Speciality Uses of Our Teas
Our teas are fabulous. But did you know that a lot of our teas can be used in recipes for alternative iced teas, mocktails and so much more. We will regularly be adding to this section so don't forget to bookmark it and keep popping back for more tea based inspiration.
TRIED AND TESTED
All our recipes are personally selected though we would love you to email us at firstname.lastname@example.org with your own recipes.
FRUIT MEDLEY ICE TEA
Perfect Ice Tea every time.
25g loose leaf fruit medley tea
6 tsp sugar (add to own taste)
Infuse loose tea in half pint of boiling water for 5-10 minutes (even better over night).
Strain and add sugar to sweeten an another half pint of cold water.
Allow to cool
Half fill a 2 pint jug with ice
Pour over the ice and garnish with sliced strawberries.
NB: Other sweeteners such as honey or agave syrup can be used to in this recipe.
PEPPERMINT ICED TEA
A Real Summer Favourite
2 tsp Peppermint loose leaf tea
500ml room temperature water (filtered)
Some sprigs of fresh mint leaves
Slices of Lime or Lemon
Using a jug or pitcher, add the Peppermint tea and pour over the room temperature water. Place in the fridge for 1 – 2 hours (all depends on how strong you like your tea).
Strain the infusion and serve over ice with some fresh mint and a good squeeze of lime or lemon juice
Garnish with slices of lime and a sprig of mint
EARL GREY FRUIT LOAF
A teatime must-have!
300ml10fl oz strong hot Earl Grey Bravo tea
275g/9¾oz self-raising flour
225g/8oz light muscovado sugar
1 large free-range egg, beaten
Butter, for greasing, plus extra to serve.
Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.
Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.
Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.
Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes.
Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.