Get Your Dark On

golden flowers_sqDark tea is unique because it is the only deliberately aged tea that undergoes a secondary fermentation process. Because of this additional step, it contains an active micro-organism called Golden Flowers (Eurotium Cristatum). This micro-organism is present specifically in Dark tea made in Anhua County, Hunan Province, China. Golden Flowers is actually visible in some Dark teas and looks like tiny yellow flecks. If you want to experience Golden Flowers up close and personal, check out our Fu Cha brick. Puer, which is a sub-category of Dark tea, contains a different micro-organism called Asper Nigellus. This is due to variation in growing conditions, soil, and geography.

Golden Flowers is a relatively new discovery, having just been identified in the last 30 years. To this day, the process of making Dark tea is a closely guarded secret. Here are some quick facts about Anhua Dark tea for all you biochemistry buffs out there:

dark rose_web

  • Significant polyphenol content
  • Significant L-Theanine content
  • Significant thearubigin & theaflavin content
  • Significant polysaccharide compounds


Dark tea is a critical source of minerals and nutrients to people in many areas of China. Over the past several years TeaSource has had the opportunity to work with Ms. Zhang Liumei, tea scientist and co-founder of Yiqingyuan Tea company in Hunan Province. Ms. Zhang created one of our most popular and unique teas, Dark Rose, which is pressed into a small heart shape. She describes it as “a spa in a cup” and she’s right. It’s a perfect introduction to this fascinating category of tea.

Geeking Out: CONvergence

CON was very fun this year, lots of good costumes, theme rooms, and theme cocktails! TeaSource provided tea for the convention and I gave a Geek Tea Presentation. We had 100 people in the room, but there were another 50+ outside that wanted to get in. (We brought them tea samples!) People asked lots of great questions, took home some fantastic prizes, and sipped some great classic British-style blends.

Geek Tea Presentation and Tasting

Geek Tea Presentation and Tasting

Here is a list of the teas we tried and the ones we gave away loose leaf samples of.


Teas we sipped:
East India Blend- For Arthur Dent From Hitchhiker’s Guide to the Galaxy (because he references the E. India Co.)

Scottish Breakfast- For the 10th Doctor from Doctor Who  (because David Tenant is Scottish and also the best Dr.)

Lapsang Souchong- For Sherlock Holmes (because it’s the best tea for Brilliant deductions)


Teas we gave out samples of:

TeaSource Spice- For Jessica from Dune (The Spice must flow!)
(P.S. I am named after this character and will probably dress up as her for next year’s CON! Does anyone have a stillsuit I can borrow?)

Pi Lo Chun, Supreme- For Princess Leia from Star Wars (because the leaf is curled up into a little ball- like her hair)

Milk Oolong- For Princess Buttercup from the Princess Bride (Milk…butter…yup)

Green Dragon Oolong- For Danerys Targarian from Game of Thrones (She has Dragons and one is green)

Strong Assam- For Professor Snape from Harry Potter (because Prof. Snape is awesome…assam)

Earl Grey White Tip- For Captain Jean luc Picard from Star Trek (Earl Grey, Hot…tea of the 24th century)

White Tip Silver Needles- For Galadriel from The Lord of the Rings (elegant, floral, silver, just like a she-elf)

Jess and ...

Me and a loyal TeaSource customer, Nick

Can’t wait for next year’s event!

Until then,
Jess Hanley
TeaSource Manager

Don’t Sweat the Small Stuff

Iced tea is the stuff of summer. Everybody knows that. Sweet tea, tea cocktails, tea infused beer, and even tea with ice cream all come to mind as tasty ways to beat the heat. We have regular customers who drink gallon upon GALLON of iced TeaSource Gold in our stores each week, and personally, I don’t know where I’d be without my daily dose of cold brewed Green Mango. I would be hard pressed to find a drink that tastes as good, is actually good for you, and has stood the test of time as well as iced tea. It’s almost as American as baseball and apple pie, don’t you think?


There are so many creative ways to enjoy cold tea that it’s hard to choose just one angle. Here are a few of our favorite recipes to give you some ideas for your next family gathering or get together. Summer is too short to sweat the small stuff, so slow down and enjoy it with a cup of iced tea.

-Sarah Cedergren
TeaSource Manager


Spiced Ice Kick
6 cups chilled TeaSource Spice tea (or Montana Gold for a decaf version)
3/4 cup orange liqueur or 3 tsp. of orange syrup (Torani or Monin works well)

Mix and serve over ice.

Garnish with orange slices.

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Champagne Oolong
Dry Champagne (or sparkling water)
4 tablespoons of dry oolong tea (we recommend Green Dragon)

Steep 4 tablespoons of dry oolong tea in 4 cups of cold water in fridge for 6 hours.

Strain, cover, and refrigerate for an hour. Pour half a glass of chilled oolong tea, fill the remainder of the glass with champagne.




Strawberry Arnold Palmer

Take 1 can of frozen lemonade concentrate.

Blend into 1 gallon of cold water.

Cold brew one ounce of Strawberry Oolong in the watered down lemonade overnight.

Remove tea leaves. Serve over ice.

iced tea w-lemon


Ohau Iced Tea

8 cups brewed. TeaSource Classic Iced Tea (black tea), at room temperature
1  cup cranberry juice cocktail
2/3 cup frozen passion fruit juice concentrate, thawed. Use frozen passion-fruit puree (available at Latino grocery stores), could also substitute passion-fruit juice.
1 cup white cane sugar (if using passion fruit puree only)
Optional: a couple of shots of dark rum.

Combine all ingredients, stir, and serve over ice.


Tune in to for our Iced Tea Livestream later in July!  In the meantime, click here for easy directions on how to make iced tea.


Talk with a Tea Master

Ms Z and Bill 3

We, at TeaSource, are thrilled to have Ms. Zhang Liumei, one of the founders of Yiqingyuan and one of our great resources in China, in Minneapolis this week.  Ms. Zhang is a tea scientist and is known for her botanical expertise. She personally creates new teas and is an expert in the area of Dark Tea, some of which we carry at TeaSource.  We are honored to have this close relationship and are excited to learn more about Dark Tea from her.

She will be doing a Livestream demonstration and talk on Dark Tea on Thursday, July 10th at Noon. You will not want to miss this opportunity to listen, learn, and ask questions. We will be doing a short Q&A after the talk. There will be limited seating available at our St. Anthony location during the demonstration.  We hope you tune in!

To watch online, go to TeaSource’s Livestream Talk with a Tea Master event page and log in (or create a new account).  Enjoy!

Going Out for Drinks: Coffee Fest in St. Louis

The Gateway Arch as seen across a downtown traffic jam

The Gateway Arch as seen across a downtown traffic jam


Over the last weekend of May, the World Tea and Coffee Fest descended on Long Beach, CA and St. Louis, MO respectively. TeaSource exhibited at both, an exhausting but thrilling experience that we’re still recovering from. Bill, Michael, and warehouse specialist Ryan were in Long Beach while manager Sarah and I went to St. Louis.

Our pallet of supplies and samples arriving at our booth in St. Louis (in this photo, the bottom of the pallet is about 10’ off the ground)

Our pallet of supplies and samples arriving at our booth in St. Louis (in this photo, the bottom of the pallet is about 10’ off the ground)

Coffee Fest is a fun show to be at, especially as a tea person. I learned a ton about coffee, especially coffee importing, and got to spread the word about how easy it is to make a quality cup of loose tea. I even got to teach a class on the subject on the very first day of the show.

Our booth, moments before the show opened

Our booth, moments before the show opened

Over the course of the weekend we met with dozens of people in the coffee industry, from people opening new shops to people who have been importing and roasting for a decade or more. While talking with everyone was great, my favorite conversations were the ones that started with someone saying they didn’t like tea and ended with them taking samples because they loved our tea.

Sake is a Japanese fermented rice beverage with a similar alcohol content to wine.

Sake is a Japanese fermented rice beverage with a similar alcohol content to wine.

Far and away the most popular tea was Iced Red Berries. People were glad of a refreshing, caffeine-free option after all of the coffee samples! Iced Green Tea Mango was another one that people couldn’t stop raving about. The weather was hot and muggy while we were in St. Louis, so people gravitated toward cold teas.

Even though iced teas were popular, we got many questions about how we make our house chai. Making a fresh and delicious chai is an easy way to impress your customers (or your friends!) and can be very easy to do! You can find our recipe here.

Prohibition began in 1920 and ended in 1933. The Thaxton Speakeasy was established in 1927.

Prohibition began in 1920 and ended in 1933. The Thaxton Speakeasy was established in 1927.

Being in St. Louis wasn’t all work, however. Sarah and I got a chance to sample beverages of another kind, including sake, and drinks at a real, password protected speakeasy founded a few years before Prohibition ended in the U.S.

Trade shows are an opportunity for us to learn from other in the beverage industry and bring our passion and knowledge to new people who are thinking about taking the plunge and opening their own tea or coffee shop.  All the work of planning a trip of this kind leads up to being able to do one thing: have conversations with others about how great tea is.  It’s challenging, but handing a sample to a new tea drinker makes it all worthwhile.

-Timothy Otte
Wholesale Manager

Demystifying Matcha

Japanese Buddhist Priest Eisai  (1141-1215)

Japanese Buddhist Priest Eisai

Short History
It is said the Zen priest Eisai brought tea seeds to Kyoto in 1191 and popularized the consumption of powdered tea. It wasn’t until the fifteenth century that a new culture around tea evolved into the modern tea ceremony known as Chanoyu (literally translated “hot water for tea”). The tea ceremony is an extremely structured and studied ritual that embodies many philosophical, artistic, and aesthetic concepts unique to Japanese culture.

Uses For Matcha
Traditionally, a powdered green tea called matcha is used during the tea ceremony, along with an array of traditional utensils. Matcha can also be prepared casually and is often used in recipes for ice cream, chocolate, and smoothies. The tea ceremony is just one way to appreciate the act of making and serving matcha, but it is by no means the only way.

Matcha is made from the tea leaves similar to those grown to make Gyokuro, a high grade tea that is shaded for the last three weeks before plucking. The shading causes the plant to produce more chlorophyll, giving both the leaf and the liquor a brilliant emerald color. These leaves are then stone ground into a powder to make matcha. High grade matcha steeps up sweet and slightly bitter with a taste of the sea. Japanese teas are distinct for three main reasons: they are machine harvested, they are often shaded before plucking (though not always), and they are steamed instead of fired.

How Do I Make Matcha?
It is not difficult to make matcha at home using the traditional utensils. In fact, it affords an opportunity to develop a ritual of your own. You do not have to be a tea master to enjoy preparing matcha.


Here’s what you’ll need to get started.

-Bamboo tea scoop
-Tea bowl
-Bamboo tea whisk
-Small strainer
-Ceremonial grade matcha



  • Heat the tea bowl with a small amount of hot water, the same way you would warm a teapot.
  • Using a bamboo scoop, measure two heaping scoops (0.75 grams) into your tea bowl. (NOTE: It is important to sift the matcha through a strainer to remove any clumps.)
  • Heat your water to a rolling boil and add a small amount of cold water to bring the temperature down to 175 – 185 degrees.
  • Measure approximately ¼ cup of water and pour it into the bowl.
  • Whisk the matcha vigorously for 15-20 seconds. Small bubbles will start to appear on the top of the liquid. TIP: The whisking action comes from the wrist; your arm should not move at all. Make “M” or “W” shapes with the whisk, careful not to let it touch the bottom of the bowl. This will fully aerate the tea as it dissolves.

Further Reading
The Book of TeaIf you’d like to delve deeper into this topic, there are many wonderful resources to tap into. The Book of Tea by Okakura Kakuzo is a good place to start. The Tea Ceremony by Sendo Tanaka is also an extremely detailed and beautiful book that talks at length about the history and evolution of the Japanese tea ceremony. It includes many photos that bring the tea room and the tea ceremony to life.

“Yet what is truly amazing is that nothing special or extraordinary takes place. The host and guests simply engage in the act of making and drinking tea. But it is this act that is important, for in the smallness of the tea room, the whole universe – heaven, earth, and life itself – can be evoked.”
-Yasushi Inoue

***Tune in on Friday, June 20th at Noon for our Matcha Livestream! We will demonstrate how easy it is to make matcha at home using the traditional utensils. 

Hot, Loose, Cheap, & Easy

More than 20 years ago, I phoned a gentleman who had worked in his family-owned tea business (founded in 1889) his whole life and told him I was thinking of starting a tea company.  I had never even met this man.

He spent the next 90 minutes on the phone with me talking about tea and the tea business.

This was the first of a succession of incredibly knowledgeable, kind, and gracious tea mentors.  Mentors is probably too strong a word: just people who knew a lot, got excited about, and loved to share their passion about tea .

Oh, btw, Hot, Loose, Cheap, and Easy is NOT a reference to this gentleman.  It is the name of a workshop we are teaching later this month on serving loose tea in a coffee-house.

Thomas Shu, doing an Advanced Taiwan Oolong Workshop for TeaSource in Minneapolis last year—another of my tea mentors, along with his older brother Jackson Huang of Taipei.

Thomas Shu, doing an Advanced Taiwan Oolong Workshop for TeaSource in Minneapolis last year—another of my tea mentors, along with his older brother Jackson Huang of Taipei.

Since then I’ve felt a karmic duty to share my love and knowledge about tea.  Folks in the Minnesota/Twin Cities know we do LOTS of workshops and tea tastings at our three retail locations, on all sorts of topics.

But, you might not know we do TONS of tea education elsewhere.

Later this month I will be teaching three classes at the World Tea Expo in Long Beach, CA.   This is the world’s largest trade show for the specialty tea business.   It’s not open to the public.   It’s for folks in specialty tea or intending to get into this business.

I will be teaching the following classes:

Tuesday, May 27 – What Should I Charge?
This addresses the question of how to establish a retail pricing structure that ensures your business is fair, competitive, and sustainable over the long haul.

Thursday, May 29 -  How to Source & Select Teas
A primer for people who need help finding teas, and equally important, bringing them back to their hometown/business, and ultimately choosing the right selection for their particular business.

Friday & Saturday May 30 & 31 –  Tea Processing: An Experiential Lab
(I will be co-teaching this class with Donna Fellman of the World Tea Academy, one of the best tea educators I’ve ever met).

Donna Fellman of World Tea Academy unpacking and sorting fresh leaves for our hands-on tea processing class.

Donna Fellman of World Tea Academy unpacking and sorting fresh leaves for our hands-on tea processing class.

If you’ve never been to a tea garden before, we’ll bring the tea garden to you.   We’re flying in freshly plucked tea leaves and then in a 2 day hands-on workshop we’ll teach you how to make black, oolong, yellow, green, and white teas.  Read more about this class here.

If you’re in Long Beach for the World Tea Expo, please stop by the TeaSource booth (#950), say hi, and have some tea.

But wait, that’s not all. Timothy Otte, our wholesale manager, will be doing a workshop at Coffee Fest in St. Louis.

Friday, May 30th – Hot, Loose, Cheap and Easy: The Mechanics of Selling & Serving Great Tea

TS Centerfold-12_web
You don’t need to be a tea expert to have a high quality and high profit tea program. This program will teach you the practical steps you need to take to implement a high quality and high profit tea program in any coffeehouse or restaurant. We will answer questions like: what are the most popular teas, how do I do tea without buying more equipment, how should my counter staff make tea, how should I market tea?

Coffee Fest is one of the leading trade shows for the specialty coffee and gourmet tea industries since 1992. Visit TeaSource at booth #326.

We still have a number of classes through May and June in our retail stores; see our website for more details.  During July and August we will be developing the curriculum for our fall schedule of classes/workshops.  If you have any suggestions for classes, tastings, or workshops you have never see at TeaSource, please let us know in the comments.



Afternoon Tea

tea party 1_webSpring feels like the perfect time of year to host afternoon tea. The temperatures have risen, the sun shines brighter, gardens and flowers are in bloom, and homes have undergone their yearly spring cleaning.  People are out and about, ready to converse and connect again.

A few of us at TeaSource had the pleasure of spending a day together planning an afternoon tea of our own! We enjoyed preparing food, drinking tea, taking photos, and of course, eating!  We wanted to share our recipes and ideas with you so that you could host a party of your own, be it for Mother’s Day, a birthday party, or just because!

Jess Jellings, a former TeaSource employee and cook extraordinaire, is the mastermind behind all of the recipes you see here. THEY ARE DELICIOUS. There isn’t enough space here to gush about her creativity and skills in the kitchen. Gretchen Pruett, our fabulous photographer, captured the beauty and simplicity of the finished products before they disappeared into our mouths. Bon appétit!

Menutea party 2_web

Finger Sandwiches…
cucumber, radish, and sriracha butter
smoked turkey, pesto,
and goat cheese

grilled shrimp in endive
with ham and cheddar scones

bread pudding bites
with matcha glaze

Petit Fours…
spiced chocolate
PB & J
roasted chestnut with cinnamon

Scottish breakfast, organic
Minnesota N’Ice iced tea
Jasmine & Champagne cocktails

tea party 3_web

Cucumber, Radish and Sriracha Butter Finger Sandwiches
Makes 1 dozen

6 slices bread
1 english cucumber, sliced
3 radishes, thinly sliced
Sriracha butter (see below)

Spread a thin layer of butter on each slice of bread.

Layer cucumbers and radishes on three slices of bread, top with remaining three slices.

Cut the crusts off each sandwich and cut into four finger sandwiches.

For the Sriracha Butter:
1 stick butter, softened
2-3 tablespoons sriracha (depends on your taste)

Using a fork or beater, mix the butter and sriracha until well combined.

If you have any left over, try it on popcorn, it’s fabulous.

tea party 4_web

tea party 5_web

Mini Bread Puddings with Matcha Glaze
Makes 2 dozen minis (or one 9×9 baking dish)

1 cup milk
2 eggs
1/3 cup sugar
1 teaspoon vanilla
3 tablespoons melted butter
1 teaspoon cinnamon
¼ teaspoon salt
4 cups bread, cubed

¼ cup powdered sugar
1 tablespoon powdered matcha
1-2 tablespoons milk

Preheat oven to 350 degrees. Prepare a 24-mini muffin tin (or 9×9 baking dish) by greasing with butter or non-stick spray.

Combine milk, eggs, sugar, vanilla, butter, cinnamon and salt in a medium bowl and whisk to combine.

Pour the egg mixture into the mini muffin pan, until each well is about half full (no need to be crazy here, just make sure the egg mixture is evenly distributed). If using a baking dish, add egg mixture to prepared dish.

Divide the bread cubes between each well and push down slightly to soak up the egg mixture. Let sit about 30 minutes, pressing occasionally. If using a baking dish, add the bread and let sit about 30 minutes.

Bake for 15-20 minutes until set and golden.

Combine the powdered sugar, matcha and 1 tablespoon of milk in a small bowl and stir to combine. You want the glaze to fall in a thick ribbon, add the additional milk, if needed.

Drizzle over the bread puddings and serve warm.

tea party 6_web

Roasted Chestnut Petit Fours
Makes 4 dozen (or one 9×13 cake, depending on how you wish to serve)

1 ¾ cups all purpose flour
2 cups sugar
¾ cup malted milk powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 ½ teaspoons cinnamon
2 teaspoons Roasted Chestnut Tea, ground fine
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup hot Roasted Chestnut  Tea, brewed double strength
½ cup roasted walnuts, for garnish
Frosting (recipe below)

Preheat oven to 350 degrees.

In a large mixing bowl, combine all of the dry ingredients and whisk well to combine.

Stir in the eggs, milk, oil and vanilla. Whisk for two minutes until all ingredients are well incorporated.

Using a spoon, slowly stir in the hot tea. DO NOT OVERMIX, batter should appear very thin.

Pour into an ungreased 9×13 baking dish and bake for 30-40 minutes until a toothpick inserted in the center comes out clean.

If you wanted to make a cake, let cool completely before adding frosting and walnuts.

If you want to make petit fours, let the cake cool completely and freeze for 1-2 hours to make it easier to cut into 1×1 squares.  Pipe a small floret onto each petit four and top with a walnut half. Chill until ready to serve.

1 stick softened butter
1 teaspoon cinnamon
1 cup powdered sugar

Mix in a large bowl using an electric mixer, about 2 minutes until fluffy.

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Jasmine & Champagne cocktails
1 part cold brewed Jasmine, chilled
1 part Champagne, chilled

Fill a champagne flute halfway with Jasmine, then top off the glass with champagne.  Adjust to your personal taste. Cheers!

Cold brew iced tea instructions here.





tea party 8_web

We paired Scottish Breakfast, Organic and Minnesota N’Ice with our afternoon tea.  However, a floral green like Cherry Blossom Green, a straight green like Huang Shan Mao Feng, or an herbal such as Scarlet O’Peara would also compliment this spread nicely.



Free Tea?!

iyerpadi bop-3_webDon’t forget: We’re giving away some free tea!  While you follow along on Beyond the Leaf, be sure to read about Bill’s India trip.  Leave a comment on any (or all) the posts titled “Travels in Tea: India” and you will be eligible to win a selection of five of our best Indian teas (2oz package each), including some tea from Bill’s trip!

(Each commenter, from every post about Bill’s India trip will be entered into a drawing until April 30th, 2014. You can enter multiple times by posting comments on different “Travels in Tea: India” posts.  Winners will be announced on May 1st, 2014.)

Travels in Tea: India, Part 4 – Livestream Broadcast

“I’ve never heard of that kind of tea before.” Bill Waddington

Milk tea being made at the Rohini Estate, Darjeeling, India.

Milk tea being made at the Rohini Estate, Darjeeling, India.

It’s not very often that I say those words. But it happened while I was in India last month. Almost every tea place I stopped in – street stalls, tea broker’s offices, tea gardens – I would be asked if I wanted tea. Of course I would say “yes.”   I would be asked if I wanted “black tea” or “milk tea.”

And this gave me pause.

Milk tea being served at the Rohini Estate, Darjeeling.

Milk tea being served at the Rohini Estate, Darjeeling.

At first I thought they just meant a black tea served with milk on the side. But it became clear this was not what they meant. “Milk Tea” was a completely different/unique concoction: not black tea, not tea with milk, not “Royal Milk Tea,” not boba or bubble tea, not chai tea (or masala chai). I already knew all of those.   Milk tea is its own thing.

So of course I asked for it. Then asked for it at the next place, and the next place …   It’s reaalllly good.   It is strong, sweet, smooth, milky (duh), and the method of preparation totally took me by surprise.   In the interest of full disclosure my wife did not like it, but EVERYONE at TeaSource did.

This is one of the things I most love about tea: almost every culture in the world drinks tea-and almost all of them do something different with it.   Tea snobs be damned.

On Thursday, April 17 at Noon (CST) I will be doing a Livestream broadcast, demonstrating how to make Indian Milk Tea. To participate, just click here, log in, then sit back and enjoy!

FYI, we try to do Livestream broadcasts approximately once a month. All are welcome to watch and participate. We announce these on Twitter and Facebook, as well as our monthly email newsletter.






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