Pekoe Citrus Tea Mix Recipes

Steps:

• Place all ingredients in an airtight container or Ziploc bag and shake.
• If a more uniform mixture is desired, run through blender or food processor in batches.
• To serve, dissolve 2 tablespoons in 1 cup hot or cold water. Attach serving instructions if giving as a gift.

Steps:

• Steep tea in a quart of boiled water for about three to five minutes. Do not oversteep! Infuse the cinnamon and clove flavors in the tea - place three or four whole cloves and two cinnamon sticks - broken apart into four pieces. Drop them in while tea is steeping. Simmer once you remove tea strainer or teabags. Simmer for about 7-9 minutes. While tea is cooling, add 1/3 to 1/2 cup honey. Use plain clover honey. Stir to dissolve honey. Add a pinch of ground cloves and cinnamon to cooling tea. Ladle into teacups. Let cool for 30 seconds. Spoon whipped cream on top, add cinnamon stick and a pinch of cinnamon to top of cream hillock.
• BUBBLE TEA
• Tea - any black or Oolong tea. Water, boiled and hot Tapioca Pearls*** Ice Fruit juice - preferably not citrus, but Pineapple is fine to use. Condensed Milk
• Make tea and let cool to room temperature. To make the tapioca pearls, use a four to one ratio of water to pearls and simmer for about 25 minutes. Stir every few minutes to keep pearls from clumping together. The pearls will change color from white to clear and will double or triple in size from a ball-bearing size to that of a small pea. Let cool. Once cool, spoon two tablespoons of pearls into glass and another tablespoon of pearls into cocktail shaker. Fill Cocktail shaker 3/4 of the way with big ice cubes. Add tea about 2/3 of way up cup. Fill almost all of the remaining 1/3 with fruit juice. Ad two tablespoons of condensed milk. Shake vigorously for one to two minutes. Pour into glass. Add a big straw. Liquid should be milk with a slight froth on top.
• Make simple syrup using a four to one ratio of water to sugar, reduce until syrupy: boil sugar and water over medium heat until syrup forms. Make tea - if using Thai Tea, steep until the tea liquor is a deep orange-red color. Let cool to room temperature. Fill tall glass with ice .
• Pour tea until it fills about 2/3 of glass. Pour about two or three tablespoons of simple syrup into glass. Stir gently. Float about two or three tablespoons of half & half or cream on top.
• Throw a pinch of ginger on the top. Serve.

Steps:

• In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.

Steps:

• • In a stockpot, combine the water and cinnamon sticks and bring to a boil. Remove from heat and immediately add the tea bags, orange juice, lemon juice, and agave nectar. Cover and let stand for 30 minutes.
• • Remove the lid, allow the tea to cool, and remove the tea bags with a slotted spoon.
• • To serve, ladle into pint-size canning jars filled with ice and garnish with orange wedges.