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 tea, with no redeeming health benefits at all but with a seductive taste and smoothness, has become a staple of fast food restaurants and even more elegant restaurants. This beverage requires more than a spoonful of sugar stirred in before drinking. Some experts make a sugar syrup which is then added to tea. Other tips say to add sugar to strong, hot tea and let steep until cool. Add more cool water to dilute it to taste.
There are variations to this old-time summer drink. Some of the best ones use mint (12 sprigs to a pitcher), lemon juice or orange juice, or all of the above. Alternate orange and lemon slices for garnish to make your table look inviting. You can also change things up by serving chai cold or making a warm, tea-based smoothie.
Teas of one kind or another have been drunk for centuries, and each region may have its particular favorite. Chai, which is an Indian word that simply means tea, is known in America as a spiced beverage made from black tea flavored with cardamon, cinnamon, cloves, and ginger. Other spices can be added to create special flavors of this 'masala' or spiced beverage. Experiment and come up with your own signature specialty.
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.
Tea, either black/green or herbal, is used to flavor muffins, doughnuts, and scones. You can poach salmon in it, or make a frozen dessert. Substitute it for water when making oatmeal; think of your favorite apple-cinnamon tea for morning enjoyment in a bowl. You can make jellies with it, and there's something called Chinese tea eggs, a traditional treat sold by street vendors. How can you resist trying that one?
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.
Check the blogs of hostesses who love to serve teas to their guests. The sites of tea companies are full of information on their products and how to use them in creative ways. The energy conscious should try sun tea. All you need is a large jar, four or five teabags, and a sunny day. No electricity or gas is required, just the power of the sun.
Sweet tea, with no redeeming health benefits at all but with a seductive taste and smoothness, has become a staple of fast food restaurants and even more elegant restaurants. This beverage requires more than a spoonful of sugar stirred in before drinking. Some experts make a sugar syrup which is then added to tea. Other tips say to add sugar to strong, hot tea and let steep until cool. Add more cool water to dilute it to taste.
There are variations to this old-time summer drink. Some of the best ones use mint (12 sprigs to a pitcher), lemon juice or orange juice, or all of the above. Alternate orange and lemon slices for garnish to make your table look inviting. You can also change things up by serving chai cold or making a warm, tea-based smoothie.
Teas of one kind or another have been drunk for centuries, and each region may have its particular favorite. Chai, which is an Indian word that simply means tea, is known in America as a spiced beverage made from black tea flavored with cardamon, cinnamon, cloves, and ginger. Other spices can be added to create special flavors of this 'masala' or spiced beverage. Experiment and come up with your own signature specialty.
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.
Tea, either black/green or herbal, is used to flavor muffins, doughnuts, and scones. You can poach salmon in it, or make a frozen dessert. Substitute it for water when making oatmeal; think of your favorite apple-cinnamon tea for morning enjoyment in a bowl. You can make jellies with it, and there's something called Chinese tea eggs, a traditional treat sold by street vendors. How can you resist trying that one?
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.
Check the blogs of hostesses who love to serve teas to their guests. The sites of tea companies are full of information on their products and how to use them in creative ways. The energy conscious should try sun tea. All you need is a large jar, four or five teabags, and a sunny day. No electricity or gas is required, just the power of the sun.
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