Featured Cookbook

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1. Tea Drops

2. Jasmine Eggs

3. Masala Chai

Book Description

Tea extols this elegant and earthy international pastime in photography, evocative poetry and prose, and a unique collection of tempting recipes. For the ever-expanding group of tea aficionados, Tea unveils the secrets and mysteries of Camellia sinensis, exploring its Eastern roots and fascinating history, its role in cultures across continents, and its family of deliciously varied applelations.

... (more)

Tea: Essence of the Leaf

Authors: Karl Petzke, Lessley Berry, Sara Slavin

Date: April 1998

ISBN: 081181632X

Publisher: Chronicle Books

Paperback

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Little gems of tea flavor to serve after dinner, or drop a few into a warm cup of water and dissolve for a light, sweet instant tea.

About 4 dozen candies

• 1 cup water

• 5 bags of peach tea

• 2 cups of sugar

• 1/2 cup corn syrup

1. Place water and tea bags in a small, heavy-bottomed saucepan. Bring the water to a boil and allow to steep for 10 minutes.

2. Remove the bags and return pan to heat. Bring to a low boil and add the sugar and corn syrup. Stir until all sugar dissolves. Bring temperature of tea mixture to 310 degrees F on a candy thermometer.

3. Meanwhile, grease 2 nonstick cookie sheets.

4. The mixture should have a heavy syrup consistency between 300 and 310 degrees F. Take care not to let the temperature go above 310 degrees F; it will caramelize. Work quickly with a teaspoon and drip poker-chip-sized drops of syrup onto the cookie sheet. Allow to cool for a half hour before plucking from the cookie sheet.

More From This Book:

1. Tea Drops

2. Jasmine Eggs

3. Masala Chai

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