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coffee and tea festival
coffee and tea festival

cup for education

SerendipiTea Partners with WaterAid

SerendipiTea, an artisanal NY-based operation established in 1995, is well-known for its wide assortment of premium loose leaf tea and tisane, including an extensive variety of certified organic, biodynamic, traditional and "creatively blended" options. It is also a company with heart, supporting many local and industry-related charities. 

Earlier this month, SerendipiTea announced its partnership with WaterAid, the #1 ranked international non-profit dedicated to helping the world's poorest people gain access to safe water, toilets and hygiene. WaterAid works in 37 countries across Africa, Asia, Latin America and the Caribbean, and the Pacific region.  Since 1981, WaterAid has reached 21 million people with safe water and, since 2004, 19 million people with toilets and sanitation.

"At WaterAid, we're out to change the world. We believe that clean water, toilets and hygiene are the key to transforming the lives of millions of people who continue to be trapped in a vicious cycle of poverty, and we are thrilled that SerendipiTea is teaming up with us to change the equation for those most in need," said Sarah Dobsevage, Director of Strategic Partnerships at WaterAid America.

Nothing is more important in the preparation of tea as water and all too often this precious natural resource is taken for granted. With deep gratitude for WaterAid's noble global mission, SerendipiTea will, as of November 1, 2015, contribute 20% of all sales of Mandela Masala to the organization.

Steeping Instructions:
Making Chai is Easy! Pour half cup of boiling water over 1 tsp of Chai; let steep 5 mins, then add half cup of hot milk or condense milk for greater sweetness. Strain leaves & spices before drinking.

OR simmer 1 tsp of Chai with 1/2 cup milk & honey on stovetop. Gradually add 1/2 cup water. Strain leaves & spices before drinking.

Warm, spicy and caffeine-free, SerendipiTea's certified organic blend of Rooibos, Honeybush, Cinnamon, Clove, Ginger, Cardamom and crushed Pepper is delicious as is AND makes fabulous Masala Chai. Prepare like traditional Chai, you'll be pleasantly surprised!

Available at in Retail Boxes and Bulk Bags--$12.00/4 oz. box which yields approx. 50 cups.  For wholesale information contact 888-Tea-Life.

"Tea is a vibrant part of the culture in many of the 37 countries where WaterAid has programs and influence. This partnership offers the perfect opportunity for SerendipiTea customers to help in a small but significant way as we work towards a world where everyone, everywhere has access to basic clean water and toilets," Ms. Dobsevage adds.

Connect with WaterAid at and @WaterAidAmerica, or find out more at


Merlot Infused Coffee

John, Rhonda and Harrison Jenkins have a passion for all things coffee and a love of fine wines. The purchase of a micro coffee roastery in the heart of Virginia’s wine country has allowed them to explore their life-long love of coffee among one of the fastest growing wine producing regions in the country.

Visiting Virginia’s wineries spawned the idea of infusing finely roasted coffee beans in the very barrels that the wine had been aged in. The result is the newest addition to a line of fine coffees from around the world. Extensive travel has allowed them to enjoy and hone their love of the tastes and traditions of coffee here and abroad. These unique flavors are carefully created in their unique coffee offerings.

For the finale of a great meal, you may be torn between the accompaniment of another glass of wine, or a comforting cup of coffee. But why not have both? These merlot-infused beans make the perfect after-dinner brew. The 100% Arabica beans are aged in oak wine barrels for a unique profile of fresh, red berry flavors and subtle hints of currants and blackberries. For the best flavor, add a small amount of sugar to this medium roast coffee. Caffeinated, but contains no alcohol.  $19.95 for a 12 oz. at


The Best Chai You Can Buy

Reporting for the Huffington Post, Julie Thomson and her colleagues rounded up nine of the most available brands on the market -- with varying price points -- and got to brewing. They brewed the teas according to manufacturers' instructions and tasted with a teaspoon of sugar and a drop or two of milk. 

Most Americans have become accustomed to drinking the coffee-chain breed of chai lattes, which actually taste heavier of sugar and cream than of authentic Indian chai spices -- but Julie and her crew evaluated straight-up chai tea bags.

Knowing that there’s a chai out there for every tea drinker, Julie set out to find the best.  “There were a lot of good ones out there, but also some terrible choices,” reported Ms. Thomson.   Here's what they  found—in order from worst to best.

#9. Bigelow Vanilla Chai

#8. Equal Exchange Chai

#7. Stash Chai Spice

#6. Celestial Teahouse Mountain Chai

#5. Teapigs Chai

#4. Twinings Chai Ultra Spice

#3. Yogi Chai Rooibos

#2. Tazo Chai

#1. Organic India Chai Masala


Free Coffee & Tea on Thanksgiving Day from Cumberland Farms

Leading convenience, gasoline, and coffee retailer Cumberland Farms announced that it will celebrate Thanksgiving by giving thanks to its customers with free coffee, tea, and hot chocolate. From 12:00am to 11:59pm on Thanksgiving Day, November 26th, customers can stop by any one of the brand's nearly 600 retail locations in the Northeast and Florida for a free Farmhouse Blend or Bold coffee, hot chocolate, cappuccino, or tea. Customers can also spice things up by adding a limited edition holiday flavor shot like gingerbread and peppermint to their beverage – at no added cost.

"Looking back on 2015, we are so thankful for our loyal customers, our community partners, and for all of our employees here at Cumberland Farms," said Ari Haseotes, CEO of Cumberland Farms. "Whether you're hitting the road and traveling this Thanksgiving or just swinging by the store in your neighborhood, we hope you'll enjoy your favorite beverage – on us." 

For more information on Cumberland Farms or to find a store location near you for a free Thanksgiving Day coffee, please visit


WOW! Delicious Coffee in an Instant

Egoiste, a line of European gourmet coffee from Coffee Globe, is now available in the United States.   Produced in Germany and freeze-dried through a proprietary process, Egoiste Café Noir is made with a blend of highland and lowland Kenyan Arabica beans, making it “the highest quality of coffee and measuring up to the strict European standards,” boasts the company’s press release. Its distinguished mild taste and rich flavor comes from highland plantations while the lowland Arabica provides the fragrance.

“Americans are not usually instant coffee drinkers, only about 7 percent of the U.S. drinks instant coffee on a daily basis, but Egoiste is here to change that,” said Tim Bush, VP of Sales for Coffee Globe.  “In Europe, the majority of people drink instant coffee and have strict standards for its flavor. Our hope in bringing Egoiste to the U.S. is to provide the gourmet taste of convenient coffee that is so loved by Europeans.”

Among the coffee-loving staffers, we did a taste-test of this instant coffee and it received high marks.  Some called it “rich” and “full-bodied”  while others described it as “fresh” and “delicious”.  The fact that it was an instant coffee, well, that really shocked the group who had just complimented the “fresh-brewed taste.”

Egoiste Café Noir brings bold flavor and delicious coffee when and where the consumer wants it. It is available in a 3.53 oz jar, which provides about 60 servings and is made in under 10 seconds ($11.99). To make one cup, use 1-2 teaspoons per cup and add hot, filtered water.

For more info or to make a purchase, please visit Egoiste Café Noir is sold online and on select online retailers.


Brewing the Best Tea

Tea Association of the USA, the recognized independent authority on tea, shared valuable information for making that perfect cup of tea. 

For Soothing Hot Tea:

The Four Golden Rules for a delicious cup of hot tea: (1) use a teapot, (2) bring fresh, cold tap water to a full boil (Note: If your water is heavily chlorinated or contains other objectionable odors, filter before boiling for best tasting tea); (3) use one teaspoon or one tea bag per cup; (4) pour boiling water over tea and brew by the clock 3 to 5 minutes and serve!

For the best flavor, preheat the teapot with a little hot water prior to use and cover your teapot with a cozy to retain heat during the brewing process.

For Refreshing Iced Tea:

For small quantities, proceed as for hot tea and pour over ice. For large quantities, prepare concentrate as follows:

Bring one quart of cold water to a roiling boil. Remove from heat and add 8-10 teabags per quart of brewed tea as desired. Steep 3-5 minutes and pour over remaining cold water or ice cubes. To serve, pour into tall glasses filled with ice, garnish or sweeten as desired.

Special Guidelines for Green Tea:

When water comes to a boil, remove from the source of heat and allow to sit for ten minutes. Pour this hot water over the Green Tea and allow to brew for approximately one minute and serve. (Note: The brewing times may be shortened or lengthened according to your taste)

Special Guidelines for ‘Big’ Oolongs & white Teas:

The best thing to say when dealing with any tea is – the larger and more delicate looking the leaf, the lower the water temperature. Usually, you will want to use between 180-190 degree water for big oolongs and white teas. Black teas need much hotter water for proper extraction. Boiling water will scorch a bold leaf like white tea.

Time is a little different since oolongs will need to steep a bit longer than white tea – oolongs 5-7 minutes, white tea 3-4 minutes. Of course, all of this may be modified according to your own personal taste. These instructions are only to be used as a starting point.

Everyone should adjust time, temperature and amount of tea up and down until they find their perfect pot.  For more information about the Tea Association of the USA, click here.


SAVE THE DATE! Coffee & Tea Festival NYC, Mar. 19-20, 2016