1. Sweet Peach Frozen Daiquiri With White Pepper and Green Tea (Serving: 4)
You need:
For the White Pepper-Green Tea Syrup:
- 1/2 cup water.
- 1/2 cup sugar.
- 2 green tea bags.
- 2 tablespoons white peppercorns, whole.
For the cocktail:
- 8 ounces white rum, such as Selvarey.
- 4 ounces freshly squeezed juice from 4 limes.
- 2 ripe peaches, roughly cubed (about 3 cups).
- 2 1/2 ounces White Pepper-Green Tea Syrup.
- 4 cups ice.
- 4 peach slices and lime zest for garnish.
How to:
For the White Pepper-Green Tea Syrup: Bring water to a boil in a medium saucepan. Stir in sugar to dissolve. Remove from heat and add tea bags. Let steep 5 minutes, then remove tea bags. Stir in peppercorns. Cover and let sit for 1 1/2 hours. Strain and bottle into an airtight container. Keep refrigerated up to 2 weeks.
For the cocktail: At least 1 day before you want to serve the drink, combine rum, lime juice, and White Pepper Green Tea Syrup in an airtight container. Store in the freezer for at least 8 hours. When ready to serve, pour pre-chilled base into blender with peaches and ice. Blend until mixture is uniform and you don’t hear chunks of ice rattling when you pause blender. Pour into serving glasses and, garnish with a peach slice and lime zest, and serve.
2. White Tea Smoothie (Serving: 1)
You need:
- 1 ½ cups Frozen fruit (Berry medley, raspberries, strawberries, blueberries, blackberries).
- ¾ cup Fat-free milk or Soy milk (or plain yogurt).
- ¼ to ½ cup prepared Steeped Tea Pai Mu Tan tea ( white tea ), cooled.
- ½ cup Pomegranate juice or Pom/blueberry juice (optional).
- 1 Banana, peeled, frozen, chunks (optional).
How to:
Put frozen fruit, milk, Steeped Tea Pai Mu Tan tea, pom juice and frozen banana chunks in a blender.
Cover and blend until smooth.
Serve right away.
3. Peach White Iced Tea (Serving: 8)
You need:
- 5 teaspoons white tea.
- 4 cups (33.8 oz) sliced peeled peaches, fresh or thawed.
- 1/3 cup (2.53 oz) granulated sugar.
How to:
In large heatproof measure or bowl, steep tea in 8 cups boiling water for 4 minutes. Discard Leaves.
Meanwhile, in large saucepan, bring peaches, sugar and 1 cup (8.4 oz) water to boil. Reduce heat to medium-low; simmer, stirring, until very soft, about 12 minutes. Add to tea; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.
Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear. Serve with ice cubes.
4. White Tea Sangria (Serving: 8-10)
You need:
- 4 heaping teaspoons loose white tea.
- 4 cups boiling water.
- 1 bottle white wine, chilled.
- 2 cups white grape juice, chilled.
- 1 orange, washed and sliced.
- A lime, washed and sliced.
- 1 lemon, washed and sliced.
- 2 kiwis, washed and sliced.
- 1 peach, washed and sliced.
- 1 apple, washed and sliced.
- 6–12 berries, washed.
- 6–12 grapes, washed.
How to:
In a teapot or jar, cover tea leaves with boiling water and steep for 4 minutes.
Strain out leaves and let tea cool to room temperature, then chill in the refrigerator for several hours or overnight.
Combine all ingredients in a large pitcher.
Pour into ice-filled glasses.
5. White Tea Latte (Serving: 6)
You need:
- 3 cups heavy cream.
- 6 teaspoon sugar.
- 6 egg yolks.
- ¼ cup white tea (steep 2 teaspoon of loose leaves in ¼ cup boiling water for 5 minutes).
- ½ cup light brown sugar.
How to:
Preheat oven to 325° F.
Heat the cream in the top of a double boiler and stir in the sugar.
Beat the egg yolks until light and very gradually pour the hot cream over them, stirring all the while.
Stir in the tea concentrate.
Pour the mixture into six ½ cup baking dishes.
Place the dishes into a large pan filled to 1 inch height with hot water.
Bake for about 35 minutes, or until a knife inserted in the center of the crèmes comes out clean. Do not over-bake, as the crèmes will continue to cook themselves from retained heat after you remove them from the oven.
Chill overnight.
Before serving, cover the surface of each dish lightly with brown sugar.
Set the dishes into the large pan again, this time filled with iced water and broil for less than a minute, just until the sugar is brown and melted.
6. Iced White Tea with Oranges (Serving: 8)
You need:
- 2 white tea teaspoons.
- 4 orange slices.
- Ice.
How to:
Brew 2 white tea teaspoons in a cup for water that’s short of boiling.
Steep for 1 to 2 minutes.
Cool and pour over ice and add 4 orange slices.
7. Raspberry Nourishing Tonic ( Pregnancy Tea ) (Serving: 1)
You need:
- 1/2 cup organic raspberry leaf tea.
- 1/2 cup organic nettle leaf.
- 2 tablespoons organic rose hips.
- Fresh ginger (to help with digestion).
- 2 tablespoons mint leaf (also beneficial for digestion, not to mention delicious!).
- 2 tablespoons chamomile (to soothe frazzled nerves and encourage restful sleep).
How to:
Boil water and pour into a mug.
Add one tablespoon of tea to a tea ball and allow to infuse for at least 10 minutes.
Remove tea leaves and sweeten with honey, maple syrup, etc. if desired.
*If you don’t have a tea ball, simply add the tea leaves to boiling water and then strain with a mesh strainer .
8. Peppermint Tea (Serving: 1)
You need:
- 1 teaspoon dried peppermint.
- 1 teaspoon sugar.
- 8 oz boiling water.
How to:
Add the peppermint and sugar to a measuring cup.
Pour 8 oz of boiling water over.
Strain.
Pour over ice to cool and make iced tea.
Add additional sweetener if you choose.
9. “Butterscoth” detox tea (Serving: 2)
You need:
- 1 cup filtered water.
- 1 teaspoon roasted dandelion root.
- One tablespoon ghee or butter (these animal fats are very healing to your body and especially if you’re on the GAPS diet, should not be limited).
- 1 tablespoon coconut oil.
- 1 teaspoon honey.
- 1/2 teaspoon vanilla.
How to:
Heat the water in a pot on the stove until *almost* boiling.
Pour the water into a quart sized mason jar with tea and let brew for 5-10 minutes. You may wish to cover it.
When the tea is finished brewing, add your healthy fats and honey. Then blend inside the jar with an immersion blender until fully emulsified.
10. Detoxifying Turmeric Tea (Serving: 2)
You need:
- 1 ½ tablespoon fresh ginger, thinly sliced.
- 2 teaspoon fresh turmeric, thinly sliced.
- Juice of ¾ lemon.
- 16-20 oz of water (4-5 cups).
Optional: honey for sweetness.
How to:
Add water to a teapot or sauce pan, cover and bring to a boil. Remove from heat and let cool for a minute.
Place ginger and turmeric in a tea ball or cloth tea bag and place in a mug. Squeeze lemon juice into the mug. Pour hot water over the top, and add honey if desired. Steep for at least 4-5 minutes. You can leave tea bag in while you drink if desired. Allow to cool slightly prior to consuming.
*If you do not have a tea ball or cloth tea bag, place ginger and turmeric directly into mug, allow to steep covered for 5 minutes, and strain into another mug to avoid floating root pieces.
11. Vitamin C Herbal Tea Infusion (Serving: 3-4)
You need:
- 4 tablespoons rose hips.
- 1 tablespoon lemongrass.
- 1 tablespoon cinnamon chips.
- One teaspoon hibiscus herbal tea.
- 1 teaspoon fennel seed.
- ½ teaspoon lemon peel.
- 4 cups filtered water.
- Ice (optional).
- Raw honey or fresh fruit juice (optional).
How to:
Combine all dried herbs in a medium size bowl.
Boil water in medium-size saucepan or in a tea kettle.
Bring water to a boil, remove from heat. Add 4 tablespoons of herb mixture to water. COVER (this ensures that you receive all of the nutritional benefits from the herbs).
Steep 45 minutes.
Strain tea.
Sweeten with small amount of honey or fresh fruit juice if desired. If you want to retain some of the beneficial properties of raw honey or fresh juice, add after tea has cooled some.
Store extra tea in the refrigerator up to a week.
12. Ginger Lemon Tea (Serving: 4)
You need:
- 2 inches ginger root.
- 4 cups (33.8 oz) filtered water.
- 2 tablespoons organic lemon juice.
- 1-2 tea spoons whole stevia leaf or honey.
How to:
Chop ginger root and infuse in freshly boiled water for at least 20 minutes.
Add lemon juice, stevia or honey and stir.
Serve hot or cold.