eaker than expected.
Deodorizing Room Spray: Add to the distilled
In a large pitcher combine the tea and water. Mix the sugar or honey with about a cup of hot water so that it dissolves and will mix with the room temperature water. Add the sugar/ hot water mixture to the pitcher. Put the pitcher in the refrigerator (preferably before you go to sleep) and let the tea leaves soak until morning (9-12 hours). Add lemon to taste and then pour the tea through a strainer so as to catch the tea leaves before serving.
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
or jelly (lavender and black tea in particular need to be
Place tea bags in a heatproof glass
Rinse teapot in boiling water (to heat the pot). Pour out water. Quickly add tea, mint leaves and sugar to the pot, then add boiling water and swirl the pot gently a few times to dissolve the sugar. Replace lid (cover pot with a towel or a tea cozy if you're serving hot tea) and allow to steep for 5 minutes.
2. Pour tea through a strainer into serving cups. Or, cool to room temp and chill if you're serving it as iced tea. Serve with a mint sprig in or on top.
rom the heat, add the tea bags and let steep for
y making your Sweetened Organic Tea.
Boil filtered water and
nd pour boiling water over tea bags; steep 10 minutes.
Bring water to boil in saucepan.
Remove from heat.
Add tea bags; steep four minutes.
Remove tea bags; pour tea into pitcher.
Add sugar to taste and stir until sugar dissolves.
Cool to room temperature.
Combine tea, fruit, juice and wine in a punch bowl.
Ladle sangria over ice into wide-rimmed wineglasses or punch cups.
lightly charred. Cool.
Place tea bags, sugar and 1 1
-qt. heavy saucepan; add tea bags. Remove from heat; cover
In a medium saucepan, bring 1 quart water to a boil.
Remove from heat, and while water is still bubbling, add tea bags and 1/4 cup mint.
Cover and let steep 8 minutes, then remove and discard tea bags and mint.
Put remaining quart of cold water into a large pitcher or insulated jug.
Add hot tea to cold water.
Let cool to room temperature.
Add orange juice, honey, and mint sprigs, and mix well.
Store in refrigerator & serve over ice.
oil. Stir in the Thai tea powder & remove from heat. Stir
Place tea bags, berries, orange, lemon and sugar in a heat-proof pitcher or bowl.
Pour boiling water over.
Let steep 10 to 15 minutes, then remove tea bags.
Let mixture cool to room temperature, then chill.
You can either keep fruit in or strain it out, depending upon your preference.
When ready to serve, fill a tall glass with ice.
Pour in tea mixture to fill half way.
Top off with club soda.
Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags.
Steep 1 hour, or until cooled to room temperature.
Remove and discard tea bags.
Add pomegranate juice and Splenda, stirring until it dissolves.
Serve over ice; garnish with mint sprigs.
Makes 4, 1 cup servings.
ngel food pan.
Place tea bags into a measuring cup
0 mins. Meanwhile, steep rooibos tea bag in 1 cup boiling
In a large saucepan, bring 8 1/2 cups of water to a boil, add the tea bags. Remove from the heat and allow to infuse for 10 mins.
Remove the tea bags. Allow to cool to room temperature. Add the mint leaves, lime, grape juice and apple juice. Chill for at least 2 hours. Pour into individual bottles, if liked.
Place tea bags in a 2-quart glass measuring cup. Add 8 cups boiling water then steep for 5 mins, or to desired strength. Remove tea bags and add thyme. Let cool to room temperature. Remove thyme and stir in honey. Add plums and chill until cold, about 2 hours. Serve over ice garnished with additional thyme sprigs.