White Pine Needle Tea

$12.00

WHITE TEA | LOW CAFFEINE | FLORAL & VEGETAL

You have to be willing to slow down for this one. The buds are straight-pressed into their pine shape, which keeps each one whole, and a whole bud gives itself up slowly enough to brew again and again. Everything about the cup is quiet: floral, vegetal, light. Give it your attention and it gives that attention back.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

white tea

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“Let the warmth be the whole event.
Nothing else has to happen.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

This one starts a lot of conversations. People assume it is made from pine needles off a tree, and we get to explain that White Pine Needle is a style of white tea with no pine in it at all. Those turn into some of our favorite conversations in the shop. If they want to go further into white tea, White Peony is where we send them next, another name that catches people off guard, and between the two you get a sense of how much room there is in white tea.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 175 to 180 degrees. Steep 2 to 3 minutes. Lower water temperature keeps white tea from turning bitter.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 175 to 180 degrees. Steep 2 to 3 minutes and pour over a full glass of ice. The extra leaf covers what the ice waters down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 3 to 6 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This White Pine Needle Tea

White Pine Needle Tea Risotto

Serves 4

Creamy Arborio risotto simmered in a White Pine Needle tea and vegetable stock, finished with Parmesan, lemon zest, and fresh chives.

Ingredients

  • 3 tbsp Tea & Turmeric White Pine Needle Tea
  • 2 cups water, heated to 175–185°F
  • 4 cups low-sodium vegetable stock
  • 2 tbsp olive oil
  • 1 small shallot, finely diced
  • 1½ cups Arborio rice
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Zest of ½ lemon
  • Sea salt and freshly ground white pepper, to taste
  • Fresh chives, finely sliced, for garnish

Instructions

  1. Steep the White Pine Needle Tea in the 175–185°F water for 3 minutes. Strain and set aside.
  2. Warm the vegetable stock and brewed tea together in a saucepan over low heat. Keep warm without boiling.
  3. In a separate saucepan, heat the olive oil over medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the Arborio rice and cook for 1 minute until lightly translucent around the edges.
  4. Add the warm tea-stock mixture one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is tender with a slight bite, about 20 to 25 minutes.
  5. Remove from the heat and stir in the butter, Parmesan, and lemon zest. Season with salt and white pepper to taste.
  6. Garnish with fresh chives and serve immediately.