Tea is defined as a drink made from the leaves of the Camellia sinensis (tea) plant. The leaves and leaf buds are used to make several different teas such as black- (Ceylon), green- and oolong tea.  

To create the distinctly different teas, the leaves are processed in various ways to unlock different flavour profiles. Other drinks with the name tea, such as chamomile or rooibos, aren’t ‘true’ teas as they are made from different plants, but they produce the same result of a brewed drink.  

Green tea – Once harvested, the leaves are not left to oxidise (be exposed to air), this keeps them ‘fresher’ and retains their colour.  

Earl Grey – These tea leaves are oxidised and dried, then flavoured with bergamot oil extract. Bergamot oil is derived from the bergamot citrus grown in Italy. This results in the floral and citrus notes of the tea.  

Rooibos tea – Scientifically named Aspalathus linearis, the rooibos tea plant is a shrub with needle-shaped leaves only grown in the Cederberg region of the Western Cape. The leaves are also harvested and left to oxidise and dry out, turning them a deep red.   

Coffee – There’s a common belief that coffee can also be called a tea, but coffee is made from the seed of
a Coffea plant, as opposed to the leaves of a tree.  

Simple syrup – Simple syrup is a mixture made of equal parts water and sugar, boiled for 5 minutes to dissolve the sugar and then cooled. Often used for sweetening cocktails, soaking into cakes to lock in moisture and infusing
with other flavours, it truly is a versatile ingredient and great to have on hand. When sealed properly, simple syrup can last up to a month in the fridge.  

Rooibos-infused simple syrup – Bring 2 cups of water to a boil, remove from the heat and add 2-4 Rooibos teabags of choice (you can use any other tea). Steep for 10 minutes, then discard teabags. Add 2 cups of sugar to the pot and bring back to a boil for 5 minutes to dissolve and thicken slightly.

Recipes: Sjaan van der Ploeg and Fresh Living Magazine
Photographs: Zhann Solomons and Fresh Living Magazine

Also read: Quick and easy Ceylon tea-roasted chilli nuts

The post The lowdown on tea appeared first on MyKitchen.

What’s tastier than freshly-brewed iced tea? We share our favourite iced tea recipes that will keep you hydrated and refreshed this summer.

Strawberry and basil iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 Tbsp honey 
½ punnet basil, plus to garnish 
125g strawberries, halved, plus to garnish 
2 teabags Hibiscus tea  

Method

1. Add water, honey, strawberries and basil to a pot over medium heat.
2. Bring it to a simmer and cook for 5 minutes, stirring often.
3. Pour mixture into a heat-safe jug and add teabags.
4. Set aside to infuse for 5 minutes, then remove teabags and refrigerate until cold.
5. Strain liquid to remove any bits of fruit.
6. Top with water.
7. Serve poured over ice, and garnish with berries and basil. 

Lemon and mint green iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 teabags Green tea 
6 mint leaves, plus to garnish 
2 lemons, sliced 
2 tbsp honey  

Method

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Make The Best Brew 

It’s true: there is a correct way to make a pot of tea — even iced tea. Here are some tried-and-tested tricks: 

1. Don’t brew it for ages.
Once the teabag has been in hot water for more than 10 minutes, it starts to release the bitter tannins of the tea leaves. Aim for the sweet spot between 5 and 7 minutes.   

2. Be patient.
When it comes to letting the iced tea cool – don’t rush. It will be worth it. Remember to add a generous amount of the all-important ice when serving!  

3. Do a taste test.
Check the sweetness and add more honey if you like. Be sure to let it dissolve before you take it off the heat. If not, the honey will settle at the bottom.  

Like A Teacup and Saucer 

Some flavour combinations are just simply meant to be. Bring out the best in these four teas:   

Peppermint Tea
Adding lime to this tea will add a zing of freshness.  

Chamomile Tea
Grate a 2cm piece of fresh ginger into this tea for a punchy immunity boost.  

Earl Grey Tea 
Bring out the citrus notes with a few slices of the real deal. Orange and lemon will work well.   

Rooibos Tea 
The classic combo of rooibos tea and fresh peaches is a heavenly match.  

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Sippin’ Pretty: Cool as Iced Tea appeared first on MyKitchen.

Have your tea and eat it too in this delicious no-bake Earl Grey mousse tart with strawberries. It’s the ultimate raise-your-spirits dessert!

SERVES 12 // COOKING TIME 40 min

INGREDIENTS
3 cups oats
200 g white chocolate, melted
3 tbsp nut butter (macadamia, almond or peanut)
4 Earl Grey tea bags
1 cup milk
1 cup double cream
90 g packet vanilla pudding
10–15 strawberries, sliced
Zest of 1 lemon
1 tbsp strawberry jam, melted

METHOD
1. Grease a 24 cm round cake tin.
2. Place oats in a food processor and blitz until crumbly. Mix in the chocolate and nut butter.
3. Press the crust into the bottom and sides of the tin. Place in the fridge to harden for at least 20 minutes.
4. Place tea bags in the milk and microwave on high for 1 minute. Leave to soak and cool slightly, then refrigerate until chilled.
5. Beat double cream, flavoured milk and vanilla pudding until aerated and thick. Pour on to the crust, spread to even it out and place in the fridge to set.
6. Arrange strawberries on top of the tart. Top with lemon zest. Brush jam over the strawberries to glaze.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If baking with tea is your new favourite hobby, you’ll love our pancakes with rooibos-poached oranges and spiced cream.

The post White chocolate & Earl Grey mousse tart with strawberries appeared first on MyKitchen.

Crowd-pleaser welcome drinks coming your way! Your guests won’t be able to say ‘no’ to these unique and fresh watermelon, Earl Grey and vodka cocktails.

MAKES 6 // COOKING TIME 20 min

INGREDIENTS
Crushed ice
3 Earl Grey teabags, steeped in
500 ml boiling water, chilled
1 cup vodka
½ watermelon, pureed and strained

METHOD
1. In a jug filled with crushed ice, add the tea, vodka and watermelon juice.
2. Stir until chilled and fully combined.
3. Pour into cocktail glasses and serve immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Loving the fresh flavour? These cardamon, basil and grapefruit mimosas making equally as delicious celebratory drinks!

The post Watermelon, Earl Grey and vodka cocktails appeared first on MyKitchen.