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Gluten Free Tea Macaroons

I am not really a fan of sweets, but I really enjoy these gluten free Matcha or Herbal Chai tea macaroons made with our teas.  And my guests at my tea house over the years have loved them.  With tips from chef friends, I have created likely the easiest macaroon recipe out there that even non-bakers can make.  I hope you enjoy them. Donna     Ingredients (yields 16 macaroons): 1 cup of almonds 1.5 tsp Far Leaves Tea Matcha (Japanese green tea powder; available for purchase soon)  or 1.5 tsp Far Leaves Tea Herbal Chai (ground)  1 egg white 1 tsp pure vanilla extract 2/3 cup sugar Preparation Steps: 1) Preheat oven to 350 degrees & line baking sheet with...

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Harnessing The Mundane (by Guest Blogger Heidi Dixon Kwon)

I am finding that mindfulness can take on various shapes in different seasons of life. At times, it can mean being truly present and having a keen awareness of those around me. At another, it can mean being conscious of how much trash I produce and what kinds of products I choose to buy — or not buy. It can mean being careful with my finances and learning to steward it well. Sometimes it’s all consuming, being aware of my place in this world, in the lives of those I touch, my role as a consumer and my role as a wife. In this particular season, mindfulness is being aware of my down time — my resting. The summer is beginning to awaken from her long slumber, and while many...

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Rice in Tea Broth (Ochazuke)

My staff at Far Leaves Tea who have lived in Japan taught me this amazingly simple, traditional and heartwarming dish that takes drinking tea to another level.  Tea as soup - why not?  It's perfect for when you want something light, healthy, but warm to the belly, such as for beakfast, snack, or when you are jetlagged.  :) Ingredients: One bowl of rice Seaweed (cut into small strips) Toasted brown rice Pickled plum 10 oz cup of Genmaicha  Preparation Steps: 1) Lay out the ingredients like below. 2) Add toasted rice, seaweed (or anything else you like, such as the popular smoked salmon) to bowl. 3) Pour Genmaicha into bowl. Enjoy!  

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Tastes Like Home (by Guest Blogger Heidi Dixon Kwon)

“Do you think it needs more salt?” my mom asks in Korean as she blows gently to cool a spoonful of seaweed soup and carefully ladles it to my mouth. “Maybe a tiny bit, but otherwise it’s perfect umma,” I respond in English while smacking my lips. Here, on the granite counter top next to the stove, is one of my favorite spots in the house. It’s in this corner where I get to taste what’s for dinner and be the Dixon Family sous-chef. My mom does a cute jig as she agrees and dashes some salt into the mix. She offers me a hand as I jump down onto the tile. After closing the lid and lowering the heat to a simmer, my mom pours...

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Moroccan Mint Pea Soup

I love soups.  And this soup is so easy to make, while being a much more interesting version of a traditional split pea soup.  I love being able to incorporate our Moroccan Mint, Lapsang Souchong, as well as Lemon Ginger tea into the soup as an extra twist.  Enjoy!  And join us for our brunch this Sunday to taste it! Ingredients: 1 TB olive oil 1 tsp Kosher salt 1 medium white onion, chopped 4 cups Moroccan Mint brewed tea 1 teaspoon Lapsang Souchong tea leaves 3 1/2 cups frozen or fresh shucked peas 1/4 teaspoon ground Lemon Ginger  1 cup fresh spinach leaves 1 small minced garlic clove 1/8 teaspoon ground black pepper Preparation Steps 1) Place 8-quart stockpot over medium heat...

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