FRENCH NAME  THÉS VERTS AUX FRAISES SAUVAGES
BLEND NO.  5013
A refreshing Chinese rolled and twisted green tea balanced with sweetness of wild strawberries.  This fruit works well for blending due to its strength in the midnotes and lingering distinctive sweet palate. 

Scented teas and coffees typically use cheap, low quality ingredients and use strong flavors to mask the inferiority of the underlying tea or coffee product.  We take the opposite approach; our blending philosophy is akin to the ancient connoisseur tradition of flavoring, reputedly traced back to the Song Dynasy (960 AD), whereby adding fruits, flowers or oils to tea were highly popular.  The skill of our blenders is apparent in flavored and perfumed teas - to achieve a harmonious balance among high, mid and low notes of the infusion.  All of our teas are blended only using top-quality grades without compromise. 

LOOSE TEALEAVES  CERTIFIED ORGANIC
AROMA: Ripe and fruity, seductive aroma
PALATE: Sweet and fresh

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 suga
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.