3 Mint Medley
4 Plantation Mint
Fill with water, then boil.
Put 11 packets of sweet n low into a gallon jug
Pour in the tea and stick in the fridge.
Yummy!
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| Celtic Radio Community > From Your Kitchen to My Plate > Tea Blends |
| Posted by: Eventide 08-Sep-2005, 03:17 PM |
| well we all have a favourite. Some prefer loose leaf, others tea bags. I have a few that I enjoy when the mood suits me. I wanted to share a few recipes with all of you. Enjoy! Spiced Tea Serves 4 This tea is a delicious drink to round off any meal. Traditionally it would be served with plenty of milk and sugar, but many people find it more refreshing when served black. 1.2 litres/2 pints/ 5 cups cold water 1 cinnamon stick 4 green cardamoms 3 cloves 2 tsp orange pekoe tea or 2 tea bags sugar to taste (optional) 1. Boil the water with the cinnamon stick, cardamoms and cloves. Draw off the heat and allow to infuse for about 10 minutes. 2. Add the tea or tea bags and sugar, if used, and bring to a boil again, then simmer gently for 3-4 minutes. 3. Taste the tea. If serving in a tea pot you may strain it into a warmed teapot or jug, then serve it at once. Float one or two cardamoms in each cup, if you like. |
| Posted by: Eventide 08-Sep-2005, 03:27 PM |
| Warm Ginger Tea Serves 4 6 cups boiling water 4 teaspoons loose English Breakfast tea 1 teaspoon chopped fresh ginger 4 orange slices, 1/4 inch thick 8 whole cloves 1. Fill a kettle with water and bring to a boil. Rinse the inside of a teapot with 2 cups hot water and drain. Put the tea leaves and ginger in the teapot and add 6 cups of boiling water. Cover the teapot with a tea towel and steep for 5 minutes. 2. Stud each orange slice with 2 cloves and place at the bottom of a teacup. Stir the tea, then strain into the cups. |
| Posted by: Eventide 08-Sep-2005, 03:31 PM |
| Orange Tea serves 4 4 teaspoons loose orange pekoe tea 2 teaspoons minced fresh ginger 2 cups orange, pear, peach or apricot juice 4 slices of orange, pear, peach or apricot 4 sprigs mint Bring a large saucepan containing 6 cups of water to a boil. Add the tea and ginger, cover, and steep for 5 minutes. Strain into a pitcher and cool to room temperature. Add the fruit juice. For each serving, pour 1 cup of tea-juice mixture over ice in a glass. Garnish with a slice of fruit and a sprig of mint. |
| Posted by: MDF3530 08-Sep-2005, 04:31 PM |
| My tea recipe (for the times I want it) : 1. Get in car. 2. Drive to nearest 7-Eleven. 3. Grab a cup. 4. Select Bigelow Earl Grey tea. 5. Put teabag in cup. 6. Pour hot water into cup. 7. Let tea steep about five minutes. 8. Enjoy. |
| Posted by: Irish Stepper 08-Sep-2005, 04:40 PM |
| Put 7 tea bags into my really big pot 3 Mint Medley 4 Plantation Mint Fill with water, then boil. Put 11 packets of sweet n low into a gallon jug Pour in the tea and stick in the fridge. Yummy! |
| Posted by: stoirmeil 08-Sep-2005, 05:30 PM | ||
 Ginger is always good, Eventide! Speaking of tea bags -- have you ever tried cooking with teas? I had the idea once to use a strong infusion of Lemon Zinger to poach mild white fish (turbot). Really subtle and nice. Thickened a little of the fishy-tea poaching liquid to make the sauce. Celestial Seasonings makes Bengal Spice (has a tiger on the box), and it makes fantastic gingerbread. The black pepper is really key. (Ingredients: Cinnamon, roasted chicory root, roasted carob, natural spice and vanilla flavors with other natural flavors, dates, ginger root, cardamom, black pepper, cloves, and nutmeg.) A tea I like for tight chest colds that won't go away, and it's actually good: green tea, licorice root and some fennel seed, grated fresh ginger and lemon peel, and a good fat pinch of thyme or oregano (this will loosen the chest, guaranteed). If you want some interesting fruity flavor, dice up some tart dried apricots (not the sweet turkish ones) into the herbs. Let it steep well. |
| Posted by: Eventide 13-Sep-2005, 11:39 PM |
| Hi! I've never considered tea for cooking. Sounds tasty. I'll have to try it. In my arsenal against colds I use thyme as well, only I will use one teaspoon thyme leaves per 8oz/500ml of boiling water, steeped for 4-5 minutes in a cup with a lid placed on it (a tea saucer will do nicely). When that's done I'll usually add a shot of lemon juice to the mix since the iron in the thyme leaf is not easily absorbed. The vitamin C from the lemon helps. Thymol is the active ingredient in the thyme that does wonders for chest and sinus colds. With garlic in the mix, it's my first line of defense if I suspect someone "is spreading the love" at school or at work.  |
| Posted by: Shadows 14-Sep-2005, 04:10 PM |
| My favorite teas are Fenugreek and Ginseng tea both with wild flower honey added for sweetness. |
| Posted by: Rindy 14-Sep-2005, 06:06 PM |
| They all sound wonderful- I am afraid mine is easy I am cheating... My favorite tea is the Stash premium chai green tea. It has Ginger, cinnamon, allspice, nutmeg and clove and a touch of cardamom oil.. Slainte |
| Posted by: Eventide 07-Oct-2005, 11:05 AM |
| Cardamom oil? Is that already incorporated or do you add that yourself Rindy? |
| Posted by: Rindy 07-Oct-2005, 03:10 PM | ||
Its already in it.. I love this tea---are you making your own? Slainte  |
| Posted by: maggiemahone1 07-Oct-2005, 06:21 PM | ||
I drank chai green tea for the first time at my sisters in Indiana. I thought it was quite tasty. Do any of you drink tea for the health benefits? Green tea is supposed to be healthy with all the antioxidants that it has in it. Who knows for sure...  maggiemahone1 |
| Posted by: Eventide 08-Oct-2005, 01:50 AM | ||
In winter I'll create a blend. The recipes above are the most common ones. Dried herbs and spices lose their beneficial properties after 4-6 mths. I ususally am tempted when I see freshly dried stock. Drinking tea for health benefits is not really my "cup of tea" *hehe groan*. Although I am interested in herbal lore. The flu season is almost here so the exception to the rule would be herbs like thyme, rosemary and fresh ginger. They are food staples in this house. |