Blender's Notes:

Our best selling green tea! This blend of fine Japanese Sencha and high grade Chinese Dragonwell combine to create a rich yet refreshing base, while wild strawberries and rhubarb flavors add a subtle twist. This tea yields a bright liquor with a luxurious aroma and brisk, vivid flavor. The ideal accompaniment to dark chocolate.

Features:

• Sample = 5 8-oz Servings
• 3.0 oz Tea / Tin
• Tin = 42 8-oz Servings
• AND leaves can be infused twice
• Tin = $0.24 / Serving
• Bulk = $0.15 / Serving
• 25-30 mg Caffeine / Serving
• Smooth, rich, & grassy green tea
• Full of antioxidants
• Terrific as iced tea!

Green Tea

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.

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 tablespoons 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, according to instructions on the tin (170F water, 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 TBS BOULDER BLUES
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 1/2 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