Tea Time (by t j a s a)
Stillness (by t j a s a)
Green Tea & Wagashi (by Damien Douxchamps)
Turmeric & Spice Tea
This tea, which in fact includes no tea leaves at all, is a blend of spices and aromatics quickly steeped together into a soothing anti-inflammatory powerhouse. Turmeric is a potent antioxidant and anti-inflammatory, ginger combats nausea and helps clear congestion, and honey is a natural antibacterial. Combined with heady cardamom, cinnamon, a kick of cayenne and lemon juice, this sweet-spicy tea will relax an achy, exhausted body in need of natural TLC, in under 10 minutes.
prep time: 5 mins cook time: 5 mins yield: 3 1 cup servings
1 tsp turmeric powder (or an equal amount of grated fresh turmeric root)
1/4 tsp cardamom
1/2 tsp cinnamon
1.5-inch knob of fresh ginger, roughly chopped (washed with skin-on is fine)
Dash of cayenne pepper
3 cups hot water
Honey, to taste (I use raw organic honey)
Squeeze of lemon juice, to taste
1. Place the turmeric powder, cardamom, cinnamon, fresh ginger and cayenne in a french press, or a teapot with a strainer. Pour hot water over the spices and steep five minutes. Serve hot with honey and lemon juice, to taste.
2. Alternatively, place spices and water into a pot, bring to a boil then turn off the heat, cover and let steep for five minutes. Strain the tea into cups and serve with honey and lemon juice, to taste.
Orange Cardamom Scones
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
zest of one orange
1 teaspoon freshly ground cardamom
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives (I like to use a knife and fork), cut in butter until the largest pieces are the size of peas. Stir in orange zest and caradamom.
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, about 18 minutes. Transfer scones to wire racks to cool.
Green Tea Latte
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 1 Cup
1 1/2 tsp. green tea (matcha) powder
1 Tbsp. hot water (not boiling water)
1 cup milk (cows, almond, soy, etc)
1 tsp. sugar (optional)
1. Sift green tea powder into the cup to get rid of the lumps in the powder.
2. Add hot (not boiling) water and whisk vigorously until powder is all dissolved. This prevents the tea having lumps in it so do not skip. The green tea paste should be smooth and foamy. I use a frother but you can also use a small regular whisk.
3. Add milk and sugar in a small saucepan. Heat the milk over medium heat until small bubbles start to appear around the edge of the saucepan. Do not bring the milk to full boil. Turn off the heat. (Or use cold milk for iced latte)
4. Froth the milk until foamy, about 10 seconds with a frother. If you don’t have a frother, you can skip.
5. Add the hot milk and foam in the cup and dust the green tea powder on the top. (Add ice for an extra cold iced latte).
Tea with Lemon (by Sarah Cave)
Tea & Typewriter
Tea Time (by dks10)
Tea Time by Shui Mei
Matcha Tea & Xmas Wagashi