Matcha Banana Shake

This is a fast Matcha banana shake, so start your day perfect.

The important thing is a frozen banana. The frozen banana replaced the ice in this shake. 
evening you put the banana in the freezer. 
The next morning you peel the banana, cut it into pieces and give them to the blender. 
comes this 1/4 liter of milk is also delicious almond -. rice milk or 
the end you give a heaped teaspoon of organic matcha Shizen. 

Add all the ingredients are mixed so long until a creamy shake occurs. 

Done!

You have to really try, because it tastes incredibly good. 
Simply experimenting with different fruits or even add vanilla or chocolate ...

Fruit Tea

With the aroma of sweet dried fruits and exotic coconut children like the refreshing tea! The slightly sour note of rosehip tea is mitigated.

Ingredients
1 tsp rosehip tea (rosehip tea bag or 1)
1 tsp dried apple peels
1 tsp raisins
1 tsp grated coconut
1 shot apple juice

Step 1
Give hagebuttentee with apple peel, raisins and coconut flakes in a tea filter and hang in a pot.

Step 2
400 ml of water, bring to a boil and pour into the pot. Can be drawn covered 10 minutes, remove tea filter. Sweeten with apple juice and serve hot.

Mint tea

The mint flavor fulfilled in a short time the whole room.

Ingredients
1 1/2 tsp Chinese green tea (best: Gunpowder)
8 tablespoons of sugar
12 sprigs of mint

Step 1
Give the green tea in a pot. Bring 1 liter of water to a boil. The tea with 1/4 liters of water pour over. Immediately pour off the water (as is the tea dust away).

Step 2
Übrigem brew the tea with water, stir in sugar and leave to swell for 1-2 minutes. Meanwhile, wash the mint, add to tea and leave for a further 2 minutes. Pour into glasses and serve hot.

Fresh mint tea

Fresh peppermint is particularly effective and cheers.

Ingredients
1-2 fresh mint leaves , Agave nectar

Step 1
Wash the mint thoroughly and pour into a heat-resistant glass.

Step 2
Bring water to a boil and pour over the mint. Can be drawn as required 5-6 min and sweet with a little juice.

Tea for children

Makes children tired perk: The essential oils of peppermint to stimulate and have a refreshing taste.

Ingredients
10 fresh mint leaves
3 hibiscus flowers
3 tsp dried rose hips
3 teaspoons of raspberry leaves
3 teaspoons of blackberry
1-2 tsp honey

Step 1
Wash the mint. Mix all dry ingredients in a tea bag, pour both in a jug with 1 liter of boiling water.
Step 2
After 5 min, remove the bag. Sweet tea with honey.

Ginger tea with mandarin syrup and rice

With ginger arm yourself against imminent colds in the winter! The best way to do this with the Asian cup.

Ingredients
1 small piece fresh ginger (15g) , Juice of two ripe tangerines (about 100 ml) , 2 tsp rice syrup (health food store)

Step 1
Peel the ginger and cut into thin slices. Bring ginger slices with ½ liter of water in a small saucepan to a boil and leave for about 20 minutes at low heat.

Step 2
The mandarins using a juicer juicing. Refine the hot ginger tea with tangerine juice and rice syrup. Strain the tea through a fine sieve and serve the warming drink.

Herbal fruit tea

The aromatic blend not only tastes great, but also iced in summer.

Ingredients
50 g of dried apple pieces (dried apples) , 40 g of dried rose hips , 30 g of blackberry , 15 g fennel seeds , 10 g of dried orange peel , 5 g of juniper berries , Honey to sweeten

Step 1
The dried apple pieces and the rose hips cut very small. Mix with the blackberry leaves, fennel seeds, dried orange peel and juniper berries and place in an airtight tin.

Step 2
Provide for the preparation of 1 liter of herbal tea 15 g (about 5 tablespoons) herbal fruit mixture in a tea bag or a tea strainer. Boil 1 liter of water and pour over the tea mixture bubbly. Cover and cook 10 minutes can be drawn.

Step 3
Accept, express and sweet tea with honey to taste the herbs fruit mixture from the water.

Cold herbal tea

There is a reason why keeping old home remedy recipes for generations - to help them easily.

Ingredients
100 g of dried rosehip with seeds , 50 g of dried linden flowers , Fennel honey for sweetening , freshly squeezed lemon juice

Step 1
The rose hips with linden flowers mix well, pour into an airtight closing caddy.

Step 2
Provide for the preparation of 1 l Erkältungstee 5 tablespoons (15 g) tea mixture into a pot and pour 1 liter of cold water. Slowly bring to a boil over low heat, cover and let stand for 5 minutes.

Step 3
Strain the tea through a fine sieve into cups. Sweet fennel 1 teaspoon per cup of honey. If only the tea is lukewarm, stir in 1 teaspoon of lemon juice. Warm, but not hot drink.

English Earl Grey tea

The British classic was named after Earl Charles Grey, who in 1830 brought this mix of a trip to China.

Ingredients
7 tsp Earl Grey tea (Chinese black tea flavored with bergamot)
1 liter of soft water
1 teaspoon dried cornflower petals
1 teaspoon dried marigold flowers
fresh whole milk and sugar

Step 1
A pot of hot water swing, pour the tea leaves. Boil the lime-water, remove the pan from the heat and let cool for about 5 minutes, the water until it is 80 ° hot.

Step 2
Enter at will the flowers to the tea leaves into the pot. Pour the hot water over the mixture and let the tea steep for 3-4 minutes. Pour through a strainer into the teacups.

English iced tea

In England there are few hot days so that the local residents prefer to take their favorite drink iced.

Ingredients
6 tsp Ceylon tea
1 liter of soft water
10 large ice cubes
100 g of sugar
50 ml of freshly squeezed lemon juice
 ½ liter of carbonated water
possibly lemon slices for garnish

Step 1
The Ceylon tea with boiling water, pour and let stand for 5 minutes. Pour through a sieve and leave to cool. Put the ice cubes into a jug and sprinkle with sugar. The lemon juice through a strainer to pour, fill the cold tea.
Step 2
Only shortly before serving pour sparkling mineral water. Pour into glasses and serve garnished with lemon slices as desired.

Orange Tea

For a tea in the English fashion, you especially need soft water. At higher degrees of hardness you should descale the water with a filter.

Ingredients
1 organic orange
1 liter of soft water
4 tsp Assam tea
3 tsp Ceylon tea
Sugar to taste

Step 1
Wash the orange hot, peel off a 5 cm long piece of paper-thin shell, place in a heatproof jug. Orange squeeze out the juice through a sieve to orange peel.

Step 2
Boil the water, pour the scalding half of the orange juice and let stand for 5 minutes. Preheat a teapot. Fill both types of tea in a tea strainer or a tea bag and put into the pot.

Step 3
The remaining pour hot water over the tea leaves, put the pot on a warmer and let the tea infusion draw 3-4 min. Remove the tea strainer and pour the orange extract to the tea, taking care to remove the orange peel. Pour the tea into tea glasses and serve with sugar.

Date tea "Ras el Hanout"

An exotic tea creation with fruit and spices insert - welcome to the Orient!

Ingredients
4 cardamom pods
1 teaspoon pink peppercorns (Schinus fruits)
3 cloves
3 allspice berries
1 small cinnamon stick
1 liter of soft water or still water
2 tablespoons walnuts
1 tablespoon pine nuts
4 pitted dates
50 g of sugar
5 tsp black tea (Assam or Yunnan)

Step 1
Crush the cardamom pods, give with the other spices in a pot. Boil water and pour over the boiling hot spices. Can be drawn 20 min.

Step 2
Meanwhile, the fry can easily nuts in a small frying pan, cool and chop. The dates cut into small pieces. Distribute nuts and dates to the tea glasses.

Step 3
Heat the flavored water again, stir in the sugar and tea and leave for 4-5 minutes. Through a sieve over the nut Dattelmischung pour and serve hot.

Mogador tea

An interesting blend of tea with rose petals as she is often drunk in the Orient.

Ingredients
2 tsp Chinese Gunpowder green tea
2 tsp Chinese Green Tea (Chun Mee possible)
2 tsp peppermint tea
2 tablespoons dried rose petals (to taste)
¾ liter of soft water

Step 1
Mix the tea and the rose petals. Rinse a can (preferably with trivet) hot, pour the tea mixture.

Step 2
Boil the water and let cool for 10 minutes in to about 70 °. Pour over the tea mixture. Put teapot on a warmer and let the tea infusion drag 3 min. Then pour into glasses of tea.

Syrian Anise Tea

A Anise Tea sprinkled with walnuts - in Syria you know what you may do with tea

Ingredients
2 teaspoons anise seeds
50 g of sugar
1 liter of soft water or still water
7 tsp black tea (Assam)
3 tablespoons walnuts

Step 1
The anise seeds with sugar and ½ liters of water boil. Can be drawn on a low heat in a covered 10 min. Fill the black tea in a tea bag and hang in a teapot.

Step 2
Boil the remaining water, let cool 1 minute, then pour over the tea leaves. The tea can be drawn 4-5 min. Chop the walnuts.

Step 3
Remove the tea bags from the pot and pour spiced tea through a strainer. Distribute the tea glasses and serve sprinkled with chopped nuts.

Rooibos tea

In South Africa, where he was considered a national drink rooibos tea is used not only as an everyday drink, but also used for cooking and baking.

Ingredients
8 tsp pure,
not flavored rooibos tea (rooibos, Koopman's Tea)
1 tsp dried orange peel
1 tsp ginger powder
1 liter of soft water

Step 1
Preheat a teapot. The rooibos tea, the dried orange peel and ginger fill the pot. Boil the water and pour it over the tea mixture.

Step 2
The pot on a warmer place and let the infusion stand for 3 minutes. Pour the tea through a strainer into tea glasses. Other tea may pour through the sieve into a second pot. Avoid sweet, it tastes even without sugar.

Karkadeh tea

In Egypt Karkedeh is a standard drink. In the dry heat of the country of drunk hot tea is a popular thirst quencher.

Ingredients
15 g (approx. 4 heaped tablespoons) dried hibiscus flowers (red mallow, mallow, from the health food store)
1 liter of soft water or still water
6-8 tsp sugar or hibiscus syrup

Step 1
Fill the hibiscus flowers in a pot. Boil the water, leave in about 4 min to cool to about 80 ° and pour over the hibiscus flowers. Cover and cook 10 minutes can be drawn.

Step 2
Karkadeh pour the tea through a strainer into glasses of tea, sweeten with sugar or hibiscus syrup to taste.

Lapsang Souchong tea

The smoky, spicy flavor of this specialty Chinese is an asset especially for the seasoned tea lovers.

Ingredients
3-4 tsp Lapsang Souchong (smoked Chinese black tea)

1 ½ l-lime or filtered water

Step 1
On 4 large tea cups spread (preferably with a lid), the tea leaves. Boil the water, boil for 2 min bubbly, then let cool for about 1 minute to about 95 °. Fill the cups to keep the remaining water to a warmer warm.

Step 2
The teacups cover and wait 3-4 minutes until the leaves have fallen to the bottom of the cup, not stirring. Then slowly drink the tea until the cups are emptied to ⅔.

Step 3
The rest of the hot water over the tea leaves remaining fill, wait again until the leaves have fallen down, and enjoy the rest of tea.

Ginger and lemongrass tea

Flavoring your tea you brew it yourself and Japanese green tea with ginger and lemongrass on.

Ingredients
1 stalk lemongrass
25 g fresh ginger
1 l-lime or filtered water
4-5 tsp Sencha (Japanese green tea)

Step 1
Wash the lemon grass, lightly tap the lower part with a hammer until it is soft. Cut this part into thin slices. Peel the ginger and cut into thin slices. Fill with ginger lemon slices in a pot.

Step 2
Boil the water and pour over the boiling hot lemongrass-ginger mixture. Let the infusion steep for about 10 minutes until the water is only about 75 ° hot. Then stir in the Sencha tea and leave for 1-2 minutes.

Step 3
Preheat a teapot. Pour the tea through a strainer into the pot and serve.

Japanese green tea

In Japan, tea drinking is an art and a philosophy.

Ingredients
4 tsp Japanese green tea (Bancha or Sencha)
1 l-lime or filtered water

Step 1
Preheat a heavy pot as possible. Pour the tea leaves. Boil the water and allow to cook briefly bubbling, then let cool 10-15 minutes at 65-70 °. Pour over the tea leaves and let stand for 1-2 minutes. When the leaves have fallen to the bottom of the pot, spread the tea into teacups.

Step 2
Pour the tea leaves in the pot with the remaining water, then let stand for about 5 minutes, then fill the cups.

Cold lemon tea

The perfect thirst quencher when it is hot! Lemon and lemongrass give a fine spicy aroma as love Asians.

Ingredients
3-4 fresh lemon balm leaves
1 tsp dried lemongrass
1/2 tsp honey

Step 1
Bring 250 ml of water to a boil. Wash thoroughly and add lemon along with the lemon into a glass. Pour over the boiling water and leave for about 10 minutes.

Step 2
Lemongrass and lemon balm strain. Allow to cool and serve tea sweetened with honey. Tastes too warm.