The radiation test report is available for our December 2015 shipment. It once again confirms that all of our Matcha and loose leaf teas are safe for consumption. Copies available upon request.
To our valued customers,
Aiya is happy to announce that our biggest sale of the year is FINALLY HERE! From now until Cyber Monday, you can save on all of our products: from Matcha tins and bags to loose leaf teas, and even gift sets. Whether it’s for you, your friends, or your family, it’s the perfect time to stock up on your favorite Aiya products!
The consumer and wholesale stores both have slightly different deals, so please make sure to read everything over. Feel free to email us at firstname.lastname@example.org if you have any questions.
Enter the discount code “blackfriday2015″ (no spaces) at checkout on our online consumer store to receive 30% off your entire order!**
For Wholesale Customers*:
Enter the discount code “blackfriday2015wh” (no spaces) at checkout on our online wholesale store to receive 15% off your entire order!**
Give the gift of health this holiday season with Aiya’s Matcha Gift Set, equipped with all necessary Matcha accessories and perfect for Matcha lovers and beginners alike.
**Discount only valid on products in stock at and purchased through our online wholesale and consumer stores respectively. Orders must be placed from 12 AM PST Friday, November 27, 2015 through 11:59 PM PST Monday November 30, 2015 to qualify. Respective codes must be used at checkout to receive discount. This promotion cannot be combined with any other promotions or discounts. Aiya reserves the right to change the terms of or terminate this promotion without prior notice.
*Discount only valid for approved wholesale accounts.
With winter coming up faster than ever, here’s a holiday inspired treat that is sure to get you excited for the chilly weather. Cozy up near the fireplace with this Matcha Peppermint latte, some blankets, and your favorite book (or person- this recipe makes 2). This latte is not only smooth and creamy and topped with fluffy marshmallows, but it also has a kick of peppermint to make you feel extra festive this holiday season.
- 2 cups almond milk
- 1 tsp peppermint extract
- 2-2.5 tsp Aiya Cooking Grade Matcha
- Sweetener (we used agave)- to taste
- 2-4 cubes of your favorite homemade marshmallow recipe (store bought works, too!)
- Heat 2 cups of almond milk over medium-low heat.
- Take the almond milk off heat before it boils.
- Using a small hand sifter, sift the Matcha over the heated almond milk.
- Whisk the 2 tsp Matcha (add a little more for a stronger Matcha flavor) in the almond milk until incorporated.
- Add the peppermint extract and your choice of sweetener to the mixture and stir.
- Pour into 2 mugs and use an electric hand frother to create foam.
- Garnish with 1-2 homemade or store bought marshmallows, and enjoy!
Aiya’s biggest sale of the year is coming back for 2015! Starting on Black Friday until the end of Cyber Monday, you can save on ALL Aiya products on our online store.**
With December right around the corner, it’s the perfect time to take advantage of this sale and get your holiday shopping done early this year! Check out our Matcha gift set, which is a perfect present for Matcha beginners and lovers alike, and our Matcha products, perfect for loved ones, friends, and yourself.
CODES will be released midnight of Black Friday, so make sure to keep your eye out for it! It will be posted here, sent out in a newsletter and also posted to our social media sites on Friday.
If you have any questions, feel free to email us at email@example.com.
**Discount only valid on products in stock at and purchased through our online wholesale and consumer stores respectively. Orders must be placed from 12 AM PST Friday, November 27, 2015 through 11:59 PM PST Monday November 30, 2015 to qualify. Respective codes, which will be released at 12 AM PST on Friday Nov 27, 2015, must be used at checkout to receive discount. Aiya reserves the right to change the terms of or terminate this promotion without prior notice.
Want to earn $ to spend toward Aiya’s Online Store? Write us a product review!
From today until December 22nd, you can earn 5 reward points for every product review you write (1 point is redeemable for $1), up to 3 reviews – or 15 points**. No code or purchase is required. Remember, it’s almost time to start shopping for holiday gifts for your friends and loved ones, or even for yourself!
Make sure you are logged into your account to leave a review. That way, we can issue points to your account. If you’ve been using the guest check out feature on our online store and don’t have an account, you can easily create one for free. To leave a review:
- Click into the product you wish review.
- Click to review the product (located right under the product name).
- If you are not logged in, it will bring you to a page with a log in button at the bottom.
- Write us a review! Your review will post once it is approved, and reward points will be added to the account used to write the review.
All that we ask is that you only review products that you’ve tried before. :- )
Feel free to email us at firstname.lastname@example.org if you have any questions.
And that’s it- happy shopping!
**Offer only valid on product reviews written when logged into an account associated with a unique email address. Reviews will be reviewed before posting to the site. Reward points will be added to account once review has been approved and posted; please allow 1-2 business days before seeing your points in your account. Offer only valid on product reviews written between 12:00 am PST on Friday, November 20th and 11:59 pm PST on Tuesday, December 22 2015. Aiya reserves the right to refuse points if review is inappropriate and to change the terms of or terminate this promotion without prior notice.
Happy (almost) Thanksgiving from all of us here at Aiya! With this festive holiday right around the corner, what better way to say thanks to friends and loved ones than by gifting them with something delicious and homemade? Made with Aiya’s Cooking Grade Matcha, these bite sized pies are flaky, buttery, and sweet on the inside. Not only are they adorable and fairly simple to make, but they are also small in size, which leaves you with tons of space in your stomach for all of the other delectable foods on Thanksgiving Day! Happy Baking!
Makes 20-24 mini pies
- 2.5 cups all-purpose flour
- 2.5 -3 Tbsp Aiya Cooking Grade Matcha
- 3 Tbsp sugar
- 2 sticks + 1 Tbsp butter, cubed (very cold)
- 1 tsp salt
- 1/2 cup milk or alt-milk (very cold)
- 3 granny smith apples, diced into tiny squares
- 1/4 cup sugar
- 1-2 – 3/4 tsp cinnamon
- 2 Tbsp flour
- 1 Tbsp lemon juice
- 1 egg
- 2 tsp water
- 1-2 Tbsp sugar (large grain)
- Combine the flour, sugar, salt, and Matcha in a large bowl. Whisk everything together until the entire mixture takes on a light green color.
- Cut the cubed and cold butter into the flour mixture by rubbing it in between your fingertips until the largest pieces of butter are pea sized. (A pastry cutter works well, if you have one)
- Slowly add in the cold milk or alt milk. Gently mix the milk into the flour mixture with a rubber spatula until it forms a messy ball.
- Give the dough a couple of gentle kneads. Don’t knead the dough too much, and make sure you are gentle. There should still be chunks of butter marbled into the dough.
- Cut the dough into two pieces and flatten them slightly. Wrap the halves in plastic wrap and refrigerate for an hour or two.
- While the dough is chilling, make the apple filling. Start by cutting the apples into tiny cubes- the cubes should be smaller than 1/2 an inch. We will be making tiny pies, so apples that are too large may not fit.
- Mix the diced apples, sugar, cinnamon, flour, and lemon juice in a large bowl and set aside.
- Once the dough is chilled, preheat the oven to 380F.
- Roll the dough out on a well-floured surface. Make sure to flour the rolling pin as well. Once the dough is even and has a thickness of 1/3rd of a cm, cut out small circles with a circle cookie cutter (somewhere around 3-4 inches in diameter).
- Take the scraps and roll them out again, until all the dough is used up.
- Place a small amount of the apple mixture in the center of the crust circle. Make sure not to overfill- you want to leave enough space around the edges to seal the two crust circles together.
- Take another crust circle and spread it slightly thinner with your hands. Place over the circle with the apple mixture and seal shut with the back of a fork. Cut 3 slits on the top of the pies and place them on a baking sheet lined with parchment paper.
- Whisk the egg and 2 tsp water together and apply to the top of each pie with a cooking brush. Sprinkle with sugar and refrigerate for another 20 minutes.
- Once refrigerated, bake the pies for around 20-23 minutes, or until the edges become slightly golden brown.
- Share with friends 🙂
You know you’re a bit too excited for the holidays when the candy canes that you want for your recipes are difficult to find. But nonetheless, we still believe that it’s never too early to start your holiday planning and recipe creations. With that said, here’s a brand new holiday themed recipe, adapted from the Matcha Peppermint Fudge recipe that was created for us by the bloggers at Probably This. This fudge recipe features two layers of smooth and creamy, melt-in-your-mouth flavors with a white chocolate base. The bottom layer features a beautifully green Matcha fudge, while the top layer features a white chocolate fudge with a peppermint kick. Who knew peppermint and Matcha tasted so good together (Matcha peppermint lattes, anyone)? Finish off the top with Matcha drizzles and crushed candy canes, and you have an irresistible holiday treat that’s sure to get you in the holiday spirit.
Adapted from Probably This
Makes 25-35 small squares, or 12-16 large squares
Matcha Fudge (bottom layer)
- 15 oz white chocolate chips
- 10 oz sweetened condensed milk (about 2/3rds can)
- 2 Tbsp butter + extra for greasing the pan
- 2.5-3 tsp Aiya Cooking Grade Matcha
Peppermint Fudge (top layer)
- 8 oz white chocolate chips
- 2-3 Tbsp sweetened condensed milk
- 1 Tbsp butter
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
Matcha Chocolate Drizzle
- 3-5 oz white chocolate chips
- 1-1.5 tsp Aiya Cooking Grade Matcha
- Crushed Candy canes or peppermint candies for garnish
- Butter and line with parchment paper an 8×8” brownie pan. Leave a 2” overhang of parchment paper to allow for easy removal of the fudge.
- In a medium saucepan over low heat, combine the 15 oz. white chocolate chips, condensed milk, and butter. Stir often to prevent the chocolate from burning, until completely melted.
- Remove the saucepan from heat and sift in the Matcha. Stir until combined.
- Pour the fudge into the brownie pan and let it sit for 3 hours until solid, or 1.5-2 hours if refrigerated.
- Once the fudge has set, start preparing for the top layer. In a medium saucepan over low heat, combine the 8 oz. white chocolate chips, 2-3 Tbsp. condensed milk, and 1Tbsp butter. Stir often until combined.
- Take the saucepan off heat and whisk in the peppermint extract and vanilla extract.
- Pour the peppermint fudge over the Matcha fudge, smoothing it out with a spatula. Let it sit for another 2 hours until firm (or an hour if refrigerated).
- To make the Matcha chocolate drizzle, melt 3-5 oz. white chocolate chips in the microwave, in 15-20 second increments. Once melted, sift 1-1.5 tsp. Matcha directly over the chocolate, and stir in until combined.
- Using a spoon, drizzle the chocolate over the surface of the peppermint fudge, being careful to avoid large clumps.
- Put a candycane (or a couple of starbrite mint candies) into a Ziploc bag, and pound until small pieces break off. Sprinkle on top of the Matcha chocolate drizzle, and store in the fridge for 30 minutes.
- Once firm, remove the fudge from the pan by lifting up on the parchment paper and transfer it onto a work surface. Cut into squares and enjoy! The fudge can be stored in the fridge in an air tight container for up to five days.
There’s just something about spices and toasty apple flavors that make us so giddy about fall. Maybe it’s that warm fuzzy feeling that you get when drinking a hot cup of something spiced, or maybe it’s just the fact that warm apple pie sounds so good when it’s chilly out. No matter what the reason, we’re sure that this muddy buddy recipe will have you thinking colored leaves and cold weather. Here’s a fun twist on our childhood favorite- muddy buddies! Though normally made with peanut butter, we changed it up and used an apple spice white chocolate on the inside, and a Matcha powdered sugar on the outside. First Matcha and peppermint, and now Matcha and apple spice? Matcha, you really do taste good with anything.
- 7-8 cups Chex cereal
- 7-8 oz white chocolate chips
- 2 tsp apple pie spice
- 4 Tbsp heavy cream
- 1.5 cups powdered sugar
- 2-3 tsp Aiya Cooking Grade Matcha
- 2 large Ziploc bags
- Sift 1.5 cups powdered sugar and 2-3 tsp Matcha into a large bowl. Mix until the entire powdered sugar mixture takes on a light green color. Set aside.
- Pour the Chex cereal into 2 large Ziploc bags and set aside.
- Place the white chocolate chips in a microwave safe bowl and set aside.
- In a small pot, heat the heavy cream on low until simmering.
- Once the heavy cream is simmering, take off heat and immediately pour over the white chocolate chips. Stir until incorporated. If the chocolate mixture is not melted, place in the microwave and heat in 15 second intervals until melted, stirring in between.
- Stir in 2 tsp apple pie spice into the chocolate until combined.
- Once the white chocolate is mixed, pour into the Ziploc bags with Chex cereal. Roll the bag around, making sure the Chex are evenly coated.
- Pour the powdered sugar mixture into the Ziploc bag and close, making sure to leave some air inside. Shake the bag until evenly coated.
- Lay the muddy buddies out on a cookie sheet lined with parchment paper, and allow it to sit for about 15 minutes.
Happy Halloween from all of us at Aiya! In honor of this spooky holiday, we’ve created a Halloween recipe that is delicious, simple, and fun for all ages: Matcha Cheesecake Slime Monsters! With a rich, Matcha cheesecake center and a soft outside shell, these little monsters are sure to be everyone’s favorite! The best part? You don’t even need an oven.
Makes 16-20 Slime Monsters
- 7 oz graham crackers
- 3 oz graham crackers (for coating the cheesecake balls)
- 5.5 oz cream cheese
- 1/2 cup sugar
- 1 Tbsp Aiya Cooking Grade Matcha
- 1 oz sour cream
- 1 tsp lemon juice
- 3 Tbsp hot water
- 1 Tbsp gelatin
- 1/2 cup heavy cream
- 1 tray of CandiQuik (you can use white chocolate, if you prefer)
- 3 tsp Aiya Cooking Grade Matcha
- Black Frosting
- Crush the 7oz graham crackers into fine crumbs by putting them in a large Ziploc bag and rolling them out with a rolling pin (you can also use a food processor if preferred). Set aside.
- Sift the Matcha into a bowl and add some room temperature water (appx 1 Tbsp), then mix well until it becomes a smooth paste with no lumps. Set aside.
- In a separate bowl, mix the cream cheese until smooth, add the sugar, and mix until incorporated. Add the Matcha paste, sour cream, and lemon juice. Mix until smooth and well-blended.
- Dissolve the gelatin in 3 Tbsp hot water until fully dissolved, and quickly mix into the cream cheese mixture.
- In a separate bowl, whip the heavy cream using an electric hand mixer until it forms soft peaks. Fold into the cream cheese mixture.
- Pour the 7oz crumbled graham crackers into the mixture and mix until incorporated.
- Crush the 3oz graham crackers into fine crumbs using the same method as step 1. Pour out into a bowl and set aside.
- Spoon the cheesecake mixture into the graham cracker crumbles from step 7 and roll until coated. Place on a cookie sheet lined with parchment paper to allow the gelatin to set.
- Once the cheesecake balls have set, melt the tray of CandiQuik. Microwave for 60 seconds, stir well, and microwave again for 15 seconds. Sift 3 tsp Matcha into the CandiQuik tray until well mixed.
- Roll the balls in the CandiQuik mixture until coated, and place back on the cookie sheet.
- Once the CandiQuik has dried, draw the eyes with black frosting.
- Refrigerate for 30 minutes and enjoy!