Information
Customer Reviews
Recipes
| Grade |
Superior Grade Hand Rolled Tea Pearls |
| Origin |
Fujian, China |
| Altitude |
1,500 feet |
| Aroma |
Captivating jasmine scent |
| Color |
Golden light green |
| Taste |
Smooth, delicate, and heavenly jasmine flavor |
| Function |
Energizing, anti-aging |
| Ingredients |
Superior grade green tea, jasmine |
| How to Steep |
1. Add 1 tsp of tea per 8 oz cup to your Koni infuser.
2. Steep in steaming hot water for 2-3 minutes.
Boiling hot water will bruise your green tea. Always use steaming hot water. |
Customer Reviews
Amanda Morris
This is one of the best jasmine pearls I have tried. The quality is superb since I was able to reuse the leaves multiple times. I really enjoy the relaxing smell of the green tea and jasmine too.
Posted: 07/15/2010
Heather Livingston
My husband bought this for me on Mother's Day and I absolutely LOVE this tea! Thank you!
Posted: 05/13/2010
Recipes
Aphrodisiac Jasmine Green Tea Ice Cream
Author: The Tea Chick
INGREDIENTS:
* 7 large egg yolks
* 3/4 cup sugar
* pinch salt
* 1 vanilla bean - I like to use a Tahitian vanilla bean
* 2 cups half and half
* 1 1/2 cups heavy cream
* 7 tsp of KONI Queen Jasmine Pearls
DIRECTIONS:
1. Whisk egg yolks with sugar and salt in large bowl; set aside.
2. Split vanilla bean lengthwise and scrape out seeds.
3. Combine beans, seeds, KONI Queen Jasmine Pearls half and half and heavy cream in a large saucepan. Bring just to a simmer.
4. Gradually whisk hot cream into the egg yolk mixture. Do a small amount at a time to temper the eggs.If you add too much of the hot mixture to the eggs, you will create scrambled eggs….so take your time.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not let it boil).
6. Strain through sieve into large bowl.
7. Refrigerate until thoroughly chilled. Freeze in ice maker according to manufacturer’s directions.
Makes about 1 quart.
OLD FASHIONED WAY WITHOUT AN ICE CREAM MACHINE
1. Prepare your ice cream mixture above, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it.As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. You can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
6. Transfer the ice cream to a covered storage container until ready to serve.utifully sweet jasmine aroma.
Jasmine Shrimp and Veggie Stir Fry
Author: The Tea Chick
INGREDIENTS:
* 3/4 cup of KONI Queen Jasmine Pearls green tea
* 1 teaspoon of cornstarch
* ½ tablespoon of minced garlic
* 1 tablespoon of oyster sauce
* 3 teaspoons extra-virgin olive oil
* ½ tablespoon of ginger
* 1 lb of raw shrimp or prawns (peel and deveined)
* 1 tablespoon of soy sauce
* ¼ cup of vegetable or seafood broth
* 1 cup of peapods
* 1 cup of red bell pepper cut into small 1 inch sections
* 2 tablespoons of peanuts or cashews
* 1 tablespoon of minced cilantro or parsley
DIRECTIONS:
1. Combine the Queen Jasmine Pearl green tea, oyster sauce, cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
2. Heat 1 1/2 teaspoons oil in a wok or large nonstick skillet over medium-high heat. Add the remaining garlic and ginger; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
3. Add the remaining 1 1/2 teaspoons oil to the pan. Add the nuts, peapods, bell peppers, soy sauce and oyster sauce; cook, stirring, for 1 minute. Add the vegetable or seafood broth, cover and cook until for about 3 minutes. Transfer to the bowl with the shrimp.
4. Add the Queen Jasmine Pearl mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in parsley or cilantro and season with salt and pepper. Add the shrimp and veggies; heat through. Serve immediately over brown rice and enjoy with a cup of KONI Antioxidant Junkie.
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