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Tea Recipes
The website just would not be complete without a few Tea Recipes! And what could be a
better way to start them out with the traditional "TeaFrog"!
TeaFrog | TeaFrog Specialty Iced Tea | Sparkling Jasmine Iced Tea | Chai Milkshake | Grilled Teriyaki Chicken | White Tea Smoothie |
Name: TeaFrog
Ingredients:
- 1 tbs loose tea
- 1 oz gin
- 1 tbs lemon juice
Preparation: Brew tea in hot water for 3-5 minutes (see our guide to brewing the perfect tea), then strain out tea. Add gin and lemon, then serve. Back to Top
Name: TeaFrog Specialty Iced Tea
Ingredients:
Preparation: Boil the water, and add the black tea leaves. Steep the tea for 4.5 minutes, and remove the leaves. Combine the steeped black tea with the lemonade, and refrigerate immediately. Makes an outstanding smooth iced tea, enjoy! Back to Top
Name: Sparkling Jasmine Iced Tea
Ingredients:
- 4 cups water, boiling
- 3 tbs loose jasmine tea
- 1 cup brown sugar
- 1 1/4 cups sparkling water
Preparation: Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool. Steep the jasmine tea in the remaining 3 cups of hot water for around 6 minutes. Strain out tea, and let cool slightly.
In a pitcher, combine syrup and tea. Stir or whisk until fully blended. Add sparkling water and cool thoroughly. Serve over ice. Can be served with cinnamon sticks, lemon slices or mint sprigs. Makes 1 quart of iced tea. Back to Top
Name: Chai Milkshake
Preparation: Mix your favorite Chai (with milk already added) to your favorite ice cream. Blend. Viola! A great honey-ginger milkshake. Back to Top
Name: Grilled Teriyaki Chicken
Ingredients:
Marinade
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1/8 teaspoon white pepper
- Dash of sesame oil
- 4 teaspoons cornstarch
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh orange zest
- 2 green onions (green and white parts), ends removed, minced
- 2 teaspoons whole green tea leaves, crushed
- 4 skinless, boneless chicken breast halves (about 5 ounces each), rinsed, patted dry
Sauce
- 1/2 cup brewed green tea
- 1 teaspoon honey
- 1 teaspoon lemon juice
Preparation: To make the marinade, in a large bowl or sided glass dish, mix the fish, sauce, vinegar, pepper and sesame oil. Whisk the cornstarch into the vinegar mixture until it dissolves. Stir in the garlic, orange zest, green onions and green tea leaves. Add the chicken, turning to coat with the marinade. Cover and refrigerate for 2 hours.
To make the sauce: Combine the green tea, honey and lemon juice. Set aside until serving time. Remove the chicken from the marinade. Discard any remaining marinade. Preheat the grill or broiler. Place the chicken on the grill and cook for about 8 minutes. Turn and grill about 8 minutes more, depending on the thickness of the chicken or until it is tender and no longer pink in the center. Serve the chicken with the dipping sauce. Back to Top
Source: Adapted from "Cooking with Green Tea" by Ying Chang Compestine
Name: White Tea Smoothie
Ingredients:
- 1 1/2 cups of frozen fruit
- 3/4 cup of fat free or soy milk
- 1/4 to 1/2 cup of brewed white tea - cooled
- 1/2 cup pomegranate juice
- 1 peeled banana, frozen
Preparation: Place all ingredients into a blender. Cover and blend until smooth. In order to make a thicker smoothie, ensure that the frozen fruit is VERY frozen. Makes 2 1/2 cups.
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Source: adapted from http://greentealovers.com/greenteausesrecipes.htm
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