Teaware 101: the Cast-Iron Teapot, a lifelong companion

So far in our Teaware 101 series we’ve looked at the original style of teapots, the the Yixing teapot, which is excellent for the dedicated pu’er or oolong drinker. Today let’s take a look at another popular, and more versatile style of teapot: the cast-iron teapot.

When you love tea, your teapot becomes like a friend. Sadly, just as with friendships, teapots have their fragile qualities and at times you must part ways. However, a cast-iron teapot, with its durable material, can truly be a lifelong companion for you, and for generations to come.

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Teaware 101: Yixing Teapot, Perfect for Pu’er and Oolong

There is a huge variety of teaware available, and at Arogya we get many questions about which kind of teapot is best. Glass, cast-iron, unglazed clay, or porcelain? The truth is, it depends on which kind of tea you prefer to drink. There are certain teapots that work well with all teas, while other teapots truly enhance specific kinds of tea. One of my favorite teapots, the unglazed yixing teapot, is amazing for pu’er and oolong teas. It’s also the original teapot! In this, and the next couple blog posts, we will explore the different styles of teapots, which teas, and tea drinkers they work best for, and little history behind the development of the teapot, starting with the classic yixing teapot.

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Goddess of Tiny Blossoms

My deep appreciation for tea began when I was a child growing up in China. There tea has been an integral part of everyday life for centuries. My parents would drink tea throughout the day, taking pause to savor each cup. My father’s favorite tea has always been classic dragon well green tea, while my mother prefers jasmine green. Jasmine also holds a special place in my heart. I love its aroma and the story of how the flower’s blossoms are infused with green or white tea leaves many times to receive the most potent flavor yet without any other additives. Jasmine’s aroma opens one’s senses

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Creamy Masala Chai

I’ll never forget the first time I enjoyed a cup of classic masala chai tea. I was 20 years old and had just embarked on what would be the first of many trips to India in the decade that followed. It was about 5:00 in the morning and the overnight bus I was aboard from Delhi to the northern city of Dharamsala pulled over on the side of a road in a tiny town nestled in the foothills of the Himalayas.

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How to Make Dairy-Free Thai Iced Tea

On a sizzling day last week, we created this easy and refreshing recipe for dairy-free Thai iced tea.  It’s a healthier twist to traditional Thai iced tea, using coconut milk instead of condensed milk and raw honey or organic agave nectar instead of sugar.  It’s also chemical free.  You might notice the color of our Thai iced tea is not as red or orange as the tea you might order at a restaurant.   That’s because the vibrant color we’ve grown familiar is a product of artificial food dye.

Coconut, consumed in moderation, is a good source of

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Matcha Latte & How to Make Matcha Tea

The Allure of the Matcha Latte & How to Make a Perfect Cup of Matcha

Matcha is having a good year. If you are unfamiliar with Matcha, it’s a powdered green tea made famous by Japanese Zen monks. It has been used for centuries to create a sense of calm and focused alertness in both meditation and mindful living. We’ve been seeing all kinds of recipes lately using Matcha in sweets, hot drinks and cocktails. Matcha is also showing up more and more in coffee shops and cafés. Even Starbucks now features a Teavana Green Tea Latte made with Matcha (and a whopping 40 grams of sugar per 12 oz cup). Though I’m familiar with traditionally brewed Matcha, which creates a naturally creamy, frothy, sweet, umami and tremendously satisfying cup of opaque green tea, I was inspired by the Americanized recipes using Matcha. I set out to make an Arogya-style Matcha Latte, made with homemade almond milk and our ceremonial grade Matcha.

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turmeric ginger chai

Turmeric Ginger Chai

Something a number of us here at Arogya have in common is a shared interest in visiting India. Our experiences there have also fostered a mutual love for traditional Indian chai, which is a creamy blend of black tea, milk, sugar, and aromatic spices, typically ginger, cinnamon, cardamom, clove, nutmeg, and black pepper.  On a cold, rainy day last week, we decided to create our own rendition of a warming, caffeine-free, and sugar-free turmeric ginger chai using our  most popular healing blend.  The result was a nourishing and calming tonic that’s perfect to sip anytime, as well as when the weather’s hot or cold.

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