“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.

“Star Anise Tea”

Star Anise Tea

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

1       tea bag, such as English Breakfast

1       whole star anise

sweetener, to taste

milk (optional)

Serves 1





“Farm Journal’s Country Cookbook”



1/3      cup melted butter

1-1/4  cup sugar

2          eggs

¼         tsp. almond extract

1-1/2  cup sifted flour

1          tsp. baking powder

1          tsp. salt

½         milk

1          Tblsp. Grated lemon peel

½         chopped nuts

3          Tblsp. Fresh lemon juice



-Blend well the butter and 1 cup sugar; beat in eggs, one at a time.  Add almond extract.

-Sift together dry ingredients; add to egg mixture alternately with milk.  Blend just to mix.  Fold in peel and nuts.

-Turn into a greased 8-1/2 x 4-1/2 x 2-3/4” ovenproof glass loaf pan.  Bake in slow oven (325 d. Fahrenheit) about 70 minutes, or until loaf tests done in center.

-Mix lemon juice and remaining ¼ cup sugar; immediately spoon over hot loaf.  Cool 10 minutes.  Remove from pan; cool on rack.  Do not cut for 24 hours (it will slice easily).  -Makes 1 loaf.

“Old-fashioned lemonade”

“Old-fashioned lemonade”

by “Herbal Teas” by Richard Craze


juice and grated rind of 2 oranges

juice and grated rind of 2 lemons

1/3   cup light-brown sugar

1      oz. dried mallow

5      cups boiling water


Put all the ingredients in a large tea pot, jug or other container, and pour over the water. Let stand for 30 minutes.  Strain and rinse the lemon and orange rinds before putting in a container that will fit in the fridge where the lemonade should be chilled before serving over ice.  With Alcohol – Add 1 measure (1-1/2 Tbsp.) Fino sherry per half glass for a summery aperitif, or mix half and half with white wine.

New Tea Samplers

A selection of new Loose Tea Samplers are available under Spa Loose Tea Sampler section.

A little tea to try, most teas are available in larger sizes.

Enjoy a new tea today.

Spice cabinet

Out of your spice cabinet – cloves, cinnamon, ginger, garlic powder, anise seed, cardamom, black pepper and nutmeg.   These are often added to your teas for added ingredients.    Many Chai Teas have cinnamon, black pepper, cardamom, cinnamon, cloves or nutmeg added to the teas.   Garlic spread on toast is known to help when you have a flu.    Cardomom is good for circulation.   Ginger is known to give you energy.    These spices are not great with coffee, but some are added into wines.   Pimento in Jamaica smell just like our store bought cloves.   Pimento is used in many food dishes in Jamaica.     Anise seed smells and tastes like licorice and is added into Mediterranean and Arabic food dishes.    Main spices for spice cakes, muffins, cookies are: cinnamon, cloves, nutmeg, cardomom and sometimes ginger.

Antique paper

Creating antique paper

Tear or use a fancy scissor cutting tool  (one used in Scrapbooking) on the edges of the paper, then bunch the paper up into a ball, then spread out the paper so that it is flat.    Then use a Black hot tea bag directly over the paper in different sections of the paper.

To simply create the aged antique look in common white paper.   Let dry before using.

Black Tea bags can also be used to die clothing, using white material turning the material off-white.

Experiment with different teas to change the color effect (green teas can be also used to die fabric a light green).

Creative ideas from “Victoria—The Pleasures of Tea” by (Text by Kim Waller & Foreward by Nancy Lindemeyer)

About High Tea

High Tea

The original High Tea came from the Upper Class and Rich society with their silver setting in coffee and tea, cream pitchers, sugar bowls with tongs and even silver tea caddies (tea chests). Everything is creatively hand-made silver accessories.

The hot water was placed in an urn and usually on a separate table. The urns were usually quite heavy and rested on a cradle.

Between the expensive tea came also the expensive of their sugar supply, Both were placed in a cabinet with a lock.

The early 1600 for Chinese tea was a whopping cost of over $2,500 per pound. Tea was equal to the cost of gems paid by the “nobles”.    In Edinburgh, a jeweler sold tea right next to their luxury gems.    

Along with the favorite High Tea came the dainty sandwiches and the adorable line of sweet desserts. The English were known to have cream that was clotted and a full range of scones to choose from for the sweet delicacies.

For most of the common folks during this time, the price of tea was not affordable.

It is not known how the tea really arrived, but only the rich could afford the premium tea.

Many centuries past and tea became a popular drink in Great Britain. By placing a kettle on the stove and enjoying toast with home-made jam or some plain bread.    Just a simple way to fill the taste buds with a cup of tea and sweet bread.

Reference: “Healing Teas” by Marie Nadine Antol