Tea Recipies

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Sweet Honey Lemon Tea

  •   3 cups water
  •   2 family-size black tea bags
  •   3/4 cup sugar
  •   7 cups cold water
  •   6 tbsp honey
  •   5 tbsp lemon juice

  Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes.

  Discard tea bags. Add sugar, honey, lemon stirring until dissolved. Pour into a container, and add 7 cups cold water. Serve over ice.

Green Tea Ginger Cooler

  •   3/4 cup Lemon juice
  •   3/4 cup Sugar syrup
  •   5 tbsp ginger juice
  •   2 cups green tea

  Make strong Green Tea and let it cool.

  Add all ingredients with ice, strain and serve fresh.

Sweet Tea Tiramisu

  •   2 family-size black tea bags
  •   1 1/2 cups sugar, divided
  •   2 containers mascarpone cheese
  •   1 tablespoon vanilla bean paste or vanilla extract
  •   2 cups whipping cream
  •   1 to 2 tsp. unsweetened cocoa
  •   1/2 Kg. Basic Cake Base

  Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

  Discard tea bags. Add 1 cup sugar, stirring until dissolved. Bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and let cool to room temperature (about 30 minutes).

  Stir together mascarpone cheese, vanilla bean paste, and remaining 1/2 cup sugar.

  Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.

  Separate cake base in half. Arrange flat sides up, in the bottom of a baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill for 12 hours. Sift cocoa over top just before serving.

Jasmine Chicken Soup with Green Tea Soba

  •   3 tablespoons grapeseed or canola oil, divided
  •   3 medium-large carrots, peeled and sliced into 2- by 1/2-in. sticks
  •   2 medium red onions, sliced into half-moons
  •   1 large fennel bulb, stalks trimmed and bulb cored and sliced into thin strips
  •   1 1/2 ounces fresh ginger, peeled and sliced into matchsticks (a generous 1/4 cup)
  •   About 1 tsp. kosher salt, divided
  •   About 1 tsp. pepper, divided
  •   2 tablespoons loose-leaf jasmine tea
  •   2 qts. reduced-sodium chicken broth
  •   2 bone-in, skin-on chicken breasts (2 lbs. total)
  •   1 tablespoon freshly ground coriander seeds
  •   1/2 pound green tea soba noodles or spaghettini (about 8 oz.)
  •   1/4 cup mixed chopped parsley, chives, and cilantro

  Preheat oven to 375o. Heat 2 tbsp. oil in a large, heavy ovenproof frying pan or wok over medium heat. Add carrots, onions, fennel, ginger, and 1/2 tsp. each salt and pepper.

  Cook, stirring often, until vegetables soften, about 9 minutes. Transfer to a bowl and wipe pan clean.

  Boil 3 cups water. Remove from heat, add tea leaves, cover, and let steep 5 minutes. Heat chicken broth to a slow simmer in a pot. Strain tea into broth. Season broth with some salt and set aside, covered.

  Dry chicken with paper towels. Rub with 1 tsp. oil. Season all over with 1/2 tsp. each salt and pepper and the coriander.

  Heat same pan used for vegetables over high heat. Drizzle in remaining 2 tsp. oil, then add chicken, skin side down.

  Cook until skin turns very dark brown, almost black; then flip over with tongs and transfer pan to oven. Bake chicken until just opaque, in center, about 15 minutes (cut to check). Let stand until cool enough to handle.

  Cook soba according to package directions. Drain and rinse. Remove chicken skin and slice meat from bones. Put 6 large, wide bowls into turned-off oven to warm. Bring broth to a simmer, covered.

  Pile noodles into bowls. Top with chicken and vegetables, then ladle in broth. Sprinkle with herbs.

Chai-Spiced Shortbread Cookies

  •   1 cup butter, softened
  •   1/2 cup sugar
  •   1/2 teaspoon salt
  •   1 teaspoon vanilla extract
  •   2 cups flour
  •   1 tablespoon cinnamon
  •   1 1/4 teaspoons ground ginger
  •   1 teaspoon ground fennel seeds
  •   1/2 teaspoon ground cardamom
  •   Leaves from 1 English Breakfast tea bag
  •   1 cup white chocolate chips

  Preheat oven to 350o. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth.

  In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.

  Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.

  Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

Did you Know?

Each plantation has facilities to process and make use of naturally occurring fertilizers such as horticulture tea waste, vermi-compost, cow-dung, leaf compost etc to enrich the soil, as opposed to usage of heavy chemicals and pesticides.