Tea Blog

Show your sweet side by sharing a batch of this pretty pink tea. A romantic adaptation of the popular Arnold Palmer, this punch is ease and elegance.

For a spark of energy at the start of February, we whipped up a pot of our newly invented brew that we’re calling High Kick. This mix of  Zhi Tea’s yerba mate and ginger and lime green rooibos offers grassy notes and intensity from the yerba that complement the bold, bright and citrusy rooibos, resulting in a refreshing beverage. 

Although we tried our concoction piping hot, we think it’d be just as delicious iced for the summer months. Try it straight or add a dash of agave nectar for a sweeter treat. Either way, we’re confident this Monday Mashup will entice your senses and delight your tastebuds.

Yes, there are a million reasons to hate Valentine’s Day; we know. But, after the initial wave of cynicism passes, it’s almost impossible for us not to get excited about a day that celebrates Love. Don’t you agree? 

This year, don’t let the inevitable commercialism prevent you from getting excited about connecting with those you care about. As you know, the smallest gestures, the quickest glances, and the softest touches are often the most meaningful. Naturally, all of these qualities are present in Zhi’s true love: tea. 

What do you love about tea? Which special someone will enjoy a cuppa with you this Valentine’s Day? 

Consider sending your favorite rose tea to a far away friend so you can share a cup long-distance. Find a fun Valentine’s recipe to make and share with the office. Or, craft a handmade card to share with your sweetheart (while drinking tea, of course). Host a pretty pink Valentine’s Tea Party with your favorite gal pals.

No matter how you surrender to Cupid’s arrow, we know it will be remembered fondly.

This weekend, food artisans from all over the country gathered in San Fransisco to attend the national Good Food Awards. 

An effort to celebrate and share the culinary achievements in categories like cheese, preserves, coffee and spirits, the Good Food Awards celebrate the kind of food we all want to eat. Tasty, authentic and responsibly produced, these artisan food makers (like Zhi) truly take pride in their work and are grateful for such a supportive foodie culture. This means you!

One year, Zhi hopes that they’ll have a category for tea (wink). Meanwhile, we were honored and flattered when asked to sponsor the event by providing tea to be used at the Awards Ceremony and private parties. Then, we learned that Greg Lindgren of Rye was going to be crafting signature tea cocktails with Zhi as well. Cheers, indeed! He’s been generous to share his recipe for one of the drinks they’ll be serving below.

Learn more about the Good Food Awards and see this year’s winners, as we offer a special congratulations to our Texan friends as well. Pinkies up!

The Grey Lady

Ingredients:

¾ ounce bergamot oleo saccharum

¾ ounce lemon juice

1 ounce Zhi Earl Grey liquid tea made double strength

1 1/2 ounce gin

1 egg white

Garnish: lemon twist

Instructions: Measure all the ingredients into a mixing glass. Add ice and shake hard to a 10-second count. Strain into a chilled martini glass, 1/2 rimmed with sugar, and garnish with a lemon twist.

If you’ve resolved to spend more time in your kitchen perfecting your Top Chef skills, we commend you! Consider the easy yet elegant chocolate cookie recipe below and brace yourself for compliments (if you decide to share.)

Of course, no dessert course would be complete without the proper tea. To complement the chocolate qualities of these dark and dense cookies, Zhi suggests a malty, smooth black tea like our Austin Breakfast. Prefer something caffeine-free? The nutty notes of our Honeybush pair well with the cookies’ raw sugar highlights. Enjoy!

Want more recipe suggestions and tea pairings? Find Zhi on Pinterest!

Chocolate Cookies by Lemons & Anchovies*

Ingredients

¼ cup unsweetened cocoa powder

1 teaspoon instant espresso powder

3 tablespoons boiling water

½ cup (1 stick) unsalted butter at room temperature

¼ cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon kosher salt

1 large egg

2 cups all-purpose flour

1 egg yolk

1 teaspoon water

Turbinado sugar for sprinkling

Instructions

Dissolve the cocoa powder and espresso powder in the boiling water in a small bowl.

Using a hand mixer (original recipe calls for using a stand mixer with paddle attachment but the hand mixer worked, too), beat the butter and sugar in a large bowl on medium speed until the mixture is creamy. Mix in the vanilla and salt then, reducing the mixer’s speed, mix in the egg followed by the cocoa mixture. Add the flour in small batches and continue to mix until a smooth dough forms. Since I used a hand mixer here, I used my hands to press the dough together.

Turn the dough out on a piece of plastic wrap and pat into a square. Wrap the dough and refrigerate it for about 30 minutes.

Preheat your oven to 325°F. Divide the chilled dough into 24 pieces and form into balls. Using a flat-bottomed glass, press each ball into a disk and set on a parchment-lined baking sheet (you may need two baking sheets).

Combine the egg yolk and water and brush the tops of the disks. Sprinkle with the turbinado sugar and bake in the oven for 20-25 minutes. The original recipe called for baking these for 35 minutes but I think that’s too long. Watch the cookies at the 20 minute mark. If they’re dry, they’re done.

Allow the cookies to cool on a wire rack before serving. May be stored in an airtight container for up to a week.

*Reprinted with permission

With a myriad of exotic spices, chai speaks to our indulgent nature. First, chai aromatically tempts. Then, one escapes into a cup of sweet complexity. Finally, this tea gives us a healthy punch of spices that are often overlooked. By the end of this memorable experience, one is usually a fan for life.

While many of us love this popular drink and order it often while out and about, few of us know how easy it is to make on our own. This winter, Zhi would like to make it easy for you to enjoy your favorite chai from the warmth and comfort of your home. It’s also a simple drink to share when traveling to visit others this holiday season.

Not only is chai delicious, but commonly used spices like cinnamon, cloves, ginger, nutmeg and fennel are said to boost the immune system, clear the sinuses and support the digestive system. Heart-healthy black teas are also good for bones and teeth.

Zhi Tea offers several varieties. The most familiar is Masala. Cinnamon, cardamom, and ginger gracefully combine in our Assam tea from India.  This popular chai is great on its own, yet is hearty enough to uphold milk and sugar. To enjoy this tea, consider this easy recipe:

Ingredients:

• 3 cups water
• 1 cups almond milk
• 4 teaspoons of chai
• agave or sugar to taste

Prep Time: 10 minutes; Tools: large pot, strainer; Serves 4

Directions:

• In a large pot, bring 3 cups of water to a boil.
• When boiling, add 4 heaping teaspoons of chai.
• Change heat to ‘medium’ and steep for 3 minutes.
• Add 1 cup of almond milk to tea.
• Bring tea up to a warm drinking temperature and sweeten to taste.
• When ready, carefully strain into thermos or pour direct into serving cups. (One might also strain into another large pot and serve using ladle).
• Sprinkle w/cinnamon, nutmug, or cacao powder.

Craving chocolate? Try our Cacao Chai! Love coconut? Try our Coconut Chai! Looking for a chai with a little less caffeine? Our Kasmiri Chai with a rare green tea base. Want a completely caffeine free treat? Try our Kenya Chai made with rooibos.