Tag Archives: The Teaologist

Honey Bear Sugar Cookies

Honey Bear Sugar Cookies
The second OWL Recipe, designed by Nicole Martin of Tea For Me Please, is perfect for an afternoon weekend baking project. This basic sugar cookie recipe is kicked up a notch with tea infused butter. Our kid-friendly Honey Bear blend adds a touch of creamy caramel flavor and is delicious to sip along with these sweet treats.


Makes approximately 5 dozen cookies
  • Approximately 4 teaspoons of The Tealogist Honey Bear blend
  • 1 1/4 cup of butter
  • 1 cup of sugar
  • 2 eggs
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla
  • 2 1/2 cups of flour
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
1. Place butter and tea in a small sauce pan.
honey bear butter
2. Melt butter completely a let simmer for 5 minutes.
honey bear butter
3. Use a fine mesh strainer to separate the leaves from the butter and discard them.
strained honey bear butter
4. Place butter in refrigerator until it becomes solid again.
5. In a large mixing bowl, cream the butter and sugar. Beat eggs and add them to the mixture.
honey bear sugar cookies
6. Add milk, vanilla, salt and baking powder. Make sure everything is mixed thoroughly.
7. Slowly add flour and stir until a loose dough is formed.
honey bear sugar cookies
8. Refrigerate dough for at least 1 hour
9. Working in small batches, hand form dough into shapes. If you wish to use a cookie cutter, roll the dough between pieces of parchment paper. You must work quickly as the dough will become sticky if it gets too warm.
honey bear sugar cookies
10. Place shapes on a cookie sheet lined with parchment paper.
honey bear sugar cookies
11. Bake in pre-heated oven at 375 degrees for 8 to 10 minutes or until the edges begin to brown.
12. Enjoy your tasty cookies with a cup of Honey Bear!
Honey Bear

Honey Bear Blend by The Teaologist


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Peach Green Tea Granita

Peach Green Tea Granita

The OWL loves tea in all forms, but this recipe, designed by Nicole Martin of Tea For Me Please, is perfect for a special treat on a warm summer day. Granita is an Italian specialty that originates from Sicily and can vary in ingredients and texture. While tea is not a traditional flavor base for this semi-frozen dessert, we think the combination of green tea and peach is both refreshing and delectable.


Serves 4 
  • 2 cups of hot water
  • Approximately 5 teaspoons of The Teaologist Peach Green
  • 1 tablespoon of agave nectar
1. Bring water to just before boiling and steep 2-3 minutes.
2. Stir in agave nectar, making sure that it is completely dissolved.
3. Pour into a shallow, freezer safe container.
4. Freeze for two hours.
5. Lightly scrape the frozen tea with a fork until it is broken into very small pieces.
6. Place back in freezer and repeat until the entire container has the consistency of a snow cone.
7. Serve in a small bowl and garnish with a pinch of tea leaves.
8. Enjoy on a nice summer day!

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What’s in My Cup? Blueberries!


Summer is quintessentially American: The Fourth of July, fireworks, fairs and best of all, food and beverages! Americana is largely defined by the slew of good eats and drinks that you find come summertime. And summer isn’t complete without an essential component to the red, white and blue: berries! From tarts, pies, cookies, jams, even water infusions, blueberries are a staple during the warmer months. America seems to agree, as blueberries are only second to strawberries in consumption. However, not all are aware that the robust fruit provides more than just incredible flavor—it also maintains a host of nutritional benefits.

Most of the star power in blueberries resides in the high level of antioxidants. Also found in many other super-foods such as tomatoes, peaches and kale, antioxidants are naturally occurring vitamins that remove potentially damaging agents within living organisms. Initially used as a defense mechanism to keep the fruit healthy, all the antioxidant benefits transfer to you when consumed. The antioxidants in blueberries are promised to play a major role in skin revival, cancer prevention and brain vitality. Additionally, blueberries are ranked quite low on the glycemic index (GI), which means they are a natural bearer of essential antioxidants and vitamins without the high sugar level content.

So eat and drink up your blueberries! In the spirit of the blueberry’s peak season being summer, we at The Teaologist are featuring our two most popular berry blends:  The Camus and Berry Bunch:

The Camus

The Camus: With a bright burst of berry flavor, this tisane blend provides the perfect mixture of palatable appeal and nutrition. The hydrating effects courtesy of the rooibos and a touch of natural sweetness from the blueberries and raspberries makes The Camus a summertime essential.

  • berry bunch

Berry Bunch:  A colorful conglomerate of herbs, petals, and of course, blueberries compose this action-packed blend. Absolutely brimming with antioxidants, the Berry Bunch’s tart and fruity flavor makes a delicious iced tea.

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‘Tis The Season…For Iced Brewing! Eight Iced Tea Brewing Tips

Oh the weather outside is frightful—ly hot! Yes, Summer has finally arrived in NYC.  The stifling heat may seem endless and unforgiving, but we’ve come up with some wise tips for staying cool.   Staying hydrated is a vital component to surviving the summer, and The Owl just happens to be an expert in this arena.

A steaming cup of tea loses some appeal in the hot weather, and we at The Teaologist are always looking for ways to have our blends complement your day—even the hottest ones. While all of the custom blends on our website can be served iced in light of the season, we’ve brewed up some iced tea options for you.  We are offering these two blends conveniently bagged into one ounce sachets that can be cold-brewed, and yield one delicious, refreshing gallon.

Coco Chai Iced:  Our spiced chai is softened and rounded out with coconut notes.  This blend is sure to cool your day down, no matter how hot.

Coco Chai Iced

Spring Trellis Iced: For a blend that is hydrating and sure to be a hit with all crowds, we offer this tart green roobios, balanced with the natural sweetness of raspberry and tangy touch of lemon zest.

Spring Trellis Iced

Tea brewing is an art that the Owl takes quite seriously. There’s more to consider when brewing than just the basic components. Here are some tips on how to maximize the flavor and benefits of your iced tea this summer:

  1. Consider cold-brewing:  if you have an hour to spare, toss a one ounce bag of tea into a gallon of cool water – we recommend brewing in the fridge.  In 45 minutes, you’ll have a perfectly cool iced tea.
  2. Brew cool – and safe – “Sun Tea”- tea brewed in room temperature water and left in the sun – can harbor bacteria.
  3. Don’t skimp on the leaves! To bring your brew to the fullest potential, use  2 teaspoons per cup.
  4. Steep for deep flavor, but not for too long!  If hot brewing, aim for about three to four minutes per tea. Careful monitoring of time will prevent tannins and other unpleasant compounds found in teas from emerging too strongly.
  5. Iced tea in a pinch?  Brew “hot” with double the amount of leaves brewed to compensate for the melted ice cubes you’ll need to flash cool your cup.
  6. Tea is healthiest when freshly brewed. However, if you’d like to store leftover brews for some postponed savoring, add a bit of lemon juice to help preserve the flavonoids.  Unsweetened tea can last 5 – 7 days if properly stored.
  7.  Some of summer’s most delicious iced teas are made with blends that already include berries, flowers, and herbs.  Why not up the health benefits – and the flavor – of your sipper by muddling fresh berries into your brew, or garnishing with mint?
  8. Finally:  have fun, stay cool, and drink wise!

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What’s in My Cup? Rooibos!

Honey Bear

Honey Bear Blend by The Teaologist

Rooibos. It’s a word that doesn’t easily roll off the tongue, with properties and benefits that are much less known than its pronunciation. Those navigating the health-kick arena may recognize rooibos  as the ‘red bush’ (hence, it’s alternative moniker rotbusch), with its characteristic reddish brown stems.  Though only grown in the northern, mountainous regions of Cape Town, South Africa, rooibos is turning out to be quite an international sensation.

Rooibos is sometimes fittingly referred to as a “coffee drinker’s tea,” in relation to its nutty, hickory-like palatable quality.  More so, the bold tisane is repeatedly hailed for its high infusion of antioxidants, which is strongly believed to treat high blood pressure and allergen-related diseases. Rooibos is said to maintain even more antioxidant flavanoids than green and white teas, which certainly helps add to the herb’s growing repertoire! Aside from its antioxidant capacity, rooibos is naturally caffeine-free and provides essential electrolytes–making it and ultra-hydrating beverage, perfect for the active tea drinker.

The Teaologist features a wide selection of teas and tisanes that feature and highlight the remarkable taste and health qualities of rooibos, such as the popular berry rooibos blend, The Camus, the fragrant mixture of our Spring Trellis tea, and the heart warming Honey Bear blend.

The Camus

The Camus

Spring Trellis

Spring Trellis

Visit theteaologist.com for more from our rooibos and tisane selections!

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Hoot Hoot!

During NY Fashion Week earlier in the month, the Stylish OWL stayed busy despite some not so chic February weather.

Lindsay Degen Presentation

At the Lindsay Degen presentation, The Teaologist served up two ice tea blends for viewers of the irresistibly quirky and humorous knitwear:

“Cute-tea Top” – Green Rooibos, Hibiscus, Raspberry, Lemon Peel

“The VPL” – White Tea, Lemongrass, Peach, Orang Peel

Daily Style Sessions

For two days at the Daily Style Sessions, lounge guests sampled two ice tea options and one hot tea blended by The Teaologist:

“Berry Editorial” – Rooibos Tisane, Blueberries, Strawberries, Raspberries

“First Row Coco” – Black Tea, Ginger, Cardamom, Cloves, Coconut

“Chege Chai” – Black Tea, Ginger, Cardamom, Cloves (made in partnership with The Patrick Chege Memorial Orphanage)

Hernan Lander

Always dapper, the OWL also attended and took notes at the Hernan Lander show.

View below for the full image recap, and visit our website to make your own fashionable tea blends at home.

Until September,


The Stylish OWL

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NARS Andy Warhol Collection

Hoot Hoot!  The stylish OWL was thrilled to be asked to create custom tea cocktails at an editor event at Martin Lawrence Gallery for the NARS launch of their Andy Warhol makeup collection.

Our Teaologists were inspired by this glam pairing of art and makeup, and were thrilled that we could be cocktail artistes in honor of the occasion.

The editors who came to check out the Andy Warhol NARS collection and Andy Warhol art at Martin Lawrence were served two fabulous tea cocktails: Flowers Sweet”, named in honor of Warhol’s iconic Flowers Suite – which we made with Rooibos, Rose Petals, Jasmine Flowers and Champagne, andShadow” named in honor of both Warhol’s Shadows collection and eyeshadow – a decadent champagne cocktail that included roasted green tea, vanilla, and ginger.
Check out some images from the event below.  As special treat for OWL-watchers, we’ve also provided a recipe for SHADOW Cocktail!

xoxo The stylish OWL

Champagne & Tea

Editors check out some art before viewing the new makeup line

Flowers Suite

DIY:  SHADOW Tea Cocktail

1.  Brew and chill The Teaologist’s Vanilla Houjicha Ginger Blend

2.  Sweeten tea – about 1 tablespoon of agave or sweetener of your choice per 3-4oz

3.  Pop open a bottle of champagne or prosecco

4.  Pour equal amounts of tea and champagne into flute or glass

5.  Bottoms up!

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