Sold Out! On Sale!

Green Tea: 50 Hot Drinks, Cool Quenchers, and Sweet & Savory Treats


Out of stock

Add to Wishlist
Add to Wishlist

By: Mary Lou Heiss


Mary Lou Heiss in a teahouse


Published by The Harvard Common Press

This book is also available at the following sites:

logo-indiebound   logo-amazon   logo-barnsnoble   logo-powells

Green tea has steadily gained popularity in recent years. Those looking for ways to experiment with this hip, healthy, and delicious beverage will find 50 tasty and tempting recipes and beautiful color photos in Green Tea.

Warm up with Chrysanthemum Harmony Green Tea, and find cool refreshment in Toasted Coconut Iced Green Tea or with a Green Tea, Watermelon, and Pear Smoothie. Green tea serves as a terrific ingredient in mixed drinks like the pomegranate-infused Tropical Sky.

Rounding out this collection is a selection of savory and sweet food recipes, including Spicy Green Tea-Rubbed Grilled Salmon and White Chocolate-Green Tea Ice Cream. Enthusiasts will also learn about the benefits of drinking green tea, its history, and how to select and purchase green tea..

An enthusiastic and comprehensive look at one of our favorite subjects – green tea. Mary Lou Heiss writes with a sincere appreciation for the nuances of green tea.” –Tom Lisicki, president and CEO of The Stash Tea Company

Recipe from Green Tea:
Crunchy Sesame Seed-Crusted Pork

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons Asian hot chile paste

Two 12-ounce pork tenderloins

1 teaspoon Szechuan peppercorns

1 tablespoon (4 grams)
medium-size loose-leaf green tea

1 tablespoon brown sesame seeds

1 tablespoon black sesame seeds

1 tablespoon coarse sea salt

1 1/2 teaspoons Chinese five-spice powder

2 tablespoons light brown sugar

Serves 4

Use small pork tenderloins for this recipe, and roast them quickly at a high temperature to keep them tender and juicy. Rolling the cooked pork in the spice mixture after taking it out of the oven keeps the coating crunchy.
  1. Preheat the oven to 450˚F.
  2. Mix the soy sauce, vinegar, sesame oil, and chile paste in an 11 x 9-inch baking dish. Add the pork and turn to coat all sides.
  3. Roast the pork for about 20 minutes, turning once, until an instant-read thermometer inserted into the thickest part of the roast registers 150˚F. Remove the pork from the oven and transfer to a platter to rest for 5 minutes.
  4. While the pork is roasting, lightly crush the peppercorns and green tea using a mortar and pestle. Add the sesame seeds, salt, five-spice powder, and brown sugar and stir to blend well. Spread the mixture on a large plate.
  5. Using tongs, roll the pork in the spice mixture to cover completely. Return to the platter, slice, and serve immediately.