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.
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.
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.
Kombucha is a cultured tea, made from black or green teas and sugar, with a 'mushroom' (culture) added. You let it ferment for a week or two, remove the culture, and refrigerate the brew. If the 'mushroom' is happy in your home, you'll get a marvelous, probiotic-rich, sparkling beverage that's great alone or with food. There are many ways to flavor this 'divine' brew, if you want.
Teas are used to flavor muffins, scones, and doughnuts. You can use them in main dishes or in frozen desserts. One good trick is to use an herbal variety, like apple cinnamon, instead of water when making oatmeal. You'll find tips for making jelly or for exotic things like infused eggs, a popular item in Chinese cities where they are sold by street vendors.
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.
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.
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.
Kombucha is a cultured tea, made from black or green teas and sugar, with a 'mushroom' (culture) added. You let it ferment for a week or two, remove the culture, and refrigerate the brew. If the 'mushroom' is happy in your home, you'll get a marvelous, probiotic-rich, sparkling beverage that's great alone or with food. There are many ways to flavor this 'divine' brew, if you want.
Teas are used to flavor muffins, scones, and doughnuts. You can use them in main dishes or in frozen desserts. One good trick is to use an herbal variety, like apple cinnamon, instead of water when making oatmeal. You'll find tips for making jelly or for exotic things like infused eggs, a popular item in Chinese cities where they are sold by street vendors.
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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