FRENCH NAME  THÉS VERTS AUX LYCHEES
BLEND NO.  5501
Perfumed in the traditional Chinese manner with sweet and complex bouquet of lychee. This wonderful fruit is native to China and prized for high polyphenols and an intense floral taste. 

First blended a decade ago for the Mandarin Oriental Hotels, especially wonderful as a delicate iced tea infusion.

LOOSE TEALEAVES CERTIFIED ORGANIC
AROMA: Sweet and nutty, enveloping floral bouquet
PALATE: Soft and mellow

GREEN TEA ICE CREAM
Chef Adrienne O’Callaghan Barbara Jo’s Books to Cooks
4 egg yolks
2 cups heavy cream (or half cream, half milk)
½ cup sugar
½ vanilla pod, slit down one side
2 Tbsp. Green Tea
½ cup almond praline (recipe below)

1) Bring the cream to a boil; remove from heat and add almond praline, green tea and vanilla pod. Allow to infuse for 5 minutes.
2) Meanwhile, beat the egg yolks with a whisk or electric beater until they begin to lighten in colour. Gradually whisk in sugar and beat until a thick, pale yellow and sugar is dissolved.
3) Strain the cream mixture into the egg mixture and combine well without making the mixture frothy; scrape the seeds from the vanilla pod into the mixture.
4) Return to the saucepan and stir over medium heat until the custard has thickened, lost any foam, and coats a wooden spoon. Do not boil.
5) Strain mixture immediately into a clean bowl and cool, then chill.
6) Freeze in an ice cream freezer according to manufacturer's instructions, adding the praline when the ice cream is nearly frozen (about 5 minutes before freezing is complete).
7) Delicious with apricot or peach desserts. Sprinkle with additional praline before serving, if desired.

ALMOND PRALINE 
1 cup granulated sugar
1 cup whole blanched almonds

1) Toast the almonds on a greased baking sheet in a 300°F oven for 15 minutes or until fragrant and light golden in colour.
2) In a heavy skillet over medium-high heat, melt the sugar, stirring with a fork occasionally to move the melted parts around. After about three minutes, reduce the heat to medium and continue melting until all the sugar is dissolved and the mixture is the colour of strong black tea.
3) Remove from the heat immediately and pour over the almonds on the baking sheet. Allow to cool.
4) Break up the praline into pieces and grind in a food processor to desired consistency.
5) Store in an airtight container.