• Put one heaped teaspoon of Darjeeling
tea per cup in a pre-wormed tea pot and
pour boiling water. This may be varied
to suit taste and local water. Brew for
3 minutes. Add milk and sugar to taste.
• For a cool long drink in summer –
pour a pot of brewed tea, double strength,
through a sieve into a jug full of ice
cubes. Serve chilled.
• For lemon tea – make as above,
squeeze a fresh lemon and add sugar
to taste.
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 Making
one cup of ginger tea :
• take half cup of water in an utensil
• put spoonful of tea leaves, crushed ginger
and sugar as needed and optionally crushed
cardamom into the water
• boil the mixture for about 3-4 minute
based upon how strong chai u need
• pour half cup of milk into it
• again boil for a few minutes
• filter it into a cup or glass
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Making
of Honey tea :Boil
5 minutes, then steep 10 minutes:
• 1 Tbsp fennel or anise seed
• 6
green cardamom pods
• 12 cloves
• 1 cinnamon stick
• 1/4" ginger root, sliced thin
• 1/4
tsp black pepper corns
• 2
bay leaves
• 7 Cups water
Add, bring to a boil, and simmer 5 minutes:
• 2 Tbsp Darjeeling
Add:
• 6 Tbsp honey or brown sugar
• 1 Cup milk
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Thai
Iced Chai
Gurana
or California Chai made with 3 bags. Cooled.
16oz Water
8 to 12 ice cubes
1 oz Dalf & half
4 oz Milk
2oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup
Method:
In
a blender combine above ingredients. Blend in bursts on high till all the ice is
chopped fine and the mix is even. Pour into tall glasses and garnish each with
a cinnamon stick. |
Fruit Tea Punch
2
Bags Golden Green tea
1 1/2 cups water
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 pint ginger ale
Method:
Make tea as per instructions on the tea bags. Allow it to cool. Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.  |
Spice Tea
4
bags of your favorite tea from our Traditional
Teas Collection
1/2 cup (4 oz) sugar
1 cup (8 floz) water
1 stick cinnammon
6 whole cloves
3 cardamom pods (optional)
2 tbsp tea leaves
4 cups (32 floz) boiling water
juice of 1 large lemon and 2 oranges
ice cubes
iced water or soda water (club soda) to
taste
orange and lemon slices to decorate
Method:
1.
Boil the sugar, water and spices for 5 mins, then remove from heat. Put the tea bags in a large pot and pour the boiling water over, leave for 5 mins.
2. Strain into large bowl, add the strained syrup and leave to cool. Stir in the strained lemon and orange juice, then add ice cubes and dilute with iced water or club soda to taste. Decorate with slices of orange or lemon. |
Tea Punch
1/2 pint Golden Green tea
6 oz. sugar
1/2 pint orange squash
4 tbsps. lemon juice
2 small bottles ginger ale
1 large bottle lemonade
1 orange, sliced
Method:
Put the hot tea in a bowl, add the sugar and stir until dissolved. Add the orange squash and lemon juice and strain. Chill. Just before serving mix in the ginger ale, lemonade and orange slices.
Sufficient for 12 people. |
Tea Ice Cream
(for making 2 lbs. of tea ice cream)
Dry tea (with good flavour) - 2 oz
Refined sugar - 1 lb
Arrowroot or cornflour - 1 oz
Fresh milk - 2 lbs
Water - 10 oz
Heat water and remove quickly from fire when boiling. Rinse out teapot with hot water and put in tea leaves. Pour boiling water into teapot. Infuse for 8 to10 minutes. Strain off infusion and keep aside.
Boil milk. Next, blend sugar with arrowroot (or cornflour) thoroughly and add lo boiled milk. Let mixture simmer for about10 minutes stirring continuously to avoid lumps. Remove from fire, add tea infusion, stir and freeze. |
Cranberry Iced Tea Cooler
2 quarts CRAN-AID Iced Tea
1 can (6 oz.) frozen cranberry concentrate,
partially thawed and undiluted
1 cup orange juice
¼ cup sugar
Method:
ICED TEA: Place 4 CRAN-AID tea bags in a glass or porcelain container. Pour 2 quarts boiling water over tea bags and steep 7 to 10 minutes. Squeeze and remove tea bags, allow tea to cool.
In large pitcher, combine the cranberry and orange juice. Stir until both are well mixed. Then pour in the ice tea. Add the sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour. Serve in ice-filled glasses.
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Hot Tea Punch
5 bags of your favorite tea from our Traditional Teas Collection
6 cups water
3/4 cup sugar
2 cinnamon sticks
8 whole cloves
1 1/2 cups orange juice
1/3 cup fresh lemon juice
Method:
Bring
first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove from heat. Add tea bags. Cover and let steep 10 minutes. Discard tea bags. Add orange and lemon juices to punch. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Using slotted spoon, remove whole spices. Serve hot.
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Indian Chai Tea
3 teabags black tea
4 cups water
1 3 inch cinnamon stick
1 inch piece of ginger root cut into 4 slices
1/2 tsp (2 ml) cardamom seeds
1/2 tsp (2 ml) black peppercorns
1/2 tsp (2 ml) whole cloves
1 tsp (5 ml) whole coriander seeds
1 cup (225 ml) milk
honey or other sweetener to taste
Method:
Bring water to boil in a saucepan. Add spices, cover, and simmer 20 minutes. Add teabags and steep 10 minutes. Add milk and heat
to drinking temperature-do not boil. Strain mixture through a cheesecloth or cotton dish towel. Serve with honey or other sweetener to taste.
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Black Saffron Tea
4 bags Golden Green tea
6 Green cardamons
4 tsp Sugar
1/2 tsp Saffron threads
4 cups Water
4 bags Golden Green Tea Black
Method:
Add the cardamon, sugar and saffron to the water and bring to a boil. Simmer until reduced by half. Bring to a boil again,
add tea bags and steep for 8 minutes. Strain out tea and spices. Serve hot.
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Tea Nog
6 Tea bags, your favorite tea from our Traditional Teas Collection.
2 Eggs
14 oz Sweetened condensed milk
1 tsp Vanilla
1/4 tsp Salt
1 quart Milk
1/2 pint Whipping cream
Ground nutmeg
Method:
Brew all 6 tea bags in 1 cup of water. Steep for 5 minutes and remove bags. Let the tea cool, then add eggs (beaten), both
milks, vanilla, salt, and mix well. Serve, with whipped cream and nutmeg for garnish.
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Almond
Tea
4 Tea bags your favorite tea from our Traditional Teas Collection
1/2 tsp Lemon zest, finely grated
4 cups Boiling water
1/2 cup Sugar
2 tbs Lemon juice
1 tsp Almond extract
1/4 tsp Vanilla
Method:
Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot.
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