Taking one day at a time

I would like to take the time to thank everyone for following our blog over the years……..branching off into new adventures…….as tea will become distant and the botanical era will begin……it has been a long journey……but not the end…….as the new beginning will start………..with a new perspective……..

It’s New Year…..

It is a New Year for us with many changes for our company, as our website has changed….new ideas are arising to bring our vision into the new year…….many clients are wondering where did your website go….its around just its here for now……in one month it will be 20 years in business, wow…..time flies…….our destination is going herbal…..for the home use…….more later…thanks for stepping by…..a New Year totally for my company…..

Healthy cooking with tea……

Herb use in the house, garden, bath-time…..



“Ham braised in nilgiri with masala spices” by Gilles Brochard

“Ham braised in nilgiri with masala spices”

“The Tea Box” by Gilles Brochard


1   good-quality ham quarter

2   tablespoons nilgiri tea

2   teaspoons garam masala

1   tablespoon vegetable oil or clarified butter


Preheat oven to 400 degrees Fahrenheit.  Place ham in a roasting pan.  Score the top in both directions, making one-inch squares.

Heat 2 cups water to just below boiling and steep the nilgiri leaves for 5 minutes.  Strain.

In a saucepan, gently heat the garam masala in the oil or clarified butter until fragrant.  Mix in the tea, then pour mixture over the ham.

Bake the ham 20 to 25 minutes, basting frequently.

Cut into slices and serve with a bit of the tea infusion around it.

“Iced tea of the mists” by Gilles Brochard

“Iced tea of the mists”

“The Tea Box” by Gilles Brochard


2    cups water

3    tablespoons Darjeeling tea leaves

4    blanched almonds

4    teaspoons amaretto


Heat the water to 185 degrees Fahrenheit.  Put the tea leaves into a teapot and pour the hot water over them.   Steep for 4 to 5 minutes, then strain them out.

Cool the tea for 20 minutes in the uncovered teapot.

Serve in large glasses with ice cubes.  Place almonds on top.  Add 1 teaspoon of amaretto per glass.

The tea can also be steeped in cold water overnight using double the quantity of tea leaves.  Always keep the lid on during steeping.

“Earl Grey chocolate tea” by Gilles Brochard

“Earl Grey chocolate tea”

“The Tea Box” by Gilles Brochard

1        cup whole milk

1        cup heavy cream

2        tablespoons brown sugar

1        vanilla bean, halved lengthwise, seeds scraped out and reserved

¼       star anise

½       cinnamon stick

1-1/2  teaspoon Earl Grey tea

4         ounces fine-quality semisweet chocolate

Combine milk, cream, brown sugar, vanilla bean with seeds, star anise and cinnamon.  Bring almost to boil, then remove from heat.

Steep the tea in this mixture for 10 minutes.   Meanwhile, melt the chocolate in a double boiler.

Pour the tea brew into the chocolate, whisking until smooth, Strain.


Serve hot.

“Chamomile and spiced apple”

“Chamomile and spiced apple”

Herbal Teas by Richard Craze

2      oz. dried chamomile

2      cloves

3       green cardamoms

1/2   apple, unpeeled and sliced

1        cinnamon stick

Honey, light brown sugar, or maple syrup to serve.

**Put all the ingredients in a saucepan and bring to a boil.  Lower the heat, stir, and simmer for 5 minutes.  Remove from the heat and pour into a cold container.  Let stand for 5 minutes.  Strain and pour into a jug or warmed tea pot to serve.   The apple slices and cinnamon may be rinsed and added to the jug when the tea is served.  Sweeten to taste with honey, light brown sugar or maple syrup.   Serves 6.

“Athole Brose”

“Athole brose”

Herbal Teas by Richard Craze

1          apple, peeled, cored, and thinly sliced

1/4      cup medium oatmeal

1           oz. dried mullein

3-1/2   cups boiling water

1           measure (1-1/2 Tbsp.) Whisky

concentrated apple juice or honey to sweeten

**Put the dry ingredients in a large container and pour over the water.  Let stand until cool enough to drink.  Strain and pour into cups, adjust strength by adding more hot water.  Add the whisky and sweeten to taste.  It is also good cold, so alternatively, refrigerate before serving.      Serves 6

“Lemon, ginger, and valerian tea”

“Lemon, ginger, and valerian tea”

Herbal Teas by Richard Craze

1       teaspoon dried valerian

1       teaspoon freshly grated, peeled ginger root

2-1/2  cups freshly boiled water

Juice of 1/2 lemon

2 – 3   teaspoons clear honey

** Put the valerian and ginger in a tea pot or your chosen container for making herbal teas.  Pour over the water and leave to brew for 3 minutes.  Stir in the lemon juice and honey.  Pour through a tea strainer.

“Moroccan Mint Sorbet”

“Moroccan Mint Sorbet”

The Tea Book by Sara Perry

4    cups water

1     tablespoon Gunpowder or Pearl Dew green tea

1/2   cup chopped fresh mint leaves

1/2   cup granulated sugar

Mint leaves for garnish


**In a saucepan, bring the water to a boil.  Add the tea and mint, and let stand 5 minutes to infuse.  Strain into another container, blend in the sugar, and chill.

Place the chilled mixture in your ice cream maker and follow manufacturer’s instructions. If you don’t have an ice cream maker, you can freeze the tea mixture in ice cube trays.  Just before serving, process the mint sorbet in a food processor until it looks finely grained.

Scoop the sorbet into wine glasses, and garnish with a mint sprig.

Makes 1 quart.

“Ginger Tea”

Ginger Tea

Book – “Juices” by “Elsa Petersen-Schepelern”

a piece of fresh ginger

1 teaspoon leaf tea (optional)

sweetener of your choice

1 serving

Peel and grate the ginger. Put in a tea strainer or tea ball, then add the tea, if using.  Put the ball in the cup or balance the strainer over the cup.  Add boiling water and let steep for 1-5 minutes, according to how strong you like the flavor.  Add sweetener if you like, then sip slowly.  The same ginger can be used for extra cup.