Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How is thai tea made?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is thai tea made?),it will help you,my kids.
Answer:
Thai Tea Recipe From Scratch
INGREDIENTS:
1 gallon water
8 Chinese star anise, ground
1 tablespoon orange flowers
1 tablespoon powdered vanilla
1 pinch of clove powder
1 pinch chopped cinnamon
3/4 quart long cut China black tea leaves
1 to 2 cups sugar
1 quart half & half
red food coloring
crushed ice
METHOD:
Boil water. Add star anise, orange flowers, vanilla, clove, cinnamon, and tea leaves to boiling water. Continue boiling for 3 to 5 minutes, stirring constantly. Remove from heat. Cover and allow to steep until luke warm. Strain, and add sugar to taste. Serve in a clear glass over plenty of crushed ice. Top with half & half.
Traditional Variation:
Substitute coconut milk for half & half.
Decaffeinated Variation:
Substitute decaffeinated tea leaves.
Low-fat Variation:
Substitute evaporated milk, soy milk, vanilla soy milk or rice milk for half & half.
Natural Variation:
Substitute unrefined cane sugar for refined sugar and beet powder for food coloring.
Pre-mixed Preparation 1
3 1/2 c water
1/3 c Thai tea
1/3 c sugar
1/3 c condensed milk
1/2 c half & half
Heat the water to boiling, then using four layers of cheesecloth as a filter, pour the water through the tea four times or until the tea until reaches the right color. Set the tea aside to cool. Mix together the remaining ingredients. Fill glasses with crushed ice; pour milk/sugar mixture about 1/2 full into each glass; carefully pour cooled tea over top to preserve separation. Serve.
Pre-mixed Preparation 2
1 1/2 c water
2 tbsp Thai tea
1/4 c sweetened condensed milk
Place 2 tablespoons of tea powder in a muslin bag, and arrange over the neck of a jug. Pour in 12 ounces of boiling water, and allow to steep. Transfer the bag to a second jug and pour the water into the bag again. Repeat this process several times then vigorously squeeze the bag to remove as much liquor as possible. Add a quarter of a cup of sweetened condensed milk, stir to incorporate, and allow to cool. Serve over shaved ice. Makes 2 cups.
Pre-mixed Preparation 3
This process gives me Thai Tea that tastes exactly like it does in my favorite Thai restaurant. I put a cup of the loose tea leaves into a big pot of water (the kind of pot one boils pasta in... a big stove pot). I bring the tea and water to a rolling boil, stirring constantly and monitoring the heat so that it doesn’t overflow. After it has boiled for a minute or two, I reduce the heat and allow the tea to simmer for 15 or 20 minutes. Then I cover the pot and allow the tea to cool on the stove top. At first the tea leaves all stay at the top of the water, but as the water cools they all drop to the bottom of the pot. I then carefully pour the tea into a pitcher, using a metal strainer to catch any leaves that happen to get stirred up during the process. (However, virtually all of the leaves stay settled.) I add sugar until the bitterness of the tea goes away, usually between one and two cups. If the tea seems too strong, I also add water to dilute it a bit. I pour the tea over ice, filling the glass 2/3 full, then top it off with half-and-half.
Pre-mixed Preparation 4
Here's a tip:
Let the wonderful fragrance of Thai icetea fill your home, and enjoy a stronger-tasting tea. In medium pot boil 8 cups water and add 8-10 heaping tablespoons of Thai tea mix. Reduce heat and let simmer uncovered for 1 hour. Add water to balance and let simmer for additional 1 hour. Add water once again and bring to a boil. Remove from heat. Strain, cool and serve as per above method. This method yields a stronger tea and is the more common way of preparation in Thailand.
I'm guessing you want the Thai tea you normally get at any Thai takeout or restaurant. The easiest way to do it would be to go to your local Asian grocery store like Ranch 99 or some other mom and pop place and find Thai tea and rock sugar. The key is rock sugar. The regular sugar just doesn't have the same flavor as rock sugar. Melt the rock sugar and steep the tea, mix the two until you've got a sweet tea that's just a little too sweet and the tea is slightly strong. Then you add half and half until you like what you're drinking. Voila, easy Thai Tea!
Thai Iced Tea:
20 min 10 min prep
6 servings
7 cups
6 cups water
1 cup thai tea leaves
4 cardamom pods, crushed
1 whole clove, crushed
1/4 teaspoon cinnamon
1 cup sugar
1 cup half-and-half
1. Bring 6 cups of water to a boil.
2. Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
3. Cover.
4. Remove mixture from heat and let steep 5 minutes.
5. Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
6. Add sugar, stirring until dissolved; cool.
7. Cover and chill 2 hours.
8. Serve in a glass over crushed ice.
9. Top with 3 to 4 tablespoons half-and-half.
With photos:
http://www.thaitable.com/thai/recipes/th...
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How is thai tea made?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is thai tea made?),it will help you,my kids.
Answer:
Thai Tea Recipe From Scratch
INGREDIENTS:
1 gallon water
8 Chinese star anise, ground
1 tablespoon orange flowers
1 tablespoon powdered vanilla
1 pinch of clove powder
1 pinch chopped cinnamon
3/4 quart long cut China black tea leaves
1 to 2 cups sugar
1 quart half & half
red food coloring
crushed ice
METHOD:
Boil water. Add star anise, orange flowers, vanilla, clove, cinnamon, and tea leaves to boiling water. Continue boiling for 3 to 5 minutes, stirring constantly. Remove from heat. Cover and allow to steep until luke warm. Strain, and add sugar to taste. Serve in a clear glass over plenty of crushed ice. Top with half & half.
Traditional Variation:
Substitute coconut milk for half & half.
Decaffeinated Variation:
Substitute decaffeinated tea leaves.
Low-fat Variation:
Substitute evaporated milk, soy milk, vanilla soy milk or rice milk for half & half.
Natural Variation:
Substitute unrefined cane sugar for refined sugar and beet powder for food coloring.
Pre-mixed Preparation 1
3 1/2 c water
1/3 c Thai tea
1/3 c sugar
1/3 c condensed milk
1/2 c half & half
Heat the water to boiling, then using four layers of cheesecloth as a filter, pour the water through the tea four times or until the tea until reaches the right color. Set the tea aside to cool. Mix together the remaining ingredients. Fill glasses with crushed ice; pour milk/sugar mixture about 1/2 full into each glass; carefully pour cooled tea over top to preserve separation. Serve.
Pre-mixed Preparation 2
1 1/2 c water
2 tbsp Thai tea
1/4 c sweetened condensed milk
Place 2 tablespoons of tea powder in a muslin bag, and arrange over the neck of a jug. Pour in 12 ounces of boiling water, and allow to steep. Transfer the bag to a second jug and pour the water into the bag again. Repeat this process several times then vigorously squeeze the bag to remove as much liquor as possible. Add a quarter of a cup of sweetened condensed milk, stir to incorporate, and allow to cool. Serve over shaved ice. Makes 2 cups.
Pre-mixed Preparation 3
This process gives me Thai Tea that tastes exactly like it does in my favorite Thai restaurant. I put a cup of the loose tea leaves into a big pot of water (the kind of pot one boils pasta in... a big stove pot). I bring the tea and water to a rolling boil, stirring constantly and monitoring the heat so that it doesn’t overflow. After it has boiled for a minute or two, I reduce the heat and allow the tea to simmer for 15 or 20 minutes. Then I cover the pot and allow the tea to cool on the stove top. At first the tea leaves all stay at the top of the water, but as the water cools they all drop to the bottom of the pot. I then carefully pour the tea into a pitcher, using a metal strainer to catch any leaves that happen to get stirred up during the process. (However, virtually all of the leaves stay settled.) I add sugar until the bitterness of the tea goes away, usually between one and two cups. If the tea seems too strong, I also add water to dilute it a bit. I pour the tea over ice, filling the glass 2/3 full, then top it off with half-and-half.
Pre-mixed Preparation 4
Here's a tip:
Let the wonderful fragrance of Thai icetea fill your home, and enjoy a stronger-tasting tea. In medium pot boil 8 cups water and add 8-10 heaping tablespoons of Thai tea mix. Reduce heat and let simmer uncovered for 1 hour. Add water to balance and let simmer for additional 1 hour. Add water once again and bring to a boil. Remove from heat. Strain, cool and serve as per above method. This method yields a stronger tea and is the more common way of preparation in Thailand.
I'm guessing you want the Thai tea you normally get at any Thai takeout or restaurant. The easiest way to do it would be to go to your local Asian grocery store like Ranch 99 or some other mom and pop place and find Thai tea and rock sugar. The key is rock sugar. The regular sugar just doesn't have the same flavor as rock sugar. Melt the rock sugar and steep the tea, mix the two until you've got a sweet tea that's just a little too sweet and the tea is slightly strong. Then you add half and half until you like what you're drinking. Voila, easy Thai Tea!
Thai Iced Tea:
20 min 10 min prep
6 servings
7 cups
6 cups water
1 cup thai tea leaves
4 cardamom pods, crushed
1 whole clove, crushed
1/4 teaspoon cinnamon
1 cup sugar
1 cup half-and-half
1. Bring 6 cups of water to a boil.
2. Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
3. Cover.
4. Remove mixture from heat and let steep 5 minutes.
5. Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
6. Add sugar, stirring until dissolved; cool.
7. Cover and chill 2 hours.
8. Serve in a glass over crushed ice.
9. Top with 3 to 4 tablespoons half-and-half.
With photos:
http://www.thaitable.com/thai/recipes/th...
correctness,It's Non-profit and only for informational purposes.
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