About Tea Recipe
1 see below
The tea you buy is a delicate blend of some 20 to 30 varieties.
Quality varies according to the soil, climate and altitude in which
it is grown and the age and size of the leaves when they are picked.
Broadly classified, there are three types: black, oolong and green.
Black tea derives its color from a special processing treatment in
which the leaves are allowed to oxidize. This turns the leaves black
and produces a rich brew.
Oolong tea is semioxidized. Its leaves are brown and green. It brews
light in color.
Green tea is not oxidized, thus the leaves remain green. The brew is
pale green in color.
PREPARATION METHOD Whether you use loose tea or tea bags, the
preparation method is the same:
Start with a spotlessly clean teapot made of glass, china or
earthenware. Add rapidly boiling water; allow to stand a few minutes,
then pour out.
Heat cold water to a full rolling boil.
Add tea or bags to the warm pot, allowing 1 teaspoon of loose tea or
1 tea bag for each cup of tea desired. Pour boiling water over tea
(3/4 cup for each cup of tea); let stand 3 to 5 minutes to bring out
the full flavor. Stir the tea once to ensure uniform strength.
Do not judge the strength of tea by its color; You must taste it.
Strain the tea or remove tea bags. Serve with sugar and milk or lemon
Prepare instant tea, a concentrate, according to the directions on
Source: Betty Crocker's Cookbook, 6th Edition
to Drink Recipes
Food Tips of the Week
A few tips on healthy eating
In planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some lower carbohydrate diet guidlines:
* Dietary fiber is essential
Decreasing the carbs in your diet usually results in reduction in fiber also. Look at low carb recipes that are fiber-rich balance the equation.
* Use splenda as a substitute for sugar.
Recipes that call for sugar can be modified to make use of a good substitute like splenda. It has a different density so you will have to do a bit of trial and error and it might not work for every recipe, but it gives pretty good results for the most part.
Superfoods containing lycopene
(includes apricot, red bell peppers & rosehip)
Lycopene is a non-synthetic coloring compound and one of the carotenid family. It is behind the dark red color of some fruit, vegetables and pulses.
Unlike numerous nutrients, lycopene does not become less effective if subjected to heat, but is truly improved by being heated.
Its most important theraputic value is that it serves as an antioxidant and is believed to be of use in the fight to lower the risk of contracting cancer.
This useful phytochemical is the strongest fighter of singlet oxygen, which is correlated with aging of the skin. It is also thought by many experts to hamper the progression of atherosclerosis.
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