You can use any tea, Vervienne Citrus and Blue Flower is highly recommended. When you are boiling your milk or cream for your Cream Brulee, Just add 2-8 tbsp(or to taste) of tea (In a tea bag of course) to allow some of your tea flavor to infused with the milk. You have a very subtle but fantastic Tea infused Cream Brulee!

• 2 cups of brewed green tea leaves
• 2 cups of vegetable stock
• 4 slices of ginger root, about a quarter size each
• 1 (12-oz) package firm silken tofu, cut into 1/2 inch cubes
• 2 tablespoons miso
• 2 cups packed spinach leaves, large stems removed
• 2 teaspoons sesame oil
• 1/2 cup chopped green onions low-sodium soy sauce, to taste

In a large saucepan, bring the green tea, stock, and ginger to a boil. Add the tofu. Bring back to a boil. Reduce heat, cover, and simmer until tofu is heated through, about 2 to 3 minutes. Remove 1/2 cup of the broth to a bowl. Add the miso, and stir into a smooth, thin paste. Pour the paste back into the soup and add the squash. Bring broth to a boil. Stir in sesame oil. Remove from heat and ladle into bowls. Sprinkle with sesame oil and green onions. Soy sauce may be passed at the table if desired.

Serve hot.

Source: Cooking with green tea

Heat the oil in a small saucepan over medium-high heat. Add the chile and garlic and saute’ untill fragrant for about 30 seconds. Add the green tea, honey, vinegar, and fish sauce. Bring to boil, and remove from heat. Let the sauce cool. Use immediately or store in a tightly sealed container in the refrigerator for up to 1 week. Makes 1 cup.

Source: Cooking with Green Tea

• 3/4 cup water
• 2 teaspoons Path of Tea’s Organic Sencha Kagoshima tea.
• 2 green onions, white and pale green only, chopped
• 3 tablespoons canola oil, more for the pan
• zest of 1 lemon
• juice of 1/2 a lemon
• 1 tablespoon soy sauce
• 1 1/2 teaspoons honey
• 1 teaspoon freshly chopped ginger
• 2 garlic cloves, finely chopped
• 4 boneless skinless chicken breasts

Heat the water over high heat to a simmer. Add the tea and cover and steep for 3 minutes. Strain the tea mixture through a fine sieve into a bowl, and discard the tea leaves. Add the green onions, 2 tablespoons of the canola oil, lemon zest and juice, soy sauce, honey, ginger, and garlic. Place over a bowl of ice water to cool. Make 2 to 3 diagonal cuts 1/4 inch deep across each chicken breast half. Combine chicken and chilled tea mixture in a non-reactive bowl. Cover with plastic and marinate, turning occasionally, in the refrigerator overnight. Heat the remaining tablespoon of oil in large skillet over medium high heat. Remove the breasts from the marinade and pat dry. Place the marinade in a small saucepan and bring to a boil over high heat. Reduce the heat to simmer. Add the chicken to the skillet without crowding and cook until browned, 3 to 4 minutes. Turn the breasts and continue cooking until the juices run clear when pierced with a knife, and additional 3 to 4 minutes. Set aside to rest for 1 to 2 minutes. Slice the chicken on the diagonal. Serve the chicken on Tea Infused Rice Pilaf with additional sauce on the side.

Marinade:

• 1 tablespoon soy sauce
• 2 teaspoons rice wine
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger root
• 1 teaspoon cornstarch

Make the marinade: mix all the marinade ingredients in a bowl. Add the beef and toss to coat. Cover and refrigerate for 30 minutes or longer. Arrange the marinade and other ingredients in the cooking area. Heat the oil in a large nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the green tea and dried chili peppers and stir-fry until fragrant, about 30 seconds. Add the beef mixture and stir-fry until no pink remains, about 2 minutes. Add the carrots, leeks, and chili peppers and stir-fry for 2 minutes. Stir in the ginger-garlic sauce, reduce the heat and cook for 2 minutes. Season with salt and pepper.

Makes 4 servings.

Source: Cooking with Green Tea