Many studies have shown that regular healthy tea drinkers have fewer incidences of heart disease and stroke and lower cholesterol levels than people who don’t drink tea regularly. Black, green, white, and oolong teas contain antioxidants called flavonoids that may offer some significant health benefits.
Spiced Pear Tea
You’ll enjoy the rich fruity flavours of pear and orange in every sip of this warming tea. If you can afford the carbohydrates, stir in the honey to take away any bitterness from the orange peel.
Per Serving: 57 Cal., 0 g Fat, 6 mg Sodium, 15 g Carb.
3 cups of Water
2 11.3- to 12-ounce Cans Pear Nectar
1 tbsp Honey (Optional)
1 4-inch Piece Stick Cinnamon
1 tsp Whole Cloves
6 Tea Bags
Small Orange slices (Halved and Optional)
Stick Cinnamon (Optional)
1. Using a vegetable peeler, remove 3 wide strips of peel from the orange. Set peel aside. Juice the orange into a large saucepan.
2. Add the water, pear nectar, and honey (if using) to orange juice in a saucepan. For spice bag: Place the 4-inch piece stick cinnamon, the cloves, and orange peel strips in the centre of a 6-inch square of double-thickness 100-per cent-cotton cheesecloth. Bring corners together and tie with 100-percent-cotton kitchen string. Add spice bag to pear nectar mixture.
3. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Add tea bags; cover and let stand for 5 minutes. Remove tea bags and spice bag; discard. Serve in warm mugs. If desired, float orange slices on top of individual servings and serve with additional stick cinnamon. Makes 8 (about 6-ounce) servings.
Ruby Red Iced Tea
White tea is slightly sweeter than green or black tea, but any of the three work for this drink.
Per Serving: 3 Cal., 0 g Fat, 2 mg Sodium
4 sprigs Fresh Rosemary
12 1/2 cups Water
12 White Tea Bags
8 Red Zinger Herb Tea Bags
Fresh Rosemary Sprigs (Optional)
1. Place the 4 sprigs rosemary on a cutting board; lightly crush with the back of a spoon. Set aside.
2. In an oven, bring the water to boiling; remove from heat. Add tea bags and the lightly crushed rosemary sprigs. Cover and let steep for 4 minutes. Using a slotted spoon or strainer, remove tea bags and rosemary; carefully press tea bags to get out as much liquid as possible. Cool slightly. Transfer to pitchers. Cover and chill for 4 to 24 hours.
3. Serve over ice cubes. If desired, serve with additional rosemary sprigs. Makes 12 (about 8-ounce) servings.