This beloved blend of pure Chinese white tea, rosebuds and jasmine pearls creates an experience of aromatherapy that sharpens the mind and arouses the senses. The exotic floral scent of night–blooming Jasmine is uplifting and soothing, and is used as an anti-depressant in herbal medicine. Rosebuds are used to ease nervous tension and stress, and have a calming effect on the mind. This combination works together to enhance the light, subtle flavor of the white tea leaves. This tea brews into a golden liquor with a very soothing fragrance, and is perfect before, during, or after a stressful day.
- 5-15 mg Caffeine / Serving
- White tea is loaded with antioxidants
- Jasmine & rosebud aromatherapy soothes & calms nerves
- Gluten-free & Sugar-free
1 oz loose leaf in a stand up, resealable pouch
Ingredients: Loose leaf white tea, jasmine pearls, rosebuds
This tea was honored to be a featured selection of Tea Sparrow in their Tea of the Month club.
White tea latte
This is a most soothing & calming drink. White tea is very high in antioxidant content and very low in caffeine, making this a delightful and healthful indulgence! Steep 8 oz. MEDITATIVE MIND using 3 tsp tea leaves and water at 160°F for 3 minutes. Steam or Froth 4 oz. milk to twice its volume. Add tea concentrate to milk, and sweeten as desired. Makes two lattes.
Meditative Creme Brulée
This MEDITATIVE MIND–infused crème brulee is very delicate and aromatic treat. In the afternoon, it pairs well with MEDITATIVE MIND tea or Champagne. In the evening, it is wonderful with a sweet white Bordeaux, like Sauternes or Barsac.
INGREDIENTS: 3 cups heavy cream; 6 TBS sugar; 6 egg yolks; ¼ cup MEDITATIVE MIND tea concentrate (steep 2 TBS MEDITATIVE MIND loose leaves in ¼ cup boiling water for 5 minutes); ½ cup light brown sugar.
PREPARATION: Preheat oven to 325° F. Heat the cream in the top of a double boiler and stir in the sugar. Beat the egg yolks until light and very gradually pour the hot cream over them, stirring all the while. Stir in the tea concentrate. Pour the mixture into six ½ cup baking dishes. Place the dishes into a large pan filled to 1 inch height with hot water. Bake for about 35 minutes, or until a knife inserted in the center of the crèmes comes out clean. Do not over-bake, as the crèmes will continue to cook themselves from retained heat after you remove them from the oven. Chill overnight. Before serving, cover the surface of each dish lightly with brown sugar. Set the dishes into the large pan again, this time filled with iced water and broil for less than a minute, just until the sugar is brown and melted. Serves: 6.
Happy sipping!
