“Bread and water can so easily be toast and tea.” ~Author Unknown

Teaberry’s Bella Coola Scones

1/3 cup butter 1 large beaten egg

1 1/4 cups flour 2 tbsp Teaberry’s Bella Coola Tea

1/2 cup quick oats 5 tbsp half & half cream

3 tbsp sugar extra beaten egg

3 tsp baking powder 2 pinches salt

Cut butter into flour, oats, sugar, salt, baking powder.

Add beaten egg and tea with a little cream at a time until

the mixture combines together. Turn onto floured board and knead very lightly. Roll out to 1/2″ and cut into 6 pie shaped pieces. Place onto ungreased cookie tray, brush with beaten egg. Bake at 400 degrees F for 10-12 minutes or until lightly golden on top.

Makes 6 scones.

Teaberry’s Gunpowder-Mint Tea

6 tsp Teaberry’s Formosa Gunpowder green tea

6 tsp Teaberry’s Peppermint tea

4-6 tsps sugar (optional)

5 cup water

Fresh mint sprig, for garnish

Place the teas, and sugar, if desired, in a teapot. Pour the 5 cups of freshly boiled water into the teapot. Let the tea steep for 3 to 5 minutes. Pour the tea into 5 cups, straining the tea leaves.

Garnish with a fresh mint sprig.

Serves 5

Green Tea Cookies

3/4-cup butter 2 tbsp. ground Teaberry’s Sencha green tea

1 cup sugar 1 tsp. baking powder

2 large eggs 1 tsp. baking soda

1 tsp. vanilla pinch salt

2 3/4 cups flour

Beat butter and sugar until creamy. Beat in eggs and vanilla. Gradually add blended flour, baking powder, baking soda, salt and ground tea. Blend well to form a soft dough. Refrigerate for 1/2 hour then roll

and cut into shapes using desired cookie cutters. Bake at

400 degrees F for 8-10 minutes on an ungreased cookie sheet.

Cool on wire rack. Enjoy!


Cranberry- Boston Iced Tea

A wonderfully tart recipe for cranberry iced tea. The name comes from the cranberry bogs in the Boston area. Regardless, it’s a very refreshing drink for a summer’s day.

4 quarts water
1 cup sugar
15 tea bags (or 15 tsp loose tea)
12 oz frozen cranberry juice concentrate

Heat water to boiling, and add sugar. Stir until the sugar dissolves. Add tea bags, remove from heat and let steep for 4 to 5 minutes. Remove tea bags, and add cranberry juice concentrate. Stir until melted and mixed, and then allow to cool to room temperate before refrigerating. ~ serves 10+

Ginger-Lemon Iced Tea

A strong iced tea, made with fresh ginger. If you’re looking for a change from the usual lemon iced tea, then you should give this bold ginger iced tea a try.

5 tsp “Ginger Lemon Bancha”
1-inch piece of fresh ginger
Sugar, to taste

Slice ginger root into thin slices and crush. Heat 1 quart of water and let tea steep with the ginger. Let steep over low heat for at least 3-5 minutes. Remove green tea and let the ginger remain for another 5 minutes. Then strain out ginger slices and add sugar. Let cool and serve over ice. ~ serves 4

Creamy Thai Iced Tea

A smooth creamy iced tea, with hints of spice!

6 cups water
8 tea bags, black (or 8 tsp black tea in a sieve/ strainer)
1 cup evaporated milk
4 tbsp sugar
4 tsp cinnamon
4 tsp cardamom
Ice, crushed

Boil the water and steep tea bags with cardamom for 5 minutes. Strain out teabags and let cool. Put ice into 4 glasses, and add tea. Leave about a quarter of the glass empty. To each glass add, 1 tbs sugar, 1 tsp cinnamon and 1/4 cup of milk. ~serves 4-6

Women’s Wellness w/ Soy

Add a soothing touch to Women’s Wellness and Longevity Blend- with the added benefit of soy!

2 tsp Women’s Wellness Blend
3/4 cup boiled water
1/4 cup “Silk” Vanilla flavoured soymilk

Let tea steep for 5 minutes, and then add the soymilk and heat in the microwave or in a saucepan on high for another minute or so. And, you’re left with a creamier version or an already yummy tea. Also delicious iced! ~ serves one

Southern Tea Punch

This is the perfect tea for a summer afternoon barbeque or get together!

2 litres(roughly 8 cups) boiled water
8-10 tsp of orange pekoe tea (our Kenilworth is perfect!)
1 ½ cups sugar
12 oz can frozen grape juice
12oz can frozen pineapple juice

Stir together tea, sugar, grape juice and pineapple juice. Pour into a gallon-size container and add enough water to make one gallon. Refrigerate and serve cold over ice. Garnish with a sprig of mint!

Citrus Sun Tea

Serves 6-8

*large glass jar or pitcher with lid
*9-12 tsp tea (black tea) hint: try with our “Russian Earl Grey”or for a Herbal version try with our “Lemonade”
*4 cups cold water
*3 tbsp sugar
*1 six inch sprig of fresh mint
*2 cups of fresh orange juice

juice of one lemon

peeled (with membrane removed) and seeded orange cut into thin pieces
orange slices and mint leaves for garnish

In a glass jar, combine the tea, water, sugar, and mint. Screw on the cap of the bottle and shake gently. Place the jar in a warm sunny location for three hours.

Blend the orange juice and lemon juice into the tea mixture. If desired, strain the mixture through a sieve. Add the orange pieces and refrigerate for several hours. Garnish as desired.

Iced Treasures

Try making tea-ice cubes with your leftover tea! They taste great added to juice, lemonade or even water. Herbal, Rooibos and Green make delicious cubes, and you can even add a sprig of mint to each one and really impress your company!

Iced Tea popsicles

Try making your herbal and Rooibos teas into popsicles! Add fruit and berries as well, for a delicious and healthy snack for the kids!

Vanilla iced tea float

4 tsp Rhapsody green tea (or any other flavored green tea)
4 cups heated (just below boiling) water
4 scoops Vanilla ice cream

Brew tea for 1-2 minutes and refrigerate (or put in freezer for about 5-10 mins to chill). Pour tea into glasses and add a scoop of ice cream to each serving.

Garnish as desired. Serve with a smile! serves 4

Moroccan Mint Iced Tea

4 tsp Moroccan Mint Green tea
3 cups hot water (just below boiling)
mint sprigs
sweetener to taste

Brew tea for 1-2 minutes. Let tea refrigerate to cool or put tea in the freezer for 5-10 minutes (or until chilled). Then pour over ice, add sprigs of mint and/or slices of lemon to garnish and sweetener of choice to taste.

serves 4

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