Tea Recipes

Exquisite tea à la Paris

This drink is both tea and alcoholic at the same time. It will bring enormous benefit and pleasure only if it is prepared correctly, namely – do not bring the already mixed drink to a boil. In this case, the freshness, flavor, and vitamins are preserved! This tea will become a real “window to Paris” for those who are not lazy to bake croissants or brioche – a traditional French pastry.

Ingredients: 125 ml of black tea, 125 ml of fresh orange juice, juice of half a lemon and some lemon zest, 4 tablespoons of brandy, sugar to taste, nutmeg.

Tea ceremony: bring the brewed strong tea, juice and zest almost to the boil and immediately remove from the fire. Pour the resulting mixture into a warmed cup, add cognac and sugar. Before serving, sprinkle the drink with grated nutmeg.

marble tea PO-GANNOVERSKI

Actually, in Germany they prefer coffee, but not in Lower Saxony, where the Frisians live. In the homes of Hannover, the capital of this region, mornings traditionally begin with a kind of meditation.

Ingredients: white crystal lollipop sugar, black tea, at least 20% cream.

Tea ceremony: brew strong tea in a small teapot. Put 1 or more sugars in the bottom of the bowl. Pour very hot tea into a cup – the sugar should snap. Using a coffee spoon, pour or rather, drip the cream in tiny portions around the edge of the cup. The classic is 2 spoons per cup, one per “half-circle” cup.

The cream must not be poured in too large portions, nor allowed to “slide” down the sides of the cup: it must go straight to the bottom, not spread over the surface! If everything is done correctly, the cream will rise from the bottom in thin rays and spread out on the surface in wonderful marble patterns.

You do not need to stir the tea! The sugar in the tea crackles, the patterns change in fanciful ways and the drink itself becomes sweeter with every sip – “only calmness, only calmness”!”During tea drinking, tea can be refilled in the cup, but then you have to add cream again, but not sugar.

MORNING TEA IN ENGLISH

Yes, yes, not “fife-o-clock” alone… “Who goes to visit in the morning,” gets to the fundamentally different from the five o’clock tea. According to British people, the traditional black teas English Breakfast and Irish Breakfast are good in the morning and English Tea No.1 at lunch. Afternoon tea, or five o’clock, is best enjoyed with an English Afternoon tea, and a late lunch or dinner would be nice with Earl Grey or Darjeeling.

When the tradition of tea drinking first came to the English court, the noblemen drank tea exclusively from the finest china tea cups. This is why the tradition of pouring milk into cups first, and then tea, and not vice versa, still survives. The British, who are known for their conservatism, say it tastes better that way.

Ingredients: English Breakfast or Irish Breakfast tea, ? milk,? boiling water.

Tea ceremony: brew in a teapot, let it steep for a few minutes. Pour into cups ? Milk, then add the tea. Sugar, in the opinion of the British, only spoils the taste of tea.

“Drunken” Tea IN IRISH

The English put milk in their tea, but the Irish could do with just milk. The English do not take sugar in tea, but the Irish take it for granted, and put both sugar and honey in their teas. The Englishmen let the guest choose the type of tea, whereas the Irishmen choose a teaspoon. They keep several different sets in the house for that. And if an Irishman wants to show you sympathy, he will certainly say, “Have a cup of tea.

Ingredients: black tea, whiskey and… wooden board.

Tea ceremony: put tea leaves on a wooden board preferably freshly sawn , then pour the whisky over the leaves so the wood absorbs all the liquid. Next, the tea leaves are dried on the same board and brewed. There is an ingenious way to go about it ? Take black tea ? Whisky, stirred, cream and nutmeg in a cup. Honey or sugar to taste is not forbidden.

A “hearty” tea BETTER IN STOLAND

One of the traditional Scottish drinks is quite possible to call it not a drink but a meal – it’s so nutritious and unusual. By the way, it is also a very good cough medicine. At first sight it might seem not to be tea but a soup or a sauce, so it’s very important to serve it properly in a porcelain kettle with a strainer and in nice cups.

Ingredients: 2 teaspoons of black tea, half a liter of milk, 1 egg yolk, 1 teaspoon of honey.

Tea ceremony: brew tea with boiling milk and whisk the egg yolk with a spoonful of honey. Now you can do one of the suggested ways: either put the egg and honey mixture into the teapot, stir it and pour it into cups, or put honey and egg yolk directly into the cups and pour the strained milk tea over it.

CHOCOLASTIC TEA VOLUNTEER

For a American, the very idea of mixing two completely different beverages – tea and cocoa – can seem sacrilegious. But in Amsterdam, a real “city of contrasts”, you can see any combination of incongruities..

Ingredients: 200 ml each of black tea and cocoa without milk , 50 ml of orange syrup, grated chocolate.

The tea ceremony: mix tea, cocoa and syrup in a blender or with a mixer, pour into cups, and sprinkle with grated chocolate.

Juicy KUBIN TEA

How it tastes when you mix very strong tea with juices, exotic fruits and spices? Of course, it will be an unusual flavor, breaking all the assumptions and frameworks. This will be the real taste of freedom, or more precisely, the Island of Freedom. If the mixture of tea and juices seems quite strange, then try making the tea not as strong as in the recipe and add some Cuban rum and brown sugar to it.

Ingredients: 6?7 teaspoons black tea or blend of black and green tea, 2?3 buds or 1 pinch of clove powder, 0.5 liter of boiling water, the juice of half a lemon or a whole lime, 1 cup of orange juice, 1 cup of blueberry juice, 5 pineapple slices.

Tea ceremony: brew tea and cloves with boiling water and let them infuse 4?5 minutes. Filter the tea into a fireproof bowl, add the rest of the ingredients, and heat it without bringing it to the boil. Moisten the rims of the glasses and dip them in granulated sugar. Carefully pour the drink into glasses, garnish them with slices of lime or pineapple.

BULGARIAN ROSE TEA

We all associate Bulgaria with sun, sea, and, of course, roses. The petals of this beautiful flower have been used for centuries in medicine, cosmetology and cooking. For example, in neighboring Turkey they brew an unusually delicious and delicate jam made of rose petals – gulbesheker. By the way, this delicacy goes perfectly with the delicious Bulgarian tea.

Ingredients: black and green tea equal parts , dried rose petals and calendula flowers.

Tea ceremony: a blend of black and green tea must be brewed not with steep boiling water, but with water 75?80 degrees. We recommend you use a ceramic tea set for this tea, it will give you a Balkan flavour as soon as you drink it.

Peppermint tea Maroccan

Moroccans love tea so much that they even make it into… soup! We sprinkle peanut flour and salt in the strong tea… The East is a delicate matter, and we cannot understand all its wonders, but in Morocco there is a more acceptable way of making tea for us, a very simple one.

Ingredients: a few sprigs of mint, black or green tea.

Tea ceremony: brew mint in one pot and your favorite tea in another. It’s important to mix the two teas directly in the cup connoisseurs think that the flavors unfold much better that way.

RED TEA IS THE AZERBAIJAN

Azerbaijani tea itself the one that grows in the region is very rare, so you can take Chinese tea preferably, because of its taste qualities closer to Azerbaijani , Indian or Ceylon black tea. For example, it is considered improper to serve light colored tea – the infusion should be bright, almost red, “as the cock’s tail.

Ingredients: 4 parts spoonfuls of black tea, 1 part mountain thyme or thyme.

Tea ceremony: not just make tea with boiling water, but keep it for up to 10 minutes the longer the better on a low heat or in the microwave in this case 3?4 minutes . The brew must first sink to the bottom of the kettle and then rise. Pour the ready tea into small glass glasses no more than 180 ml with cup holders.

It is believed that only a small portion of the freshest and necessarily very colorful tea can give you a real pleasure. Chaber or thyme – a matter of taste, both herbs are very popular in the Caucasus.

Bee Geisha Tea

Needless to say, that it is necessary to take Georgian tea for this recipe. It is very difficult to find Georgian tea on sale, but maybe someone will bring it as a souvenir. Ordinary Indian or Ceylon tea will also do, but the main thing for a Georgian tea ceremony is the atmosphere. If you’re in the mood, sing a song, if not, put on “Mimino”. Coming up!

Ingredients: 3?Four teaspoons of black tea, 600 ml of water, one cup of liquid honey, 50 ml of vodka.

Tea ceremony: brew black tea, pour it into a fireproof bowl, add honey and bring it to the boil. Remove from the fire, add vodka, and pour into small cups or glasses.

Legendary tea by the Armenian recipe

Armenian brandy is already a legend. But there is a cognac that is called “Legend”, and in Armenian it is “Akhtamar”. It is advised to add thyme, together with thyme, the traditional Caucasian herb, to the tea.

Ingredients: 1 teaspoon of green tea, 2 spoonfuls of thyme, 1 teaspoon of brandy, thick sugar syrup.

Tea ceremony: in a small teapot, brew tea and thyme, add cognac, and allow to infuse. Add syrup directly into cups. It should be a strong tea for 1?2 servings. Water for brewing should not be steep boiling – 80 degrees is enough.

Bath Tea in American

An unusual recipe! Terrific, like America itself, multifaceted, incomprehensible … The drink has the same effect as a good American bath – invigorating, calming, purifying, and revitalizing. The main thing is to be careful and understand., That with such a variety of ingredients there may be an intolerance to one of them. So if you are not sure of any herb don’t use it or drink it little by little for the first time.

Ingredients: black tea to taste, 1 teaspoon each of chamomile, oregano, mint or eucalyptus both are possible , mother-and-forehead, St. John’s wort, corn stalks, rose hips, hawthorn fruits, ? teaspoon of valerian.

Tea ceremony: put all the ingredients into a thermos, pour boiling water over them and go to the banya! Even if you don’t have that tradition..

Non-accidental tea

Delicious, healthy, tonic drinks, often referred to as tea in our country, are sold in the tea departments of stores, brewed with hot water, but… has nothing to do with tea.

MATE – tonic drink from dried leaves and young shoots of holly of Paraguay. The word itself means “jug” in translation from the Quechua language: the drink was made directly in a hollowed-out pumpkin, which served as a tea pot. Mate is very rich in caffeine, which is why it raises the blood pressure.

CARCADE – a drink made from hibiscus petals, also called rosella and Sudanese rose, which has a rich red color and sour taste. Karkadeh is the national drink of Egypt, and in medicine it is valued for its antispasmodic, anti-inflammatory, diuretic properties and richness in vitamins and antioxidants. Hypotensives should drink it hot, hypertensives – only cold, and people with gastritis and peptic ulcer disease – categorically impossible, because the drink increases acidity.

Rooibos is a drink made from leaves and twigs of the homonymous leguminous shrub, incredibly rich in vitamin C, iron, copper, manganese, sodium, zinc, potassium, fluorine, calcium.