Green Meditations


Green Meditations Entree

The #PaletteForYourPalate Tea Entrée Green Meditations is Tealeaves ICON and Executive Chef Alex Chen’s creation, inspired by TEALEAVES Organic Long Life Green + Pantone 349C + Mood: Enlightened.


Antioxidant-rich Organic Long Life Green supports health and inspires balance in a fast-paced world.


Koi have great longevity. Their graceful, circular-swim motion symbolizes that all things in life are connected and together, create balance.


“This lush green shade enhances our sense of well-being by inspiring insight and promoting harmony.”

Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“The color green is an intuitive pairing to this theme of nature and the mood of enlightenment- green evokes life. Using plenty of forage herbs and Organic Long Life Green tea, we set out to create a dish that was rich yet well-balanced.”

— Alex Chen, Executive Chef at Boulevard Kitchen & Oyster Bar

[[ recipeID=recipe-8kq02fcee, title=Green Meditations Entree ]]

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Green Meditations Entree

“Using Organic Long Life Green, I added a little bit of hay, grassy notes to this dish so as to highlight the vibrant herbs. Spiciness from the watercress, acidity from the wood sorrel, sweetness from the fennel. And, of course, umami from the lobster.”

- Executive Chef Alex Chen

Servings: 1

Keywords: Entree, Savory, Pantone

  • Prep Time: 1 hours 0 mins
  • Cook Time: 0 mins
  • Total Time: 1 hours 0 mins


Green Meditations Lobster

  • 2 Lobsters, Claws Removed
  • 3 L Court Bouillon (see recipe below)
  • 3 Chervil Stems
  • 3 Nasturtium Leaves
  • 3 Wood Sorrel
  • 3 Fennel Flowers
  • 3 Chervil
  • Citrus Crème Fraîche (see recipe below)
  • Parsley Coulis (see recipe below) 
  • Sea Grass

Court Bouillon

  • 3 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags
  • 3 Grams Star Anise
  • 5 Grams Fennel Seeds
  • 2 Grams Thyme
  • 3 Bay Leaves
  • 80 Grams Shallots, 1 cm. Slices
  • 85 Grams Celery, 2 cm. Slices
  • 65 Grams Fennel Tops, Fronds and Stems, Sliced 2 cm.
  • 75 Grams White Button Mushrooms, 5 mm. Slices
  • 5 Grams Celery Leaves
  • 110 Grams Yellow Onion, Cut in Quarters, 2 cm. Slices
  • 5 Grams Tarragon
  • 13 Grams Parsley Stems
  • 275 Grams White Wine
  • 1 Lemon, Sliced 2 cm. Rounds
  • 1 Orange, Sliced 2 cm. Rounds
  • 3 ¾ L Water
  • 40 Grams Kosher Salt
  • 1 Juice of Lemon

Citrus Crème Fraîche

  • 100 Grams Crème Fraîche 
  • 100 Grams Whipping Cream
  • 2 Grans Kosher Salt
  • 1 Gram Lemon Zest
  • 1 Gram Lime Zest
  • 1 Gram Orange Zest

Parsley Coulis

  • 200 Grams Flat Leaf Parsley, No Stems
  • 300 Grams 2% Milk
  • 100 Grams Heavy Cream
  • 130 Grams Shallots, Cut Into 2 cm.
  • 130 Grams Garlic Cloves, Stems Removed 
  • 3 Grams Kosher Salt


Green Meditations Lobster

  1. Warm up court bouillon infused with TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags.
  2. Tie lobsters (2 x 1.5 lbs.) and remove claws.
  3. Cook lobster in court bouillon (body for 4 minutes, claws for 6 minutes) and cool.
  4. Remove lobster from shells.
  5. Place crème fraîche in squeeze bottle and lay out all of the microgreens.
  6. Cut lobster and plate parsley coulis.
  7. Pipe on crème fraîche and garnish lobster with herbs.
  8. Add a dash of sea salt to lobster.
  9. Enjoy!

Court Bouillon

  1. Wrap star anise, fennel seeds, thyme and bay leaves in a cheesecloth and secure with butcher's twine to make a court bouillon sachet.
  2. Steep 3 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags in 3 cups of hot water for no more than 1 minute.
  3. Add all court bouillon sachet ingredients into a stock pot and bring to a boil.
  4. Turn heat down, simmer 20 minutes.
  5. Strain ingredients through fine mesh strainer and let cool.

Citrus Crème Fraîche

  1. Add whipping cream, kosher salt, black pepper and brandy into mixing bowl.
  2. Whip with whisk until soft (do not whip for too long to prevent the cream from splitting).
  3. Fold in tarragon, cover with plastic wrap and refrigerate.

Parsley Coulis

  1. Remove stems from parsley.
  2. Bring a large pot of salted water to a rapid boil.
  3. Blanch parsley in salted water for 60 seconds (do not cool in ice, let parsley drain for 5 minutes, then squeeze it dry by hand).
  4. Bring cream, milk, shallots, garlic and salt to a boil.
  5. Let simmer for 20 minutes or until garlic cloves are soft.
  6. Add parsley to milk mixture and adjust seasoning. Purée on high in blender until smooth, and cool on ice to preserve color.
  7. Wrap with saran wrap directly on the purée to prevent skin from forming.


TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea + Color + Mood.

Find recipes for these edible works of art exclusively on TEALEAVES Tea Recipes and Palette For Your Palate.