DIY Avocado And Green Tea Face Mask

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Dearies, you know how much Kat and her friends love to create their own natural bath and body products. I’ve talked about soaks, scrubs, and bath bombs! The girls are always looking for interesting combinations of ingredients, and Kat just discovered a fun way to make a nourishing face mask.

The other day Kat came into the kitchen with a green face! I had no idea what was going on! Kat explained that she was trying out a new green tea face mask she created. Turns out it’s a winner, so I thought I should share the recipe with all of my lovely tea friends. It’s quite simple and I must admit, it smells scrumptious.

DIY Avocado & Green Tea Face Mask

1/2 avocado

2 tbsp plain full fat greek yogurt

1/2 tsp matcha powder

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First, sift the matcha so it’s free of clumps. In a small bowl whisk the sifted matcha into the greek yogurt. Cut the avocado in half and remove the pit. Scoop out half the flesh with a spoon and add to a large bowl. Mash well with a fork. Once it’s nice and smooth add the yogurt mixture and mix until fully combined. It may look a bit strange, but it’s good stuff!

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We like to pop ours in the fridge for 5 minutes or so, just to make sure it’s nice and cold. It is more refreshing that way! When it’s at your desired temperature apply a thin layer to your face, and let it sit for 10-15 minutes. Enjoy looking at your amusing green face in the mirror while you wait! If you’re feeling kooky, show us your green selfie! When you are ready, remove the mask with a warm washcloth.

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Hee hee! Dearies I thought I’d give the mask a try myself. Who doesn’t want glowing skin? It tickles a little bit! Since you have half an avocado left, you can make the mask for a friend, or just enjoy a healthy snack! Avocado toast, and a bowl of matcha, anyone?

Tippy’s Green Tea Granita

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If you’re looking for a new way to refresh yourself in the late summer weather, look no further than an icy cool granita! This cooling treat is similar to a slushy, but with more crunchy texture. It’s super easy to make, and will instantly cool you down. It’s also very easy to customize using your favorite flavors. I’ve been experimenting, and decided that green tea, ginger, and lemon is my favorite combination so far. The only equipment you need is a sheet pan or shallow glass pan, and room to stash it in your freezer.

1 tablespoon of minced fresh ginger

3 cups water

3 green tea bags

Simple syrup

1 lemon zested and juiced

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First, make a ginger-tea infusion. Bring the 3 cups of water to a boil, add the ginger. Boil the ginger for about 3 minutes and turn off the heat and let sit for 30 seconds. After this step, add in the teabags (this is because you should never use boiling water for green tea, it’s too hot and can make the brew bitter). Steep the ginger and tea together for 10-15 minutes.

Add in half the lemon juice and three tablespoons of simple syrup. Give it a taste, and add more of both as desired. You can make it as sweet or tangy as you like!

Once the flavor is to your liking, pour the mixture into your pan of choice. We like to use a small shallow glass pan, since it’s all we can fit in our freezer. It works just perfectly! Freeze the mixture for about 30 minutes or until it’s just starting to become solid. Then, fluff it with a fork.

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For the next 2 hours, check on the mixture every 30 minutes (it may need much more than that but keep checking since every freezer is a little bit different, fluffing and stirring to create broken ice crystals. It should be slushy with lots of crunchy ice crystals. That’s when it is perfect to serve and enjoy. If your mixture gets too hard, you can leave it in the fridge for a while, or even blitz it in the food processor for a few seconds. This recipe needs a little attention, but it’s super simple, and in no time you’ll have a perfect summer dessert. Kat recently made this recipe for friends with great success. They loved the crunchy green tea flavor! The zing of ginger and tart lemon makes this light and refreshing.

For this granita Kat used Harris green tea. It has a mild vegetal green tea flavor and is perfect to add to any recipe. Kat loves this tea because the green tea flavor is balanced and not overpowering. It’s not too vegetal and is super smooth. For a different spin on this dessert, Kat is actually thinking of making the granita with an herbal tea for her niece Camille. She’s visiting next week and it’ll be the perfect refreshing treat! One bite of this crunchy, frozen treat will instantly cool you down and you’ll imagine you’re in the crisp autumn weather. Dearies I hope you enjoy my favorite new icy treat!

Matcha The Authentic Way

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Dearies, I know you all love matcha! It’s the most popular topic that I write about. I recently realized that I’ve shared recipes and matcha on-the-go tips, but we haven’t done a post about how to have an authentically prepared cup of matcha. So, here we go!

To prepare your matcha the authentic way, you need just a few tools: a matcha bowl (a small cereal bowl could work) called a chawan, a bamboo whisk called a chasen, and a small mesh sifter. An optional tool is the tea scoop, called a chashaku.

Now you just need two ingredients: 1 cup of water and 1 teaspoon of matcha. I recommend using ceremonial grade matcha, this is the best quality and will whisk up to a delicious, frothy cup. But don’t get discouraged if you don’t have ceremonial grade. Go with what you can find!

So, now that you have your tools and ingredients, you are ready for a perfect bowl of matcha.

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First, measure out a tsp of matcha, which can also be measured with 2 scoops with the chashaku. Place the matcha in the sifter over your bowl. It’s important to sift the matcha first, don’t skip this step! Sifting removes clumps and will help you get a nice frothy bowl of tea.

Your water temperature needs to be 175°, this is very important! Do not use boiling water or your matcha will be bitter. Green teas in general need cooler water than black teas. Once you have the right temperature, pour about 4 tablespoons of water into the bowl and gently mix the matcha until you form a nice, vibrant green paste.

Once you have your paste, it’s time to whisk! Add the remainder of your water, and whisk in a ‘W’ formation. Be gentle with your pressure- you don’t want to crush the tips of the whisk to the bottom of the bowl, they’re delicate and you might bend them. Whisk using your wrist, and not your fingers. Once you have a lovely frothy texture, you can remove the whisk. It shouldn’t take too long, so be mindful not to over-whisk. Whisking takes lots of practice, so get ready to drink lots of matcha! Even if you don’t get a very frothy bowl the first few times, don’t discard that matcha! As long as the powder is mixed in, it will still taste delicious. Sip right from your bowl and enjoy!

If after a few tries you’re still not getting a frothy mixture, make sure you are sifting your powder well. Also be sure you are whisking in a ‘W’ formation, and moving from your wrist.

Be sure to clean your matcha tools very well. The bamboo whisk should be cleaned thoroughly and also air dried. Make sure it’s fully dry before you store it to avoid any mold from growing on the whisk.

The best way to learn is to practice! There are also scores of videos online that you can find with a quick search. Watching someone whisk may also help you understand what to do. Dearies if you have any questions about preparing matcha, please drop me a line and let me know! I’d be happy to help out. Happy whisking!

Tippy’s Tea Of The Month: English Breakfast

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Dearies, did you know that I just started a Tea Club? That’s right, I’ve recruited a few of my kitchen friends and we gather a few times a month to sit together and drink tea. Just like Kat and her friends do! Many of the appliances are unfamiliar with the various types of tea out there, so I decided that each month we are going to pick one type to focus on. We’ll taste different   varieties of the tea, and learn a little bit about it.

This month we are focusing on English Breakfast. This is a black tea blend, and the flavor differs based on what teas are included. Often you’ll see a blend of Assam, Ceylon, and Kenyan teas. Sometimes Chinese Keemun or even Indian Darjeeling will be added. The blend is always made to be quite strong and robust in order to add milk and sugar (if you wish. Kat actually drinks hers straight up!).

The history of English Breakfast tea is a bit fuzzy. There are different accounts of how it came to be a popular breakfast staple. The name of ‘English’ breakfast may actually have originated in colonial America! I’ve also read that it could have originated in Scotland and became a popular morning ritual once Queen Victoria started drinking it.

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Whatever the origin, I just absolutely love a good cup of English Breakfast. It brings me back to my days with Kat’s Great Aunt Char. She used to start every morning with a good strong cup. She preferred a blend that had Ceylon, Assam, and Keemun. I can still remember the sweet aroma from the dry leaves as soon as she opened the canister.

 These days Kat has been drinking Newman’s Own English Breakfast to remind her of her Great Aunt. The dry leaves have a lovely raisin-like aroma with hints of malt and earth. Char used to say her day didn’t properly begin until she smelled her English Breakfast leaves! This tea brews up rich and bold and just like Char, Kat says her daily cup gave her a spring in her step. Kat shares my nostalgic love of English Breakfast as it reminds her of being in her Great Aunt’s kitchen, stealing sips of her tea.

Tippy’s Minty Matcha & Lime Popsicles

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The weather is still quite warm out there, and Kat and her friends are coming up with new ways to stay cool. Their latest idea is homemade popsicles. I love this idea! Of course, I had to create my own tea-infused twist. After much consideration, I decided that matcha would be the perfect tea to add to an icy popsicle. The sweet vegetal green tea flavor holds up to most ingredients, even those that are tangy and strong. After a little bit of experimentation, I came up with my new recipe! I’m so excited to share it with you. It combines our favorite matcha flavor with tangy lime and cooling mint.

Tippy’s Minty Matcha & Lime Popsicles

2 cups hot water

2 tsp matcha

1 lime- juiced and zested

Handful of fresh mint leaves

Simple syrup

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Prepare your matcha by whisking together the tea and hot water. Allow to cool to room temperature.

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Mix in your lime juice and 2 tsp of lime zest. Add 3 tbsp of simple syrup and taste. If it’s not sweet enough keep adding by the tablespoon until you are satisfied. Roughly chop mint leaves and drop a few into the ice pop molds.

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Pour in the matcha mixture, and pop on your tops. Pop in the freezer until the pops are fully formed. If you are using wooden sticks, freeze the mixture for about 60 minutes, pop in sticks, and return to the freezer. That way the sticks will stand straight up!

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These icy cold treats have a strong matcha flavor with the refreshing blend of lime and mint. Dearies I hope you love my icy matcha popsicles! They’re sure to be a hit at your next outdoor gathering. Or keep them all for yourself! Kat plans on making these as long as the weather stays warm to enjoy a cooling moment any time of day.

DIY: Cucumber Green Tea Body Spray

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Dearies this sweaty weather seems endless, doesn’t it? Kat has taken her afternoons on the shady porch, with a glass of iced tea in hand, and a good book. It’s been so hot that even a shady spot isn’t the oasis it once was. I decided it was time to do something about it. I noticed that my kitchen friends that live near the sink always seem to be the most comfortable in the heat. I realized it’s because they’re always getting sprayed by the faucet. Then it dawned on me- a body spray! That’s what Kat needs. So off I went, trying to find just the right combination of ingredients.

Kat loves cucumber in the summer, she says it’s quite refreshing. So I decided to put that idea in the spray. I think green tea pairs well with the cucumber. Both flavors are quite aromatic, and refreshing. With just a little bit of prep, you can have a refreshing body spray to beat that summer heat.

Tippy’s refreshing green tea + cucumber body spray

2 cups water

2 teabags of green tea of choice

Half a large cucumber

2 tsp witch hazel

Spray bottle

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Steep the teabags in just-boiled water for 20 minutes or more. Allow to fully cool in the fridge.

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Peel the cucumber and cut into large chunks. Puree in a food processor

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Strain the mixture through a fine sieve, coffee filter, or cheesecloth until you get as much liquid out as possible. You can chuck the solids, or use it in a delicious cucumber yogurt sauce!

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Add the cucumber to the tea mixture and mix in the witch hazel. Fill a spray bottle and keep it in the fridge at all times. When you’re feeling hot, just give yourself a spritz!

Camping With Tea

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Here’s the scene: Waking up in the lush green forest listening to birdsong and the smoky comforting smell of a campfire. Summertime is Kat’s favorite time of year to go camping. She loves being out in the forest so close to nature. Hiking, fishing, cooking over a fire, she just loves it all! She even likes sleeping in a tent. There is however one comfort she can’t live without: tea!

Over the years Kat has perfected a way to have tea while camping. It involves a little bit of gear, but can also be done with less. She does have a bit of tea camping gear, she just love collecting tea ware no matter what the occasion! Those enamelware cups are just so cute, Kat has a large vintage collection!

So there are only a few things you really need to enjoy tea while camping: First a heat source (campfire or camping stove), and vessel to boil water (we just use a cooking pot). Then you pick and choose: thermos, enamelware teapot, and enamelware teacups, empty teabags to fill, or just regular teabags. If you are trying to pack light, all you really need is the boiled water and a cup to put your tea in. If you need to pack even lighter, you can put the tea directly in your cup and sip it grandpa style (sipping with the leaves directly in the water). Or you could put the tea in a fillable teabag, steep and remove. Or of course, you can bring along your favorite teabags, and steep those. That’s what Kat often does.

 

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A tea she likes to bring camping is Private Selection Orange Spice black tea. This tea has orange cinnamon and clove flavors that hold up well to that smoky camp fire. Perfect with a hearty breakfast, lunch, or dinner by the campfire. It would also pair nicely with sweet, chocolatey s’mores, which are a must if you are going camping! Kat drinks this tea all year round. It’s soothing in the chilly months and quite refreshing when it’s warmer outside. She even serves it iced! I guess you could say it’s one of her staples. She always has it in the cupboard.

Dearies, will you try my tips for your next camping trip? Do you have any other ideas for taking tea in the great outdoors?

How To: Decorate for a Summer Tea Party

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The sweet smell of summer flowers, teacups gently clinking in their saucers and delicious light bites. It’s time for summertime tea parties! Dearies, Kat likes to change up her tea parties based on the season. In the winter and fall, she likes cozy get-togethers. But once summertime hits, she’s all about outdoor tea parties! We like to go a bit crazy with the florals- fresh flowers, floral china cups and teapots, even floral napkins. We like to use mismatched patterns, to give everything a lush, garden vibe. We also like to put edible flowers on our cakes and cupcakes. Gorgeous! If you have lots of teacups like Kat does, stack them and cluster a few stacks together with flowers in the very top. Easy centerpiece!

You could also go for a beachy theme, decorating the table with coral and seashells! Wouldn’t it be fun to do a late-afternoon tea party with a table strewn with lovely shells and gently flickering candles that light up with table as the sun slowly sets? I can practically hear the ocean waves as I think about it! Kat loves being on the beach, so I’m going to suggest this for her next tea party.

Another fun idea is to also put picnic blankets down if you have a grassy area. This way your friends can choose to lounge in the cool grass while they sip their tea. Make sure you have a large space that’s out of the sun, or make sure to have large umbrellas to create shady spots.

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If you’re serving iced teas, don’t forget to include flower and herb ice cubes! Check out my previous post on how to do this. Thy will be a surefire hit. A summery tea Kat likes to serve her guests is HEB Serenity Spearmint Lavender tea. In the summertime she loves serving this tea iced. The frosty mint flavor is perfect for the hottest summer days. The soothing lavender is perfect for a relaxing get-together or even a quiet afternoon on your own. This tea is caffeine free, so it’s perfect for the whole family. She loves this tea as-is but for her tea soirees, she’ll add fresh mint and lavender leaves to her brew. It just looks so festive that way! Kat discovered this tea while visiting relatives in Texas. She was looking for a refreshing tea to combat the strong Texas sun and popped into the local HEB store. When she noticed the Serenity tea, she was curious about the combination of lavender and spearmint. She wasn’t sure if they’d work together, but once she tried it, she was amazed at how well the two herbs work together. She likes this combination so much that she grows fresh lavender and mint so she can make her own version when she’s in-between boxes.

For the savories, we like to do easy cucumber, cream cheese and dill tea sandwiches, fruit tarts or little mini pound cakes topped with fruit. Also mini cupcakes with edible flowers. Just go for things that are light, refreshing, and filled with seasonal ingredients.

How are you going to decorate for your summer tea parties? I’d love to hear your ideas. Be sure to check out my summertime tea party pinterest board for more inspiring ideas!

Tippy’s BBQ Steak Rub

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Dearies, you know I love backyard BBQs. It’s basically all I ever talk about in the summer! I’m constantly thinking of tea-infused recipes for Kat to use, and today I’m happy to share my steak-rub recipe! This recipe is simple to make, and grills up a savory, smoky, tea-flavored steak. Is your stomach grumbling yet?

My favorite tea for a steak rub is lapsang souchong. The hit of smoke works well with the charred meat. You can use another black tea of your choice if you prefer. For an extra hint of smoke, I like to include chipotle chili powder.

I like to serve sautéed mushrooms alongside the steak, or even piled on top. The smokey, savory flavors are enhance with the mushrooms.

This recipe is perfect for steak but you can also use it for grilled tofu  ‘steak’ or grilled seitan as well.

The tea leaves can be whole, or small pieces from a tea bag. Either will work, but the larger leaves will give you a crunchier texture.

Tippy’s BBQ Tea Rub

  • 1 tsp Kosher salt
  • ½ cup black tea leaves (we like to use Lapsang Souchong)
  • ¼ tsp ground cloves
  • 1 tsp chipotle chili flakes or powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 lb steak of choice

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Combine all rub ingredients in a medium sized bowl. Pat it liberally all over your steak and let it sit for about an hour so the flavors will come together. Grill the way you like it, and enjoy!

This is an easy recipe to play around with- you can swap out the type of tea and play around with the spices. You can also serve it with a BBQ sauce if you’d like to add even more flavor. I hope you enjoy, Dearies!

How To: Have Tea On The Beach

beachtea2Dearies, we’ve talked a bit about taking your tea on the go. Kat is never without her tea whether it be on an airplane, at a picnic, or even hiking. But in the summer there is another important place that Kat totes her tea- the beach! She actually does both hot and iced teas for beachy afternoons. I thought it would be helpful to do a little ‘how to’ on taking teas to the beach, so you can always have your favorite beverage by your side (and hopefully your favorite teacup too!).

For hot tea, Kat will do it a few different ways. The thing you must have is a trusty thermos. Kat has them in varying sizes, depending on the group. She has a small one for herself and a larger one for tea with friends. Sometimes Kat will steep her tea right in the thermos and take it with her. Other times, she’ll bring along the hot water and tea separately. This way she can steep up individual cups, or even bring along her gaiwan for gongfu steeping on the beach. It may require a little bit more setup, but this is such a lovely way to enjoy tea all afternoon. The gaiwan setup is sure to draw a little bit of attention, and you’re sure to make some new tea-loving friends!

If you are icing your tea, you have a few options as well. You can put the iced tea in your thermos, and it’ll keep cool for hours. You can also put it in a large container specifically made for iced tea just make sure it’s lightweight and easy to pour. Kat has a little cooler that’s the perfect size for her plastic iced tea jug. Another must is plastic ice cubes. These are a must for iced tea! They don’t melt, so they don’t water down your tea. Leave them in the freezer and then grab when you are ready to go!

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For her iced teas, Kat loves to pack a pitcher filled with Southern Breeze Peach Sweet Tea. She makes the tea the night before her outing and cools it in the fridge. When she wakes up, it’s ready to go! The sweet black tea flavor combined with ripe peach flavor is perfect for sunny beach days. The tea is sweet without any added sugar or calories, so it’s a hit with all of her friends. She likes to bring along freshly sliced peaches for anyone that wants a fresh, delicious garnish. This tea is so easy to make: simply boil 2 quarts of water, add 2 teabags to a large pitcher and pour in the hot water. Steep for 3 minutes, and remove the bags. Pop in the fridge and cool! Easy peasy. Chill it overnight and have your tea ready for your day at the beach. As soon as the weather begins to warm up, Kat places an order on Amazon for this tea.

To enhance your tea experience on the beach, be sure to bring a few teacups! Drinking tea from your thermos or even disposable cups is fine, but when you bring along a few pretty cups, you’ll feel like royalty while listening to those crashing waves. What are your beachy tea-time tips? I’d love to know if you have some secrets to share. Happy summer Dearies!