The radiation test report is available for our December 2014 shipment. It once again confirms that all of our Matcha and loose leaf teas are safe for consumption. Copies available upon request.
Just in time for the holidays, Aiya is eager to announce that we will once again be having our annual Black Friday weekend sale! Starting on Black Friday and going all the way until midnight PST of Cyber Monday, this is unarguably our biggest sale of the year.
Since the holidays are approaching faster than ever, it’s the perfect time to take advantage of this amazing sale and stock up on your favorite Aiya products, from Matcha to loose leaf teas to tea accessories. Aiya’s Matcha products make great gifts, so don’t miss out on this great opportunity!
The wholesale and consumer stores both have slightly different details, so please make sure to read everything over. Feel free to contact us at firstname.lastname@example.org if you have any questions.
Head on over to www.aiyamatcha.com to start shopping now!
For Wholesale** Customers:
Enter the discount code “blackfriday2014wh” (no spaces) at checkout in our Online Wholesale Store to save 15% off everything in your cart.*
Enter the discount code “blackfriday2014” (no spaces) at checkout in our Online Consumer Store to save 30% off everything in your cart.*
*Discount only valid on products in stock at and purchased through our online wholesale and consumer stores respectively. Orders must be placed from 12:00AM PST Friday, November 28th through 11:59 PM PST Monday, December 1st to qualify. Aiya reserves the right to change the terms of or terminate this promotion without prior notice.
**Discount only valid on approved Wholesale accounts.
During the beginning of October, the Aiya team flew out to the fabulous Las Vegas to exhibit at the annual Supply Side West show. This show was held at Mandalay Bay, and was a rather short trip consisting of only two days instead of our usual three.
We’ve exhibited at the Supply Side West show a couple of times already, so there were a lot of familiar booths and exhibitors as we walked down aisles. Unlike some of the other shows we participate in, Supply Side West is an ingredient based show, which means that there are a lot of products that are unfamiliar to consumers and are not readily available in stores. Though a lot of these products were somewhat unfamiliar, it was still exciting getting to see all of the unique ingredients that were being exhibited. These products ranged from: neutraceuticals, vitamins, minerals and to different types of oils – the most intriguing one being an oil supplement extracted from Krill. This show definitely gives off a slightly different vibe than some of our other product based shows.
At this show, we sampled out an iced Matcha green tea using our Matcha To-Go sticks, our ever-popular Matcha green tea latte using our Zen Café Blend and almond milk, a hot Matcha tea using our ceremonial grade and three different tea-flavored chocolates created by Thomas Haas using our different type of pure teas. There was a Matcha white chocolate, made with our Matcha; a Rooibos Dark Chocolate with rose essence, made with our Rooibos tea; and a Black Tea Chai Milk Chocolate, made with our Black Tea. These chocolates were so delicious and definitely a crowd favorite, it was tempting not to reach for one every second. Since this was an ingredient show, the chocolates served as an example of how our Matcha and our other products could be used.
It was very enjoyable to see what companies were interested in our Matcha and what they wanted to use it for. Some wanted to use our Matcha for delicious desserts and others wanted to include Matcha in a health supplement or a protein shake. Because of all of the amazing health benefits that Matcha offers, it attracted a lot of nutraceutical companies, an industry that I had not been too familiar with before the show. The wonderful thing about Matcha is its incredible versatility and being a bit of a health enthusiast myself, I was happy to see our Matcha piquing the interest of not just drink and dessert companies, but health and nutraceutical companies as well. Overall the show went well and although it was somewhat slower than our last, it was attended by large companies with the potential to really broaden the Matcha market. We were very excited to follow up with many of the companies that visited us and are excited for the potential of Matcha and Aiya’s continued growth.
After the shows, we dined out at a couple of popular local restaurants—both of which I really enjoyed. On the first night, we went to a delicious Tapas restaurant called Firefly on Paradise, and the second night, an exotic Thai restaurant called Lotus of Siam. We even went to a massage parlor afterwards to ease away the day’s activities. Overall, a great experience, and a great way to wrap up our exhibition at 2014 shows—See you next year!
Since Matcha is naturally mild and slightly sweet, it is not only delicious by itself, but it is also delicious in almost anything—drinks, desserts, meals—the possibilities are endless. To increase awareness of Matcha’s incredible versatility, we often have professional bloggers and recipe makers create recipes for us using our Cooking Grade Matcha. To make sure these recipes are doable for non-professionals like us, we occasionally have blog posts like this one, re-creating recipes made by professionals and giving you our tips, input, and our thoughts for a successful cooking experience.
What got me wanting to try this recipe was the words “no-bake” in the title. I always seem to have some sort of trouble with ovens and fire, so a no- bake recipe sounded perfect for me. No burning my arm on the edge of the oven this time! Anyway, I had a lot of fun creating this cheese cake because although it’s not something I’ve done before, it was easy enough to get it right the first time—my hard work yielded a perfectly delectable cake.
One thing that I noticed while making this recipe was that you need to follow the instructions exactly as it says, or else the consistency of the cake could potentially get messed up. Too much gelatin and the cake could too much resemble the consistency of a Jell-O. Too little gelatin and the cake could end up falling apart. For me, I think the cake came out a tad bit on the Jell-o-ey side because I feared that the cake wasn’t going to set. Another thing I would recommend is measuring and putting aside the ingredients beforehand, because I found myself rushing to measure my ingredients in the process.
Here are the ingredients I used for this cake:
For the crust:
- 7oz Graham Crackers (I used the Honey maid brand)
- 1 stick of unsalted butter (this needs to be room temperature)
For the cheese cake filling:
- 3 tbsp water
- 1 tbsp gelatin
- 5 oz cream cheese
- ½ cup sugar
- 1 tbsp Aiya cooking grade Matcha
- 1 oz sour cream
- 1 tsp lemon juice
- ½ cup heavy cream
For the decoration (if desired):
- Whipped cream
- Mint leaves
- Fresh fruits (I skipped this step, but I think blueberries around the edge would have added a nice touch)
- 1. First, we make the crust. Put the 7 oz graham crackers (around 13.5 graham cracker sheets) in a big Ziploc bag and use a rolling pin to crush the crackers into fine crumbs.
- 2. Next, combine the crumbled graham crackers with 1 stick of room temperature butter. I actually forgot to leave the butter out, so I had to microwave it for about 10 seconds to make it soft enough to work with (which worked perfectly fine). Combine the graham cracker crumbs and the butter together to form a soft dough. Let it rest for 30 minutes.
- 3. Once the crust has been out for 30 minutes, Press the graham cracker dough into a pie plate. This part took me a while because I’m a bit of a perfectionist, and it took a while to get the crust to be even in thickness all around.
- 4. Now, we set the pie crust aside and work on the actual cheese cake. The next step on the recipe says to mix the 1 tbsp gelatin with the 3 tbsp room temperature water, but I would actually recommend doing this at the very end, and with hot water. The gelatin hardened quickly, and was grainy from using the room temperature water.
- 5. Next, I sifted the Matcha into a bowl and added 1 tbsp room temperature water, mixing the two until a paste was formed. I made the mistake of using a spoon (instead of a whisk), which didn’t completely break up the little Matcha chunks, so my cake had some tiny clumps in it. But no big deal—it didn’t take away from the taste or looks of the cake. I would recommend using a fork if you don’t have a whisk.
This is what will give the cake the pretty green color:
- 6. Next, measure 5.5 oz of cream cheese, and mix it until it is soft and smooth. Once smooth, slowly mix in the ½ cup sugar into the cream cheese, mixing as you pour.
- 7. Next, add the Matcha paste, 1 oz sour cream, and 1 tsp lemon juice into the cream cheese mixture. This will give the cheese a pretty green hue.
- 8. Mix the 1 tbsp gelatin with the 3 tbsp hot water until the gelatin is fully dissolved. Then, quickly mix in the gelatin to the Matcha cream cheese mixture.
- 9. Next, whip up the ½ cup heavy cream with an electric hand mixer until it looks fluffy. Though this step could probably be done by hand, using the hand mixer is probably better because since whipping the cream by hand may take longer, this can cause the gelatin in the Matcha cream cheese mixture to harden before we can add in the whipped cream. If you do whip the cream by hand, I would recommend either occasionally mixing the Matcha cream cheese mixture or adding the gelatin after the Matcha cream cheese and whipped cream have been combined.
- 10. Then, combine the Matcha cream cheese mixture with the whipped cream by “folding in” the Matcha cream cheese mixture. This technique seemed to work well, because I think mixing them in a circular motion may have flattened the whipped cream.
- 11. Finally, pour the finished mixture into the graham cracker crust. I used a silicone spatula to flatten and smooth out the mixture. Once done, put the cheese cake in the fridge to set. Mine took about 20 minutes to harden. I was surprised at how fast the mixture hardened (I thought it was going to take a couple of hours).
- 12. The last step is optional—the decoration. I added a little mint leaf from my garden in the center and it looked like this:
I wanted to add whipped cream around the sides, but I realized that I didn’t have the tools to make it look nice, so I decided against it. I tried cutting a slice and adding some whipped cream on there with a spoon, however. I think this dessert would go perfect with some tea.
Overall, I was pleasantly surprised at how well the no-bake cheese cake came out. The cake had a nice, fluffy texture to it because of the gelatin, and it wasn’t too sweet, which I liked. But for those who prefer sweeter, I’d recommend putting a little more sugar. Next time, I think I want to try adding a blueberry flavor to this cake. Because blueberries are not extremely sweet, I think it would go well with the mild taste of the
Two weekends ago, Aiya sales representative Michael flew up to Toronto for the 2014 Canadian Coffee & Tea Show. The show took place over two days on September 28th & 29th and was hosted at the International Centre. The show had everything, from a Barista Competition, to teas from all over the world. Once again, Aiya was showing its support for our Canadian partner Gerhards Importers at their booth.
At the show, Aiya sampled some new and fun drinks for the Canadian market. By using our Matcha Zen Café Blend and syrups from Monin, we made three different flavored Iced Matcha green teas: Mango, Peppermint and Lemon Matcha Iced Teas. The Mango flavored tea seemed to garner the most compliments from the attendees. The Matcha Iced teas were quite a welcome treat, since the weather was fairly warm for that time of year in Toronto.
Michael also sampled our always popular Iced Matcha Lattes. In conjunction with our Matcha Zen Café Blend, he used the Pacific brand Barista Series Almond Milk. This was Aiya’s first time using that almond milk for the lattes and the results were great. The final product was a rich and creamy Iced Matcha Latte, without the overpowering flavor of almonds. The Monin syrups and Pacifc Almond Milk can be obtained from Gerhards for our Canadian customers. The products worked so well with our Matcha Zen Café Blend that we are considering using them in the future at the American shows.
We have seen the popularity of Matcha grow in Canada, just as it has here in the States, so it was important to us that we were a Product Sponsor for the show. Aiya will be traveling to the Great White North again in 2015 for the CRFA Show. We will be at the Gerhards booth once more, so please stop by to enjoy some samples and say hello!
The launch of our newest product, Matcha To-Go, makes things quick and convenient for the busy tea lover. Though preparing Matcha in the traditional fashion is a unique and enjoyable experience, we occasionally may want to enjoy some Matcha outside of our home, like at the office, or on the go. For this reason, Matcha To-Go was made with convenience and ease in mind. Matcha To-Go comes in single-serving sticks, and is designed to eliminate the need for a traditional tea bowl and whisk. All you need to do is pour it in a water bottle and shake. Voila! So easy!
It’s even easier now with our Aiya Tumbler, designed with a built-in strainer so you can even add ice for chilling, or fruit of your choice for flavor! And for a limited time, we are offering FREE Aiya Matcha To-Go tumblers to our valued customers. There are two ways you can receive your FREE tumbler:
- Purchase one Matcha To-Go box, and you will automatically receive a FREE tumbler:
- If you already enjoy Aiya’s Matcha To-Go or any of our other products:
- Take a photo of your favorite Aiya product
- Post it to your Instagram
- Hashtag #aiyamatcha AND #matchatogo
- You MUST be following us on instagram @aiyamatcha
- We’ll send you a FREE tumbler!
Please feel free to email us at email@example.com if you have any questions.
*This offer is only valid while supplies last and only on purchases placed through the Aiya consumer online store with a registered account—purchases made as a guest at checkout will not count. Limit one free tumbler per customer. Any purchases made after supplies are exhausted will not be eligible for this offer, and no exchanges will be allowed. Aiya reserves the right to terminate or alter this promotion at any time without prior notice.
Have you heard the exciting news? Aiya Matcha is expanding, and we couldn’t be happier! Our products have recently been picked up by one of the biggest natural organic distributors on the west coast– Nature’s Best. Nature’s Best is a wholesaler-distributor in the natural products industry that provides organic and natural food products to retailers and stores all throughout the west coast. They are going to carry our six hottest products: the Ceremonial Matcha 30g tin, the Organic Ceremonial 30g tin, the Cooking Grade 100g bag, the Organic Cooking Grade 100g bag, the Matcha Zen Café Blend, and the Matcha To-Go Sticks.
To our consumers:
What it means for you: now that Nature’s Best is carrying our products, they’ll be distributing it to many of your favorite local chain stores, making it much easier for you to find our products when you’re shopping for daily groceries. Now when you’re craving a cup of hot Matcha tea, or when you’re just itching to have that evening Matcha latte, you can get it immediately at your local store. You’ll never have to wait to get Matcha again! Make sure to request our products if you don’t see them on your local store shelves; we’re certain they’d be happy to stock them for you.
To our wholesale customers:
We’re sure many of you already work with Nature’s Best. Well, great news! Now that Nature’s Best carries our products, you can simply utilize them as your distributor to obtain our delicious products. We love how convenient our products are becoming! However, if you would like to keep buying from us directly, you’re still more than welcome to, and we’d be happy to assist.
You can get more information on Nature’s Best here: http://www.naturesbest.net/
Just this past week, the Aiya America team flew out to Baltimore, Maryland for our first ever Natural Products Expo East held at the Baltimore Convention Center. It was a very exhilarating trip for us because although we have been exhibiting at the Natural Products Expo West for the past couple of years in Anaheim, this was our very first time at the NPE East.
This expo definitely matched our excitement with its incredible turn out. What an extremely busy and exciting show this was, with over 4000 product booths. In fact, they had so many booths that they had to split up the exhibition onto two floors, with various products lined up from food and drinks to cosmetics, and even pet food.
Our main business has always been more for companies that use Matcha as an ingredient in their Matcha-flavored products, but we have recently started to expand our business to consumers, creating more consumer-friendly products such as the Matcha-To-Go Sticks and the Zen Café Blend. The Natural Products Expo East was also a great endeavor for Aiya America because we met many brokers, which means that there is a good chance that we could expand.
During the show, we sampled out our Matcha-To-Go Sticks and a Matcha green tea latte featuring our Zen Café Blend, along with our Ceremonial grade Matcha. These samples were all a great hit, getting warm compliments all around. Because Matcha has a deep green color, people often mentioned that they expected a bitter taste, yet were pleasantly surprised by the smooth, mild taste of Matcha.
Something else we thought was very exciting was the amount of products at the expo that were made using Matcha. During the show, we saw Matcha flavored snacks, Matcha flavored coffee, and even Matcha flavored coconut water. It’s great to see Matcha expanding and getting so popular—make sure to jump on this trend while it’s still hot!
After the show, we were able to explore Baltimore a bit, eating delicious seafood and even going to a baseball game. Though the wait for the food was a bit long, the food was definitely worth it. Overall, we had a great time in Baltimore and the show was a great experience for us, as we got to see many trending products and meet tons of new people from the east coast. We’re very eager to come back next year to see what the Natural Products Expo East 2015 has in store for us.