Emerald Green Earl Grey Tea - WS
SKU: T0364 4TIN
Emerald Green Earl Grey Tea - WS
SKU: T0364 4TIN
Regular price
$11.15
Traditionally Earl Grey blends combined black teas with bergamot oil, however, today there are many different varieties of teas with bergamot oil that are commonly known as Earl Grey blends. This green tea version combines our China Green Sencha tea with high quality bergamot oil, to produce Emerald Green Earl Grey, a light and delightful scented tea.
Ingredients: Green tea and natural bergamot oil.
Brew tea at 180º - steep for 2-3 minutes
Earl Grey teas are excellent in culinary recipes such as cakes, chocolate confections and shortbread, as well as sauces, soups and more. Emerald Green Earl Grey pairs well with seafood, steamed vegetables, rice, and sweets.
Emerald Green Spinach and Tofu Soup
Ingredients:
2 heaping tsp Emerald Green Earl Grey
2 cups water
2 cups vegetable stock
«" ginger root, chopped
1 package (12 oz) firm tofu, cut into «" cubes
2 Tbsp shiro miso
2 cups young spinach leaves (packed)
scallions, chopped
Directions:
Heat 2 cups of water to 180ø, add the tea and steep, covered, for 3 minutes. Strain and pour the brewed tea into a soup pot with the vegetable stock and ginger. Bring to a boil.
Add the tofu, reduce the heat and cook for 3 minutes.
Ladle ¬ - « cup of the broth into a glass measuring cup. Add the miso and stir into a smooth thin paste. Pour the miso paste back into the soup.
Add the spinach and cook for another 3 minutes. Be careful that the soup does not boil but is heated sufficiently.
Remove from the heat, ladle into soup bowls and sprinkle with scallions. Serve immediately.
Ingredients: Green tea and natural bergamot oil.
Brew tea at 180º - steep for 2-3 minutes
Earl Grey teas are excellent in culinary recipes such as cakes, chocolate confections and shortbread, as well as sauces, soups and more. Emerald Green Earl Grey pairs well with seafood, steamed vegetables, rice, and sweets.
Ingredients:
2 heaping tsp Emerald Green Earl Grey
2 cups water
2 cups vegetable stock
«" ginger root, chopped
1 package (12 oz) firm tofu, cut into «" cubes
2 Tbsp shiro miso
2 cups young spinach leaves (packed)
scallions, chopped
Directions:
Heat 2 cups of water to 180ø, add the tea and steep, covered, for 3 minutes. Strain and pour the brewed tea into a soup pot with the vegetable stock and ginger. Bring to a boil.
Add the tofu, reduce the heat and cook for 3 minutes.
Ladle ¬ - « cup of the broth into a glass measuring cup. Add the miso and stir into a smooth thin paste. Pour the miso paste back into the soup.
Add the spinach and cook for another 3 minutes. Be careful that the soup does not boil but is heated sufficiently.
Remove from the heat, ladle into soup bowls and sprinkle with scallions. Serve immediately.
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