I don't like tea.

By Epiphany Acevedo

I guessed tea tasted alright, though I didn't have much exposure outside of my mom's boiled eucalyptus leaves with honey. She made it when I was sick, and I didn't hate it. During the cold winter months in college I often snuck generic teabags out of the dining hall. I wanted something to keep me warm, and was never much of a coffee drinker. But the dull flavors of my free tea left much to be desired.

Just before my semester of study abroad in Spain, I was passing by a tea shop in the mall when I had an epiphany. Maybe if I paid real money for tea it would actually taste like something.... Read more >

Celebrating Mom with Tea-licious Traditions

By Heather Edwards

Every Mother's Day is an opportunity to celebrate the special women around you who have improved and enriched your life throughout the years. These "influencers" may or may not be related to you, but they're definitely part of the family of special people who have nurtured you. And that's more than enough reason to honor them on Mother's Day.

You might want to consider something more than a gift for the day. How about creating new traditions that honor her and the wonderful relationship you have all year long? Here are a few ideas. Let us know variations that you come up with!

Tea-with-Me:... Read more >

Give Milk a Chance

By Epiphany Acevedo

I'll be honest. The first time I tried milk oolong I wasn't crazy about it. I've never been a big fan of milk, so the idea of drinking a milk-flavored tea made me wrinkle my nose before I ever lifted the cup to my lips. I was content with the decision not to like it, and I went on living my life.

However, I recently decided to give it a second chance. This time, I boiled water to the perfect temperature, poured it into a one-person teapot, and let it steep for four minutes. Just when the leaves were beginning to unravel, I pulled the strainer out and poured the tea into a small ceramic cup.... Read more >

Take Your Tea Sweet: Sweeteners of the World

By Heather Edwards

During the 17th and early 18th centuries, English and American wooden tea chests were designed with lock and key because both tea and sugar were luxuries like gold or sterling. Today, teas are modest to expensive yet sugar is ubiquitous and cheap whether made from sugar cane or sugar beets.


Find it in pure white granulated form, in plain or decorated cubes, or in rocks on swizzle sticks to stir into the cup's liquor. Brown sugars are white sugars combined with molasses, have a softer texture than white, and come in both light and dark styles.... Read more >

The Perfect Sweet for Passover or Easter

By Diana Rosen


The greatest challenge for tea enthusiasts who celebrate Passover is to figure out how to make desserts without leavening. For those who celebrate Easter, a new dilemma has occurred: increasing numbers of people do not consume gluten. (So long, scones!)

What's a gracious host to do? The perfect answer for both challenges is the iconic macaroon.This delectable dessert is slightly sweet, pretty, and easy to make. We suggest topping it with your favorite jam, but feel free to experiment like adding your favorite cream or curd filling between two of them for a "sandwich"... Read more >