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    SerendipiTea is tirelessly exploring the seemingly endless uses and applications of the wondrous camellia sinensis ~ Tea. To our delight, quite a few of our Restaurant and Cafe customers have created fabulous recipes using tea (and some Tisanes) as an ingredient. Some of these locations have generously agreed to share their secrets with us and You!Try these great recipes!

    Tales of the Cocktail 2010: The science of drink (excerpt by Sonya Moore from Nation's Restaurant News. Umami in Cocktails (Thursday, July 22)

    As usual, Darcy O'Neil's seminar was chock full of information. Information you wouldn't even think of asking about basic cocktail ingredients. I attended his seminar on sugars and sweeteners in cocktails that ended up making me feel like I was back in materials science class again, and this seminar was no exception.

    - Umami isn't a strictly flavor concept. In fact, as far as flavors go, it's pretty damn subtle to notice. It's more of a response trigger. It activates a significant number of pleasure centers in the brain and it also produces a response in receptors that are present all along the GI tract. It is a flavor enhancer that produces a response of satiety in the body.

    - As an amino acid, umami is usually present in foods that have been aged. For example, Parmesan cheese or aged steak are chock full of it. This is mainly because the amino acids of umami are produced in the breaking down process involved in aging.

    - Possible umami sources for cocktails? Darcy served Caesars to those in attendance. Caesar, with both tomatoes and clam juice, feature umami quite a bit. Potatoes also possess umami, believe it or not. Darcy told the audience of how he tried to make potato water by boiling cubed potatoes, then taking out the potatoes and boiling the water to reduce for another 5 min. According to Darcy the resulting water started smelling like French fries. Oh, and Marmite. Lots of umami there to, which brings us to the recipe for Darcy's 5th Sense Cocktail:

    1 1/4 oz. bourbon
    1 oz. SerendipiTea green tea
    1 barspoon of Maraschin liqueur
    1 barspoon of Marmite syrup (made by simply mixing one generous tablespoon of Marmite into a cup of water)

    Making Spirits Bright
    It is the most spirited time of the year! New Orleans' annual Tales of the Toddy, a holiday celebration with a cocktail twist.

    Presented by Tales of the Cocktail and the New Orleans Culinary & Cultural Preservation Society & benefits the New Orleans Musicians Assistance Foundation, a non-profit organization that provides low cost medical care for our city's musicians.

    The best bartenders in New Orleans shake up some yuletide toddies, eggnogs, punches and champagne drinks while sharing their secrets on how to add a little flair to any holiday festivities. Local mixologists and all those shaking up the holidays craft holiday cocktails using premium spirits & several new recipes include SerendipiTea!

    2009 Recipes using SerendipiTea as Ingredient

    The Mad Hatter Toddy
    5 oz. Freshly Brewed Buccaneer" SerendipiTea
    1 1/2 oz. Christian Brothers V.S.O.P. Brandy
    1 oz. TOSCHI Nocello Liqueur
    1 1/2 tsp. Honey
    1/2 Orange Slice (squeezed into drink, rind disposed after)
    3 (generous) dashes of Nutmeg

    Stir well, enjoy even more!!!

    Makes about 9 oz.

    Lisa M. Nahay- Mixologist/Asst. Manager
    Whiskey Blue New Orleans

    Under the Weather
    Created by Daniel Victory

    1 oz Bombay Sapphire gin
    1 oz Eucalyptus syrup
    1/4 oz lemon juice
    2 oz SerendipiTea green matcha tea
    Dash of peychaud bitters

    Mistletoe Punch
    Created by Rhiannon Enlil

    2 Plymouth gin
    .25 Pernod absinthe
    .75 cranberry juice
    .5 lime juice
    .5 simple syrup
    .75 SerendipiTea spearmint white tea
    sparkling wine
    cold punch, ice molds with cranberries and mint

    Tattoo Toddy
    Created by Wayne Curtis
    1-1/2 oz Sailor Jerry Rum
    1 oz fresh lemon juice
    3/4 oz simple syrup
    1-1/2 oz piping hot Serendipitea Rooibos
    dash orange bitters
    fresh nutmeg

    Mix first three ingredients in small mug, then add hot tea and dash of orange bitters. Garnish with fresh nutmeg.

    For more info @ Tales of the Toddy visit www.TalesoftheCocktail.com

    And now for a completely new spin on using Tea in recipes! Recipes from 2008!

    SerendipiTea was thrilled to be invited to participate in the 2008 Tales of the Cocktail. “A British Invasion of the American Cocktail Hour” introduced Tea (from SerendipiTea) as an ingredient in two new creations by Mixologist Extraordinaire “Miss Charlotte Voisey”. Tea was never more fun than in the Crescent City at Tales of the Cocktail, an annual event billed as New Orlean’s “Most Spirited Event of the Summer”. For more information about the event, organization & how to reserve tickets for next year visit the site www.talesofthecocktail. We’ll see you there ~ Let’s toast to Tea!

    Sassy Southern Belle
    By: Natalie Bovis-Nelsen, aka: The Liquid Muse (TLM); www.TheLiquidMuse.com Her book “Preggatinis: Mixology for the Mom-To-Be” came out in December 2008 & was ranked one of about.com’s Top Ten Cocktail Books of that year.

    1/2 ounce Perfect or Boiron peach puree
    1/4 ounce freshly squeezed lemon juice
    3/4 ounce TLM SerendipiTea Mint tea-infused simple syrup
    2 ounces Fre® alcohol-removed White Zinfandel
    1 ounce Fre® alcohol-removed Brut

    Pour peach puree, TLM mint tea-infused simple syrup and Fre white zinfandel into an ice-filled cocktail shaker. Shake well, then strain into a julep cup filled with crushed ice. Top with Fre brut. Garnish with a sprig of mint and a straw.

    TLM SerendipiTea Mint Tea-Infused simple syrup: Dissolve 1 cup white granulated sugar in 1/2 cup freshly brewed mint tea in a small saucepan. Bring to a boil, stirring constantly. Once bubbling, lower heat and let simmer for 3-5 minutes. Remove from heat, let cool, pour into a jar and store in the refrigerator.

    The Red Badge of Courage
    By: Jonathan Pogash
    Mixologist; Bookmarks, The World Bar
    “Tea Time”

    1 1/4 oz. Peach Gin* (recipe below)
    1/4 oz. Canton Liqueur
    4 large raspberries (depending on size)
    Splash each fresh lime and lemon juice
    1/2 oz. honey syrup (2:1 honey:water)

    Muddle the raspberries in citrus and honey syrup. Add liquor and shake well. Double strain into ice-filled rocks glass. Garnish with sprig of mint.

    *To make Peach Gin:
    Pour 1 bottle of gin into separate container and infuse w/ 3 oz. SerendipiTea Persian Nectar tea, enclosed in a mesh tea infuser or tea bag. After 15-20 mins remove tea and pour back into original gin bottle.

    Another Festive & Eco-conscious Event from the fine folks who bring us Tales of the Cocktail; Tales of the Eco-Toddy took place Nov 19, 2008 in the Crescent City (New Orleans). SerendipiTea was again thrilled to be involved. Try these awesome Cocktails created by some very innovative mixologists.

    Eco –Toddy RECIPES with SerendipiTea

    Millionaire Charlie
    Named after Charles Matranga (1857-1943), New Orleans crime boss.
    Rhiannon Enlil
    bartender, Bar Tonique - 820 Rampart Street, New Orleans

    1.25 oz Old New Orleans Crystal Rum
    0.75 oz Italian limoncello
    0.25 oz Fee Brothers Warm Ginger Cordial Syrup
    3.00 oz hot Serendipitea Cake Walk (white tea with ginger)

    Mix all ingredients, garnish with a piece of candied ginger and lemon peel


    G’Vine Floral SerendipiTea
    Created by Amanda Buhr

    2 oz. G’Vine Gin
    1/4 oz. St. Germaine Elderflower Liqueur
    2 oz. SerendipiTea Bolivian Green Tea
    2 tsp. Wild Hibiscus Syrup
    1 Lemon Twist

    Muddle lemon twist and 2 teaspoons of Wild Hibiscus Syrup. Add 2 ounces of G'Vine Gin and 1/4 ounces of St. Germain Elderflower Liqueur. Add 2 ounces of hot SerendipiTea Bolivian green tea. Stir and strain into tea cup. Float Hibiscus. Enjoy!

    Created by Kelly McCabe

    1 oz. Averna
    1 oz. Old New Orleans Spiced Rum
    2 oz. SerendipiTea Organic Bolivian Green Tea
    1/2 oz. Fee Brothers Warm Ginger Cordial Syrup
    1/2 oz. Satsuma Juice

    Serve up with a wedge of Satsuma.

    The Almonaster Toddy
    Created by Neal Bodenheimer

    3 oz. Thyme/Satsuma SerendipiTea English Breakfast Tea
    2 oz. Dry Sack Sherry
    1/4 oz. Brown Sugar
    1 dash Angostura Orange Bitters
    1 sprig of Fresh Thyme
    1 Satsuma section
    Satsuma zest

    First make a large batch of SerendipiTea English Breakfast Tea and throw in a few Satsuma peels and thyme sprigs. Let the tea steep for about 20-25 minutes. Next, in a glass build the sherry and brown sugar, then add the thyme/Satsuma peel SerendipiTea English Breakfast tea. Add bitters and stir. Lightly puncture the Satsuma section and run the thyme sprig through the opening. Drape the both sides of the thyme over the rim of the glass with the Satsuma floating in the toddy. Zest the bit of the Satsuma skin over the glass and serve.

    Moonlight Milk Punch
    Created by Talia Neal

    1 oz. Old New Orleans Amber Rum
    1/2 oz. Domaine de Canton Ginger Liqueur
    1/2 oz. Creole Shrubb Liqueur
    1 oz. Brewed SerendipiTea Three Part Poetry Tea
    1 oz. Brown’s Dairy Heavy Cream
    1 drop Vanilla Extract
    Fresh ground nutmeg

    Combine all ingredients. Heat slowly, never boiling.

    The Cheery Cherry Toddy
    Created by Marvin Allen

    1oz Plymouth Gin
    1/4 oz of St. Elizabeth's Allspice Dram
    1/4 oz of Luxardo Maraschino Liquor
    1 Luxardo cherry
    1/4 to 1/2 oz simple syrup (Fee Brothers Rock Candy Syrup works best)
    6-8 drops of Fee brothers cherry bitters
    5-6 oz of Freshly brewed Earl Grey Tea
    1 Tablespoon of Toddy Batter (Recipe Below)

    Mix all ingredients in a large mug. Top with the Toddy Batter.
    Sit back sip and enjoy while thoughts of Santa and the holidays float through your mind.

    Toddy Batter (serves 10-12)
    3 eggs separated
    Beat the whites until stiff, when almost stiff add 6 drops of Fee Brothers Cherry Bitters and about a 1/2 teaspoon Rock Candy Syrup.

    For more information about Tales of the Eco-Toddy or Tales of the Cocktail, visit www.talesofthecocktail.com

    Chai Creme Brulee

    This recipe came from one of our customers "It's Delicious - Fine Food and Gifts" in Sunnyvale, California:

    It's Delicious
    127 South Murphy Avenue
    Sunnyvale, CA 94086

    Tea-Smoked SalmonThe Calgary Herald had this to say about Crazyweed's Tea-Soaked Salmon:

    "From the adventurous people at Crazyweed Kitchen in Canmore, here is a not-so-average smoked fish that bears no kinship at all to the smoked goldeye or trout you may envision. If you find Lapsang Souchong too heavy a flavour for your smoking pleasure, try Russian Caravan, a gunpowder tea, or a good, floral Darjeeling. Jan and Richard Hrabec at Crazyweed serve this dish with soba noodles in dashi broth, with shitake mushrooms, chard and fresh corn.

    Crazyweed Kitchen
    Jan & Richard Hrabec
    2, 626-8 Street
    Canmore, Alberta T1W 2B5

    Tea-Smoked Salmon
    Serves 4
    1 cup Lapsang Souchong (or other tea)
    1 cup white sugar
    1 cup raw rice
    4 5 oz salmon filets, skin on
    Kosher salt and freshly cracked black pepper to taste
    1 tsp white sugar
    1 tsp fresh ginger root, minced
    1 clove garlic, minced
    1 tbsp hoisin sauce
    1 tbsp catsup
    2 tbsp light soy sauce
    1 tbsp white vinegar
    1 tbsp white sugar
    1 tsp sambal olek
    ¼ cup water
    1 tsp cornstarch
    1 tsp sesame oil

    Line a wok with two layers of tin foil that extend several inches past the wok's rim. Mix together the tea, one cup white sugar and rice, and spread it over the base of the wok. Put a well-oiled rack over the mixture inside the wok, clearing the smoking ingredients by 1-2". Put the wok over high heat and wait for several minutes until the mixture starts to smoke. (Consider doing this inside your outdoor barbecue if your smoke detector is sensitive). Season the salmon with salt, pepper and one tsp sugar. Lay the salmon on the rack in a single layer. Cover the wok with a snug lid, folding the tin foil over the lip of the lid to seal it securely. Alternatively, wrap a dampened kitchen towel around the lip of the wok to seal it. Smoke the salmon for six minutes, then remove from the wok, carefully unwrapping the tin foil and lifting the rack out to a plate. Cool and refrigerate the salmon for several hours at this point if you wish. Make the glaze by combining all the ingredients except the cornstarch and sesame oil in a small pot. Bring to a boil, dissolve water, stir in, boil briefly to thicken, and remove from the heat. Add the sesame oil when off the heat. Set the oven at 450? F. Place salmon on a baking sheet, brush with glaze, and roast the salon until firm to the touch with a slight give under the fingers. Check with a fine-tipped knife if you are in doubt.

    'Sans' Gria RougeThe New York Times (Wednesday, May 23, 2001) included the following recipe from FRESSEN ~ a fabulous restaurant in the very "hip" Meat Packing district in New York City:

    'Sans' Gria Rouge
    Adapted from Fressen
    Time: 25 Minutes, plus 8 hours refrigeration

    1 cup sugar
    4 cups R.W. Knudson pomegranate juice (available in health food stores)
    4 cups Verbena Tisane(4 cups boiling water steeped for 5 minutes with ½ cup verbena leaves)
    ¼ cup lemon juice
    1 tbsp cardamom pods
    1 tbsp whole star anise
    2 allspice seeds
    ½ orange, thinly sliced
    ½ lemon, thinly sliced
    8 skewers of mixed fruit pieces: star fruit, oranges, lemons, strawberries, blueberries, etc.

    1. In a small saucepan, combine the sugar with 1 cup water. Bring to a boil, and simmer until the sugar has completely dissolved. Remove from heat, and allow to cool completely. Refrigerate until needed.
    2. In a large bowl, combine pomegranate juice, tea, lemon juice, cardamom, star anise, allspice, orange slices and lemon slices. Allow to steep for at least 8 hours.
    3. Strain punch, discarding all solids. Sweeten to taste with sugar syrup, and refrigerate until chilled.
    4. Pour punch into pitcher. Place a skewer of fruit into each of eight tall glasses. Fill glasses with ice, add punch and serve.
      YIELD: 8 drinks

    Chef Lynn McNeely
    421 W. 13th Street
    New York, NY 10014

    Featured in the July 2003 issue of New York Magazine, Flat Iron Lounge was Voted #1 Bar Beverage made with Tea. Julie Reiner, owner and master mixologist, creates drinks much as a chef creates a sauce, tightly layering flavors. In one summer drink, she infuses Lili-uokalani tea leaves in orange vodka, then used it as the foundation for a spiked iced tea. The vodka is poured over ice with fresh lemon juice, a simple syrup infused with mint leaves, and water. It has all the clean notes you get in an iced tea, only amplified.

    Flat Iron Lounge
    37 W. 19th Street
    New York, NY 10011

    Smoked Pork Loin w/ Sri Lanka Black TeaChef Adrian Myles of Myles Catering @ Glastonbury, CT can be reached by phone, 1-806-659-2695, or e-mail, chefmyles@hotmail.com for commentary or questions about this real crowd-pleaser!

    Smoked Pork Loin w/ Sri Lanka Black Tea
    2 Lbs. Light Brown Sugar
    2 Lbs. Kosher Salt
    4 ea. Urban Oaks Farms Fresh Bayleaves
    1 dozen Whole peppercorn
    4 ea. Cinnamon Sticks
    6 sprigs Jeff’s Fresh Rosemary
    12 oz Applejack Brandy

    6 Lbs. Pork Loin, remove any excess fat
    1 cup SerendipiTea Sri Lanka Black tea

    1. Gather and assemble all the ingredients
    1. Place the pork loin on a sheet tray lined with plastic wrap enough to fully wrap the pork in.
    1. Evenly pour the brandy all over the pork covering as much surface area as possible.
    1. Arrange the fresh bayleaves, rosemary, peppercorns and cinnamon sticks on top of the pork.
    1. Mix the salt and sugar together and pack the pork with it covering the entire pork loin.
    1. Wrap tightly with lots of plastic and place under refrigeration for 24 hours. Repeat the process the next day by only refreshing the set up.
    1. On the third day wash all the salt and sugar mixture off, pat dry the pork and place it on a sheet tray in the cooler close to the fan for 24 hours.
    1. Using a full 4” disposable hotel pan, sprinkle the tealeaves over the bottom of the pan and lightly moisten them with water.
    1. Place a full 2” perforated hotel pan into the 4” full disposable hotel pan then place the pork in the 2” perforated hotel pan.
    1. Cover with an inverted 4” full disposable hotel pan and place the entire set-up over an open flame under a hood system.
    1. Allow the pork to smoke for 6-8 minutes and remove from the pan.
    1. Place the pork on a sheet tray and put in a 350°FF oven, roast until fully cooked.
    1. Remove from the oven and allow the pork to rest for about 20 minutes in a warm area.
    1. Served with a fall fruit compote and mashed potatoes.

    Chocolatea ©For ½ gallon of tea :
    4 tbs. “Chocola-tea” tea
    1 cup boiling water
    ½ cup sugar
    3 cups cold water
    4 cups milk

    • In a large (heatproof) half gallon pitcher, or tea pot:
    • Place tea in strainer in pitcher and pour boiling water over; steep 10 minutes.
    • Add Sugar and stir to dissolve. Add 3 cups cold water and stir.
    • Pour in 1 quart (4 cups) cold milk and stir. Refrigerate until ready to serve.

    *Serving hint- refrigerate the tea concentrate and “froth” the milk in a “milk frother” or immersion blender and pour over tea concentrate in the glass before serving!

    Tropical Iced Tea Soda©1- 1.5 ounce bag of loose SerendipiTea "Lili'uokalani” tea
    2 cups boiling water
    1+ cup sugar
    6 oz. Orangina brand soda(available at Trader Joe's)
    Mango Sorbet

    Prepare the tea syrup:

    • Place 1 tea bag in a 2-cup measure.
    • Add boiling water to fill.
    • Steep 5 minutes. Remove bag.
    • Stir in sugar to dissolve.

    To make the drink:

    • Pour 1 &1/2 tbs. of tea syrup into glass,(about ¾ of a shot glass)
    • Fill with Orangina and top with scoop of Mango Sorbet.
    • Add a straw and serve. Makes 8 to 10 servings.

    Melons Balls with Tea Syrup©4 tbs. SerendipiTea "City Harvest" green or "Jasmine Yin Hao" tea leaves
    8 oz. Simmering water
    1 cup sugar
    Assorted melon balls

    • Prepare tea syrup, by steeping tea into simmer water
    • For 1 minute. Add sugar and stir.
    • Pour over melon balls and garnish with mint sprig or edible flowers.

    Holiday Spiced Cider ©For 1 cup:
    1 tsp. of SerendipiTea "Cha Cha Chai" or "Moulin RougeChai"
    6 oz. Cider

    For 1 gallon:
    4 Tablespoons of SerendipiTea "Cha Cha Chai" or "Moulin RougeChai"
    1 gallon apple cider

    For one cup or mug: heat cider and tea to simmering in a sauce pan. Reduce heat to medium and steep 5 minutes. Strain into mug or cup.
    For a Party: Heat Cider on stove top or crockpot. Place tea leaves in mesh bag and simmer for at least 15 minutes; remove bag. Ladle into cups and serve with cinnamon sticks.

    Tea Cookies©10 oz. (2 ½ sticks) unsalted butter, at room temperature
    8 oz. ( 1 cup) light brown sugar
    1 tbs. ground scented or flavoured tea leaves (Earl Grey, Jasmine, Persian Nectar, Passionfruit, etc.)
    2 eggs
    3 ½ cups all-purpose flour
    Colored Sugar

    In a large bowl; beat the butter and sugar until creamy. Stir in the ground tea leaves until well combined. Beat in the eggs and fold in flour. On a lightly floured board; roll the dough into 2 logs and wrap in clear film and refrigerate for at least 1 hour to overnite.

    Pre-heat oven to 375°F. Using a sharp knife, cut the dough into ¼ inch slices, roll edges in colored sugar and place on parchment paper lined baking sheets. Bake 10 – 12 minutes or until lightly browned and crispy.

    Makes 4-5 doz. Cookies.

    Peppermint Hot Chocolate ©8 oz. Milk
    2 tbs. chocolate syrup OR cocoa powder
    ¼ tsp. peppermint extract
    1 rounded tsp. SerendipiTea "Slim Mint" tea (or Once Upon a Tea or even Mint Leaves)

    For every 8 ounces of milk; heat together in a saucepan:

    The above amount chocolate syrup or cocoa powder, and peppermint extract. When comes to a boil, pour over 1 tsp. tea. Steep 3 to 5 minutes. Stir with a candy cane and please add sugar to taste.

    Lisa Scruggs' Ginger Tea Scones ©5 ½ cups King Arthur flour*
    ½ cup sugar
    ¼ cup baking powder
    1 tsp. each: ground ginger peach tea and ground ginger
    2 sticks (1 cup) plus 2 tbs. butter
    1 ½ cups soured milk (add lemon juice, stand at room temp. 10 min.)
    ½ cup plain yogurt
    ¼ cup chopped crystallized ginger*
    ½ cup yellow raisins
    a little milk or cream mixed with cinnamon and sugar for glaze
    *available at Trader Joe's

    Stir together with a fork or whisk; the flour, sugar, ground tea and ground ginger and the baking powder until blended. Cut butter into small pieces and cut into until the mixture resembles coarse cornmeal. Toss in the chopped ginger and raisins stirring with a fork. Then stir together the milk and yogurt and add to the dry mixture stirring quickly and gently with a fork. Turn dough out onto a floured board (add flour if too sticky) knead about ten times working quickly and gently. Pat dough into large circle about 1” thick and cut out using a 2” round cutter. May be frozen at this time. Place on lightly floured baking sheet and brush tops with sugar-cinnamon mixture. Bake at 350 degrees for 15 minutes until golden brown. Makes 50 – 2” scones