Tea like never before!

Tea like never before!

Tea is an integral part of the diet of millions of people around the world. India produces the finest teas in and it is no wonder that Indians are one of the major consumers of tea. However, majority of the people are not aware that storing the tea in an appropriate way and the manner in which it is brewed can greatly accentuate tea’s flavour.

It must be stored in an air tight container so that it is does not absorbs the flavours from oil, spices and fruits. Also preferably it shouldn’t be kept close to any of these items. White tea, green tea, black tea and herbal infused tea are the four popular types of teas. We all are aware of the traditional way of preparing these teas. But we can also be innovative with tea and make some really refreshing drinks. Below are some recipes which you can try out. 

 

Green Tea Punch

Ingredients
2 tsp of green tea leaves
1 cup chopped apple
1 tsp grated apple
½ tsp chopped mint
½ inch ginger
2 tsp lemon juice

Method
Heat fresh water for 1 minute and add green tea leaves. Blend the green tea, apple, mint and ginger. Strain the mixture. Then add lemon juice and honey to taste. Garnish with grated apple and mint leaves. Do not boil Green tea or it will taste bitter. It should be brewed at 70-80ºC.

Orange Pekoe

Ingredients
1 tsp orange pekoe – black tea
1 tsp orange peels
2 tsp cardamom powder
1 tsp cinnamon powder
1 tsp saffron
2 tsp powdered almond

Method
In a pan, heat about 1½ cup of water. Add all the above ingredients except powdered almond and cook for 3minutes. Strain the mixture. Place powdered almond at the base of serving cup and pour the prepared tea and serve hot.

Winter Special Masala Tea

Ingredients
2 tsp white tea or black tea
1 Tbsp of lemon grass
2 Tbsp mint
1 tsp chai masala
1 tsp sugar
1 cup skimmed milk

Method
For chai masala: Roast 1 clove, 1 inch cinnamon, 1 black pepper, 1 tsp ginger powder, 1 small piece nutmeg in a pan and blend into powder.
Boil ½ cup of water with sugar, lemon grass and tea for 2minutes. Pour milk, chai masala and boil for another 2–3 minutes. Add mint and cover the pan with a lid for a minute. Strain the tea and serve.