FRENCH NAME  THÉS VERTS À LA POIRE
BLEND NO.  5018
Estate China green tea, perfumed with the essence of freshly plucked ripe pears. Crisp and sweet with nuanced sweetness.

This blend was first blended for Four Seasons Hotels to show how careful artisan blending techniques can properly balance medium tannic young hyson green teas (mountainous harvests) with the character of fruits. 

LOOSE TEALEAVES  CERTIFIED ORGANIC
AROMA: Fresh and sweet
PALATE: Delicate with a hint of sweetness and a light finish

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 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.