ANCH TEA TIPS AND IDEAS

The All Night Coffee House emcompasses more than just coffee. We are happy to include the first tea pages for those that like tea. The pages include tips on how to make the perfect pot of tea, tea recipes and a few dessert ideas. Hope you enjoy it!

Tea begins with the dried leaves of one plant. Tea names generally reflect the geographic origin where they are grown. Most packaged teas that the consumer buys is the blend of two or more varieties. Scented teas are flavored with the oils of flowers, fruits, or spices. For example, Earl Grey tea contains orange oil. Orange pekoe is a term used to designate the size of the tea leaf.

Tea leaves release their flavor in water that is hot. Brewing tea with boiling water takes 5 minutes or much longer depending on what type of tea you are making. Herbal tea is not really tea but the stems, flowers and roots of of a group of plants known as herbs. Herb teas do not contain any caffeine.

• Always start with cold water and bring it to a boil.
• Preheat your teapot by filling it with hot water from the tap.
• As soon as your water boils empty the teapot and measure in the tea 1 teaspoon per cup
• Pour the boiling water into the teapot
• Let the tea steep for 3 to 5 minutes
• Use a tea ball for loose tea so you do not have to strain the loose tea leaves.

In the spice section buy whole cloves, cinnamon, allspice or nutmeg. Do not use powdered spices they leave a gritty residue. Add the spices to your teapot before you make your tea when the water boils steep with whole spices as usual.

Use fresh ginger from the produce section. Slice it into 1/4 inch thick pieces then whack with flat side of knife to release flavor. Simmer a few slices with brewing tea.It lends a refreshing flavor.

BACK TO HOMEPAGE

Steep the tea in 1 quart of boiling water for ten minutes. Strain the leaves and add 1 cup of the sugar to the tea stirring well. Pour into a glass or ceramic baking dish and place in the freezer.

When patches of ice crystals appear on the surface remove the dish from freezer and transfer the contents to a food processor. Add the powdered milk and process briefly to break up crystals. Return mixtures to the freezer for ten minutes blend again. Repeat this process about ten times until the mixture resembles icecream. Add rum and remaining sugar. Blend again return to freezer and serve immediately in individual bowls.

In a large bowl combine flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten eggs and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not overmix this mixture.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches round and about 1-1/2 inches thick. Cut the circle into 8 triangular sections. Alternatively you can cut dough into rounds with a cookie cutter. Place the scones on parchment paper or else a lightly greased pan. Make a mixture of one well beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture.

Bake at 375 degrees for approximately 15 minutes or until lightly browned. These scones freeze very well.

You can add some other ingredients to make the scones more exciting. One third cup of dried cranberries, cherries, or other fruit. These ingredients should be added just before adding the cream mixture. You can add 1/3 cup chocolate chips, or 2 teaspoons grated lemon peel and 1 tablespoon poppy seeds. These are a few ideas for the basic recipe. Enjoy!