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History <How To Brew<
Recipes
Tea Recipes to
tantalize your taste buds!
This is a fun
place to find recipes that you can try using our teas as
Afternoon Tea, Drinks, Dinner and Desserts
Green Tea
Cookies
3/4 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups flour
2 tablespoons ground Japan Kokeicha
Tea
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
Beat butter and sugar
until creamy. Beat in eggs and vanilla. Gradually add blended flour, baking
soda, baking powder, salt and ground Kokeicha.
Blend well to form soft dough.
Refrigerate for ½ hour then roll out and cut with a cookie cutter.
Bake at 400º
F for 8-10 minutes on an un-greased cookie sheet.
Cool on a wire rack.
Teriyaki-Ginger Baked Tofu
3 tablespoons
Japanese Sencha loose tea
5 tablespoons Tamari or Shoyu soya sauce
3 tablespoons Mirin (rice wine)
2 tablespoons fresh lemon juice
1 tablespoon peeled and grated ginger root
1 lb (450-500g) extra firm tofu
Brew the Sencha in 1/2 cup
hot water for 6 minutes. Discard the tea leaves.
Combine the tea, soya sauce, mirin, lemon juice and ginger in a bowl or
container.
Place a small plate on top
of the tofu and gently press out the excess water.
Slice the tofu lengthwise in
half. Add the tofu to the tea mixture.
Cover and refrigerate overnight, making
sure the sauce covers the tofu.
Preheat the oven to 175°C.
Drain the tofu and place it on a lightly oiled baking sheet.
Bake for 30
minutes, or until firm and compact.
Makes 3-4 Servings
Fruity Iced Tea
Flavored with
mint citrus, this refreshing blend is a perfect way to add pizzazz to standard
tea.
8 cups water
3 tablespoons plus 1 teaspoon
Metropolitan Ginger Peach Flavored Tea
1/4 cup tightly packed fresh mint leaves
1 1/2 cups granulated sugar
1 1/2 cups strained fresh orange juice
1/2 cup fresh strained lemon juice
Fresh mint for garnish
1 orange, halved and thinly sliced, for garnish
In a large
saucepan, heat water until it just comes to a boil. Stir in tea, mint and sugar.
Boil for 3 minutes.
Immediately strain tea through a fine sieve.
Stir in orange
and lemon juices. Let cool to room temperature.
Place tea in a large pitcher.
Serve over ice. Garnish each glass with a sprig of mint and a slice of orange.
Makes 10
drinks.
Clotted Cream
2 cups
pasteurized heavy cream
Turn the oven to
warm. Pour the cream into a shallow
pan such as a 9-inch pie plate. Cover with foil, then place it in the oven and
leave untouched for 8 hours.
(You can leave it overnight if you like.)
Carefully remove it and let cool. Take care not to shake the pan or move it
while the cream is cooling.
With a slotted spatula, skim the thick cream from the surface, leaving the thin
residue behind.
The cream will have a yellow skin and a slightly lumpy clotted texture.
Smooth it by blending it with a teaspoon if you like.
Store it in the refrigerator but serve at room temperature. Use the residue in
baking or soups.
Makes about 1 cup of clotted cream.
Tea Scones
4 cups All-purpose flour
2 tablespoons Sugar
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Cream of tartar
2/3 cup Butter
1 1/3 cups Half and half
1 large Egg
1/4 cup Golden raisins -- optional
Preheat oven to 425 degrees; grease a large baking sheet.
In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar.
With a pastry blender, or two knives, cut in the butter until the mixture
resembles coarse crumbs.
In a small bowl, beat together the half and half and egg.
Measure out and reserve 2 tablespoons of the mixture.
Add remaining mixture to dry ingredients along with the raisins.
Mix lightly with a fork until mixture clings together and forms a soft dough.
Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.
Divide dough in half.
With a lightly floured rolling pin, roll one half of the dough into a 7-inch
round; cut into 4 wedges.
Repeat with remaining dough. Place scones one inch apart on prepared pan.
Pierce tops with the tines of a fork. Brush tops with reserved egg mixture.
Bake for 15 to 18 minutes, or until golden brown. Serve warm.
Enjoy!!
Courtesy of Metropolitan Tea
Fun Recipes to try with green tea
VEGETABLES
1. Greens You'll Envy: Wilt bok choy or
spinach in a little green tea over low heat; drizzle with soy sauce and
sesame oil just before serving.
2. Savory Soup: Use brewed tea in place of broth as the base for pureed
broccoli, cabbage or cauliflower soup
ENTREES
1. Fish Out of Water: Poach shrimp or fish
fillets in green tea; top with spinach and julienne peppers sautéed with
Asian seasonings.
2. Knock-Out Noodles: Toss cooked Asian noodles with green tea; chill
overnight. Serve with cubed tofu and thinly sliced green onions.
3. Here's the Rub: Season meat or poultry with green tea powder or
leaves before grilling.
FRUIT
1. Sensational Smoothie: Blend chilled green
tea or green tea ice cubes with honeydew melon and fresh gingerroot.
2. Perfect Poaching: Poach tropical fruit, like Asian pears, in green
tea; chill. Sprinkle with granola for an on-the-go breakfast, or dollop with
yogurt for a healthy dessert.
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