#27 DELICIOUS FLAVOURED HOT AND ICED TEA

1.PASSION FRUIT TEA


Method-

• Slice passion fruit, scoop one tablesspoon pulp. Crush 3 to 4 while green cardamoms. Add these with 1.5 tbsp sugar. Set aside. Boil water, Take it off the fire, Add 2 gm second flush broken Darjeeling tea plus 2 gm Assam long leaf, Brew for two minutes. Pour over passion fruit pulp mix. Do not strain the fruit seeds. They are great digestives.

2.FRUIT BLEND TEA

Method-

• Shuck a ripe pomegranate. Use one tbsp of it. Add two slices of apple, two of orange, a spring of mint, one lemon wedge and a leaf of lemon grass. Put them in a pot with two tbsp honey.Add 15 gm green tea into water boiled to 80 degree Celsius.Brew for 3 minutes. Pour into the fruit blend pot.Serve  hot.

3.BEETROOT ICED TEA

Method-

• Grate one small beetroot. Take half a deseeded green chilli. Chop one tbsp of green coriander. Take 2 pinhes rocksalt, 1 tbsp sugar, 1 tbsp chopped lemone grees and boil.Separately brew 3 gm long leaf Assam tea and 1 gm Darjeeling broken second flush tea for 2 minutes. Bring to room temperature. Throw ice cubes into a shaker. Add the beetroot and tea mix.Shake well.

4.ROSE TEA

Method-

• Dry rose petals at home  (spread rose petals on a tray. cover with a muslin cloth. Dry under indirect sunlight to retain the rose colour and flavour). Boil for 2 minutes. Add 4 - 7 rose petals with one finely chopped almond and a pinch of ground cinnamon. Bring to room temperature.Brew 3 gm first flush Darjeeling tea for 3 minutes.Pour it in the rose petal mix. Add 2 - 3 drops of rose water and sugar to taste.

5.BETAL (PAAN) LEAF TEA

Method-

• Take one third of a sweet betel (Bangla paan), a pinch of fennel, one crushed clove. Boil in 200 ml water for 5 minutes. Brew 3 gm green tea separately for 3 minutes. Make sure there are no bubbles in the tea. Add to the betel leaf concoction. serve hot.

6.TULSI ICED TEA

Method-

• Chop 10 to 15 green tulsi leaves. Crush 2 to 3 cloved and boil in 200 ml water. Add 4 gm tea in boiled tulsi leaves. Cover for 4 minutes. Add honey. Bring to room temperature. Throw ice cubes into a shaker and mix this well. Garnish with a pinch of clove powder and 2 chopped green tulsi leaves.

7.RAW MANGO AND MINT TEA

Method-

• Fire roast raw mango. Take one tbsp of pulp. Finely chop 4 to 5 mint leaves, add 2 to 3 crushed peppers and mix all three. Boil water. Take it off the fire. Add 2 gm second flush broken Darjeeling tea and 2 gm Assam long leaf. Brew for 2 minutes. Pour into the cup ready with mint.

8.ROSE PETALS WITH LITCHI TEA

Method-

• Take a few rose petals and muddle it with 3 fresh litchis. Fill a glass with ice. Add 4 tbsp litchi juice and the juice of one lime to it. Top this with half a glass of any fizzy lime drink. Take one tbsp rose syrup and drizzle it into the glass. This will settle at the bottle and add a nice red glow. Garnish with mint leaves.

Benefit-

• A natural coolant. it helps in digestion and gives relief from skin ailments.

9.LAVENDER GRAPE REFRESHER TEA

Method-

• Muddle 5 seedless grapes, 30 ml of lavender syrup, some mint leaves and 3 slices of lemon in a tall glass. To this, add 4 crushed ice cubes. Drop in seven to eight lavender flowers. Top this with 100 ml apple juice. stir and serve.

Benefit-

• Since lavender has a calming effect, it is good against stress and headaches.

10. HIBISCUS ICE TEA

 

Method-

• Take 1 hibiscus flower and remove its stamen. Bring 550 ml water to a light boil, turn off the heat add the flower and a cinnamon stick. Cover and steep for 20 minutes. Strain tea into desired container, add 1 tsp jaggery syrup and serve with ice. Garnish with a lemon slice and mint leaves..

Benefit-

• Hibiscus stimulates weight loss and strengthens the immune system.

11.BLUE PEA TEA

Method-

• Heat 150 ml water to less then boiling point. Pour it into a cup. ;Let the bubbles calm and add 5 to 6 blue pea flower(per cup). strain and serve after 2 minutes. The flowers can be re-brewed.

Benefit-

• This Thai favourite refreshes your mind and body. The blue infusion, which is an antioxidant, is made with one of the rarest flowers..

12. SAKURA TEA

Method-

• Heat 150 ml water to boiling temperature: let it stand for a few minutes so it loses some heat. Place a cherry blossom in the tea cup and pour the water on it. The colour should be a light pink blush. Remove the blossom and add a pinch of salt to the cup.The flower is edible and can be eaten. 

Benefit-

• It is caffeine-free.