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July 2006 Issue
July -- Summer’s Heart, Summer’s Heat
by Rossana S. Tarantini
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So that’s the basic recipe for brewing your own; let’s look at some variations then.


Sun Tea

This one is fun and easy to make

    Simply fill a 2 quart container with cold water, add 4 - 5 teaspoons full of loose tea. Stir and cover loosely. Next step is to place it in full sun light for 3 - 4 hours according to how strong you like your tea. Strain into a clean container and chill. Add sugar and lemon to taste and serve over ice in tall glasses.

I’ve come across, in my travels, two separate (well okay, lots of separate) recipes for Thai tea. I’m including a couple of them here, however. The first is the traditional, not pre-mixed or boxed version, the others make use of the perfectly fine pre-mixed Thai teas that are available today. They’re all of them are quite good, just that one is more traditional. But I’ll leave the preference decision to you.


Thai Tea Recipe From Scratch

  • 1 gallon water
  • 8 Chinese star anise, ground
  • 1 tablespoon orange flowers
  • 1 tablespoon powdered vanilla
  • 1 pinch of clove powder
  • 1 pinch chopped cinnamon
  • 3/4 quart long cut China black tea leaves
  • 1 to 2 cups sugar
  • 1 quart half & half
  • Red food coloring
  • Crushed ice
Boil water. Add star anise, orange flowers, vanilla, clove, cinnamon, and tea leaves to boiling water. Continue boiling for 3 to 5 minutes, stirring constantly. Remove from heat. Cover and allow to steep until luke warm. Strain, and add sugar to taste. Serve in a clear glass over plenty of crushed ice. Top with half & half.

Traditional Variation: Substitute coconut milk for half & half. Decaffeinated Variation: Substitute decaffeinated tea leaves. Low-fat Variation: Substitute evaporated milk or rice milk for half & half. Natural Variation: Substitute unrefined cane sugar for refined sugar and beet powder for food coloring.


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