Featured Cookbook

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1. Tea Drops

2. Jasmine Eggs

3. Masala Chai

Book Description

Tea extols this elegant and earthy international pastime in photography, evocative poetry and prose, and a unique collection of tempting recipes. For the ever-expanding group of tea aficionados, Tea unveils the secrets and mysteries of Camellia sinensis, exploring its Eastern roots and fascinating history, its role in cultures across continents, and its family of deliciously varied applelations.

... (more)

Tea: Essence of the Leaf

Authors: Karl Petzke, Lessley Berry, Sara Slavin

Date: April 1998

ISBN: 081181632X

Publisher: Chronicle Books

Paperback

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This East Indian blend is spicy and soothing

3 quarts

• 4 teaspoons whole coriander

• 1 star anise

• 2 cinnamon sticks, broken

• 1 teaspoon each: whole black peppercorns, allspice, cardamom pods, cloves, dried orange peel, and ground ginger

• 1/2 teaspoon ground nutmeg

• 3 quarts water

• 2 tablespoons Indian black tea leaves

• 1 tablespoon vanilla extract

• Honey, milk, or cream to taste

1. In a small bowl combine coriander anise, cinnamon, peppercorns, all spice, cardamom, cloves, and orange peel.

2. In a spice mill or coffee grinder, coarsely grind the spices. Mix in the ginger and nutmeg.

3. Pour the water into a one gallon pot and add the spice mixture. Bring to a boil, cover, and simmer for 15 minutes.

4. Add tea and vanilla and steep 3 to 5 minutes.

5. Strain the liquid into a large pitcher. You may want to add honey, milk, or cream, or wait and offer these to your guests on the side.

Tea can be served hot or chilled.

More From This Book:

1. Tea Drops

2. Jasmine Eggs

3. Masala Chai

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