Drink of the week: Buddha Bamboo-tini

1 oz vodka
4 oz Buddha Bamboo tea (brewed strong – we used 1 heaping tbs/8 oz)
1 tbs cherry purée (3 cherries + 1 tbs sugar mashed into a pulp makes enough for 2)

Brew the Buddha Bamboo and let it cool completely. Fill martini shaker
with ice. Pour in 1 oz vodka and add 3 oz of the tea. Then add 1 tbs of
cherry purée and the final oz of tea. Shake, pour and enjoy!

Drink of the week: Hot Chocolate Mint Rooibos!

1.5 cup milk (whichever kind you drink)
1 cup water
2 tbs Thay Tea’s Chocolate Mint Rooibos

the milk and water in your saucepan and slowly bring to a boil over
medium heat. Once you see the mixture start to bubble and thicken at the
edges, add the tea leaves and turn the heat down to low. Simmer for at
least 5 minutes, depending on how strong and creamy you want your tea to
be – the longer you let it simmer, the creamier and stronger it will
be! Strain, serve and enjoy. 

Put-your-socks-on Cali Persian White Russian

2 oz Samovar Lounge Cali Persian Organic
1 oz white rum
1 oz milk (or half-and-half)
2 drops vanilla extract (we are very technical with our measurements)
1 tsp sugar

Pour over ice and enjoy!

Tea Sparrow
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