Spiced Jasmine Tea Recipes

Steps:

• Bring 10 cups water to a boil in a large saucepan. Place tea bags in a large heatproof container. Add boiling water, and steep for 3 minutes. Remove tea bags. Let cool completely.
• Meanwhile, bring sugar and remaining 1/2 cup water to a boil in a small saucepan, stirring, until sugar dissolves. Let cool completely.
• Stir together tea and 3/4 cup simple syrup, plus more if needed, depending on desired sweetness. Refrigerate for at least 1 hour. Divide among ice-filled glasses.

Steps:

• Combine the milk, cinnamon stick, and cloves in a saucepan and simmer over the low heat for 1 to 2 minutes, stirring occasionally. Pour the tea into the saucepan and stir to mix all the ingredients together. Remove the cinnamon stick and cloves to pour the tea into 2 cups. Add sugar, if desired.

Steps:

• In a large saucepan, combine water and ginger. Bring to a boil over high
• heat. Reduce heat and simmer, covered for 5 minutes.
• Remove from the heat and add tea bags. Cover and let steep for 5 minutes.
• Pour through a fine mesh sieve and discard ginger and tea bags. Measure
• exactly 3 1/2 cups of the liquid (add water if there is not enough
• liquid).
• Pour into a large saucepan and stir in lemon juice. Stir in
• pectin until dissolved. Bring to a full rolling boil over high heat,
• stirring constantly.
• Add sugar in a steady stream, stirring constantly. Return to a full
• rolling boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
• Remove from the heat and skim off foam if needed. Ladle into prepared
• jars leaving a 1/4" headspace.
• Process jars in a boiling water bath for
• 10 minutes. Adjust time according to your altitude.
• Serving suggestions: Use this jelly to glaze fruit flans or tarts.
• Variations: Jasmine Green Tea Jelly: Omit the ginger.
• Green Tea Jelly with Honey: Use regular green tea and replace 1/2 cup of
• the sugar with liquid honey. If desired, omit the ginger.

Steps:

• Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool.
• Steep the jasmine tea in the remaining 3 1/4 cups of hot water for around 6 minutes.
• Strain out tea, and let cool.
• In a pitcher, combine syrup and tea.
• Stir or whisk until fully blended.
• Add sparkling water and cool thoroughly.
• Serve over ice at once.
• Can be served with cinnamon sticks, lemon slices or mint sprigs.
• Makes 1 quart of iced tea.

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

Steps:

• In a large bowl, combine all of the ingredients. Store in an airtight container. , For one serving: Pour 1 cup boiling water into a mug; stir in 1 tablespoon tea mix until dissolved.

Steps:

• Blend together the loose black tea, lavender buds, chamomile flowers, and jasmine flowers.
• Store in a tin container. Makes a nice gift!
• Use 1 teaspoon of tea per 6-8 oz. of boiling water.

Steps:

• In a large pitcher combine the tea and water. Mix the sugar or honey with about a cup of hot water so that it dissolves and will mix with the room temperature water. Add the sugar/ hot water mixture to the pitcher. Put the pitcher in the refrigerator (preferably before you go to sleep) and let the tea leaves soak until morning (9-12 hours). Add lemon to taste and then pour the tea through a strainer so as to catch the tea leaves before serving.