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It
is amazing how versatile
you can be with Darjeeling
Tea.
You can ice it, spice it,
cream it, punch it, and
even eat it. You can win
friends with it and lose
weight with it. But always,
you drink your health
with it.
Below is a selection of
suggestions. Try a few with
pure Indian
Darjeeling Tea.
Remember, Darjeeling
is the exotic one, the 'champagne'
of teas.
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Hot Tea |
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Take fresh water
from the cold tap
and boil. |
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Warm teapot by rinsing
out with hot water.
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Put one teaspoonful
of tea leaf for each
cup into teapot. |
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Pour boiling water
into it. Cover and
wait for three minutes.
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Pour liquid tea
from the teapot into
cup through a strainer.
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Add milk / sugar
to taste. |
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Iced
Tea |
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Take fresh water
from the cold tap
and boil. |
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Put two teaspoonful
of tea into teapot
for each person to
get strong brew. |
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Pour in boiling
water. Cover teapot
and wait for at least
five minutes. |
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Fill three-fourths
of a large glass tumbler
with ice cubes. Pour
tea from the teapot.
Add sugar syrup and
sliced lemon to taste,
but no milk. You can
add a sprig of mint.
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Cool for a few minutes
and imbibe straight
or through a straw.
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Lemon
Tea |
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A tempter at all
times! Into a piping
hot cup of tea, add
a few drops of lemon
(not milk) and sugar
to taste, stir, and
sip in the goodness
of tea with the richness
of lemon |
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Hot Spiced
Afternoon Tea |
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4 pints
water |
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4 oz. sugar |
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1/2 level tsp. whole
cloves |
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1/4 pint Orange
Juice Or squash |
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1/2 a stick of cinnamon
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Juice of 2 lemons
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1 oz. tea |
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Cinnamon sticks
to serve |
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Add the spices to the
water and bring to the boil.
Pour onto the tea and allow
brewing for 5 minutes. Stir,
strain onto the sugar and
stir until dissolved.
Add the fruit juices. To
reheat before serving (if
necessary) place over a
low heat-do not simmer or
boil. Serve with cinnamon
sticks.
Sufficient
for 12 people.
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Tea Fruit
Cup |
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4 oz.
sugar |
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1/4 pint lemon squash
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2 pints water |
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1/4 pint pineapple
Squash |
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1/4 pint strong
fresh tea, strained
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1 small bottle lemonade
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1/4 pint Fruit Syrup
(e.g. rose hip) |
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12 fresh or canned
cherries |
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1/4 pint orange
squash |
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2 bananas, sliced
Ice |
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Boil the sugar and 1/4
pint water together for
5 minutes. Add the cooled
tea, the rest of the water,
the fruit syrup and fruit
squashes. Chill and when
ready to serve add the other
ingredients and the ice.
Sufficient
for 12 people. |
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Tea Punch
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1/2
pint strong tea |
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2 small bottles
ginger ale |
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6 oz. sugar |
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1 large bottle lemonade
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1/2 pint orange
squash |
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1 orange, sliced
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4 tbsps. lemon juice |
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Put the hot tea in a bowl,
add the sugar and stir until
dissolved. Add the orange
squash and lemon juice and
strain. Chill. Just before
serving mix in the ginger
ale, lemonade and orange
slices.
Sufficient
for 12 people. |
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Tea Ice
Cream |
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Dry
tea (with good flavour)
2 oz |
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Refined sugar 1
lb |
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Arrowroot or corn
flour 1 oz |
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Fresh milk 2 lbs |
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Water 10 oz |
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1) Heat water and remove
quickly from fire when boiling.
Rinse out teapot with hot
water and put in tea leaves.
Pour boiling water into
teapot. Infuse for 8 to10
minutes. Strain off infusion
and keep aside.
2) Boil milk. Next, blend
sugar with arrowroot (or
corn flour) thoroughly and
add lo boiled milk. Let
mixture simmer for about10
minutes stirring continuously
to avoid lumps. Remove from
fire; add tea infusion,
stir and freeze.
For
making 2 lbs. of tea ice
cream |
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Tea Jelly
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2 lemons
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3/4 pint (approx.)
freshly brewed tea,
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1 packet lemon jelly
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Whipped cream to
decorate |
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Grate the skins of the
lemons finely. Place the
jelly in a measure and make
up to 1 pint with freshly
brewed tea. Stir until dissolved,
and then cool. When it is
slightly thickened stir
in the grated lemon peel
and pour into a wetted 1-pint
mould or into individual
moulds. Decorate with cream.
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| Source: Indian
Tea Association |
