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 >

Tea's Benefits Now Extended to Anti-Aging

By Heather Edwards

The intentionally aged tea, pu-erh, has been touted for generations as an aid to digestion and for cutting cholesterol in the body as it cuts grease on a cooking pan. Now scientists have discovered that it may also help to delay or reverse some symptoms of aging by increasing immunity, a critical factor in resisting infection, autoimmune disease, and other illnesses that can bring on aging or make aging more difficult.


Pu-erh is particularly helpful in addressing metabolic syndrome issues. Researchers at the Graduate School of Integration of Chinese... Read more >

Mate: A social phenomenon

By Epiphany Acevedo

When Rafa Royett moved to Argentina in 2011, mate was not his cup of tea. A native of Colombia, one of the world's top 5 coffee-producing nations, he spent his first year in Argentina maintaining a safe distance from the slightly pungent herbal drink. He might politely take a sip if offered, but was far from adopting the typical Argentine breakfast of mate and cookies.

Even though he did not develop a taste for it early on, mate was everywhere. In grocery stores people strolled the aisles with a mate gourd in one hand and a thermos of hot water under their arms; movie theaters offered snack... Read more >