This refreshing blend consists of peppermint and Hojicha - a roasted green tea which creates a nutty base that is brightened by the vibrant peppermint leaves. Together they create a taste that highlights chocolate notes from the roasted tea. Delicious hot & cold brewed!
This refreshing blend consists of peppermint and Hojicha, a roasted Japanese green tea. Chocolate mint grasshopper confections capture the essence of this tea. There's no flavoring involved, but the peppermint leaves pull chocolate notes from the roasted tea resulting in a guilt-free decadent taste and aroma. Hojicha is naturally lower in caffeine than other green teas, while peppermint aids with muscle relaxation and digestion. Together they create a crisp body that is relaxing when hot and 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.
- Sample ~ 5 servings
- Bulk 2.0 oz ~ 28 servings
- Bulk 1/2 LB ~ 110 servings
- AND leaves can be infused twice!
- Lower caffeine than other green teas
- Caffeine: Low
Ingredients: hojicha, peppermint
View our full collection of mint teas.
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.
Thin Mint Green Rub
Great Rub on Chicken, Veggies, & Shrimp. Finely chop the following ingredients in your blender:
½ TBS salt
¼ TBS cilantro
¼ TBS basil
¼ TBS thyme
¼ TBScayenne pepper
½ tsp cardamon
½ tsp oregano
Green Tea Chicken Noodle Soup
INGREDIENTS: 8 ounces boneless, skinless chicken, cut into½ inch pieces; 2 tsp THIN MINT GREEN leaves steeped in one half–cup (4 oz) water; 5 ounces dry bean thread noodles; 4 cups chicken stock; 2 (½ inch thick) slices ginger root, lightly mashed; ½ 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 THIN MINT GREEN 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.
Cold Tea Noodles
This refreshing dish provides an easy way out of the kitchen on a sweltering day. Keep cool by cooking the noodles in tea the night before you serve the dish. Next day, assemble the short list of ingredients and dinner is on the table.
INGREDIENTS: 2 quarts water; 1 TBS THIN MINT GREEN loose leaves, 1 lb Chinese rice noodles or Japanese udon noodles; 1 package (12 ounces) firm tofu, WELL drained on paper towels; 1 package enoki mushrooms; 1 package radish sprouts, washed and dried; 1 bunch scallions, sliced into very thin rounds; 1 small bunch cilantro leaves; Light soy sauce, sesame oil, and freshly ground pepper.
PREPARATION: Bring water to boil and add tea. Steep for 6 minutes and pour through a sieve. Add noodles and cook for about 5 minutes, or until noodles are still somewhat al dente. Remove from heat and allow the noodles to remain in the liquid until cooled. Remove noodles from the liquid and place in a bowl, covered, overnight in the refrigerator. Carefully slice the tofu to 1–inch cubes and set aside. Place equal amounts of noodles on each of 4 plates. Scatter tofu and remaining ingredients evenly over all. Serve with soy sauce, sesame oil and seasoning as desired. Serves: 4.
This most distinctive and flavorful rice dish complements fish, chicken and tofu beautifully. Try it with a mango salsa on the side.
INGREDIENTS: 3 TBS THIN MINT GREEN leaves; 10 cups water; 2 cups rice; 2 cloves garlic; 4 thin slices fresh ginger; 2 TBS toasted sesame oil; 1 TBS 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.
THIN MINT TEA-SMOKED SALMON
Layering the salmon on top of wood chips and our roasted green tea peppermint blend produces a smoky, nutty and refreshing flavor.
INGREDIENTS: Tea-Rub: Mix the following ingredients and divide (1/2 for Salmon & 1/2 for drizzle): 1 TBS THIN MINT GREEN tea; 1 TBS Cilantro; 1 tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp sugar; 1 tsp salt; 1/2 tsp pepper. Salmon: 4 filets, 1/2 - 3/4 lb per filet; 1 TBS olive oil; 2 TBS THIN MINT GREEN; 1/2 of reserved Tea-Rub (about 2 TBS); 2 cups wood chips (alder or cedar), soaked for 15 minutes; Aluminum foil, heavy. Drizzle: 1/2 of reserved Tea-Rub (about 2 TBS); 1 TBS Dijon Mustard; 2 TBS White Balsamic Vinegar; 4 TBS olive oil.
PREPARATION: Combine all Tea-Rub ingredients in a small bowl. Divide Tea-Rub in 1/2 (reserve 1/2 to sprinkle on top of salmon & 1/2 for drizzle). Pat dry salmon with paper towels. Brush salmon with olive oil and sprinkle with ½ of tea-rub. Cut out four rectangles of aluminum foil, crimp edges until each tray measure 7 X 5 inches. Cut small slits in bottom of trays. Put 1/2 cup soaked wood chips and 1/2 TBS THIN MINT GREEN tea in each tray. Place salmon skin-side down on top of tea and wood chips. Turn all burners on high and heat grill with lid on down until very hot, about 15 minutes. Scrape grate clean with grill brush. Place foil trays with salmon over fire, cover and grill until center of fillet is opaque, about 10 minutes. Meanwhile, whisk, Dijon and vinegar and gradually add the oil. Season with reserved Tea-Rub to make drizzle. Remove trays from grill. Slide metal spatula between skin and flesh. Transfer to platter and drizzle with olive oil Tea-Rub. Prep Time: 20-25 minutes. Cook Time: 10-12 minutes. Yields: 4 servings.
Thin Mint Green Infused Veggie Stuffing
INGREDIENTS: Homemade Crouton: 1 loaf day old French bread, cubed (1 inch); 1 TBS THIN MINT GREEN, grounded; 1 TBS Salt; 2 tsp black pepper; 1 tsp marjoram; 1 tsp thyme. Thin Mint Green Concentrate: 4 TBS THIN MINT GREEN; 2 cups water. Spinach Mix: 1 ½ lbs of spinach (2 cups cooked & roughly chopped); 4 cups water. Veggie Mix: 2 TBS olive oil; 1 TBS minced garlic; 1 ½ tsp salt; 2 cups yellow onion, chopped; 1 cup fennel, chopped; 1 cup shitake mushroom, sliced; 2 cans artichokes, quartered. Thin Mint Green Mix: 1 ½ cup heavy cream; 2 large eggs, whisked; 2 TBS lime juice. Bread Pudding: 12–14 cups of homemade croutons; 1 lb brie, rind removed & cut into ½ inch cubes; 1 cup shredded parmesan cheese; 1 cup panko crumbs; Olive oil spray.
PREPARATION: Homemade croutons: Preheat oven to 400°. In a small bowl blend crouton seasonings. Spray a cookie sheet with olive oil, place bread on top, spray bread with olive oil and sprinkle seasonings over bread evenly. Bake until lightly crispy & brown (about 10–15 minutes) and reserve. Thin Mint Green Concentrate: Bring 2 cups water to boil and cool for 2 minutes. Steep 4 TBS of THIN MINT GREEN in water for 3 minutes and reserve tea leaves for veggie mixture. Spinach: Bring 4 cups water to boil, add spinach until slightly wilted, drain and cool with cold water. Squeeze out remaining water, chop & sit aside. Veggie Mixture: Heat olive oil over a medium–high heat in a wok. Add onions & sauté until golden brown (about 4 minutes). Add garlic, salt & Thin Mint Green steeped tea leaves and sauté for about another 1–2 minutes. Add artichokes, fennel & shitakes and cook, stirring for another 2–3 minutes. Remove from heat and reserve. Thin Mint Green Mixture: Combine Thin Mint Green Tea concentrate, eggs, heavy cream, & lime juice and whisk together in a mixing bowl. Bread Pudding: Add homemade croutons to a big mixing bowl, pour ½ of Thin Mint Green mixture over bread, add spinach, veggie mixture & brie and mix with hands, add the other ½ of Thin Mint Green mixture, brie & ½ cup parmesan stir to combine thoroughly until liquid is absorbed. Pour bread pudding mixture into 2 (9 in.) circular round cake pans sprayed with olive oil. Sprinkle ½ cup panko crumbs & ¼ cup parmesan over top of each pan & cover with tin foil. Bake for 50 minutes at 400°. Take tin foil off and bake for another 10–15 minutes. Yields 10–12 servings, Prep Time: 20 minutes, Cook Time: 1 hour.