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This blend of fine Japanese Sencha and high-grade Chinese Dragonwell combine to create a rich yet refreshing base, while wild strawberries and rhubarb flavors add a subtle twist. This tea yields a bright liquor with a luxurious aroma and brisk, vivid flavor. The ideal accompaniment to dark chocolate. Makes the perfect gourmet iced tea!


  • Leaves can be infused twice
  • Smooth, sweet, grassy green tea
  • Full of natural antioxidants!
  • Caffeine: Medium

Ingredients: green tea, cornflower petals, sunflower petals, strawberry & rhubarb flavoring

2 oz (approximately 26 servings)

All 2 oz teas are packaged in stand-up, resealable pouches to maintain freshness. FDA approved. 


Honeydew Blues Frappe

The intoxicating perfume of a sweet honeydew melon pairs perfectly with the crisp taste and fragrance of Strawberry Rhubarb Green Tea. This frothy drink is a delicate celadon color, and will cool and satisfy you through the warmest days of summer.
INGREDIENTS: 3 cups water, boiling; 3 TBS Strawberry Rhubarb Green Tea leaves; 2 ounces crystallized ginger, roughly chopped; 4 cups cubed ripe honeydew melon; 2 cups ice cubes; Superfine sugar to taste.
PREPARATION: Chill 4 tall glasses. Brew the tea leaves in 1 quart water, with 175 degree water for 3 minutes. Add the crystallized ginger to the steeped tea and let cool until it becomes infused with the ginger flavor, about 15 minutes, or longer if time allows. Chill in refrigerator until cold. Pass liquid through sieve to remove ginger pieces. (For a more spicy flavor, fresh ginger root can be substituted.) Puree the melon and ice in the jar of an electric blender. Add tea ginger infusion and process just to blend. Pour into tall chilled glasses and sweeten to taste with superfine sugar. Garnish with a thin slice of honeydew wrapped with a slice of crystallized ginger. Serves: 4 – 6.

Strawberry Rhubarb Green Tea Rub
Finely chop the following ingredients in your blender:

1 TBS Strawberry Rhubarb Green Tea
1/2 TBS Chipotle Chile Pepper
1/2 tsp Marjoram
1/2 tsp Black Peppercorn
1/2 tsp Thyme
1/2 tsp Cilantro
1/2 tsp Cumin
1/2 tsp Oregano

Cold Green Tea Cucumber Soup
INGREDIENTS: 4 cups cucumber, peeled, seeded and cut into small, about 1–inch chunks (about 2–3 cucumbers); 1 cup avocado, peeled, pitted and mashed up (2–3 avocados); 1 ½ cup plain yogurt (nonfat is fine); juice of 1 lime. 2– 3 TBS Strawberry Rhubarb Green Tea Rub (See Recipe Above) – season to taste; fresh herb of choice for garnish (dill, cilantro, mint, etc.)
PREPARATION: Puree the cucumbers in a blender until completely smooth. Add the avocados, yogurt, lime juice and pulverized tea leaves; then blend, blend, blend until silky smooth! Chill thoroughly if not already cold. Season to taste with salt and sugar. Optional: Serve each portion with a garnish of about one teaspoon of diced cucumber and/or a dollop of yogurt and herbs. Serves 4.

Strawberry Rhubarb Green Tea Poached Pears
This refreshing dessert, edged with a hint of mint, works year round and provides a touch of luxury to a simple menu. Its complex taste belies its simple method of preparation. Any delicate Chinese green tea, or a fragrant green tea blend, such as Boulder Blues, or a brut Champagne complement this dessert very nicely. Late Harvest Gewürztraminer and vintage Port harmonize beautifully with it. 
INGREDIENTS: 4 Asian pears, peeled, halved and cored; 1 cup sugar; 2 cups freshly steeped STRAWBERRY RHUBARB GREEN tea; 1–inch piece fresh gingerroot, peeled and sliced thin; 2 Sprigs of fresh mint; GARNISH: fresh mint leaves, if desired
PREPARATION: Place the sugar, tea and gingerroot in a medium size saucepan large enough to hold the four pears in a single layer. Over medium heat, bring the mixture to just under a boil, or until the sugar is fully dissolved. Reduce heat to simmer and pears and mint. Cook for 15 to 20 minutes. The pears will remain firm. Cool to room temperature and then refrigerate, covered. Remove mint sprigs. Serves: 4.

Strawberry Rhubarb Green Tea Fruit Salad
INGREDIENTS: 6 tsp Strawberry Rhubarb Green Tea steeped in 4 oz hot water; ¼ cup agave or ⅓ cup honey or sugar; Assorted Fruit (Strawberry, blueberry, mango, pineapple, apple, raspberry, melon, grapes).
PREPARATION: Steep STRAWBERRY RHUBARB GREEN tea leaves in 4 ounces water at 175° for 2 minutes (Note to bring water to 175° – boil and let cool for 3 minutes). Add hot tea to agave and whisk. Mix fruit in a big bowl. Drizzle Boulder Blues syrup over fruit. Mix gently and let sit for 20 – 30 minutes before serving.