Blender's Notes:

This refreshing blend consists of peppermint and Hojicha, a roasted Japanese green tea. Hojicha is naturally lower in caffeine than other green teas, while peppermint aids with muscle relaxation and digestion. Together they create a warming, tawny taste that is relaxing when hot and amazingly refreshing when iced. This brews into a clean, amber liquor with an inviting smell. The roasted green tea creates a nutty base that is brightened by the vibrant peppermint leaves.

Features:

• Sample = 5 8-oz Servings
• 2.0 oz Tea / Tin
• Tin = 56 8-oz Servings
• AND leaves can be infused twice!
• Tin = $0.18 / Serving
• Bulk = $0.13 / Serving
• 10-15 mg Caffeine / Serving
• Less caffeine than other teas
• Soothes stomache & Promotes digestion
• Refreshing aroma & flavor

Green Tea

Peppermint

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.

Green Tea Chicken Noodle Soup
INGREDIENTS: 8 ounces boneless, skinless chicken, cut into1/2 inch pieces; 2 teaspoons GREEN ROASTED MINT leaves steeped in one half–cup (4 oz) water; 5 ounces dry bean thread noodles; 4 cups chicken stock; 2 (1/2 inch thick) slices ginger root, lightly mashed; 1/2 cup oyster mushrooms, cubed; 3 cups packed spinach leaves, large stems removed; Salt and white pepper, as desired
PREPARATION: Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate. Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain. In a big pot bring the stock, ginger and mushrooms to a boil over high heat. Reduce heat and simmer 2 minutes. Add the chicken, including the GREEN ROASTED MINT marinade, and noodles. Return to a boil. Reduce heat and simmer 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper.

Forbidden Rice
This most distinctive and flavorful rice dish complements fish, chicken and tofu beautifully. Try it with a mango salsa on the side.
INGREDIENTS: 3 tablespoons GREEN ROASTED MINT leaves, 10 cups water, 2 cups rice, 2 cloves garlic, 4 thin slices fresh ginger, 2 tablespoons toasted sesame oil, 1 tablespoon sea salt
PREPARATION: Add ten cups of boiling water to the tea in a four–quart pot. Cover and steep for five minutes. Strain the tea to remove the leaves and set aside. Heat the sesame oil in a 12–inch heavy–bottom iron skillet on high heat. As soon as the oil begins to smoke, lower the heat to medium. Add the rice, garlic, ginger and one cup of tea at a time. Sauté and simmer, carefully adding more tea as needed to prevent the rice from sticking to the pan. Cover on simmer and set aside. Cooking time is 45 minutes. Serves: 4 – 6