How To Make Tea Recipes
KATIE'S TWISTED TEA
Provided by Katie Lee Biegel
Categories beverage
Time 2h20m
Yield 6 cocktails
Number Of Ingredients 6
Steps:
- Pour the lemonade into ice cube trays. Add 1 mint leaf to each cube. Freeze for at least 2 hours or overnight.
- Divide the lemonade ice cubes among 6 tall glasses. Pour the vodka over the ice cubes and top with Sweet Tea. Finish with a straw and a mint sprig.
- In a medium pot over high heat, bring 2 cups water to a boil. Take off the heat and add the tea bags. Steep the tea for 5 minutes, then remove the tea bags. Stir in the sugar until dissolved. This will be the concentrated base of your tea.
- Add the tea mixture to a pitcher filled with ice. Top off with 4 cups of water. Serve immediately or refrigerate, covered, for up to a week.
PERFECT ICED TEA
Provided by Food Network Kitchen
Time 4m
Yield 8 cups
Number Of Ingredients 0
Steps:
- Hot-Brewed:
- Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
- Cold-Brewed:
- Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
- Sweet Teas:
- Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
- Orange Add 6 strips zest
- Blackberries 1 cup
- Cinnamon 2 sticks
- Lavender 3 tablespoons dried
- Vanilla 1 halved bean
- Mint 3 sprigs
- Ginger 1 cup sliced
- Lemon 8 strips zest
- Nectarine 1 cup chopped
- Cucumber 2 cups chopped
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- Rose Breakfast Blend. Breakfast blends are usually a mix of stronger and lighter teas in the ratio that gives a recognizable breakfast tea flavor. The most common teas in breakfast blends come from India and Sri Lanka, although teas from other countries are now used as well.
- Tropical Pu’erh. If you want to drink pu’erh because of the benefits but don’t quite enjoy the pure flavor, you can easily create your own blend with the flavor that you like the most.
- White Spice tea. Light flavor of white tea blends well with tangy and spicy notes. Peppercorns are a great choice for adding a spicy note and dried strawberries give a tangy and sweet layer to light and delicate flavor of Bai Mu Dan.
- Apple Pie Herbal tea. Sunday dessert in a liquified form? Yes, please. Apple Pie herbal blend has rooibos as a base because of its natural sweet flavor.
- Minty Sencha. This minty blend is great both hot and cold, but for the ultimate summer refreshment use cold brewing technique to make an iced tea. For an extra kick add some dried spearmint leaves.
- Chamomile Herbal. If you are looking for a calming tea without a caffeine that you can drink in the evening, chamomile is the best herb to use. All the herbs in this blend offer calming and soothing properties, especially for the stomach problems.
- Refreshing Hibiscus. Crimson color and refreshing tangy and fresh taste make this herbal blend one of the best summer drinks you can blend yourself. It’s great both hot and cold.
- Upgraded Earl Grey. Earl Grey, the classical blend beloved by many tea drinkers, you can easily upgrade by adding a pinch of lavender flowers or rose petals.
- Homemade Chai. The beauty of chai tea is that you can customize your recipe until you get the flavor you truly enjoy. Chai is always made with a black tea base, preferably with stronger Assam tea, milk and a blend of different spices.
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