“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



Recipe – “Iced Sunshine Tea”


“Food for Thought” – by Colour Library Books


4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water


Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.


Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.


To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

Recipe – “Blackberry Iced Tea”

“Blackberry Iced Tea”
Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer
1/2    to 1 ounce pesticide-free marigold flowers
4        cups hot black tea, such as orange pekoe or Darjeeling
1        cup blackberries
          Honey, to taste
1.    Remove the petals from the flowers.
2.    Place 3 to 4 petals in each compartment  of an ice-cube tray.   Fill the compartments halfway with water and freeze for at least 2 hours.  Fill each compartment to the top with water and freeze until solid.
3.    In a medium-size bowl, combine the hot tea with the blackberries.  Set aside to steep for 1 hour.
4.    With the back of a wooden spoon, crush the berries against the side of the bowl.  Pour the mixture through a fine-meshed sieve into a pitcher, pressing on the solids with the back of the spoon to extract all the liquid; discard the solids.  Add honey to taste and chill for a least 2 hours.
5.    Serve in a tall glasses with the marigold ice cubes.
Makes abut 4 servings.
Suggested Orange Pekoe 

An Indonesian Orange Pekoe tea grown in the northern part of Sumatra. A bold Sumatra tea sometimes used in place of a Ceylon tea when blending several teas together. (Black) Country of origin: Indonesia Type: Bag    Size: 100 g. (Loose Tea)   Price: $14.00 (reg.price)
***Inspired music by “Oleta Adams” – “We Can’t Stay Here” (“Let’s Stay Here – Album)

Recipe – “Fit-to-Be-Thai Iced Tea”


“The Little Black Book of Tea” by Mike  Heneberry

 Pinch of crushed star anise

1          drop red food coloring

2          Tablespoons sweetened condensed milk

Crushed ice

2          cups strong brewed black tea, chilled

*Stir anise and food coloring into condensed milk and pour into 2 tall glasses.  Fill glasses with crushed ice; then cover with tea.  Stir once or twice-just enough for the milk to start to rise up into the tea.

– Makes 2 tall glasses

Recipe – “Truro Tea”


“The Little Black Book of Tea” by Mike  Heneberry

3          cups iced tea

1          cup sweetened cranberry juice

2          teaspoons orange juice concentrate

 *Stir ingredients together and serve over ice.

– Makes about 3 glasses

Recipe – “Chocolate tart with Russian-style Baikal tea”

“Chocolate tart with Russian-style Baikal tea”
“The Tea Box” by Gilles Brochard
7            ounces fine-quality semisweet chocolate, melted
2/3        cup heavy cream
2            cups low-fat milk
1-1/2     teaspoon Russian-style Baikal tea
9-inch    baked pie shell
Crushed pistachios
*    Preheat oven to 300 d. Fahrenheit.  Combine the cream and milk in a saucepan and bring to a boil.
*    Bring 3/4 cup water almost to a boil.   Add the tea and steep 6 minutes to get a strong infusion.
*    Add the tea infusion to the milk and cream.   Then add the melted chocolate and whisk until smooth.
*    Pour into pie shell and bake 20 minutes.
*    Let the tart cool 30 minutes.  If the filling is runny, refrigerate the tart for 20 minutes.  Before serving, garnish top with crushed pistachios.
8     servings.

Recipe – “Green tea coconut pearls”

“Green tea coconut pearls”
Recipe by “The de Chine shop & tea salon, – Paris”
Recipe book – “The Tea Box” by Gilles Brochard
1/2        cups sticky-rice flour
1            teaspoon powdered green tea (Matcha)
2            egg yolks
2            tablespoons coconut milk
               Salt and pepper
               Grated coconut
*    Mix the sticky-rice flour and powdered green tea.  Add 6 tablespoons warm water and stir until thickened.
*    Form mixture into 8 balls about the size of a walnut.   Mix the egg yolks, coconut milk, and a pinch of salt and pepper, to make a paste.  Make a hole in each ball and fill with the egg paste.
*    Drop the balls into boiling water, and cook until they float to the surface.   Remove and drain.   Roll the balls in the coconut.
*    Serve hot or cold.
*    8 servings
—-(Matcha tea available through Lavendar Cove)

Recipe – “Cardinal Punch”


“Farm Journal’s – Country Cookbook” – Edited by Nell B. Nichols

2-1/2    cup boiling water

2            tblsp. black tea

1/4        tsp. ground allspice

1/4        tsp. ground cinnamon

1/8        tsp. ground nutmeg

3/4       cup sugar

1           (1 pt.) bottle cranberry juice cocktail

1/2       cup orange juice

1/3       cup lemon juice

1-1/2    cup cold water

*Pour the rapidly boiling water over tea; add spices.  Cover and let steep 5 minutes.  Strain and stir in sugar.

*Add cranberry, orange and lemon juices and cold water.   Cover; chill thoroughly.  Makes 8 servings.

Recipe – “Matcha Cream Cheese Chicory Boats”


“New Tastes in Green Tea” by Mutsuko Tokunaga

7 oz.          Cream cheese

1-1/3 tsp. Matcha + 3 tsp. Hot water

8-10          chicory leaves

1 medium tomato, peeled and diced watercress or parsley for garnish

*Remove the cream cheese from the refrigerator 20 minutes or so before use to allow it to soften.

*Mix the matcha and hot water and stir briskly until the paste becomes smooth.   Add to the cream cheese and blend thoroughly with a fork.

*Place the cream cheese in a pastry tube and squeeze a little on each chicory leaf.

*Place on a dish, top with diced tomato, and serve with fresh watercress or parsley.