16 approachable recipes inspired by tea cultures. These are home-style starting points; regional methods and personal preferences vary.
Black tea 4 g; water 200 ml; milk 200 ml; 2 crushed cardamom pods; a small slice of ginger.
Simmer water with spices for 2 minutes. Add tea for 1 minute, then milk. Bring gently to a simmer for 2 minutes and strain. Sweeten only if desired.
Green tea 3 g; water 400 ml; 2 cardamom pods; a small cinnamon piece; a few saffron strands; sliced almonds.
Infuse the spices in hot water for 3 minutes. Let it cool slightly, add green tea for 2 minutes and strain. Finish with saffron and almonds.
Matcha 2 g; water 70 ml at about 75–80°C.
Sift the matcha into a bowl. Add a little water and make a smooth paste. Add the remaining water and whisk briskly until fine foam appears.
Hojicha 3 g; water 100 ml; milk 150 ml.
Steep the hojicha in hot water for 2 minutes and strain. Warm and froth the milk, then pour it over the tea.
Oolong 5 g; water 100 ml; a small pot or gaiwan.
Use hot water suitable for your particular oolong. Start with a 20–30 second infusion and decant completely. Re-infuse, adjusting time to taste.
Green tea 3 g; water 400 ml; a handful of washed fresh mint.
Steep the green tea briefly, then add mint and infuse for 2–3 minutes. Strain. Add sweetness only if you prefer it.
Black tea 5 g; water 200 ml for concentrate; hot water to dilute.
Steep the tea to a strong concentrate for about 5 minutes. Pour a small amount into each cup and dilute with hot water to taste.
Black tea 2–3 g; water 250 ml; optional milk.
Steep in freshly boiled water for 3–4 minutes. Strain completely, then add milk if desired.
Strong black tea 4 g; water 150 ml; milk 60 ml; plenty of ice.
Brew the tea for 4 minutes and strain. Cool, pour over ice and add milk. Sweeten to taste; this version uses plain black tea.
Black tea 3 g; water 150 ml; milk 100 ml; cooked tapioca pearls.
Prepare pearls according to their packet. Brew tea, strain and cool. Add pearls and ice to a glass, then pour in tea and milk.
Rooibos 3 g; water 250 ml; a small piece of vanilla pod.
Steep rooibos and vanilla in hot water for 5–7 minutes. Strain. Enjoy plain or with a little milk.
Dried butterfly-pea flowers 4–6; water 250 ml; a small squeeze of lemon.
Infuse the flowers in hot water for 4–5 minutes, then strain. Enjoy warm or over ice. Add lemon and watch the colour change.
Black tea 4 g; water 200 ml; evaporated milk 50 ml.
Brew a strong black tea for 4–5 minutes and strain well. Stir in evaporated milk, adjusting the proportions to taste.
Yerba mate 3 g; water 200 ml at 70–80°C.
For a simple cup method, infuse mate for 3 minutes and strain. Traditional gourd service uses a different method and equipment.
Ceylon black tea 3 g; water 150 ml; ice; lemon slice.
Brew for 3 minutes, strain and cool. Pour over ice and add a lemon slice.
Water 250 ml; 2 thin ginger slices; a small pinch of turmeric; optional lemon.
Simmer ginger in water for 4 minutes. Add turmeric, stir and strain. Add lemon after cooling slightly.