It’s National Tea Day, which calls for some tea ideas. The warmer weather conjures images of rolling hills, manicured cricket pitches, volley matches, lazy long afternoons of picnics, boating on water, beach walks, surfing and fun in the sun! Summertime is truly a splendid time of year, with festivals, pub gardens, music events, throw-ball in the parks, besides the time to simply kick back in the hammock with a good book, relax in shade and cool off with a refreshing tea or ice-teas. Embrace the sun and blue skies with teas that are refreshing, delicious and extremely easy to make. Teas can quickly be produced in big batches for friends, parties or outdoor days. There are many varieties of tea that can be used to make iced tea, black, green, fruit and herbal teas can all be transformed into delicious batches of regular or iced teas.
These homemade flavored tea recipes give you a lot of variety for many tasty variations on tea for varied occasions! Expert Charvi Carani gives us a flavourful tea recipe.
Lemongrass Hibiscus Tea
- 3 cups water
- 3 tbsp dried hibiscus flower
- 1 tbsp fresh lemon grass (you can also use dried lemongrass)
- 2 – 3 cloves
- 1 tsp sugar (optional – if you want to sweeten it)
- Boil the water until it reaches the boiling point and starts bubbling.
- In a kettle or a jar add the dried hibiscus flower, the lemongrass and the cloves. (sugar- only if you like it sweet)
- Pour the boiling water into the kettle/ jar and steep it for 5 – 10 minutes till it settles at the bottom. (if you steep it more than 10 minutes it will become bitter)
- You can serve it hot or iced as you like it!!
- 2-3 cups brewed tea, still hot
- 1 cup sugar
- 1 orange, sliced
- 1 tsp vanilla
- Dash cinnamon
Place the oranges in the bottom of a pitcher. Add vanilla and cinnamon. Pour the tea into the pitcher while still hot so the sugar dissolves and top off with water. Serve over ice.
- 2 cinnamon sticks, broken into pieces
- 1 Tablespoon cardamom seeds
- 1 Tablespoon fennel seed
- 1 Tablespoon whole cloves
- 1 teaspoon black peppercorns
- A few whole star anise
- 6 cups filtered water 1-inch piece fresh ginger, sliced
- ¼ cup loose Rooibos tea
- Almond milk, soymilk, or coconut milk to taste (optional)
- Honey, sugar, or agave to taste (optional)
To a large stockpot or saucepan add cinnamon sticks, cardamom, peppercorns, fennel, and cloves. Heat over medium-low until spices are toasted and fragrant. Add 6 cups water and ginger to stockpot. Bring to a boil and add red tea. Turn off heat, and let steep five minutes. Strain out tea and spices, and divide into mugs. Serve with your favorite milk and sweetener as you like. Enjoy!