Moroccan Mint Tea
- 1 tablespoon Hidden Valley Mint leaves, roughly torn
- 1 teaspoon Chinese gunpowder green tea leaves
- 1 cup of boiling water
- honey, to sweeten if desired
- milk, to serve if desired
Method
- Place freshly picked Hidden Valley Mint leaves into a tea infuser.
- Add loose-leaf gunpowder green tea.
- Pour over boiling water.
- Wrap the tea infuser in a tea towel to retain warmth, sitting aside for 10 minutes.
- Serve with honey to sweeten and a dash of milk if desired.
Chocolate Mint Tea
- 1 tablespoon Hidden Valley Chocolate Mint leaves, roughly torn
- 2 Hidden Valley Stevia leaves, roughly torn
- 1 cup of boiling water
- milk, to serve if desired
Method
- Place freshly picked Hidden Valley Chocolate Mint into a tea infuser.
- Add Hidden Valley Stevia leaves.
- Pour over boiling water.
- Wrap the tea infuser in a tea towel to retain warmth, sitting aside for 10 minutes.
- Serve with a dash of milk if desired.
Licorice Tea
- 1 teaspoon licorice root, shredded
- 1 cup boiling water
- sprigs of Hidden Valley Mint, to serve
- sprigs of Hidden Valley Stevia or dollop of honey to sweeten, if desired
Method
- Shred licorice root using a flat grater.
- Place licorice root slices into tea infuser.
- Add Hidden Valley Stevia or Mint leaves, if desired.
- Pour over boiling water.
- Wrap the tea infuser in a tea towel to retain warmth, sitting aside for 10 minutes.
- Serve with further sprigs of mint and honey if desired.