Art of Palmer

By May 27, 2015 Cocktails, Mocktails & More
Art of Palmer
An easy and versatile recipe for a refreshing Summer treat
2 tsp of loose leaf tea or 2 tea bags
Suggested Teas: Organic Breakfast, Classic Black, Green Pomegranate
4oz (120g) hot water
6 oz (180g) lemonade
Make a tea concentrate by brewing the tea in boiling hot water for 3 minutes in a teapot or mug. Remove teabag or strain tea. Pour tea over ice in a highball glass. Add the lemonade. Stir and serve.
Makes 1 x 12-16oz serving (with ice)

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Art of Tea Filter Bags

By April 29, 2015 Brewing Tea

Using our filter bags, this short video shows you how to bag your loose leaf tea.

Our signature biodegradable tea filter bags are the perfect solution for having your favorite loose leaf tea on the go. Just scoop in your desired amount of tea, cinch the drawstring tight, place the filter bag into your cup and add hot water. These 100 count bags are housed in a conveniently-sized, 100% recycled paper box, making them super easy to carry, wherever your travels may take you.

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Chinese Tea Eggs

By April 4, 2015 Cocktails, Mocktails & More

We wanted to try a new recipe involving tea and happened to stumble across Chinese Tea Eggs online! What a find! They are simply hard boiled eggs, cooked in a mixture of black tea and spices, which give them an awesome flavor. The shells are partially cracked once the eggs are cooked to give them that beautiful tie-dye like pattern. Tea eggs are a very common street food in China. They can be eaten hot or cold for a snack or you could even chop them up and add them to fried rice, or any meal for that matter! They’re also great snacks on hiking or camping trips. There are several variations out there but here’s what we used to flavor our eggs:


  • 2 x Art of Tea Organic Breakfast Teabags
  • 3 x Art of Tea Ammo (or you can use 3 star anise & 1 cinnamon stick)
  • ¼ cup of Soy Sauce
  • 6-12 Eggs (or as many as will fit in the pot!)


  1. Put the eggs in a pot and fill with water until they are covered
  2. Bring the water to a boil, then lower the heat and allow to simmer for 2 minutes
  3. Carefully remove the eggs from the pot (They will be hot!)
  4. Using the edge of a fork or spoon, tap the egg all around to lightly crack the shell’s surface
  5. Carefully put the eggs back into the pot of hot water
  6. Add the teabags, ammo and soy sauce
  7. Simmer for 2 hours, adding more water when the level gets low
  8. Remove the eggs from the pot and remove the cracked shells to reveal a beautiful tea egg!


Recipe by Katie Kirby

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