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

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It’s no secret that tea not only provides comfort, but holds healing properties as well. We’re diving into tea benefits and what it can do for your body and mind

Tea has been around for centuries and since the beginning, people have been taking advantage of its many benefits. Not only does tea calm, soothe, replenish and warm the body, but it also heals the mind.  Tea contains compounds called polyphenols, which are micro-nutrients that are naturally found in plants. Polyphenols are known to help maintain a stable blood pressure, working to keep your arteries healthy and clean, promoting circulation and reducing inflammation. This also leads to a lower risk of diabetes and cancer growth, and overall a longer and healthier life. Not looking at that cup of tea in the same way anymore, are you? Let’s take a look at a few different teas and understand the benefits each one can have.

Green tea
Green tea leaves are treated immediately after they are picked, preventing them from oxidising, which results in the leaves containing a high concentration of polyphenols. This means that green tea is the least processed tea, since it contains more antioxidant properties compared to oxidised teas such as black tea. Green tea also contains less caffeine than an oxidised tea. 

Matcha
Matcha is a kind of green tea that originated around the 8th century in China and is widely used in both Chinese and Japanese culture. It has recently been introduced into western culture and is often enjoyed as a latte, but is traditionally brewed with water. Matcha has a unique savoury, earthy taste, and many health benefits. It is also often used in cooking and baking to add extra depth to dishes.

Chamomile
Chamomile tea is made from dried chamomile flowers and is loved for the calming, relaxing and soothing effect it can have on the body and mind. This tea can help to aid in sleep difficulties, can reduce muscle spasms and even menstrual cramps. It also helps with anxiety as it contains no caffeine, making it the perfect drink to have before bed. What’s more, chamomile can be given to kids to help calm them down and send them dosing off into a night of peaceful sleep. 

Ginger tea
Ginger tea is brewed using the peeled and chopped ginger root. People usually consume ginger tea to help reduce nausea and ease pain as it also contains anti-inflammatory properties. Ginger also aids in digestion and is commonly consumed with a dash of cayenne pepper, squeeze of lemon and drop of honey to help soothe the symptoms of a cold and sore throat.

Rooibos
Grown only in South Africa, rooibos is a very versatile herbal, caffeine-free tea that yields itself to being mixed with many other flavours. This tea pairs well with a classic combination of milk and sugar, or in other tea varieties with vanilla and berries, or shines perfectly well on its own. Rooibos tea also contains polyphenols, which help with inflammation, pain and allergies, and even skin health. 

Jasmine tea
Interestingly, jasmine tea is made using green tea leaves and the blossoms of the jasmine bush, which then infuse their flavour into the tea. This means that jasmine tea has similar health benefits to normal green tea, just with a more floral taste. It’s a favourite for many to enjoy during teatime as it works well with sweet desserts. 

Buchu tea
Like rooibos, buchu is another incredible plant from South Africa. It has many wonderful qualities and properties that help with issues such as inflammation and stomach irritation, and is used as an antiseptic for urinary tract infections. The tea can be soothing and warm, and also contains no caffeine. Buchu is an incredible tea that traces back to the 16th century, used by the Khoisan people and later by settlers to help
aid in a number of different illnesses and ailments.

While there are various kinds of teas out there, the above-mentioned variants tend to be some of the the most popular. Whether you’re looking to unwind and warm up, soothe some cramps or calm your mind, tea will always be a kettle of boiling water away from making your day that much better. 

Words by Sjaan Van Der Ploeg

Looking to add extra nutrients and vital vitamins into your everyday life? Look no further than freshly squeezed (or blended) vegetable juice.

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This green tea panna cotta with black sesame praline is one boujee dessert. And believe it or not, it’s actually pretty easy to make!

SERVES 6 // COOK TIME 25 mins, plus setting time

INGREDIENTS
For the green tea panna cotta
2 cups double cream
2 cups full-cream milk
¼ cup sugar
3 green tea and mint tea bags
6 gelatin leaves, soaked in a bowl of cold water
Fresh mint, to garnish
For the praline
Butter, to grease
¼ cup black sesame seeds, plus extra to garnish
1 cup sugar

METHOD
For the green tea panna cotta
1. Place the cream, milk and sugar in a heavy-based saucepan. Add the tea bags and bring to a simmer.
2. Lower the heat and remove the tea bags. Squeeze the excess water from the gelatine leaves and stir into the cream mixture until dissolved.
3. Pour into moulds and refrigerate for at least 3 hours.
For the praline
1. Pour the black sesame seeds on to a greased baking tray.
2. Place the sugar in a heavy-based pan over high heat. Allow to dissolve, about 5 minutes, swirling as it melts.
3. Remove from the heat as it starts to take colour. Swirl the sugar in the pan until golden.
4. Pour the caramel over the sesame seeds. Once set, place in a blender to break the praline into small pieces.
5. Dip each mould in warm water, then turn out panna cotta on to plates. Sprinkle with the praline and garnish with sesame seeds and mint.

These mini banana, berry and lemon-curd pavlovas are absolutely scrumptious, and a definite crowd-pleaser! You must try it this

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Green tea’s good for more than just a warming cuppa. Prepare to be wowed by this delicious sweet green tea yoghurt bark, the perfect healthy snack!

SERVES 4–6 // COOKING TIME 10 min

INGREDIENTS
300 g double-cream yoghurt
3 tbsp sugar or xylitol
½ tsp vanilla essence
2–3 drops green food colouring
¼ cup cashews
¼ cup dried cranberries
1 green teabag, leaves only

METHOD
1. Line a baking tray with baking paper.
2. Combine the yoghurt, xylitol or sugar, vanilla essence and green food colouring.
3. Spread out the mixture on the tray. Sprinkle with cashews, cranberries and tea leaves.
4. Freeze for 1 hour, until firm. Break into chunks and serve.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

If you are keen to indulge in your traditional green tea, but want something with some added zest, try our cucumber, lime and mint green tea.

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It’s healthy, it’s refreshing and it’s delicious! This cucumber, lime and mint green tea is the ideal detoxifier to keep you feeling great this winter.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
2 cups water
2 green tea bags
Zest and juice of 1 lime
1 cucumber, ribboned
¼ cup mint, bruised
3 tbsp mint leaves

METHOD
1. Add the water, green tea bags, lime zest and juice, half the cucumber ribbons and the bruised mint to a jug. Stir well and allow to infuse for 25 minutes.
2. Strain the tea and place in the fridge.
3. Serve chilled with mint leaves and the remaining cucumber ribbons.

Recipe & styling: Joni Dames
Photography: Peet Mocke // HMimages.co.za

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Say ‘hello’ to the ultimate healthy green pizza with green tea dressing! That’s right, green tea’s good for more than just a warming cuppa. Prepare to be wowed by this delicious green pizza you can sneak it into!

MAKES 2 // COOKING TIME 1 hour

INGREDIENTS
For the pizza bases
250 g self-raising flour
250 g double-cream yoghurt
1 tsp baking powder
1 tsp salt
For the toppings
1 avocado, mashed
3 baby marrows, sliced into ribbons
Handful baby spinach
Herbs and salad leaves of your choice
¼ tsp salt
¼ tsp pepper
For the green tea dressing
¾ cup double-cream yoghurt
½ cup chopped parsley
¼ cup chopped spring onions
2 tbsp lemon juice
1 green teabag, leaves only
1 clove garlic, peeled and crushed
½ tsp salt

METHOD
For the pizza bases
1. Preheat oven to 180°C and line 2 baking trays with baking paper.
2. Combine all the ingredients. Knead until the dough is smooth and springy. Add a few tbsp of flour if the dough is too sticky, or yoghurt if it is too dry.
3. Halve the dough and roll out into 2 circles, each about 20 cm.
4. Allow to rest for 5 minutes, then transfer to the baking trays and brush generously with oil.
5. Bake for 20–25 minutes, until the edges of the bases are golden brown. Remove from the oven and leave to cool for 10 minutes.
For the toppings
1. Spread the bases with mashed avo. Top with the baby marrows, spinach, herbs and salad.
For the green tea dressing
1. In a blender, combine all the ingredients until smooth.
2. Drizzle dressing over the pizza.

Recipe: Amerae Vercueil
Styling: Chiara Turilli & Andrea Kühn
Photography: Andreas Eiselen // HMimages.co.za

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