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July 18, 2018
Sippin’ Fresh – New To-Go Teas And Recipes At Spice & Tea Exchange Lancaster
Offering more than 140 spices, 80-plus exclusive hand-mixed blends, 21 naturally-flavored sugars, an array of salts from around the world, and more than 40 exotic teas, Spice and Tea is focused on providing high quality products and accessories for home cooks, chefs, and tea lovers in an old-world spice traders’ atmosphere.
And now the team at the Spice & Tea Exchange Lancaster is offering freshly-brewed to-go teas (both hot and iced) for customers to enjoy!
“Each cup of tea is fresh brewed in the store,” said Judy Gitomer, Co-Owner of The Spice & Tea Exchange of Lancaster. “You simply choose the tea you want from our tea wall and we brew it right there! We offer a selection of sugars and sweeteners if you choose to add one to your beverage as well.”
Find out more about these new tea offerings, get some tips from the pros on brewing tea at home, and explore four delicious recipes perfect for the season.
New Tea To-Go
Now customers can get hot or cold tea to-go at the shop—just pick a flavor off the wall, and the team will brew it there on the spot!
“We have a lot of favorite flavors! For the summer we are loving our Blue Raspberry Crush, Our Peach Turmeric and Peach Rooibos, our Marrakesh Mint, and our Blueberry Black,” said Judy. “But we are also finding out that some of the teas that we think of as more fall/winter teas taste amazing iced. For instance our Cranberry Apple Tart and our Black Chocolate—so good iced!”
The new addition to the shop has proven to be a very popular with customers, especially because the flavor options are virtually endless.
“People have been asking us for quite some time if we serve tea to go,” said Judy. “We felt it was a great product to offer—freshly brewed tea, iced or hot, with over 40 kinds to choose from. What’s not to like? It’s also a great way to try out a new flavor without buying a package of the tea.”
Stop by to experience this new Spice & Tea Exchange option!
Spice Up The Party
Spice up any party and serve BBQ with a vast array of spices, salts, and rubs from the shop.
“Our popular items for the summer would have to be anything that has to do with grilling,” said Judy. “We have so many rubs, salts, and sugars to add wonderful flavor to anything you can think of to put on a grill—meats, vegetables, and fruits.”
Pair the grilled dish with a refreshing beverage.
“Making an ice cold pitcher of iced tea and sweetening it with one of our yummy flavored sugars is a great addition to any meal,” added Judy. “Or make a fantastic cocktail using one of our awesome recipes—or use your own recipe and add one of our flavored sugars to the rim of your drink for a new and delicious way to change it up!”
The spice mixes are all hand-mixed at the shop in Lancaster. Stop by to smell, taste, and sample the array of flavors perfect for any season!
Tea Tips For Home
While stopping in for a tea to-go, make sure you grab some flavors to make at home too. The team loves to help customers find their favorite brew—or something new.
“If you are making tea at home, the most important thing is steeping time,” said Judy. “Many people think that longer is better—however, that is not the case. If you experiment and make a cup the way our directions tell you versus the way you think you should make it, you will see a huge difference.”
Judy and her Spice & Tea professionals will help you figure out what steep time is best with your teas, and what flavors my suit you too.
Sip On These Recipes
Here are some great cocktail and tea recipes!
Mango Green Tea Peach Cocktail
2 TBS The Spice Exchange Exchange Decaf Mango Tea
32 oz filtered water
2 fresh peaches, peeled and sliced
6 oz vodka
1/4 cup fresh lime juice
Slices of peach (optional garnish)
HEAT filtered water to 175°F. Steep Decaf Mango Tea for 2 mins. Strain and refrigerate until cold.
MUDDLE peaches in (large) shaker. Add vodka, brewed tea, and lime juice.
SHAKE well. Strain.
SERVE in four mason jars or large beverage glasses over ice. Garnish each with a slice of peach if desired. Yields 4 drinks. Total time is 10 minutes (prep 8 minutes, cook 2 minutes).
Iced Watermelon Green Tea
4 tsp The Spice & Tea Exchange Mystic Dragon Tea
4 tsp The Spice & Tea Exchange Raspberry Sugar
32 oz filtered water
1 cup watermelon, cubed
Slices of watermelon (optional garnish)
HEAT filtered water to 175°F. Steep Mystic Dragon Tea for 3 mins. Strain. Add Raspberry Sugar and stir until dissolved. Set aside to cool.
BLEND the watermelon and strain through a mesh strainer until you have about 1 cup of juice.
MIX the tea and watermelon juice together.
SERVE in four medium-sized beverage glasses over ice. Garnish with a small slice of watermelon on the rim of the glasses. Yields 4 drinks. Total time is 10 mins (prep 7 minutes, cook 3 minutes).
Sparkling Mint Ginger Julep
1.5 oz The Spice & Tea Exchange Ginger Sugar
4 TBS The Spice & Tea Exchange Mint Basil Herbal Tea
¼ cup filtered water
6 ounces of Bourbon, divided
Mint sprig, for garnish
To make simple syrup:
COMBINE Ginger Sugar and filtered water in a small saucepan. Cook over low heat, stirring often until sugar has dissolved, about 3 mins. Remove from heat. Allow newly made simple syrup to cool to room temperature and set aside.
To prepare drink:
IN A BOWL, infuse Mint Basil Herbal Tea with bourbon. Let steep for 15 mins. Strain alcohol into a glass. Discard herbal tea.
FILL four medium glasses halfway with ice. To each, add 1.5 oz mintinfused bourbon, 1 TBS of homemade simple syrup, and stir lightly.
Yields 4 cocktails. Total time 20 mins (prep 15 minutes, cook 3 minutes).
Tropical Island Iced Tea
3½ TBS The Spice & Tea Exchange Mango Habanero Sugar
0.7 oz The Spice & Tea Exchange White Papaya Tea
1 quart + 1/3 cup filtered water, divided
Preferred amounts of vodka, gin, white rum, white tequila, & triple sec (typically ½ oz of each per drink)
6-8 oz orange, pineapple, or lemon juice (optional)
1 liter bottle crème soda
COMBINE Mango Habanero Sugar and 1/3 cup filtered water in a small saucepan. Cook over low heat, stirring often until sugar has dissolved, 3-5 mins. Remove from heat. Allow newly made simple syrup to cool to room temperature. Transfer to a sealable container and set aside.
BREW White Papaya Tea in 1 quart of 180°F filtered water for 3 mins. Strain tea leaves. Allow tea to cool to room temperature. Place in refrigerator to fully chill, 2-3 hrs.
FILL a large glass with ice, followed by vodka, gin, rum, tequila, triple sec, ½ cup (or to taste) chilled tea, and splash of simple syrup. If extra tropical flavor is desired, add 1 oz of juice.
STIR to combine. Top with a splash of crème soda.
FUN and refreshing served on its own! If desired, a slice of mango and a drink umbrella can be added. Yields 6-8 cocktails. Total time 3 hours and 8 minutes (prep 3 hours, cook 8 minutes).