July 29, 2016


  • 2 à 3 cuillères à thé de matcha MysTea

  • 3 à 4 cuillères à thé de sirop d’érable

  • 1 cuillère à thé d’extrait de vanille

  • 2 tasses de lait d’amande

  • 1 tasse de lait de coco

  • ¼ de tasse de graines de chia noires


  1. Placer le thé matcha, le sirop d’érable, la vanille, le lait d’amande et le lait de coco dans un mélangeur électrique et mélanger à haute vitesse pendant quelques secondes.

  2. Verser le mélange dans un grand pot masson.  Ajouter les grai...

September 11, 2015

Cosmopol-tea Mystea

1 1/2 oz Vodka

3 oz of MysTea " Tropical Madness " 

Juice from 1/2 lime

3-4 ice cubes

Stir well and serve in a Martini glass

Passion Tonic

1 1/2 oz Gin

4 oz concentrate "Crime of Passion Mystea (green tea )"

3 oz Tonic Water

1 tbs. cucumber

1 slice of lemon into quarters

5-6 ice cubes

Stir well and serve in an elongated glass

Royal Spicy (black tea cocktail guava)

1 oz of dark rum

3 oz of concentrated guava black tea by Mystea

1/2 orange sliced

1 pinch of cloves

1/3 tsp. vanilla

Frost the rim of...

July 1, 2015

For the Best Iced Tea 

Infuse 16 grams (more or less 1/3 cup) of tea in a quart of boiling water for 20-25 minutes and then filter the mix. Add 1/2 cup of sugar (preferably organic) and 1/4 cup of lemon juice and mix well. Add 1.5 to 1 liters of cold water and refrigerate.

Slush Iced Tea

To make your iced tea into slush iced tea, follow the instructions above but do not add cold water. Keep the iced tea concentrate in the refrigerator. When you wish to make slushed iced tea, mix 2 to 2.5 cups of ic...

April 1, 2014


150 g ( 1 cup) sea salt

100 g (3/4 cup ) brown sugar

7 g (1/4 cup) of smoked Lapsang Souchong black tea

1 fresh salmon fillet with skin


In a bowl, mix the salt and brown sugar and the Lapsang Souchong tea leaves, previously rinsed a few seconds in boiling water to release the aromas.

Place plastic wrap on your work surface and sprinkle a small amount of the prepared brine. Place salmon skin on the brine and spread out the filet. Envelop the fish in the plastic wrap so no air can...

June 1, 2013

For 6-8 people

3 teaspoon of jasmine tea pearls

1 liter of whole milk (3.25 %)

2 eggs

4 egg yolks

50 g sugar


Prepare the ingredients and boil the milk and put the tea, cover and leave to infuse for 5 minutes.

Preheat oven at 350 degrees

Prep the cream

In a bowl, beat the eggs and add the yolks and sugar.

Mix in the rest of the ingredients without beating them.

Pour the milk tea through a strainer and mix.

Divide the liquid in small pots and place the pots in a dish in a bain-marie.

Bake 15 minutes


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MysTea was founded by Anne Ricard in 2011 and is based in Sherbrooke, Quebec. MysTea was created from a mix of passion for tea and herbal tea and a desire to help people improve their health. With the help of her father, Marc Ricard, Anne offers healthy and delicious teas and herbal teas!

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