Recipe - Tea Blends

See directions

SPICY ORANGE TEA: Using a mortar/pestle, crush 2 One half TBSP whole cloves & 5
cinnamon sticks (3 In long) until partly broken. Mix with One fourth pound orange
pekoe tea blend, One fourth C dried orange peel & finely chopped crystallized
ginger & 1 tsp ground nutmeg. COOL MINT TEA BLEND: Mix One fourth pound Darjeeling or
orange pekoe tea blend & Three fourths OZ (One fourth C) peppermint or spearmint tea. MINTED
CITRUS TEA BLEND: Mix One half pound orange pekoe tea blend, 2 TBSP each dry mint
leaves & whole cloves, & 1 TBSP dried lemon peel. For all blends, attach a
gift tag with these brewing instructions: For each serving put 1 tsp tea in
infuser, add Three fourths C boiling H20 for each serving, steep for 24 min or until
as strong as you like. All may be served with sugar, with Orange blend you
might also offer orange wedges to squeeze into each cup.

These recipes are from the SUNSET Gifts from you Kitchen.
Posted to TNT Prodigy's Recipe Exchange Newsletter by
SBTY18D@prodigy.com (MS ANNE WEBB) on 4 Au, g 1997