Kimicha Tea Blog - News, Tea Pairings and More

What's the deal with pyramid tea bags?

Posted by Kimiko URIU on March 02, 2015 (0 Comments)

A lot of what you get in tea bags is dust - the tea has been ground in order to fit into the pouches. You don't need quality leaves to make tea dust, so that's typically where the lower quality (and broken, small and old) leaves go.

This tea dust cannot be resteeped, whereas a higher quality tea can be steeped again and again, which allows the tea flavours to evolve - we have confirmed with many tea lovers that our award-winning Jin Jun Mei black tea peaks at the third steep!

There are other advantages too:

- Pyramid tea bags allow more room for the tea, and have been proven to steep better according to the UK Advertising Standards Agency.

- Allows tea companies to use the same quality loose leaf teas in a convenient on-the-go format

Not all pyramid tea bags are created equal though: many of the original bags were made out of nylon and PET plastics, which had issues with leeching into the water at hot temperatures, and were not biodegradable. The bags KIMICHA will be using are made of corn-based PLA materials, which you can confidently toss into your green bin; the bag, as well as the tea, will break down.

In order to learn more and find out about our new, pyramid tea bag project, check out our indiegogo campaign and let us know what you think?


KIMICHA Pop Up Store!

Posted by Kimiko URIU on December 15, 2014 (0 Comments)

Can't get enough tea? Just in time for the holidays, we'd like to invite you to our KIMICHA Tea Pop-up Shop! We've teamed up with Cococo at 265 Dalhousie st in the Byward Market in order to bring you all the KIMICHA teas you love, for a limited time only.

We have expanded the number of teas that Cococo carries for sale for the rest of the month, but that's not all! If you're craving just a cup of one of our special teas, we've also expanded the number of teas they have available to sell by the cup.

If there was something you didn't grab at the Ottawa Tea Festival (an extra Elderflower Pomegranate White for your aunt, or maybe a Lemongrass Ginger for your sister), pop on in and take advantage of this great opportunity!


Tea Pairings For Wine Lovers

Posted by Kimiko URIU on July 28, 2014 (0 Comments)

We all know that the right bottle of wine can elevate a meal to greater heights. Like food and wine, tea is a versatile accompaniment to any meal. When properly paired with the right dishes, flavours are enhanced both within the dish and the tea itself, making for a memorable meal. One can unlock flavours that are otherwise hidden.


As a general rule of thumb, foods that generally pair well with white wines, such as seafood, lightly seasoned meats, salads, and fruit, pair nicely with green teas.  Green teas also compliment fried food very well as they cut through the greasy sensation often left on the tongue, almost like a Pinot Grigio. It is a great palette cleanser too, especially when transitioning into a different course. Red meat dishes, cold cuts, and heavy curries that are usually paired with full-bodied red wines go nicely with black teas. Black teas, more robust in flavour, hold up very well to these richer foods. For certain meat dishes that can be paired with lighter reds, such as Gamay, or full-bodied whites, such as oak-aged Chardonnay, Oolong tea is a great pairing option, with its wide range of flavour profiles, depending on how green or dark it is. For dessert items, floral, fruiter teas work very well in the same way the Moscato and Ice Wine nicely cap a dinner, or if you are feeling too full, good Pu-erh is a perfect aid for digestion.

There is no right or wrong way to pair tea and food. Ultimately, what you are looking for is a good balance of flavours. Delicate-tasting teas pair well with light-tasting dishes so one does not over-power the other. More robust, full-bodied teas pair better with heavier, more flavourful dishes. Experiment with flavours on your own and determine which flavours work best for you!


Matcha Almond Biscotti Recipe

Posted by Kimiko URIU on July 26, 2014 (0 Comments)

There's something about Matcha that pairs so well with sweets! These crunchy Matcha Almond Biscotti hit just the right notes of sweet and savoury, and Mariela promises us they are a cinch to make


  • ½ cup vegetable oil (we used EVO for this recipe)
  • 3 eggs1 cup sugar
  • 1 1/2 teaspoons almond extract rose water
  • 2 ¾ cups all-purpose flour1 tablespoon baking powder
  • ½ cup slivered or chopped almonds
  • 2-3 tablespoons KIMICHA matcha 



  1. Preheat oven to 350 degrees F.
  2. Grease cookie sheets or line with parchment paper
  3. In a medium bowl, beat together wet ingredients: oil, eggs, sugar and almond extract until well blended
  4. Combine flour, baking powder and matcha in separate bowl
  5. Stir egg mix into flour mixture to form a heavy dough
  6. Add almonds**If you do not want to add almonds, substitute ½ cup almonds with ¼ cup all-purpose flour*You can knead the dough by hand at this point.
  7. Divide dough into 2 pieces. Form each piece into a roll as long as the cookie sheet.
  8. Place onto prepared cookie sheet, and press down to ½ inch thickness, making sure the dough is smooth and that there are no cracks. Any cracks will get bigger once the biscotti bakes
  9. Bake for 25-30 minutes, until golden brown.
  10. Remove from baking sheet to cool on a wire rack
  11. Once cool enough to handle, slice the biscotti logs into ½ in slices crosswise.
  12. Place the slices cut side up back onto the baking sheet. Bake for an additional 6-10 minutes on each side. Cookie slices should be lightly toasted.

And remember, you have until July 31st to take advantage of our two deals on Matcha Powder:Use code MATCHACOOK to receive a discount on Organic Matcha Powder (both the small and large sizes)!Use code MATCHAYUM to receive a discount on our Daily and Ceremonial Matchas!


Chocolate and Tea Pairings Are Always A Hit!

Posted by Kimiko URIU on July 24, 2014 (0 Comments)

KIMICHA Tea hosted a fabulous tea and chocolate pairing workshop at the Chocolaterie Bernard Callebaut shop on Dalhousie Street in the Ottawa Byward Market last July 23. Some of the heavenly combinations featured in this workshop included genmaimatcha paired with a decadent, hazelnut paste-filled creation and chai paired with a fruity, spicy mango peppercorn dark chocolate.

Pairing tea and chocolate is a wonderful adventure in flavor and texture. When paired properly, the warmth and complex flavours of tea can accentuate the rich, decadent flavours of the chocolate. The key to a memorably good pairing is being able to achieve a good balance of flavours, choosing teas and chocolates that complement each other’s flavor profiles, while making sure that one not overpowering the other.

There is no right or wrong way to pair tea and chocolate. Try your own combinations and see what works best for you.You can also join our next tea and chocolate pairing workshop! Please check our Upcoming Tea Events page for updates, or join our newsletter to keep up to date on our events, sales and tips.


Matcha Glazed Salmon with Kimicha Tea

Posted by Kimiko URIU on July 14, 2014 (0 Comments)




Here is an easy way to add flavour to any great piece of fish. This mixture could have also been used as a marinade for the fish, but since we were in a hurry, we simply did a glaze and it turned out delicious. It takes seconds to whip up and makes for a really beautiful meal.


  • 1/2 cup olive oil

  • 1/4 cup Mirin

  • 1/2 tsp Matcha powder

  • lemon zest (optional)

Mix all the ingredients together with a small whisk or a spoon, making sure to blend as much of the matcha as you can.

Spread evenly on the piece or pieces of fish and pop in the grill for ten minutes or until cooked.

We served ours with a crunchy kale, red cabbage and onion sald. This is the perfect meal for summer days, since it doesn't use the oven and could be done on a barbecue too!




Matcha Green Tea Smoothie

Posted by Kimiko URIU on July 11, 2014 (0 Comments)

It’s hot around here, and we need a smoothie. Less of a recipe and more of a guide, this is the easiest way to have a bright, refreshing Matcha green tea smoothie in next to no time.

Combine in one large/wide cup:

  • Any frozen fruit you have in your freezer (we used peaches)
  • ½ a tsp of matcha powder
  • Any milk or milk substitute you enjoy (we used light soy milk)

Blend together using a blending stick, pop a straw in it, and enjoy! Using frozen fruit negates the need for ice and helps achieve a thick smoothie that’s packed full of flavours.

Kick back your heels and enjoy. Love it? Check our our Organic Matcha Green Tea - 20% off until July 31st, 2014!!


Green Tea and Cranberry Rice Crispy Treats

Posted by Kimiko URIU on July 03, 2014 (0 Comments)

What’s better than your favourite childchood treat? A grown up, classy version, of course! These are no regular rice crispy squares – they’re made even more delicious with the addition of matcha powder and sweet dried cranberries.

Here is the simple recipe, adapted from the ever-reliable cereal box:

Green Tea and Cranberry Rice Crispy Squares


(Our pan is only 8x8 inches, so scale up the recipe for a larger pan)

  • ¼ cup of margarine
  • 300g of mini marshmallows
  • ½ a tsp of KIMICHA Matcha powder
  • 3 cups rice crispy cereal
  • 1 cup cranberries (plus more for garnish)

Melt your margarine in a pot on low heat. Once mostly melted, add your marshmallows and Matcha powder and mix until you reach an even consistency and colour. Remove from heat and add your cereal, one cup at a time, and your cranberries. Mix until evenly coated and spoon into your pan; flatten using a piece of parchment paper (to avoid getting sticky fingers) and add a few cranberries on top to garnish. Leave to set for a few hours and enjoy!


Love it? Check our our Organic Matcha Green Tea - 20% off until July 31st, 2014!!


(Storing Tea is a short series of blog posts here on To get the best flavour out of your quality, loose leaf teas, check out our blog history!)


Tip#5 – Keep scented, flavoured teas separate from pure origin teas

Flavoured and spicy teas are delicious (like our Earl Grey Cream or our Cinnamon Plum), but their strong flavours can sometimes seep into pure origin teas (like our Jin Jun Mei or our Korean Green). In order to keep the flavours distinct, keeping everything in air-tight containers is important, but even then, we recommend separating them (even just by sorting them by shelf!). It's also worth considering that smokier teas (like our Da Hong Pao) can also flavour other teas if kept in the same containers.


Thanks for tuning in to this short blog series! Check out the rest of our blog for more tips, recipes, trivia and more!


(Storing Tea is a short series of blog posts here on To get the best flavour out of your quality, loose leaf teas, follow our blog for the next few weeks!)

Tip#4 – Keep Matcha in the Fridge

While most teas can be kept in a dark, dry cupboard, the best place to store matcha is in the fridge, especially once it's been opened. Matcha is both delicious and healthy, but it can oxidize quickly (and lose that beautiful green colour) if not stored properly. It's important that you keep your matcha from getting too moist though, so try to keep it in an airtight container and to keep it away from the back of the fridge where condensation sometimes accumulates.


To learn more about special brew, visit our Matcha page!


Check back later this week for more tips on


1 2 3 6 Next »