Join the Mailing List
Customer Favorites

The Queen's Guard (Iced!) with Fresh Radishes

April 30, 2012

This elegant pairing is a gorgeous way to celebrate the return of outdoor entertaining season. Start with No. 47, The Queen's Guard (iced and garnished with lemon rind & scented geranium); Then serve with a plate of fresh radishes (raw with a side of firm butter & sea salt). Iced tea season is returning... and fresher then ever!

This combination is amazingly simple and yet... Absolutely Heavenly!!! xx @bellocq

Bellocq No.29, White Nixon Cocktail

March 01, 2012

This Bellocq cocktail is bound to be one of spring's bright and refreshing treats... to celebrate the retreat of winter serve over ice.  xx @bellocq  

Original cocktail publishing in the March 2012 Martha Stewart Living Magazine. Copyright 2012.

Photo: Anna Williams Photography Copyright 2012.

Martha Stewart Living - A New Leaf

February 16, 2012

From Japan to the United Kingdom, tea is steeped in history - perhaps more than any other beverage. But with their boozy tea parties and hugely original blends, the trio behind Bellocq Tea Atelier is infusing their brews with 21st-century cool.

For most of us, the words tea party conjore up little girls pouring imaginary beverages for their dollies or fussy old English ladies nibbling scones. Heidi Johannsen Stewart, Scott Stewart and Michael Shannon - the cofounders of Bellocq Tea Atelier - have a more intriguing idea. When in the mood to entertain, they light a candle in the window of their shop in Brooklyn, New York, signaling that all are welcome. 

Inside guests might find an accordion player, a chocolatier hosting a tasting, or a bee keeper debuting his honey - and they will most certainly be offered one of Johannsen Stewart's novel cocktails, blended with tea. "It's a more festive way to enjoy tea," says Johannsen Stewart.

The combination does make sense. Pots of Ceylon and mixed drinks are both traditionally consumed in the hours between afternoon and evening, as a means of boosting spirits and taking the edge off. In place of tea sandwiches, Johannsen Stewart recommends less dainty fare, such as dark chocolate, cheese and smoked fish.

Would Queen Victoria have approved? Maybe not, but that isn't the point. "This isn't English teatime," says Shannon. We want Bellocq to reflect our time and our culture."

Full Article and Recipes Published in Print and iPad: Martha Stewart Living, March 2012

Photography: Anna Williams

Text: Jenny Comita

Styling: Ayesha Patel

Food: Heidi Johannsen Stewart

Location: Bellocq Tea Atelier

Surfaces and Interior: Saaw, Inc

Tea Selections for a Fall Weekend

November 18, 2011

Autumn has finally arrived in New York, the temperature has begun to drop and beautiful swaths of crimson and gold leaves line the streets of Brooklyn. As our thoughts turn toward the upcoming holidays, we thought to share some of our favorite seasonal pairings with you.

The colors of fall in Brooklyn, New York 

A Few Great Teas for a Late-Autumn Weekend:

No. 54 Gypsy Caravan is a marvelous black tea blend befitting the harvest season: full-bodied and smooth with a wisp of light smoke. It's a wonderful post walk-through-the-leaves brew and will also pair beautifully with a beautiful bronzed bird. 

Planning to brine your turkey? Consider adding a 1/2 cup of Gypsy Caravan to the brining mixture to impart a light smokey flavor.

Considering a spice rub? Add a tablespoon or two of pulverized No.19 Lapsang Souchong (grind in spice grinder until finely ground) to the mixture for a delightful smokey nuance.

While the brave souls of the world are hitting the stores, we're planning to prepare a pitcher of Caravan Mary's to enjoy with a Monte Cristo sandwiches.

No.54 Gypsy Caravan

Acknowledging the pescetarians and vegetarians, this year we suggest the No. 82 Phoenix Oolong. The tea's delicate toasted notes and stone fruit/nectarine finish pair beautifully with lighter preparations, especially roasted salmon and cornbread stuffing. It's also excellent with slightly spicy food such as curry.


The beloved flavors of the holiday dessert table: apple and caramel, pumpkin and spice, toasted nuts and maple, cream and chocolate require a selection of teas equally sublime. With the traditional spirit of the holiday in mind may we suggest:

No. 36 Darjeeling Second Flush, a single estate grown tea with a wonderfully tailored and elegant profile. It is particularly excellent with apples, chocolate and chestnuts.

No.42 Little Dickens, a caffeine-free rooibos blend with notes of honey, ginger and chocolate. A favorite with the younger set and the young-at-heart.

No.17 Dragonwell, a traditional Chinese green is an intriguing match for a decadent pecan pie.

And as unabashed lovers of all teas Oolong, we plan on enjoying No.05 Ali Shan Oolong with our pie.

Après Feast:

Holiday feasting and the general bon vivant decadence of the weekend can admittedly leave one a bit sluggish and possibly unmotivated.

No.12 Le Hammeau, a lovely tisane of lemongrass, verbena, lavender, rose and mint is light, refreshing and invigorating and the antidote to overindulgence. 

No.12 Le Hammeau

For palettes that prefer a earthier lean, No. 34 Roasted Kukicha is a light woodsy Japanese green tea of roasted tea stems.  Perfectly suited for the fall countryside, the light brew is hydrating, soothing and restorative. 

And voila! Weekend covered. 

Wishing you a wonderful Holiday!

BELLOCQ Tea Atelier