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.

If you’re obsessed with home-grown, delicious and nutritious rooibos like us, you must try this rooibos-pear frangipane tart recipe!

SERVES 6 // COOK TIME 40 min + overnight  

INGREDIENTS
For the rosé-poached pears
2 cups rosé wine
2 cups water
1 cup brown sugar
¼ cup rooibos tea leaves
5 cm lemon rind
1 cinnamon stick
3 pears, peeled
For the pastry
125 g butter, at room temperature
1 cup white sugar
1 egg yolk
1 tsp vanilla essence
¼ tsp baking powder
1½ cups cake flour
3–4 tbsp cold water
For the frangipane creme
100 g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg
1 cup almond flour
1 tbsp cake flour
To decorate
Flaked almonds

METHOD
For the rosé-poached pears
1. Place all ingredients but pears in a pot and bring to a simmer.
2. Add the pears and simmer for 20 minutes, until soft but not falling apart.
3. strain out the pears, slice and remove the cores. set aside.
For the pastry
1. Cream together butter and sugar until pale.
2. Add egg yolk, vanilla and baking powder, and whisk until well combined.
3. Using your beater on a low speed, add the flour and water, 1 tbsp at a time, until the dough comes together. Roll into a ball, wrap in cling film and refrigerate overnight.
4. Preheat oven to 170°C and grease a springform cake tin.
5. on a lightly floured surface, roll out the dough to about 1 cm thick. Press into the base of the tin and prick all over with a fork.
For the frangipane creme
1. Cream together butter, sugar and vanilla until pale.
2. Add the egg and mix well.
3. Fold in the almond flour and cake flour.
To assemble
1. spread the almond creme over the pastry. Arrange the poached pears on top. sprinkle with the flaked almonds.
2. Bake for 30 minutes, until golden brown and set.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

DID YOU KNOW? Frangipane is a sweet filling made from or flavoured with almonds, named because frangipani flowers were originally used to give it its taste. (Don’t try this at home!) It can be used to fill all sorts of cakes and pastries.

Learn how to make the perfect batch of shortcrust pastry, and then use it to create this beautiful apple and raspberry tart.

The post Rooibos-pear frangipane tart appeared first on MyKitchen.

Hot beverages are the epitome of winter! Enjoy all the wonderful flavours of this spiced rooibos tea with ginger, star anise and orange for a sweet and comforting drink.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 rooibos tea bags
2 cups boiling water
Zest and juice of 1 orange
2 star anise pods
2 cm ginger, bruised

METHOD
1. Add ingredients to a pot over medium heat. Bring to the boil.
2. Immediately turn off the heat and allow to infuse for 5 minutes.
3. Strain the tea, divide between cups and serve.

Tip: If you have the flu, add the juice of 1 lemon and 3 tbsp honey to this tea.

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

The post Spiced rooibos tea with ginger, star anise and orange appeared first on MyKitchen.

Rooibos is one local ingredient we can never stop being thankful for, not only for its taste, but also for its diversity. Use it to cool down this weekend by making our tipsy rooibos iced tea.

SERVES 5 // COOKING TIME 15 mins, plus chilling and infusing time

INGREDIENTS
6 rooibos tea bags
5 cm ginger, peeled and sliced
Handful mint
Peel and juice of 1 lemon
90 ml honey
100 ml white rum
Mixed berries, to serve
Lime, sliced, to serve

METHOD
1. Place 1L boiling water and the tea bags in a jug. Add ginger, mint and lemon peel. Leave to cool.
2. Add lemon juice and honey. Infuse in the fridge overnight.
3. Strain the tea and add rum.
4. Serve over ice with berries and lime slices.

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