You can find great recipes online, ones that come from all over the world. Tea recipes range from American southern-style sweet tea to Indian chai. You will discover directions for the iced beverage served with almost every meal in Dixie and also find out how to make a delicate sauce for fish. There are all sorts of ways to use invigorating black teas or healthful, flavorful herbal ones.
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.
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.
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.
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.
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.
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.
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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