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February 3 

Saint of the day:

Blessed Dom Justo Takayama


Patron Saint of tea and tea drinkers


Samurai Warrior of God

Blessed Dom Justo Takayama

Samurai Warrior of God


Dom Justo Takayama was a Japanese Catholic samurai who was exiled from Japan for refusing to renounce his faith. He died in exile in the Philippines. He died of a violent fever on February 3, 1615 just 40 days after having arrived in Manila. Upon his death, the Spanish government gave him a Christian burial with full military honors befitting a daimyō. His remains were buried in the Jesuit church there and this made him the only daimyō to be buried on Philippine soil.


Descended from a noble Buddhist family, Takayama Hikogorō (1552-1615) was an educated and cultured man, a great general, a master of the tea ceremony, and he was an exemplary Christian. In 1564, he followed the example of his father and became a Catholic. Both were baptized, and then Takayama, taking Justin the Martyr as his patron saint, became known as Justus Ukon Takayama, or, as, Dom Justo.




O god, You have chosen Dom Justo to be a promoter of Your kingdom and a fearless

witness to the Catholic faith. We implore You to please grant us what we humbly ask
through his intercession. Grant us courage, like Dom Justo example, that we may bravely bear all trials of our faith.

Through your loving name Jesus Christ. Amen.




Manila Cathedral in the Philippines

At the Plaza Dilao in Paco, Manila, a statue of Takayama stands depicting him in the traditional samurai garb and a topknot. He is holding a sheathed katana that is pointed downward upon which hangs a figure of a crucified Jesus Christ.


The University of Santo Tomas

España Blvd, Sampaloc, Manila, 1008 Metro Manila, Philippines

The University of Santo Tomas also has a statue in honor of Takayama in front of the Thomas Aquinas Research Complex building.




Tea there are so many marvelous ways to enjoy tea. A nice pot of hot tea, iced tea, Thai iced tea, masala chai tea, maybe a blooming tea, or even a green tea known for its medicinal benefits, and FRUIT tea!! There are so many amazing ways to enjoy this beverage. And one cannot forget about tea infused meats, breads and desserts...tea is amazing!



What you need for iced tea

You might be surprised at how easy it is to make iced tea at home! There are only two ingredients in the base recipe, and three if you make sweet tea. This makes a large pitcher of 8 servings. Unsweetened tea is a fantastic healthy drink that is very low in calories. Here’s what you’ll need to make it:

Black tea bags: To make a full pitcher, you’ll need 6 bags. Black tea is the best type of tea to use. Remember that it does have caffeine, but only about half the caffeine level that’s in a cup of coffee.

Water: You’ll need 8 cups of water.

Sugar: Sugar is necessary only if you want to make sweet tea!
(TT: To Taste, as much as you want.)

Sweet Iced Tea
This easy method takes only a few minutes and the flavor is amazing.



  • 8 cups water, divided

  • 6 black tea bags

  • Sweet tea variation: 1/3 cup sugar or TT (use a sugar substitute TT if needed)


  1. In a saucepan, heat 4 cups water to a simmer.
    Turn off the heat and add the tea bags.
    Allow to steep for 5 minutes.

  2. Remove the tea bags (and stir in the sugar until dissolved,
    if making sweet tea). Add the remaining 4 cups cold water to the pan.
    Cool until room temperature, about 10 minutes.

  3. Transfer to a pitcher. Refrigerate at least 2 hours before drinking.
    Store up to 4 days.


Mango Tea

Mango Puree
Makes about 2 cups

  • 2 mangoes 

  • Granulated sugar TT


  1. Peel the mangoes and remove the pit.

  2. Cut the mango flesh into small pieces.

  3. Add the flesh to a blender and blend until smooth.

  4. Add equal parts of the sugar or less (to taste).

  5. Transfer the contents to a medium saucepan and simmer for
    5 minutes over medium heat. Remove from the heat and let cool.

  6. Store in a sealed container in the refrigerator for up to 1 week.

Mango Syrup
Makes about 2 cups


  • 2 mangoes, peeled and pitted

  • Water (amount varies)

  • granulated sugar (amount varies)

  • Pinch salt 1


  1. Cut the mangoes into pieces small enough to fit through a juicer.

  2. Put the mango pieces through the juicer to extract the juice.

  3. Measure the amount of juice yielded and add half the amount of water.
    Add equal parts of the granulated sugar.
    (For example, if you yielded 1 cup mango juice, add 1/2 cup water and 11/2 cups sugar.)

  4. Transfer all the ingredients to a medium saucepan and bring the mixture to a boil over medium heat.

  5. Add a tiny pinch of salt to help preserve the syrup. 

  6. Simmer the mixture for 5 minutes, then remove from the heat and let cool.

  7. Store in a sealed container in the refrigerator for up to 1 week.



Mango Tea Slushie

Makes one 16-ounce drink


  • 2 to 4 tablespoons mango puree (TT)

  • 1 to 2 tablespoons mango syrup (TT)

  • 2 cups ice for a tea (cubed ice) or 2 1/4 cups ice for a slushie (crushed ice)

  • 1 cup brewed green or black tea

  • Favorite toppings (optional)


  1. Add to a blender the mango puree, mango syrup, ice, and the tea.

  2. Briefly blend the drink until all ingredients are smooth.

  3. Add the toppings to your serving glass: 4 oz. cooked black tapioca pearls are an amazing topping, enjoy!

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