You can find great recipes online, ones that come from all over the world. Tea recipes range from American southern-style sweet tea to Indian chai. You will discover directions for the iced beverage served with almost every meal in Dixie and also find out how to make a delicate sauce for fish. There are all sorts of ways to use invigorating black teas or healthful, flavorful herbal ones.
Sweet iced tea has become so popular you can now get it in restaurants and fast food outlets. This takes more than simply adding sugar right before you drink. Some people make a sugar syrup and use that to flavor a pitcher, while others add sugar to hot, steeped tea and let the flavors combine before diluting it for drinking.
Variations on the traditional theme include adding orange and/or lemon juice to black teas for extra summer refreshment. Mint sprigs are a good addition, too. Herbal or spiced teas are delicious served cold. For a really different experience, try a warm, infused smoothie made with your favorite fruit.
Chai comes from India, which is now the world's largest producer of traditional tea. Specifically known as masala (spice) chai (tea), this brew is flavored with cardamon and ginger, with clove and cinnamon other popular flavors. Each region of the vast continent has its own variation, and you can create your signature beverage by experimenting with different tastes and aromas.
The divine tea mushroom, or kombucha, is cultured black or green tea. You can buy it in various flavors at the grocery store; it will be refrigerated and probably in the natural foods section. You can also make it at home. Fill a large jar with tea and sugar, add the culture (a mushroom or liquid starter), and ferment for a week or so. This renders a probiotic-rich, sweet, vinegary drink that has many health benefits and goes great with meals.
You can bake with green and black teas and herbal infusions. Use them for flavoring in muffins, doughnuts, and scones. Poach a salmon filet. Make a frozen dessert. Use a favorite one instead of water when making your morning oatmeal. Incorporate them in jelly or try making Chinese tea eggs, a street-vendor delicacy.
Tea is technically from the camellia plant and originated in China. Today India is the largest producer, but it still has to import much of what it uses. Almost every region now has an industry, even the United States and England. The herbal 'infusions' of leaves or stems of flavorful or medicinal plants are not technically tea but this term has become almost universal for a hot brew that's not coffee.
There are many tips online from hostesses and from companies that market teas from all over the world. Don't forget traditional sun tea, which many think has a smoother flavor than the brewed kind. All you need is a large covered jar, four or five tea bags, and a sunny spot outdoors. By nightfall, it's ready to pour over ice or stash in the refrigerator for future need. Think of the energy you save, using solar power to extract the goodness from tea leaves and sunshine.
Sweet iced tea has become so popular you can now get it in restaurants and fast food outlets. This takes more than simply adding sugar right before you drink. Some people make a sugar syrup and use that to flavor a pitcher, while others add sugar to hot, steeped tea and let the flavors combine before diluting it for drinking.
Variations on the traditional theme include adding orange and/or lemon juice to black teas for extra summer refreshment. Mint sprigs are a good addition, too. Herbal or spiced teas are delicious served cold. For a really different experience, try a warm, infused smoothie made with your favorite fruit.
Chai comes from India, which is now the world's largest producer of traditional tea. Specifically known as masala (spice) chai (tea), this brew is flavored with cardamon and ginger, with clove and cinnamon other popular flavors. Each region of the vast continent has its own variation, and you can create your signature beverage by experimenting with different tastes and aromas.
The divine tea mushroom, or kombucha, is cultured black or green tea. You can buy it in various flavors at the grocery store; it will be refrigerated and probably in the natural foods section. You can also make it at home. Fill a large jar with tea and sugar, add the culture (a mushroom or liquid starter), and ferment for a week or so. This renders a probiotic-rich, sweet, vinegary drink that has many health benefits and goes great with meals.
You can bake with green and black teas and herbal infusions. Use them for flavoring in muffins, doughnuts, and scones. Poach a salmon filet. Make a frozen dessert. Use a favorite one instead of water when making your morning oatmeal. Incorporate them in jelly or try making Chinese tea eggs, a street-vendor delicacy.
Tea is technically from the camellia plant and originated in China. Today India is the largest producer, but it still has to import much of what it uses. Almost every region now has an industry, even the United States and England. The herbal 'infusions' of leaves or stems of flavorful or medicinal plants are not technically tea but this term has become almost universal for a hot brew that's not coffee.
There are many tips online from hostesses and from companies that market teas from all over the world. Don't forget traditional sun tea, which many think has a smoother flavor than the brewed kind. All you need is a large covered jar, four or five tea bags, and a sunny spot outdoors. By nightfall, it's ready to pour over ice or stash in the refrigerator for future need. Think of the energy you save, using solar power to extract the goodness from tea leaves and sunshine.
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