Place tea bags, honey, lemon juice and passionfruit in a large glass pitcher or jar. Pour in 4 cups boiling water. Let steep until warm. Remove tea bags.
Refrigerate until chilled, about 1 1/2 hours. Serve over ice cubes with lemon slices.
In a mixing bowl, combine both salts.
Add tea leaves and stir well.
Sprinkle both extracts over top of mixture and, with a wooden spoon, blend the extracts evenly throughout the salt mixture.
Fill a decorative jar with salts and close tightly.
COMBINE tea, pear nectar, lemon juice, and sugar in a large saucepan. Bring to a full rolling boil, stirring constantly.
IMMEDIATELY stir in liquid pectin, return to full bioul. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off any froth.
POUR quickly into warm, sterilized jars, filling up to 1/4\" from rim. Seal while hot with sterilized 2-piece lids with new centrers. Let stand at room temperature until set.
Mix 1/2 cup milk and 1/2 cup half-and-half in a glass.
(you can use full 1 cup milk or full 1 cup half-and-half depend on your taste if you want it thicker or thinner).
Put tea bag, ground cinnamon, and ground ginger in it, microwave in high for 1.30 minutes.
Remove tea bag, add sugar, and rum.
You serve with cookies or bread for perfect companion.
Mix the tea and juices together. Pour over ice in a large glass and garnish with grapes and slices of apple.
Add everything to the hot water, using a tea ball or strainer to contain the ginger.
Cover and steep for about three minutes.
Stir and drink as often as possible throughout the day while you are sick.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Mix ingredients together according to instant tea recipe and serve.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
Steep tea bags in tarragon vinegar 15 minutes.
Squeeze out excess liquid before discarding the bags.
Mix in the mayonnaise and tarragon, and chill.
Meanwhile, cook the pasta according to package directions; drain and set aside.
Heat the oil in a skillet and saute the chicken, until it is cooked through; seasoning with salt and freshly ground black pepper, to taste.
Remove the chicken and let cool; slice thin.
Combine the chicken, pasta, peppers, and dressing in a large bowl.
Toss and chill 1 to 2 hours before serving.
In a medium saucepan boil water. Once boiling, remove from heat, add tea and steep for 5-10 minutes depending upon your own taste.
Strain tea into a bowl add the lemonjice and honey. Stirr to dissolve.
Pour into serving bowl or 2\" deep roasting pan and freeze for 6-8 hours stirring/scraping the mixture 2 or 3 times with a fork.
Just before serving place in the refrigerator for 5 minutes and scrape ice crystals with a spoon or fork.
Prepare chamomile tea and keep it aside to cool.
Shampoo your hair as usual and lightly condition it.
Pour chamomile tea over it.
Work into hair from scalp to ends.
Quickly rinse under cool water.
Towel dry gently.
Three good tips for hair are:
1.
Never use HOT water to wash your hair.
2.
Never be rough with your hair.
Be gentle when you dry it.
3.
Always use woodden/rubber wide tooth combs to comb your hair.
Infuse tea bags in hot water for approx 5 minutes.
Remove tea bags & add cloves, fruit juices & honey, stir over heat until all combined nicely.
Remove cloves and serve garnished with fruit slices and mint sprigs.
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks