The website just would not be complete without a few Tea Recipes! And what could be a
better way to start them out with the traditional "TeaFrog"!
TeaFrog | TeaFrog Specialty Iced Tea | Sparkling Jasmine Iced Tea | Chai Milkshake | Grilled Teriyaki Chicken | White Tea Smoothie | Rooibos Tea Braised Beef with Sweet Potatoes |
Preparation: Brew tea in hot water for 3-5 minutes (see our guide to brewing the perfect tea), then strain out tea. Add gin and lemon, then serve. Back to Top
- 1 tbs loose tea
- 1 oz gin
- 1 tbs lemon juice
Name: TeaFrog Specialty Iced Tea
Preparation: Boil the water, and add the black tea leaves. Steep the tea for 4.5 minutes, and remove the leaves. Combine the steeped black tea with the lemonade, and refrigerate immediately. Makes an outstanding smooth iced tea, enjoy! Back to Top
Name: Sparkling Jasmine Iced Tea
Preparation: Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool. Steep the jasmine tea in the remaining 3 cups of hot water for around 6 minutes. Strain out tea, and let cool slightly.
- 4 cups water, boiling
- 3 tbs loose jasmine tea
- 1 cup brown sugar
- 1 1/4 cups sparkling water
In a pitcher, combine syrup and tea. Stir or whisk until fully blended. Add sparkling water and cool thoroughly. Serve over ice. Can be served with cinnamon sticks, lemon slices or mint sprigs. Makes 1 quart of iced tea. Back to Top
Name: Chai Milkshake
Preparation: Mix your favorite Chai (with milk already added) to your favorite ice cream. Blend. Viola! A great honey-ginger milkshake. Back to Top
Name: Grilled Teriyaki Chicken
MarinadePreparation: To make the marinade, in a large bowl or sided glass dish, mix the fish, sauce, vinegar, pepper and sesame oil. Whisk the cornstarch into the vinegar mixture until it dissolves. Stir in the garlic, orange zest, green onions and green tea leaves. Add the chicken, turning to coat with the marinade. Cover and refrigerate for 2 hours.
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1/8 teaspoon white pepper
- Dash of sesame oil
- 4 teaspoons cornstarch
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh orange zest
- 2 green onions (green and white parts), ends removed, minced
- 2 teaspoons whole green tea leaves, crushed
- 4 skinless, boneless chicken breast halves (about 5 ounces each), rinsed, patted dry
- 1/2 cup brewed green tea
- 1 teaspoon honey
- 1 teaspoon lemon juice
To make the sauce: Combine the green tea, honey and lemon juice. Set aside until serving time. Remove the chicken from the marinade. Discard any remaining marinade. Preheat the grill or broiler. Place the chicken on the grill and cook for about 8 minutes. Turn and grill about 8 minutes more, depending on the thickness of the chicken or until it is tender and no longer pink in the center. Serve the chicken with the dipping sauce. Back to Top
Source: Adapted from "Cooking with Green Tea" by Ying Chang Compestine
Name: White Tea Smoothie
Preparation: Place all ingredients into a blender. Cover and blend until smooth. In order to make a thicker smoothie, ensure that the frozen fruit is VERY frozen. Makes 2 1/2 cups.
- 1 1/2 cups of frozen fruit
- 3/4 cup of fat free or soy milk
- 1/4 to 1/2 cup of brewed white tea - cooled
- 1/2 cup pomegranate juice
- 1 peeled banana, frozen
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Source: adapted from http://greentealovers.com/greenteausesrecipes.htm
Name: Rooibos Tea Braised Beef with Sweet Potatoes
Preparation: Boil the water in a kettle or pot, and brew the 4 tsp of Rooibos tea for 4-5 minutes. Strain or otherwise remove the leaves and set the tea aside (This is easier if you use a Finum Brewing Basket, or Tea Filters).
- 4 tsp Rooibos Tea
- 1 litre of water
- 500g of stewing beaf cut into 2-inch chunks
- 2 tbsp flour
- 1 tbsp olive oil
- 2 onions, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, crushed
- 1 tbsp tomato concentrate
- 5 tbsp red wine vinegar
- 2 cinnamon sticks
- 1/4 cup thickly sliced fresh ginger root
- 4 small sweet potatoes, peeled and quartered
- 3/4 cup honey
- salt and pepper to taste
Season the beef, and coat with flour. Heat the olive oil in a medium to large pot over medium heat, and add the beef. Braise until the beef is golden brown all over.
Add the onions and celery. Cover the pot, and let it soften over the medium heat for 10 minutes. Add the garlic and tomato concentrate and cook for 1 minute.
Pour the previously prepared Rooibos tea into the pot, and add the vinegar, cinnamon and ginger. Turn the heat to low, cover with the lid, and cook for 2 hours, or until the beek is tender.
Add the sweet potatoes, honey, and salt and pepper to taste, and cook for an additional 30 minutes, or until the potatoes are tender.
Makes 4 servings. Back to Top
Source: Adapted from the "Tea Cookbook" by Tonia George