January 17th, 2012 By Sarah Price
A season without water can be detrimental to tea plants. In fact, very few plants can survive without quenching their thirst on a regular basis. At the Maya Tea Company, we understand this very well—our headquarters are planted smack-dab in the middle of the Sonoran desert, where only the strongest of flora survive. Our desert shrubs are some of the most hardcore plants in the world, growing year-round desp
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December 16th, 2011 By Sarah Price
The advance of the internet has changed global economy forever, in ways that we never could have predicted. Consumers can shop virtually anywhere in the world without ever changing out of their pajamas or leaving the comfort of their favorite chair. We are all linked in a single marketplace online. But the market is linking outside of cyberspace as well. Just last month DAVIDsTEA, a Canadian retail tea stor
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December 6th, 2011 By Sarah Price
I love fish. All kinds of fish, really, but particularly sushi. As with many people, the concept of raw meat made me a bit queasy at first, but my skepticism dissolved with my first slice of Albacore tuna, complimented with a sliver of pickled ginger and a dot of spicy sriracha sauce. It was delicious.
To me, sushi is more than a meal. It is an experience. It is not complete without the chopsticks, soy sa
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November 17th, 2011 By Sarah Price
This morning, via the company Facebook page, I learned about a controversial new endeavor in the tea world: tea grown in panda poop. The notion elicited disgust from some of our customers, but I want to examine it further. Should we fear feces?
Poop is gross. Anyone who has ever changed a diaper knows this. Even the fecal matter or horses or cows (which consume strictly hays and grasses and leave behind mos
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November 1st, 2011 By Sarah Price
Last weekend I threw a Halloween party. Halloween is my favorite holiday of the year—it is the one holiday that you don’t have to stress out about. You do not have to buy presents for anyone, there is no large meal to prepare for. Instead, you get to dress up in costume and carve pumpkins, and everyone still manages to get together and smile. There is something truly magic about it.
This year, however,
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October 25th, 2011 By Sarah Price
I am an American, and I have never tried milk with my tea. I do take it with my coffee, just a bit for color, but I have never (not even once!) tasted it with black tea. The English would be appalled.
There have been bitter debates over the proper way to prepare and drink tea for nearly as long as the leaves have been harvested. This may sound a little melodramatic, but I’m not exaggerating—the debates ha
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October 19th, 2011 By Sarah Price
In high school I began drinking. Hold back your judgments for the time being—I’m sure that I’m not the only one who got an early start, and besides, I’m not here to talk about what was in the bottle nor what came out of it, but rather what was on it.
I remember sitting in the backseat of a friend’s car as we aimlessly circled the rural roads of our neighborhood. We did a lot of destinationless driving
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October 6th, 2011 By Sarah Price
So, last night I was sitting on a friend’s couch, slumped back and in comfortable conversation. Tea came up. This, as I’ve mentioned before, happens fairly frequently. After all, tea is what I do, so naturally it becomes a share of what I talk about. As frequent and usual as these conversations are, however, in this particular tea conversation something unusual occurred. But that couch and that conver
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September 27th, 2011 By Sarah Price
Instant gratification seems to be a symptom of the modern age. Just look at our cell phones: with one small piece of equipment, we can call our friends, take pictures, record videos and audio files, play games, set alarms, and with an internet subscription we can extend its functions almost limitlessly.
Now, on first glance many of you would call me a hippie. Many people have. I of course would reply that I a
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September 20th, 2011 By Sarah Price
About two years ago, I asked my mom for her zucchini bread recipe. My homemaking skills were just blossoming, and I was beginning to uncover the joys of creation in the kitchen. Hers was—still is—by far the best zucchini bread I have ever tasted, and having brought home two large zucchinis from the farmers’ market I was anxious to put them to use in the best way that I knew how: in a moist, buttery, delic
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