Green tea is rich in powerful antioxidants, and has been known to fight viruses and slow aging. Green tea aids in weight loss, reduces "bad" cholesterol, boosts the immune system, and is also associated with the prevention of cancer. Green tea is widely used as a natural preservative in food and cosmetics. It even looks fresh and healthy! Green helps overweight people shed excess fat without side effects. It may help modulate calorie and fat burning through the sympathetic nervous system, the adrenal glands and specific nerve chemicals. Green tea shows fat-burning properties beyond those explained by its caffeine content.
* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Honeydew Blues Frappe
The intoxicating perfume of a sweet honeydew melon pairs perfectly with the crisp taste and fragrance of BOULDER BLUES. This frothy drink is a delicate celadon color, and will cool and satisfy you through the warmest days of summer.
INGREDIENTS: 3 cups water, boiling; 3 TBS BOULDER BLUES leaves; 2 ounces crystallized ginger, roughly chopped; 4 cups cubed ripe honeydew melon; 2 cups ice cubes; Superfine sugar to taste.
PREPARATION: Chill 4 tall glasses. Brew the tea leaves in 1 quart water, with 175 degree water for 3 minutes. Add the crystallized ginger to the steeped tea and let cool until it becomes infused with the ginger flavor, about 15 minutes, or longer if time allows. Chill in refrigerator until cold. Pass liquid through sieve to remove ginger pieces. (For a more spicy flavor, fresh ginger root can be substituted.) Puree the melon and ice in the jar of an electric blender. Add tea ginger infusion and process just to blend. Pour into tall chilled glasses and sweeten to taste with superfine sugar. Garnish with a thin slice of honeydew wrapped with a slice of crystallized ginger. Serves: 4 – 6.
Boulder Blues Rub
Finely chop the following ingredients in your blender:
1/2 TBS Chipotle Chile Pepper
1/2 tsp Marjoram
1/2 tsp Black Peppercorn
1/2 tsp Thyme
1/2 tsp Cilantro
1/2 tsp Cumin
1/2 tsp Oregano
Cold Green Tea Cucumber Soup
INGREDIENTS: 4 cups cucumber, peeled, seeded and cut into small, about 1–inch chunks (about 2–3 cucumbers); 1 cup avocado, peeled, pitted and mashed up (2–3 avocados); 1 ½ cup plain yogurt (nonfat is fine); juice of 1 lime. 2– 3 TBS Boulder Blues Tea Rub (See Recipe Above) – season to taste; fresh herb of choice for garnish (dill, cilantro, mint, etc.)
PREPARATION: Puree the cucumbers in a blender until completely smooth. Add the avocados, yogurt, lime juice and pulverized tea leaves; then blend, blend, blend until silky smooth! Chill thoroughly if not already cold. Season to taste with salt and sugar. Optional: Serve each portion with a garnish of about one teaspoon of diced cucumber and/or a dollop of yogurt and herbs. Serves 4.
Boulder Blues Poached Pears
This refreshing dessert, edged with a hint of mint, works year round and provides a touch of luxury to a simple menu. Its complex taste belies its simple method of preparation. Any delicate Chinese green tea, or a fragrant green tea blend, such as Boulder Blues, or a brut Champagne complement this dessert very nicely. Late Harvest Gewürztraminer and vintage Port harmonize beautifully with it.
INGREDIENTS: 4 Asian pears, peeled, halved and cored; 1 cup sugar; 2 cups freshly steeped BOULDER BLUES tea; 1–inch piece fresh gingerroot, peeled and sliced thin; 2 Sprigs of fresh mint; GARNISH: fresh mint leaves, if desired
PREPARATION: Place the sugar, tea and gingerroot in a medium size saucepan large enough to hold the four pears in a single layer. Over medium heat, bring the mixture to just under a boil, or until the sugar is fully dissolved. Reduce heat to simmer and pears and mint. Cook for 15 to 20 minutes. The pears will remain firm. Cool to room temperature and then refrigerate, covered. Remove mint sprigs. Serves: 4.
Boulder Blues Fruit Salad
INGREDIENTS: 6 tsp BOULDER BLUES steeped in 4 oz hot water; ¼ cup agave or ⅓ cup honey or sugar; Assorted Fruit (Strawberry, blueberry, mango, pineapple, apple, raspberry, melon, grapes).
PREPARATION: Steep BOULDER BLUES tea leaves in 4 ounces water at 175° for 2 minutes (Note to bring water to 175° – boil and let cool for 3 minutes). Add hot tea to agave and whisk. Mix fruit in a big bowl. Drizzle Boulder Blues syrup over fruit. Mix gently and let sit for 20 – 30 minutes before serving.