Let’s hear a cheer for GREEN! Not only is today Earth Day, the Pantone color trend for Fall 2013 is Emerald Green.
What better way to celebrate both than with an aromatic and delicious cup of Green Tea Indulgence!
Celebrating St. Patrick’s Day is a big deal here in Chicago. We even dye our river green for the occasion!
There will be lots of beer and cocktails, but did you know that according to a post in the Irish Times dated 6/26/2012,
“The Irish now drink more tea per capita than any other nation in the world – between six and seven cups a day.” ?
Keeping that in mind, this St. Patrick’s Day, consider celebrating the Irish with a different green drink….green tea!
One of our favorite green tea flavors, Field of Purple Flowers is now available in our tea sachets. Field of Purple Flowers is an organic green tea with organic cornflower, and organic flavorings.
And remember, our tea is also great for recovering the day after a rousing St. Patrick’s Day celebration.
Find all of our delicious tea flavors at http://www.talbottteas.com
Steamy Gift Ideas from Talbott Teas – Just in Time for Valentine’s Day
For Valentine’s Day this year we created some beautiful gift sets featuring our Steamy Cinnamon Rose tea. Steamy Cinnamon Rose is a full-leaf black tea, orange peel, cloves, rose petals, cinnamon and natural orange flavor. We paired it with some beautiful red accessories creating a gift sure to delight the special tea lover in your life.
We also created a special cocktail recipe using our Steamy Cinnamon Rose tea that will put a little extra “steamy” in to your Valentine’s celebration.
Talbott Teas Valentine’s Day Tea Cocktail
3 tsp. Steamy Cinnamon Rose tea
1 tsp. Sugar
6 oz gin
1 oz vermouth
5 dashes orange bitters
Orange twist for garnish (optional)
Brew 3 teaspoons of Talbott Teas Steamy Cinnamon Rose tea in 6 ounces of water at 195 degrees for 5 minutes to create a strong brew. Discard tea leaves. Add sugar and stir to dissolve. Set tea aside to cool.
Combine tea, gin, vermouth and bitters in cocktail shaker with ice. Shake until frothy and pour into highball glass with ice.
What a whirlwind year! It almost feels like we’ve been in an entrepreneurial dream for the past year. Prior to Shark Tank, we wondered if we were about to set ourselves up for public humiliation. After all, some really good businesses get hammered on Shark Tank and some really silly ideas get funded. After making our mother’s proud of our Shark Tank performance, we were off to acquisition.
Selling a business to a publicly traded company is a huge milestone. Besides making our dads very proud, we now have the amazing ability to build Talbott Teas through a larger company that is amazing. Jamba Juice is committed to growing Talbott Teas, thereby making our dream of reinventing the tea experience a reality.
We are so appreciative of all of the people who have supported us along our journey and we are excited for what is about to come.
We also are excited to watch the progress of the many innovative companies and fellow entrepreneurs we had the pleasure to meet this year. We know each of them will find their own path to success . As 2013 begins we will continue to draw inspiration from all of our friends, family and customers.
We wish you all a very happy 2013.
- Steven Nakisher
What an exhilarating year this has been! As I stop to reflect back at all of the special moments of 2012, I feel that I have so much gratitude for all of the incredible things that have happened this year. There have really been some great moments!!
First and foremost, right at the top of 2012, Talbott Teas gained a new parent- Jamba Juice! We are so happy to be a new member of their family! Our work together has meant that I have had some really fun opportunities, like having iced tea with Venus Williams on the tennis court in Miami and in the Hamptons. Venus is an ambassador for Jamba Juice and it allowed us the opportunity to meet and get to know each other. So much fun!
Our relationship with Jamba came about early this year with our appearance on Shark Tank. Wow, what a blast that was! Both nerve wracking and exciting, it was a life changing moment for Talbott Teas. We had the chance to work with “Mr. Wonderful” and Daymond John (Daymon, you are one cool cat). So exciting, and an incredible learning experience. After appearing on the show we received so much positive feedback and met lots fantastic new customers placing first time orders.
The next order of business was to roll out Talbott Teas to Jamba Juice locations across the country. What a dream come true. Jamba Juice shoppers now have the chance to grab a cup of some seriously stylin’ tea! I am still pinching myself when I walk in to a store and see my name up on that shelf!
As if that is not enough, Talbott Teas also made it in to Costco in the Midwest region. What is bigger than Costco?! It’s the chance for you to grab a really great deal on Talbott Teas, so hurry before they are gone!
We continue to work diligently to expand our reach to all of you tea lovers out there. We want to make sure you can get your Talbott Teas as easily as possible. Keep your eyes open to find Talbott Teas in a store near you in the year ahead.
A few final thoughts…
…count your blessings and tell your loved ones how much they mean to you.
…anything worth doing is worth doing in style, and that includes enjoying your daily cup of tea!
Happy holidays to you and your loved ones!
- Shane Talbott
While we were on vacation in Paris this August, we had the chance to attend a French Macaron Class at La Cuisine Paris
We thought it would be fun to share the recipe we used and to show you the steps involved in making these delicious macrons. We learned that that traditional macarons take a delicate touch and precise mixing for the meringue.
Macaron Cookie (French Meringue Method)
180g ground almonds
270g powdered sugar
150g egg whites
100g granulated sugar
(food coloring of choice)
Sift the ground almonds and powdered sugar together in a mixing bowl. Measure the egg whites into a clean mixing bowl. Using a whisk attachment start whipping the egg whites on a medium speed and slowly add the sugar. Gradually increase the speed and continue to whisk the whites until they form a glossy stiff meringue and the sugar is dissolved. Add the food coloring and whisk just until combined. Carefully fold into the meringue the dry ingredients a little at a time and gently blend. Be careful not to over mix.
Put the mixture into a pastry bag with a size 10mm tip. Put parchment paper on a baking sheet and form small rounds(with a size
3cm diameter since they will spread). Let rest on a baking sheet 15-30 minutes. Bake at 160 degrees for about 12 minutes. Let cool on a rack and then remove from paper.
Weigh chocolate into medium sized bowl. Cut chocolate into small pieces if not already done. Weigh whipping cream into saucepan. Weigh out butter. Bring whipping cream to a boil. Pour over dark chocolate in several stages, making sure it is smooth and well incorporated each time.Let mixture cool a little before adding butter. Incorporate butter until smooth. Pour ganache into piping bag. Refrigerate around 40 minutes or until texture is workable.Squeeze ganache filling over the top of one cookie, top with another cookie.