Archive for the ‘Tea’ Tag

Masala Oolong Tea   2 comments

Some time back, while visiting Northern Thailand, I happened to purchase some high quality local Oolong Tea from near the Vietnam Border. It has been a delicious company to me all this time and never fails to brew an amazing cup (or cups I should say, since the same leaves can be used to brew tea almost 6-7 times, and each cup is great if not better!). Oolong is a variety of tea in between Greens & Blacks, oxidised anywhere between 2-80% which retains its natural sweetness and provides an amazing finish on the palate, which greens with their earthy flavours sometimes fail to.

You would mostly hear of Masala Chai (Spiced Indian Tea) prepared with Milky Black or Green Teas, but I wanted to try out something different and see how Oolong responds to that. Here is a recipe I perfected over the weekend with a pleasing combination of natural sweeteners and light spices and I should say, you can’t have just one 🙂

Serves 2

-:Ingredients:-

2 large cups Water
1 tsp Oolong Tea Leaves
2 Cloves
1 Green Cardamom Pod (opened)
2-3 whole Black Peppercorns
¼ inch piece of Mulethi (Licorice Root)
½ inch piece of Ginger
¼ tsp dried Tulsi Leaves (Holy Basil)
¼ tsp Sugarfree (or ½ tsp Sugar)

-: Recipe :-

  1. Place water in a pan, add all the solid spices & sugar and bring to a boil.
  2. Take off heat, add the Oolong Tea leaves and cover the pan to let the tea brew for 2-3 minutes.
  3. Pour hot & enjoy a great cup of sweet & spicy Oolong Tea 🙂

-: Tips :-

  • The Oolong Tea leaves can be brewed for 6-7 times, each time giving a great cup of tea. You can keep the leaves in fridge after making this tea and use them to brew another 2-3 cups the same day.
  • The inherent sweetness of Oolong, accentuated with that of Mulethi, gives it a very nice taste. Use sugar sparingly, only to take it to the level of sweetness that just allows you to savour the flavours in fullness.

Spicy Oolong Tea

Advertisements

Posted February 9, 2015 by Rahul in Recipes

Tagged with ,

%d bloggers like this: