6 tea bags
1 cup whole black peppercorns
3/4 cup chopped green onions
1 1/2 cups water
8 lemon green tea balls
Place peppercorns in a wide mouth tea bag, twist side down. The bag should measure 6 inches in diameter. Reserve 1 or 2 tea bags for reuse in the oven, and place other teas in the same bag, too.
Place lemon green tea balls in bag, twist side down, and seal. Pour hot water into teapots. Or, pour hot water into 4 teapots to cover the tea bags on the grounds. For best results, chill 10 minutes between additions.
When peppercorns are cool, mix in the water. Pour crushed tea over mixture. Cover tightly to prevent leaking. Steam until cheese is melted and smooth.
Cover and refrigerate following package directions.