttery taste often associated with Chinese green tea varietals.

The quality and price of Japanese green tea will vary depending upon the quality of leaves and the manner in which they are processed.  A natural sweetness, oceanic-like taste is characteristic of high quality Japanese teas, as noted above.  The Shizuoka Prefecture, located south of Tokyo, produces a large precentage of Japan’s green tea overall.  Other areas well known for high quality green teas include Kagoshima, Uji (close to Kyoto) and the Kyoto Prefectures.   Uji, in particular, is known for producing some of the finest green teas in Japan. 

It’s interesting to note that Japan harvests most of its tea mechanically, and traditional hand plucking is reserved for smaller lots of artisan crafted teas.   A variety of technologies are used to harvest the tea ranging from large tractors with mowers to small gas powered hedge-like trimmers.  Even though picking may be mechanical the equipment is sophisticated and specialized to ensure consistency and precision of the harvesting process. 

Many types of Japanese green tea exist, but they are usually grouped into four growing categories that include Sencha, Bancha, Gyokuro and Matcha.  Below is an overview of some of these teas and variations.

Sencha: Sencha is a popular, every day green tea enjoyed in Japan. Developed in the 18th century, Sencha teas are grown in the sun versus some other Japanese teas like Gyokuro grown in the shade.  It has an aroma like freshly cut grass and taste reminiscent of sweet, seaweed or spring greens.

Fukumushi Sencha:  Fukumushi Sencha is steamed longer than regular Sencha.  The longer steaming process creates a richer and sweeter taste profile.  The infused tea yields a full-bodied liquor with very little astringency.

Bancha: Bancha tea is harvested late in the season and is often considered a lower grade than Sencha.  To produce the tea, larger leaves are used further down the tea plant versus the younger and sweeter buds at the top.  It is a mild and mellow tea with toasty notes that is low in caffeine.  Bancha pairs well with food.

Genmaicha: Genmaicha (Mighty Leaf calls it’s Genmaicha Kyoto Rice) combines sencha or bancha green tea with roasted brown rice.  Sometimes it’s called “popcorn” tea because the rice grains can pop during the roasting process and look like popcorn.  Originally created by Zen monks hundreds of years ago, it was also drunk by poor Japanese who used the rice as a filler for the more expensive green tea.  However, Genmaicha is now a popular, every day green tea in Japan known for its toasty aroma and rich flavor.  You can also find Genmaicha blends with Matcha green tea powder added as well.

Gyokuro: Referred to as “precious jade dew” because of a unique blue color and naturally sweet flavor, Gyokuro is Japan’s most highy prized green tea.   Grown in the shade from 20-40 days before its picked, the tea develops a sweet and vegetal flavor with a full bodied mouth feel.  The reduced sunlight cuts down on the formation of tannins which create a more astringent taste and also reduces the amount of photosynthesis that occurs resulting in increased amino acids, chlorophyll and caffeine. 

Hojicha: A classic green tea, Hojicha is made with roasted bancha leaves and stems from the late harvests in autumn and winter.  Yielding a nutty brew Hojicha contains less caffeine than other green teas.

Karigane Kukicha: Made from stems and stalks that remain after making Gyokuro green tea, Karigane Kukicha is also referred to as a twig tea.  This traditiona style of tea yields a sweet and delicate cup.

 Matcha: Made from premium Gyokuro tea leaves, Matcha is powered green tea commonly used in the traditional Japanese tea ceremony or the “Cha No Yu”.  It contains a highly concentrated amount of green tea antioxidants, vitamins, minerals, chorophyll and the L-theanine amino acids.   Matcha is unique in that the entire tea leaf is consumed versus being steeped like other teas.