The Perfect Sweet for Passover or Easter

By Diana Rosen


THE MACAROON

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.


IMPACT ON METABOLIC SYNDROME

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 >

Tea for Non-Drinkers

By Natasha Nesic


You're at a party, and it's 5 o'clock somewhere. Joe Bro offers you a cold one.

Here it comes.

You brace yourself, collecting the series of responses geared to mitigate the impending situation: personal preference, health, history, religion, etc. For Joe Bro, "No thanks, I don't drink" isn't enough without explanations that sound legit.

Then you look down at the cup in your hand.

Oh, wait.

You don't have to go through that anymore. You have tea.

Whether aged fruits and grains, or aged Camellia sinensis leaves--it's all plant matter. Both have been oxidized or fermented,... Read more >

MATCHA:
The Shogun Tradition of Art and Arms

By Diana Rosen


According to numerous tea industry experts, the Japanese powdered green tea, matcha, is poised for even greater popularity. Known for its part in the Japanese tea ceremony, chanoyu, matcha is made from Japan's finest gyokuro green tea leaves known for intense vegetal taste and deep green color derived after the tea bushes are covered to enhance the chlorophyll quantity in the leaves. It is steamed to become tencha, then instead of its leaves being shaped, it is then dried completely and pulverized into a very fine powder.

It did not, however, originate in Japan, but in China. Powdered green... Read more >