br>In a small pan/tea pot heat 1 quart water
lightly charred. Cool.
Place tea bags, sugar and 1 1
Place tea bags and mint sprigs in
Cut tea bags open and empty into a small bowl; discard tea bags.
Bring water to a boil in a saucepan; add loose tea. Boil tea until water becomes dark red, 3 to 5 minutes. Stir sugar into tea.
Grind cardamom seeds in an electric grinder or using a mortar and pestle. Stir ground cardamom, cinnamon, nutmeg, and ginger into tea; boil until flavors are infused, about 10 minutes.
Stir milk into tea and bring back to a boil for about 2 minutes. Pour tea through a sieve to separate out solids. Serve hot.
Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags.
Stir sugar into tea until dissolved. Cool to room temperature.
Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.
*NOTE: Any number of black tea varieties can be used in
uice and sugar in large tea pot or pitcher.
When
Combine water, tea bags, mint leaves, and orange-flavored drink mix in a saucepan; bring to a boil. Reduce heat to low and simmer until tea is steeped, about 30 minutes. Add 2 cups cold water to tea and remove mint leaves and tea bags.
Stir sugar and lemon juice into tea until sugar is dissolved; refrigerate until chilled, at least 30 minutes. Stir vodka into tea before serving.
rom heat.
Pour water into tea bowl to warm. At this
Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.
ater, remove from heat, add tea bags and steep for 20
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.
Pour boiling water over tea bag in a mug; let steep 4 to 6 minutes. Remove and discard tea bag.
Stir honey and sugar into tea to dissolve. Stir milk through tea to serve.
Juice 4 lemons and strain.
Slice remaining 2 lemons.
Stir lemon juice and pineapple juice into tea.
Crush 6 mint springs and stir into tea.
Stir in sugar, stirring until sugar dissolves.
Add lemon slices to tea.
Put ice in a large pitcher and pour tea mixture over ice.
Pour over ice in glasses, garnishing with mint and pineapple slices, if desired.
allon of water to a tea kettle or sauce pan. Heat
Mix all ingredients together.
Put 2 heaping teaspoons into tea cup.
Fill with boiling water.
Tea may also be served iced. Keep tea mixture in covered jar.
Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.
Fill a saucepan with enough water to cover tea bags.
Bring water to a boil and remove from heat.
Let tea steep for 10 minutes in the pan.
Pour sugar in a pitcher and add the hot tea, making sure to stir until all sugar dissolves.
Finish filling the pitcher with very cold water.
Drop orange slices into tea and garnish glasses and pitcher with additional slices.
Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes.
Place 4 cups of the ice in a pitcher, then pour in tea.
Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.
Pour boiling water over tea.
Brew 4 minutes.
Remove tea bags.
Add sugar.
Squeeze juice from lemons and oranges and stir into tea.
Add cinnamon and cloves; heat over low heat (about 200\u00b0).
Garnish each serving with a slice of lemon speared with a clove.
Serves 8.