Iced Green Tea Recipe
There was a man behind me at the supermarket a few days ago. I was in the mass segment encompassed by vast jugs of dried herbs, tea mixes, flavors, and ocean vegetables. The man asked about a rose and green tea mix, and the young lady supervising the teas answered that she thought they used to convey a dark tea and rose mix, however not green tea and rose. I drink a decent measure of green tea, and thought the green tea with rose mix sounded especially pleasant. I envisioned it frosted, and made a pitcher when I returned home utilizing green tea I had from my excursion to Tokyo, alongside flower petals I had close by. Icy fermented, complemented with rose and a touch of entire coriander - it's a warm climate refresher. Two or three notes identified with my blending strategy. It's a half and half, for the most part cool blend approach. I hit the leaves with a sprinkle of barely short of hot (not bubbling) water, to awaken the takes off. This additionally removes a portion of the solid cancer prevention agents from the tea leaves - straight cool blending (without the high temp water sprinkle) has less cell reinforcement action. Tally to 10 or somewhere in the vicinity, and after that complete up with icy water. This executes the warmth, keeps the extraction smooth and moderate, and avoids over cooking, or over fermenting. The contrast between a frosty mix green tea and hot mix is emotional, both superb in their own right, yet for a frosted tea like this I lean toward less vegetable/cooked notes.
2 tablespoons good quality loose leaf green tea
1 tablespoon (unsprayed) dried rose petals (optional)
1 tablespoon whole coriander seeds (optional)
4 cups filtered water, divided