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Recipes & Cocktails
Champagne with Thé du Hammam
- 3 rounded teaspoons or 3 tea bags of “Thé du Hammam” - 10 ounces of spring water - 10 ounces of Champagne - 2 tbsp. of peach liqueur
Infuse the Le Palais des Thés “Thé du Hamman” tea leaves in lightly simmering spring water for 3 minutes. (Do not let the water come to a boil!) Filter the leaves, let the tea cool, and then let chill in the refrigerator for a half hour. Put chilled tea and peach liqueur in a cocktail shaker and shake vigorously. Pour into flutes, about half way up, and top off with well-chilled Champagne.
For approx. 5 flutes
Green Tea Cherry Margarita
4 tsp Le Palais des Thés Fleur de Geisha - 12 oz water - 12 oz black cherry juice - 2 oz silver tequila - 1 ½ tbs agave - Juice from 1 lime - Juice from half an orange - Sugar and ground ginger form rimming the glass
To make tea, place tea leaves in lightly simmering water for 3 minutes. Filter leaves and let cool. Once cool, fill and ice tray with half of the tea and fill the other half with black cherry juice. If you are making double, fill one tray with tea and a second with cherry juice. Freeze until set.
For margarita, combine a little sugar and a few dashes of ground ginger to a plate. Moistened the rim of your glass with a lime and dip in the sugar ginger mixture. To a blender, add 4 cubes of tea and 4 cubes of cherry juice along with the tequila, agave, lime, and orange juice. If you like, add a splash of triple sec. Pulse until well blended. Garnish with a lime and cherry.
Thé des Concubines cocktail
Ingredients for approx. 5 glasses:
0.2 ounces of “Thé des Concubines” tea - 8 ounces of spring water - 8 ounces of strawberry juice - 4 ounces of pink grapefruit juice - A few dashes of grenadine syrup - -4 ice cubes - 7 leaves of fresh mint
Infuse the “Thé des Concubines” tea leaves in lightly simmering spring water for 5 minutes (do not letthe water come to a boil to avoid bitterness). Filter the leaves, let the tea cool and then let chill in therefrigerator for a half hour. Cut 2 leaves of fresh mint in pieces. When the tea is chilled, place into acocktail shaker along with the strawberry juice, pink grapefruit juice and fresh cut mint. Shake. Add afew dashes of grenadine syrup and the ice cubes. Shake vigorously until the outside of the cocktailshaker appears wet. Garnish each glass with a leave of fresh mint and serve immediately.