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A Recipe for
About Tea
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
This Recipe for About Tea is one of thousands in the Recipes-to-go Drink Cookbook.
After dinner sit a while, and after supper walk a mile. |
| English Saying |
If you enjoy this About Tea Recipe - you should enjoy the recipe collections you can find on the websites below:
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This is a recipe for About Tea from the recipe cookbook of Recipes-to-go (Drink)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
The tea you buy is a delicate blend of some 20 to 30 varieties.
Quality varies according to the soil, climate and altitude in which
it is grown and the age and size of the leaves when they are picked.
Broadly classified, there are three types: black, oolong and green.
Black tea derives its color from a special processing treatment in
which the leaves are allowed to oxidize. This turns the leaves black
and produces a rich brew.
Oolong tea is semioxidized. Its leaves are brown and green. It brews
light in color.
Green tea is not oxidized, thus the leaves remain green. The brew is
pale green in color.
PREPARATION METHOD Whether you use loose tea or tea bags, the
preparation method is the same:
Start with a spotlessly clean teapot made of glass, china or
earthenware. Add rapidly boiling water; allow to stand a few minutes,
then pour out.
Heat cold water to a full rolling boil.
Add tea or bags to the warm pot, allowing 1 teaspoon of loose tea or
1 tea bag for each cup of tea desired. Pour boiling water over tea
(3/4 cup for each cup of tea); let stand 3 to 5 minutes to bring out
the full flavor. Stir the tea once to ensure uniform strength.
Do not judge the strength of tea by its color; You must taste it.
Strain the tea or remove tea bags. Serve with sugar and milk or lemon
if desired.
Prepare instant tea, a concentrate, according to the directions on
the jar.
Source: Betty Crocker's Cookbook, 6th Edition
Serves: 1
About Tea Recipe brought to you by Recipes To-Go