Blend ~ Supreme ~ Low Caffeine
Pai Mu Tan (White Tea), darjeeling, sencha, lung ching, Gunpowder, Jasmine, Jasmine peals (green teas) candied mango bits (mango, sugar) candied pineapple bits (pineapple, sugar), candied papaya bits (papaya, sugar), orange peels, strawberry bits, red currants, sour cherry bits, apricot bits and lychee peach flavor. This is the ultimate white tea blend. Delicate notes of fruit are carried across the landscapes of green tea. The soft jasmine helps create a crisp fresh cup.
Water Temperature: 175°F
Serving: 2.5 Teaspoon per 10 ounce of hot water
1. Place tea leaves in a tea pot.
2. Pour hot water into the tea pot.
3. Steep for 2-3 min.
Some Fun info and Recipes on Divine Temple
Divine Temple, my mothers favorite tea. We combine such wonderful ingredients to create a journey for your mouth.White tea, Green tea, strawberries, orange and Jasmine just to name a few.This is the ultimate white tea blend. Delicate notes of fruit are carried across the landscapes of green tea. The soft jasmine helps create a crisp fresh cup.
Low on the caffeine level, rich in flavor.
Divine Temple Tea’s creation is mysterious. Legend has it that the great Shennong from China created this brew during one of his experiments in food and agriculture. Shennong is also known as the Emperor of the Five Grains. He is a legendary ruler of China and hero. He is said to have reigned over 5000 years ago, although no concrete evidence has been found. It is said Shennong, not only developed agriculture, he also was the first pioneer in Chinese Herbal Medicine, acupuncture, and pulse measurements. His history has been blended with that of the surreal, his feats have become myths. His name is legend.
The story is told that he created this brew as a way to help achieve immortality. (It is said Shennong lived over 500 years) This blend of white, green and jasmine teas with the dried fruit is a blend that was given to him by the divine.
Stop in and try a cup, you will be surprised!
Here is a tasty dessert! One of my favorites!
Divine Temple Sorbet
Makes about 1 quart of sorbet
This exotically refreshing and citrus sorbet is the most elegant form of iced tea in the world. You can use this mixture to make popsicles or Granita.
1 1/3 cup coconut palm sugar
3 cups water
Zest of 2 organic oranges
3 tbs loose Green Rich Tea’s Divine Temple leaves
1 cup freshly squeezed orange juice (You can also use pineapple juice, or mango juice for a more tropical taste. Try to get juice with no added sugar.)
Combine sugar, water and orange zest in a medium sauce pan. Heat gently while stirring to dissolve sugar. Bring to a boil and boil for 3 minutes. Remove from heat and stir in Divine Temple tea leaves. Let sit for 4 minutes, and then strain into a large bowl. Stir in the orange juice. Place in the fridge to cool completely before freezing.
Once cool, this ambrosial liquid can be made into one of three things:
Sorbet: pour into an ice cream maker and freeze according to the manufacturer’s directions.
Gourmet Popsicles: pour into a popsicle mold and freeze.
Granita: pour into one or more shallow plastic containers and freeze for four hours, stirring with a fork every 30 minutes to make sure the ice crystals have a uniform texture. (Granita is an early Sicilian form of “ice cream” still enjoyed in fancy restaurants for its simplicity, elegance and crunchy texture.)
Divine Temple Sangria
2 cups thinly sliced fruit, any combination of oranges, apples, peaches, plums and peaches
1 cup brandy, plus more as needed
1/4 cup Green Rich Tea’s Divine Temple tea leaves
6 cups steaming water (about 185°F)
1 bottle Riesling, chilled
2 tablespoons simple syrup
Place the sliced fruit in a non-reactive container and completely cover with the brandy. Let sit overnight, or if you're pressed for time, let it sit for at least 20 minutes as your tea cools. Place the tea leaves in a large pitcher. Add the steaming water and steep, covered, for 3-4 minutes. Strain, discarding the leaves and returning the tea liquid to the container, and let cool completely. Add the chilled Riesling, brandied fruit and simple syrup. Taste and add additional simple syrup and the brandy from the macerated fruit to taste. Serve over ice garnished with a slice of fresh orange. Refrigerated, this tea sangria will stay fresh for 3 to 4 days.
The fruit may be soaked in brandy for up to a week, so if you expect to make another batch soon, cut and soak extra fruit in advance to save time.
Tasty and delightful. Easy to make and tastes great. Light and Crispy Divine Temple Tea Cookies...Perfect with afternoon Tea.
Divine Temple Teas
• 1/2 Cup Butter (softened)
• 1/2 Cup Sugar
• 1 Egg
• 1 1/2 Cups Flour
• 2 Tbsp Strongly Steeped Green Rich Tea’s Divine Temple Tea (allowed to cool)
• 1/2 tsp Crushed Divine Temple Tea Leaves
• 1/2 tsp Baking Powder
• Dash of Salt
• Additional Sugar
Steep 3 Teaspoon of Divine Temple Tea in 1/4 Cup of 180 degrees Water for 5 minutes
Set in fridge to cool…
Mix Sugar and Butter in a large Bowl until Creamy
Add Egg until Batter is Fluffy.
Blend in Flour, and 2 Tablespoons of the Strong Divine Temple Tea that was set to cool in fridge.
Crush and Sprinkle 1/2 Teaspoon Divine Temple Tea into batter with baking powder
And salt. Mix well. Form on Waxed Paper or Plastic a 2 inch by 12 inches Log.
Cover and refrigerate until dough is firm, About 1 hour.
Preheat over to 350
Slice Cookies from log to 1/4 inches, place on nonstick un-greased cookie sheet,
Sprinkle tops with Sugar.
Bake 8-10 min or golden brown.