- 4 Tea bags of your favorite tea
- 1/2 tsp Lemon zest, finely grated
- 4 cups Boiling water
- 1/2 cup Sugar
- 2 tbs Lemon juice
- 1 tsp Almond extract
- 1/4 tsp Vanilla
Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot
Black Saffron Tea
- 4 bags Golden Green tea
- 6 Green cardamons
- 4 tsp Sugar
- 1/2 tsp Saffron threads
- 4 cups Water
- 4 bags Golden Green Tea Black
Add the cardamon, sugar and saffron to the water and bring to a boil. Simmer until reduced by half. Bring to a boil again, add tea bags and steep for 8 minutes. Strain out tea and spices. Serve hot.
Fruit and herb tea
A fruit and herb tea that you will need to let steep in the fridge overnight, so prepare to make this recipe the day before you want to enjoy this exotic and tropical drink.
- 3 tbs hibiscus flowers
- 3 tbs mint leaves
- 3 tbs lemongrass
- 1/2 cup chopped pineapple
- 2 oranges, sliced
- 1 papaya, sliced
- 1 mango, sliced
In 2 quarts water, bring herbs to a boil and let steep for 20 minutes. Strain out herbs. In a large jar or bowl, mix the fruit and pour the tea over top. Let refrigerate overnight. Serve chilled, with or without the fruit.
Indian Chai Tea
- 3 teabags black tea
- 4 cups water
- 1 3 inch cinnamon stick
- 1 inch piece of ginger root cut into 4 slices
- 1/2 tsp (2 ml) cardamom seeds
- 1/2 tsp (2 ml) black peppercorns
- 1/2 tsp (2 ml) whole cloves
- 1 tsp (5 ml) whole coriander seeds
- 1 cup (225 ml) milk
- honey or other sweetener to taste
Bring water to boil in a saucepan. Add spices, cover, and simmer 20 minutes. Add teabags and steep 10 minutes. Add milk and heat to drinking temperature-do not boil. Strain mixture through a cheesecloth or cotton dish towel. Serve with honey or other sweetener to taste.
- 4 bags of your favorite tea
- 1/2 cup (4 oz) sugar
- 1 cup (8 floz) water
- 1 stick cinnammon
- 6 whole cloves
- 3 cardamom pods (optional)
- 2 tbsp tea leaves
- 4 cups (32 floz) boiling water
- juice of 1 large lemon and 2 oranges
- ice cubes
- iced water or soda water (club soda) to taste
- orange and lemon slices to decorate
1. Boil the sugar, water and spices for 5 mins, then remove from heat. Put the tea bags in a large pot and pour the boiling water over, leave for 5 mins.
2. Strain into large bowl, add the strained syrup and leave to cool. Stir in the strained lemon and orange juice, then add ice cubes and dilute with iced water or club soda to taste. Decorate with slices of orange or lemon.
White Tea Sangria
- 4 heaping Tbsp. loose white tea (try White Peony or Silver Needle)
- 4 cups boiling water
- 1 bottle white wine, chilled
- 2 cups white grape juice, chilled
- 1 orange, washed and sliced
- 1 lime, washed and sliced
- 1 lemon, washed and sliced
- 2 kiwis, washed and sliced
- 1 peach, washed and sliced
- 1 apple, washed and sliced
- 6–12 berries, washed
- 6–12 grapes, washed
In a teapot or jar, cover tea leaves with boiling water and steep for 4 minutes. Strain out leaves and let tea cool to room temperature, then chill in the refrigerator for several hours or overnight. Combine all ingredients in a large pitcher. Pour into ice-filled glasses. Makes 8 to 10 servings.
Note: Substitute any of the fruits with whatever fresh, seasonal fruits you have on hand. Also, you can use oolong tea instead of white tea, if desired. Choose a lightly oxidized/fermented oolong to complement the sangria’s fruity, floral flavors.
White Tea Smoothie
- 1 ½ cups Frozen fruit (Berry medley, raspberries, strawberries, blueberries, blackberries)
- ¾ cup Fat-free milk or Soy milk (or plain yogurt)
- ¼ to ½ cup prepared Steeped Tea Pai Mu Tan tea, cooled
- ½ cup Pomegranate juice or Pom/blueberry juice (optional)
- 1 Banana, peeled, frozen, chunks (optional)
Put frozen fruit, milk, Steeped Tea Pai Mu Tan tea, pom juice and frozen banana chunks in a blender. Cover and blend until smooth. Serve right away.