Tea Recipes

Iced Tea 

Fill a pitcher with 1000 ml previously boiled and cooled water.
Add 20 g Tea (a good BOP blend).
Allow to stand in the fridge for 6 hours.
Sweeten to taste with sugar syrup and flavour as desired.
Pour into ice filled glasses.
Garnish with mint leaves and slices of lemon.

To make a strong iced tea, place 10 grammes or four teaspoons of Ceylon BOP tea in a teapot, pour in half a quart of simmering water, and allow to steep for 3-5 minutes, depending on the type of tea. Then remove the tealeaves and pour the hot tea in to glasses filled with ice cubes. Add sugar and a slice of lemon or orange according to your taste. If the tea tealeaves are bigger more time is needed for brewing. The quantity of tea and water may be adjusted to suit the number of servings. It is also possible to use good quality tea bags to prepare iced tea.

Hospitality Tea Punch

(Makes about 2 gallons)

4 cups of boiling water
6 tablespoons of tea
4 cups of cold water
2 cups of lemon juice (strained)
4 cups of orange juice (strained)
1½ quarts of grape juice
2 cups of sugar
2 quarts of water
1 quart of ginger ale

Bring 4 cups of water to a boil in a saucepan. Remove from heat. Immediately add tea. Brew 3-5 minutes. Stir and strain into container holding remaining ingredients except ginger ale. Just before serving pour into punch bowl over a block of ice. Stir in ginger ale.

 Tea lemonade

(Makes about 2 ½ quarts)

4 cups of boiling water
6 tablespoons of tea
3 cups of cold water
¾ cup of cold water
¾ cup of sugar
¾ cup of fresh lemon juice

Bring 1qt. Water to boil in saucepan. Remove from heat. Immediately add tea. Brew 3-5 minutes. Stir and strain into pitcher holding 3 cups of cold water. To make syrup, simmer ¾ cup of cold water and ¾ cup of sugar 10 minutes. Add to tea. Add fresh lemon juice; to serve pour over ice cubes in tall glasses.