Posts Tagged 'green tea'

Sencha Green Pea Soup

Sencha and Green Pea Soup
Looking for a simple soup that comes together in minutes and tastes clean and fresh?  Try our Sencha Green Pea Soup!

This delicate, blended soup combines the sweet and grassy taste of sencha with the crisp flavour of green peas.  We recommend avoiding the addition of strong flavours like onion and garlic to this soup, since those will mask the fresh green tea and sweet vegetables.  Instead, we’ve added classic mint and a hint of tarragon to help those gentle, summer flavours take centre stage.

Serve with a slice of your favourite bread for a light lunch, or as the starter for a larger meal.


3 cups frozen peas
1 cup of freshly brewed Tealish Organic Sencha
Generous pinch of dried tarragon
2 teaspoons fresh mint, minced, plus extra to garnish
Salt and pepper, to taste
Olive oil, to garnish


1. Bring a pot of water to boil.  Add peas and cook, covered, for about five minutes, until peas are bright green and soft.

2. Put peas, tea, tarragon, mint, salt and pepper into a blender, and process until combined.  You don’t want the soup to be completely smooth – a few pieces of whole peas add a lovely texture.

3. Pour into bowls, and garnish with mint and a drizzle of olive oil.

Tropical Sunrise Smoothie

papayasmoothieBring on the tastes of summer with this cheerful smoothie, a lush blend of Tropical Sunrise green tea and fresh papaya, mango and carrot!  A spoonful of honey and a dash of orange juice add just a touch of sweet and sour to the mix.  This smoothie brings out the sunny flavours of Tealish Tropical Sunrise tea, a blend of crisp sencha, orange, papaya and lemongrass, and is a must-try for papaya lovers!


1 cup of fresh papaya, cut into cubes
1/2 cup fresh mango, cubed
1/2 cup Tropical Sunrise iced tea*
1/2 cup grated carrot
1/4 cup orange juice
1 tablespoon honey


Put all ingredients into blender and process until smooth.  Enjoy!

*For two ways to make the perfect iced tea, go here.

What’s in a Cup of Tea?


tea wall

According to the Tea Association of Canada, we here in the Great White North have been drinking tea since 1716, when it first reached our shores as part of a shipment for the Hudson’s Bay Company after a year in transit. Canadians have been tea drinkers ever since – about 10 billion cups are consumed here each year!

Some people like their tea black with a little cream and sugar, while others prefer green or white tea with a slice of lemon or a spoonful of honey. Then there are folks who enjoy sipping oolong tea with the giant leaves unfurled at the bottom of the cup. There is a multitude of ways that you can take your tea, and amazingly, they all start with the same plant.

What is Tea?
Tea comes from the camellia sinensis plant, which is indigenous to China and India. Tea is now also grown in places all over the world, but most commonly in Japan, Sri Lanka and Nepal. Differences in growing conditions will produce subtle differences in the way teas taste. But the flavour of tea comes from more than its growing conditions!

Some teas taste malty and robust, while others are sweet and grassy or light and floral. This diversity of flavour stems mostly from the way tea is processed. The different types of tea – black, oolong, green and white – are ultimately the result of what happens to the leaves after they’re picked.

Black Tea
This tea is prepared from leaves that are picked, withered, rolled and then left to oxidize before they are fired. Black tea is usually prepared with boiling water. This produces a strong cup of tea that takes milk and sugar well.

Try: Golden Garden Ceylon for a clean finish or malty Rungagora for a sturdy cup in the morning

Oolong Tea
This tea is partially oxidized, and is therefore sometimes described as falling between black and green tea. After the leaves are picked, the tea is withered and bruised before firing. Oolong tea should be steeped in water that is below boiling and is typically taken without milk or sugar, though of course that’s not a rule!

Oolong teas not only can be steeped more than once, it’s actually a recommended practice! Some folks say the third steep is the best – try it yourself and see!

Try: toasty Formosa, floral Ti Kuan Yin or buttery Milk

Green Tea
Green tea is picked and then dried before heated to halt oxidization. There are two distinct methods of heat processing green tea. The Japanese technique of drying green tea is steaming, while the Chinese method is pan firing. These different methods produce distinct flavors: Japanese style green tea is generally sweet and grassy, while Chinese style green tea is slightly toasty.

Nearly every day at Tealish, we hear from our customers that they thought they didn’t like green tea because they found it bitter, but after talking to us they changed their minds! The secret is in the water temperature: green tea should be steeped in water below boiling to prevent the bitterness of burned tea leaves!

Try: smoky Gunpowder or classic Sencha

White Tea
White tea is the least processed of all the teas made from the camellia sinensis plant – it’s made from the youngest leaves and buds and is picked and then steamed or fired to halt oxidization. White tea has a very delicate flavour and should be prepared using water that is below boiling.

Try: Pai Mu Tan for a great everyday option, or share a cup of Silver Needle to celebrate a special occasion with a friend.

While many of us love tea just as is, flavoured blends are increasing in popularity, and Tealish has a whole wall to choose from! We also have herbal and rooibos infusions – these are not true teas in that they don’t come from the camellia sinensis plant, but since they are steeped in water we think of them as teas, too!

Which type of tea is your favourite? How do you take your tea?

Spring Cleaning with Tea!


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Here in Toronto, the temperatures have been above freezing for one full week! Spring has officially arrived, and we’re throwing open our windows in celebration!

Tea can be your best friend when it comes to getting ready for warmer weather. Here are six of our favourite ways to incorporate tea into our routines:


  • Use black tea to clean and shine hardwood floors. Add two teaspoons of plain black tea to boiling water, let steep about three minutes, then remove leaves (don’t discard! We’ll tell you how to use those leaves in a moment!). Allow liquid to cool, then pour into a spray bottle and spray lightly on floors. Wipe with a mop and you’re done! No need to rinse. Bonus: the black tea will help to enhance the deep colour of hardhood, so over time, your floors will look even better. Also great on windows and mirrors!
  • A black tea infusion is a great way to mask scratches on wooden furniture. Brew up a strong cup of black tea (try adding twice the amount of leaves for darker wood), allow it to cool and then dab onto scratches with a cotton ball. The tea will stain the wood and hide the scratch.
  • Use leftover tea leaves to deodorize your fridge. Once used tea leaves are dry, just put them in your refrigerator (we recommend putting them in a pretty bowl or tying them up in cheesecloth) to absorb unpleasant odours. No need to buy baking soda, and a great way to reuse tea!


  • Apply brewed black tea to a sunburn to help heal your skin. Enjoying the sun so much that you overdid it? Don’t worry – there’s a tea for that. Brew a cup of black tea and allow it to cool, then use a soft cloth to gently apply the tea to your skin. Do not wipe off.
  • Reduce the appearance of puffy eyes. Folk medicine has long boasted the benefits of black tea for puffy under eye circles! Try it yourself at home: fill two tea filters with one teaspoon of black tea each. Gently soak the teabags in boiling water and allow to cool. Put brewed tea and teabags in fridge for about half an hour so they’re nice and chilled, then wring out teabags and place on your eyes for five minutes.
  • Use green tea to exfoliate your skin. A mixture of brewed green tea and sugar will help to smooth your skin. Combine 1 tablespoon of lukewarm green tea with about 4 tablespoons of sugar. Make sure the tea isn’t too hot, or the sugar will dissolve! Using your fingertips, apply paste to your face, gently rubbing in a circular motion. Rinse off with warm water.

Have you tried any of these ideas? What are some of the other non-traditional ways that you like to use tea?

Tea and Health


Yesterday marked the official start of spring.  After months of what was an unseasonably cold winter across most of North America, we’re thrilled that the days are finally getting warmer and longer!

The notions of rebirth and renewal associated with spring have many of us starting to clean out the cobwebs that gathered during Old Man Winter’s reign.  If you’re like us, your spring clean might also involve tidying up your physical and mental wellbeing by integrating healthier habits into your everyday routines.

Tea has been linked with a variety of health benefits, so drinking that cup with breakfast does a lot more than just help to wake you up in the morning. Here are four things about tea and health that we hope will inspire you in your personal spring cleaning this year!

1. Black tea may help alleviate stress! A 2007 study indicates that drinking black tea can reduce cortisol levels and help you calm down after a stressful event. 

Black Tea Choices from Tealish: One of our most popular black tea blends is Patisserie, a tea that has all the sweet and spicy tastes of a fresh-from-the-bakery cookie (including almond, pistachio, cumin and coriander!)  We’re also madly in love with Peachy Lychee – it’s the ideal balance of fruity and floral that works equally well hot or iced!

2. A 2003 study shows that drinking oolong tea may help manage Type 2 diabetes. 

Oolong Tea Choices from Tealish: Coconut Bongo just might be the ultimate coconut tea.  This lightly oxidized oolong tea has notes of sweet, creamy coconut reminiscent of a fresh coconut cream pie.  Delicious hot or iced, with or without milk.  The sky is really the limit with this tea!  We also recommend Dulce de Leche, a blend with pieces of real caramel and marigold blossoms on a toasty oolong base.

3. Green tea has been linked to a wide array of health benefits, including possible protection against cancer, lowering cholesterol and weight loss. 

Green Tea Choices from Tealish: Try our Sakura Cherry Rose, an invigorating blend that is equal parts sweet, tart and floral on a fresh sencha base, or go classic with Sweet Macaron, a green tea blended with walnut, almond, coconut and hazelnut.  It’s naturally sweet and always delicious.

4. South African rooibos tea may help to prevent cancer, lower cortisol production and reduce allergies and inflammation.  Plus, it’s naturally caffeine-free, so you can enjoy this drink well into the evening! 

Rooibos Tea Choices from Tealish: Like dessert?  Then try Sweetie Pie, a delicious rooibos-based tea that features notes of amaretto, coconut and rose.  If you’re looking for something to help relax you before bed, try Vanilla Lavender Rooibos, a gentle blend of – you guessed it – real vanilla pieces, lavender flowers and organic rooibos tea.

Tealish Teas can be enjoyed for their flavour and health benefits!  Talk to your doctor before starting any new health plan.

Matcha Float


Matcha Float 2

March 17 is just around the corner, and we’re already thinking green! Try our Matcha Float to celebrate the luck of the Irish this St. Patrick’s Day!

What You’ll Need:

1 ½ tablespoons Matcha Latte Mix
6 ounces hot water
1 16 ounce glass ice
2 tablespoons milk
3 scoops vanilla ice cream (or more to taste!)


1. Blend the matcha with 2 ounces of the hot water, using a matcha whisk to smoothly incorporate the powder into the liquid.  If you don’t have a whisk, stir vigorously with a fork! Add the rest of the hot water and stir to mix.

2. Pour the matcha and water mixture over the ice.  Top with milk.

3. Spoon ice cream over the drink, stick in a straw and enjoy!

This cool and creamy drink is an alcohol-free way to satisfy your sweet tooth and join in this weekend’s festivities!  In case you do overindulge, though, don’t worry – we’ve got you covered.  Our Hangover Helper will get you through Tuesday morning!

Matcha Float 1

Matcha Salad Dressing


Happy 2013 tea lovers! Here at Tealish, we’re all getting into gear for a super healthy new year, and that means consuming as much tea as possible! With our new healthy resolutions in mind, we’ve come up with an antioxidant-packed matcha salad dressing recipe perfect for your next lunch, breakfast, dinner… you get the idea. This simple mixture combines the vitamins and minerals found in lemons and honey with the super powers of matcha green tea; matcha is known to support strong immunity, boost metabolism, raise energy and increase mental alertness! So why not take your healthy green salad up a notch with this delicious green dressing? You could even use it to make your weekly round of jar salads  to take with you to work!


The Goods

Recipe inspired by Teaspoons and Petals

1 tsp of Tealish’s organic matcha

1  tablespoon hot water

1 tsp Leitch’s organic Ontario liquid honey

1 tsp Himalayan pink salt

1 tsp grapeseed oil

Lemon juice from half a lemon


The Method

1. Whisk matcha and hot water together in a small bowl. If you don’t have a matcha whisk, try a small metal whisk, milk frother or fork.

2. Stir in the honey until it melts. If you like a sweeter dressing, add a bit extra.

3. Add oil, salt, and lemon juice, stir and store for up to a week in the fridge.

*Enjoy with any salad you like: We love it on baby spinach with cherry tomatoes and cashews!

Vegan Matcha Sugar Cookie trees with royal icing!


There’s nothing quite like the warm feelings the holiday season brings. Carols are in the air, families come together, and treats are everywhere. And really, what better to go with treats than tea? But we thought we could take this a bit further: why not use tea in our Christmas treats? We decided to use the gorgeous jade green of matcha to make our sugar cookies more festive naturally: behold, matcha sugar cookie trees! This recipe makes about four rolls you can stash in your fridge over the holidays for easy baking, and just to make them more shareable, they’re vegan too!  Enjoy them plain, topped with vegan matcha royal icing (like we did), and/or alongside our rich and creamy Matcha hot cocoa! You can even give an extra log or two away as gifts if you don’t eat them all first…

The Goods:

Adapted from Chez Bettay

5 cups flour

4 teaspoons baking powder

2 cups sugar

1/2 cup almond milk (or any other milk substitute!)

1 Tablespoon organic vanilla

1 tub of earth balance soy-free buttery spread (whipped works great too!)

2 Tablespoons of Tealish’s Matcha latte mix

1 teaspoon of Tealish’s organic matcha powder (for an extra green colour)


The Method:

1. Cream butter and sugar together until smooth using a hand mixer or stand mixer

2. Add baking powder and continue to mix until it’s well blended

3. Slowly add the milk alternative of your choice and your vanilla extract

4. In small parts, add the 5 cups of flour. mixing well before adding each cup. Stop mixer when all the flour is well mixed and a dough forms.

5. Roll the dough into logs, wrap in plastic and craft or parchment paper, and refrigerate until you’d like to bake (at least 30 minutes!) You can then simply cut the log for quick circle cookies, or go the extra mile and make shapes!

To Bake:

Preheat the oven to 350 degrees F

1. Roll out the dough on a clean surface lined with a bit of flour. Use cookie cutters to make shapes: we suggest green things, like trees, wreaths or holly!

2. Place shapes (or circles) on a parchment lined cookie sheet.

3. Bake for about ten minutes, or until the edges start to look just a bit crispy. Remove and cool… then get ready to ice!



When the cookies have cooled completely, ice them! We followed this super handy video by The Sweetest Vegan and simply added 1 heaping Tablespoon of matcha mix at the end to make it green! You can use other colours to decorate your trees with icing lights and tinsel, but we kept it minimal and natural.

Happy Holidays from the Tealish team!

Matcha Hot Cocoa

Nothing warms us in the winter quite like a creamy cup of hot cocoa. Sadly, this hot bevvie isn’t usually the healthiest choice on the menu. With a bit of experimentation, we’ve come up with a simple recipe that combines the goodness of hot cocoa with the health benefits of matcha green tea!

The Goods:
1 tablespoon Tealish Matcha latte mix
1 tablespoon Organic cocoa powder from The Spice Trader
3 cups milk of your choice (we used True Almond’s vanilla almond milk)

The Method

1. Pour milk into a small saucepan. Warm on low heat.

2. Stir in matcha and cocoa. Use a whisk to dissolve the two powders into the milk as it warms up.

3. When the cocoa has all melted and the temperature is to your liking, remove from heat.

4. Serve in mugs with a peppermint stick and enjoy by a warm fireplace!

*Tip: add a drop or two of organic peppermint extract to add a little more holiday cheer to your bevvie!


Happy Holiday Sippin’

Matcha Popcorn, as easy as 1, 2, 3!

Those living in Toronto are well aware the biggest movie week of the year is fast approaching! Try this ridiculously simple recipe for sweet and salty matcha popcorn just in time for TIFF, or at any movie night year round!

The Goods:

Freshly popped popcorn (microwave or the old fashioned way!)

Kosher Salt

Tealish’s matcha latte mix

Large paper bag (or microwave bag from popping)

The Method:

1. Put freshly popped popcorn into large brown paper bag

2. Combine 1 teaspoon salt with 1 tablespoon matcha in a small bowl or salt shaker

3. Pour matcha/salt mix onto bagged popcorn in small intervals, shaking the bag between to evenly coat the popcorn. Coat until you reach your desired matcha flavor level and enjoy!


Tealish is a modern tea boutique located in downtown Toronto, Canada. This blog is meant to be a peek in to what Tealish is up to as well as a source of information about loose leaf tea and all things tea related. We hope you enjoy these posts and we hope you enjoy our teas – check us out online at

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