Blended teas

Most packages of commercial tea are made up of a blend of fifteen or more leaves from different areas. There are also some rather special traditional teas that are blended.

English Breakfast tea is a blend of strong Indian teas that gives a full - bodied and fragrant drink.

Earl Grey Tea is a blend of Keemun and Darjeeling teas flavored with oil of bee balm. The recipe was given to the Diplomat Earl Grey by a Chinese mandarin.

Russian Caravan Tea is a blend of fine teas from China, Taiwan, and India. It was originally transported to Russia from India via camel caravan, hence its name.

Indian Spice Herbal Tea Blend 1 lb.: K

Drawstring silk handbag

All about Indian tea

Tea is drunk in many countries of the world, and each one has its own particular ways for preparation and service. Tea can be served hot or cold, or it can be the base for other drinks such as punches or even it is used to impart flavor and color to foods.

Teas can be made from many spices, such as fennel, caraway, dill, juniper, citrus, anise, ginger, cardamom, cinnamon, fenugreek, and sesame, either alone or in combination with other spices.

All the teas produces in India are black teas.

Black tea is drunk strong, often with the addition of a stick of cinnamon, some cardamom pods.

Assam is on of the classic Indian teas, this is grown in the Brahmaputra Valley in northeast India. The taste is strong and malty. The best quality Assam teas contain the "tips" or unopened buds, from the bushes and are known as Tippy Assam.

Darjeeling is another popular tea from Northern India. It has distinctive, delicate flavor. The small, broken-leaf grade produces a light, golden drink with a subtle flavor. Bushes from the highest tea gardens in the foothills of the Himalayas have large leaves that produce teas with a unique "muscatel" flavor of perfumed grapes.

The most notable of all the various Darjeelings is Darjeeling Broken Orange Pekoe, which is sometimes called the champagne of tea.

One of the most exotically flavored teas is Kashmiri tea, which is a blend of green and Darjeeling tea flavored with a mix of crushed green cardamoms, cinnamon, cloves, chopped almonds and pine nuts.

Proper brewing is essential for good flavor. Use freshly drawn water from the cold faucet and bring to a rolling boil. Warm the teapot with hot water, empty out the water and add the tea. Pour on the water, stir, and leave to stand for 3-5 minutes.

Stir again before serving.

Herb teas are the oldest and most reliable form of supplementation known to humankind. When the active components in our carefully selected herbs are infused in hot water, they are available for absorption in the body. Immediately these soothing liquids provide hydration and a fresh herbal taste.

	HOT TEA WITH CARDAMOM AND CINNAMON (serves 4) 4 cups water 2 tbsp black tea 6 cardamom pods 2 - inch of cinnamon stick milk, sugar, honey, lemon to serve (or just plain)	Put black tea to a warm teapot. Add cardamom pods and cinnamon stick, then pour 4 cups boiling water over the top. Cover and leave to steep for 4 minutes. Then strain into cups and serve with milk, sugar, honey, lemon or just plain.
	COLD SPICED TEA (serves 4) as above except milk. To serve: crushed ice, lemon juice	Pour the water into a pan, add tea leaves, ginger, cardamom pods, nutmeg, cinnamon and bring to a boil. Brew for 3-4 min. Strain into heatproof pitcher. Let it cool, then put to the refrigerator to chill. To serve, fill tall glasses with crushed ice and pour the tea. Top up with lemon juice, sweeten with sugar. Decorate with slice of lime or lemon. Tip. Brew tea extra strong as the addition of ice cubes will dilute the taste.
	MINTY SPICED ICE TEA (serves 4) 4 tea bags 6 cups of water 2 cinnamon sticks 2 inch of fresh ginger 1 tbsp of lemon juice 5 springs of mint sugar to taste	Boil water with ginger and cinnamon. Add tea bags, brew for 3-4 minutes. Add fresh mint. Put aside to cool. Strain. Add lemon juice. Pour 2 cups into ice tray to make ice cubes. Put to the freezer and rest of the tea put into the fridge. When the ice cubes are solid pour tea into the tall glass. Decorate with spring of mint and slice of lemon.
	GINGER SPICED TEA (serves 4) 4 cups water 2 - inch of fresh ginger 3 tbsp honey	Peel a ginger and chop coarsely. Pour the water into a pan, add honey, chopped ginger, and bring to a boil. Cover, turn heat to low, and simmer for 25 minutes. Uncover, turn up heat slightly and leave for 15 minutes. Then strain into cups and serve.
	HOT TEA WITH ANISE (serves 4) 4 cups water 5 tsp anise seeds 4 tsp black tea milk, sugar, honey, lemon to serve (or just plain)	Put anise seeds into boiling water. Cover and steep for ten minutes. Strain, and bring to boil again. Warm a teapot, then put in black tea. Pour the boiling anise over the tea, cover, and leave for 3 minutes. Then strain into cups and serve with milk, sugar, honey, lemon or just plain.
	FENUGREEK TEA (serves 4) 2 cups water 2 tsp fenugreek seeds honey and lemon to taste	Warm a teapot, then put 2 tsp fenugreek seeds into it. Pour on boiling water to just cover the seeds. Leave for 10 minutes or longer for the taste to develop. When wanted, pour in more boiling water, stir and serve with honey and lemon.
	HOT TODDY (serves 4) 1 1/4 fresh made Darjeeling tea 1/4 cup (50 ml) whiskey 1/4 cup ginger wine 4 cloves 1 cinnamon stick	In a saucepan, combine the tea, whiskey, wine, cloves and cinnamon. Warm over the gentle heat, don't boil. Allow to infuse for 3-5 minutes. Strain into mugs and serve immediately.

Indian Black Tea F.O.P. Fair Trade Cert Organic 1 lb: C

This is Starwest's nitrogen-flushed double wall silverfoil pack. FOP= Flowery Orange Pekoe. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavour is produced by volatile oils, and astringency and colour by tannin. Teas are classified according to region of origin, as in China, Ceylon, Japanese, Indonesian, and African tea, or by smaller district, as in Darjeeling, Assam, and Nilgris from India, Uva and Dimbula from Sri Lanka, Keemun from Chi-men in China's Anhwei Province, and Enshu from Japan. Teas are also classified by the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The leafy grades are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). BOP=Broken Orange pekoe; FOP=Flowery Orange Pekoe; TGFOP=Tippy Golden Flowery Orange Pekoe; FTGFOP=Finest Tippy Golden Flowery Orange Pekoe.

Kusmi Mint Chocolate Tea (4.4oz.)

Kousmichoff (Kusmi) Teas were founded in 1867 in Saint-Petersburg. Today, Kusmi Tea is faithful to the spirit of the firm founder P.M. Kousmichoff, supplier of the tsars of ancient Russia. In 1917 when the Revolution started in Russia, anticipating a disaster, the eldest Kusmichoff son transferred a part of his fortune to the London office and then created the Kusmi Tea company in France, based in Paris at 75 avenue Niel, where the company still has its workshop and boutique. Kousmichoff has been carrying on the same tradition of serving connoisseurs and gourmets, combining discerning taste and creativity. Well known for their superb flavor and smoothness, they are distributed throughout the world in the most fashionable and exclusive places. Kusmi's Mint Chocolate Tea is loose black tea from China flavored with natural chocolate essence and natural mint essence. Mint Chocolate Tea is delicious plain or sweetened. Each tin contains 4.4 ounces net weight of Mint Chocolate Loose Tea by Kusmi Tea from France.

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All about Indian tea

HOT TEA WITH CARDAMOM AND CINNAMON (serves 4)

COLD SPICED TEA (serves 4)

MINTY SPICED ICE TEA

(serves 4)

GINGER SPICED TEA

HOT TEA WITH ANISE (serves 4)