Recipes

Black, green and white teas as well as herbal and fruit infusions are among the most versatile of beverages. For any occasion you will be able to find the tea that suits you best. Recently, tea has also been used by famous chefs in preparing meals. Here are some recipes to inspire you.
Please also share with us your favourite recipes. We will publish the best ones here in our website.

Black Tea

Cool Grenadine

You need:
8 Tea Bags TEEKANNE English Breakfast Tea
800 ml Water
4 Tablespoons of Grenadine
2 Tablespoons of Powdered Sugar
2 Tablespoons of Lemonjuice
1 Seedless Juice-Orange

How to prepare:
Pour boiling water over the tea bags and brew for 5 minutes. Remove the tea bags and add the grenadine, the powdered sugar and the lemonjuice. Leave the tea to cool.

Cut the orange into slices and put them into four long-drink glasses together with the crushed ice. Fill up with the cold tea and serve immediately.

Cool Grenadine download PDF, Cool Grenadine

Earl Cream (contains alcohol)

You need:
6 Tea Bags TEEKANNE Earl Grey
300 ml water
150 ml Irish Cream Liqueur
3 Tablespoons Honey
4 Scoops of Vanilla Ice-Cream
4 Tablespoons Crushed Ice

How to prepare:
Pour boiling water over the tea bags and brew for 5 minutes. Remove tea bags and leave the tea to cool.

Puree the tea, the Irish Cream liqueur, the honey, the vanillla ice-cream and the crushed ice and fill it up into four long-drink glasses. Serve immediately.

Earl Cream (contains alcohol) download PDF, Earl Cream (contains alcohol)

Darjeeling Sour & Mint

For the ice-cubes you need:
1 Lemon (untreated)
4 Stalks of Mint

For the tea you need:
2 Tea Bags TEEKANNE Darjeeling
500 ml Water
½  Lemon (untreated)
2-3 Teaspoons of Sugar

How to prepare:
To make the ice cubes, rinse the lemon with hot water and peel it with a zester. Rinse the mint stalks, shake dry and streak the leaves from the stalks (keep some aside for the garnishing). Cut the mint leaves into fine pieces. Fill an ice cube tray with water, disperse lemon peel and mint into the individual compartments and freeze it.

Pour boiling water over the tea bags and brew for 5 minutes. Remove the tea bags and sweeten to taste. Leave the tea to cool.

Rinse the lemon with water and cut into slices. Squeeze out one half of the lemon (from the ice cube preparation) and add to the cold tea. Put the ice cubes, lemon slices and mint leaves into two long-drink-glasses and fill up with the tea. Serve immediately.

Darjeeling Sour & Mint download PDF, Darjeeling Sour & Mint