Lavender adds a pleasant but not too flowery contrast to the
sweetness of mint in this herbal tea that is refreshing hot or
There are teas for all occasions: for morning, afternoon, and bedtime, teas to soothe, and teas to stimulate. In recent years, our appreciation of tea has expanded to include herbal tisanes (some of which are centuries old) and a wide array of green teas, barks, and spices. Taking a break for tea or making a pot to share with a companion is somehow very relaxing.
Lavender Mint Tea
1 teaspoon fresh lavender flowers or 1/2 teaspoon dried lavender flowers
1 1/2 to 2 tablespoons fresh mint leaves or 2 teaspoons dried mint
1 cup boiling water
In a teapot, combine the lavender flowers and mint. Pour boiling water over the mixture; steep 5 minutes.
Yield: 1 cup.
Variation: For more interesting blends, add rosemary, lemon balm or lemon verbena, and rose geranium.
Three ways to Make Iced Tea
Brewed Tea. Make tea approximately double strength and steep only 5 minutes. Pour into a pitcher over an equal amount of ice. (If you are using a glass pitcher, let the tea cool before pouring it in.) If you sweeten the tea while it is hot, you’ll need only half as much sugar.
Refrigerator Tea. Follow the procedure for sun tea, except let the mixture brew in the refrigerator overnight. This method has two advantages: When it’s done, it’s already cold, and no matter how long it sits, it doesn’t get cloudy.
Sun Tea. In a glass jar or pitcher, place 1 teaspoon of loose tea or 1 tea bag per pint or tap water (with sugar, if you wish). Cover and set in the sun for 1 hour or so. Timing is not critical – because the water doesn’t boil, the tea will not get bitter.
Excerpted from Excerpted from 500 Treasured Country Recipes, by Martha Storey. Copyright (c)2000 by Storey Communications, Inc. Reprinted by permission of Storey Books.
Excerpted from Excerpted from 500 Treasured Country Recipes, by Martha Storey.
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