Once again the internet is the go-to place for any recipe, old or new. There are many sites that tell us how to make old favorites and also give directions for new things that you have never imagined. It's the same for tea recipes. You may want to make the definitive sweet iced kind that evokes southern charm, or find a way to incorporate teas of all kinds in baked goods, desserts, and even main dishes.
Sweet iced tea has become so popular you can now get it in restaurants and fast food outlets. This takes more than simply adding sugar right before you drink. Some people make a sugar syrup and use that to flavor a pitcher, while others add sugar to hot, steeped tea and let the flavors combine before diluting it for drinking.
Variations on the traditional theme include adding orange and/or lemon juice to black teas for extra summer refreshment. Mint sprigs are a good addition, too. Herbal or spiced teas are delicious served cold. For a really different experience, try a warm, infused smoothie made with your favorite fruit.
Teas of one kind or another have been drunk for centuries, and each region may have its particular favorite. Chai, which is an Indian word that simply means tea, is known in America as a spiced beverage made from black tea flavored with cardamon, cinnamon, cloves, and ginger. Other spices can be added to create special flavors of this 'masala' or spiced beverage. Experiment and come up with your own signature specialty.
Kombucha is a cultured tea, made from black or green teas and sugar, with a 'mushroom' (culture) added. You let it ferment for a week or two, remove the culture, and refrigerate the brew. If the 'mushroom' is happy in your home, you'll get a marvelous, probiotic-rich, sparkling beverage that's great alone or with food. There are many ways to flavor this 'divine' brew, if you want.
You can bake with green and black teas and herbal infusions. Use them for flavoring in muffins, doughnuts, and scones. Poach a salmon filet. Make a frozen dessert. Use a favorite one instead of water when making your morning oatmeal. Incorporate them in jelly or try making Chinese tea eggs, a street-vendor delicacy.
The camellia plant is grown in warm places all over the world. India and China are the largest producers, but now even the United States has an industry. England, which brought the beverage to the west, now grows some of its own in Cornwall, where the proximity of the sea makes up for the northern location.
There are many tips online from hostesses and from companies that market teas from all over the world. Don't forget traditional sun tea, which many think has a smoother flavor than the brewed kind. All you need is a large covered jar, four or five tea bags, and a sunny spot outdoors. By nightfall, it's ready to pour over ice or stash in the refrigerator for future need. Think of the energy you save, using solar power to extract the goodness from tea leaves and sunshine.
Sweet iced tea has become so popular you can now get it in restaurants and fast food outlets. This takes more than simply adding sugar right before you drink. Some people make a sugar syrup and use that to flavor a pitcher, while others add sugar to hot, steeped tea and let the flavors combine before diluting it for drinking.
Variations on the traditional theme include adding orange and/or lemon juice to black teas for extra summer refreshment. Mint sprigs are a good addition, too. Herbal or spiced teas are delicious served cold. For a really different experience, try a warm, infused smoothie made with your favorite fruit.
Teas of one kind or another have been drunk for centuries, and each region may have its particular favorite. Chai, which is an Indian word that simply means tea, is known in America as a spiced beverage made from black tea flavored with cardamon, cinnamon, cloves, and ginger. Other spices can be added to create special flavors of this 'masala' or spiced beverage. Experiment and come up with your own signature specialty.
Kombucha is a cultured tea, made from black or green teas and sugar, with a 'mushroom' (culture) added. You let it ferment for a week or two, remove the culture, and refrigerate the brew. If the 'mushroom' is happy in your home, you'll get a marvelous, probiotic-rich, sparkling beverage that's great alone or with food. There are many ways to flavor this 'divine' brew, if you want.
You can bake with green and black teas and herbal infusions. Use them for flavoring in muffins, doughnuts, and scones. Poach a salmon filet. Make a frozen dessert. Use a favorite one instead of water when making your morning oatmeal. Incorporate them in jelly or try making Chinese tea eggs, a street-vendor delicacy.
The camellia plant is grown in warm places all over the world. India and China are the largest producers, but now even the United States has an industry. England, which brought the beverage to the west, now grows some of its own in Cornwall, where the proximity of the sea makes up for the northern location.
There are many tips online from hostesses and from companies that market teas from all over the world. Don't forget traditional sun tea, which many think has a smoother flavor than the brewed kind. All you need is a large covered jar, four or five tea bags, and a sunny spot outdoors. By nightfall, it's ready to pour over ice or stash in the refrigerator for future need. Think of the energy you save, using solar power to extract the goodness from tea leaves and sunshine.
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