Tea has a storied history. Beginning in 2700 B.C. when Shen Nung discovered tea in China, it has since become embedded in both Chinese and Japanese cultures. It was not until the 17th century that it was introduced in Europe where today, the English drink tea like the Americans drink coffee.
Tea can be drunk either hot or cold and subsequently gives rise to many different recipes. A popular one in Thai restaurants and coffee houses is Thai Iced Chai. It begins with guarana or California Chai made with 3 bags cooled. Add 16 ounces of water, 8 to 12 ice cubes, 1 ounce Dalf and half, 4 ounces milk, 2 ounces Almond Syrup, 2 ounces Coconut Syrup, and one ounce passionfruit syrup. Combine them all in a blender. Blend in spurts and on high speed until the ice is fine and the mix is smooth. Pour into big glasses and add a cinnamon stick as a garnish, and you are ready for this sweet, tasty and fruity refreshing drink.
Another fun recipe is fruit tea punch. This one is also drunk cold. The ingredients are 2 bags golden green tea, 1.5 cups of water, 1 cup honey, 1 cup orange juice, .5 cup fresh lemon juice, 1 cup fresh fruit crushed and 1 pint ginger ale. Make the tea as instructed on tea bags. Let it cool off. Combine all the ingredients except the ginger ale. At the last minute add the ginger ale and ice. Adjust the taste by diluting the drink with either water or ginger ale.
