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TEAmptations

Our Simple Guidelines to Decaffeinate Tea                         

(naturally removes 80-90% of caffeine)

 

Reducing caffeine content should not be a hindrance to enjoying great tea, and decaffeinating our loose teas can be done easily with minimal effect on flavor and enjoyment. Simply steep the tea for 30-45 seconds in hot water and pour off the liquid. Then add hot water and steep in the manner you would normally use to brew a cup of that tea. Up to 90% of the caffeine will be released into the brief infusion and subsequent infusions will have minimal amounts of caffeine.

Flavor and aroma will not be sacrificed.


 

Iced Green Tea

 

1. Bring 1 litre of filtered water to approx. 80 degrees Celsius.

2. In a teapot, steep 10 teaspoons of Kyoto Cherry Rose Green Tea for 4 minutes.

3. Fill a jug or container with ice cubes (the jug should hold 2 litres).

4. Add 3-4 slices of lemon.

5. Add 3-4 tablespoons of maple syrup or liquid cane sugar to sweeten.

6. Filter the leaves and pour the hot tea into the jug. Most of the ice will melt and that chills the tea.

7. Pour the iced tea into tall glass and enjoy!!


Cinnamon Crunch Muffins

 

Preheat oven to 375F.

Pour 8 ounces boiling water over 4 teaspoons of Cinnamon Tea.

Cover and steep 5 minutes. Discard tea leaves. Cool tea.

 

• In a large bowl, combine

• 2 cups flour

• 1 1/4 cups sugar

• 1 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1/4 tsp. ground ginger

• 1/2 tsp. ground nutmeg

 

With pastry knives, cut 1/2 cup butter or margarine into the flour mixture.

Combine cooled tea, 1 tsp. Vanilla and 2 large, beaten eggs.

Make a well in the center of the flour and blend in the tea mixture.

Fold in 1 cup chopped toasted walnuts.

Spoon into muffin tins and bake 20 minutes.

 

Makes 12 nutritious muffins.


 

Tea Soup

About 4 to 6 servings

 

Ingredients

 

5 cups vegetable stock, broth, or bouillon

4 large cloves garlic, minced or pressed

3 teaspoons dried thyme, lightly crushed

3 cups chopped broccoli

1/2 pound (8 ounces) small shells or other macaroni shapes

1 cup prepared green tea at regular strength

juice of one lemon (about 2 Tablespoons)

1/8 teaspoon freshly ground black pepper or to taste additional salt to taste (optional)

 

Directions

 

Combine the stock, garlic, and thyme in a heavy saucepan and bring to a boil. Stir in the broccoli and macaroni, reduce heat, and simmer until the macaroni is just at the al dente stage of tenderness, about eight to twelve minutes depending on the shape chosen. Stir in the tea and heat through for about a minute. Remove from heat and stir in the lemon juice and pepper, and adjust the salt if necessary. Serve immediately and piping hot.

 

Variation:

 

Substitute other chopped cruciferous vegetables (cabbage, cauliflower, Brussels sprouts, kohlrabi) for all or part of the broccoli.

 

> For a main dish soup, add 1/2 pound firm tofu, diced


Hot Holiday Tea

 

Ingredients

 

1 1/3 Cups water

6 Bags black tea

1 cinnamon stick -- broken

3 Whole cloves

1/3 Cup sugar

1 1/3 Cups cranberry juice cocktail

1 Cup Burgundy wine Orange, pear, or apple slices studded with cloves as garnish.

Directions In saucepan bring water to boil. Add tea and spices, cover, and let stand 5 minutes. Remove tea bags. Stir in sugar, cranberry juice, and wine. Return to medium heat and stir until sugar is dissolved and mixture is heated through. Serve in cups with fruit slices as garnish.

 

 

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