Tea leaves destined to become oolong teas are “bruised” to allow the release of some of the polphenol oxidase present in the leaves. Oolong teas are allowed to ferment for less time than black teas before they are heated and dried. Consequently, the catechin, theaflavin and thearubigin levels in oolong teas are generally between those of unoxidized green and white teas and completely oxidized black teas.
* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Iron Goddess Oolong Rub
Great Rub on Veggies & Fish. Finely chop the following ingredients in your blender:
¼ Cup Lemon Verbena
1 TBS salt
1 tsp Ground Ginger
1 tsp paprika
1 tsp garlic Powder
Veggie Oolong Frittata
INGREDIENTS: 2 TBS Olive Oil; 8–10 Large Eggs (Egg Yolks Optional); 1 medium Squash, chopped (about 1 cup); ⅓ cup Heavy cream (Soy Creamer Optional); 1 cup Dubliner Cheddar Cheese, Sliced (About 4 ounces); 1 medium Bell Red Pepper, chopped (about 1 cup); ½ medium Yellow Onion, chopped (about ½ cup); 2 cups Mushrooms (Shiitake, Baby Bellos & Oyster), diced; 7 tsp IRON GODDESS OOLONG tea leaves steeped in 4 oz water; ½ bunch Asparagus, diagonally sliced into ¼ in wide sliced (about 2 cups).
PREPARATION: Preheat oven to Broil. Steep Oolong tea in 4 ounces water at 190° for 4 minutes (Note: to bring water to 190° – boil and let cool for 2 minutes). Heat oil in medium skillet over medium – high heat. Sauté onions until brown (Optional: add 1 tablespoon of chopped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 – 4 minutes. Whisk eggs and creamer in a large bowl. Add steeped oolong tea and whisk more thoroughly. Pour in egg mixture to the veggies in the skillet and gently stir. Cover & reduce the heat to low and cook until eggs are almost set (about 8 – 10 minutes). Loosen edges with spatula. Add cheese, place in oven and cook until the top starts to brown (about 3–5 minutes). Place a large serving plate over the pan, and carefully invert to turn out the frittata. Let sit for 5 – 10 minutes. Cut into wedges & serve. Serves 6 – 8.
Iron Goddess Oolong will give your ordinary rice a sweet and subtle aroma. Perfect with any mustard sauce or cream–based entree.
INGREDIENTS: 4 cups water, 2 tsp IRON GODDESS OOLONG; 2 cups rice; 1 tsp extra virgin olive oil; salt, ½ teaspoon, or to taste.
PREPARATION: Boil water. Add rice, salt and olive oil and reduce heat to simmer. After 5 minutes add Iron Goddess Oolong leaves. Cover and simmer for an additional 20 minutes or until water is absorbed and rice is ready. Remove Iron Goddess Oolong leaves – they will all be at the surface of the rice. Serves: 4 – 6
Iron goddess Veggie Stuffed Tomatoes
TOMATO SHELL INGREDIENTS: 6 medium tomatoes, cored & seeded; 1 TBS salt
INGREDIENTS: 1 cup diced tomatoes from cored & seeded tomatoes; 2 TBS olive oil; ¼ cup shallot, finely diced; ½ cup yellow onion, finely diced; 1 ½ TBS IRON GODDESS OOLONG, grounded; 1 tsp salt; 1 tsp cumin; 1 cup shitake mushroom, finely chopped; 1 cup baby portabellas, finely chopped; 1 cup squash, finely chopped; 1 cup orange bell pepper, finely chopped; ¾ cup panko crumbs
PREPARATION: Preheat oven to 350°. Sprinkle salt over cored & seeded tomatoes, place upside down and drain juice. Veggie Stuffing: Heat olive oil over a medium–high heat in a wok. Add onion, shallot, IRON GODDESS OOLONG, salt & cumin and cook until soften. Combine mushrooms, squash & bell pepper and cook to al dente 2–3 minutes. Add diced tomatoes & ½ cup panko crumbs, stir & cook 1 minute. Remove from heat & reserve. Stuff tomatoes with veggie stuffing. Sprinkle panko crumbs (¼ cup) on top. Place on baking sheet and cook for 10–12 minutes. Broil for 1 minute or until top is golden brown. Yields: 6 servings, Prep Time: 25 minutes, Cook Time: 15 minutes.