Monday, April 2, 2012


here are a few more tea recipes from the archives...


A tea dessert

Bouquet of Prunes:
4 cups boiling water
2 tbs spice tea
1 pound of large prunes
1 tsp dried orange peel
1 inch piece cinnamon stick
1/2 cup sugar
1 cup sour cream
2 tbs brown sugar
1/2 tsp orange peel
pour boiling water over spice tea.  Let steep 5 minutes. Wash prunes. Strain tea over prunes. Let soak overnight. Pour prunes and tea into sauce pan; add orange peel, cinnamon and sugar. Simmer gently 25 to 20 minutes or until prunes are tender. Chill; combine sour cream brown sugar and orange peel; spoon onto chilled purnes.
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Ceylon Black Tea is a fully fermented tea grown at high elevations on the Island of Cylon. Here again the careful selection of top quality leaf conined with the skillful processes of fermentation and firing yield anoth superb tea for you enjoyment. Its aromatic heartiness has made it a favorite of the American palate. I found a great tea drink this weekend check it out is made by a small company called Sweet Leaf, run by 2 brothers. I loved the mint/honey and the "sweet" story that was printed on the label.
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Friday, October 1, 2010

What do you know about tea?

Next on the list is Orange Pekoe and Pekoe. This is a blend of the very finest, fully fermented teas.  This blend is designed to give you a full-bodied, hearty brew, equally good at breakfast,luncheon or dinner. The name orange pekoe and pekoe are descriptive terms, referring to the leaf style rather than the flavor. Orange Pekoe leaf is long thin and tightly twisted.  The "Pekoe" leaf is small usually round and tightly rolled.  The term "Pekoe" pronounced Peck-o originated from the Chinese "pai-hao" meaning white hair, probably because of the light colored down like hair appearing on the early young leaves of the tea plant  The "Orange" probably originated from the orange colored tips of the leaves used in the manufacturing of this particular syle of tea.

Tea Up

Just found another great tea site for you to explore. Its called Good4youtea.  So thought I would post a few do's and don'ts about tea.
Do use earthenware,china or clear pyrex teapots.
Do drink tea immediately after brewing for full flavor and bouquet.
Do use half again as much tea in preparing ice tea as you would in preparing hot tea.
Don't judge strength of brew by the color.
Don't shorten the brewing time. If brew is too strong dilute with hot water, to taste.
Don't ever boil tea.
Don't use cream. If you must color it use milk
*Don't let hot brewed tea cool prior to icing. Ice it immediately, this will minimize clouding.
*this bit of info seems to contradict the information given in the Perfect Iced Tea recipe, you will just have to experiment to see which one is the correct statement.

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