Tea Essence Recipes
TEA ESSENCE
1950's recipe for tea essence to make it easy to serve tea to a crowd. This recipe makes 4 cups of tea essence which can be used to make 64 cups of tea. You could also use it to make fresh tasting iced tea.
Provided by Jean 7
Categories Beverages
Time 7m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Heat contained by rinsing out with boiling water.
- Put tea in pot. Pour 4 c of freshly boiling water over the tea leaves.
- Steep for 6 minutes.
- Strain and refridgerate.
- To use, put 1/2 to 3/4 cup of tea essence in an 8 cup teapot and fill the pot with fresh boiling water. Vary the anount of essence to get desired strength.
- If using tea bags, rip open the bags and use the contents. Squeezing 16 tea bags into a 4 cup volume does not give enough circulation space to properly steep the tea. As tea bag contents are usually pretty fine, you should strain this through a coffee filter.
Nutrition Facts : Sodium 4.7
BEEF TEA
Steps:
- 1. Combine the beef, salt, and water in a saucepan and bring to a boil over high heat. Let the mixture boil for 1 minute. Reduce the heat to low and let the water barely simmer for 20 minutes more, skimming off any scum that forms on the surface. Remove the pan from the heat and let cool.
- 2. Pour the liquid and the pieces of beef into the jar or container, cover it tightly, and let the liquid steep (like tea, of course) in the refrigerator for at least 24 hours.
- 3. Strain the liquid either through cheesecloth or a fine-mesh strainer and discard the beef. You'll be left with the tea. Serve hot.
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- In a saucepan, heat 4 cups water to a simmer. Turn off the heat and add the tea bags. Allow to steep for 5 minutes.
- Remove the tea bags (and stir in the sugar until dissolved, if making sweet tea). Add the remaining 4 cups cold water to the pan. Cool until room temperature, about 10 minutes.
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