HOW TO MAKE A PROPER BREW

tea-making-etiquette Alwazah Tea is a one hundred percent natural product. A regular intake of Alwazah Tea not only refreshes you but contributes to a healthy lifestyle. Alwazah Tea contains catechins which help to prevent cardiovascular diseases. Alwazah Green Tea contains antioxidants which help to prevent cancer formation.

HOW TO PREPARE A CUP OF ALWAZAH TEA
Obtain the quality of Alwazah Tea most suitable for your taste.

Into a porcelain tea-pot, measure one teaspoonful of Alwazah Tea per person and one for the pot.
Take the pot to the kettle and pour in freshly drawn water which has just started to boil and leave to stand for five minutes
The brewing Tea could be stirred half way through.
Pour out into cups, add sugar or lemon if desired.
Enjoy your Alwazah Tea.

For teabags
Place one teabag per cup, take it to the kettle and follow procedures as detailed above.

To brew Green Tea
Measure one teaspoonful of Alwazah Green Tea per person. Hot but not boiling water should be poured over the leaves in a pot or small cup. Leave to stand for one to one and half minutes. Enjoy your Alwazah Green Tea.

To preserve quality
group_tea_main[1] Use one pack of Alwazah Tea at a time and re-seal pack after each use. Do not store Alwazah Tea with items that have strong odours such as soaps/detergents, coffee, spices, cosmetics, etc.

Royal Tea Punch

(Makes about 25 servings)

(Makes about 25 servings)
2 cups of boiling water
I tablespoonful of Alwazah Tea
4 cups of Grape juice
2 cups of Grapefruit juice
4 cups of Ginger Ale or Club soda
Sugar to taste

Bring two cups of water to a full rolling boil in a saucepan. Remove from heat. Immediately add Tea. Brew for four minutes. Stir and strain into a pitcher holding remaining ingredients. Add sugar to taste. To serve, pour over block of ice in punch bowl.

Pineapple Tea Punch

(Makes about 30 servings)

(Makes about 30 servings)
5 cups of water
1/3 cup of Alwazah Tea or 15 Alwazah Teabags
I tablespoonful of Nutmeg
I cup of superfine Sugar
6 cups of Pineapple juice
I cup of Lemon juice
1/2 liter Club Soda (chilled)

Bring water to boil in a saucepan. Remove from heat. Immediately add Tea and Nutmeg. Brew for four minutes. Stir and strain into a punch bowl containing sugar and fruit juices. Stir and blend. When ready to serve, add ice cubes or block of ice. Stir in Club Soda.

Hospitality Tea Punch

(Makes about 9 liters)

(Makes about 9 liters)
4 cups of boiling water
6 tablespoonfuls of Alwazah Tea
4 cups of cold water
2 cups of Lemon juice (strained)
4 cups of Orange juice (strained)
1 1/2 liters of Grape Juice
2 cups of Sugar
2 1/4 liters of water
1 1/4 liters of Ginger Ale

Bring water to boil in a saucepan. Remove from heat. Immediately add Tea. Brew for 3-5 minutes. Stir and strain into a container holding remaining ingredients except Ginger Ale. Just before serving, pour into punch bowl over a block of ice. Stir in Ginger Ale.

Tea Lemonade

(Makes about 2 1/2 litres)

(Makes about 2 1/2 litres)
4 cups of boiling water
6 tablespoonfuls of Alwazah Tea
3 cups of cold water
To make the syrup
3/4 cup of cold water
3/4 cup of Sugar
3/4 cup of fresh Lemon juice (strained)

Bring 4 cups of water to boil in a saucepan. Remove from heat. Immediately add Tea. Brew for 3-5 minutes. Stir and strain into a pitcher holding 3 cups of cold water. To make syrup, simmer 3/4 cup of cold water and Sugar for 10 minutes. Add to Tea. Add fresh Lemon juice; to serve pour over ice cubes in tall glasses.

Frosty Spiced Tea

(Makes about 6 servings)

(Makes about 6 servings)
3/4 cup of cold water
3 tablespoonfuls of Alwazah Tea
1/2 cup of Sugar
Dash of Salt
1/2 teaspoonful of whole Cloves
6×2 inches Cinnamon sticks
Dash of Nutmeg
4 cups of boiling water
6 Lemon wedges
Ice Cubes

To make syrup, combine and simmer water, Sugar, Salt and spices over low heat for 20 minutes. Strain and set aside. To make Tea base, bring 4 cups of water to boil in a saucepan. Remove from heat. Immediately add the Tea. Brew for 3-5 minutes. Stir and strain into spiced syrup. Pour over ice cubes in tall glasses. Serve with Lemon wedge and stick of Cinnamon in each glass.

Spiced Honey Tea

(Makes about 12 servings)

(Makes about 12 servings)
2 1/4 liters of water
4 tablespoonfuls of Alwazah Tea or 12 Alwazah Teabags
I teaspoonful of whole Cloves
1/2 cup of Honey
Rind of Orange
1/2 cup of Lemon juice (strained)
I cup of Orange juice (strained)

Combine Tea and Cloves in mixing bowl. Bring water to boil. Pour half of water over Tea mixture. Cover and brew for 5 minutes. Strain into tea pot. Add Honey. Stir until dissolved. Add remaining water and fruit juice. Serve hot.

Hot Tea Lemonade

(Makes 8 to 12 servings)

(Makes 8 to 12 servings)
3/4 cup of cold water
3/4 cup of granulated Sugar
3 tablespoonfuls of Alwazah Tea or 9 Alwazah Teabags
2 1/4 liters of boiling water
12 whole Cloves
1/2 cup of fresh Lemon juice (strained)
Lemon slices

Combine 3/4 cup of cold water and 3/4 cup of granulated Sugar in a saucepan. Bring to boil. Immediately reduce heat and simmer 10 minutes to make a simple syrup. Pour 2 1/4 litres boiling water over Tea. Brew for 3-5 minutes. Strain into a chafing dish, tea pot, heat resistant punch bowl or samovar. Add simple syrup, whole Cloves and Lemon juice. To serve, place a lemon slice speared with whole clove in each cup and fill with Tea.

Hot Spiced Tea

I teaspoonful of whole Cloves
I stick of Cinnamon
4 1/2 liters of cold water
4 rounded tablespoonfuls of Alwazah Tea or 12 Alwazah Teabags
3/4 cup of Lemon juice (strained)
I cup of Orange juice (strained)
1 3/4 cups of Sugar

Tie spices in a piece of cheesecloth. Add to cold water. Bring water to boil in a saucepan. Remove from heat. Immediately add Tea. Brew for 5 minutes. Stir and strain spices and Tea. Add fruit juices and Sugar. To re-heat for serving, place over low heat. Do not boil.

Imperial Iced Tea

(Makes about 4 servings)

(Makes about 4 servings)
2 tablespoonfuls of Alwazah Green Tea
8 fresh Mint leaves, plus 4 sprigs for garnish
4 cups of bottled or filtered water
2 tablespoonfuls of Sugar
4 whole Strawberries

Put one teaspoon of Tea and 4 mint leaves in a teapot or other metal container with a list. Bring one cup of water to a boil, pour over the Tea and Mint, cover, and let steep for 5 minutes. Strain Tea into an ice-cube tray and freeze. Brew remaining teaspoon Tea and Mint leaves with 2 cups of boiling water, letting steep for 7 minutes. Strain into a cup, add Sugar and a cup of cold water and refrigerate.

When ready to serve, empty the Tea ice cubes into a blender or food processor and blend into an icy slush. Pour cold Tea over the ice and divide among 4 glasses. Garnish each with a sprig of Mint and a Strawberry .

Green Tea and Lime Sorbet

(Makes 6 servings)

I teaspoonful of whole Cloves
I stick of Cinnamon
4 1/2 liters of cold water
4 rounded tablespoonfuls of Alwazah Tea or 12 Alwazah Teabags
3/4 cup of Lemon juice (strained)
I cup of Orange juice (strained)
1 3/4 cups of Sugar

Tie spices in a piece of cheesecloth. Add to cold water. Bring water to boil in a saucepan. Remove from heat. Immediately add tea. Brew for 5 minutes. Stir and strain spices and tea. Add fruit juices and sugar. To re-heat for serving, place over low heat. Do not boil.

A Chicken in Every Teapot with Vegetables

(Makes 04 servings)

(Makes 04 servings)
6-7 cups unsalted Chicken stock
3 carrots, peeled and cut into I inch segments
4 medium red Potatoes, unpeeled, cut in quarters
2 large or 4 small Leeks, trimmed, halved lengthwise and sliced crosswise into 2 inch pieces
1 medium Onion, peeled and cut into quarters
Fine Sea Salt and freshly ground Pepper to taste
3 1/2 pound roasting Chicken, room temperature
4 teaspoonfuls Alwazah Green Tea leaves tied in cheesecloth
1 1/2 tablespoonful Dijon mustard
2 tablespoonful minced Chervil or flat leaf Parsley

Choose a pot like a stockpot that is deep enough to hold the Chicken on a raised steamer rack and still be covered tightly. Put 6 cups of stock and all the vegetables in pot and bring just to a boil. To make a steamer rack, set a metal cake rack on a large Pyrex measuring cup filled with water or use any heat-proof item, like a clean water filled tin can that is tall enough to raise the chicken 3 or 4 inches above the stock. Put Salt and Pepper, to taste on Chicken and then put it, breast side up, on rack. Adjust heat so broth is at a high simmer; cover pot and steam Chicken for 20 minutes.

Uncover and add teabags pushing them down into broth. Cover and cook for 5 or 10 more minutes, until juices run clear when a thigh is pierced deeply with a fork. Remove Chicken to a carving board with tongs. With a slotted spoon, remove vegetables to a bowl and discard teabags. Broth should measure 4 cups; if not, add reserved cup of stock. Skim excess fat from broth and whisk in the Mustard and Salt and Pepper to taste. Pull off and discard Chicken skin. Divide chicken into 4 pieces and put each into a shallow soup plate along with a portion of vegetables. Pour broth over each serving, sprinkle with Parsley or Chervil and serve.

Cabbage and Mint Slaw with Alwazah Green Tea Vinaigrette

(Makes 4 servings)

(Makes 4 servings)
1/2 cup cool, brewed Alwazah Green Tea made with I teaspoonful Alwazah Green Tea leaves
2 tablespoonful extra virgin Olive oil
1/2 teaspoonful fine Sea Salt
4 cups finely shredded Cabbage
1/2 cup fresh Spearmint leaves, shredded
I bunch Scallions trimmed and cut into thin rounds, including most of the green part
Freshly ground Black Pepper to taste

In a large shallow bowl, whisk together the Tea, Olive oil and Salt. Add shredded Cabbage, Mint and Scallions and mix thoroughly. Add Pepper and adjust seasoning. Serve immediately or cover and let mellow overnight in the refrigerator.