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, the classic drink of the deep south, has become a staple in both elegant and fast food restaurants. One technique for making this favorite advocates adding sugar to concentrated, hot tea and allowing the brew to steep. Later you dilute it to taste with cool water and then serve over ice. Some people make a sugar syrup and stir that into already-brewed tea. The taste is quite different from what you get by simply adding a spoonful of sugar right before you drink it.
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.
Some recipes are centuries old, like spiced tea from India (this is what chai is, specifically Masala Chai. Chai means tea, masala means spice). Most chais have cardamon, ginger, cinnamon, and clove. After that, you can make a regional favorite, because it differs all over the sub-continent, or create your own.
Another ancient drink is kombucha, or the divine tea mushroom. This is a cultured drink made from black or green teas and sugar. The culture is added and the whole allowed to ferment for a week or so. The result is a brew with a pleasing sweet taste that is rich in probiotics and believed to be very healthy. It is good alone or with food. Online sites tell how to get the starter culture and make plain or flavored brews. This drink is now sold commercially; look for it in the refrigerated natural foods section of your grocery store.
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.
Sun tea is fun to make. All you need is a large jar of water, four or five bags of your favorite tea, and a sunny day. By nighttime the power of the sun will have done the brewing.
Sweet tea, the classic drink of the deep south, has become a staple in both elegant and fast food restaurants. One technique for making this favorite advocates adding sugar to concentrated, hot tea and allowing the brew to steep. Later you dilute it to taste with cool water and then serve over ice. Some people make a sugar syrup and stir that into already-brewed tea. The taste is quite different from what you get by simply adding a spoonful of sugar right before you drink it.
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.
Some recipes are centuries old, like spiced tea from India (this is what chai is, specifically Masala Chai. Chai means tea, masala means spice). Most chais have cardamon, ginger, cinnamon, and clove. After that, you can make a regional favorite, because it differs all over the sub-continent, or create your own.
Another ancient drink is kombucha, or the divine tea mushroom. This is a cultured drink made from black or green teas and sugar. The culture is added and the whole allowed to ferment for a week or so. The result is a brew with a pleasing sweet taste that is rich in probiotics and believed to be very healthy. It is good alone or with food. Online sites tell how to get the starter culture and make plain or flavored brews. This drink is now sold commercially; look for it in the refrigerated natural foods section of your grocery store.
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.
Sun tea is fun to make. All you need is a large jar of water, four or five bags of your favorite tea, and a sunny day. By nighttime the power of the sun will have done the brewing.
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