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Mighty Leaf News

The Ghosts of Teas Past
10/6/2016  |  Video Presentations

Stories about tea are as old as tea...and tea is very old. Follow us on a journey through history and mythology to find the origins of the tea we enjoy today.

5 Tips to Make the Best Iced Tea Around
9/22/2016  |  Iced Tea

Iced tea has evolved a lot over the past thirty years, and thank goodness. There was a time when the only iced tea people drank was simply plain black tea. Now, we’ve got a lot more choices, from fruity, flavored black teas to iced green tea in ready-to-drink bottles. I’m thrilled to see iced tea evolving, and even better, to see people drinking it at home more often. There is, however, a science to making sure that you’re making a good iced tea brew. It’s not hard, but if you follow these few tips, everyone will be begging for your iced tea. It’s up to you whether you share the secrets or not. 

Mighty Leaf Tea Travels: Japan
8/27/2016  |  Tea Culture

Join Eliot Jordan on his tea tour of the Shizuoka province of Japan, from factories, to fields, to tea houses.

Innovative New Whole Leaf Tea Flavors Launching in Pyramid Pouches
8/13/2016  |  New Products
Mighty Leaf Pyramid Whole Leaf Tea Pouches exclusively sold in grocery stores

This summer, we are excited to introduce three new teas in our pyramid whole leaf tea pouches: Emerald Matcha, Almond Spice, and Coconut Assam. They will soon be available on and in grocery stores. When we first started talking about adding teas to our current mix, we began by looking to develop teas that would be unlike anything we currently offered. My goal for any tea we put into a pouch is to always try and think: what’s going to be the next classic tea? I’m not interested in launching a tea that’s going to compete with our top-selling tea. Nor am I interested in chasing trends to introduce a tea that will be interesting for six months until the next big thing comes along. I want whatever teas we carry to be cornerstones going forward.

Introducing the Pyramid Whole Leaf Tea Pouch
6/23/2016  |  New Products
Mighty Leaf Pyramid Whole Leaf Tea Pouches exclusively sold in grocery stores Mighty Leaf was founded in 1996 with the goal of providing tea lovers with the finest artisan teas available. We have some exciting news to share as we celebrate our 20th anniversary. In the coming weeks, new Mighty Leaf packaging with pyramid whole leaf tea pouches will arrive in grocery stores. The new silken, pyramid pouches feature the same Mighty Leaf whole leaf teas, and each pouch contains the same amount of tea as our signature hand-stitched pouches.
Experiments in Tea: First Flush, Berkeley Estate
5/21/2016  |  The Tea Plant
First Flush Hello from the tea team at Mighty Leaf Tea! When you'€™re deeply passionate about tea, it can take you to interesting places and introduce many cups of unusual teas. It can sometimes also lead to experiments in tea. Tea typically comes from China, Japan, India, and Africa. While people have tried growing tea domestically, most of the attempts have come up short, though you can visit a tea plantation in Hawaii and another in South Carolina.
Flower Power: Blending Floral Teas
4/21/2016  |  Tea Types
Floral tea When thinking about adding flowers to teas made of Camellia sinensis leaves and herbal teas, several things come to mind. The aroma of a nice tea is pretty subtle, which is why some people like to flavor teas. Flowers as a group tend to communicate aroma and taste, but rarely in equal measure. Consider the rose, which contributes about 90% aroma and 10% taste. If you'€™re thinking of adding rose to a green tea, brew the green tea leaves and smell rose petals in your hand for a preview of what that blend will taste like. People don'€™t really like to drink just rose petals steeped — €”it tastes like rosewater and your palate wants more because there'€™s nothing to back up the aroma. Mandarin Rose brings together black tea with rose for a tea that has a bit of a feminine edge. It would make a wonderful afternoon tea party tea or as an iced tea for enjoying outdoors on a warm day.
Tea Culture: the Japanese Tea Ceremony
3/25/2016  |  Tea Culture
Japanese tea ceremony

The Japanese tea ceremony dates back to Sen no Rikyu, a tea master who served General Oda Nobunaga and then with his successor Toyotomi Hideyoshi. He's credited with his influence on the way of tea, also known as chado. The way of tea incorporated all of the major components of Japanese philosophy and aesthetics 500 years ago. Rikyu'€™s influence extended to introducing the concept of wabi-sabi —€“ an appreciation for beauty that is imperfect and impermanent into the tea ceremony, a style known as wabi-cha. The classical Japanese art seen in calligraphy and ikebana, the Japanese style of flower arranging are brought into the tea ceremony along with the issue of harmony and balance, finding the universal in the immediate and simple thing in front of you.

Rooibos: Herbal Tea for Black Tea Drinkers
2/22/2016  |  Tea Culture

New ingredients come in every year in the tea world. If you consider the herbal tea world, there are half a dozen bases for all herbal teas. These include chamomile, mint, hibiscus, and rosehips, which form the flavor foundation for many herbal teas. They'€™re all many centuries old and used widely. But rooibos has only been a worldwide tea ingredient for 25 years.

American Tea Culture
1/28/2016  |  Tea Culture
American tea

China, Japan, Great Britain, and other cultures offer a tea ceremony that is uniquely theirs. In the United States, we are a nation of immigrants and an American tea culture reflects this. As the American traditional approach to food has revolved around producing and consuming large quantities, there is a shift at play, demanding higher quality. With tea, we had a strong cultural bias early on because so many British came and settled here. Paul Revere was a silversmith and made teapots. The New England area was a little England. American colonists emulated the British style of tea-making to a degree up until the American war of Independence. Then, tea went from being the beloved drink of the country to a symbol of oppression. We became a coffee-drinking nation at that point, encouraged by the British-rival French who had already begun coffee cultivation in Martinique. In the 21st century, we are now becoming more well-versed in tea. The cultures of tea around the world are becoming more known and popular here too.