Memorial Day weekend is here! Whether you’re relaxing at home or hosting a little get-together, an amazing beverage selection is the perfect way to kick back and indulge in the long weekend. Celebrate the launch of Art of Tea’s blooming teas now exclusively offered in our signature artisan tins. The collection features Halo, Blooming Bliss and Beach Flower.
We’d like to also welcome a limited edition flowering tea called Bird of Paradise, which is available while supplies last. This green and white tea infusion showcases pink amaranth flowers and orange lilies when steeped. The fully bloomed tea will closely resemble the tropical bird of paradise flower, as you may have guessed from the name.
These artful hand-sewn tea leaves are delicately woven into flowers to create a sphere. Once submerged in boiling water, the tea leaves open up to reveal a miraculous blossom. Each flowering bulb is naturally flavored providing a unique taste and aroma in addition to its mesmerizing bloom.
Optimize your relaxation during this three-day weekend with the following recipes for delicious blooming tea-tinis using Art of Tea’s blooming teas.
Garden Iced Tea using Halo and Blooming Bliss (yields about 12 servings)
You Will Need:
-Glass serving pitcher (I used a 96 oz.)
-Boiling water (206-212 degrees Fahrenheit)
-1 Art of Tea’s Halo bulb
-1 Art of Tea’s Blooming Bliss bulb
-Glass brewer such as a teapot or pitcher (wide enough for the blooms to fully expand.)
-Lemon slice (optional)
First, fill your glass brewer with the boiling water and drop a Halo and Beach Flower bulb. After five to seven minutes, the flowers should have fully expanded. Pour one third of the way of room temperature water into your serving pitcher. This will avoid breaking the glass and eliminate shocking the boiling water with ice, which causes cloudiness. Carefully, use a tong to transfer the blooms into the serving pitcher. Gently pour 30-50% of the tea in the serving pitcher and add ice cubes as needed.
Enjoy as is or make it a long island iced tea by adding 1/4 ounces of vodka, gin, rum and tequila! Mix equal parts well in a shaker with ice and pour into your pitcher. Garnish the glass rim with a lemon slice if you like.
Bird of Paradise Tea-tini
You Will Need:
-1 Art of Tea’s Bird of Paradise bulb
-Glass brewer wide enough for the bloom to fully expand (I used a 12 oz. hand blown glass teapot .)
-Martini glass with enough space for a fully expanded bloom
-1/2oz. Blueberry vodka
-1/2oz. Sweet vermouth
-1/2 oz. Plum juice
First, pour the boiling water into the glass brewer. Drop the Bird of Paradise bulb and watch as the tea slowly opens up. It usually takes five to seven minutes for optimal expansion. Carefully, use a tong to place the blossomed bulb into the martini glass. Let the tea cool down until room temperature. Then, mix the vodka, vermouth, plum juice and 1 1/2 oz. of tea in a martini shaker with ice cubes. Finally, pour all the ingredients into the martini glass.
Beach Flower Cocktail
You Will Need:
-1 Art of Tea’s Beach Flower bulb
-Glass brewer wide enough for the bloom to fully expand
-Glass (I used Bodum’s 8.5 oz. double walled glass .)
-1/2 oz. Triple sec
-1/2 oz. Vodka
-1/2 oz. Light rum
-1/2oz. Lychee juice
First, pour the boiling water in the glass brewer. Drop the Beach Flower bulb and wait five to seven minutes as the bulb fully blossoms. Remove the bloom and carefully place into the glass. Let the tea cool down to room temperature. Then pour the triple sec, vodka, rum, lychee juice and 2 ½ ounces of tea into a shaker with ice. Shake well and pour into the glass.