br>For each cup of tea, place a spoonful of loose
he sugar in the hot tea, pour this over the fruits
Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
Serve with an additional bowl of sugar lumps for guests to add if they like. (You may also add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour).
or jelly (lavender and black tea in particular need to be
se the recommended number of tea bags or one teaspoon of
Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid.
Shake until cold and frothy. Pour into a tall iced tea glass.
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
ne teaspoon of tea per cup of tea to the teapot
Pour boiling water over tea bag in a mug or glass. Let steep 3-5 minutes. Remove tea bag.
Steam together milk and syrups.
Pour steamed milk mixture into the tea and stir.
Enjoy!
reakfast: (breads, cheese, jams, etc.). Tea=Yunnan, Ceylon, Indonesian, Assam, Dooars
nto the bottom of a tea press.
Fill the press
lightly butter all slices of bread.
dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
spread cream cheese mix generously on 3 bread slices.
slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
top sandwich with the rest of the bread slices.
cut the crust off the the sandwiches and cut in quarters.
chill for 1/2 hours before serving.
*NOTE: Any number of black tea varieties can be used in
he boiling water to the tea bag, not the other way
Place tea bags in a 4 Cup glass measuring cup.
Add baking soda.
Fill with water past 4 Cup line to about 4 1/4 cups.
Cover thightly with aluminum foil for 15 minutes.
Remove / drain tea bags.
Add sugar to a seperate large picture.
Add hot tea concentrate to picture.
Stir until sugar is completely melted.
Add ice to picture.
Serve immediately or store in refridgerator.
Prepare a strong tea with 8 tea bags in 4 cups (32 oz.) boiling water.
Steep for 5 minutes.
Remove tea bags.
Pour 5 oz. of hot tea into each tea cup, add almond syrup and stir.
Steam whole milk and top tea with a little steamed milk.
Sprinkle with spice if desired.
br>Place the rind and tea bags in a large heatproof
Bring the water to a boil in a large pot, and remove from the heat. Immediately whisk in the sugar and lime juice until sugar is dissolved.
Add the tea bags and cranberry juice. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea.
Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.
Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lime slices.
remove from heat and add tea bags. Cover and let steep
/2 - 2 teaspoons of tea leaves into the pot and