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Rhubarb and Ginger Tea Recipes
Tea Recipes Infused Beef on a Green Papaya Salad with Wasabi Dressing
People have been using tea to flavour meats and fish for many, many years in Asia. Tea is usually mixed with oils and spices to form a marinade, giving the meat or fish a very aromatic and delicate tea-like flavour. We love this beef and papaya salad.
FOR THE TEA-INFUSED BEEF
- 1 tbsp yerba mate or Tung Ting oolong whole leaf tea
- finely grated zest of 1 orange (use the juice for the salad)
- 4 tbsp olive oil
- 400g (14oz) steak (fillet or rump)
- FOR THE PAPAYA SALAD WITH WASABI DRESSING
- 3 garlic cloves
- a pinch of salt
- 3 tbsp unsalted, roasted peanuts
- ½ tsp wasabi paste
- finely grated zest and juice of 1 lime
- juice of 1 orange
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 green papaya, about 400g (14oz)
- 1 large carrot
- 100g (3½oz) beansprouts
- First, prepare the marinade for the beef. Place the tea leaves in a pestle and mortar or a spice grinder and grind to fine dust, then sift. Add the orange zest and olive oil and stir. Rub this mixture into the beef, cover and leave to marinate for 1–2 hours (in the fridge or at room temperature).
- Preheat the oven to 180°C/350°F/gas mark 4.
- Now, for the salad dressing. Drop the garlic into a pestle and mortar with the salt and bash to crush well. Add 2 tablespoons of the peanuts and continue bashing until you get a coarse paste. Scrape into a large serving bowl and whisk in the wasabi, lime zest and juice. Then, stir in the orange juice, fish sauce and rice vinegar.
- Next, peel the papaya, cut in half lengthways then place cut side down on a board and slice thinly. Cut again into thin, long matchstick strips and add them to the serving bowl.
- Peel the carrot, cut in half then slice each piece into thin slices and again into long matchstick strips and tip into the bowl along with the beansprouts. Now, toss everything together well.
- To cook the beef, heat an ovenproof pan on high heat and sear the meat all over. Transfer to the preheated oven and cook for 3–5 minutes. Remove from the oven, lift the steak onto a plate and allow to rest for 10 minutes.
- Thinly slice the beef and arrange it on top of the papaya salad and lettuce leaves, sprinkle it with the remaining peanuts and serve.
In this typical Asian tea recipe, there’s tea in the broth, tea in the noodles and tea in the eggs – we love that! We think marbled eggs look like something only a kitchen genius could produce, so go ahead and impress your guests with this unusually artistic and very warming broth.
FOR THE CHICKEN
- 2 tbsp sesame oil
- 5cm (2in) piece of fresh root ginger, finely grated
- 2 garlic cloves, crushed with a pinch of salt
- 1 tbsp Shaosing rice wine or sherry
- ¼ tsp freshly ground white pepper
- 1 tbsp of fish sauce
- 4 boneless chicken thighs (about 400g/14oz)
- FOR THE MARBLED TEA EGGS
- 6 eggs
- 1.5 litres (2 pints 10fl oz) water
- 250ml (8½fl oz) dark soy sauce
- 2 star anise
- 2 tbsp Tung Ting oolong whole leaf tea
- 1 cinnamon stick
- a pinch of chilli flakes
- 1 tbsp Sichuan peppercorns (optional)
- FOR THE HERB SALSA
- 25g (1oz) coriander leaves, finely chopped
- 25g (1oz) mint, finely chopped
- 1 green chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp chopped pistachio nuts
- 3 tbsp sesame oil
- 3 tbsp rice vinegar
- finely grated zest of 1 lime
- salt and freshly ground black pepper
- FOR THE BROTH
- 1.5 litres (2 pints 10fl oz) water
- 6 tbsp green whole leaf tea
- a pinch of salt
- 200g (7oz) green tea soba noodles
- 200g (7oz) green leaves (baby spinach or small leaves pak choi), roughly chopped
- 350g (12oz) edamame (soybeans), peas or skinned broad beans, defrosted if frozen
- 6 spring onions, finely sliced
- 1 tbsp black sesame seeds
Wasabi paste, optional or to serve
- Mix the sesame oil, ginger, garlic and Shaoxing together and season with white pepper and fish sauce in a bowl. Cut the chicken into bite-sized pieces and stir together well. Leave to marinate for at least an hour or overnight in the fridge.
- Next, prepare the marbled tea eggs. Bring a small pan of water to the boil and gently lower in the eggs. Bring back to the boil and simmer for 5 minutes. Take them out of the water and refresh straight away with cold water. Then, using the back of a teaspoon, gently tap and crack the eggshell all over, but be careful to keep the shell intact; you’re not removing the shell at this stage.
- Pour the measured water into a pan with all of the remaining ingredients. Bring the mixture to a boil, then immediately turn the heat to low. Simmer gently for 20 minutes, then turn off the heat, add the cracked eggs, cover with a lid and let the eggs steep for a few hours or overnight. Then, carefully remove the eggshells to reveal the marbled effect beneath.
- Mix all the ingredients for the salsa together in a small bowl and set aside while you make the broth. Pour the measured water into a large pan, bring it to a boil, then remove it from the heat and stir in the tea leaves. Cover and leave to steep for 10 minutes, then strain through a fine sieve into a clean pan.
- Bring the pan back to the boil with a pinch of salt, stir in the soba noodles, return to the boil again, then pour in 240ml (8fl oz) of cold water. Repeat this method twice more, then the noodles should be just tender. Hook out the noodles with tongs and set them aside. Add the chicken pieces to the broth, along with any marinade and simmer gently for 5–10 minutes or until tender.
- Taste for seasoning and adjust to taste, stir in the green leaves, edamame, spring onions and tea eggs – keep the eggs whole as they look so beautiful – and simmer for a few minutes more or until the leaves are just tender. Serve sprinkled with the sesame seeds, some wasabi, if you like, and a spoonful of salsa.
Tea Smoked Duck Breasts with Spiced Pears Tea Recipe
Tea Smoked Duck Breasts with Spiced Pears tea recipe – from Lindy Wildsmith’s amazing book Cured – can be made with commercially smoked duck breast, but if you’d like to have a go at hot smoking your own then this tea-smoked duck is even more delicious. It is so simple and the duck is so unbelievably tender. It’s best served warm.
SERVES 4 AS A STARTER
- 125g (4¼oz) rocket, spinach, watercress and beetroot leaf salad
- 100g (3½oz) green beans, lightly cooked in salted boiling water, drained, plunged into ice water and drained again
- 4 spring onions, shredded
- 10cm (4in) piece of cucumber, cut into matchsticks
- 50g (1¾oz) purple radish sprouts (or radishes work well too, sliced thinly)
- 2 x 150g (5½oz) duck breasts, tea-smoked (see box below)
- 50g (1¾oz) walnut pieces
FOR THE SPICED PEARS
- 250ml (8½fl oz) perry vinegar or cider vinegar
- 20g (¾oz) fresh root ginger, peeled
- 1 garlic clove
- ½ tsp cumin seeds
- 1 bay leaf
- 1 star anise
- a pinch of ground mace
- a pinch of sea salt
- 100g (3½oz) light muscovado sugar
- 750g (1lb 11¾oz) firm pears, peeled and cut in half
FOR THE DRESSING
- 1 tsp thyme leaves
- 2 tbsp walnut oil
- 2 tbsp olive oil
- 5 tsp red wine vinegar
- 1 tsp runny honey
- a pinch of sea salt
- First, make the spiced pears. Put the vinegar, ginger, garlic, cumin seeds, bay leaf, star anise, mace, salt and sugar in a pan and bring to simmering point. Cook gently until the sugar has dissolved, then increase the heat and boil for 5 minutes to reduce.
- Poach the pear halves in the spiced syrup until tender. Reserve 2 pear halves and slice them for this recipe and transfer the rest to a sterilised jar and seal.
- Next, make the salad dressing. Put all the dressing ingredients in a screw-top jar, replace the lid and shake well. Taste and adjust as necessary.
- Smoke the duck breasts, see box below. If you prefer crispy duck skin then sear the duck breast in a hot frying pan after smoking and before slicing. Otherwise, slice the tea-smoked duck breasts thinly.
- Now, to assemble the salad. Put the salad leaves, beans, spring onion, cucumber and purple radish sprouts in a bowl. Drizzle over the dressing and toss lightly. Either divide the salad between 4 plates and arrange the pears and the duck breast on the side, sprinkled with the walnut pieces or arrange the duck and pears on top of the salad and serve from the salad bowl – whichever you prefer.
DIY Hot Smoking With Tea
You can hot smoke at home without going to the trouble or expense of buying special kit. Simply use a heavy-based lidded wok or steamer with a cooking rack inside, or use the steamer basket. You can even use a covered heavy-based roasting tin with a trivet.
If you don’t want to ruin said pots and pans forever, line the base and sides with several layers of foil. Spread some rice over the base of the pan along with some of your favourite tea leaves (a teaspoon or so) to aromatise the duck and sprinkle over some plain sugar, which will be the fuel.
Then, place the duck breasts on the rack. Set your improvised smoker over high heat for 10 minutes, which is long enough to ignite the fuel. Unless you have a professional venting system in your kitchen, use a gas barbecue outdoors to ignite your fuel, then it can puff away. Hot smoking is basically cooking with the added element of smoke and therefore you can mostly follow the cooking times you would use for other quick-cooking processes.
Duck breasts take 20–30 minutes; but, for example, scallops, oysters, mussels and prawns would take mere minutes, thin fillets of fish not much longer, with big pieces of meat taking much longer. But there is no substitute for experimenting to achieve the right results. As a general guideline, when the meat or fish turns opaque, it is ready. Happy (tea recipes) smoking!
Mao Feng Coriander Prawns Tea Recipes
Throughout Asia, tea is used in lots of fish dishes. It’s popular to smoke fish with tea, but you can use it to add depth to sauces and – in this instance – batters. In this yummy prawn dish, the batter is light and fragrant and the herb sauce is super-tasty.
SERVES 4 AS A STARTER
- 300g (10½oz) shelled raw tiger prawns, with tail on and deveined
- FOR THE HERB SAUCE
- 150ml (5fl oz) water
- 1 tbsp Mao Feng green whole leaf tea
- 2 garlic cloves, peeled and sliced
- a 5cm (2in) piece of fresh root ginger, finely grated
- 1 medium red or green chilli, deseeded and roughly chopped
- 3 spring onions, chopped
- 25g (1oz) coriander leaves and stalks, chopped 50g (1¾oz) watercress, chopped
- 1 small avocado, stoned and peeled
- juice of 1 lime
- sea salt flakes and freshly ground black pepper
FOR THE BATTER
- 3 eggs and 3 egg whites
- 100g (3½oz) potato flour
- 2 tbsp Mao Feng green whole leaf tea
- a small handful of whole coriander leaves groundnut oil, for deep-frying
lime wedges, to serve
- To make the sauce, in a pan bring the measured water to the boil and add the tea leaves, followed by the garlic, ginger, chilli and spring onions. Remove from the heat and leave all to infuse for 5 minutes.
- Stir in the chopped coriander and watercress and stir until wilted. Cool slightly then transfer to a food processor and whizz along with the avocado, lime juice and a pinch of salt, until smooth. Season with black pepper.
- Next, get on with the batter. Beat the whole eggs and potato flour in a bowl until smooth. In a separate bowl, whisk the egg whites until they reach soft peaks. Beat one-third of the whites into the flour, along with the tea leaves and coriander leaves and then gently fold in the rest of the beaten egg whites.
- Put a wok or deep pan over high heat and fill to a quarter of its depth with groundnut oil. Heat the oil to 180°C (350°F), or until a cube of bread turns brown in 15 seconds. Dip the prawns in the batter one by one and carefully lower them into the oil; you’ll need to cook them in several batches. Cook until golden, turning occasionally, then lift from the oil and drain on kitchen paper. Sprinkle with sea salt and serve hot with lime wedges.
Lemongrass Tea Smoked Mackerel with Rhubarb Relish Tea Recipes
We think smoked mackerel is delicious. And tea-smoked mackerel, as here, is even more delicious. The relish – made with lemongrass tea and rhubarb – gives you a wonderfully citrus sharpness that works perfectly with the smoky, oily fish.
FOR THE RHUBARB RELISH
- 200g (7oz) golden caster sugar
- 100ml (3½fl oz) red wine or cider vinegar
- 6 tbsp lemongrass whole leaf tea, tied in a muslin bag
- 1 red chilli, finely chopped
- 6 spring onions, finely sliced
- 550g (1lb 3½oz) rhubarb, untrimmed weight (450g/1lb trimmed)
- FOR THE MACKEREL
- 100g (3½oz) light brown sugar
- 100g (3½oz) rice
- 100g (3½oz) Mao Feng green loose tea
- 4 mackerel fillets, about 150g (5½oz) each with skin on
- salt and freshly ground black pepper
- oil, for greasing
Lime wedges and salad leaves, to serve
- First, make the rhubarb relish. In a pan, pop the sugar, vinegar and tea in the muslin. Bring the liquid to the boil, stirring every now and then to dissolve the sugar. Add the chilli, reduce the heat and simmer for 10 minutes. Add the spring onion and cook for a further 5 minutes. Finally, add the rhubarb and cook for 3–4 minutes or until just tender. Remove from the heat and leave to cool and infuse. Then squeeze out all the liquid from the muslin bag.
- Mix the sugar, rice and tea leaves together and place on a double sheet of foil in the bottom of a large wok and place a trivet on top (you can use a round cake cooling tray as the trivet).
- Season the mackerel and lay each fillet on a piece of parchment paper, skin side up in a single layer on the trivet. Start to heat over moderate heat until the tea just starts to smoulder, then cover very tightly with a lid or a tent of foil. Turn off the heat and let the mackerel cook for 15 minutes.
- Serve the mackerel with the rhubarb relish, lime wedges and salad.
Why use coffee when you could use tea?! Especially when you could use chocolate tea and Matcha. In this delicious twist on the traditional tiramisu, the tea flavours work a treat with the creamy mascarpone, and the ginger gives an extra yummy kick.
150ml (5fl oz) water
4 chocolate flake tea temples (or other chocolate whole leaf mesh tea bags)
250g (9oz) plain sponge, chocolate cake or Green tea pound cake
2 eggs, separated
3 tbsp golden caster sugar
½ tsp vanilla extract
500g (1lb 2oz) mascarpone
1 knob stem ginger, finely chopped (optional)
1 Pour the measured water into a small pan and bring to the boil. Pop in the chocolate tea temples (or whole leaf mesh bags, if using), then remove the pan from the heat and leave to infuse for 15 minutes, then squeeze out the tea temples and transfer the liquid into a shallow dish.
2 Cut the cake into 8 x 2cm (3¼ x ¾in) long fingers. Dip each finger into the tea mixture, then use these to line a dish, evenly pouring over any remaining tea.
3 In a bowl, beat the egg yolks with the sugar and vanilla until light, then beat in a little of the mascarpone and then beat in the rest with the chopped stem ginger.
4 In a separate bowl, whisk the egg whites until they reach soft peaks. Beat one-third of the whites into the mascarpone mixture and then gently fold in the rest. Spoon this mixture over the soaked cake in the dish.
5 Dust with cocoa, sprinkle with a little Matcha powder, cover and set aside in the fridge for at least an hour before serving.
If you love Earl Grey tea then what could be better than Earl Grey-flavoured biscuits to go with it? This recipe is from Country Living’s Food & Drink Editor, Alison Walker’s book Handmade Gifts from the Kitchen – make them for yourself as a treat or give them as a gift for any tea lover – The perfect afternoon Tea.
175g (6oz) plain flour
50g (1¾oz) icing sugar
1 tsp Earl Grey strong whole leaf tea
100g (3½oz) butter, softened, plus extra for greasing
1 medium egg yolk
1 Put the flour, icing sugar and tea into a food processor. Add the rest of the ingredients and whizz to form a soft dough. Shape into a disc, wrap in clingfilm and chill for 20 minutes.
2 Meanwhile, preheat the oven to 190°C/375°F/gas mark 5, and lightly grease 2 or 3 baking sheets.
3 Remove the dough from the fridge and lightly flour a work surface. Roll out to a 5mm (¼in) thickness, cut out shapes with a 5cm (2in) heart-shaped cutter (or various sizes) and space apart on the baking sheets.
4 Bake in the preheated oven for 8–10 minutes until lightly golden. Leave to cool on the sheets for a couple of minutes before transferring to wire racks to cool completely. These biscuits keep for up to 4 weeks in an airtight container or sealed packet.
Macarons are such a treat. Light and delicate, sweet and creamy, and fancy-looking all at the same time. The bergamot flavouring in Earl Grey is just perfect with the almondy loveliness of these macarons. You friends will be impressed too!
MAKES ABOUT 20
FOR THE MACARONS
175g (6¼oz) icing sugar
125g (4¼oz) ground almonds
2 tbsp Earl Grey strong whole leaf tea
3 large egg whites
a pinch of salt
75g (2¾oz) caster sugar
FOR A LAVENDER FILLING
½ tbsp dried lavender, ground
75g (2¾oz) icing sugar
100g (3½oz) butter, softened
FOR A LEMON FILLING
100g (3½oz) butter, softened
finely grated zest and juice of ½ lemon, plus more juice, to taste
75g (2¾oz) icing sugar
1 Preheat the oven to 160°C/310°F/gas mark 2½.
2 Make the macarons. Whizz the icing sugar, almonds and tea leaves in a food processor until they are very finely ground.
3 Whisk the egg whites with a pinch of salt until they form soft peaks, then gradually whisk in the caster sugar, a spoonful at a time, until the meringue is thick and glossy.
4 Next, fold half of the almond and tea mixture into the meringue and mix well, then fold in the remaining mix, until it is smooth and shiny and has a ribbon-like consistency. Spoon half of the mixture into a piping bag with a 1cm (½in) nozzle.
5 Line 2 baking sheets with baking parchment and pipe into 40 small rounds, about 3cm (1¼in) across; they will expand just a little when they cook. Leave to stand at room temperature for 10–15 minutes to form a slight skin – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes, then remove from the oven, slide the trays onto cooling racks and leave to cool completely on the paper. Meanwhile get on with making your choice of fillings.
6 For the lavender filling, whizz the dried lavender flowers with the icing sugar in a food processor until very fine then sift into a bowl. In another bowl, beat the butter until light and fluffy then beat in the lavender-flavoured icing sugar. It’s now ready to use.
7 For the lemon filling, beat the butter with the lemon zest until light and fluffy, then gradually beat in the icing sugar and half of the juice. Once smooth, taste, adding more lemon juice if needed.
8 Sandwich 2 macarons with a teaspoon of your chosen filling and continue in this way to use all the filling and all the macarons to create a batch of these little treats.
Bread and butter pudding is one of the most comforting puds. This version uses hot cross buns (genius!) and the chai tea with all its spices adds heaps more warmth and flavour. We love to make them in individual cups for cuteness.
300ml (10fl oz) milk
300ml (10fl oz) single cream
2 tbsp chai whole leaf tea
75g (2¾oz) golden caster sugar
6 hot cross buns
50g (1¾oz) butter, softened
1 Pour the milk and cream into a pan and sprinkle in the chai. Bring to just below the boil, remove from the heat and then leave to steep for 5 minutes.
2 Meanwhile, whisk the eggs with the sugar in a bowl and strain the tea-infused cream mixture through a sieve (to remove the tea leaves) and onto the eggs and sugar, whisking all the time. You now have a custard; it will thicken up as it bakes.
3 Cut each hot cross bun horizontally into 3 equally sized slices and butter 1 side of each piece. Place the bottom third of each bun into the bases of six 200ml (7fl oz) ramekins, mugs or even large tea cups.
4 Pour a little of the custard into each ramekin or cup, then add the middle section of the buns. Add more of the custard to each until it is all used up, then top with the last slices of the buns, with the cross uppermost. Press slightly but don’t submerge the tops. Set aside for 30 minutes to soak. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.
5 Arrange the ramekins or cups in a roasting tin, place in the oven and carefully fill the tin with boiling water until it comes halfway up the cups. Bake for about 20 minutes or until just cooked, but a bit wobbly in the centre. Serve warm but not hot.
Tea cake recipes
Roger Pizey knows a thing or two about cakes and we love his version of this delicious cake (taken from his book World’s Best Cakes), which uses one of our favourite ingredients – Matcha. In this ‘East meets West’ cake, the subtle flavour of the Japanese green tea infuses a Western pound cake – with fabulous and colourful results.
375g (13oz) plain flour
1 tsp baking powder
2 tbsp Matcha
275g (9¾oz) butter, softened
275g (9¾oz) caster sugar
4 eggs, beaten
1 Preheat the oven to 170°C/325°F/gas mark 3, and grease and line a 25cm long x 8 x 8cm (10 x 3¼ x 3¼in) deep loaf tin with baking parchment.
2 Sift the flour, baking powder and Matcha together into a bowl.
3 Cream the butter and sugar together until light and fluffy, and then slowly add the eggs, mixing in a little flour halfway through.
4 Add the rest of the flour mixture and mix together until fully combined.
5 Turn the mixture into the prepared tin and bake in the preheated oven for 40–50 minutes. Allow to cool for 10 minutes in the tin and then turn out onto a wire rack, then strip off the baking parchment.
6 Serve with green tea or any other delicately flavoured tea.
Many nations have their own version of this delicious tea loaf, but here’s a great tried-and-tested recipe from all-round creative Jane Brocket. This cake has a lovely texture and taste, slices beautifully and is delicious spread with butter and served with hot tea. You can use a basic black tea to soak the fruit or mix it up with aromatic varieties, such as Earl Grey or lapsang souchong.
375g (13oz) mixed dried fruit and peel
250ml (8½fl oz) strained, cold tea (strong, no milk or sugar)
butter, for greasing
150g (5½oz) soft brown sugar or muscovado sugar (dark or light)
1 egg, lightly beaten
250g (9oz) plain flour
1 heaped tsp baking powder
a pinch of mixed spice, grated nutmeg or ground cloves (optional)
finely grated zest of 1 lemon
1 Begin the night before with soaking the fruit. Put the dried fruit and cold tea in a mixing bowl. Cover and leave to soak overnight at room temperature.
2 Next day, when you are ready to bake, preheat the oven to 160°C/310°F/gas mark 3, and grease and line a 22 x 11 x 7cm (8½ x 4¼ x 2¾in) loaf tin.
3 Add the sugar and egg to the soaked fruit and mix well with a wooden spoon or flexible spatula. Sift in the flour, baking powder and spice (if using), and mix well until thoroughly combined.
4 Spoon the mixture into the prepared loaf tin and level the surface with the back of the spoon. Bake in the centre of the oven for 1–1¼ hours until a metal skewer or sharp knife inserted into the centre of the cake comes out clean.
5 Remove from the oven, transfer to a wire rack and allow to cool before turning out of the tin. Serve in slices with or without butter, whichever you prefer.
FRUIT CAKES FROM AROUND THE WORLD
We like to maximise the fruitiness of this fruit cake by soaking the dried fruit in a strong brew, just as in Jane Brocket’s recipe above. The Welsh fruit loaf – bara brith – also uses tea in this way; as does the Irish barmbrack, which is brought out at Halloween – this cake has added coins (for good luck). North of the border, the Scots like to use a tot of sherry (rather than tea) in their classic Dundee cake. Elsewhere in the world, other flavours can make yet more delicious fruit cakes. In the Caribbean, for instance, rum is a favourite added flavour; but you’ll also find rum in the classic Eastern European fruity cakes, such as Cozonac, which is traditionally eaten at Easter. In the past, American fruit cakes used brandy or a strong alcoholic liqueur but mostly these are alcohol-free nowadays. We reckon they should try our tea-based version!
Chestnuts – all comforting and Christmassy – taste amazing in this muffin recipe that uses chai tea (with its warming spices) and a yummy, sticky, chai tea glaze. They are perfect with a steaming mug of chai latte when it’s cold outside.
FOR THE CHAI GLAZE
50g (1¾oz) icing sugar
juice of 1 lemon
2 chilli chai tea temples (or 4 tsp chilli chai or chai whole leaf tea)
FOR THE MUFFINS
250ml (8½fl oz) milk
250g (9oz) cooked chestnuts
1 tbsp chai whole leaf tea
2 eggs, beaten
100g (3½oz) golden caster sugar
180g (6½oz) plain flour
2 tsp baking powder
a pinch of salt
1 First, make the glaze. Place the icing sugar, lemon juice and tea temples (or whole leaf tea, if using) into a small pan and heat gently, remove from the heat then set aside to cool and infuse. Meanwhile, pour milk into another pan and pop in the chestnuts and other whole leaf tea. Bring to just below the boil, then remove from the heat and leave to infuse for 30 minutes.
2 Preheat the oven at 200°C/400°F/gas mark 6 and line a 12-hole muffin tin with cases. Meanwhile, beat the eggs in a large bowl and then strain the infused milk over the eggs and beat together. Reserve one-third of the chestnuts from the sieve and transfer the rest to the bowl of a food processor along with the sugar and whizz until smooth. Whisk this into the egg and milk mixture.
3 Next, sift the flour, baking powder and salt together into a bowl, crumble in the reserved chestnuts and fold this into the egg mixture.
4 Place a spoonful of mixture into each paper case, filling each just over halfway. Bake for 15–20 minutes in a preheated oven, or until golden brown.
5 Remove the tin from the oven and transfer to a wire rack to cool. Lift or strain the tea temples (or tea leaves, if using) from the syrup, and brush it on the top of each muffin while they are still hot (this makes for a shinier glaze) and leave to cool for 5 minutes before lifting the muffins out of the tin and onto the rack to cool completely.
MAKES 24 PIECES
150ml (5fl oz) boiling water
9 apple and cinnamon tea temples (or 6 tbsp apple and cinnamon whole leaf tea)
300g (10½oz) unsalted butter
75g (2¾oz) light brown muscovado sugar
125g (4¼oz) golden syrup
1 apple, peeled and grated
200g (7oz) rolled oats
200g (7oz) jumbo oats
200g (7oz) mixture of seeds and nuts (we used sunflower seeds, pumpkin seeds, goji berries, dried blueberries, dried cranberries and pine nuts)
a pinch of sea salt
1 Pour the boiling water into a bowl with the tea temples (or whole leaf tea, if using) and leave to infuse for 1 hour.
2 Preheat the oven to 170°C/325°F/gas mark 3, and line a 25 x 30cm (10 x 12in) baking tray with baking parchment.
3 Place the butter in a heavy-based pan over a low heat. When the butter has melted, give it a stir, remove from the heat and stir in the sugar and golden syrup followed by the strained, infused tea (squeeze out the tea temples to get every ounce of flavour out). Stir until well combined, then add the grated apple, oats, the seed and nut mixture and salt and mix well.
4 Tip the mixture into the prepared baking tray and spread evenly, pressing down with the back of a spoon. Bake for 20–30 minutes, or until golden.
5 Remove from the oven and leave the flapjack to cool for a few minutes in the baking tray. While it is still warm, mark it into squares with a knife. Once it’s completely cold, simply break the flapjack into pieces; they should snap away cleanly where you’ve marked them. Enjoy with a cup of tea!
Traditionally this cake is served at Jewish New Year – Rosh Hashanah – a time to reflect on the past and look forward to the future. We love that tea is involved in such celebrations. The tea makes this cake beautifully moist. This cake works best when it is made a few days before being served, so says chef pâtissier Roger Pizey, as the sweet honey flavours develop over time.
150g (5½oz) brown sugar
280ml (9½fl oz) cold tea (we used 2 morning glory tea temples or 4 tsp English Breakfast whole leaf tea to make a nice brew)
150ml (5fl oz) vegetable oil
180g (6½oz) honey
330g (11½oz) self-raising flour
½ tsp mixed spice
½ tsp ground ginger
½ tsp ground cinnamon
1 tsp bicarbonate of soda
1 Preheat the oven to 160°C/310°F/gas mark 2½, and grease and line a 21cm (8in) round cake tin with baking parchment.
2 Combine the sugar, egg, tea, oil and honey well in one bowl. In a separate bowl, sift the dry ingredients and then mix everything together.
3 Pour the cake mixture into the prepared cake tin and bake for 1 hour or until a cocktail stick inserted into the centre comes out clean.
4 Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack and strip off the baking parchment. Enjoy this cake at teatime or after dinner as a tasty dessert.
We love anything that contains Matcha (we’re total tea nuts after all), but Matcha tastes especially delicious with white chocolate and anything nutty, so these cupcakes are mindblowingly good. Creamy, sweet with a delicate green tea flavour. Yes please!
180g (6½oz) self-raising flour
1 tsp baking powder
1 tbsp Matcha
a pinch of sea salt
180g (6½oz) unsalted butter, softened
180g (6½oz) caster sugar
½ tsp vanilla extract
3 large eggs
100g (3½oz) pistachios, chopped
FOR THE WHITE CHOCOLATE FROSTING
300ml (10fl oz) double cream
½ vanilla pod
100g (3½oz) white chocolate, chopped
1 Make the chocolate frosting. Put half of the cream in a pan. Cut the vanilla pod in half lengthways and scrape out the seeds into the cream, and drop in the pod. Bring to just below the boil then remove from the heat, remove and discard the used pod and whisk in the chopped chocolate until smooth. Cool then place in the fridge and leave to chill for about an hour.
2 When the frosting’s almost ready, preheat the oven to 180°C/350°F/gas mark 4, and line 2 12-hole cupcake tins with 24 paper cases.
3 In a bowl, sift the flour, baking powder, Matcha and salt together.
4 In a separate bowl, beat the butter, sugar and vanilla together until very smooth. Add the eggs one at a time, adding some flour halfway through, if necessary, and beating well after each addition.
6 Spoon the cupcake mixture into the cases and bake for 15–20 minutes or until risen and slightly golden.
7 Remove the cupcakes from the oven and transfer to a wire rack to cool for 5 minutes, then remove from the tins and leave to cool completely.
8 In another bowl, whip the remaining cream until it reaches soft peaks. Beat in one-third of the whipped cream into the chilled chocolate cream mixture and then fold in the remainder. Transfer to a piping bag ready for decorating the cupcakes. Pipe the frosting onto the cupcakes, spread a little with a knife and then top with a sprinkle of the remaining chopped pistachios.
Matcha works so well with chocolate. You can buy these truffles from premium food halls, but it’s more fun to make your own, especially when the truffley part is that wondrously bright green.
MAKES ABOUT 40 TRUFFLES
FOR THE TRUFFLES
120ml (4fl oz) double cream
300g (10½oz) white chocolate, finely chopped
2 tbsp Matcha, plus extra for dusting
FOR THE COATING
100g (3½oz) each of white, milk and dark chocolate
icing sugar, for dusting
1 Bring the cream to the boil in a small pan. Remove from the heat and tip in the white chocolate and whisk quickly until the chocolate is melted and smooth.
2 Sift in the Matcha and beat well again. Pour the chocolate mixture into a bowl, cover and chill for 4–5 hours or until completely set.
3 Using a teaspoon, scoop out small spoonfuls of the truffle mixture onto a tray or a plate and return to the fridge for 10–15 minutes.
4 When the mixture has firmed up again, dust the palm of your hand lightly with a little icing sugar and roll each piece of truffle mixture into a neat ball and place back on the tray. Return to the fridge while you melt the chocolate.
5 Melt the chocolate in three separate bowls. Using one bowl of melted chocolate at a time, spoon a little of the chocolate onto a plate and roll a ball of truffle evenly around to coat and return to the tray. Repeat with one-quarter of the truffles and place these back in the fridge. Repeat with the remaining truffles and melted chocolate, then recoat the first truffles. You’ll need to roll the truffles in the melted chocolate about three times, until you’ve used all the chocolate up and to get a good coating. Roll the remaining quarter of truffles in cocoa powder. Finally, sprinkle all the truffles with a little more Matcha powder before the chocolate sets.
It’s hard to imagine a more perfect partner for a cuppa as William Curley’s melt-in-the-mouth recipe marries two of our favourite things – shortbread and Matcha.
MAKES ABOUT 60
- 185g (6½oz) plain flour, sifted
- 125g (4½oz) unsalted butter, cut into cubes, at room temperature
- 60g (2oz) caster sugar
- 1 tsp Matcha, plus extra for dusting
- 500g (1lb 2oz) fine dark chocolate, melted, to coat
- Put all the ingredients, except the chocolate, into a bowl and mix until the ingredients come together in a dough.
- Remove from the bowl. Roll the dough to 5mm (¼in) thick on a lightly floured surface. Cut into 4cm (1½in) squares and transfer to a baking tray lined with a non-stick baking mat or baking parchment. Leave to rest for at least 1 hour in the fridge.
- Preheat the oven to 160°C/325°F/gas mark 3. Bake the shortbread in the preheated oven for 20–25 minutes until lightly golden. Remove from the oven and transfer to a wire rack to cool. Dip in melted dark chocolate and dust with Matcha powder. (If you prefer and have time, you could temper the chocolate so that you keep its wonderful shine.)
Liquorice and Mint Choc Chip Ice Cream with Dark Chocolate Tuille
Wow, wow, wow! This is 100% our favourite ice cream flavour. Naturally sweet liquorice, super-fresh mint, dark chocolate and wonderfully creamy ice cream – it’s an explosion of amazing flavours. And you can make a chocolate tuille to go with it, if you’re feeling fancy.
MAKES 1.6 LITRES (2 PINTS 14FL OZ)
FOR THE ICE CREAM
1 litre (1¾ pints) whole milk
300ml (10fl oz) double cream
7 tbsp liquorice and mint whole leaf tea
6 egg yolks
250g (9oz) sugar
100g (3½oz) dark chocolate, finely chopped, or dark chocolate chips
FOR THE CHOCOLATE TUILLE (MAKES ABOUT 20 TUILLES)
50g (1¾oz) plain flour
1 tbsp cocoa powder
50g (1¾oz) unsalted butter, softened
50g (1¾oz) icing sugar
1 large egg white, lightly beaten with a tiny pinch of salt
1 Pour the milk and cream into a pan and sprinkle in the tea leaves. Bring to the boil, remove from the heat and steep for 1 hour.
2 Next, whisk the egg yolks with the sugar in a bowl and strain the tea-infused cream mixture through a sieve (to remove the tea leaves) and onto the eggs and sugar, whisking all the time. Pour back into the pan and heat gently, stirring all the time, for about 5 minutes; the mixture will only thicken very slightly. Remove from the heat, pour into a clean bowl, cover with clingfilm gently pressing it onto the surface of the custard to prevent a skin from forming, then cool and chill completely.
3 Churn the chilled custard in an ice cream maker. Once ready, stir the chocolate evenly through the ice cream. If you don’t have an ice cream maker, then you can freeze the custard in a plastic container, whisking well every half an hour or so, until evenly slushy, then whizz up in a food processor. Return to the freezer and freeze for a further 30 minutes then whizz again until smooth. Stir in the chopped chocolate or choc chips, then freeze until set.
4 While the ice cream is freezing, make the chocolate tuilles. Line a baking tray with baking parchment. Sift the flour with the cocoa powder into a bowl. In a separate bowl, beat the softened butter and icing sugar together until well blended.
5 Gradually beat the egg white into the butter and sugar mixture, then beat in the flour and cocoa a little at a time until you have a smooth mixture. Leave to rest for 30 minutes.
6 Preheat the oven to 180°C/350°F/gas mark 4. Place a teaspoonful of the mixture onto the prepared tray and using the back of the teaspoon, working in circular movements, spread the mix out thinly to an even circle about 8cm (3in) in diameter. Repeat two or three times, evenly spaced out. Only bake a few at a time as they harden very quickly once out of the oven.
7 Bake for about 5–6 minutes or until just set. Remove from the oven quickly and carefully. While the tuilles are still hot, roll quickly around the handle of a wooden spoon, drape over a rolling pin or leave until set. If the tuilles cool and harden before you have the chance to mould them, return the tray to the oven for a minute or so to soften then mould as above.
8 When ready to serve, remove the ice cream from the freezer to soften (about 10 minutes ahead of serving) then scoop into glasses and serve with the chocolate tuilles.
Adults and kids alike will love making and eating these. Make real, all-natural ice lollies and slushies using good-quality whole-leaf teas and herbal infusions. Do experiment with your favourite tea but we’ve given you our favourites here.
MAKES 12 LOLLIES
750ml (1 pint 6fl oz) water
4 rhubarb and ginger tea temples
50g (1¾oz) golden caster sugar
500ml (18fl oz) double cream
1 vanilla pod
12 lolly sticks
1 In a pan, pour in the measured water and bring to the boil. Pop in the tea temples, remove from the heat and leave to steep for 5 minutes. Squeeze out the tea temples and discard, then stir in 25g (1oz) of the sugar until it has dissolved. Leave to cool and then chill completely.
2 Pour the cream and the remaining sugar into a pan along with the vanilla pod and bring slowly to the boil, making sure the sugar dissolves. Cover and leave to cool completely, then remove the vanilla pod.
3 Place 12 x 75ml (3fl oz) ice lolly moulds in their holders in the freezer and pour the rhubarb tea mixture into each mould, about halfway up the mould, then freeze. (If you’re feeling quirky, then prop the moulds at different angles to get a more interesting design once they’re frozen.) When solid, pour the custard mixture on top (just below the top to allow for expansion) and freeze again. When they’re half frozen (after about 1–2 hours), add a lolly stick to each and return to the freezer until completely solid.
MAKES 10 LOLLIES
750ml (1 pint 6fl oz) water
100g (3½oz) runny honey
2 tbsp super fruit (or hibiscus with mixed berries) whole leaf tea
juice of ½ lemon
edible flowers or petals (such as rose petals, small pansies or violas)
10 lolly sticks
1 In a pan, pour in the measured water and bring to the boil. Pour into a measuring jug, stir in the honey and tea leaves and leave to steep for 5 minutes, then strain and add the lemon juice. Leave to cool and then chill completely.
2 Pour a little liquid into each of 10 x 75ml (3fl oz) ice lolly moulds and add a couple of small edible flowers or petals.
3 Place the moulds in the freezer and freeze until solid then add more flowers and more tea and continue this freezing and topping up process to have suspended flowers throughout the lolly until all the tea mixture has been used (finish off just below the top of the moulds to allow for expansion). Be sure to add a lolly stick to each lolly at the last layer. Freeze until solid.
LEMON AND GINGER TEA LOLLIES
MAKES 10 LOLLIES/SERVES 8 AS A SLUSHY
750ml (1 pint 6fl oz) water
100g (3½oz) runny honey
6 tbsp lemon and ginger whole leaf tea
finely grated zest and juice of 1 lemon
10 lolly sticks (optional)
1 In a pan, pour in the measured water and bring to the boil. Pour into a measuring jug, stir in the honey, tea leaves and lemon zest and leave to steep for 5 minutes, then strain and add the lemon juice. Leave to cool and then chill completely.
2 Pour the liquid into each of 10 x 75ml (3fl oz) lolly moulds (just below the top of the moulds to allow for expansion) and pop in the freezer; freeze for 1–2 hours or until half set, then add a lolly stick to each mould and return to the freezer until solid.
3 If you want to make the slushy, then pour the mixture into a 25 x 15cm (10 x 6in) cake tin. Place in the freezer and freeze for about an hour or until ice crystals are forming around the rim and on the base of the tin. Scrape the mixture with a fork, combining well with any liquid, then return to the freezer. Repeat every 45 minutes or so until you see uniform crystals forming (it’ll take about 3–4 hours in total). Spoon the flakes of slushy into pretty glasses to serve.
BLACKCURRANT TEA AND CHOCOLATE TRUFFLE ICE CREAM
There’s something about the slightly smoky, potent and fruity flavour of blackcurrant tea that makes it the perfect complement to chocolate as in this recipe from David Lebovitz’s book The Perfect Scoop. If you prefer more fragrant teas, then switch the blackcurrant tea leaves below to loose-leaf Earl Grey, Tung Ting oolong or super fruit (hibiscus with mixed berries) instead.
MAKES ABOUT 1 LITRE (1¾ PINTS)
FOR THE CHOCOLATE TRUFFLES
140ml (4¾fl oz) double cream
3 tbsp corn or glucose syrup
170g (6oz) dark chocolate (45% minimum cocoa solids), chopped
1 tsp cognac, rum or other liqueur
FOR THE ICE CREAM
250ml (8½fl oz) whole milk
150g (5½oz) sugar
15g (½oz/10 tsp) blackcurrant whole leaf tea (or another tea, see intro)
500ml (18fl oz) double cream
5 large egg yolks
1 First, make the truffles. Heat the cream with the corn or glucose syrup in a small pan until it just begins to boil. Remove from the heat and add the chocolate, stirring until it’s melted and the mixture is smooth. Mix in the alcohol. Scrape the mixture into a small bowl and freeze until firm, about 1 hour.
2 Line a dinner plate with clingfilm. Form little 2cm (¾in) truffles using 2 small spoons; you can, of course, make them bigger or smaller depending on what takes your fancy. Scoop up a teaspoonful of truffle mixture, then scrape it off with the other spoon onto the dinner plate. Repeat, using all the truffle mix. Freeze the truffles until ready to mix into the ice cream. These truffles can be refrigerated or frozen, well wrapped, for up to 2 weeks.
3 Now, for the ice cream. Warm the milk, sugar, tea leaves and half of the cream in a medium pan. Cover, remove from the heat and allow to steep at room temperature for 1 hour.
4 Rewarm the tea-infused milk. Pour the remaining cream into a large bowl and set a sieve on top. You’ll need a large bowl of iced water too.
5 In a separate bowl, whisk the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the pan.
6 Stir the mixture constantly over a medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Next, pour the custard through the sieve into the bowl of cream, pressing gently on the tea leaves to extract the maximum flavour from them; then discard the leaves. Stir the mixture until cool over an ice bath.
7 Chill the mixture thoroughly in the fridge, then freeze it in an ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, freeze the mixture in a tub and be sure to get it out of the freezer and vigorously stir it at regular intervals (a whisk or sturdy spatula should do the trick) to avoid icy particles forming in the ice cream. It’ll take 2–3 hours to freeze this way in the freezer.
8 When the ice cream is ready, fold three-quarters of the chocolate truffles into the ice cream as you remove it from the ice cream maker (or the freezer). If you wish, chop the chilled truffles into smaller pieces first. Roll the remaining chocolate truffles in cocoa powder to serve on the side.
Our friends over at Sipsmith in London have come up with a fab new recipe idea, using tea! We recommend you make the most of the last summer days with a nice fruity tipple.
2 orange wedges
2 lemon wedges
1 grapefruit wedge
40ml (1½fl oz) Sipsmith London Dry Gin
25ml (2⁄3fl oz) super fruit tea syrup (see below)
orange twist, to garnish
FOR THE SUPER FRUIT TEA SYRUP
500ml (18fl oz) water
500g (1lb 2oz) sugar
3–4 super fruit tea temples (or hibiscus with mixed berries whole leaf mesh tea bags)
1 First, make the tea syrup by combining the water and sugar in a pan. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the tea temples or mesh bags, if using. Let the liquid rest until it reaches room temperature (about 30 minutes). Then, remove and discard the tea temples or mesh bags and transfer the liquid to a sterilised bottle and keep in the fridge until you’re ready to use it.
2 Now, to make the drink. Fill a cocktail shaker with ice. Squeeze orange and lemon wedges into it. Squeeze the grapefruit wedge and drop it into the shaker. Add the gin and tea syrup. Shake well. Strain into a chilled cocktail glass and garnish with an orange twist.
This punch recipe from The Williamsburg Art of Cookery has been tweaked by food writer Lindy Wildsmith in her book Artisan Drinks, who says it makes a great after-dinner drink. Not strictly a liqueur, this tipple is for impatient liqueur-makers who want a drink to make and consume straightaway; although, it has to be said, if you can hold back it does improves with age.
MAKES 1 LITRE (1¾ PINTS)
juice and rind of 2 mandarins
225ml (7½fl oz) any strong tea, cooled
juice of 1 extra mandarin
juice and thinly pared rind of 1 lemon
125g (4½ oz) demerara or granulated sugar
300ml (10fl oz) top-quality rum
1 You’ll need to source a couple of large bottles or Kilner jars to fit 1 litre (1¾ pints) of liquid in.
2 Start by scraping the pith off the back of the mandarin rind, put all the ingredients in the bottle or jar and seal. Shake well until the sugar dissolves. Leave overnight and strain through a sieve lined with muslin into a second bottle and drink when the spirit moves you.
3 Once made, this drink keeps for six months or more.
Variation: The original Williamsburg version used the thinly pared rind and juice of 2 lemons instead of mandarins; if you would like to try this version, then you may want to add a little more sugar, to taste.
This drink, created by mixologist Dre Masso for Beefeater 24’s specific flavours, featured in Tom Sandham’s book World’s Best Cocktails. It uses Sencha tea but we think Matcha or another green tea could work well, too. The almond in the orgeat syrup complements the herbal notes of the green tea.
50ml ((2fl oz) Beefeater 24 gin
3 tsp lemon juice
100ml (3½fl oz) chilled Sencha or Mao Feng green tea
4 tsp orgeat syrup (a sweet and fragrant syrup made from almonds, sugar and rose water or orange flower water)
slice of lemon
1 Pour all the ingredients into a glass over ice and stir. Garnish with a lemon wheel.
Spiced winter tea is like Christmas in a cup! Rooibos tea, cinnamon, cloves and orange peel – these flavours are pretty much everything you need to make a gorgeous mulled wine (well, almost everything you need), now where’s that bottle of red…
MAKES 1 LITRE (1¾ PINTS)
5 spiced winter tea temples (or winter-spiced rooibos whole leaf mesh bags)
750ml (1 pint 6fl oz) good quality red wine
250ml (8½fl oz) water
4 tbsp sugar
½ orange, sliced
ginger biscuits, to serve (optional)
1 Snip the strings off the tea temples (or mesh bags, if using) and simply throw all of the ingredients into one big pan. Bring to just below boiling point, stirring occasionally.
2 Then, turn the heat right down and simmer for 10 minutes.
3 Serve warm, not too hot, as a delicious, warming drink on a cold day!
This martini is a classic, sophisticated kind of cocktail. Tea is often used by mixologists in cocktails – it is tasty and refreshing. Here’s how to make your own at home.
FOR THE EARL GREY SYRUP
4 tbsp water
2 tbsp Earl Grey strong whole leaf tea
3 tbsp caster sugar
FOR THE LEMON SALT RIM
finely grated zest of 2 lemons
50g (1¾oz) sea salt
FOR THE MARTINI
2 tbsp gin
1 tbsp lemon juice
FOR THE GARNISH
a long piece of lemon peel tied in a knot
dried borage flowers, picked from the Earl Grey strong tea leaves
1 First, make the Earl Grey syrup by heating the water in a small pan, stir in the tea leaves and sugar and stir until the sugar has dissolved. Remove from the heat and leave to infuse for 10 minutes, then strain and chill.
2 Chill the martini glass. Meanwhile, whizz the lemon zest and salt until very fine and transfer to a shallow dish or saucer.
3 For each martini, dip the chilled glass into the lemon salt, then pour the gin, Earl Grey syrup and lemon juice into a cocktail shaker with ice, shake well, then strain into the glass and garnish with the lemon knot and sprinkle with the dried borage flowers.
Matcharita Tea Recipes
This twist on the Margarita, from bartender Ago Perrone (of the Connaught Bar, Mayfair, London) and mixologist Tom Sandham from his book World’s Best Cocktails, uses Matcha for a modern feel and adds a touch of Zen to the cocktail ceremony.
50ml (2fl oz) Calle 23 tequila blanco
2 tsp orange curaçao
4 tsp unsalted yuzu juice
2 tsp maraschino liqueur
¼ tsp brewed Matcha tea
black salt and lemon slices, to garnish
1 Shake all the ingredients with ice and serve straight up in a glass (or a teacup) with lemon slices sprinkled with black salt.
Forget those sugary, bottled iced teas you might have tried before. Freshly brewed iced teas made with real ingredients are just so much tastier and better for you. If you use good-quality ingredients, it takes just minutes for the flavours to come through. All teas taste great iced. You can use any black, green, white or oolong teas; or try fruit and herbal blends to make caffeine-free iced teas. If they contain real, whole pieces of fruit and herbs, they will give you lots and lots of flavour – it’s a bit like making your own cordial. Below we share how to make our super-fresh iced tea. Oh and did we say, these are all very low calorie too? Hurrah!
1 tea temple (or 2 tsp whole leaf tea)
250ml (8½fl oz) freshly boiled water
fresh fruit, to garnish
agave syrup (optional)
1 Take 1 tea temple (or whole leaf tea, if using) per person or per 250ml glass (or super-size the recipe to make a 1-litre/1¾-pint jug for sharing) and pour in freshly boiled water so that it just covers the tea temple or whole leaf tea (about 2.5cm/1in high). Allow to brew for 5 minutes then top with cold water and ice cubes; remember to strain out the tea leaves, if using, before the next step or just strain before serving, it’s up to you.
2 Next, add some fresh fruit for extra flavour and prettiness. Lemons and limes go well with traditional teas and red berries and passion fruit taste amazing with fruit and herbal teas.
3 You can take the tea temple out of the jug if you like, but we like to keep it in; it will continue to infuse and you can just keep topping up with ice.
4 If you like a sweeter tea, then add a squirt of agave nectar (an all-natural sweetener) along with the boiling water.
The classic one – Darjeeling Earl Grey tea, a squeeze of fresh lemon juice and some lemon slices, for decoration
The fruity one – super fruit tea (hibiscus with mixed berries), 2 handfuls of fresh berries, the fruit of 2 passion fruits. You’ll never need to buy cordial again!
ICED TEA ON THE GO? If you give them a little more time, tea will infuse in cold water. So, add a tea temple (or whole leaf tea) to your ‘on the go’ water bottle before you leave home. The tea will infuse and you’ll have an all-natural, delicious iced-tea flavoured-water throughout the day.
Tea and milkshakes. Not exactly an obvious combination but, if you give these a go, we’re sure you’ll agree we’re on to something! Because they contain real ingredients (pieces of fruit, spices, chocolate, caramel) quality whole leaf teas give you intense flavour and these teashakes will literally blow your socks off (that’s a warning by the way).
1 tea temple (or 2 tsp whole leaf tea (or more depending on how strong you like your flavour!))
100ml (3½fl oz) freshly boiled water
3 scoops good-quality vanilla ice cream
milk, to thin the consistency, if necessary
1 Pop a tea temple (or whole leaf tea, if using) into a cup and add the water. Leave to brew for 10 minutes; you could leave it longer if you like your flavours super-strong.
2 Once brewed, remove and discard the tea temple (or tea leaves, if using) and pour the liquid into a blender. Add 3 scoops of ice-cream and blend some more. If the mixture is too thick, then pour in a little skimmed or semi-skimmed milk and blend again. Drink. Smile.
As ever, we’re big fans of experimenting, so do give this method a go with your favourite tea blend, but here are our four most favourite, tried and tested, ‘Oh wow these are good’ teashakes:
Chocolate and mint
Darjeeling Earl Grey
Rooibos crème caramel
We’re always banging on about Matcha’s super-power because it is, well, super. But Matcha also tastes amazing and sometimes we like to just indulge in that, so here is an extremely yummy and very creamy Matcha teashake recipe. Oh, and if you’re not a fan of coconut then vanilla or white chocolate ice cream also are dreamy with Matcha.
100ml (3½fl oz) skimmed milk
3 scoops coconut-flavoured ice cream
1 tsp Matcha
1 Put the milk and ice cream into a blender, then add the Matcha. Blend. Drink. Grin.
Top Tip Always add liquids into the blender before the Matcha powder as the Matcha has a tendency to stick to the sides of the blender otherwise.
Feeling extra indulgent? You could add:
some whipped cream
some chocolate sauce
some flaked almonds
a fresh mint leaf for fanciness.
We talked earlier about chai tea, and how this spicy, milky and sweet black tea is made and drunk throughout India and its neighbours. The modern Western chai is often made using instant tea powders and/or spice-flavoured syrups, which can be cloyingly sweet and aren’t very natural. We suggest you make your own chai lattes using whole leaf chai tea; you’ll be amazed at the yummy, warming, spicy, indulgent flavour you’ll get. And you’ll be pleased to know, it takes just a few minutes.
1 chai tea temple (or 2 tsp chai whole leaf tea)
freshly boiled water, to cover
1 tsp demerara sugar
200–250ml (7–8½fl oz) skimmed or semi-skimmed milk (dependent on cup/glass size)
a sprinkle of ground cinnamon, to taste
1 Pop a chai tea temple (or whole leaf tea, if using) in a mug or latte glass and pour in freshly boiled water so that it just covers the tea temple (about 2.5cm/1in high) or tea leaves.
2 Add the sugar (or more/less to taste); if you prefer, use honey or agave syrup as sweeteners. Allow to brew for 3–5 minutes and then discard the tea. You can leave the tea temple in (it’ll continue to infuse) or take it out if you prefer; if using whole leaf tea, do strain out the tea leaves.
3 In the meantime, make your hot, frothy milk. If you have a coffee machine with a steamer, you can use that. Otherwise, heat your milk in the microwave or on the hob and use a hand-held whisk to get it frothy and transfer to your mug or glass. Top with a sprinkle of cinnamon, to taste, and enjoy.
1 tsp Matcha
a little not-quite-boiled water*
a squirt of agave nectar
a sprinkle of ground cinnamon and a grating of nutmeg
200–250ml (7–8½fl oz) almond milk (dependent on cup size)
- In a mug, make a paste of the Matcha and water* using a hand-held whisk (the small electric kind works well). *Water temperature! Ideally, because Matcha is a green tea, the water you use shouldn’t be boiling, it should be about 80°C (176°F). Unless you have a fancy kettle that boils at different temperatures, you’re unlikely to be able to heat your water so precisely, so you should just click your kettle off before it boils or allow it to sit for a few minutes after it’s boiled. That way, the temperature will be just right.
- Next, add the agave nectar and spices.
- Now, make your almond milk hot and frothy. If you have a coffee machine with a steamer, you can use that. Otherwise, heat your milk in the microwave or on the hob and use a hand-held whisk to get it nice and frothy.
- Transfer the milk to your mug, mix with the Matcha paste, drink and enjoy the sprightliness that will come.
Why not try?
Swap ingredients around to make this work for you and your taste buds. Here are swaps we’ve tried:
- Cow’s milk (semi-skimmed or skimmed) instead of almond milk
- Coconut milk, oat milk, rice milk and other dairy-free alternatives all work well instead of almond milk
- ½ teaspoon of vanilla extract, sugar or coconut sugar to sweeten, instead of the agave nectar.
PREFER LOOSE? If you like to use loose-leaf tea then you could always brew some chai whole leaf tea. You’ll need 2 teaspoons of chai tea and to brew it for 5 minutes in about 75ml (2¾fl oz) freshly boiled water. You’ll then need to strain the leaves before adding your hot frothy milk.
We have talked a fair bit about all the nutrients that super-power Matcha green tea contains. The fact that it’s a powder makes it a great thing to add to smoothies to make them extra healthy. So, here are four Matcha smoothies for you to try – one of them was put together for us by our friends at Jamie Oliver’s Fifteen Restaurant in Old Street, London. Enjoy and feel virtuous in your healthiness!
All of these smoothies make 1 serving. You just need to put the ingredients into a blender; we find it’s best to put the Matcha in last. Then you simply blend, pour into a glass and enjoy.
This super-delicious smoothie was created by Fifteen Restaurant, London. It’s yummy and creamy (thanks banana) yet light and fresh (thanks apple and mint), we love this smoothie at any time of the day.
- ½ apple
- ¼ stick celery
- 2 sprigs mint
- ½ banana
- ½ pear
- ½ tsp Matcha
Drink this sweet and creamy smoothie after exercise to help your body recover. Want to share the secret to an unbelievably creamy taste and texture in any dairy-free smoothie? Well, the answer in short is avocado! You’ll be hooked after you try it. And, bonus, it tastes amazing! You could use coconut milk instead if you prefer. The fruit and Matcha offer up myriad nutrients and the hemp seeds are packed with protein – just what your body needs.
- 400ml (13½fl oz) almond milk
- ½ avocado
- a handful of strawberries
- a handful of raspberries
- 1 small mango
- 1 tsp hemp seeds
- ½ tsp Matcha
MATGHA BREAKFAST BOOSTER
As the name suggests, this smoothie is great for breakfast. The oats and Matcha give you slow-release energy and the nut butter is a useful source of protein. If you’re not a big fan of super-sweet flavours in the morning, then you’ll love this as the spinach and Matcha offer a mild, grassy taste, which we love. Feel free to substitute the whole milk for any dairy-free version if you fancy.
400ml (13½fl oz) whole milk
1 tbsp honey
a handful of oats
1 tbsp cashew or almond butter
a handful of spinach leaves
½ tsp Matcha
Want something sweet and earthy but light and easy to digest before a run or gym session? Then reach for a glass of this powerful smoothie. Beetroot juice is famed for its energising properties and here we’ve combined it with Matcha and chia seeds, which have been shown to increase endurance.
100ml (3½fl oz) beetroot juice
300ml (10fl oz) coconut water 1 banana
a handful of blueberries
1 tbsp chia seeds
½ tsp Matcha
We make a big thing about using quality real tea – whole leaf tea, whole leaf herbs and whole flowers. All the real ingredients are handled gently and with love, to maintain every drop of precious flavour.
This is our signature blend – our daily cuppa, our builder’s brew, our Rosy Lee. Call it what you want but our everyday brew is the ultimate British favourite. We’ve blended three top-quality whole leaf black teas – Assam, Ceylon and a lovely Rwandan – to give a balanced, malty, zesty alliance and the most perfect cup of tea.
How does it taste? A gutsy tea full of flavour. We describe it as malty, zesty and rich in strength.
DARJEELING EARL GREY
Most of the Earl Greys you find use a poor-quality black tea base from China, which is like palming yourself off as landed gentry when all you own is a Barbour jacket. In this blend we use a Darjeeling tea – the best of the best from the foothills of the Himalayas. These whole Darjeeling leaves are blended with zesty, citrus bergamot and lime flavours from the Mediterranean to create something altogether more elegant, or so we think.
How does it taste? The exotic, floral tones of Darjeeling tea are balanced with the sunny citrus taste of bergamot.
Do you like your Earl Grey to come with some real oomph and wallop? Well, this is the one for you. We’ve blended some powerful Assam and Rwandan with the more delicate Ceylon and Darjeeling to give the perfect strong tea base to compliment the zesty bergamot. Maybe more of a Duke than a lowly Earl, what do you think?
How does it taste? Strong black tea with delicate Darjeeling and fancy bergamot. An Earl Grey but with wallop!
Every vendor, in every city, in every region of India, offers their own version of chai masala, the aromatic, spiced, milky tea that has been the Indian drink of choice for hundreds of years. Here’s our version: a rich, malty Assam tea blended with cardamom pods, cinnamon, ginger and vanilla. A satisfying, yummy drink that captures the vibrancy and colour of India in a cup.
How does it taste? A gutsy Assam tea and an exotic mix of whole spices for a true taste of India.
This blend is a twist on our traditional chai – the same authentic Indian recipe but with a little extra kick from little flakes of real chilli. A gutsy Assam blended with whole cardamom pods, real chunks of ginger, cinnamon, vanilla and not forgetting those spicy chilli bits. This chai is for those of you who don’t order korma and plain naan from your local curry house.
How does it taste? A gutsy Assam tea with exotic spices and an extra fiery kick at the end.
Choccie biscuits dunked in tea – a match made in heaven. Strong tea and a hint of dark, rich, chocolate – this blend gives you both. A partnership so very perfect, it belongs between the pages of a Mills and Boon novel.
How does it taste? Not sickly sweet hot chocolate, but a far more sophisticated tea and chocolate combo.
While haggling in the souks of Morocco, we discovered tea with mint and sugar – lots and lots of sugar! The lovely people of Morocco have their tea super-sweet, this is partly because the Gunpowder green tea they drink can sometimes be a little harsh – the sweetness melts that away. After a bit of trial and error, we opted for a green tea called Chunmee or, as we prefer, Precious Eyebrows, which is a more delicate tea. Better to change the base tea than your teeth, we reckon!
How does it taste? A delicate green tea with a punchy mint taste.
These tea temples house lovely little pearls of hand-rolled green tea tips which have been delicately infused with pure jasmine flowers. The leaves are just allowed to rest among the flowers to pick up their floral scent – jasmine tea doesn’t get any purer than this. Once you cover with water, the leaves will unfurl from the hand-rolled pearl to reveal a whole leaf and a bud – surprisingly hypnotic viewing we think! These particular pearls are often called ‘dragon phoenix pearls’ – that’s because the tea bushes on the hillside look like a dragon coming out of the water. Although I’ve seen these bushes climbing the hillside I’ve yet to see a dragon getting out of a bath, so I can’t vouch for the accuracy of this claim, unfortunately!
How does it taste? Delicate green tea with a light, floral, refreshing, natural jasmine taste.
If you enjoy the benefits of green tea but hate the taste, this is perfect for you. It has a delicate natural flavour of summer air, peaches and apricots and, unlike most murky brown standard green teas, this one turns a clear, pale green when infused.
How does it taste? A delicate natural taste of fresh summer air, peaches and apricots.
Matcha is a super-hero among teas. A super-concentrated 100% green tea powder from Japan. When drinking Matcha you’re swallowing and ingesting every little bit of green tea goodness. A good source of natural green tea flavonoids (catechins), amino acid L-theanine and beta carotene, Matcha has been drunk for centuries in Japan where it is used in the traditional tea ceremony. teapigs organic Matcha is premium grade Matcha from the Nishio region in Japan.
The tea bushes are grown under lots of shade, which maximises the chlorophyll content then hand-picked to ensure only the juicy young leaves and bud are plucked. The stems and veins are removed after which the fleshy leaves are ground by granite stones to a fine powder. This is then immediately vacuum packed and sealed to ensure maximum nutritional value is retained. That’s why we call it super-power green tea.
How does it taste? With water, like a super-power green tea brew. With juice/milk, a hint of delicate green tea flavour.
Not one we’ve made up, we promise! Back in the day, green tea was rather expensive and too pricey for your average Japanese peasant, so to make it go further they’d mix it with grains of toasted rice. From such humble beginnings has grown a tea that, in today’s Japan, is celebrated in its own right as Genmaicha tea – or, to its friends, Popcorn tea. The British equivalent would probably be something like bubble and squeak, although obviously not recommended for use in teapots.
How does it taste? Green tea with a popcorny, almost nutty undertone.
For two hours every morning, for a very special two weeks of the year, the tea pluckers of the Chinese Fujian province where white tea is grown, are in the fields at the crack of dawn to catch the early morning shoots. Once plucked, these are simply left in the sun to naturally wither and sent to people who appreciate this kind of thing (that’ll be us at teapigs then). Possibly the most exclusive tea we stock.
How does it taste? Refreshing, light and aromatic – think peaches and apricots. Very pure. We have chosen to bring you genuine white rather than green tea masquerading as white tea. If your white tea looks green in the cup, then it is green tea – watch out for fakes.
Oolong tea, sometimes known as blue tea, is part fermented and this one – Tung Ting – takes its name from the mountainous region in Taiwan where it is grown. This area is regarded by those who know about this kind of thing – us included – as one of the finest around. We’re very proud to be able to offer a genuine oolong tea, as these teas are mostly sold to the local Taiwanese at hundreds of dollars – a bit more pricey than your average cuppa, but worth every penny.
How does it taste? Oolong tea sits between green and black. This tea delivers the strength of a black tea, with the aromatic, flowery flavours of a green tea. Green tea is for now, but we reckon Tung Ting will be the next big thing.
APPLE AND CINNAMON
Whether its in grandma’s pie, giant muffins or American pancakes nothing beats the flavour of sweet juicy apple with punchy cinnamon spice. It’s the perfect combination for a lovely fruity and spicy tea. Thanks go to the team at Olive and Bean, one of our lovely stockists in Newcastle, who suggested this blend of apple and cinnamon.
How does it taste? Like apple pie.
It’s long been known that the best chamomile tea comes from brewing the whole flowers. So guess what we sell? That’s right, only the whole flowers of the Croatian chamomile bush. You may have noticed most other chamomile teas are made from dusty little bits – this is the crushed flowers, which, in our view, is a plain nasty thing to do. The chamomile flower is celebrated for its many benefits, which include calming and aiding sleep.
How does it taste? A beautiful yellow cup that gives way to a sweet, surprisingly juicy flavour of chamomile.
A classic combination. Mint choc chip ice cream, after dinner minty dark chocolates, a super-retro pairing. We have put together our finest peppermint leaves and added yummy chocolate pieces to deliver a slightly indulgent drink with 3 calories per cup.
How does it taste? Like a dark chocolate mint, that you’d have after 8pm.
Fennel has an anise-like aroma and is used widely around the world for both culinary and health purposes. Importantly to us it tastes yummy and is particularly delicious with its partner in crime – liquorice. A naturally caffeine-free, sweet and savoury aromatic tea.
How does it taste? Super, super-cleansing.
A scrumptious blend of slightly sweet honeybush with the nutty overtones of rooibos (Africaans for ‘red bush’), two native South African shrubs. They grow only in the Cederberg mountain region of South Africa and are harvested and prepared in much the same way to regular tea. Naturally caffeine-free, this blend is a great alternative to regular tea.
How does it taste? An earthy, mahogany-coloured nectar that gives way to a subtly nutty flavour.
Close the door to the wind and rain and brew up this all-natural, gingery, lemony brew to sweep you away to a British summer’s day. Think home-made lemonade, traditional ginger beer, croquet and morris dancers (ok, perhaps a step too far), it’s simply summer in a cup. There is no match for the ginger kick and refreshing lemon in this infusion.
How does it taste? A light, refreshing burst of citrus with the subtle warmth of ginger.
As with our other teas, we insist that our herbal ones always use the whole leaf or flower. We think the leaf should be worshipped, not crushed. Because we use whole peppermint leaves, you’ll find the flavour of this blend much stronger and fresher than regular dusty paper teabags. Peppermint is reputed to be great for soothing sore tummies and helping us to keep a healthy digestive systems.
How does it taste? Very minty, very refreshing, very light.
Lemongrass is drunk all over Asia after meals for pure refreshment. Originally from Malaysia it flourishes in any humid clime. Commonly known as an ingredient in Thai cooking it also makes a wonderful, and unexpectedly, sweet, lime and citrus drink.
How does it taste? An unexpectedly sweet lime and citrus drink.
Crumble in a cup! Give us rhubarb and give us ginger, then we put them in a tea temple and here we have it; a super-wow zesty rhubarb with a sweet ginger kick. Rhubarb lovers, this is for you.
How does it taste? Clean, pure and zingy.
ROOIBOS CRÈME CARAMEL
Scrumptious, this tea has it all – rooibos is naturally caffeine-free, contains flavonoids and is as hydrating as water. The chunks of caramel make it a sweet, rich, comforting drink to rival any dessert but a cup contains only 2 calories. We can’t guarantee all temples contain caramel chunks but if you do get all 15 full of chunks, you’ve really hit the sweetness jackpot!
How does it taste? Woody, nutty rooibos balanced with sweet crème caramel for an indulgent, smooth, rich drink.
We think we’ve captured the best bits of winter with this one – mulled wine, mistletoe, winter coats and rosy cheeks. Log fires, happy cats and old movies on the telly. Tea and warming spices. This tea also makes a yummy wintery caffeine-free latte – orange, cloves and cinnamon on a red tea base, perfect on a crisp, frosty morning.
How does it taste? Warming winter spices combined with a delicious rooibos tea base.
We can’t get enough fruit these days and this naturally caffeine-free herbal tea is literally bursting with berries! What’s more, the invigorating hibiscus flower base not only gives this tea a lovely deep red hue but a punchy and slightly tart taste.
How does it taste? Super and fruity – this cheeky drink is a little tart!
Big in ginger flavour, loaded with sweetness and full of spice. This brew is loud, loud. Just like some other well-known folk with ginger connections.
How does it taste? Ginger, then cinnamon, then sweet.
If you’ve ever travelled to South America and particularly Argentina you’ll see yerba mate (pronounced yerba mah-tey) being drunk by nearly everyone. Literally. Drunk to help maintain a healthy weight and for its stimulating properties, our yerba tastes a little like a smoky green tea.
How does it taste? A bit like a smoky green tea. Could this be the new lapsang souchong?