Dessert teas

07/02/24

Here I put tea recipes which seemed to me different but prepared exclusively. As I travelled to China, I learned that tea does not need to consist only of water and specific tea ingredients that do not appear in tea, but it is possible to add literary fruit bits. I hope you will enjoy these tea recipes.

Black tea with pickled gherkin marinade, pineapple & sugar

Recipe:

1 bag of black tea.

200ml hot water.

30ml pickled gherkin marinade.

2g sugar.

Brewer's advice: Let the tea brew for 3 - 5 minutes. Cut a fresh slice of pineapple into tiny cubes and add it to the brew.

 Taste: Sweet with tender sourness and spiciness, leaving the mouth dry in aftertaste. Pineapple bits add an extra, but tender sweetness to the brew.

Smell: Gentle pineapple.

Colour: Bright and cloudy amber

Additional notes: Flavours were balanced greatly perfectly matching dessert tea standard and I would not change anything in this recipe.

 Stir before drinking.

10/02/24

Black tea with pineapple, pineapple juice & sugar

Recipe:

1 bag of black tea.

195 ml hot water.

35ml pineapple juice.

15g pineapple tiny chopped cubes.

1g sugar.

Brewer's advice: Let the tea brew for 3 - 5 minutes. Cut a fresh slice of pineapple into tiny cubes and add it to the brew.

 Taste: Sweet with gentle sourness in the aftertaste leaving mouth dry. Pineapples add that wonderful extra sweetness to the brew.

Smell: Gentle pineapple

Colour: Bright cloudy amber with pineapple bits.

Additional notes: It seemed too sweet for me, but as it is dessert tea, I would not change anything in this recipe.

 It is not necessary to use 15g of pineapple as this is only a guideline. Add as much pineapple as you like in the brew.

Stir before drinking.

10/02/24

Black tea with pineapple &  pineapple juice

Recipe:

1 bag of black tea.

200 ml hot water.

30ml pineapple juice.

15g pineapple tiny chopped cubes.

Brewer's advice: Let the tea brew for 3 - 5 minutes. Cut a fresh slice of pineapple into tiny cubes and add it to the brew.

 Taste: Tenderly bitter, sweet and sour with sweet pineapple bits. It leaves a gentle sweet and tender aftertaste.

 Smell: Pleasant pineapple.

Colour: Bright and cloudy amber.

Additional notes:  It is a lovely tea to enjoy. If you want more sourness, then add more pineapple juice. I would not change anything in this recipe as I saw it as a perfect ingredient match.

 It is not necessary to use 15g of pineapple as this is the only guideline. Add as much pineapple as you like in the brew.

Stir before drinking.

07/02/24

Red bush tea with brown sugar, coconut milk & grated coconut

Recipe:
1 bag of red bush tea.

210ml hot water.

20ml coconut milk.

6g brown sugar.

6g grated coconut.

Brewer's advice: Let the tea brew for 3 - 5 minutes. Cut a fresh slice of pineapple into tiny cubes and add it to the brew.

 Taste: Gently sweet with coconut bits.

Smell: Mild coconut.

Colour: Cacao with milk, bright brown, non-transparent.

Additional notes: I would go for rinded coconut next time. Bites seemed too big for me. Though, still enjoyable.

I used brown sugar because  I had it at home and also because it can make this tea have an exclusive ingredient.

 You can for simple white sugar, or if you want your brew to look posh ingredient then pick caster sugar.

 Here I should remind you, that if you change ingredients then it might take a few attempts to make your perfect brew.

Also, it does not need to be exactly 6g of coconut and 6g of brown sugar. You do your way. It took me three times to get to my perfect flavour as I needed to tune in the dosage of brown sugar.

04/03/24

Red bush tea with lemon syllabus

Recipe:
1 bag of red bush tea.

200ml hot water.

30 ml lemon syllabus.

Brewer's advice: Let the tea brew for 3 - 5 minutes. Cut a fresh slice of pineapple into tiny cubes and add it to the brew.

 Taste: Tender red bush tea with lemon syllabus.

Smell: Lemony, creamy, so amazing aroma.

Colour: White cream surface contaminated with red bush tea brown stripes.

Additional notes: Its outlook was so unusual. I think the flavours were greatly balanced. The flavour was not such sweet as we should have expected, because the creamy part is consumed faster than tea, but if you want the flavour to be more lemony then add more lemon syllabus.

 Here I would like to note that there might be a lot of waste of lemon syllabus as you might need to make more than you will consume with tea.

I made originally lemon syllabus with grapes and wanted to create a new recipe as I had a lot of lemon syllabus left over. 

 Recipe for lemon syllabus: 

100g sweet white wine

Finely pared rind lemon peal (you rind as much as you want)

25ml lemon juice  

25ml caster sugar

80ml double cream.

16/03/24

Red bush tea with white chocolate mousse

TEA HOUSE AWARD - Must Tried Tea

Recipe:

1 bag of red bush tea.

 200 hot water 

30ml of white chocolate.

Brewer's advice: Let the tea brew for 3 - 5 minutes. Cut a fresh slice of pineapple into tiny cubes and add it to the brew.

 Taste: Creamy with sweetish sourness and red bush flavour.

Smell: Red bush

Colour: Beautifully bright brown, creamy, non-transparent.

Additional notes: It was so amazing brew. Only, I have to warn you there might be a lot of waste if you make white chocolate mousse because I made it especially for chocolate pancakes.

 Recipe for white chocolate mousse:

50g White chocolate.

30ml Cointreau liquor or other orange-flavoured liquor orange-flavoured (you do not have to go for an expensive brand as it is going to be cooked. As long you have orange-flavoured liquor)

100ml double cream.

19/03/24