TEA RECIPES AND THEIR METHODS OF PREPARATION

TEA RECIPES AND METHODS OF PREPARATION

Whether you use loose tes or teabags, the method of preparation is the same: 

Start with a spotlessly clean teapot made of glass,china or earthenware. Add rapidly boiling water; allow to stand a few minutes and pour out.

. Heat cold water to a full rolling boil.

. Add tea or teabags to the warm pot, allowing 1 teaspoon of loose tea or I teabag for each cup of tea desired.Pour boiling water over the tea           (¾ cup for each cup of tea); let steep 3 to 5 minutes to bring out the full flavor. Stir the tea once to ensure uniform strength.

Strain the tea or remove teabags. If desired, serve with sugar and milk or lemon.

" Do not judge the strength of tea by its color; you must taste it.

Instant tea, a concentrate, should be prepared according to the directions on the jar.

ICED TEA

Follow directions for preparation of tea (above) except-double the amount of tea. Strain tea over ice in pitcher or into ice-filled glasses.

Note: Tea that has been steeped too long or that has been refrigerated will become cloudy. Pour a small amount of boiling water into tea pitcher to make clear again.

DO-AHEAD ICED TEA

A speedy way to make your own on-call iced tea. When you need it, it will always be there.

Use 2 teaspoons loose tea or 2 teabags for each cup of cold water. Place tea in glass container; add water. Cover; refrigerate at least 24 hours. To serve, pour over crushed ice.

SPICED TEA

4 cups boiling water

4 teaspoons loose tea

6 whole cloves, broken into pieces

1/2 teaspoon dried orange peel

1/4 teaspoon cinnamon

Pour boiling water over tea, cloves, orange peel and cinnamon in heatproof container, Cover; let steep 3 to 5 minutes. Stir and strain. 

 6 SERVINGS (⅔ cup each).