Monthly Archives: April 2011

Of all the weird things I’ve done for this blog (getting a well-known chef to taste my tea ice cream, measuring whether Richard really has “perfect pinch,” nibbling on the dried fruit in our Alpine Berry Blend), this might be the weirdest. At least, in my world. You see, I’m steeping a cup of tea and then I’m going to read my own tea leaves. Reading tea leaves is also known as tasseography. It’s a method of fortune telling by looking for patterns in loose tea leaves. I don’t know anything about how to do it, but I did what anyone would do: I Googled. Will I see the future? Will those soggy leaves tell me something? Will I make a mess and end up using too many paper towels? Who knows, but here goes. Step 1: I’ve gotten out … Continue reading →

In retrospect, it’s possible that my question to our Facebook fans was a bit dense. “Coffee, tea or both — which do you prefer?” I wanted to know. That’s right, I was asking a crowd full of tea lovers to state the obvious. But let me explain (and please hold your booing and hissing until you finish this blog post): I can’t face a day without one cup of coffee in the morning. It seems to be an unbreakable habit of mine, no matter how many times I’ve tried to replace that cuppa’ joe with a cuppa’ Organic Assam Breakfast, Organic Earl Grey, or Organic Tamayokucha. However! Tea has a special place in my heart in the afternoon. Back in my journalism days, it was quite normal for me to have an exhausting morning of interviews, followed by lunch at … Continue reading →

If you’re anywhere close to as fanatical about tea as we are at two leaves and a bud, you’ll want to be drinking tea at all times of day. That, of course, includes mealtime. Pairing tea with food is like pairing food with wine — you’ll want to search for the perfect complement and balance to what’s on your plate. However, if you’re afraid your tea-tasting palate might not yet be up to the task, have no fear! Here’s our beginner’s guide to pairing tea with salty, fried, sweet or rich and creamy foods: Salty, Fried Foods: We’ve all had that experience where we walk into a Chinese food restaurant and are offered tea with our meal. Not only is tea the traditional beverage of choice to be sipped with Chinese food, it also happens to be the perfect complement … Continue reading →

Following the tradition of great herbal teas, chamomile tea isn’t just delicious, it’s also healthy. From soothing the stomach to helping you get a better night’s sleep, Organic Chamomile is perfect for those tea drinkers looking to get a health boost out of what’s in their cup. Perhaps that’s one of the reasons why chamomile is such a storied herbal tea — its history. Chamomile’s healing properties go as far back as the Egyptians, Romans and Greeks, who used chamomile in their poultices to speed wound healing. Today, chamomile is mainly harvested for its essential oils, and is known to boost the immune system due to its antibacterial properties. It may even prevent diabetic complications — although studies are still being carried out on that. Why is two leaves and a bud’s Organic Chamomile Herbal Tea so special? Not only … Continue reading →

“Darjeeling isn’t one of our best sellers,” says CEO Richard Rosenfeld. “And I’m fine with that, because it’s so high quality and expensive for us to source.  We sell it simply because it’s such an incredible black tea.” So, if we don’t want to sell much more Organic Darjeeling because it’s so expensive to source, then why write a blog post about it?  Because: it really is that good, and we can’t help ourselves—if you haven’t tried Organic Darjeeling, you’re missing out. Sourced from the mountainous region of Darjeeling, India (elevation varying from 2,000 – 8,000 feet), Darjeeling black tea is also one of the more interesting teas to learn about.  The hilly terrain and cool mountain temperatures have an instant impact on the flavor of the tea itself.  The light, arid soil mixed with cool winds generates a subtle … Continue reading →