Tea Recipes

 

Below are some herbal blends to sample.  When making tea, always use fresh, cold water. 

Avoid aluminum cookware–aluminum is a very soft metal and tends to come out in the brew. 

The best choices are glass, cast iron, stainless steel, or, non-chipped enamel.  Never boil tea.

 

Preparing Herbal Teas

Bring water to a boil, remove from heat, and add about 1 heaping teaspoon of herb tea per cup of water, or simply

add 1 tea bag.  Allow the herbs to steep, covered, for about 5-10 minutes.  Remove the tea bag, infuser, or strain

after the tea has steeped to prevent bitterness.  Honey or lemon may be added for flavoring.

(Some of the following recipes include the amount of their own liquid.)

Comfort Cold-and and-Flu Tea

2 parts  -  Peppermint Leaves, cut

2 parts  -  Elder Flowers, cut

1 part  -  Ginger Root, cut

Better Digestion Tea

1 part  -   Ginger Root, cut

1  part  -   Fennel Seed, whole

2 parts  -  Peppermint Leaves, cut

1 part  -  Alfalfa Leaves, cut

Stress-Calming Tea

1 part   -   Chamomile Flowers, whole

1 part   -   Catnip Herb, cut

1 part   -  Oatstraw Herb, c/s

Nice Iced Tea

1 part  -   Hibiscus Flower, cut or whole

1 part   -  Spearmint Leaves, cut

1 part  -   Rooibos, cut

Prepare like regular tea, but strain and chill before serving .

[Another] Calming Tea

4 cups water
3 tsp linden flowers
3 tsp chamomile
3 tsp passionflower
3 tsp orange zest

[Another] nice Iced Tea

3 parts Rooibos Tea
1 part peppermint c/s
1 part sassafras root bark c/s
1 part jasmine flowers c/s

Prepare like regular tea, but strain and chill before serving .

Yogi Tea

1 quart   Water

1" Fresh Ginger or 1 tbsp. dried Ginger root

2 each   Cloves, whole

5 each   Black Peppercorns, whole

1 cup  Milk

1 tsp. Black Tea, cut

Bring first 5 ingredients to a boil, add milk, and return to a boil.  Add Black tea, continue to boil for another minute then remove from heat.  Stir, strain and drink.  Honey maybe added to sweeten tea.

Chai Tea

1 Tbsp   Fennel or Anise Seed

6 each   Green Cardamon Pods

12 each  Cloves

1 each  6" Cinnamon Stick (or 2 - 3")

1/4"  Ginger Root, sliced thin or 1/2 tsp. dried

1/4 tsp  Black Pepper Corns

1 Tbsp  cut dried Licorice root

2 each  Star AniseWhole

7 cups   Water

2 Tbsp  Green, Jasmine, Darjeeling Tea or Black Tea

4 Tbsp   Honey, Brown Sugar or maple syrup

1 cup  Milk

Boil first 9 ingredients for 5 minutes, then steep for 10 minutes.  Next add the tea and bring to a boil and then simmer for 5 minutes, no longer or it will be bitter.

Strain, add honey or brown sugar or maple syrup (stir to dissolve) to sweeten and the milk.  Enjoy!

Or cool and add ice for a refreshing summer drink.

LAVENDER HERB TEA

1 tsp. dried lavender flowers
1 tsp. dried chamomile flowers
1 tsp. green tea leaves
4 cups boiling water

MINT TEA MIX

1 cup lemon balm leaves
1 cup spearmint leaves
4 tablespoons orange peel -- grated
1/2 tablespoon cloves

ENGLISH ROSE TEA

1/2 cup dried Red Rose petals
2 tablespoons dried Lemon Balm
1 tablespoon dried Rosemary

 

Mulling Spices

To make blend all ingredients, except cinnamon sticks.  Fill cheesecloth or muslin bags with about 1/3 cup of the mixtures per ½ gallon to be mulled.  Bring to boil, reduce heat, simmer covered 10 to 20 minutes, add cinnamon sticks to each mug.  Enjoy!

Mulling Spices for Cranberry Juice

 

8 oz  -  Hibiscus Flowers, cut

8 oz  -  Rosehips, whole

3 oz  -  Orange Peel, cut

4 oz  -  Cinnamon chips

4 oz       Allspice, whole

1 ½ oz  -  Cloves, whole

1 per mug   -  6" Cinnamon Sticks

Mulling Spices for Cider or Wine

4 oz  -  Cinnamon Chips

6 oz  -  Orange Peel, cut

6 oz  -  Ginger Root cut

4 oz  -  Allspice, whole

3 oz  -  Cloves, whole

1 oz  -  Star Anise, whole

1 per mug   -  6" Cinnamon Sticks