Some unusual Green Tea recipes

Iced Green Tea 

You should never brew Green Tea with hot water and then cool it to prepare cold, or iced tea because it loses the anti-oxidants while cooling. Instead double the amount of the Green Tea leaves (usual amount 1 teaspoon of leaves per cup) used to brew it in cold water in a sealed container. This way you keep the aroma, the natural color and the medicinal health benefits of the Green Tea.  

To make the Green Tea concentrate for these recipes triple the amount of tea leaves and leave to brew for aproximately 30 minutes per cup.

Green Apple Sparkler 

1 1/3 cups green tea concentrate
1 1/3 cups apple juice
1 1/3 cups sparkling water
 Ice cubes

Combine tea concentrate, apple juice and sparkling water. 
Pour into ice filled glasses. 
Makes 4 servings.

Green Tea ginger Sparkler 
 
1 1/3 cups green tea concentrate
¼ cup finely chopped crystallized ginger
2 2/3 cups chilled ginger ale
Ice cubes

Combine ginger and tea concentrate for at least one hour. 
Strain and discard ginger. 
Pour concentrate and ginger ale into ice filled glasses. 
Makes 4 servings.
 
Papaya Nectar Green Tea 

1 1/3 cups green tea concentrate
1 1/3 cups Papaya Fruit Juice
3 Tsp. Honey
Ice cubes

Combine tea concentrate, papaya nectar and honey. 
Pour into ice filled glasses. 
Makes 4 servings.

Apricot Tea Sparkler 

1 1/3 cups green tea concentrate
1 1/3 cups apricot  juice
1 1/3 cups sparkling water
Ice cubes

Combine concentrate, apricot nectar and sparkling water. 
Pour into ice filled glasses. 
Makes 4 servings.

Green Tea Yogurt 

1 Teaspoon of green tea leaves
1 16 oz plain yogurt
2 Tbs. Honey (or to taste)
 
Mix the crushed green tea leaves into yogurt. 
Add honey and mix well. 
Let it stand two minutes. 

(Note: You can substitute Jasmine Green Tea leaves in place of the regular flavored tea leaves.)

Jasmine Sour Cream 
 
½ Teaspoon of Jasmine green tea
1 ½ cup sour cream 

In a small bowl, combine the Jasmine green tea leaves to ½ cup of sour cream. 
Mix well.
Spread over baked potatoes, or use as a seafood dip.
 
Jasmine Vinegar
 
4 Teaspoons of Jasmine green tea
1 cup Balsamic Vinegar
¼ cup water
¼ cup Virgin Olive Oil

In a jar combine all ingredients and shake well. 
Refrigerate. 
It is great dressing over salads or pasta.