Personally, it’s my favorite tea.

With Regards
Romen Ch. Gogoi
Tea Taster, TRA, Tocklai

Can green tea recipe be really transformed into a delicious meal? How should it be combined with other ingredients? In preparing a recipe, it should be treated as a unique ingredient.

Green Tea Poached Halibut with Yellow Onions, Fennel Root, and Tarragon

Ingredients

1 tablespoon Sencha leaves

1 1/2 cups cold water

1 1/2 tablespoons high-quality peanut oil

2 medium yellow onions, coarsely chopped

1 cup fennel root, coarsely chopped

2 carrots, coarsely chopped

1 tablespoon fresh tarragon, chopped

1/4 teaspoon salt

1 pound halibut or comparable firm fish, 4 filets or steaks

Directions

Mix Sencha green tea leaves with cold water. Let the mixture sit for 30 minutes. Strain, reserving the liquid.

In a deep skillet, heat the peanut oil. Add the onions, fennel root, and carrots. Cook over medium heat until the onions are soft, about 10 minutes. Add tarragon and salt.

Raise heat to high. Add 1 cup of the reserved tea liquid. Bring to a boil. Place the pieces of fish on top of the vegetable mixture.

Reduce to a simmer. Cook uncovered for 1 hour. Don’t worry, the halibut will not disintergrate as it absorbs the tea flavor, and this length of time will allow the tea liquid to reduce to as tasty broth. If the mixture begins to boil dry, add more of the reserved liquid. Approximately half of the liquid should be boiled away by the end of the hour.

Adjust the seasoning. Place the fish on heated plates. Cover with the vegetable mixture. Garnish with a little fresh tarragon.

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Green Tea Chicken Noodle Soup

8 ounces boneless, skinless chicken. Cut into1/2 inch portion
1/2 cup brewed Red Rose Green tea
5 ounces dry bean thread noodles
4 cups chicken stock
2 (1/2 inch thick) slices ginger root, lightly mashed
1/2 cup oyster mushrooms, cubed
3 cups packed spinach leaves, large stems removed
Salt and white pepper, as desired

Directions: Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate. Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain. In a big pot bring the stock, ginger and mushrooms to a boil over high heat. Reduce heat and simmer 2 minutes. Add the chicken, including the tea marinade, and noodles. Return to a boil. Reduce heat and simmer 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper.
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Green Tea Cucumber Marinade

Green Tea Vinaigrette:
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons rice wine vinegar
1 cup strong Red Rose green tea
1 teaspoon toasted sesame seeds
1 dash hot pepper sauce
3 small cucumbers, sliced into chunks
Directions: Brew 1 cup of Red Rose Green Tea. Whisk together vinaigrette ingredients with the green tea, and toss with the cucumbers. Cover and marinate for at least 2 hours before serving.
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Green Tea Sorbet

2 cups boiling water
2 cups water
8 Red Rose Green Tea bags
2 Tbsp. Lemon juice
1 1/4 cups sugar
1/4 cup dark corn syrup
Directions – In a teapot, pour boiling water over the tea bags. Cover teapot and brew for 5 minutes. Remove the tea bags and gently squeeze the remaining flavor out of them. In medium sized saucepan, bring the 2 cups of water and sugar to a boil. Boil for 1 minute. Remove pan from heat and stir in the tea, corn syrup and lemon juice. Pour into a metal bowl. Cover and refrigerate until well chilled, approximately 1 hour. Process in ice cream maker and follow directions according to the manufacturer.
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References :
http://www.redrosetea.com/tearecipes.html

Assuming the latter, here are two good recipes for Afternoon Teas:

CUCUMBER TEA SANDWICHES

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely chopped watercress leaves
16 slices best-quality white bread
Salt to taste
1/2 cup alfalfa sprouts

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths.

CHOCOLATE POUND CAKE

1 cup butter, room temperature
2 cups sugar
4 eggs
1 (8-ounce) semi-sweet chocolate bar or chocolate chips
1 (16-ounce) can chocolate syrup
1/2 teaspoon baking soda
1 cup sour milk or buttermilk
1 teaspoon pure vanilla extract
3 cups flour

Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan, leaving 2 inches at the top for the cake to rise.

In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated.

In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.

Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.

Makes 16 servings.
References :
http://whatscookingamerica.net/Sandwich/SandwichCucumber.htm