Enjoy your tea in so many new ways, this collection of recipes will be added to as time allows. 

Matcha Ice Cream

Ingredients:

2 cups heavy cream, I cup whole milk, 1/4 tsp salt, 6 lge eggs, 2/3 cup sugar and 2 TB Matcha tea.

Bring cream milk and salt to a boil in a heavy dutch oven and remove from heat.

Whisk together eggs,sugar and matcha in a bowl ( tea will not completely dissolve), then add 1 cup hot cream mixture in a slow stream, whisking vigorously.  Whisk this custard into remaining cream mixture in dutch oven and cook over moderate heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon and registers 170F on an instant thermometer ( do not let it boil!)

Immediately pour custard through fine sieve into metal bowl, then cool to room temp., stirring occasionally.  Chill, covered in refrigerator at least one hour.

Freeze in ice cream maker, then transfer to airtight container and store in the freezer.

Iced Tea without boiling a kettle!

Some teas can be made without heating water, here's how

Gather your usual container, fill it with cold water.  Add your usual amount of tea ( generally one heaping teaspoon per 8oz), in a teaball, disposable T Sac, or let it swim loose!.  Place the container in your refrigerator for 10 - 12 hours. When it is ready, stir well, remove tea ( you will need to strain it into another container if you choose to let it "swim free").  Voila, the best iced tea EVER.  I find most teas are less astringent brewed this way.  We have tea balls and disposable "tea bags" available at our Tea Accessories page.  Try your favorite tea this way, I find it works best for black teas and rooibos, but have had success with green teas, although they seem to require more time to brew, let me know how it worked for you.