#Tea Recipes

[elminx]

Kitchen Witchery: Elminx's Anti-anxietea

In honor of eclipse season, I wanted to share a recipe to bring your buzz down a notch (or two). I've been drinking this nervine tea for nearly five years now; it features all of my favorite herbal flavors! I'm not going to go into detailed herbal profiles for each of these botanicals, but I suggest looking into them more if you are curious. I think learning the basics of herbalism can greatly benefit the kitchen witch.

Each of these ingredients can be found in any decent grocery store, bought online, or grown yourself. The combination is designed with flavor and herbal actions in mind; it's not a measure of exact ingredients - mix with your heart. All of these botanicals are well tolerated and can be drunk regularly by most people. Please be careful when trying new herbs; allergic or other adverse reactions can occur.

Hibiscus, Hibiscus sabdariffa Hibiscus is the primary flavoring agent in this blend. It gives our tea its Cool, Moist, and Sour properties. Please keep in mind that hibiscus will stain anything it comes into contact with, including clothing, wooden spoons, and even countertops. If you don't think you're familiar with hibiscus, it is the primary flavor in all "Zinger" teas. It tastes tart and inexplicably red.

Peppermint, Mentha piperito

Peppermint is the first of our gentle nervines to be added to our tea. Nervines do exactly what you expect them to: they calm your nerves. In addition to being a nervine (primary benefit), Peppermint adds its properties of Pungent, Sweet, Cool, Warm, and Dry to our tea. I'm sure you're all familiar with peppermint; you could probably substitute a different mint here with similar effect.

Lemon Balm, Melissa officinalis

Lemon balm is a nervine and a mild sedative. It brings the properties of Sour, Cool, and Dry to our tea. Some people don't like the taste of lemon balm, saying that it tastes like Pledge. If that's you, just omit it from this drink. The taste of hibiscus strongly overpowers the lemon balm, though, so maybe try it first.

Tulsi (Holy Basil), Ocimun santum

Tulsi is a nervine and adaptogenic herb, which means that it helps the body manage stress better. Its properties are Pungent, Sweet, Bitter, and Warm. With its heady, peppery notes, Tulsi is certainly an acquired flavor. If you get along with this herb, you will know almost immediately upon drinking it for the first time. A little goes a long way; you don't need to overdo it.

Dried Apple, Malus sp.

Although apple is primarily a flavoring agent (and sometimes a sweetening agent) in this blend, it does have mild sedative effects that lend themselves to the overall feel of this tea. I suggest using the apples you would eat in this recipe; you can dry slices of apples by putting them in your oven at 225F for 1.5 to 2 hours. Use a sweeter apple if you want a sweeter tea.

Minx's Anti-Anxietea

2 parts hibiscus

1 part peppermint

1 part lemon balm

1-2 parts dried apple

.5 part tulsi

Start by adding 1 tsp tea to hot water and steeping for 8 minutes. Adjust to your tastes from there.

This drink tastes great, hot or cold.

I've never sweetened this tea because I like my drinks bitter like my soul, but I bet a dollop of honey would be lovely in this—especially a nice summery wildflower honey. I've added sweetened cranberries in the past (1-2 parts) for more sweetness. And honestly, I don't measure. I know when it smells right.

I apply this drink liberally, but some people may find it too strong a diuretic to consume more than once daily. I drink it any time that I feel especially anxious or when I know I am going to be under a lot of stress. My partner likes to drink it before bedtime and claims it's one of the only things that will calm them down when they feel like they have too many thoughts.

You can witch this up (it's a verb now!) as little or as much as you like. I like to work calming energy into the drink step by step as I create the mixture by working with each botanical individually. You could charge this with a candle or sigil, dedicate it to one of your favorite gods or spirits, or store it on your altar. I create bindrunes for my favorite tea blends and use them as magical labels.

Do you like my work? You can tip me over on Kofi or sign up to be a monthly supporter of my writing.

[khajiithaswitchywares]

[enchantedliving]

Samhain Tea Ritual

By Whisper in the Wood

It is fall, and deep in the ancient groves of the enchanted wood, a woman gathers earthy roots and plump, fragrant mushrooms. She places them in her basket beside wild ruby-red rose hips, juicy dark-purple elderberries, and silvery mugwort gifted by the hedges.

Her hooded woolen cloak brushes against the soft ferns that line the path over spongy moss and pine needles as she makes her way home. There, at the edge of the wood, her small stone cottage is surrounded by goldenrod and purple aster swaying in the breeze. A black cat in the doorframe mews, eagerly awaiting her return.As the teakettle heats over the hearth fire, she crafts a Samhain tea blend with the flora and fungi she’s foraged in the wood. This autumnal tea ritual honors the bounties of harvest time and celebrates the Triple Goddess, who now begins her seasonal transformation from Mother to Crone. The spirit ancestors whisper to her from beyond the veil, which is at its thinnest this time of year.

Join her and the collective of ancestors who came before you by putting together your own Samhain tea ritual celebrating and honoring the vibrancy of autumn, the abundant gifts of the harvest, and the deep love given to and received by one’s ancestors in spirit.

KEEP READING AND GET THE RECIPE HERE

[cajunwitch101]

[lifewellness]

Recipe - Lemon Ginger Tea

[magicmama]

I’ve been getting more into teas lately! Coffee is wonderful, but I’ve realized it doesn’t do my anxiety and tummy much good. :’C

🍵

[poonamcmi]

Iced Tea: A Refreshing Summer Beverage

Origins and History of Cold tea Cold tea has its roots from the early 19th century when it was introduced in the United States. Tea drinking was a common British tradition which was brought to America by early settlers. In the hot summers of the southern United States, people started consuming unsweetened brewed tea that was poured over ice cubes to keep it cool. This is considered as one of the earliest records of cold tea being consumed in America. The tradition continued to grow and cold tea became a signature summer drink across the country.

Preparing Traditional Unsweetened Cold tea

Traditional unsweetened cold tea is prepared by brewing black tea leaves in hot water. For each quart of water, use one tablespoon of loose black tea leaves or three tea bags. Bring the water to a boil and then remove it from heat. Steep the tea for 5-7 minutes to extract maximum flavor. Iced Tea Once brewed, pour the tea through a strainer into a pitcher filled with ice. For a stronger tea flavor, you can steep it for a bit longer. Add lemon slices or fresh mint leaves for extra flavor. Simple syrup or sugar can also be added according to taste preference but traditionally unsweetened tea is served without any added sweeteners.

Variations with Herbal Teas and Flavored Syrups

While black tea is most commonly used, people have gotten creative with various tea varieties and flavors. Herbal teas like hibiscus, sage and rooibos offer fruity and aromatic flavors when brewed and served over ice. Fruit-flavored simple syrups infused with oranges, berries or peaches add natural sweetness and taste. Passion fruit, mango and lychee syrups have become quite popular flavor choices in recent times. Matcha green tea is another option that is gaining popularity for its rich texture and intense flavor when iced. Experimenting with different tea varieties and flavors allows one to discover new preferences.

Cold tea in Popular Culture

Across the United States, sweet Iced Tea has become embedded in popular culture and is associated with the South. It is commonly served at restaurants alongside meals in pint glasses filled to the brim with ice. The beverage is prominently featured in Southern comedy films and television shows depicting hot summer days. Lipton Brisk and Arizona are some of the major mass-produced brands of sweet tea available nationwide in bottles and cans. While unsweetened tea may have been its origins, it is now more commonly enjoyed sweetened and served abundantly cold like a soft drink. Cold tea permeates cultural depictions of Southern culture and lifestyle.

Decorating and Presenting Iced Tea

beyond the basic tea, ice and glass, a bit of creativity can make cold tea more appealing and fun to drink. Rip up fresh mint leaves and scatter them gracefully over ice cubes before pouring tea for an invigorating aroma. Slice fruits like oranges, peaches, watermelon or berries directly into glasses filled with tea and ice for an instant infusion of flavor. Citrus wheels or slices look lovely floating on top. Garnish rims of glasses with sugar or cinnamon for added texture. Consider using glass tea jars, Mason jars or pitcher to serve cold tea communally for decorative appeal. Presentation elevates the humble beverage as a refreshing drink that is also an experience for the senses.

Health Benefits of Drinking Cold tea Regular consumption of cold tea, especially when prepared with black or herbal varieties, provides notable health advantages. Tea contains powerful antioxidants called polyphenols that protect cells from damage. One of the main polyphenols is flavonoids like catechins which studies suggest may reduce risks of chronic diseases. Cold tea hydrates the body in summer while infusing it with antioxidants. Black tea has been linked to boosting metabolism, reducing inflammation and protecting cardiovascular health. Herbal options like hibiscus impart benefits ranging from lowering blood pressure to aiding digestion. Excess sugar consumed with sweetened varieties negates these benefits, so opting for unsweetened or lightly sweetened tea is recommended for overall health.

Serving Cold tea Year-Round While cold tea is quintessentially a summer thirst quencher enjoyed cold, with a few adaptations it can easily be appreciated through other seasons as well. In winter, lightly steaming hot brewed tea before cooling and adding ice makes for a comforting warm-cold combination. Spcold teas like chai or masala work well this way. For fall, stone fruits like peaches pair wonderfully in chilled tea. In spring, floral herbal blends uplift refreshed palates. Tea stays good refrigerated for a couple days, making it easy to brew a large batch and enjoy chilled anytime. Whether sweet or unsweetened, flavored creatively or traditional, cold tea remains a versatile anytime beverage.

Iced Tea has become a ubiquitous summer drink in America with origins from early tea drinking traditions. Simple to prepare at home with black tea leaves or experimenting with tasty tea varieties and flavors, it offers enjoyment for all occasions throughout the year. Cold tea has firmly cemented its place in Southern culture and lifestyle while also bringing notable health benefits from its antioxidant-rich leaves. With endless possibilities for crafting fun presentations, it serves refreshment far beyond any single season. Whether enjoyed sweet or unsweetened, the age-old beverage continues evolving creatively while quenching hot weather thirsts delightfully. Get More Insights On, Iced Tea About Author: Money Singh is a seasoned content writer with over four years of experience in the market research sector. Her expertise spans various industries, including food and beverages, biotechnology, chemical and materials, defense and aerospace, consumer goods, etc. (https://www.linkedin.com/in/money-singh-590844163)

[quite-the-stir-teas]

Earl Grey Mascarpone Shortbread Cookies

Quite the Stir is thrilled to share this delightful Earl Grey Marscapone Shortbread Cookie recipe, courtesy of one of our talented readers. Could this be your new favorite treat? One bite and you’ll understand the appeal. Nutritional information may vary. Enjoy guilt-free(ish) Yields: Approximately 24 cookies Ingredients: For the Shortbread: 1 cup unsalted butter, softened 1/2 cup powdered…

[arrowheadedbitch]

I just accidentally made un-tea?????

I made green tea, but I forgot there was an old bag of chai in the kettle, so I mixed chai water with decaf green tea, then I mixed in like a half table spoon or something of that honey from the dollar store that they aren't legally allowed to call honey because there's too much corn syrup in it and some almond milk and a single drop of coffee creamer because we ran out and???? It tastes like??? Nothing????

It has LESS flavor than my tap water! HOW do you EVEN-

I think I made a flavor that's only perceptible to shrimp, that's the only explanation

[fullcravings]

Croissant Bread

[bunnyd157]

Five recipes that infuse tea with marinade.

Tea can be used in a variety of ways in our daily meals. Tea recipes are gorgeous dishes that  combine a universe of flavours. Cups of brewed tea can be used as a broth for soups or as a poaching liquid, or you can infuse tea leaves directly into things like meat, tofu, or fist. Marinating meat is a great way to ensure your dinner is flavorful. Using tea in a marinade is ideal to achieve maximum flavor and a distinct flavor.

 Here are 5 tea recipes that use tea in their marinades.

 1) Black Tea & Marinated Tofu

 This recipe uses black tea and flavors it with ginger, and garlic cloves to make a marinade for your tofu to soak in for at least an hour, preferably overnight. Place the tofu in the oven after it has absorbed the tea marinade. After 25 to 30 minutes, you'll have a tasty, healthy treat.

  2) Marinated Salmon with Earl Grey Tea

 Begin by making a cup of Earl Grey tea to go with this yummy salmon recipe. In a blender, combine the tea, chipotle pepper, vinegar, salt, and ice cubes, then pour over the salmon and marinate for about 60 minutes. Season your fish with chili powder and jasmine tea leaves before grilling. After it's finished grilling, garnish with chives and honey, and you've got one impressive meal to serve.

  3) Green Tea Mustard Marinade

 This mouthwatering tea cuisine for steak uses mustard, a traditional condiment, and tea, a classical beverage, as unusual bases. Begin with green tea, then whisk in stone ground mustard, oregano, and olive oil. Marinate your meat for up to 24 hours for a one-of-a-kind dish that will impress meat lovers.

  4) Lemon Pepper Iced Tea Chicken

 Iced tea is used as an ingredient in this summery tea cuisine. Begin with sugar free iced tea and gradually add lemon juice, garlic cloves, honey, olive oil, salt, black pepper, and rosemary. Add your chicken and marinate for 8–10 hours before grilling.

  5) Panini with Peach Tea-Marinated Chicken

 This recipe marinates chicken in peach tea for at least six hours before using it as the foundation for a delicious sandwich. The tea-soaked meat is dipped in milk and then fried in flour, pepper, salt, and garlic after spending some time in the refrigerator. After it's been cooked, it's topped with vegetables and lovingly grilled and sandwiched.

[lustingfood]

Green Tea Oreo Cake (x)

[lifemod17]

I hate him why is he like this (nobody also ask me the color of anything)

To Be Alone the song that you are, please never leave the setlist!!!

Hozier in Zurich 06/27/2024

Source: tiktok.com

[elminx]

My partner and I went through this last batch in record time, and I will have to make some more next week.

Kitchen Witchery: Elminx's Anti-anxietea

In honor of eclipse season, I wanted to share a recipe to bring your buzz down a notch (or two). I've been drinking this nervine tea for nearly five years now; it features all of my favorite herbal flavors! I'm not going to go into detailed herbal profiles for each of these botanicals, but I suggest looking into them more if you are curious. I think learning the basics of herbalism can greatly benefit the kitchen witch.

Each of these ingredients can be found in any decent grocery store, bought online, or grown yourself. The combination is designed with flavor and herbal actions in mind; it's not a measure of exact ingredients - mix with your heart. All of these botanicals are well tolerated and can be drunk regularly by most people. Please be careful when trying new herbs; allergic or other adverse reactions can occur.

Hibiscus, Hibiscus sabdariffa Hibiscus is the primary flavoring agent in this blend. It gives our tea its Cool, Moist, and Sour properties. Please keep in mind that hibiscus will stain anything it comes into contact with, including clothing, wooden spoons, and even countertops. If you don't think you're familiar with hibiscus, it is the primary flavor in all "Zinger" teas. It tastes tart and inexplicably red.

Peppermint, Mentha piperito

Peppermint is the first of our gentle nervines to be added to our tea. Nervines do exactly what you expect them to: they calm your nerves. In addition to being a nervine (primary benefit), Peppermint adds its properties of Pungent, Sweet, Cool, Warm, and Dry to our tea. I'm sure you're all familiar with peppermint; you could probably substitute a different mint here with similar effect.

Lemon Balm, Melissa officinalis

Lemon balm is a nervine and a mild sedative. It brings the properties of Sour, Cool, and Dry to our tea. Some people don't like the taste of lemon balm, saying that it tastes like Pledge. If that's you, just omit it from this drink. The taste of hibiscus strongly overpowers the lemon balm, though, so maybe try it first.

Tulsi (Holy Basil), Ocimun santum

Tulsi is a nervine and adaptogenic herb, which means that it helps the body manage stress better. Its properties are Pungent, Sweet, Bitter, and Warm. With its heady, peppery notes, Tulsi is certainly an acquired flavor. If you get along with this herb, you will know almost immediately upon drinking it for the first time. A little goes a long way; you don't need to overdo it.

Dried Apple, Malus sp.

Although apple is primarily a flavoring agent (and sometimes a sweetening agent) in this blend, it does have mild sedative effects that lend themselves to the overall feel of this tea. I suggest using the apples you would eat in this recipe; you can dry slices of apples by putting them in your oven at 225F for 1.5 to 2 hours. Use a sweeter apple if you want a sweeter tea.

Minx's Anti-Anxietea

2 parts hibiscus

1 part peppermint

1 part lemon balm

1-2 parts dried apple

.5 part tulsi

Start by adding 1 tsp tea to hot water and steeping for 8 minutes. Adjust to your tastes from there.

This drink tastes great, hot or cold.

I've never sweetened this tea because I like my drinks bitter like my soul, but I bet a dollop of honey would be lovely in this—especially a nice summery wildflower honey. I've added sweetened cranberries in the past (1-2 parts) for more sweetness. And honestly, I don't measure. I know when it smells right.

I apply this drink liberally, but some people may find it too strong a diuretic to consume more than once daily. I drink it any time that I feel especially anxious or when I know I am going to be under a lot of stress. My partner likes to drink it before bedtime and claims it's one of the only things that will calm them down when they feel like they have too many thoughts.

You can witch this up (it's a verb now!) as little or as much as you like. I like to work calming energy into the drink step by step as I create the mixture by working with each botanical individually. You could charge this with a candle or sigil, dedicate it to one of your favorite gods or spirits, or store it on your altar. I create bindrunes for my favorite tea blends and use them as magical labels.

Do you like my work? You can tip me over on Kofi or sign up to be a monthly supporter of my writing.

[daily-deliciousness]

Oreo bubble shake (8 minutes only !)

[natureaestheticdreams]

Mornings in countryside🌤️

@natureaestheticdreams for more✨