Tea with an unusual aroma. Unusual tea. Black tea with cherries

Recharge yourself with a dose of vitamins in order to meet the winter fully armed - what could be more important?! Our friends from famous Moscow restaurants shared their most delicious recipes for amazing tea with fruits, berries, mint and all kinds of spices. We have prepared all 10 and now we declare with full responsibility that neither colds nor weakened immunity threaten us anymore.

Cranberry tea

Ingredients:

60 g orange
50 g lemon
40 ml orange juice
50 ml sugar syrup (heat 50 g sugar and 50 ml water until sugar dissolves)
50 g cranberries (you can use frozen)
1 cinnamon stick
400 ml boiling water

How to make cranberry tea:

Cut the orange into small pieces and place in a teapot together with the cranberries. Add orange juice, sugar syrup and cinnamon stick. Pour boiling water over everything and let it brew for 15 minutes.

Did you know that real tea, which nasta steeped for 3-4 minutes - this is super healthy, but if you brewed tea leaves for more than 5 minutes, the drink becomes poisonous!? Look and learn everything about tea!

Tea "Hot Citrus"

Ingredients:

6 g hibiscus tea
1 slice each grapefruit, orange, lemon
40 g honey
400 ml boiling water

How to make Hot Citrus tea:

Pour boiling water over hibiscus tea, fruit and honey in a saucepan. Boil. Pour into a kettle. Leave for 2 minutes.

Tea "Trans-Siberian Express"

The Trans-Siberian Express is a legendary train connecting Europe and Asia along the longest railway. The tea, which combines the aromas of Asian ginger and sea buckthorn, common in Russia, is named after him. In addition to its invaluable medicinal properties, ginger effectively fights overwork, fatigue and tension, and sea buckthorn is an essential natural multivitamin.

Ingredients:

100 g frozen sea buckthorn
200 ml orange juice
40 ml ginger juice
40 ml lemon juice
40 ml honey

How to prepare Trans-Siberian Express tea:

Mix everything, heat to 60°C. Tea is ready!

Ginger tea

Ingredients:

200 g orange
60 g lime
80 ml ginger juice (made from a medium-sized ginger root)
400 ml boiling water
100 ml honey
mint sprig

How to make ginger tea:

Mash the orange and lime, add honey and ginger juice, pour boiling water and stir well. Add mint and let steep for 5-7 minutes.

Apple vanilla tea

Ingredients:

100 g apple
100 g pear
60 g orange
50 g lemon
1 cinnamon stick
50 ml vanilla syrup (can be replaced with vanilla sugar, to taste)
400 ml boiling water

How to make apple vanilla tea:

Cut the fruit into cubes and place in a teapot. Add vanilla syrup and a cinnamon stick, pour boiling water over everything and let it brew for 15 minutes.

Tea “Berry mix”

Ingredients:

10 g each of strawberries, raspberries, blackberries and blueberries (if you don’t have fresh berries, you can safely replace them with frozen berry mix)
40 g honey
400 ml boiling water

How to make Berry Mix tea:

Mash the berries, pour boiling water over them, add honey and stir. Bring to a boil in a saucepan. Pour into a kettle. Leave for 2 minutes.

Warming tea

Ingredients:

60 g ginger root (or 30 ml ginger juice)
1 slice each lemon and orange
40 ml honey
400 ml boiling water

How to make warming tea:

Cut the ginger into thin slices. Combine all ingredients and bring to a boil in a saucepan. Pour into a kettle. Leave for 2 minutes.

Non-alcoholic mulled wine

Ingredients:

300 ml cherry juice
40 ml currant syrup
40 ml honey
cinnamon, cloves, star anise - to taste
4 slices each of apple, orange, lime and lemon

How to make non-alcoholic mulled wine:

Pour cherry juice and currant syrup into a saucepan with fruit, add spices. Heat. Pour into a jug and garnish with apple, star anise and cinnamon stick if desired.

Tea with sea buckthorn and quince jam

Ingredients:

120 g frozen sea buckthorn
30 g quince jam
20 ml pear syrup
30 ml passion fruit puree (optional)
6 g Ceylon tea
350 ml boiling water

How to make tea with sea buckthorn and quince jam:

Prepare sea buckthorn puree: boil frozen sea buckthorn with sugar and rub through a sieve (we will need 70 ml of puree). Add sea buckthorn puree, quince jam, pear syrup, passion fruit puree, Ceylon tea and boiling water to the saucepan, bring to a boil and strain into the kettle.

Chamomile tea with elderberry and cranberry

Ingredients:

500 ml water
50 g dried apples
100 g cranberries
25 ml elderberry syrup (don't worry, it's sold in pharmacies!)
5 chamomile tea filter bags
prunes, cranberries, dried apples - for serving

How to make chamomile tea with elderberry and cranberry:

Boil dried apples in a saucepan, add cranberries, elderberry syrup, bring to a boil and remove from heat. Throw filter bags into the same pan and brew. Cool and strain. Reheat before serving. Serve in a teapot with prunes, cranberries and dried apples.

Hot, refreshing and aromatic tea, due to its healing, rejuvenating properties and delicious taste, is the second most popular drink in the world (after water). It is estimated that three billion cups of tea are drunk around the world every day. It is usually prepared from a plant that is grown in China, India and Sri Lanka and is scientifically called Camellia Sinensis. Personally, I recommend the collection pu-erh tea (pictured below). But there are varieties that most people don’t even know exist. Gourmets are willing to pay crazy amounts of money for the pleasure of enjoying a unique drink.

Tea has a very long history of its distribution. For thousands of years, it has traveled from China to the farthest corners of the world, quenching thirst and providing energy to all who know how to enjoy it. Today, everyone is so accustomed to tea that no one even thinks about how the leaves got into the cup.

11. Collectible Power: $133 per 1 kg

10. Tienchi Flower Tea: $170 per 1 kg

9. Silver Tips Imperial tea from Makaibari Tea Estate: $400 per 1 kg

8. Gyokuro tea: $650 per 1 kg

7. Poo Poo Pu-Erh tea: $1000 per 1 kg

6. Golden tea heads: $3000 per 1 kg

5. Tieguanyin tea: $3000 per 1 kg

4. Vintage Wuyi Oolong narcissus tea: $6,500 per 1 kg

3. Panda Dung tea: $70,000 per 1 kg

2. PG Tips Diamond Tea Bag: $15,000 per tea bag

1. Da-Hong Pao tea: $1.2 million per 1 kg

Is your best morning wake-up call a cup of green tea? How nice it is to sit in the evening with a mug of freshly brewed loose leaf tea, warming up and relaxing after a hard day. Perhaps you are striving for a life of health and strength? In all situations, tea is a constant companion, depending on whether you need vigor or calm, vitality or peace.

We already know about the benefits of green tea and the varieties of black tea, and we also know that between these completely different drinks there are also white, red, and yellow. With herbs, flowers, spices, with and without caffeine. There are those that you have only read or heard about, but have never experienced the extraordinary taste... With melodic names similar to the sound of drops - oolong or pu-erh. Enjoy a symphony of taste embodied in perfect and completely unusual varieties of tea!

Rooibos tea

The name "rooibos" comes from South Africa, and locals simply call it "red bush". Despite this name, only the thin branches of the shrub are red in color, and the sharp and flexible leaves, similar to needles, are pale green. Only during the fermentation process do they turn purple, acquiring a rich taste.

Rooibos tea is quite popular in the United States. This drink is a powerful antioxidant and does not contain caffeine. This tea will calm anxiety and help you fall asleep, driving away insomnia.

It is brewed like most regular teas by pouring hot water over the leaves. This is such a universal variety that is equally tasty hot or cold, with ice. The rich taste of tea can be softened by adding a drop of milk to the cup.

Rooibos has beneficial effects on health for those suffering from stress and nervous overload, allergies and skin diseases. Antioxidants in tea help prevent cancer, and oligosaccharides strengthen the immune system. It seems that this tea is simply a healing elixir for city dwellers with their constant stress and illness.

Darjeeling tea

Darjeeling is one of the most expensive varieties. Traditionally known as "champagne tea", it grows in the hilly areas of the Darjeeling region of West Bengal in India. There are only 86 tea estates there and only tea from these estates can be called Darjeeling.

The leaves of this plant amaze with their strong aroma - spicy, slightly nutmeg. And it is this exquisite aroma that serves as an indicator of the uniqueness and value of the Darjeeling variety.

Depending on the harvest season, tea is divided into 4 varieties: early spring, spring-summer, autumn and late autumn tea.

The first variety, harvested from March to April, is known as Easter Flash– has light green leaves and a tart taste.

The second type is Spring Flash, takes on an amber color when brewed and has a ripe fruit flavor. It is harvested from May to June, and only during these months does Darjeeling have its strongest nutmeg note.

The summer variety is harvested from July to September. Bright and very rich, when brewed it reveals its full daring and spicy shades.

Variety Autumn Flash harvested between October and November. Darjeeling of this period is copper in color and delicate in taste.

Darjeeling is combined with milk and sugar, infusing it for several minutes. And in itself it is self-sufficient. And if you drink it cold in the middle of summer, add a slice of lemon to the cup.

Chinese Pu-erh tea

This variety is interesting in its production process. After all, to prepare this fermented tea, it is aged for at least 3 years. And experts recommend tasting tea that is well aged - 10-20 years old - in order to fully experience the generous richness of the tea drink.

Chinese tea from the Pu-erh province is usually sold pressed in the form of a brick, tile or flat tablet. Its color ranges from dark chocolate to black, and its taste is slightly earthy and mild.

Why is it stored for so long and what happens to it during this time? Bitterness and harshness leave the leaf, it is saturated with aromas. Wide tea leaves, large and covered with a thin fluff, are dried and pressed into tiles. The tea matures in the warmth, and the fermentation process proceeds naturally, giving the leaves a deep taste.

What makes this tea remarkable is that it helps control weight and lowers cholesterol. It's worth waiting for the pu-erh to ripen!

Tea brewed in the sun

An unusual idea that came from hot regions is to brew tea in the sun. Perhaps the first experiments occurred because there was no teapot at hand, or perhaps this was still a creative find. “Boiled in the Sun” initially evokes a smile of bewilderment. However, the soft taste and delicate aroma of this drink will awaken completely different emotions - surprise and joy.

Sun tea is made in hot conditions, when the temperature under the sun exceeds 40 degrees Celsius. It is usually drunk cold, adding sugar or a slice of lemon.

You can easily prepare this tea at your dacha in the summer. You just need to pour 4-6 bags of high-quality tea with two liters of water and leave the vessel under the sun for 3-5 hours.

In the sun, the drink begins to ferment, and in some ways this unusual process is reminiscent of brewing. However, you should be careful and remove the foam from the surface of the tea before drinking. In addition, it cannot be stored for more than 1-2 days in the refrigerator and 7-8 hours at room temperature.

Oolong tea (woolong, oolong, oolong)

One legend links the origin of this tea to a man named Wu Liang. According to this legend, Wu was collecting tea. When he finished his work, a wild deer appeared on the opposite bank of the river. The young man's hunting interest was ignited, and his tea was forgotten. Wu took the deer home, and the harvest remained on the river bank.

The hunter remembered about the tea only a couple of days later. He was afraid that the tea had spoiled, but decided to brew the dried leaves anyway. The leaves changed color, but the brewed drink turned out to be surprisingly tasty and Wu put the cup down in amazement. He treated his neighbors and friends to it, and soon his name became known throughout the province. And the collected tea began to bear his name Wu-lon - black dragon.

Ancient Chinese red tea is considered an oldie - its history goes back more than 400 years. First produced in Fujian, Chinese tea was called "black dragon" or "black snake", which sounded like "oolong". The modern place of oolong production is Sri Lanka, China and Taiwan.

The taste spectrum of this tea is wide: from soft milky to strong, tantalizing, almost bitter. The taste of milk oolong is extremely pleasant and delicate - light, creamy, soothing. Refreshing and very aromatic, oolong is reminiscent of both black and green tea. When dry, the leaves look like black threads or twisted dark green ropes.

It is harvested in several stages, usually at the end of spring, but sometimes in winter. Oolong tea is rich in antioxidants, polyphenols and tannins that prevent cancer. It keeps cells young and improves digestion.

Matcha tea

Matcha comes from Japan. Unlike Chinese tea, which is produced by roasting the leaves, Japanese tea is made from steamed leaves. In addition, for the best varieties, only the top, youngest and most tender leaf of the tea bush is taken, and processing is done by hand.

To produce Japan's most famous matcha green tea, the entire leaf is used! And you drink a rich drink, which is a suspension of tea leaves ground into dust, and not water colored by it, as is the case with ordinary tea. Matcha has been used in the traditional tea ceremony for many centuries.

Matcha is a concentrated tea incredibly rich in antioxidants that give us youth and substances that break down toxins.

One glass of matcha is equivalent to 10 cups of green matcha in terms of nutritional value and antioxidant content. This is impressive!

Matcha tea is used to make chocolate; it is added to sweets and desserts, which are considered healthy due to the magical ability of matcha to break down fats and cholesterol.

It is not surprising that they pay generously for the uniqueness of this tea: just 1 gram of this tea costs 100 rubles. But just a pinch is enough to color baked goods or sweets milky green and give an unforgettable shade of taste. A real gem!

Tea may not have any impact on your life until you touch the first cup. But if you fall in love with this drink, then the most dangerous thing that threatens you is to become dependent on it and constantly look for new varieties. And good health and a sense of harmony will become eternal companions - you probably shouldn’t give up on this.

Whether it's for the day or the week, don't forget that a good drink to finish off your meal or a cup of energy in the morning is an important part of a healthy diet. Edasly’s collection of recipes also has several tea options, although not so exotic, but so fragrant!

Apple tea
When better than apple juice to treat yourself to this tea? The recipe is simple, and the drink is refreshing and invigorating.

Apple tea
And with this tea you will have to tinker a little, but you will be able to please yourself with the aroma of mature summer when autumn comes into its own.

Tea “Open your eyes”
A cup of tea in the morning, both in winter and in summer, brings cheerfulness, but if you add a little ethereal magic from Irina Danilova... Who knows what feats you will be capable of?

Iced red tea with ginger
Hibiscus is a great refreshing drink in the heat, but even in winter this drink will give you strength, and served hot, it will warm you up.

Spicy winter tea
Cold autumn evenings and sleepy winter dawns are just around the corner, when you really want warmth. The spices in this tea will speed up your metabolism, and the aroma will create a working mood.

Tea cake
And here are some baked goods for tea – with tea flavor!

Julia Vern 17 952 3

Tea is known to have numerous health benefits, including balancing blood sugar, keeping stress and depression hormones in check, and actually promoting a safe and healthy night's sleep. Tea is one of the reasons why the Chinese lived and live so long.

In general, you can believe it or not, but there are more interesting facts in the history of tea than there are fingers and toes on your hands. Let's take a quick tour.

Fact #1

According to an ancient legend, tea was discovered by the second emperor of China, Shen Nóng - while on a campaign, the emperor was boiling water in a vat and a leaf from a tea bush growing nearby was blown there by the wind. The story goes that after tasting the resulting decoction, the ruler was delighted and ordered the plant to be grown throughout the country. Another version of the legend tells that the emperor was walking through the mountains in search of medicinal plants and sat down to rest under a tea tree, from where tea leaves fell into his vessel with spring water.

Fact #2

The birthplace of tea is the East, or more precisely, China. And despite the fact that some modern researchers attribute Indian origin to tea, there is a number of evidence that refutes this theory. Scientists say that the Chinese history of tea goes back at least three thousand years.

Fact #3

It is estimated that there are about 1,500 varieties of tea or slightly more. Therefore, it is not enough to simply say “tea”; you need to clarify which of the 1500 types is meant. But there are also herbal infusions, which are also usually called tea, even though they are not tea, since they are not made from tea leaves.

Fact #4

After water, tea is the second most consumed beverage in the world. People drink it simply for pleasure, to quench thirst, and they organize whole rituals and ceremonies. Even the super-popularity of coffee could not bypass this ancient drink. In addition, tea is a healthier drink than coffee, so its popularization by healthy lifestyle enthusiasts should not be underestimated.

Fact #5

Contrary to popular belief, the job of a tea tester is by no means a sinecure. A true professional must have good eyesight to see the flaws of the tea leaf and the discrepancy between the shades of the drink and the canon; touch - after all, the tester’s job is not only drinking tea, cup after cup, he is involved in selecting tea leaves when creating a blend; and, of course, taste and smell - after all, it is by the taste and aroma of the drink that the final consumer makes his harsh verdict “good or bad.”

Fact #6

All types of tea (black, green, white, etc.) are made from the leaves of the same plant - Camellia Sinensis. In any case, most of them - there are several varieties produced from tea plant species cultivated specifically for growing in certain geographical and climatic conditions. For example, in the foothills of the Himalayas, the Camelia assamica variety is grown, from which the famous black Assam variety is produced.

Fact No. 7

“Black” tea in China is called “red”. The difference in terminology arose because the Chinese focus on the color of the finished drink, which can be from light amber to rich burgundy with brown tints. The Western world called tea “black” based on the color of the dried tea leaf.

Fact #8

Tea, even of the same variety, always tastes slightly different; this is influenced by many factors - temperature and source of water, brewing time. The Chinese recommend using fresh water from lakes and rivers, but with modern ecology, it would probably be better to stick with clean spring water, right?

Fact #9

Tea became Britain's favorite national drink in the mid-1700s, and the British often mixed it with gin. There are still an incredible number of gin-based cocktails, the recipes of which include a variety of teas, black or green. When chilled, they are very refreshing. Also, based on tea, the British began to prepare grog (a hot alcoholic drink based on rum), previously simply sweetened water was used.

Fact #10

If you do not want to feel the bites of mosquitoes or mosquitoes, wipe your skin with a light cold infusion of tea leaves. The aroma of tea is a natural repellent and will keep insects away. This method has long been used by British travelers and naturalists - mentions of it are found, for example, in the diaries of Gerald Darell.

Fact #11

Tea is not only good for health. It helps heal cuts, removes odors (even body odors), can be used as a fertilizer (a used tea bag is often used to initially feed new plant growth), as a floor cleaner, and as a marinade for meat (tea generally goes well with meat, there are a huge number of recipes using tea as a pairing ingredient with meat tenderloin or poultry).

Fact #12

Tea is the national drink of Afghanistan and Iran. Fans of oriental fairy tales and legends have probably noticed the great importance given to tea drinking in these parts. The dear guest is always seated in the best place and treated to a bowl of tea - this is the law of hospitality.

Fact #13

UK residents drink around 165 million cups of tea every day. This amounts to a staggering 62 billion cups per year. The volume of a classic English tea cup is 284 cubic cm, and by simple calculations we find that every year the British nation consumes more than 17.6 billion liters of tea.

Fact No. 14

You will be surprised, but Great Britain does not rank first on the podium of nations that consume the most tea. In first place is Ireland - the country of whiskey and red-haired beauties. People here like to drink tea with milk and sugar, but the UK comes in second.

Fact #15

The United States of America consumes 1,420,000 pounds (about 644 tons) of tea per day. That's approximately 300 million cups of flavored drink every day!

Fact No. 16

The most popular and best-selling tea brand in the world is Lipton. The brand's factory in Jebel Ali, Dubai produces at least 5 billion tea bags every year. This popularity is easy to explain - the Lipton brand produces more than 70 varieties of tea of ​​various tastes and aromas. With such a selection there is something for everyone.

Fact No. 17

More than 3 million tons of tea are produced annually in the world. At the same time, almost 1.3 million tons are mined in China, slightly less than a million in India, followed by Kenya and Turkey.

Fact No. 18

The main tea drinkers are concentrated in the southern and northeastern parts of the United States. The West Coast traditionally prefers coffee to any drink, and residents of the harsh northern states rarely give the palm to one or another drink, preferring something strong.

Fact No. 19

Although there are more than 1,500 varieties of tea, they are all divided into six main types: black, green, white, red (oolong), yellow and post-fermented (such as pu-erh). Each group has its own nuances of production and consumption, its admirers and opponents. There is probably no more controversial and multifaceted drink in the world than tea.

Fact #20

Today, the most expensive tea in the world can be found at the Ritz Carlton in Hong Kong - paying $8,888 for a teapot, you will receive an excellent aromatic drink, delicious pastries and can enjoy all this while admiring the views of Hong Kong from a height of more than 100 floors.

Fact No. 21

Tea bags were invented in the United States in 1904 by merchant Thomas Sullivan. It is noteworthy that, like many great discoveries, this happened by accident - Thomas sent the customers samples of tea in miniature silk bags, who, without understanding, brewed it without removing it from the packaging. Later they began to demand from Sullivan exactly such a distribution of goods. It is interesting that iced tea was also invented in the same year and also in America - by tea planter Richard Blechinden.

Fact No. 22

One pound (0.45 kg) of tea leaves can brew over 200 cups of tea. That is, on average, one cup of tea requires about 2 grams of dry tea leaves. And do not forget that many varieties not only allow, but also recommend brewing two or three times.

Fact #23

The most popular type of tea in the world is black, accounting for about 75% of the world's tea consumption. It is noteworthy that in the homeland of tea - China - they almost never drink black tea, preferring all kinds of green tea. By the way, in India, the second largest black tea-producing country in the world, the indigenous population prefers coffee.

Fact No. 24

It is necessary to distinguish between the concepts of “tea” and “herbal tea”. If the first one is made from the leaves of the Camellia Sinensis tea plant, then the second one is usually actually an infusion of various herbs. Another important difference is the fact that real tea cannot help but contain at least a minimal amount of caffeine, while herbal tinctures do.

Fact No. 25

Long before the 19th century, solid blocks of tea were used in Siberia, Manchuria and Mongolia as currency. These were briquettes of black tea measuring approximately 20x20 cm and green tea measuring 15x20 cm. As a rule, these briquettes were made from tea production waste and the drink from them was not of the best quality.

Fact No. 26

While the tea history of the East goes back thousands of years, the journey of tea in the Western world is much younger - only about 400 years old. And yet, the aromatic drink has already become the cause of several conflicts (remember the Boston Tea Party), contributed to the development of high-speed shipping and won the hearts of millions of people around the world.

These are the facts about tea that can be found by skimming only through the very top of the history of this drink. If you dig deeper, you may end up with a whole novel with tea in the leading role, the exciting plot of which will not be inferior to many representatives of the modern literary genre.