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.
Teas are used to flavor muffins, scones, and doughnuts. You can use them in main dishes or in frozen desserts. One good trick is to use an herbal variety, like apple cinnamon, instead of water when making oatmeal. You'll find tips for making jelly or for exotic things like infused eggs, a popular item in Chinese cities where they are sold by street vendors.
Tea is technically from the camellia plant and originated in China. Today India is the largest producer, but it still has to import much of what it uses. Almost every region now has an industry, even the United States and England. The herbal 'infusions' of leaves or stems of flavorful or medicinal plants are not technically tea but this term has become almost universal for a hot brew that's not coffee.
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 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.
Teas are used to flavor muffins, scones, and doughnuts. You can use them in main dishes or in frozen desserts. One good trick is to use an herbal variety, like apple cinnamon, instead of water when making oatmeal. You'll find tips for making jelly or for exotic things like infused eggs, a popular item in Chinese cities where they are sold by street vendors.
Tea is technically from the camellia plant and originated in China. Today India is the largest producer, but it still has to import much of what it uses. Almost every region now has an industry, even the United States and England. The herbal 'infusions' of leaves or stems of flavorful or medicinal plants are not technically tea but this term has become almost universal for a hot brew that's not coffee.
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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