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We’ve found so many ways to use essential oils, we’ve rounded up some of our favourites below. Did we miss something? Tell us how you use essential oils!

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If there's one thing we know and love, it's the wonderful power of plants! Matcha's popularity has sky rocketed over the last several years and it's no surprise. You can now find it in anything from donuts, icing glazes, cakes, chocolates and more! 

Matcha is made up of premium green tea leaves, slowly stone ground for long periods of time into the fine, bright green powder you may be familiar with. By virtue of "ingesting" the green tea leaves rather than steeping them, Matcha contains high levels of anti-oxidants and a higher caffeine content. Matcha green tea also aids in digestion, boosts metabolism along with helping you feel focused and energized! We think this green elixir makes the perfect morning cuppa! 

Choosing a high-quality organic Japanese Matcha is key to the perfect cup. Just a 1/4 teaspoon of the stuff can go along way! You can use a whisk like this to enjoy Matcha all on it's own, or get creative and try one of these delicious recipes from some of our favourite foodie bloggers! 

Alison Wu's Everyday Matcha Potion

[Serves 1]

2 cups hot water (160°-175°) OR 1 cup hot water + 1 cup coconut (or any other kind) milk
1 1/2 Tablespoons coconut butter (you can omit this if you’re using water + milk as your liquid)
2 scoops collagen peptides or marine collagen
1 Tablespoon tocos
1 1/2 teaspoons matcha
1 teaspoon MCT oil (only if you want an added kick – I don’t add this everyday)
1/2 teaspoon cordyceps (or adaptogen of your choice)
1/2 teaspoon reishi (or adaptogen of your choice)
1/2 teaspoon pine pollen (or adaptogen of your choice)
[Note: If you prefer a sweeter flavor, add 1 teaspoon raw honey or 1 teaspoon mesquite powder]

1.) Bring water to a boil (heat milk in a saucepan on the stove, if using) in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!

The First Mess Coconut Cashew Matcha Latte

[Serves 1] 
NOTES: If you want to do a cold version of this, just replace the hot water with cold filtered water and remember to soak your cashews for at least 3 hours prior. Blend the whole thing up, fine strain it, and then serve the chilled coconut cashew matcha latte over ice.

¼ cup raw cashews
1 teaspoon matcha powder
½ teaspoon coconut butter
⅛ teaspoon ground vanilla powder
sweetener, to taste (a pitted Medjool date, drops of stevia, drizzle of maple syrup etc)
1 cup boiling water

Throw the cashews, matcha, coconut butter, vanilla, and sweetener of choice into the pitcher of an upright, high-speed blender. Pour the boiling water into the pitcher as well. Cover the pitcher and slowly bring the speed up to high. Blend until cashews are thoroughly incorporated/liquified. Pour the coconut cashew matcha latte into your mug of choice. Enjoy immediately.

Vibrant and Pure's Dirty Mint Matcha

[Serves 1]


1 teaspoon of matcha

1/2 cup hot water

5 or 6 fresh mint leaves, and extra for garnish

1 cup hemp milk (recipe below)

1 to 2 teaspoons of raw honey (taste and adjust to your preferences)

a dash of cinnamon

1 to 2 shots of espresso

 Hemp Milk Recipe:

1 cup hemp seeds

4 cups filtered water

dash of sea salt

1 teaspoon vanilla extract (optional)

(add a tablespoon of honey or a few dates to sweeten, I used an unsweetened version because I knew I was adding honey for the dirty mint matcha recipe)

Blend on high until smooth. Voila, you’re finished! You don’t have to strain hemp milk, though feel free to if you’d like.


  1. Add 1 teaspoon of matcha, 1/2 cup hot water (not boiling), and 5 or 6 mint leaves to your high speed blender. Blend until smooth.  A few little flecks of mint may be present- that’s totally fine. Set this minty matcha mixture aside.
  2. Blend 1 cup of hemp milk (or the milk of your choice) with a healthy sprinkle of cinnamon and 1 to 2 teaspoons of raw honey (depending how sweet you want it to be.) Blend for about 10 seconds on high until everything is incorporated. Set the milk aside.
  3. Prepare a shot or two of espresso and then you’re ready to put it all together
  4. Fill a glass with ice and pour in the minty matcha, followed by the cinnamon honey milk, and top it off with the espresso. Garnish with extra mint.

Tending the Table's Pistachio Rose Matcha Latte

Serves 2


1 cup raw shelled pistachios, soaked overnight

2 teaspoons matcha powder

1 teaspoon rose water

1 teaspoon raw cashew butter

1 teaspoon raw honey


Drain and rinse the soaked pistachios then add them to the container of a high speed blender with 2 cups cold water. Blend on high for 15-30 seconds. Pour the pistachio milk through a fine mesh sieve or a nut milk bag into a medium pot and discard the pulp (or save it for another use). Warm the pistachio milk over medium heat until barely simmering (do not boil). Rinse out the blender. Combine the matcha, rose water, cashew butter and honey in the blender, add the warm milk, and blend on high for 10-15 seconds, until frothy. Serve immediately.




Turn your favourite pink tea into your new favourite (healthy!) breakfast! It's no secret, chia seed puddings are one of the best and easiest make ahead breakfasts to have in the fridge. Chia seeds are a great source of omega-3 fatty acids, fibre, antioxidants, iron, and calcium. A 1 ounce serving of chia seeds contains a whole 5.6 grams of protein! Pair this with fruits, nuts and granola and you have a delicious balanced breakfast. This one's inspired by and infused with our Toasty Almond herbal tea. Sweet apple, cinnamon, and almonds make this chia parfait a tea-lish treat!

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Our Beau-tea collection is one of our most recent launches and we couldn’t be more excited to share these nourishing and soothing blends with you! Each tea is carefully crafted to enhance our inner peace and help us glow from the inside out!  

One of our favourites from the collection, Spa Day is an herbal infusion of peppermint, lemongrass, liquorice and linden flower. It also features this years hottest trend ingredient; Butterfly Pea Flower! This tiny blue flower petal alkalizes with citrus to magically transform from a beautiful green/blue hue to purple! It’s petals are plucked from the The Clitoria ternatea plant, and has been brewed as a traditional herbal tea for centuries. It’s unique colour changing ability has brought it into the trending tea world recently and we can’t wait to see its popularity grow.

Spa Day’s mint and citrus forward herbs ignite relaxation in the body. Linden flower petals sprinkled through this blend have a calming effect on both the body and mind. Spa Day is caffeine free and perfect to sip anytime of day, but what we love most about this blend is that it’s relaxation power isn’t just limited to ingestion - you can use this herbal infusion as an ultra-refreshing facial steam for a full spa day experience!  

To create a facial steam at home, fill a large bowl with boiling water and add 3-4 teaspoons of Spa Day herbal tea directly to the water. You can also add a couple drops of a complimentary essential oil if you’d like, we love Ellia Essentials. Hover over the bowl for 5-10 mins inhaling all the herbal goodness, use a towel over your head to really trap the steam in! Now sit back, sip your tea and leave all your worries behind.





There's 101 reasons to fall in love with summer, but here in Ontario we're head over heels for the abundance of fresh local produce! August brings with it so many delicious fruits; peaches, blueberries, plums and sour cherries! These juicy cherries pack some serious tartness and can be tricky to enjoy on their own. We've created this simple syrup which is just that; simple.  

Fruity syrups are a great way to jazz up any iced tea, tea cocktail or other culinary creation you can dream up. With no hidden artificial flavours or ingredients and fresh local produce you can feel good about sweetening up your summer beverages. 

We highly recommend pairing this sour cherry syrup with one of the following iced teas: 

Lemon Kiss White Tea

Jasmine Silver Tips Green Tea

Pink Dragonfruit Herbal Tea

Sakura Cherry Rose Green Tea

Pink Lemonade Herbal Tea

Blueberry Lagoon White Tea

Pai Mu Tan White Tea 



1 pint Ontario sour cherries, pitted 

1 cup organic cane sugar 

Juice of 1 organic lemon 

Splash of water (or tea!) 


Bring all ingredients to a boil over medium heat in a saucepan, once it's reached boil, reduce heat and simmer for 30 mins. Stir occasionally. 

Remove from heat after 30 mins and press through a stainless steel mesh strainer, getting rid of all fruit solids. Allow the syrup to cool and store in an airtight glass jar in the fridge for 7 days. 

Add as much as you'd like to your beverage to reach desired sweetness, enjoy! 



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