Blender’s Notes: This is the “super lemon-"y", smile-inducing Green Tea that everyone’s been asking for. Organic Sencha Green Tea base, with the added “pick-‘R’upper” qualities Yerba Mate is known for. Naturally Lightly Caffeinated. The flavor of this Tea has been described by our friend Elaine as "tasting just like a fresh mouth-watering Lemon scone". Please see recipe below for gluten-free cookies using this blend.
SENCHA GREEN TEA- Green Tea possesses a high content of antioxidants and polyphenols, known for neutralizing the potentially harmful effects of free radicals.
YERBA MATE- From the dried leaves of an evergreen holly, Ilex paraguariensis (a native plant of South America) and contains beneficial phytonutrients such as chlorophyll, flavonoids and trace minerals.
LEMON BALM- This herbal allay contains flavonoids and phenolic acids that can help fight viruses.
LEMON PEEL- This citrus favorite is rich in Calcium, Potassium, Vitamin C and polyphenol flavonoids. Polyphenols have antioxidant, anti-inflammatory and anti-carcinogenic properties, and may protect from oxidative stress and some diseases. Polyphenols are divided into several groups, one of which is represented by flavonoids. Plants produce flavonoids as a protection against parasites, oxidative injury and harsh climatic conditions.
LEMONGRASS- This plant is rich in Potassium, antioxidants, Vitamins A and C, as well as Citral which has strong antimicrobial qualities.
LIGHT OF DAY'S GLUTEN-FREE LEVITATING LEMON TEA COOKIES
1 C. flour (we like the Bob's Red Mill Gluten-free) ¼ Xanthan Gum (if using Gluten-free flour) ¼ C. Sugar ¼ C. powdered Sugar 1 TBSP Light of Day Organics Levitating Lemon tea leaves
zest of one Lemon 1 tsp Vanilla 1 tsp strongly brewed Levitating Lemon tea ½ C. salted Butter
Preheat oven to 375. In a food processor, add all dry ingredients until the tea leaves are finely ground. Add the Vanilla, brewed Green Tea, Butter and continue processing until you form a dough. You will need to stop a few times to scrape down the sides. On a piece of waxed or parchment paper, dump out the dough and roll into a log. Wrap in plastic wrap and chill in the fridge for about 30 minutes or freeze for 10-15. Once dough is chilled, slice the log into 1/3 inch thick rounds. The cookies might crumble apart a bit, just smoosh it back together with your hands! Place on baking sheet with parchment paper and cook for about 12 minutes until edges are just browned. Let cool on sheet for 5 minutes before transferring to wire rack.