Tea Tales

The long awaited monsoons have finally arrived and we are filled with exhilaration. what is better than Welcoming the season with get-togethers over a mouth-watering spread of snacks. Add to it a classic cup of tea and it turns into an evening to treasure. Savour the foremost showers of the season with these lip-smacking, refreshing tea recipes.

Indian Masala Chai Recipe

Ingredients
• 1 tsp CTC tea (such as the Assam Spring CTC)
• ¾ cup water
• ½ cup full cream milk
• Sugar
For The Masala
• 2 cardamom pods
• ¼ inch ginger
• ½ inch cinnamon

Method
• Put water to boil and just as it starts to bubble, toss in the tea leaves.
• Let the leaves play around for about 2 minutes.
• Toss in spices, if desired.
• Let the infusion simmer for an additional minute thereafter.
• Add milk and allow the chai to simmer for 2 to 5 minutes.
• Toss in sugar as per your liking.
• Simmer for about another 2 minutes.
• Let the chai come to a boil again, and once again after that, till it starts to acquire
a toffee-colour.
• Turn off the heat, strain chai into a mug and enjoy!

(Recipe courtesy: Teabox)

Crimson Glow

Ingredients
• ¾ cup orange juice
• 4 tbsp concentrate clove and bay leaves
• ¼ tbsp concentrate typhoo orange spicer fruit infusion

Method
• Add 2 dip bags of Typhoo Orange Spicer in a cup of hot water and infuse for 2-3 minutes. Boil 9 cloves, add 3 bay leaves in a cup of water till it is half the quantity. strain and keep aside.
• Pour ¾ cup of orange juice in a goblet filled with ice and add ¼ cup of orange spicer concentrate. Add 4 tbsp of clove and 7 bay leaves concentrate. Top with some orange juice. Stir well and garnish with an orange spiral.
Serve chilled.

(Recipe courtesy: Typhoo)

Black Currant Mint Green Iced Tea

Ingredients
• 4 Typhoo Blackcurrant Bracer Fruit Infusion tea bags
• 2 Typhoo green tea Moroccan mint tea bags
• 5 cups water
• Blackcurrants (Several)
• Mint leaves to taste
• Ice

Method:
• Place six tea bags in a heat-safe bowl or container. Bring 2 cup of water to a boil, and then pour over tea bags. Let steep for 10 or so minutes.
• Once steeped, remove tea bags and pour in 3 cups of room temperature water. Chill until ready to serve.
• Add several blackcurrants and fresh mint leaves to the bottom of a sturdy glass. Using a muddler or a wooden spoon, press down on the blackcurrant/mint leaves and lightly twist. The blackcurrant will burst slightly and the mint leaves will become even more fragrant.
• Add ice and pour tea over top. Garnish with extra blackcurrant and mint leaves if you like.

(Recipe courtesy: Typhoo)

Carrot-Mango Green Tea Smoothies

Ingredients
• 3 cups water
• 1 cup sliced carrots or packaged peeled baby carrots
• 1inch fresh ginger, thinly sliced
• 4 Typhoo pure green tea bags
• 2 cups frozen mango chunks
• Honey (as per taste)
• 1 tbsp chia seeds

Method:
• In a small saucepan, bring water to a boil. Add carrots; cover and cook for 10 to 15 minutes.
• After it becomes tender, add ginger slices for the last 2 minutes of cooking. Now, remove from the heat and add tea bags. Cover and steep for 4 minutes.
• Now, remove tea bags, squeezing out all the tea. Remove ginger slices. Set pan on a hot pad in the refrigerator for 10 minutes.
• Transfer carrot mixture to a blender. Add mango, honey, and chia (if using). Cover and blend until smooth. Pour into glasses to serve.

(Recipe courtesy: Typhoo)

Fireside Tea Cocktail Recipe

Ingredients
• 30 ml dark rum
• 2 tsp Singbulli Classic Summer Chinary Black
• 100 ml water
• 1 tsp lemon juice
• tsp cinnamon powder
• Sugar, to taste

Method
• Boil the water and add sugar. Stir until it dissolves completely.
• Drop the tea leaves. After three minutes of steeping, strain the leaves and allow the tea to cool.
• Combine the tea, rum, lemon juice and cinnamon powder in a shaker and shake till it blends.
• Serve over ice.
(Recipe courtesy: Teabox)

Lemon grass Tea Recipe

Ingredients:
• 1 cup water
• 1 cup milk
• 2 tsp CTC tea
• 1 lemongrass long leaf (cut into small pieces)
• 1/2 inch fresh ginger
• Sugar to taste

Method:
• Heat water in a pot pan, add lemon grass and grated ginger.
• Bring the water to boil, then add CTC tea.
• After 30-40 seconds, add milk.
• Bring the chai to boil again and add sugar as desired. Let the chai simmer for another minute. Strain, and enjoy!

(Recipe courtesy: Teabox)