People do not associate tea with gastronomy. Even those who frequent oriental restaurants, are used to the idea of savoring jasmine tea with exotic dishes. But such occasions provide only a faint glimmer of the infinite possibilities offered by tea. For it is entirely feasible to drink tea throughout an entire meal, selecting the right tea with each course, as in the manner of wines, There are, in fact, no precise rules - an adventurous palate and a little imagination are all that are required.

Included below are delicate and refined combinations that are well worth trying…..

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ICED TEA

Iced tea is an outstandingly refreshing and invigorating drink, however it should not be steeped in hot water, for it becomes cloudy and unattractive as it cools. Exceptionally clear iced tea can be obtained by steeping the tea in cold water and leaving it in the refrigerator for twelve hours. The tea can be then drunk straight or on ice, or mixed with other ingredients to make cocktails.
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MINT TEA

600ml strong CTC Tea
175gm Caster Sugar
Juice of 1 lemon
300ml fresh orange juice
75gm strawberries, hulled and sliced
half an orange, sliced
mint sprigs, to decorate

1   Stir the tea and sugar together in a jug until the sugar has dissolved. Add the lemon and orange juices. Cover and chill.
2  Pour into a punch bowl and add the ice cubes and sliced fruit. Decorate with mint springs to serve. Serves 4
Preparation time: 10 minutes, plus chilling
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TEA WITH LEMON ICE

750ml Strong Indian Tea
1 bunch mint leaves, crushed
12 scoops lemon sorbet
6 mint sprigs, to decorate

1   Stir the tea with the mint leaves and leave to steep for 30 minutes. Strain and cool
2  To serve put 2 scoops of lemon sorbet into six tall glasses. Pour the mint tea over and decorate with mint sprigs. Serves 6
Preparation time: 5 minutes, plus steeping

......................................................................................................................................... BLACK TEA ICE CREAM

½ Liter Milk
5 egg yolks
1 ¼ cups sugar
1 tablespoon black orthodox tea

1  Bring half the milk to a boil, Meanwhile, add the sugar to the egg yolks beating until the mixture becomes whitish. Add it slowly to the cold milk and set aside.
2   Steep the tea in the hot milk for four minutes, strain the leaves and beat the hot milk into the egg yolk mixture. Pour into a pan and cook over very low heat for five minutes, stirring continuously with a wooden spoon. Cool completely and freeze in an ice cream maker. Serves 4
Preparation time: 30 minutes

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TRADITIONAL INDIAN MASALA CHAI...
A nation's favourite …… perfect for a rainy day or any day!

2 cups water
2 cups milk
3-4 whole cloves
1 stick cinnamon 
3-4 cardamom pods (cracked open)
Saffron for flavour
Sugar to taste
½ cup black CTC tea

1  Bring all the ingredients except the milk together to a boil, let stand.
2  Then add the tea and let it steep for a while. Add the milk to the tea spice mixture and heat but do not boil. When hot, strain and stir in sugar to taste. Serve hot.