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 tea, with no redeeming health benefits at all but with a seductive taste and smoothness, has become a staple of fast food restaurants and even more elegant restaurants. This beverage requires more than a spoonful of sugar stirred in before drinking. Some experts make a sugar syrup which is then added to tea. Other tips say to add sugar to strong, hot tea and let steep until cool. Add more cool water to dilute it to taste.
Variations to the national drink of Dixie include adding mint sprigs, 12 to a full pitcher. You might want to try adding a half-cup of lemon juice and a cup of orange juice to the pitcher; serve over ice for a refreshing summer treat. Garnish the glasses with a slice of orange or lemon to make your table inviting. For a different experience, serve chai, which is spiced tea, over ice or make a warm, tea-based smoothie with your favorite nut milk and fruit.
Chai comes from India, which is now the world's largest producer of traditional tea. Specifically known as masala (spice) chai (tea), this brew is flavored with cardamon and ginger, with clove and cinnamon other popular flavors. Each region of the vast continent has its own variation, and you can create your signature beverage by experimenting with different tastes and aromas.
The divine tea mushroom, or kombucha, is cultured black or green tea. You can buy it in various flavors at the grocery store; it will be refrigerated and probably in the natural foods section. You can also make it at home. Fill a large jar with tea and sugar, add the culture (a mushroom or liquid starter), and ferment for a week or so. This renders a probiotic-rich, sweet, vinegary drink that has many health benefits and goes great with meals.
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.
Check the blogs of hostesses who love to serve teas to their guests. The sites of tea companies are full of information on their products and how to use them in creative ways. The energy conscious should try sun tea. All you need is a large jar, four or five teabags, and a sunny day. No electricity or gas is required, just the power of the sun.
Sweet tea, with no redeeming health benefits at all but with a seductive taste and smoothness, has become a staple of fast food restaurants and even more elegant restaurants. This beverage requires more than a spoonful of sugar stirred in before drinking. Some experts make a sugar syrup which is then added to tea. Other tips say to add sugar to strong, hot tea and let steep until cool. Add more cool water to dilute it to taste.
Variations to the national drink of Dixie include adding mint sprigs, 12 to a full pitcher. You might want to try adding a half-cup of lemon juice and a cup of orange juice to the pitcher; serve over ice for a refreshing summer treat. Garnish the glasses with a slice of orange or lemon to make your table inviting. For a different experience, serve chai, which is spiced tea, over ice or make a warm, tea-based smoothie with your favorite nut milk and fruit.
Chai comes from India, which is now the world's largest producer of traditional tea. Specifically known as masala (spice) chai (tea), this brew is flavored with cardamon and ginger, with clove and cinnamon other popular flavors. Each region of the vast continent has its own variation, and you can create your signature beverage by experimenting with different tastes and aromas.
The divine tea mushroom, or kombucha, is cultured black or green tea. You can buy it in various flavors at the grocery store; it will be refrigerated and probably in the natural foods section. You can also make it at home. Fill a large jar with tea and sugar, add the culture (a mushroom or liquid starter), and ferment for a week or so. This renders a probiotic-rich, sweet, vinegary drink that has many health benefits and goes great with meals.
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.
Check the blogs of hostesses who love to serve teas to their guests. The sites of tea companies are full of information on their products and how to use them in creative ways. The energy conscious should try sun tea. All you need is a large jar, four or five teabags, and a sunny day. No electricity or gas is required, just the power of the sun.
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