study tips for high school freshmen

aka some of the things that have made this year bearable so far

  • if you’re stressed, coffee will make you jittery and overwhelmed. caffeinated teas (i love stash’s green+white tea fusion) are much better.
  • go to bed early and wake up early. you’ll be exhausted after school anyways, and this way you have more time to get ready in the morning. plus, sunrises make homework much more fun.
  • classical music can be really entertaining if you can find stuff that you like. try looking on 8tracks!
  • always keep a few dollars in your pencil case so that you can buy water or snacks if you need to. 
  • find a friend or classmate who likes to study, and build a relationship with them. it doesn’t matter if you’re not that close, or you’re taking different classes. just being able to sit next to somebody and work in silence or have a place to go when you can’t focus at your own house can be a lifesaver.
  • if you don’t review your math notes every once in a while, you will forget everything.
  • have medicine on hand in case of a stress headache or something else that makes focusing 100% impossible.
  • also, if your eyes get tired really easily, you can get low-strength reading glasses from most drugstores. they really do make a difference.
  • you never know when you’re going to need a #2 pencil, sharpener, eraser, and ruler, but it’s more often than you’d think.
  • read plot summaries of books for your literature classes before you start reading them. you’ll be able to pick up on important moments, foreshadowing, and follow along with the story much easier, and you’re not in trouble if you miss a reading.
  • public libraries are a blessing. big tables, wifi, books, and a quiet space are so good to have. 
  • make friends with your professors. it will pay off in the end if you need help, advice, or anything else, and is great for your class participation grade.
  • if you ever miss class, get notes from two different people. one might have missed some information or copied something wrong.
  • older students know a lot of stuff, and they’re usually really nice and will take you under their wing! don’t feel like your friend group has to be limited to people in your grade.
  • good luck, and hang in there. you got this <3

Do you see this shit? This tea?

Don’t drink it. It’s the nastiest tea I have ever had the displeasure of exposing to my digestive system. 

What do you see when you close your eyes and think of a breakfast in Paris

fucking close your eyes and imagine it right now, dirtbag

do it

do you see that goddamn croissant. fucking butter. delicious smells. classy atmosphere. rude people who hate you because you’re a tourist and getting your uncalled-for self in the way of their daily lives

yeah well throw all of that wasted effort out because this tea is not like any of that at all.

This crap’s only ingredient list is ‘mixed black teas, bergamot, lavender.’

So what does that make you think of

did you think of a refined cup of earl grey tea with a light floral, soothing scent

Well did you

quit thinking that’s not what it’s like either

this shit stuffs a whole sachet of your grandmother’s gross perfume up your unwilling nose, the kind with the chemical tang like a band saw made of the bones of parfumeries on your flesh. fuck this tea. fuck it.  it literally just tastes purple. Like the most ugly chemical lavender taste, as if you murdered Barney the Dinosaur and left his faux-fur corpse to bleach in the inhospitable sun

if you snorted this stuff I bet you could die and descend to some kind of purple hell where we put all of Hawkeye’s failed costume choices

this purple liquid fucking impales you through the eye like you were baldr and it was goddamn mistletoe

fuck this purple tea

Recipe: Matcha Whoopie Pies

Photo: Iain Bagwell; Styling: Emma Star Jensen
Recipe courtesy of Sunset magazine.

These cute cake-like chocolate sandwiches with creamy matcha filling are totally irresistible and so fun to make! They are definitely high on our list of favorite treats!

We recommend using Stash Japanese Matcha Powdered Green Tea for this recipe.

Matcha Whoopie Pies

2 cups flour
½ cup Dutch-process cocoa powder, such as Droste
1 ½ teaspoons baking soda
¾ teaspoon fine sea salt
½ cup unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 vanilla bean, split lengthwise and seeds scraped out
1 cup buttermilk

Matcha Filling
1 ½ cups powdered sugar
1 ½ tablespoons matcha
3 ounces cream cheese
6 tablespoons unsalted butter, at room temperature

1. Preheat oven to 350°. Sift flour, cocoa, baking soda, and salt into a medium bowl.
2. Beat butter and brown sugar in a large bowl with a mixer on medium speed until very fluffy, 3 to 4 minutes.
3. Beat in egg, vanilla extract, and vanilla seeds. Reduce speed to low and gradually add flour mixture; then gradually beat in buttermilk until smooth, scraping down inside of bowl as needed.
4. Line 2 large baking sheets with parch­ment paper. Put batter in a piping bag with a large tip (or cut a ½-in. corner off a resealable plastic bag and spoon in batter). Form 1-tbsp. mounds of batter 2 in. apart on sheets. Bake about 12 minutes or until cakes spring back when poked. Transfer to rack to cool.
5. Meanwhile, make filling: Sift powdered sugar and matcha together into a medium-large bowl. Add cream cheese, butter, and mascarpone and beat with a mixer on low speed at first, then on medium until very smooth and creamy, about 2 to 3 minutes.
6. Using an offset spatula or a butter knife, generously spread some filling on the flat side of a cake and top with another cake. Repeat for rest of cakes.

Make ahead: Cakes, up to 3 days, stored airtight at room temperature between sheets of parchment; filling, up to 2 days, chilled (bring to room temperature before spreading).
Recipe: Homemade Chai Applesauce

photo credit: A Good Appetite

Apple picking season is almost here in the Northwest. One way we like to enjoy the harvest is to make homemade applesauce. It brings back such wonderful memories of childhood. We were delighted to find this recipe from A Good Appetite that gives applesauce a new kick with the addition of sweet and spicy chai tea. We can’t decide what we like better, grandma’s classic version or this one!

Chai Applesauce
3 bags Stash Double Spice Chai
3 lbs apples, cored & peeled (If you have a food mill you can skip peeling & run the sauce through the food mill to get rid of the skins)
1 c water
½ c sugar
1 T lemon juice

In a large heavy pot add the water, sugar and tea bags. Bring to a boil and stir to dissolve sugar. Turn off heat and let sit about 10 minutes. Remove tea bags, squeezing any liquid in them into the pot.

Cut the prepared apples into slices and add to the pot with your flavoring mixture. Turn the heat to medium-high. Let cook, stirring occasionally, until the apples are very soft about 30 minutes.

Use a spoon or potato masher to help smash the apples to a sauce texture. (If you left the skins on your apples run your sauce through a food mill at this point to remove them.) Stir in the lemon juice. If your sauce seems too thick for your liking add a little water to it.

Put into containers and refrigerate. Or you can put hot sauce into sterilized jars and can them in a boiling water bath for 20 minutes for pantry storage.

Makes about 5 cups.

I’ve been drinking Stash Brand teas for ages, and I just noticed last night while looking at the package that the company is from Portland, Oregon, and suddenly, it all became clear to me: “Ohhhhh…Stassshhhhh!”

I’m a smart guy, but it can still take me years to get a dumb pot joke.

Recipe: Kori Ginger Coke (or Pepsi)

photo credit:

The minute we spotted this creative beverage on we thought what a great idea! Ice cubes made with English Breakfast tea, fresh ginger and lemon to flavor your cola. Why didn’t we think of that!

We recommend using Stash English Breakfast Black Tea or Stash English Breakfast Decaf Black Tea for this beverage.

Kori Ginger Coke
makes 3
3 cans regular Coca Cola
2 bags English Breakfast tea
3 pieces thumb-sized peeled ginger (about 2 Tbsp)
1 lemon, quartered
2 cups water

In a pot, put tea bags, ginger, lemon and water.
Heat and boil for 2 minutes. (Start count when it begins to boil.)
Let cool. When ready, pour into ice trays and freeze.
Put ice cubes in a glass and add soda. Serve immediately.