Have some summer fun by freezing beautiful herbs and flowers in ice cubes (a.k.a. T-Cubes)! Great to cool your drinks and add some additional flavor and aroma to it. Try it out ourself! We can highly recommend the following herbs: Pink Rose flowers Chinese Chrysanthemum tea […]
Tag: tea recipes
Tea is the new coffee! As more and more restaurants, cafes and hotels starting to sell more exotic teas, a few of them are now trying to get creative in order to offer something unique. Here are two very good examples: Mar-tea-ni Berkeley’s Asha Tea […]
While bubble tea has been very popular among teenagers in Asian countries. This is proven by the fact that even a bubble tea museum was opened last year in Taiwan. But that’s not it, bubble tea is now also making its way in Western countries with the world’s largest Bubble tea being created in Los Angeles created last year. Though it looks complicated to make, it’s actually really easy and much cheaper than buying it bubble tea store!
1. Buy Dry Tapioca Pearls
Tapioca pearls can usually be purchased at any Asian/Chinese supermarket. Make sure it’s ‘Tapioca Starch’ (not potato) as they taste better! What you will be surprised how cheap they are and you will start wondering why bubble tea stores sells it for premium prices.
2. Dissolve Sugar in Hot Water
Because bubble tea is a cold drink, sugar doesn’t dissolve in it. That’s why you have to dissolve the sugar in hot water first. For one cup of bubbles, you need to use one cup of water and half a cup of sugar.
3. Boil The Pearls
For 1 cup of dried bubbles (good for several drinks), use 6 cups of water. Keep stirring until they float to the surface. Afterwards, turn the heat lower and cook the bubbles covered for about 20 minutes. Make sure to stir every 5 minutes. At last, turn of the heat and wait for 25 minutes before the bubbles are ready.
4. Rinse The Bubbles!
Rinse the bubbles/pearls like this:
5. Soak The Bubbles In Syrup
Soak the pearls in the syrup you created in step 2 for 15 minutes.
5. Be Creative & Mix
Now it’s all up to you. The original bubble tea is a mix of pearls, black tea and milk. But you are free to choose other types of tea such as oolong tea or green tea a well. Besides, that be creative with other ingredients! Try it at home and share with us your creations!
- 1 cup light (clear) corn syrup
- 1 cup filtered or bottled water
- 6 tablespoons black tea (about 12 teabags)
- 1/2 cup sugar
- 2 cups half and half, cold
- 1/4 to 1/2 teaspoon kosher salt, to taste
- Combine corn syrup and water in a heavy saucepan and bring to a boil. Stir in tea leaves, cover, and steep until syrup is dark, flavorful, and slightly bitter, about 10 minutes.
- Slowly pour tea syrup through a very fine mesh strainer (such as a tea strainer) into an airtight container. Stir in sugar to dissolve, then half and half and salt to taste. Milk tea should taste strong, and both sweeter and saltier than you would drink on its own. Chill in refrigerator until very cold, 1 to 2 hours.
- Churn in ice cream maker according to manufacturer’s instructions, then transfer to airtight container and chill in freezer until firm, at least 4 hours.
and there you have it – black tea icecream – you could even have it with Sweet Tea on those hot summer days. It could even be made with different types of tea – you could go for green tea, fruit, or any manner of flower tea.
There’s nothing like having a really awesome cookie with an even better cup of tea. You can double that by even making cookies out of tea. It would be the perfect thing for a nice night in at your home or even entertain your friends by having a superbly tea filled tea party. One interesting recipe that would be great for this is the Marco Polo tea cookie via Bicil The Baker
Here is the recipe for you to make Marco Polo Tea Cookies:
Things you need:
- 250 gr plain flour
- 1 1/2 tbsp black tea leaves
- 1 tsp of Osmanthus tea leaves (this will give a lighter taste to the cookies)
- 1 tsp coarse salt
- 62.5 gr icing sugar, sifted
- 226 gr unsalted butter, room temperature
- 1 1/2 tsp vanilla extract
Things you need to do:
Mix together flour, tea, and salt in a bowl with whisk.
Beat together butter, and icing sugar on medium speed until pale and light. Mix in the vanilla extract. Lower the speed and gradually mix in flour mixture until just combined.
Divide the dough into 2. Roll each in a piece of parchment paper and shape them into logs. Freeze until firm.
Preheat oven to 180 C. Cut logs into 3 mm thick slices. Put the cookies on a baking tray lined with baking paper ( give a space between cookies – about 2 cm). Bake cookies for about 15 minutes – until the cookies slightly golden.
Let the cookie cool down on wire racks before you start chewing it.
Enjoy the cookie with the tea or coffee or a bottle of milk!
And there you have it, a great way to have your tea and munch on it too. It is also a great way to utilize Osmanthus tea.
You don’t have to stop at Osmanthus and Black tea though, there are so many teas that can pack a punch into cookies. Imagine a green tea or a rose tea cookie, or even a green and rose tea cookie. The possibilities are endless, and who doesn’t like a cookie?