Green tea ice cream is one of my favorites. Before I worked for Mighty Leaf, I always wondered how they made it so green and tasty. Matcha, a green tea powder made from ground Japanese premium green tea leaves, is the wonder ingredient. Rich in taste and flavor, Matcha is a versatile ingredient that can be used to make beverages like lattes, frappes and ice cream.  Some chefs add  it to gourmet chocolates, or sprinkle it on fish. Think of it as a spice, and use accordingly. If you’re looking for a unique spin on ice cream, with a bit of caramel sauce to boot, check out the recipes below.

Ingredients

Ice Cream

2 cups heavy cream
1 cup half-and-half
6 eggs
1/4 teaspoon salt
2/3 cup sugar
2 tablespoons Matcha green tea

Sesame-Caramel Sauce

1 cup granulated sugar
1 cup water
Juice of 1 lime (reserved from above)
1/2 cup heavy whipping cream
2 tablespoons toasted sesame seeds
Warm water, as needed, to thin the sauce

Preparation
You will need an ice cream maker for this recipe. Heat the heavy cream, half-and-half and salt in a sauce pan over medium heat without boiling it and then remove from heat. In a medium bowl whisk together the sugar and eggs. Whisking quickly so the eggs don’t cook, pour the hot cream mixture into the egg mixture.  Return to the sauce pan and cook over medium heat, stirring with a wooden spoon until the mixture is thickens. Make sure to not let it boil. Once the mixture reaches around 170-180 degrees, quickly whisk in the Matcha green tea powder. Add the custard mixture to a bowl and cool in ice water.

Cover and chill custard in the refrigerator for one hour. Add the mixture to the ice cream maker and prepare according to ice cream machine instructions.

Meanwhile, prepare the sauce. In a heavy 1-quart saucepan, bring the sugar, water and lime juice to a boil over medium to high heat.

Cook until it’s golden brown, swirling the pan a few times, but do not stir. Do not allow the sugar to burn; the mixture should become an amber color. Meanwhile, in a small saucepan, heat the cream until it’s warm, then add the cream, a few tablespoons at a time, to the sugar mixture. Stir gently with a wooden spoon to blend, being careful not to splatter, as this mixture foams up the sides of the pan. When the sauce is blended, add the toasted sesame seeds.

Because this sesame- caramel sauce will thicken upon standing, thin as needed with warm water prior to serving.

Serves
Serves 8.

Prep Time
20 minutes.

Soccer fans attending the World Cup 2010 in South African may be introduced for the first time to a comforting cup of Rooibos tea (pronounced ‘roy-bos’ – Afrikans for red bush). Grown only in the Cederberg mountains of South Africa’s Western Cape, a semi-desert like geography, Rooibos is a wild shrub or herb that is naturally green. But after a fermentation process involving oxidation similar to that of black tea, it develops a red color and rich flavor. 

Although consumed for centuries by the Khoisan Bushmen, botanist Carl Thunber in 1772 first mentioned that the indigenous people made a tea from Rooibos.  Because of the expense associated with buying black tea from European supply ships sailing to South Africa, early Dutch settlers in the area adopted Rooibos. Later in 1904, a Russian immigrant Benjamin Ginsberg began experimenting with ways to cultivate and process the tea.

Soccer fans hitting local cafes in South Africa will certainly experience the popularity of Rooibos. Some people may also be familiar with Rooibos as it’s the favorite dink of Precious Ramotswe of ‘The No.1 Ladies’ Detective Agency’ novels. Experimentation with serving up the herbal tea has continued with the introduction of red espresso, a Rooibos tea espresso. Using traditional espresso brewing methods, including using steam and boiling water under pressure, a Rooibos based espresso beverage is produced.

Rooibos delivers a unique, full flavored taste experience that is both sweet and slightly nutty or woody. It provides tea makers with a good tea base that can be blended with other flavors, including bergamot or tropical fruit flavors. One of our most popular teas is Organic African Nectar, a blend of Rooibos, tropical fruits and flower blossoms.

Rooibos has become a favorite of many not only because of  flavorful taste but its health benefits. High in antioxidants and caffeine-free, it’s a good alternative to coffee or other caffeinated beverages. Commonly fed to babies and children in South Africa, many believe the herb helps calm and soothe.

Iced tea is a classic summer-time ritual and distinctive American beverage. Legend has it that Richard Blechynden, an English entrepreneur and merchant, started serving iced tea on a hot day at the 1904 St. Louis World’s Fair. Although many quality ready-to-drink iced teas are commercially available today, brewing iced tea at home is an easy and convenient way to enjoy the fresh and pure goodness of whole leaf tea. 

Mighty Leaf offers three ways to brew iced tea. 

TEA POUCHES: Making the perfect glass or pitcher of iced tea with our artisan tea pouches is easy by the glass or pitcher.

By the Glass

All you need to get started are glasses, hot water, ice and one Tea Pouch per 14 oz. glass. 

1. Pour 6 oz. of boiling water over your Tea Pouch.™
2. Steep to the desired time on the tag.
3. Remove pouch. Fill the glass with 8 oz. of ice and enjoy.

By the Pitcher

1. Pour 4 cups of boiling water over 5 tea pouches
2. Steep to the desired time on tags.
3. Remove tea pouches and add 4 cups of ice and enjoy.
4. Can be stored in the refrigerator for up to 12 hours

You can check out our selection of tea pouches that are perfect hot or iced.

ONE GALLON BREWS:  If you guzzle ice tea all day long, then gallon-sized brews might fit the bill.

1. Heat water to a rolling boil or to 205 degrees.
2. Add 1 filter bag to a 1-gallon pitcher or container.
3. Fill pitcher halfway with boiling water.
4. Infuse for desired time as indicated on package.
5. Take out filter bag with ladle and discard.
6. Add enough ice so that the level of the liquid rises to the top of pitcher.
7. Cool in refrigerator.

You can find a variety of gallon-sized iced teas in tins and refills here that include Calypso Mango, Organic Pure Black, Ginger Peach and more.

LOOSE TEA

Single Serving: For a single-serving use one rounded teaspoon of loose tea per 6 ounces of water and after brewing pour over ice in a 12 oz glass.

Large Serving

1. For a larger serving, prepare a iced tea concentrate by bringing one quart of cold water to a rolling boil in a tea kettle.
2. Remove from heat and add 8-10 teaspoons per quart of brewed tea.
3. Steep 3 – 5 minutes or to desired strength.
4. To serve immediately, pour over ice in a tall glass, or add another quart of cold water to the concentrate and chill in refrigerator.

Any of our loose teas are great on ice. Shop here for a selection of artisan crafted loose teas – try blending different kinds of loose together for unique iced tea pairings.

Chef Joseph Humphrey of Michelin-starred Murray Circle at Cavallo Point Lodge in Sausalito, CA was the honorary chef at the James Beard House in New York City on May 15^th, 2010. Mighty Leaf Tea specifically had a “Joe’s” Iced tea commission for him. It was a  2^nd Flush Darjeeling picked and processed recently from the OKAYTI Estates in Darjeeling India. Manufactured for the purpose of iced tea for Chef Joseph Humphrey, this tea yields a darker more muscatel finish with floral and fruity notes. 

Darjeeling Tea for Cavallo Point at Okayti Estate, Darjeeling, India

The evening finished with a Caramel Crème Brûlée with White Chocolate Semifreddo and Chicory Cream dessert.  Mighty Leaf paired it with a Coco Chai Rooibos which is handcrafted, caffeine-free chai tea made from South African Rooibos blended with shredded coconut, red peppercorns and aromatic spices including ginger, cinnamon and cardamom.  This twist on a classic chai tea surprises with its intoxicatingly aroma and spicy but sweet flavor.  

Take a peek below at the night’s menu: 

Hors d’Oeuvre 

Sweet Pea Gazpacho with Citrus Granité 

Smoked Mendocino Sea Urchin on Steamed Brioche 

Baby Artichoke Tempura with California Caviar 

Champagne Louis Roederer Brut Premier 

Dinner 

Creamy Dungeness Crab Bisque with Baked Crabcake, Sunflower Seeds, and Kaffir Lime
Vinya dels Taus Nun 2006 

Petrale Sole à la Plancha with Monterey Squid Ink Risotto and Toasted Garlic–Saffron Emulsion
Ossian Verdejo 2008 

Liberty Farms Pekin Duck Duo > Slow-Roasted Breast and Confit Leg with Roasted Foie Gras, Caramel-Braised Turnips, Fennel, and Licorice
Casa Castillo Valtosca 2007 

Marin Sun Farms Grass-Fed Beef with Sumac, Coriander, Avocado, Roasted Grapes, and Hazelnuts
Bodegas Mas Alta La Basseta 2004 

Andante Dairy Aria Cheese Baked in Rye Bread, Served with Apricot–Whiskey Coulis and Grapefruit
Equipo Navazos La Bota de Fino No. 15 

Dessert 

Caramel Crème Brûlée with White Chocolate Semifreddo and Chicory Cream
Château Tirecul La Gravière Cuvée Château Monbazillac 2003

You just never know where in the world Mighty Leaf Tea can turn up? It’s certainly fun to drink, but the tea pouch is no ordinary tea bag. We invite you to check out our new web video series “Where in the World is Your Mighty Leaf” to discover how “mighty” versatile this little tea pouch can be. And of course, we want to hear about where and how you enjoy your Mighty Leaf, too. Submit your photos on our blog or Facebook Fan page to share the love.

Mornings are slow for me. Having two kids with a third on the way will do that to you. So I jump from bed to the kitchen, and fire up a cup of something black – a strong breakfast tea, perhaps a spicy chai or I will admit sometimes even coffee. You know the drill, I am not alone. Every day tea fans around the world tame their mornings and energize with tea rituals ranging from tea cups of English Breakfast with a spot of milk to mugs of earthy Rooibos. The question arises then as to what exactly constitutes a breakfast tea?

Everyone has their breakfast tea and you could craft quite a list of potential favorites. I am going to focus on some of the classic blends and single origin teas that not only help kick start your morning but that also pair well with breakfast.

English Breakfast: Popular in the United States, a full bodied and robust black tea blend that can stand up to milk and sugar is the classic English Breakfast. The actual black tea blend varies, but is often made with Assam, Ceylon (Sri Lankan) Chinese or Kenyan black teas. Different origin stories exist, but one account claims that the English Breakfast tea blend was invented in New York during the early 1800s by Richard Davies who came to the U.S. via Hull, England. At Mighty Leaf our take on the classic English Breakfast is called Organic Breakfast.

Irish Breakfast: The Irish drink lots of tea and Irish Breakfast is a popular blend. Traditionally, the blend has an Assam black tea base from the Assam region of India. With a rich, malty flavor profile it adds a full body to the blend.  Irish Breakfast usually also contains a variety of other black teas that might include Chinese black tea or Darjeeling tea.

Scottish Breakfast: This blend can vary but often contains a blend of strong Indian or Chinese black teas with the addition of smokey Lapsang Souchong.

Russian Caravan: Russian Caravan is a blend that can include a variety of black teas including Assam and Chinese blacks, but usually also contains a hint of Lapsang Souchong. Historically, chests of this tea would travel via horseback or camelback from China to Moscow.

Assam: Used often as the base tea in many of the world’s finest tea blends, Assam also makes a delicious breakfast tea when drunk plain. I am a big fan and think that it makes a nice alternative to coffee with a full-bodied brew and deep flavor. This is one of those teas that you want to have in your cupboard as a standby for anyone who might want a good, basic cup of black tea.

Ceylon: Celyon or Sri Lankan teas are another favorite of mine for breakfast. Often referred to as self-drinkers because they are unblended, Ceylon black teas can yield a medium body with a delicate flavor that is biscuity and honey-like.

What are some of your favorite breakfast teas?

Spring evokes freshness, the scent of flower blossoms, the end of winter and for some spring break. If you are looking to escape to the tropics without ever leaving the comforts of home, I invite you to mix up a Lemon Tea Drop, Mighty Leaf’s spin on the popular Lemon Drop cocktail. Using tea in cocktails is a great way to infuse more traditional drinks with new flavors including green tea and fruited herbals. Check out the recipe below and let us know what you think. Cheers and happy steeping!

Ingredients:

1 oz. Grey Goose Citron or similar citrus vodka
¾ oz. iced Mighty Leaf Green Tea Tropical or Chamomile Citrus
1 oz. Cointreau or Monin Lemon Syrup
1 wedge of fresh lemon muddled with ice or squeezed

Preparation:

Shake and pour into a sugar coated rim of a cocktail glass.

Lapsang Souchong is either a love or hate thing for tea fans. A familiar refrain is that it’s like drinking a campfire. If Smokey the Bear had a favorite tea, perhaps this would be the one. With its famous smokey taste and aroma, Lapsang Souchong is produced in the Wuyi Mountains of Fujian, China by smoking black tea in bamboo baskets over pine fires. Often made with old tea heavily smoked or blended with chemical additives to impart the unique flavor, the tea has had a reputation of suffering from poor quality. However, when sourced properly Lapsang Souchong yields a refined flavor that delivers notes of caramelized sugar and delicate smoke.
 
A good description of the history of the tea exists in The Story of Tea, A Cultural History and Drinking Guide by Mary Lou Hess and Robert J. Heiss. (Other origin stories abound as well.)  Legend claims that the tea was created by accident. During the Qing Dynasty under emperor Shunzhi (r.1644-1661) the Qing army attacked villagers in northwest Fujian in attempts to integrate the provinces of Zheijang, Fujian and Canton into one region.

With little warning the villagers fled their homes but some decided to hide their tea from the advancing soldiers. Before burying it in the mountains, they were forced to quickly dry the tea by firing it over pine freshly cut from the forests nearby the village.

When the villagers returned to dig up their tea, they thought it undrinkable. Who would like dark, glossy tea that tasted of smoke from pine fires? Ironically, the Chinese decided to offer it to Dutch traders who had been buying tea for import in Europe. What do you know, the Dutch actually liked it and purchased the tea.

Mary Lou and Robert J. Heiss write:

“The term bohea became synonymous for all of the high quality dark, leafy teas coming from the Wuyi Shan at that time.  The term black tea was not in use yet. The smokey tea eventually became known in local Fuzhou dialect as La (“pine”) Sang (“wood”) or Lapsang. As the term bohea began to be used for more and more types of dark tea, it began to carry a generic meaning. Many of the finer teas from Fujian were renamed.  Souchong was the term coined for quality large-leaf black teas from this region and their name Lapsang Souchong became the trade name for this tea.” (p. 132)

Today, Lapsang Souchong is enjoyed by those who like a tea with a bit of a twist.  Often, the tea is combined with Assam tea to create a Russian Caravan blend.  Cooking with Lapsang Souchong can be interesting too, especially if you use small amounts to impart smokey flavors to foods like tofu, fish, fowl or game. Instead of steeping the tea, you can grind up the leaves into a powder and use like you would a ground spice.

Whether you like Lapsang Souchong or not, it certainly yields a memorable cup.  We sell an Organic Lapsang Souchong that produces a complex and flavorful cup.

So, any of you Lapsang fans? If so, happy steeping and enjoy your campfire in a cup.

Reference: Heiss, Mary Lou and Robert J. (2007). The Story of Tea, A Cultural History and Drinking Guide. Berkeley, CA: Ten Speed Press.

Pouring tea is one of my favorite parts of the tea ritual. The weight of the teapot in hand, the steady stream of clear water and the soft sound of water hitting cup ground me in the moment. The art of tea pouring reaches new heights as shown in this video of a tea master pouring in a tea house in Chengdu, China. So watch closely, then get your own long spouted teapot and practice your pour. Your friends and tea drinking peers will certainly be dazzled.

“Tea Making Tips” is a short film released in 1941 and sponsored by the Empire Tea Bureau of England. A classic video that demonstrates in detail methods of storing and preparing tea, it imparts that one should not waste a drop of tea because of carelessness. Watch and get your fill of crisp white tea cups, tea pots, classic tea chests and more. The Empire Tea Bureau also published a booklet during the war titled “Tea Will Help”. The Montreal Gazette said that it’s aim was to “be of practical assistance to any groups or individuals engaged in voluntary war work.”  I also enjoyed the headline from the newspaper which included that ”Tea in Wartime Held More Useful Institution Than in Peacetime”. Cozy up with your favorite cuppa and enjoy this oldie, but goodie.